Ingredients
2 Ingredient Method
- 2 cups heavy cream, chilled
- 1 (14 ounce) can sweetened condensed milk, chilled
- 1/2 teaspoon vanilla extract
Freeze & Stir or Plastic Bag Methods:
- 1 1/4 cups whole milk, chilled
- 3/4 cup granulated sugar
- 2 cups heavy cream, chilled
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Directions
2 Ingredient Method
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In the bowl of an electric mixer, whip the cream until stiff peaks form. On low speed, mix in the condensed milk, vanilla, and any flavorings.
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Pour into a resealable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm. Keep stored in the freezer.
Freeze & Stir or Plastic Bag Methods:
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In a large bowl, use an electric mixer to beat the milk and sugar until the sugar is dissolved, 1 to 2 minutes. Stir in the cream, vanilla, and salt until combined. If mixture isn’t cold, place in the refrigerator until chilled, about 30 minutes.
For the freeze & stir method:
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Place the mixture in a deep stainless steel baking dish and freeze for 45 minutes. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer.
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Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have a hand held mixer or blender, use one of those. Repeat this process for 2 to 3 hours, or until frozen.
Plastic bag method:
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Place the ice cream mixture in a quart size resealable bag, squeezing out as much air as possible and sealing tightly. Place this bag inside another quart bag, again squeezing out as much air as possible and sealing tightly. Put the bags inside a gallon size resalable bag and fill with about 4 cups crushed ice then sprinkle with 4 tablespoons coarse salt. The salt lowers the freezing point of the ice and creates an extra cold environment that aborbs heat, causing the ice cream base to freeze.
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Squeeze out all the air and seal tightly. Wrap the bag in a towel or put gloves on before shaking vigorously and massaging the bag, making sure the ice is surrounding the ice cream mixture constantly. Shake for about 5 to 8 minutes, or until the ice cream is frozen. The more vigorously you shake, the smoother your ice cream will be.
Food processor or Blender method:
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Note: This is NEW and not covered in the video!
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Make your ice cream mixture according to the recipe directions. Pour into a ziptop bag, squeeze out all air, and seal. Freeze, lying flat, until solid. Remove from freezer and break into chunks small enough to fit into the bowl of your food processor (using the standard s-shaped blade) or high-powered blender. Pulse until completely smooth. If adding mix-ins, either fold them in or pulse until desired consistency is reached, then pour into an airtight container. Cover and freeze until ready to serve.
Tessa-How about for a Ice Cream recipe that you need 2 cook the mixture on a stove top some recipes call 2 do that by using a Renett Tablet than put it in a Refrigerator Tray then freeze it would that make sense?.
We haven’t tried that!
I make this all the time! My husband raves over it! We have not bought store bought ice cream for over two years now.
So amazing to hear that, Amy! Yay!!
WOW!! With that review, I’m SOLD!!!
wow yummy, my wife is very fond of ice creams, she just loves it, will try this recipe at my home, Thanks for sharing
So excited to hear what she thinks! Check back in with us and let us know 🙂
Just found this great site & tried to obtain the “Cookie Customization Chart”. HOWEVER – when I clicked on the “Sign Up” link I got an error message saying the link could not be located .
Is this because the original post is several years old?
AND – do you have a subscription method that would allow me to receive new recipe notifications?
That would be the cat’s meow! Several other sites that I’ve visited have a pop-up that – if you click on it – does this very thing. A surefire way of getting people back to your site! Without having to try & remember site name & put it in the search bar.
Thanks for listening!
Now – it’s off to buy heavy cream so I can make one of these luscious recipes!
Hi Terry! Thanks so much for bringing this to our attention. I also received the error when attempting to sign up and have forwarded the issue to our tech team! Click here to sign up for the Cookie Customization Chart. Doing so will also add you to our email list 🙂 Please don’t hesitate to email me at support@handletheheat.com if you experience any further issues, I’m happy to help!
The food processor method is AMAZING!! I’m so pleased with how well it turned out. I used the base recipe from your How to Make Ice Cream post and it was so so delicious and the texture was incredible. Everyone needs to try this recipe/method!!!
