3-Ingredient Homemade Ice Cream (Vanilla & Chocolate)
This 3-ingredient homemade ice cream is a simple, no-churn recipe made without an ice cream machine. Using whipping cream, condensed milk, and flavoring, you can create smooth and creamy vanilla or chocolate ice cream right at home. This recipe also includes an easy method for making condensed milk from scratch, making it perfect for anyone living in areas where condensed milk is hard to find.
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.