2 Ingredients Ice Cream | Cookies and cups

make it easy Homemade ice cream With heavy whipping cream and sweetened condensed milk, that's it! You don't even need an ice cream maker. This no-churn 2 ingredient ice cream turns out super creamy every time.

If you want to simplify your life with more no-fuss recipes, try mine Chocolate Frosting And these Pumpkin BrowniesAlso made with only 2 ingredients!

Why You'll Love This 2 Ingredient Ice Cream

We are making homemade ice cream with 2 ingredients, no ice cream maker and no custard base. And it's ready for the freezer in minutes. I didn't believe it at first either. But here I am, filling my freezer with delicious 2-ingredient ice cream! Here's why this recipe works so well:

• Soft and creamy. This homemade ice cream is rich and creamy, almost more than the ice cream you find at the store, minus the funky ingredients. All it takes is heavy whipping cream and a can of sweetened condensed milk.
• No-churning. Unlike more traditional ice cream recipes that call for an ice cream maker to cook, or freeze, a custard base, this no-churn ice cream requires none. If you can whip cream, you can make ice cream at home.
• Family friendly. 2-ingredient ice cream is actually a fun activity to do with kids. If they're not old enough to help mix, you can let them choose their add-ins to DIY their own ice cream flavor.
• Adaptable. On that note, this simple 2-ingredient recipe leaves a lot of room for customization! Once you have the base, it's easy to recreate all kinds of gourmet flavors.

What you will need

All you need for this ice cream recipe is 1) heavy cream and 2) of a can Thickened sweetened milk. That's it! You'll find a printable recipe card at the bottom of the post with full recipe details.

Make sure you buy sweetened condensed milk, not evaporated milk, which is unsweetened. The cans look very similar, and they are usually stacked next to each other in the baking aisle.

You will also need a metal bowl and mixer. Or, a good old fashioned whisk and some elbow grease. Regardless, this ice cream comes together fairly quickly.

How to make no-churn ice cream with 2 ingredients

I first learned about this ice cream recipe while visiting Smucker's. Yes, the jam company. Turns out, their talents don't end with jams and preserves. This is the easiest ice cream you'll make at home and some of the creamiest I've ever tasted. Here are the quick steps to do it. Scroll to the recipe card for printable instructions.

• Combine the ingredients. Whip the heavy cream to soft peaks as if you were making whipped cream. Then, fold in the sweetened condensed milk.
• To freeze. Transfer the mixture to a bowl and cover with plastic wrap. Freeze until firm, which takes 4-6 hours. I usually leave it in there overnight.

Tips for success

• Use full fat ingredients. Homemade ice cream is best made with full-fat heavy whipping cream. The higher the fat, the smoother and creamier your ice cream will be. Avoid low-fat ingredients, as they contain more water and make the texture icy.
• Cool the mixing bowl. Pop a metal mixing bowl in the freezer for 10-15 minutes before making the whipped cream, and make sure the heavy cream you're using is cold from the fridge. Cold equipment and cold ingredients are the keys to successful whipping.
• Fold in add-ins before freezing. If you want to add extra ingredients or mix-ins such as cookies, candy, or otherwise, fold them in before folding them into the ice cream mixture. See below for some ideas.
• Let the ice cream freeze completely. Make sure to budget at least a few hours for your ice cream to set in the freezer before serving. Otherwise, it will be too soft.

Frequently Asked Questions

Does 2 ingredient ice cream taste like regular ice cream?

Not exactly, but both are irresistible in their own ways. I'm a sucker for my favorite tub of store-bought ice cream. This 2-ingredient ice cream tastes different than traditional ice cream, but it's just as good! I always find homemade ice cream a little richer and creamier because of the sweetened condensed milk.

How does this ice cream work?

You might be reading this and wondering, “What magic is this?” However, there is some science behind the success of 2-ingredient ice cream.

Traditional ice cream uses egg-based custard that is cooked to just the right temperature, cooled, and then churned in an ice cream maker. Churning air whips the ice cream as it freezes, resulting in the soft, scoopable texture we know and love.

Instead of churning, 2-ingredient ice cream takes a shortcut by whipping the heavy cream with air before freezing. Meanwhile, sweetened condensed milk replaces the ice cream base or custard. Together, it's the secret to light, creamy homemade ice cream!

Add-ins and variations

What I love most about this ice cream is that you can enjoy it as is and it's also very easy to customize with flavors and add-ins. Here are some ways I accessorize my ice cream. If you add any of these to your recipe, be sure to do so before freezing.

• Vanilla. Add 1-2 teaspoons of vanilla extract.
• chocolate Mix cocoa powder and make chocolate ice cream. You can also stir in chocolate fudge sauce or a swirl Caramel sauce.
• Fruit. Add fresh strawberries or any chopped fruit of your choice for strawberry ice cream. I'll wander around sometimes Strawberry syrupor blueberry pie filling.
• nuts Chopped pecans, walnuts, peanuts, or other nuts. I like to make Rocky Road with cocoa powder, chopped almonds and marshmallows.
• S'mores ice cream. Chopped chocolate and graham crackers, plus mini marshmallows.
• Cookies Stir in crushed Oreos, Chocolate chip cookiesor brownie chunks.

serving ideas

My favorite way to enjoy homemade ice cream is with three scoops smothered Hot fudge sauce And decorated out with sprinkles. Doesn't get old. Of course, there's always the option of turning your ice cream into a brownie sundae Chocolate mini sushi rollsOr you can pair your scoops with cake, pie a la mode… name me a dessert that can't be made better with a scoop of ice cream!

How to Store Homemade Ice Cream

The best way to store ice cream is in a shallow container with a lid (save those empty ice cream tubs!), or a loaf pan works too. To keep this 2-ingredient ice cream from icing, I like to press a layer of plastic wrap directly against the surface of the ice cream as it freezes. It prevents freezer burn and helps ice cream stay fresh in the fridge for up to 1 month.

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