Why Make This Recipe
If you’re craving a delicious, creamy ice cream but don’t want to fuss with ice cream machines, this No-Churn, 4-Ingredient Creamy Ice Cream is perfect for you. It’s simple, quick, and you only need a few basic ingredients. Plus, it’s customizable – you can add your favorite toppings or mix-ins. This recipe is foolproof, making it a great choice for beginners and ice cream lovers alike!
How to Make No-Churn, 4-Ingredient Creamy Ice Cream
Ingredients
- 2 cups (480 ml) Heavy Cream or Double Cream, very cold
- 1 can (14 oz or 396 g) Sweetened Condensed Milk
- 2 teaspoons Pure Vanilla Extract
- 1/4 teaspoon Fine Sea Salt
Directions
- Chill Your Tools: For the best results, place a large mixing bowl and the beaters of your hand mixer or the whisk attachment of your stand mixer in the freezer for 15-20 minutes before you begin. A cold bowl helps the cream whip faster and higher.
- Whip the Foundation: Pour the cold heavy cream into the chilled bowl. Using the mixer, whip on medium-high speed until stiff peaks form. This means when you lift the whisk, the peak of cream stands straight up and does not droop. Be careful not to over-whip, or you’ll start making butter.
- Create the Flavor Base: In a separate, medium-sized bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until well combined and smooth.
- The Gentle Marriage (Folding): This is the most crucial step. Add about one-third of the whipped cream to the condensed milk mixture. Gently fold it in with a spatula to lighten the base. Now, pour this lighter mixture back into the bowl with the remaining whipped cream. Using a cutting and folding motion with your spatula, gently combine the two. The goal is to maintain as much air as possible. Do not stir or whisk vigorously, as this will deflate the cream.
- The Final Formation: Once the mixture is uniform and no white streaks remain, pour it into a 9×5 inch loaf pan or a similar airtight container. Smooth the top with your spatula.
- The Deep Freeze: Cover the container tightly with plastic wrap or a lid. Place it in the freezer for at least 6 hours or preferably overnight. This allows the ice cream to fully set and develop its perfect, creamy texture.
