Making homemade ice cream has never been simpler or more rewarding than with this foolproof recipe. In just 20 minutes of prep, you can create a velvety, creamy base that’s ready to transform into over 50 dreamy flavors.
Whether you’re craving rich chocolate, tangy fruit swirls, or indulgent cookie dough, the possibilities are endless. After a 6-hour chill, you’ll scoop into a dessert that’s smoother than store-bought and bursting with fresh, customizable taste.
This recipe is perfect for anyone who loves experimenting with textures and flavors. The result is a luscious, melt-in-your-mouth treat that’s as fun to make as it is to eat. Share it with friends, or keep it all to yourself—it’s that good!
Ingredients for The Easiest Homemade Ice Cream
- 2 cups (16 fl oz/450 ml) heavy whipping cream (cold, for best results)
- 14 ounces (1 can/400 ml) sweetened condensed milk (cold, fat-free or regular)
- 1 teaspoon vanilla extract (optional, for classic flavor)
Step-by-Step Instructions
- Chill the condensed milk: Place the sweetened condensed milk in the fridge for at least 4 hours to keep it cold.
- Whip the cream: Using an electric hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium/high speed until soft peaks form.
- Combine the ingredients: Turn off the mixer and pour the cold condensed milk into the whipped cream. Turn the speed up to high and whisk until the mixture is thick and stiff peaks form.
- Add vanilla: Turn off the machine and stir in the vanilla extract (if using).
- Customize your flavors: Use 2 cups of the ice cream base and add your desired mix-ins to create unique flavors. (See flavor ideas below!)
- Freeze: Transfer the ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before serving. Store in the freezer for up to 6 weeks.
Flavor Ideas
- Strawberry Cheesecake: Mix 1 cup cheesecake into 2 cups ice cream base and add strawberry puree.
- Honeycomb: Mix ½ cup crushed honeycomb into 2 cups ice cream base (don’t overdo it!).
- Cookies and Cream: Mix ⅔ cup crushed Oreo cookies into 2 cups ice cream base.
- Mango: Swirl ¼ cup mango puree into 2 cups ice cream base.
- Rainbow Cake: Mix 1 cup frosted rainbow cake into 2 cups ice cream base.
- Birthday Cake: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice cream base.
Creative Toppings and Sauces to Elevate Your Ice Cream
Take your homemade ice cream to the next level with these delicious toppings and sauces. Drizzle warm chocolate or caramel sauce over your scoops for a classic treat. Add crunch with crushed nuts, granola, or sprinkles.
For a fruity twist, try fresh berries, banana slices, or a tangy raspberry coulis. Don’t forget whipped cream and a cherry on top for the ultimate indulgence!
Perfect Pairings: Serving Suggestions for Your Ice Cream
Serve your ice cream in waffle cones, sugar cones, or even homemade cookie bowls for a fun presentation. Pair it with warm desserts like brownies, apple pie, or chocolate lava cake for a delightful contrast. For a refreshing summer treat, layer it with fresh fruit and granola to create a parfait. The possibilities are endless!
Storage Tips to Keep Your Ice Cream Fresh
Store your ice cream in an airtight container to prevent freezer burn and maintain its creamy texture. Place a piece of parchment paper directly on the surface before sealing to minimize ice crystals. For best results, consume within 6 weeks. If it hardens too much, let it sit at room temperature for 5-10 minutes before scooping.
Time-Saving Hacks for Busy Ice Cream Lovers
Prep your sweetened condensed milk and heavy cream the night before to save time. Use pre-crushed cookies or store-bought fruit purees for quick mix-ins. If you’re short on time, freeze your ice cream in individual portions for faster chilling. These small tweaks make it easier to enjoy homemade ice cream even on busy days!
Equipment Tips for the Smoothest Ice Cream
Use a stand mixer or electric hand mixer for the best results when whipping your cream. A silicone spatula is perfect for folding in mix-ins without deflating the mixture. For easy scooping, invest in a sturdy ice cream scoop with a sharp edge. These tools will make the process smoother and more enjoyable!
The Easiest Homemade Ice Cream Recipe with 50+ Flavors
Equipment
- electric hand mixer or stand mixer
Ingredients
- 2 cups heavy whipping cream cold
- 14 ounces sweetened condensed milk cold, fat-free or regular
- 1 teaspoon Vanilla Extract
Instructions
- Place sweetened condensed milk in the fridge to keep cold for at least 4 hours.
- Using an electric hand mixer or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
- Turn off the machine and pour the cold condensed milk into the whipped cream.
- Turn the speed up to high and whisk until the mixture is thick and stiff peaks form.
- Turn off the machine and stir in vanilla extract (optional).
- Making Homemade Ice Cream Flavors: Now you have your ice cream base you can add in your desired flavors and fixing. GO NUTS! Try my 50+ ice cream flavors at my Gemma’s Freezer Section or experiment with your own flavors and enjoy creating something that is all you. Generally, use two cups of ice cream base and add mix-ins to create your flavors.
- Once you finish creating your flavors, transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before eating. Keep stored in the freezer for up to 6 weeks.
- Enjoy A Few Initial Flavor Ideas: Strawberry Cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice cream base and add strawberry puree. Honeycomb Ice Cream: Mix ½ cup crushed honeycomb into 2 cups ice cream base. Don’t add too much as it will make your ice cream soft but very yummy. Cookies and Cream Ice Cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice cream base. Mango Ice Cream: Swirl ¼ cup mango puree into 2 cups ice cream base. Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice cream base. Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice cream base.
