Step-by-Step Instructions
- Whip the Cream
Pour the heavy cream into a large mixing bowl. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. This usually takes about 3-5 minutes. The whipped cream should be light, fluffy, and able to hold its shape. - Combine with Condensed Milk
In a separate bowl, mix the sweetened condensed milk with vanilla extract. If you’re using any flavorings like cocoa powder or fruit puree, add them now. Gently fold the condensed milk mixture into the whipped cream. Use a spatula and fold slowly to avoid deflating the whipped cream. - Add Mix-ins
If you want to include extras like chocolate chips, cookie pieces, or fruit, now is the time. Fold them in gently so that the ice cream remains light and airy. - Freeze the Ice Cream
Transfer the mixture into a freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for at least 6 hours or overnight. The ice cream will firm up as it freezes, but it will remain creamy and scoopable thanks to the whipped cream and condensed milk combination.
Tips for the Creamiest Ice Cream
- Do Not Overmix: Folding gently preserves the air in the whipped cream, giving your ice cream its light texture.
- Customize Flavors: You can make chocolate, strawberry, mint chocolate chip, or even coffee-flavored ice cream by adding extracts or purees.
- Serve at the Right Temperature: Remove the ice cream from the freezer 5-10 minutes before serving to make scooping easier.
- Storage: Keep the ice cream in an airtight container to prevent freezer burn. It’s best enjoyed within 1-2 weeks.
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