Homemade Ice Cream Without a Machine

5 from 6 votes

This easy and delicious ice cream only calls for 2 ingredients and requires 20 minutes of hands-on work!

Prep Time2

Cook Time15

Total Time17

Course: Dessert

Cuisine: American

Keyword: 2 ingredient ice cream recipe, Easy homemade ice cream, ice cream recipe without a machine

Servings: portions

Calories: 156kcal

Cost: 5$

In a large mixing bowl whip cold heavy whipping cream using an electric mixer until you see soft peaks. 'Soft peaks' means that the cream doesn't yet hold its shape once you pull out the whisks.
2 cups heavy whipping cream
Add condensed milk to the bowl with whipped cream gradually. Continue mixing until stiff peaks form.
'Stiff peaks' means that the peaks stand up straight once you pull out the beaters and don't droop back down.
¾ cup condensed milk,
Separate the batter into as many smaller bowls as many flavors you would like to create.
To incorporate the add-ins use a spatula and fold them in carefully to avoid deflating the batter too much.
Place the ice cream into freezer-friendly containers.
Pro Tip: line the top of the ice cream with a piece of parchment to prevent ice from forming on top of it.
Cover with a lid or plastic wrap and transfer to the freezer for at least 6 hours or even better, overnight. Scoop and enjoy!

Tips:

1. Cool the ingredients in the refrigerator for a few hours before making the recipe to allow for more air pockets in the ice cream.
2. Carefully fold your flavorings into the ice cream to avoid deflating it.
3. Line the top of the ice cream with parchment paper when putting it in the freezer to prevent a layer of ice from forming.
4. It's best to use powder or gel food coloring to keep the ice cream mixture thick and sturdy just like when making Swiss macarons. Avoid using liquid food coloring, as it can alter the texture.

Storage:

Keep this homemade ice cream in the freezer for up to 2-3 months. Store it in the back of the freezer to prolong its shelf life!