This Two-Ingredient No Churn Ice Cream recipe is so simple to make. You can customize it with any flavors or toppings you’d like for a unique and delicious warm weather treat.
Hot summer days always make me crave homemade ice cream. I want something that will keep my body cool and my tummy happy. However, if you’ve ever made ice cream at home, you’re aware that it’s not a quick task. Eggs must be tempered and cooked, the custard needs to be chilled and churned, etc.
That’s why today, I’m showing you how to make Two-Ingredient No Churn Ice Cream in two different flavors.
After seeing a few other bloggers and home cooks make homemade ice cream using only heavy whipping cream and sweetened condensed milk (I said it was easy, not healthy.), I figured it was time to try this simple recipe for myself.
For my Two-Ingredient No Churn Ice Cream, I chose two of my favorite flavors: birthday cake and cookies & cream.
How to Make No Churn Ice Cream:
The two things you will need are heavy whipping cream and sweetened condensed milk. That’s it.
Making the ice cream is super simple. First, using an electric mixer, beat the heavy whipping cream until you achieve stiff peaks. Then, add the sweetened condensed milk, and beat it again until stiff peaks form and the mixture is thick.
Once your base is ready, you can mix in whatever flavors you like. Add a swirl of chocolate, mix in peanut butter, toss in some chopped candy, fold in fresh berries, etc. – the options are only limited by your creativity.
To give you an example, I thought I’d whip up two of my personal favorites: Cookies & Cream and Birthday Cake.
With minimal effort on my part and a bit of time in the freezer, the ice cream was ready. I was truly impressed with the results. Given that I used a piece of store-bought cake and Oreos and only two other ingredients, I was beyond pleased with the deliciously smooth and creamy results.
Besides being so easy to make, the best part about this recipe is that you can put in whatever “toppings” you like to create the ice cream of your dreams.
As I mentioned, I used a piece of cake I purchased at the supermarket, but any leftover cake will do. You’ll need about 1 cup of cake. Just crumble it (frosting included) into 2 cups of the ice cream base. I also added some sprinkles for extra color. Gently fold the cake into the ice cream, place it into a reusable container, and pop that in the freezer for at least six hours or overnight.
As you can imagine from these two ideas, you can recreate all of your favorite ice cream flavors or make a new taste sensation. I guarantee you’ll enjoy the process.
Consider yourself fully equipped to beat the heat any day you wish. Enjoy!
Have you ever tried this method of ice cream making? What is your favorite flavor combination?
Two-Ingredient No Churn Ice Cream Recipe:
Homemade No-Churn Ice Cream
This Two-Ingredient No Churn Ice Cream recipe is so simple to make. You can customize it with any flavors or toppings you’d like for a unique and delicious warm weather treat.
Using medium speed, beat the heavy whipping cream in a stand mixer with the whisk attachment until the cream forms stiff peaks. (This can also be done with a hand mixer.)
Turn down the speed and pour in the sweetened condensed milk. Slowly increase the speed to medium and whip until the mixture is thick and stiff peaks again form.
At this point, add in any desired flavorings, sauces, or toppings. Gently fold in the ingredients.
(Cookies & Cream – 2 cups ice cream based + 2/3 cup chopped Oreo cookies)
(Birthday Cake – 2 cups ice cream base + 1 cup crumbled birthday cake.)
Place the ice cream in a resealable container and freeze for at least 6 hours or overnight.
In its most basic form, ice cream is a mixture of cream and/or milk, sugar and sometimes eggs that is frozen while being churned to create a frozen product. In commercial ice-cream making, stabilizers, such as plant gums, are usually added and the mixture is pasteurized and hom*ogenized.
The other job it does is absorb some of the liquids in the mix and boosts the ratio of non-fat solids in the ice cream due to it's high proportion of milk solids. This prevents the risk of large ice crystals forming and making sure the end result is silky smooth and buttery.
Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.
In a small plastic bag, add ½ cup heavy cream, ½ cup milk, 2 tablespoons fine sugar and ½ teaspoon vanilla extract. In another larger bag, add 2 to 3 cups ice and ¼ cup salt, then place the smaller bag inside and seal it. Shake the big bag for about 6 to 8 minutes, and presto! Instant ice cream.
About this method: With this method, you're basically building a temporary ice cream machine. Ice and salt go into your biggest bowl, while an ice cream base goes into another bowl. You set the ice cream bowl into the ice and mix it with a hand mixer as it freezes.
The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.
If you have ever made ice cream, you already know what goes into it, ingredients such as milk, cream, and sugar. But there is one main ingredient that you may not have thought about, probably because you can't see it—air.
Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.
Eggs leverage the fat already present in the ice cream base (the butterfat in cream and milk) and make it work even further for a creamier texture. But wait, there's more! Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth.
Homemade ice cream usually contains much less air than the stuff you buy in the store. Air keeps ice cream soft. So the less there is, the harder your ice cream. It can also be caused by low fat or sugar content.
Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.
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