Easy Ice Cream

Easy 2-Ingredient (Plus Mix-Ins) Ice Cream

Base (No-Churn)

• 2 cups (480 ml) heavy cream (cold)

• 1 can (14 oz / 397 g) sweetened condensed milk

• 1 tsp vanilla extract (optional but recommended)

Method

1. Whip cream in a large bowl until stiff peaks form (like whipped cream).

2. In another bowl, mix sweetened condensed milk + vanilla.

3. Fold the whipped cream into the condensed milk gently, until no white streaks remain.

4. Pour into a loaf pan or container.

5. Freeze 6+ hours or overnight.

That’s it — no ice cream maker needed.

🍫 Chocolate Version

Add 1/4 cup cocoa powder to the condensed milk, or fold in 1/2 cup melted & cooled chocolate after whipping.

🍪 Cookies & Cream

Crush 10 Oreos (or chocolate sandwich cookies) and fold in at the end.

🍓 Strawberry

Fold in 1/2 cup mashed strawberries + few drops pink food coloring (optional).

🍨 For a “Cheesecake & Ganache” Ice Cream

Make the vanilla no-churn base above, then:

1. Cheesecake swirl: Mix 4 oz softened cream cheese + 1/4 cup sweetened condensed milk + 1 tsp vanilla. Dollop into ice cream before freezing and swirl with a knife.

2. Ganache ripple: Make quick ganache (1/4 cup hot cream + 1/2 cup chocolate chips). Cool slightly, drizzle into ice cream, swirl.

3. Freeze as usual.

Result: chocolate cheesecake ice cream with chocolate ribbons — super easy.