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Heavy Cream Ice Cream

Helen T. Patterson
This heavy cream ice cream recipe creates a creamy, smooth, and indulgent treat with just a few simple ingredients.
The rich flavor of heavy cream combines with sweetened condensed milk to form a luxurious base, while a variety of flavor variations and add-ins let you customize it to your liking.
Whether you prefer classic vanilla, chocolate, or fruity creations, this ice cream is sure to please anyone with a sweet tooth.
No need for an ice cream machine—just whip, freeze, and enjoy!
Nutrition Facts (Per Serving)
Calories: ~330 kcal, Total Fat: 24g, Saturated Fat: 15g, Cholesterol: 80mg, Sodium: 90mg, Total Carbohydrates: 25g, Sugars: 25g, Protein: 3g, Calcium: ~10% DV, Vitamin A: ~15% DV
Estimated based on one serving (assuming 8 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dessert
Cuisine American, Global
Servings 8 servings
Calories 300 kcal

Equipment

  • Heavy Cream Ice Cream
  • (1) Hand mixer or stand mixer
  • (1) Rubber spatula
  • 1 airtight freezer-safe container
  • Measuring Cups and Spoons

Ingredients
  

  • 2 cups 480 mL – Heavy Cream
  • 1 can 14 oz / 396 g – Sweetened Condensed Milk
  • 2 teaspoons 10 mL – Vanilla Extract
  • ¼ teaspoon 1 mL – Salt

Optional:

  • ¼ cup 60 g – Cocoa Powder (for chocolate ice cream)
  • ½ cup 75 g – Mini Chocolate Chips
  • Fresh Berries or Puree
  • Caramel or Fudge Sauce
  • Crushed Cookies or Nuts
  • Instant Espresso Powder for coffee flavor

Instructions
 

Whip the Heavy Cream:

  • In a large mixing bowl, whip the heavy cream using a hand mixer or stand mixer on medium-high speed for about 3-4 minutes, or until stiff peaks form.

Add Sweetened Condensed Milk and Flavorings:

  • Gently fold in the sweetened condensed milk, vanilla extract, and salt (along with any additional flavorings or mix-ins, such as cocoa powder or fruit puree).

Freeze:

  • Transfer the mixture to an airtight, freezer-safe container and smooth the top. Cover with plastic wrap and then seal with the lid.
    Freeze for 4-6 hours or overnight.

Serve:

  • Once the ice cream is firm, scoop it into bowls or cones, and enjoy!

Notes

  • Flavor Variations: Feel free to add different flavorings such as chocolate chips, cookie chunks, or fruit swirls.
  • Storage: Store the ice cream in an airtight container in the freezer for up to 2-3 weeks.
  • Texture Tip: Let the ice cream sit out for a few minutes before scooping for a smoother, easier-to-serve texture.
  • Add-Ins: Mix-ins like caramel swirls or chopped nuts should be folded in gently just before freezing.
Keyword Heavy Cream Ice Cream