This easy ice cream recipe only uses two main ingredients (3 if you count vanilla extract) and it does not require an ice cream machine! Whipped cream mimics the air you get through traditional churning and sweetened condensed milk gives it a luxurious texture and custardy flavor. It produces a rich and creamy ice cream that’s a perfect base for a variety of mix-ins. We love this with crushed cookies, a swirl of caramel or chocolate, or dollops of fruit jam.
Ingredients Needed
- Heavy Whipping Cream – Heavy whipping cream will provide a creamier, richer, softer finished ice cream, but you could use regular whipping cream in a pinch.
- Sweetened Condensed Milk
- Flavorings or Add-Ins, If Desired
- Vanilla or Other Extracts
- Crushed Cookie Crumbs
- Caramel or Chocolate Fudge
- Fruit Jam
How to Make Two Ingredient Ice Cream
- Pour a can of sweetened condensed milk into a bowl and add some vanilla extract.
- In a separate bowl or stand mixture, whip cream until medium-stiff peaks form.
- You’ll add your whipped cream to your sweetened condensed milk mixture in 3 separate additions. The first addition, you’ll stir the whipped cream in to lighten the whole mixture, after that, you’ll fold in the remaining whipped cream. You don’t want to just dump it in and stir. To fold means to take a little bit at a time, and gently move your rubber spatula from the bottom of the bowl, around up to the top. This keeps the fluffy air in the cream as opposed to deflating it while stirring.
- At this point you can fold in anything you like: fresh fruit, crushed cookies, spices, etc. You can mix it into your whole bowl of ice cram base, or add it in by layers right into your container, like I’m doing in these photos with some berry sauce.
- Place your container in the freezer until the ice cream is firm; usually about 6-8 hours.
Storing and Other Tips
- Store your finished ice cream in an airtight container in the freezer and eat at your leisure. My favorite containers for homemade ice cream are these 8 cup Oxo Glass Storage Containers.
- Experiment with different flavors- we love crushed Oreos, fresh berries, cinnamon-graham cracker with apple pie filling, peanut butter banana with chocolate chips, Nutella, chocolate or caramel sauce, etc.
Frequently Asked Questions
Is no-churn ice cream the same texture as churned ice cream?
It’s pretty close to other homemade ice creams, but the flavor of the sweetened condensed milk comes through and it’s a little more rich and creamy! You may find it a bit firmer and more dense than some store-bought ice creams that tend to have a very airy consistency that aids in keeping it soft and scoopable. But it is every bit as delicious!
Two Ingredient Ice Cream {No Machine Required!}
This easy ice cream has only two main ingredients and doesn’t require an ice cream maker. If you happen to have one, though, there are instructions included for that as well.
Servings 1/2 Cup Servings (estimate)
Ingredients
- 2 cups heavy whipping cream
- 14 oz can Sweetened Condensed Milk
- 1 tablespoons vanilla extract
Instructions
- Pour can of sweetened condensed milk into a large mixing bowl and whisk in vanilla. Set aside.
- Pour whipping cream into a separate bowl or stand mixer and whip until medium peaks form.
- Take one large spoonful of whipping cream and stir it into the sweetened condensed milk mixture vigourously until smooth. This should lighten your mixture so you can now gently fold in the remaining whipping cream in additions.
- Add the remaining cream to the sweetened condensed milk mixture in 3 additions, gently folding in each time until mixture is smooth.
- At this point you can stir in additions if you like, or you can layer them into your container by placing a layer of ice cream mixture, then swirling in some toppings, then layering in more ice cream mixture, etc. until you use all of your base mixture.
- Pour into container and freeze for at least 6-8 hours or until firm.
Notes
-
- Store your finished ice cream in an airtight container in the freezer and eat at your leisure.
-
- Experiment with different flavors- we love crushed Oreos, mashed banana, fresh strawberry, cinnamon-graham cracker with apple pie filling, peanut butter banana with chocolate chips, Nutella, you can’t really go wrong here, folks! Good ol’ fashioned caramel from a jar works just fine too.
Nutrition
Serving: 0.5cup, Calories: 244kcal, Carbohydrates: 19g, Protein: 4g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 56mg, Sodium: 53mg, Potassium: 162mg, Sugar: 19g, Vitamin A: 671IU, Vitamin C: 1mg, Calcium: 120mg, Iron: 0.1mg
Calories: 244kcal
Cost: 6
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
I was just thinking this morning how it’s so sad that I am thrilled that it’s ONLY going to be in the 90’s this week. And how nice and cool that sounds. I’m in Vegas and we love it when the temps start to stay under 100. Pretty sad that a”cool”morning is sometimes hotter than some places’ hottest temperatures. Anyway, thanks for the recipe. We made homemade ice cream just the other day. One quick question. How does this freeze? Does it stay relatively soft or does it get pretty icy/firm? Thanks!
Depends on your freezer, how deep your container is, etc. The recipe says at least 6 hours. It’s not icy; it’s similar to a store bought consistency.
I love this idea! How delightfully simple. Thanks for sharing!
Love your blog. Wish I had the time and the skinny body to make all your recipes!!!!
FABULOUS!!!!! Thank you for sharing!! 🙂
It’s too bad when I went to share it on FB that it showed a different picture than the ice cream, I was hoping for a gentle reminder to make it. lol It looks really yummy. I hope to try this some time. 🙂
This just looks TOO easy! I’m going to have to try it. Maybe I’ll bring it to work with me next week…it’ll make the 13 hour night shift go faster!!!
WOW!! that looks delish!!! Cant wait to try it!!
PS… I hope i win this kit that you posted on FB 😀
Holy Yumminess!! I even have the stuff to MAKE THIS ONE!!!! 🙂
I can’t wait to try it. And I’m a cookies and cream kinda gal myself 🙂
i.love.you.
the end.
Are you kidding me? That looks awesome! Plus, I can totally use my “homemade” (from instant milk) sweetened condesnsed milk!! Your “Old Fashioned Chocolate Cake” just came out of my oven (waiting for it to cool so I can frost it). I think we will add this to tonight’s FHE treat!! Thank you!!! (I think…Once I have my weigh-in Wed. morning I may be cursing you…)