3-Ingredient Homemade Ice Cream
Making 3-ingredient homemade ice cream at home is one of those simple joys that brings the family together, and in today’s recipe I’m excited to show you just how easy it can be.
I was joined by my daughter as we prepared two delicious ice cream flavours using only three basic ingredients—whipping cream, condensed milk, and flavouring. We made a creamy vanilla ice cream and a rich chocolate version, all without an ice cream machine.
This recipe has been requested many times, and I know some friends have been patiently waiting for it, so I’m truly glad to finally share it with you.
One of the realities of cooking in the countryside is that certain ingredients, like condensed milk, are not always readily available in local shops. Because of this, we begin by making our own condensed milk at home using just milk and sugar.
This simple method allows you to enjoy 3-ingredient homemade ice cream even when store-bought condensed milk is hard to find. By gently simmering the milk in a wide pan and allowing it to reduce, you can create a thick, sweet condensed milk that works perfectly for ice cream and many other desserts.
After preparing the condensed milk, we divide it into two portions—one for vanilla ice cream and the other for chocolate. For the chocolate flavor, we simply mix in cocoa powder once the condensed milk has cooled.
The next step is whipping the cream until it’s about to form stiff peaks, A hand mixer is all you need for this step, making this recipe very accessible for home cooks.
Once the whipped cream is ready, we add the condensed milk and flavor, whip until it form stiff peaks, which is what gives this no-churn ice cream its light and creamy texture.
The ice cream bases are then transferred into containers, covered to prevent ice crystals from forming, and placed in the freezer for four to six hours. The result is a soft, scoopable ice cream that tastes fresh, rich, and far better than many store-bought options.
This 3-ingredient homemade ice cream recipe is perfect for families, beginners, and anyone looking for a simple dessert made from scratch. Whether you live in the countryside or the city, this easy ice cream recipe proves that you don’t need special equipment or complicated ingredients to create something truly delightful at home.
3-Ingredient Homemade Ice Cream (Vanilla & Chocolate)
Equipment
- wide heavy-bottomed pan
- Spoon or heat-proof spatula
- mixing bowls
- Hand mixer or stand mixer
- measuring cups
- Freezer-safe containers with lids or cling film
Ingredients
- 1 cup condensed milk (If you're making condensed milk at home, use 2 cups full-cream milk and ⅔ cup sugar)
- 2 cups whipping cream, cold
For Vanilla Flavor Ice Cream
- 1 tsp vanilla flavoring
For Chocolate Flavor Ice Cream
- 2 tbsps cocoa powder, heaped
Instructions
- Make the Condensed Milk (Skip this step if you have store-bought condensed milk)Pour the milk into a wide pan and add the sugar.Stir over medium heat until the sugar fully dissolves.Bring to a gentle boil, stirring frequently to prevent sticking or boiling over.Reduce the heat slightly and simmer for 35–40 minutes, stirring often, until the milk reduces by about half and thickens.Remove from heat and allow to cool completely. Measure out 1 cup (or as close as possible) and divide into two equal portions.
- Prepare the Chocolate BaseOnce cooled, stir the cocoa powder into one portion of the condensed milk until smooth. Set aside.
- Whip the CreamPour the cold whipping cream into a mixing bowl. Using a mixer, whip until it begins to thicken. Divide the cream into two equal portions.
- Make the Vanilla Ice CreamStir the clear condensed milk and vanilla flavoring into one portion of the whipped cream. Continue whipping with your mixer until the mixture forms soft peaks.
- Make the Chocolate Ice CreamStir the cocoa-flavored condensed milk into the second portion of whipped cream. Whip with a mixer until soft peaks form.
- FreezeTransfer each ice cream mixture into separate freezer-safe containers. Press a sheet of cling film gently onto the surface to prevent ice crystals, then cover with the lids. Freeze for 4–6 hours, or until firm.
- ServeScoop and serve as is, or allow the ice cream to sit at room temperature for a few minutes for easier scooping.
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