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:
-
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:
-
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.
For the 2 ingredient method. The directions say to fold the whipped cream into the condensed milk mixture, but in the video you added the condensed milk mixture to the whipped cream and mixed. Does it make a difference which way you do it? I’ve seen videos and recipes using both methods and I’m utterly confused! – I need to make me some Chocolate Malt Ice Cream!
Thanks!
Kat
Hey Kat! Thanks for bringing this up, I meant to edit the recipe! I actually tested both ways and it doesn’t make a noticeable difference. So there’s really no need to worry about folding 🙂 I edited the recipe to make it that much simpler. Yay!
Does the cream have to be chilled?
Thank you
piss off
to your dad
Followed the bag method to the T and it didn’t work.
I did the freeze and stir method and it was so good!
Super easy and delicous, although I added about 2 tbsp of vanilla and the flavor was perfect!
Totally recommend doing this
It was quite good.
Trying to make butter pecan with no nuts 2 ingredients ice cream do I just add maple extract ?
Your post is not generic and repetitive as many others do, wonderful
Your blog is great. I read a lot of interesting things from it. Thank you very much for sharing. Hope you will update more news in the future.
Hi Tessa, I loved your ice cream video. Who knew it could be so easy and made with so few ingredients without a machine. For the last couple of weeks, I have actually been thinking about purchasing an ice cream machine. You mentioned that you really like yours and I was wondering if you would mind sharing what kind of machine you have. Thank you! Kristin
Hi Kristin! I have the Cuisinart Ice Cream Maker: http://amzn.to/1fHkNUX
I’ve actually had it for many years and used it to test all 50 ice cream recipes in my cookbook. I’ve literally used it hundreds of times and it’s still going strong!
Can I make this using regular milk also for part one instead of condensed milk?
Can I use low fat milk instead of whole milk and also can I make a substitute for cream will that work in the ice cream?
Hi Tessa, I just received the link to download the labels. They are adorable! Did you design them yourself? What kind of labels did you use to print the labels? Can you reference an Avery number? Thank you.
Thank you Patty, glad you like them! I used Canva.com and Photoshop to make them 🙂 I’m sorry to say but I had one sheet left of label paper that I used to make them and I have no idea what kind it was. I will say that I wish I had used glossy label paper.
Thank you for the information on your ice cream maker. I am ordering a copy of your ice cream book to go with my new ice cream maker. Thanks!
Yay! That makes me so happy 🙂
Thank you for doing all of this legwork so that ice cream fiends like myself can make ice cream without a machine! The number of ice cream recipes I’ve pinned and looked at longingly on Pinterest is just sad 😛 I’m hesitant to get a machine because we have so little space in the kitchen as is, so this looks PERFECT. Looking forward to trying the two-ingredient method in particular!
Awesome Sophie! Hope you love the two-ingredient method!
Would the first method work if you whipped the cream in a food processor?
I’ve actually been thinking about getting that same exact ice cream maker you mention in your comment. Hahah I’ve had it bookmarked for a while now. It looks like it has pretty good reviews and the price isn’t bad. Especially compared to some of the other machines out there that are near or in the hundreds.
Btw, under freeze & stir or plastic bag methods it says: “If mixture isn’t cold, place in the refrigerator until chilled, about 30 seconds.
If mixture isn’t cold, place in the refrigerator until chilled, about 30 minutes.” I assume the first one shouldn’t be there?
I don’t see why not Carly! And I really can’t recommend that ice cream maker enough. Thanks for catching that – so weird it ended up in there twice.
Whipping cream with a mixer incorporates air Using a processor does not and you are also likely to end up with butter! Use the mixer.
At your recommendation, I purchased the Cuisinart ice cream maker. I got the 2 quart ice cream maker and purchased it from Costco.com, which saved me an additional $10.00. I just love it. I first made your basic vanilla recipe which turned out so good! I then made a custard style chocolate and added homemade brownie chunks to it. The day I made the second recipe, it was 114 here in Scottsdale, and my ice cream came out a little softer, but was perfect after a few hours in the freezer. I also ordered the frozen dessert containers from Amazon as you recommend. The containers are perfect. I am so excited to try more recipes. Thanks so much for sharing your great knowledge! 😀
Fabulous Kristin! I know all about 114°F+ heat and making ice cream, glad to hear it still turned out 🙂 And aren’t those containers adorable?!
even though i am 73, i still enjoy bringing a little happiness to others. i can hardly wait to make milano cookies and the ice cream. i hope they turn out as beautifully as YOU LOOK… (now you print that, Tessa).
Hey Tessa! Loved your tutorial for making icecream without a machine. I’ll soon be ordering a copy of your faboulous icecream book to go with my brand new icecream maker. Your labels are just adorable. Looking forward for 2 ingredient method. Thanks a lot. It really helped a lot.