How long do you think the flat slab of custard base would keep in the freezer before needing to “churn” it in the food processor? I was thinking how great it would be to keep a bag at the ready for unexpected company or when a craving strikes 🙂 Thanks Tessa!!
YAY!! I’m so glad you enjoyed it! I’d suggest keeping it in the freezer for a month or less. If you’re using any add-ins that contain water, such as fruit, it’ll ice up even quicker, so just keep that in mind 🙂
Hello,
I’m going to try the blender technique for making this ice cream. I don’t see a recipe for that particular way. Where can I find what I need? Thank you!
Sorry about that! I accidentally only included it in the pink tip box above the recipe and just as the Food Processor Method in the directions! It has been added it to the directions 🙂 Enjoy your ice cream!
Aw, YAY!! I’m so happy to hear this!
Super easy recipe. Homemade is absolutely delish and so awesome!
So great to hear this!
My kids love the mint chip. I use a little green gel food coloring and Baskin and Robbins move over!! Thanks for the recipe. Today I’m doing Oreo cookie:)
Yum!! I’m so glad your family is enjoying this recipe and all the flavor options!
This is great ice cream. I made the peanut butter ice cream with mini M&M and mini chocolate chips. It was so easy and fun to make this ice cream. This ice cream was a hit with the family 🙂 Thank you for sharing your idea with us. I used the two ingredients recipe. The video was very helpful. 🙂
Love your add-ins, the more chocolate the better! 🙂 I’m so happy to hear your ice cream was such a hit!
I made chocolate an dit wa sreally good. I was wondering if we could make strawberry ice cream bye jus swiping the blueberries with the strawberries?
I haven’t tried that, but you’re welcome to give it a try! Let me know how it goes 🙂
Hi Tessa, is it whipping cream the same as heavy cream? I can’t seem to find “heavy cream” in my neck of the woods. Thanks so much
No, they are completely different. Heavy cream is the richest type of liquid cream with a fat content of at least 36% whereas whipping cream usually has 30%-36% fat. The more fat in your cream, the more stable it will be, so I don’t recommend any substitutions when it comes to using heavy cream in ice cream 🙂 . Heavy cream is normally located near the milk in grocery stores, whereas whipped cream is usually found in the freezer aisle. Hope this helps!
I think you misread their question. They asked about whipping cream, and I believe you thought they said whipped cream. Whipping cream is actually the same as heavy cream, it just depends on the brand. Some brands just refer to it as “Heavy Whipping Cream” instead of just “Heavy Cream”.
I live this post it is supper . Please do have like tutorial classes for one to learn all about ice cream making . Please how do you get the heavy cream ?
Hi Monica! I’m so glad you loved this article. Heavy cream can be purchased in the dairy section at your local grocery store 🙂 I don’t have a tutorial for ice cream making specifically, but I do have a class called The Magic of Baking where I teach all about the fundamentals of baking. You can find that at handletheheat.com at the top of the page in the red banner (click Join my class!) You might also be interested in reading my first cookbook called Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich. I hope this helps!
Easy to make and rich taste!!!
Thanks so much!
Good!
I made Mint Chocolate Chip last night and it was delicious. Everyone loved it! But…. for me I found it was too smooth in constancy than I prefer… any suggestions on how to get its texture closer to say, Brewers consistency? Thanks.
Do you have a recipe for chocolate cheesecake ice cream.
Not for chocolate cheesecake ice cream, but I do have a recipe for Death By Chocolate Ice Cream!
Amazing recipe! We made the bag shake method and it was perfect. Will definitely make this again.
So glad you enjoyed!
Great taste i tried this during the lockdown
Glad you enjoyed this recipe!
great nice wok
What if u hate ice cream
I am new to baking. trying new thing, sometimes it work and sometimes it don’t. Yet, it is a nice experience to try these.
Thanks for explaining how you should stir the mixture in the freezer every 30 minutes for 2-3 hours. I have been thinking about selling homemade ice cream made with fresh organic milk from my aunt’s cows at the local farmer’s market. Do you have any tips about using flavorings and mix-ins without ruining the texture?
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will definitely Share your Rrecipe with my friends.