This easy homemade ice cream is only 2 ingredients and doesn’t require an ice cream maker or making a custard base. The ice cream comes out super creamy. You can use this ice cream recipe to create many other flavors.
a container of ice with some being scooped.

Summer is here and this is my favorite ice cream recipe to make. I love making it just as is or adding other ingredients to create more flavors.

Ingredients

  • Heavy Cream
  • Sweetened Condensed Milk

These are the only ingredients you need to make this ice cream. But of course, you can add more to make more flavors.

How to Make No-Churn Ice Cream

  • The heavy cream is first whipped to stiff peaks. It’s then folded in with the condensed milk.
  • Then you put it into the freezer until it’s frozen solid (I usually do this overnight). And then it’s ready to serve!

an ice cream cone with a scoop on top.

Flavor Ideas

  • Add vanilla to make vanilla ice cream. (Make sure to mix the vanilla in with the condensed milk first.)
  • Add cocoa powder to make chocolate ice cream.  (Mix the cocoa powder in with the condensed milk first.)
  • Mix in add-ins like fresh chopped fruit, chopped nuts, chocolate chips, or crumbled cookies. (Stir them in gently after you’ve made the ice cream.)

overhead shot of a container of no churn ice cream.

More No-Churn Ice Cream Recipes

Here are some of the ice cream flavors I’ve created using this no-churn base:

Looking for more ideas? I rounded up all of my no-churn ice cream recipes here.

5 from 11 votes

2 Ingredient No-Churn Ice Cream

This easy homemade ice cream is just 2 ingredients and doesn't require an ice cream maker or a custard base. It comes out so creamy!
Servings: 12
Prep Time: 15 minutes
Total Time: 15 minutes
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Ingredients

  • 2 cups (16 oz) heavy cream
  • 1 (14 oz) can sweetened condensed milk, full fat

Instructions
 

  • Add heavy cream to a mixing bowl and beat on high speed until stiff peaks form.
  • In a separate large bowl, add condensed milk. Using a spatula, gently fold in 1/3 of the whipped cream until uniform and no condensed milk streaks remain. Fold in the next 1/3 and then the final 1/3. Make sure you are folding and not mixing too hard. You don't want to lose the volume created by the whipped cream. Your end result should look very fluffy, like whipped cream but without the stiff peaks.
  • Pour ice cream into a 9 x 5 loaf pan. Freeze overnight or for several hours until solid.

Notes

  • If you buy a 14 oz can of condensed milk and 1 pint of heavy cream, you don't need to measure them out. Just use the full amounts.
  • I don't have any substitutions for this recipe.
  • This makes approximately 6 cups of ice cream. The nutrition estimate is for 1/12 of the recipe (or approximately 1/2 cup).
Serving: 1serving, Calories: 242kcal, Carbohydrates: 21g, Protein: 5g, Fat: 16g, Saturated Fat: 11g, Sodium: 43mg, Sugar: 20g, NET CARBS: 21
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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