Place a 12 oz glass jar with a tight, sealable lid in the fridge to chill for 30 minutes (I don't recommend a plastic container as it will be much harder to whip).

Into the cold jar pour in the cold heavy whipping cream and cold condensed milk and stir really well with a spoon.

Seal the jar tightly and shake really well until you can feel the mix thicken in roughly 6-8 minutes. This timing all depends on how hard you are shaking so it might take more or less time.

When the ice cream doesn't sound as liquid and it has thickened to soft peaks you are done. (See video above!)

Now, you have a thick and creamy blank canvas to turn into any flavor of Ice cream you want. Below are just some of the most popular flavors.

Vanilla Ice Cream Into your ice cream base stir in the vanilla extract and vanilla paste if using. Scoop into a freezable container and freeze for a minimum of 6 hours.

Strawberry Ice CreamMix together the pureed strawberries and sugar. Allow to stand for 5 minutes. Into your ice cream base stir in the puree. Scoop into a freezable container and freeze for a minimum of 6 hours.

Chocolate Ice CreamInto your ice cream base swiftly stir in the cooled, melted chocolate. Do this step quickly as the chocolate will start to set on the ice-cream base. Scoop into a freezable container and freeze for a minimum of 6 hours.

Freezing and Storing your Ice Cream In a disposable ice cream container or a plastic freezable container, freeze your ice-cream for a minimum of 6 hours before enjoying. Store in the freezer for up to 8 weeks.