🍨 No-Churn Homemade Ice Cream (Vanilla & Strawberry)
📝 Description
This is a rich, fluffy ice cream made by folding whipped cream into sweetened condensed milk. It freezes into a soft, scoopable texture without needing any special equipment. The pink version is typically strawberry, while the white/yellow is classic vanilla.
🧾 Ingredients (Base Recipe)
- 2 cups heavy whipping cream (cold)
- 1 can (14 oz / 400g) sweetened condensed milk
- 1 tsp vanilla extract
🍓 For Strawberry Flavor:
- ½ cup strawberry puree (blended fresh or frozen strawberries)
👩🍳 Instructions
1. Whip the cream
Beat the heavy cream until stiff peaks form (light and fluffy).
2. Mix the base
In another bowl, combine sweetened condensed milk + vanilla extract.
3. Fold together
Gently fold the whipped cream into the condensed milk mixture until smooth.
4. Flavor it
- Leave as-is for vanilla
- Fold in strawberry puree for the pink version
5. Freeze
Pour into a container, smooth the top, and freeze for 6–8 hours (or overnight).
6. Serve
Let sit 5 minutes at room temp before scooping for best texture.
❓ Q&A
Q: Why is it so creamy without a machine?
A: The whipped cream adds air, and condensed milk prevents ice crystals from forming.
Q: Can I reduce the sweetness?
A: Not much—condensed milk is key for texture. You can balance with less sweet add-ins (like unsweetened fruit).
Q: Can I use other flavors?
A: Yes! Try chocolate, mango, coffee, cookies, or peanut butter.
Q: How long does it last?
A: About 2 weeks in the freezer (best texture within the first week).
Q: Can I make it dairy-free?
A: It’s tricky, but you can try coconut cream + sweetened condensed coconut milk.
Q: Why is my ice cream icy?
A: Usually from under-whipped cream or too much liquid added (like watery fruit puree).