Whipped Cream Ice Cream
This whipped cream ice cream recipe is a simple, no-churn dessert that requires just two main ingredients—heavy cream and sweetened condensed milk. Whipped cream is beaten to perfection, then folded with the condensed milk to create a creamy, fluffy base. The ice cream is customizable with a variety of mix-ins and flavors, making it the ultimate dessert for any occasion. Quick to prepare, easy to store, and incredibly satisfying, this ice cream will become your new favorite treat!
Equipment
- Mixing Bowl (Large, for whipping cream)
- Hand Mixer or Stand Mixer (For whipping the cream)
- Spatula (For folding the ingredients)
- Freezer-Safe Container (Loaf pan or airtight container)
- Measuring Cups and Spoons
Ingredients
- 2 cups 480 ml – Heavy Whipping Cream
- 1 can 14 oz/400 g – Sweetened Condensed Milk
- 1 teaspoon 5 ml – Vanilla Extract (Optional)
- ¼ teaspoon 1.25 ml – Salt (Optional)
- ½ – 1 cup – Mix-ins Chocolate chips, fruit, nuts, etc., optional
Instructions
Whip the Cream
- In a large mixing bowl, pour the cold heavy whipping cream. Using a hand or stand mixer, beat the cream on medium-high speed for 2–3 minutes or until stiff peaks form. The cream should hold its shape and not fall back down.
Fold in Sweetened Condensed Milk
- Gently fold the sweetened condensed milk into the whipped cream using a rubber spatula. Do this carefully to maintain the fluffy texture of the whipped cream.
Add Flavor & Mix-ins
- Stir in the vanilla extract, salt, and any desired mix-ins like chocolate chips, crushed cookies, or fruit. Make sure to fold them gently to avoid deflating the cream.
Transfer & Freeze
- Pour the ice cream mixture into a freezer-safe container, smooth the top with a spatula, and cover with plastic wrap or an airtight lid. Freeze for 4–6 hours, or until the ice cream is firm and set.
Serve & Enjoy!
- Let the ice cream sit at room temperature for 5 minutes before serving for a smoother, easier scoop. Serve it in bowls, cones, or as a topping for other desserts!
Notes
- Make-Ahead: This ice cream can be made up to 2 weeks in advance. Store it in an airtight container for the best texture.
- Consistency: For an extra creamy consistency, let the ice cream sit at room temperature for a few minutes before scooping.
- Mix-ins: You can get creative with the mix-ins! Try adding caramel swirls, crushed Oreos, or chopped nuts for different flavors and textures.
- Dairy-Free Option: Use coconut cream and sweetened condensed coconut milk for a dairy-free version.