3-Ingredient Homemade Vanilla Ice Cream
3-Ingredient Homemade Vanilla Ice Cream
Ingredients
- 2 cups heavy cream, cold
- 1 can sweetened condensed milk, (14 oz / 397g)
- 1 tablespoon vanilla bean paste, or vanilla extract
Instructions
- 1
Pour the cold heavy cream into a large mixing bowl. You can use a stand mixer with a whisk attachment or a hand mixer.
⏱️ 1 min
- 2
Whip the heavy cream on high speed until stiff peaks form. The cream should be thick enough that it holds its shape and doesn't fall off a spoon or whisk when inverted.
⏱️ 5 min
- 3
In a separate medium-sized bowl, combine the sweetened condensed milk with the vanilla bean paste (or vanilla extract). Stir until well combined. The vanilla bean paste will give the ice cream a richer flavor and visible vanilla flecks.
⏱️ 2 min
- 4
Gently fold the condensed milk and vanilla mixture into the whipped cream. Be careful not to deflate the whipped cream; use a spatula to fold until just combined and no streaks remain.
⏱️ 2 min
- 5
Pour the combined ice cream mixture into a loaf pan or a freezer-safe container.
⏱️ 1 min
- 6
Cover the loaf pan tightly with plastic wrap or a lid to prevent ice crystals from forming.
⏱️ 1 min
- 7
Place the covered loaf pan in the freezer and freeze for at least 6 hours, or preferably overnight, until the ice cream is firm.
⏱️ 360 min
- 8
Once frozen, scoop and serve your homemade vanilla ice cream.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
3-Ingredient Homemade Vanilla Ice Cream
- 2 cups heavy cream, cold
- 1 can sweetened condensed milk, (14 oz / 397g)
- 1 tablespoon vanilla bean paste, or vanilla extract
Instructions
- 1
Pour the cold heavy cream into a large mixing bowl. You can use a stand mixer with a whisk attachment or a hand mixer.
⏱️ 1 min - 2
Whip the heavy cream on high speed until stiff peaks form. The cream should be thick enough that it holds its shape and doesn't fall off a spoon or whisk when inverted.
⏱️ 5 min - 3
In a separate medium-sized bowl, combine the sweetened condensed milk with the vanilla bean paste (or vanilla extract). Stir until well combined. The vanilla bean paste will give the ice cream a richer flavor and visible vanilla flecks.
⏱️ 2 min - 4
Gently fold the condensed milk and vanilla mixture into the whipped cream. Be careful not to deflate the whipped cream; use a spatula to fold until just combined and no streaks remain.
⏱️ 2 min - 5
Pour the combined ice cream mixture into a loaf pan or a freezer-safe container.
⏱️ 1 min - 6
Cover the loaf pan tightly with plastic wrap or a lid to prevent ice crystals from forming.
⏱️ 1 min - 7
Place the covered loaf pan in the freezer and freeze for at least 6 hours, or preferably overnight, until the ice cream is firm.
⏱️ 360 min - 8
Once frozen, scoop and serve your homemade vanilla ice cream.
⏱️ 1 min