I loved this recipe, just one thing. when i did the 2 ingredient method, the first time it was really hard and i couldn’t get my spoon in it , the second time i put it in the container in a plastic bag and it was perfect.
Sounds like the first time the container wasn’t airtight! We just invested in some new food storage containers because our old ones lost their airtight seal.
On the freeze and stir method- it says 11/4 cups milk chilled. Should that be 1/4?
It’s 1 1/4, or one and a quarter cups 🙂
If your using a glass measuring cup 11/4 is 14 ounces. I looked it up. I made this recipe. It was super easy and my kids love it. Thank you.
Greetings to all!
I just found this site and I’m excited about trying the recipes. BTW, has anyone been able to convert the ingredients into a PALEO friendly version; especially a substitute for the sweetened condensed milk?
Maria;
I believe you miscalculated as one and one quarter cup would = 10 ounces (i.e., one cup =’s 8 ounces and 1/4 cup =’s 2 ounces). 14 ounces would = one and 3/4 cups.
Glad it turned out good and that you and your children enjoyed it. Perhaps using the 10 ounces will make it even better.
Best wishes.
Karyn
Do you have any for plant or nut milks?
Maria, that’s not correct. 1 1/4 cups is 10 fluid ounces, not 14.
Tessa, as I’m sure you know, the freeze-and-stir method is not technically ice cream, it’s a semifreddo. Still delicious. With the bag method, make sure you leave a bit of air in the bag; it will get broken up into tiny bubbles which will lighten your ice cream a bit. If you have a vacuum sealer, put the zip-top bag into a vacuum bag and seal it; that will guarantee no leaks!
Thank you so much! My husband is addicted to the chocolate 2 ingredient method version. Do you have a recipe for a pumpkin version? I was going to wing it, but I don’t want to screw it up!
Yay! I’d add in 1/2 cup pumpkin puree + as much pumpkin pie spices as you prefer!
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ciência A partir de que se conhece ao longo de gente, essa espécie humana busca explicações para planeta ao lhe redor.
Chilled means
Hey Tessa,
I just made the 2-ingredient version last night and added 3/4 cup of puréed soursop, one of the delicious fruits we have in abundance here in the Virgin Islands. I didn’t have an airtight container, but I put the mixture into one of my 9 x 4 Fat Daddio round aluminum cake pans, placed cling wrap over the surface and covered everything up with another layer of cling wrap over the top. In the freezer overnight, and the first thing I had out of bed was a spoonful of tasty, creamy soursop ice cream…no need for an ice cream maker! Thanks a million! I’m gonna try guava and passion fruit next!
thanks ice cream short cut .i will try your ice .thanks linda .from texas.
hello for recipes short cut .i will try your ice.thanks ! linda from dallas.
Hi Tessa – I made the two ingredient method and the consistency was fantastic, however, the taste was a little funky. I added a 1/2 cup of Hersheys Syrup; perhaps that was it ? I am not sure. It made a great milk shake though ! I am going to try the other method and see how that tastes – rocky road this time.
Thanks for these recipes! I’m thinking of making the 2 ingredient one, but i’m all out of condensed milk, so could I just use normal milk? Or even soymilk? If not, i will be sure to head out to the store and get some condensed milk! Thanks for your time!
Condensed milk is key for the two ingredient method!
Can I substitute anything instead of using sweetened condensed milk cos it is too sweet for my diabetic Husband thks
Could you pls tell me the name of vanilla extract you r using in this recipe? Thx
Is there something I can use in place of the condensed milk. My husband is diabetic so I’m shooting for as close to sugar free as possible.
Thnx
Hi all,
I made this for my husband with the condensed milk and added strawberries then I made mine with coconut condensed milk, made the mocha flavor- turned out perfect. The coconut condensed milk was made with a sugar substitute so not sure of the health benefit but I didn’t want all that sugar in the regular condensed milk.
I would LOVE to try this sometime. Do you have a link for a good stainless stell baking dish?
Hi Tessa!
I want to know that we can use whole milk instead of condensed milk or we have to use only condensed milk
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Do you have a low fat chocolate ice cream recipe
Hey, its looking yummy and I am going to try these ice cream. Thank you.
Hi, Tessa –
Just couple of small things. You mention that bags should be “resalable” – that means something that can be sold again. Did you mean “resealable”?
Then for the Freeze & Stir or Plastic Bag Methods, you say, “place in the refrigerator until chilled, about 30 seconds”. I can’t imagine that only 30 seconds in the fridge would chill things very much. Did you mean “30 minutes”?
Michael
My favorite flavor is orange pineapple. Creamy orange flavored ice cream with chunks of pineapple. Can you come up with a recipe?
Loved ur 2-ingredient recipe!!! I can’t stop making ice cream since I discovered ur recipe!!!!!
