INSTRUCTIONS:
- Whip the cream:
- In a large mixing bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form (about 3–4 minutes).
- Mix in the condensed milk and vanilla:
- In a separate bowl, mix the sweetened condensed milk with the vanilla extract.
- Gently fold the whipped cream into the condensed milk mixture using a spatula. Do not overmix — keep it light and fluffy.
- Freeze:
- Pour the mixture into a loaf pan or freezer-safe container.
- Smooth the top, cover with plastic wrap or a lid, and freeze for at least 6 hours or until solid.
Optional Mix-Ins & Flavors:
Add these before freezing:
- Chocolate Chips or Chunks
- Crushed Cookies (Oreos, Biscoff)
- Swirls – caramel, fudge, peanut butter
- Fresh or Frozen Fruit – berries, mango, banana
- Extracts or Spices – mint, almond, cinnamon
Tips:
- Use full-fat ingredients for the creamiest texture.
- Want chocolate ice cream? Add ½ cup unsweetened cocoa powder to the condensed milk before folding in the whipped cream.
- Let the ice cream sit at room temp for 5–10 minutes before scooping for best texture.
Want a flavor variation or dietary alternative (dairy-free, keto, etc.)? Let me know!
