Ingredients
- Sweetened Condensed Milk (14 ounces)
Sweetened condensed milk serves as the base for this recipe, providing sweetness and a creamy texture. You can use regular or low-fat versions, depending on your preference.- Alternative: If you prefer less sugar, you can use condensed milk substitutes like sweetened coconut milk or a homemade version using milk and sugar reduced over heat.
- Vanilla Extract (2 teaspoons)
Vanilla adds a warm, classic flavor to the ice cream. Choose pure vanilla extract for the best results, but imitation vanilla can work in a pinch.- Alternative: You can swap vanilla for other flavorings, like almond extract, peppermint extract, or even a splash of rum for a more adult version.
- Heavy Whipping Cream (2 cups)
Whipping cream is essential for achieving the creamy, airy texture of the ice cream. It’s important to use heavy cream with at least 35% fat content.- Alternative: For a dairy-free version, you can use coconut cream (the thick part from a can of full-fat coconut milk).
Instructions
- Prepare Your Pan
- Line a 9×5 loaf pan with parchment paper and place it in the freezer to chill. This step helps the ice cream freeze faster and more evenly.
- Mix the Sweetened Condensed Milk and Vanilla
- In a large chilled bowl, combine the sweetened condensed milk and vanilla extract. Stir until well blended. This mixture will serve as the flavorful base of your ice cream.
- Whip the Heavy Cream
- In a separate chilled bowl, pour the heavy whipping cream. Using a hand mixer or stand mixer on medium-high speed, whip the cream until stiff peaks form. This means the cream will hold its shape when you lift the beaters out of the bowl.
- Tip: Be careful not to over-whip, as this can cause the cream to separate into butter and buttermilk. Stop as soon as the peaks are firm and glossy.
- Fold the Whipped Cream into the Base
- Gently fold the whipped cream into the sweetened condensed milk mixture. Use a spatula to combine them with a light, sweeping motion to keep the mixture airy. Overmixing can deflate the whipped cream, so take your time and be gentle.
- Optional Mix-Ins: At this stage, stir in any desired mix-ins, such as chocolate chips, crushed cookies, fruit puree, or chopped nuts.
- Transfer to the Pan and Freeze
- Pour the mixture into the prepared loaf pan. Smooth the top with a spatula, then cover the pan with plastic wrap to prevent ice crystals from forming.
- Freeze for at least 4 hours or overnight until the ice cream is firm and scoopable.
Notes
- What if the ice cream is too hard to scoop?
If your ice cream is too firm after freezing, let it sit at room temperature for 5–10 minutes before scooping. - How to tell if the cream is whipped enough?
Look for stiff peaks that stand up without drooping. If you’re unsure, stop and check frequently to avoid overwhipping. - Preventing Ice Crystals
Cover the surface of the ice cream with plastic wrap before sealing it in the freezer to minimize ice crystal formation. - Efficient Prep
Measure all your ingredients beforehand to make the process smoother. Chilling your tools and ingredients will also save time. - Substitute Tools
If you don’t have an electric mixer, you can whip the cream by hand using a whisk, though it will take more effort.
- Prep Time: 15 minutes