– **Heavy cream (2 cups)**: This is the base of your ice cream, providing the creamy texture and richness.
– **Sweetened condensed milk (1 can, approx. 14 oz)**: Acts as a natural sweetener and emulsifier, creating the smooth, sweet consistency typical of ice cream.
– **Vanilla extract (1-2 teaspoons)**: Adds flavor and depth to your ice cream. You can adjust this depending on your preference for vanilla flavor.
Optional Additions:
– **Chocolate chips, crushed cookies, or fruit**: Fold in small amounts (1/2 to 1 cup) for added texture and flavor.
– **Nut butters** (peanut butter, almond butter): Stir in 1-2 tablespoons for a rich, nutty taste.
– **Spices like cinnamon, nutmeg, or cocoa powder**: Add 1 teaspoon for a warm flavor twist.
– **Coffee or espresso powder**: A teaspoon of instant coffee or espresso powder can give your ice cream a rich, caffeinated kick.
Tips for Success:
1. **Chill your mixing bowl and beaters**: Before whipping the cream, chill your mixing bowl and beaters in the fridge for about 10 minutes. This helps the cream whip up faster and more easily.
2. **Don’t overmix**: When whipping the cream, stop once stiff peaks form. Overwhipping can turn the cream into butter.
3. **Freezing time**: For the creamiest texture, freeze the ice cream for at least 4-6 hours, ideally overnight.
4. **Texture**: If the ice cream is too hard when you take it out of the freezer, let it sit at room temperature for 5-10 minutes to soften.
Instructions:
1. **Whip the cream**: In a large bowl, whip the heavy cream until stiff peaks form (you can use a hand mixer or stand mixer for this).
2. **Add the condensed milk and vanilla**: Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream until fully combined. Be careful not to deflate the whipped cream.
3. **Freeze**: Pour the mixture into a freezer-safe container and smooth the top with a spatula. Cover tightly with plastic wrap or a lid.
4. **Freeze for at least 4-6 hours**: Let the ice cream freeze until firm. For best results, leave it in the freezer overnight.
5. **Serve and enjoy**: Scoop and serve your creamy, homemade ice cream. Add any optional toppings or mix-ins as desired.
Description:
This homemade three-ingredient ice cream offers a velvety smooth texture with the perfect balance of sweetness.
The heavy cream provides richness, while the sweetened condensed milk adds an extra layer of sweetness and smoothness, creating a luxurious dessert without the need for a machine or complex steps. With a subtle hint of vanilla, it serves as the perfect base for endless flavor variations.
Nutritional Information (per serving, based on 8 servings):
– **Calories**: 250-300 (depends on optional mix-ins)
– **Fat**: 20g
– **Carbohydrates**: 24g
– **Sugar**: 22g
– **Protein**: 2g
– **Cholesterol**: 60mg
– **Sodium**: 40mg
*Note: Nutritional values may vary depending on the specific ingredients and optional additions used.*
Conclusion:
Making ice cream at home doesn’t have to be a complicated process. With just three ingredients, you can create a rich, creamy treat that rivals store-bought versions, all while avoiding preservatives and artificial additives.
This simple recipe is versatile, allowing you to experiment with different flavors and mix-ins to suit your preferences. Plus, it’s a great way to bond with family and friends while making a dessert everyone will love.
Recommendation:
If you’re looking for a quick and easy way to make homemade ice cream without the hassle, this three-ingredient recipe is your go-to. The possibilities are endless with optional flavorings, and it’s an ideal base for anyone new to homemade desserts or seeking a healthier, customizable indulgence.
Embrace the joy of making ice cream from scratch and enjoy a delicious, health-conscious treat that’s sure to become a family favorite.