Spices are very common and bsuinesses are more focusing on the more quality packaging of spices. So for that, Spice packing machines are very helpful for giving the quality packing for spices. Businesses should move for spice packing machines .
Wow, nice recipe. Thanks for sharing.
Wow! it’s mouthwatering. Thanks for sharing.
I love ice cream. Thank you so much!
How many servings is it and I need enough for 35 people .
Please let me know the servings I need for 20 people.
Hello! I read every word of this and why do you have to freeze for 6 hours?! If I only froze it for 2 1/2 hours what will happen?
Hello tessa, i was able to only get my hands on a 1kg can of sweetened condensed milk, how many cups will amount to be 14 ounces?
Thank you
Thanks for sharing.
Hi! I’ve been searching for a way to make ice cream without a machine with my three year old daughter and can’t wait to try these out! I’m keto though so is it possible to substitute the granulated sugar for granulated Erythritol?
They look really nice. I wanted ice cream. Used cups also look very modern.
Do you have a chocolate chip cookie dough recipe that I can use? I am just wondering
Super easy to make! I added frozen strawberries and half and half to the sweet condensed milk and blended it together. Then i folded it to the whipped cream mix. Can hardly wait to taste the frozen version! I tasted the liquid mix and omg! So creamy and delicious
can you use half and half to make the plastic bag ice cream?
Hi Tessa
I was wondering how many (roughly) scoops of ice-cream the 2 ingredient method makes?
Thank you for your awesome recipes!
I’m not sure! Every scoop size is different. Hopefully the yield given in quarts is helpful 🙂
Can these recipes be adapted for no carb consumers?
Hi Susan – I have no idea. I don’t do no carb recipes!
Wow, I just used this recipe to make peanut butter ice cream and it’s gotta be the best I’ve ever had. Thank you SOOOOO much for sharing!
Question… I’d love to try making coffee ice cream. Any suggestions?
It was quite good.
Mine just melted why’s this?
I found this video that is also very helpful for making ice cream. https://dausel.co/C3HU89
This just makes it super simple and easy. I shortened the link so you don’t have to waste time typing it in. Hope this helps you all! 🙂
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Thanks for sharing.
Can the no machine recipe be used in my ice cream maker?
Fantastic!
Really good article Tessa.
A question about the butter.
You suggested to add 3 tablespoons butter.
But I love to eat butter, I think if I use 4,5 tablespoons butter it won’t kill the taste. Right?
In the hot days, your recipe makes us very relax. Thanks for sharing. Also i like your site very much.
Hi there Tessa,
If I use a food processor with the emulsifier disc instead of a regular mixer would this recipe work?
Woohow Looks very Nice and delicious! Thanks
Going to try. Wht is the calories the count please?
wow. amazing post. I appreciate all the efforts to create this useful blog. thanks for sharing.
i have experienced better approach in this site.
regards.
nice recipe
Thank you for sharing these recipes. I made a delicious Dragon Fruit Ice Cream using the 2 ingredient method. 5 stars all the way!!!
I have question though, I signed up for your email list to be updated for new recipes and tips, but also to have access to your cute ice cream label templates, but I still have not received an email regarding it. Could it be that it was only for a limited time?
So delicious, i must try, thank you so much. Great job…
Very good write-up. I certainly love this website. Thanks!
How can we made ice-cream for sale if we had only sugar ;egg ;farina ;condensed milk and for freeze we had refrigerator that hadn’t °C limit ?
Can be or not?
Hi Tessa
Thanks for sharing helpful post to make ice cream without a machine, I have made this for my kids as I cook and content writer this post really working me.
Great job.
Where I livee we dont have heavy cream, so do we need it?
I made this Ice Cream and we fell in love . It’s so easy to make and delicious too .it is a favorite go to meal. I will definitely be making it my go to recipe for gelato. 5+ stars.
do you have a receipe using splenda or a non sugar vanilla ice cream
I would like to know if with the 2 ingredients method it will work with any flavor?
Thank you!
Great!
Amazing
Do you use these same recipes with an ice cream maker or just for when you don’t use your ice cream maker?
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Hi! 🙂 A few questions for you.
1) What is the taste/texture differences between the 2 Ingredient Method and the Freeze & Stir or Plastic Bag Method?
2) Which method produces the creamiest texture?
3) How can I avoid an icy texture?
4) Can I use either method with a blender? Which would you recommend if using a blender?
Thank you!
Loved it, my son assisted in the plastic bag version! LOL!
I made the 2 ingredient but wanted chocolate but when I added the powder chocolate and the melted chocolate it bunched up and when I put in freezer it was so rock hard I couldn’t get it out of the container what can I use to keep it from getting so hard.
