All you need are 2 ingredients, your favorite mix-ins and a little patience while it freezes for the smoothest, creamiest ice cream EVER. No ice cream maker needed! It’s truly AMAZING.
Do you like magic tricks?
Oh, you do? Me, too!
What I have to show you today is part recipe, part magic trick. Just two ingredients make the most creamy, melt-in-your-mouth ice cream you’ve ever tasted. And it’s perfect for people who like to limit their kitchen gadgets (like me) because you don’t. need. an ice cream maker.
Rejoice!
I made my first flavor – a sinfully good Cinnamon Bun Ice Cream – and quickly became addicted. As if ice cream wasn’t already a serious problem during this pregnancy! You could say I went a little overboard with six flavors, sure… But, did Noah go overboard stuffing his ark full of strange animals?
I rest my case.
So, you wanna make your own 2-ingredient, no-churn ice cream? Let me show you the way…
All you need is love. Wait, no. You need heavy cream, sweetened condensed milk, and your favorite mix-ins. Plus, yes, a love of ice cream. That’s it!
Whip your cream into a big heap of gorgeous white fluff. Meanwhile, mix your sweetened condensed milk with whatever good stuff you like. Crushed cookies, fresh fruit, cocoa powder, toffee bits, marshmallows – get creative!
My personal favorite? A combo of yellow cake mix, butter and sprinkles for Cake Batter Funfetti Ice Cream.
Have mercy!
Just combine your fluffy whipped cream and condensed milk mixture in a big bowl, mix ‘em up and pour into a container. Done and done!
In 6 hours (I know, seems like an eternity, but you can do it) you’ll have the most velvety smooth, rich and delicious ice cream imaginable. A fabulous no-churn, egg-free and fuss-free frozen treat!
You’re just gonna flip over all the delicious ice cream flavors you can create! I’ve outlined a few knockout favorites below from my experimenting (and extensive sampling). But feel free to get creative with your mix-ins.
The two ingredients truly make one of the best ice creams I’ve ever tasted, and I know I’ll be trying new flavors all summer long. Grab your ingredients and give it a whirl, too!
Cinnamon Bun Ice Cream
1 pint (2 cups) heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, butter, cinnamon, and vanilla. Fold in whipped cream with a rubber spatula.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
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Double Chocolate Pecan Ice Cream
1 pint (2 cups) heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
1/2 cup unsweetened cocoa powder
1/2 cup pecan pieces, or other chopped nuts
1/2 cup semisweet chocolate chips
Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, cocoa powder and nuts. Fold in chocolate chips and whipped cream with a rubber spatula.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
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Strawberry Cheesecake Ice Cream
1 pint (2 cups) heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
2 oz. cream cheese, melted
2 Tablespoons butter, melted
8-10 drops red or pink food coloring, optional
1 cup finely chopped fresh strawberries
1/4 cup crushed graham crackers
Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, cream cheese, butter and food coloring. Fold in strawberries, graham crackers and whipped cream with a rubber spatula.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
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Mint Chocolate Chip Ice Cream
1 pint (2 cups) heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
1 teaspoon peppermint extract
11 drops green food coloring
1 cup semisweet chocolate chips
Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, extract and food coloring. Fold in chocolate chips and whipped cream with a rubber spatula.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
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Funfetti Cake Batter Ice Cream (my favorite!)
1 pint (2 cups) heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
2 Tablespoons butter, melted
1 cup yellow cake mix
1/4 cup rainbow sprinkles
Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, butter, cake mix and sprinkles. Fold in whipped cream with a rubber spatula.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
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Bourbon Salted Caramel Ice Cream
1 pint (2 cups) heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
1/2 cup caramel sauce, homemade or store bought
1 teaspoon sea salt, or to taste
3 Tablespoons bourbon whiskey
Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, caramel sauce, sea salt, and bourbon. Fold in whipped cream with a rubber spatula.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
Inspired by Kevin & Amanda