There is nothing quite like the silky, cold sweetness of real homemade ice cream swirled with your favorite mix ins and served up in a chilled bowl on a lazy afternoon.
I love making this on a weekend when the kitchen is already warm from dinner, or when guests are coming over and you want a show stopping dessert that feels indulgent but is actually very simple.
SaveThis recipe quickly became my go to because it is so easy to whip up last minute and everyone swears it tastes just like the soft serve trucks from childhood.
Homemade Ice Cream Recipe
Ingredients
Base
Mix ins
Optional add ins for flavor
Instructions
- Chill your bowl and add the base
Place a medium mixing bowl in the freezer for about 10 minutes to help the mixture chill faster. In the chilled bowl, combine the cold heavy cream, sweetened condensed milk, vanilla extract, and a pinch of fine salt.
- Whip until soft peaks form
Using a hand mixer or stand mixer on medium high speed, beat the mixture just until it reaches soft peaks, about 2 to 4 minutes. Avoid over whipping, or the texture can become grainy.
- Fold in mix ins gently
Turn the speed down to low and carefully fold in your chocolate chips, nuts, or any other mix ins you love. Stir just until everything is evenly distributed.
- Add optional flavor boosters
If you are using cocoa powder, espresso powder, or lemon juice, sprinkle them in now and give one more gentle fold to incorporate.
- Taste and adjust sweetness
Give the batter a small taste and add a tiny pinch more salt or a drizzle of vanilla if you want to bring the flavors forward.
- Freeze until firm but scoopable
Transfer the mixture to a freezer safe container and freeze for 3 to 4 hours, or until it is firm around the edges yet still soft enough to scoop easily.
- Soften slightly before serving
Let the ice cream sit at room temperature for about 5 to 10 minutes so it becomes spoon soft and easy to scoop.
- Scoop and enjoy
Scoop generous portions into bowls or cones, top with extra chocolate chips or a drizzle of sauce, and enjoy right away.
Substitutions and variations
- For a lighter version you can use whipping cream instead of heavy cream and enjoy a softer texture.
- Swap sweetened condensed milk with an equal amount of mascarpone mixed with sugar for a tangy richness.
- Use dairy free cream and a plant based condensed milk style product for a lactose free version.
- Replace vanilla with almond or peppermint extract for a different flavor twist.
Chloe's tips
- For extra creamy results, use high fat milk or add a splash of milk during the last minute of mixing.
- Avoid letting the ice cream freeze rock hard, as this makes scooping difficult and the texture icy.
- Keep your freezer container covered to prevent ice crystals from forming on the surface.
How to store it
- Store in an airtight container in the freezer for up to 2 weeks for the best texture.
- To refresh after freezing, let it soften for a few minutes and stir with a fork before scooping again.
Serving suggestions
Serve this dreamy soft serve in a chilled bowl or cone for an instantly happy ending to the day.
- Top with warm chocolate sauce and a sprinkle of sea salt
- Pair with fresh berries for a colorful contrast
- Sandwich between cookies for an easy ice cream sandwich
Frequently asked questions
Why is my ice cream icy instead of smooth?
This usually happens when it is frozen too solid or the mixture has too much air. Let it soften slightly before serving and avoid over churning the cream.
Can I make this without an ice cream maker?
Absolutely, this recipe is designed for a blender or hand mixer, so no machine is required.
How do I store leftovers?
Keep it in a covered container in the freezer and let it soften a bit before scooping for the best texture.
Can I use low fat milk instead of heavy cream?
You can, but the texture will be lighter and less velvety. For best results, stick with heavy cream.
Let's get cooking!
Now that you have this simple, no churn recipe in your back pocket, you can treat yourself and the people you love to fresh, creamy ice cream any day of the week.
