Creamy 3-Ingredient No-Churn Ice Cream

Creamy 3-Ingredient No-Churn Ice Cream

Ingredients

• 2 cups Heavy Whipping Cream: Ensure it is very cold, straight from the refrigerator.

• 1 can (14 oz) Sweetened Condensed Milk: This provides the sweetness and the smooth texture.

• 1 tbsp Vanilla Extract: For a classic, aromatic flavor.

• Optional: A pinch of sea salt to balance the sweetness.

Step-by-Step Instructions

1. Chill Your Tools: For the best results, place your large mixing bowl and the beaters of your hand mixer in the freezer for 10–15 minutes before starting. Keeping everything cold helps the cream whip faster and hold its volume.

2. Whip the Cream: Pour the cold heavy whipping cream into the chilled bowl. Start whisking on low speed, then gradually increase to medium-high. Continue whipping until stiff peaks form. You’ll know it’s ready when you lift the beaters and the cream stands straight up without drooping.

3. Prepare the Sweetened Base: In a separate medium bowl, stir together the sweetened condensed milk, vanilla extract, and the pinch of salt. Ensure it is well mixed.

4. The “Light Fold” Technique: This is the most important step. Gently take a large spoonful of the whipped cream and stir it into the condensed milk to lighten it up. Then, pour the condensed milk mixture into the main bowl of whipped cream. Use a spatula to fold gently in a figure-eight motion. Do not stir vigorously, or you will lose the air and the ice cream will be hard instead of fluffy.

5. Transfer and Smooth: Once the mixture is uniform, pour it into a freezer-safe container or a glass bowl like the one in your photo. Use the back of a spoon to smooth the top.

6. The Freeze: Cover the surface of the ice cream directly with plastic wrap (this prevents ice crystals from forming on top). Freeze for at least 6 to 8 hours, or preferably overnight.

7. Serve: Let the container sit on the counter for 2–3 minutes before scooping to get that perfect, rounded ball shown in the picture.

Common Questions & Answers

Q: Why is my ice cream too hard to scoop? A: This usually happens if the cream wasn’t whipped to stiff peaks or if the mixture was stirred too much during the folding process. The air bubbles are what keep the ice cream soft. Letting it sit at room temperature for a few minutes before serving will help.

Q: Can I make this with less sugar? A: Because the condensed milk provides both the sugar and the creamy texture, reducing it significantly can change the consistency. However, you can use a “sugar-free” condensed milk alternative or add more whipped cream to dilute the sweetness.

Q: How do I prevent ice crystals from forming? A: Make sure your container is airtight. Placing a layer of parchment paper or plastic wrap directly onto the surface of the liquid before freezing is the best way to keep it smooth and “glass-smooth.”

Q: Can I add flavors to this base? A: Absolutely. This is a “base” recipe. You can fold in cocoa powder for chocolate, crushed cookies, or fresh fruit purée after the folding step but before freezing.