I love it
Ok, but still needs some work
It was great
Hi I made the two step ice cream over the weekend, my wife really liked it, but mentioned it was a bit on the heavy side, but very nice.
What can I do in order to make it a bit lighter but keep the taste and texture.
Thank you
Tony
DENZ MARGARET> DENZ MARGARET
NATALIE BURNELLLLLLLLLLLLLL
This a simple, easy recipe; just what I was looking for. I found it to be much too sweet as written though. I added more milk (only had the original two cups of cream) to balance it out so consequently it is taking waaaaay longer to freeze (going on 7 hrs and still milkshake consistency), even after splitting into smaller portions. But, on the whole, it is delicious, takes just a few ingredients and was super easy to make. Will make again (with adjustments) and would reccomend.
Hi Tessa,
The video that is linked in the end of this article shows a different way of making ice cream than the recipes explained in this article. Do we have a video for recipes mentioned in this article?
Best,
Ammar
Mmmmmmmmmmmmmmm Loved It wow it’s so. Delish
Very easy and quick to make and fantastic outcome
Delicious! And easy! I made my version of Cherry Garcia by adding frozen cherries (chopped) and chocolate chips. Can’t wait to try some of your flavor suggestions. Thanks for another great recipe Tessa!
Hi im liam Im 8 years old good job at making that recipe!
This turned out great! I made the mocha recipe plus the regular vanilla one. It’s great for hot summer days when you don’t have an ice cream machine!
I want to learn how to make professional ice cream with low budget at home.
Can I use low fat milk instead of whole milk and also can I make a substitute for cream will that work in the ice cream?
We tried the chocolate flavor with freeze & stir method. It was amazing! Thank you so much for the recipe.
Absolutely Genius! I loved how simple and easy the recipe is to follow and it taste great! Keep up the GOOD work! Until the next recipe…
Does the cream have to be chilled?
Thank you
What is the equivalent of a cup in ounces I live in the UK and don’t have measuring cups
Kind regards Peter
there are 8 ounces in a cup or 228 grams.
Ma I’m finding it hard to make an ice cream
Is there a way to make this with fewer ingredients?
Hi I want to ask if is it common if the cream after adding the flavorings and all it looks like the cream is broken chunks ?
Very nice thanks for this information.
Could you substitute coconut milk for heavy cream?
VERY VERY THANK YOU I CAN MAKE SPECIAL DESSERT AT HOME AND SHOCK THEM AT ALL.
Good
How does it taste. Good or bad
Great pics. For many years I made ice cream with a similar plastic bag method while a Scout volunteer. Reading your recipe, instructions and tips it occurred to me that it would be a simple thing to use a good quality seal-able bag and put all in the washing machine on cold water delicate cycle. In any case, I look forward to trying the recipe and my tip.
Hi Tessa,
I’d like to try your ice flavors, my goodness, looks so easy! I tried download by adding my email but after several times I have not received confirmation to download.
Should I add something to peach ice cream to keep it from turning dark?
This recipe is amazing! It tastes like heaven on earth. We finished most of the batch for breakfast. Quick question: what is the best way to freeze the ice cream? In a jar or in a bag?
I would like to try the mocha, the recipe says 1/2 cup of cocoa powder, but the video has 1 cup. So how much cocoa powder is the mocha recipe supposed to have? 1/2 cup or 1 cup.
Thanks,
Tammy
The Best Best Best!!! Especially the mint chip!!!
The Best Best Best!!! Especially the mint chip!!!
So one method lists sugar while the other doesn’t. I’m a little confused about this… why wouldn’t you add sugar in both methods? I want to try and make this in the next couple of days.
Hello Tessa. I like the first method of making icecream without a machine, however what can i substitute for condensed milk?
i can’t wait to use this recipe .
This is the best! So creamy! I loved it!! Such an amazing summer treat! Looks so delicious and it’s an easy recipe! I’ll be trying this as soon as the weather warms up!
35 How To Make Easy Homemade Ice Cream Recipes:
https://www.diytomake.com/ice-cream-recipes/
Loved It wow it’s so. Delish
Hi,
I’m making Blueberry Swirl ice cream with the freeze and stir method and I’m wondering, at what point do I add the cooled blueberry mixture? Before the cream mixture goes into the freezer or at some point during the freezing process?
Thanks!
I’m interested
How soon can I serve to 20 people?
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will definitely Share your Rrecipe with my friends.
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?
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.
What if u hate ice cream
great nice wok
Great taste i tried this during the lockdown
Glad you enjoyed this recipe!
Amazing recipe! We made the bag shake method and it was perfect. Will definitely make this again.
So glad you enjoyed!
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!
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.
Good!
Easy to make and rich taste!!!
Thanks so much!
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!
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 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 🙂
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!
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!
Super easy recipe. Homemade is absolutely delish and so awesome!
So great to hear this!
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!
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 🙂