Homemade Ice Cream with only 2 Ingredients (No Machine)

Ingredients

  • 2 cups (16oz/450ml ) heavy whipping cream, cold
  • 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular), cold
  • 1 teaspoon Vanilla Extract (optional)

Directions

  1. Place sweetened condensed milk in the fridge to keep cold.
  2. Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
  3. Turn off the machine and pour the cold condensed milk into the whipped cream.
  4. Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).
    Making Homemade Ice Cream Flavors
  5. Generally, use two cups ice cream base and add mix ins to create your flavors.
  6. Once you finish creating your flavors, transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before eating.
  7. Keep stored in the freezer for up to 6 weeks.
    Enjoy a Few Initial flavor Ideas:
  8. Strawberry Cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice cream base and add strawberry puree
  9. Honeycomb Ice Cream: Mix ½ cup crushed Honeycomb into 2 cups ice cream base. Don’t add too much as it will make your ice cream soft but very yummy.
  10. Cookies and Cream Ice Cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice cream base
  11. Mango Ice Cream: Swirl ¼ cup mango puree into 2 cups ice cream base
  12. Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice cream base
  13. Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice cream base

Nesquik Frostee No-Churn Ice Cream

Ingredients

  • 3 c. heavy cream
  • 1 14.5-oz. can sweetened condensed milk
  • 1/3 c. Nesquik Chocolate flavor powder

Directions

  1. In a large mixing bowl, beat heavy cream using an electric mixer until stiff peaks form, 5 to 6 minutes. Mix in the sweetened condensed milk and Nesquik.
  2. Pour mixture into a loaf pan and freeze for at least 4 hours, or until firm. (The texture will be a lot like soft serve.)
  3. Optional: Dust ice cream with a light sprinkling of Nesquik powder before serving.

No-Cook Fig-Mint Ice Cream

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (5-ounce) can evaporated milk
  • 2 tablespoons sugar 2 teaspoons vanilla
  • 2 cups whole milk
  • 2 cups coarsely chopped peeled fresh figs
  • 1/4 cup fresh lemon juice
  • 2 tablespoons sugar
  • 2 teaspoons chopped fresh mint

Directions

  1. Whisk first 5 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
  2. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.
  3. Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Stir together figs, lemon juice, sugar, and chopped fresh mint. Stir mixture into prepared ice-cream mixture. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

Pecan-Caramel Crunch Ice Cream

Ingredients

  • 3/4 cup quick-cooking oats
  • 1 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup firmly packed DOMINO Light Brown Sugar
  • 1/4 cup butter, melted
  • 2 cups firmly packed DOMINO Light Brown Sugar
  • 3 cups milk 1 (12-ounce) can evaporated milk
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 4 cups whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons vanilla extract
  • 1 (20-ounce) bottle caramel topping
  • Garnishes: oat mix and waffle cone pieces

Mudslide No-Churn Ice Cream

Ingredients

  • 2 c. heavy cream
  • 1 14.5-ounce can sweetened condensed milk
  • 1 c. Chopped Chocolate
  • 1/4 c. hot fudge sauce, plus more for serving
  • 2 tbsp. Kahlua
  • 2 tbsp. Baileys Irish Cream

Directions

  1. In a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form, 5 minutes.
  2. Fold in sweetened condensed milk until fully combined, then fold in chocolate, fudge sauce, Kahlua, and Baileys.
  3. Transfer mixture to a 9-x-5″ loaf pan and add one more chocolate swirl on top. Freeze 5 hours. When ready to serve, let soften 10 minutes. Serve with warm hot fudge.

Mermaid Ice Cream

Ingredients

  • 3 c. heavy cream
  • 1 14-oz. can sweetened condensed milk
  • 1 tsp. pure vanilla extract
  • Green, blue, and purple food coloring
  • Sprinkles, for topping (optional)

Directions

  1. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat heavy cream until medium peaks form.
  2. Fold in sweetened condensed milk and vanilla until totally combined, then divide mixture among five bowls.
  3. Add a different color food coloring to each bowl (we used different amounts of green, blue, and purple) and stir until combined.
  4. Layer dollops of the colors in a 9″-x-5″ loaf pan until you run out of the mixture.
  5. Run a knife through the mixture to swirl the colors 3 or 4 times and then smooth top.
  6. Top with sprinkles (if using) and freeze until firm, 5 hours.
  7. Remove from freezer and let soften, 5 to 10 minutes, then scoop and serve.

Strawberry Shortcake No-Churn Ice Cream

Ingredients

  • 2 c. heavy cream
  • 1 14-oz. can sweetened condensed milk
  • 2 c. chopped strawberries, plus more for topping
  • 1 c. chopped pound cake, plus more for topping

Directions

  1. In a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.
  2. Fold in sweetened condensed milk, strawberries, and pound cake.
  3. Transfer mixture to a 9″-x-5″ loaf pan and smooth top with a spatula. Top with additional strawberries and pound cake and freeze until firm, 5 hours.
  4. When ready to serve, remove from freezer to let soften, 10 minutes.