August 13th, 2019

Homemade, No Churn Ice Cream 

SERVINGS:  6-8
DIFFICULTY:  Beginner
DIETARY:  Gluten-Free, Vegetarian
PREP/COOK TIME:  15 min/6 hr

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Ice Cream Base

• 2 c. heavy cream 
• 1 14 oz. sweetened condensed milk
• 1 spoonful sugar
• 1 tsp. vanilla extract (optional)
• 1 1/2 tbsp. cinnamon (optional)
• 8 oz. dark chocolate, in chunks (optional)

1. Start off by putting your bowl, heavy cream, and condensed milk in the freezer for about 15 minutes (you want everything to be cold for best results). 
2. Remove from the freezer and add the heavy cream with the sugar and vanilla to the chilled bowl and use a hand mixer, kitchen-aid, or whisk to whip the heavy cream.  Use on low speed and gradually max the speed. Stop mixing once the cream turns into a whipped cream consistency (do not over churn, or it will turn into butter...just whip until soft peaks from and maintains shape).  
3. Once the whipped cream is whipped, gently fold in the condensed milk using a spatula until the mixture is one unit and completely mixed together (it will lose some volume, but it's fine).  At this point add any of the solid additions and fold in (I used dark chocolate).
4. After mixing everything, put in a container and lay plastic wrap directly on top so it does not turn icy.  Place a cover on top or more plastic wrap and place in the freezer for at least 6 hours for best results.  ​

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Me Cuisine Tips

• ​Add whatever flavors you like!  Instead of cinnamon, maybe do some cocoa powder.  You can also do fruit like blueberries or strawberries.
• This method is called the "2-Ingredient Method"  because the base is only whipped cream and sweetened condensed milk.