Easy 4-Ingredient Ice Cream: Very Creamy & High Yield
The magic of this recipe lies in its simplicity and the “melt-in-your-mouth” texture achieved through a high-fat base. Unlike traditional custard-based ice creams that require tempering eggs on a stove, this method is quick, fail-proof, and results in a velvety consistency that rivals any premium brand.
Why You’ll Love This Recipe
- Maximum Yield: This recipe is designed to expand, providing enough for the whole family or for stocking your freezer.
- No Machine Required: All you need is a standard mixer or blender to incorporate air and create that signature creaminess.
- Endless Variations: Once you master the four-ingredient base, you can add fruits, chocolates, or nuts to customize your treats.
Ingredients
To create this creamy masterpiece, gather the following essentials:
| Item | Quantity | Role |
| Heavy Whipping Cream | 2 cups | Provides the rich, high-fat base for creaminess. |
| Sweetened Condensed Milk | 14 oz (1 can) | Acts as the sweetener and prevents ice crystals. |
| Pure Vanilla Extract | 1.5 tsp | For a classic, aromatic flavor. |
| Flavor Base (Optional) | 1 cup | Such as strawberry purée, cocoa, or fruit juice. |
Instructions
1. Prep the Base
Ensure your heavy whipping cream is very cold before starting. In a large, chilled bowl, whip the cream using an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip into butter.
2. Incorporate the Sweetener
Gently fold the sweetened condensed milk and vanilla extract into the whipped cream using a spatula. If you are making a specific flavor, such as strawberry or chocolate, mix in your purée or cocoa at this stage.
3. Blend for Volume
For an even lighter, higher-yield texture, you can briefly pulse the mixture in a blender. This ensures the condensed milk is perfectly emulsified with the cream, resulting in a “very creamy” finish once frozen.
4. Freeze and Set
Pour the mixture into a freezer-safe container. To prevent ice crystals from forming on the surface, press a piece of plastic wrap directly onto the top of the cream. Freeze for at least 6 hours, though overnight is best for the perfect scoopable consistency.
Pro-Tips for Success
- Chill Your Tools: Place your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream to help it reach maximum volume faster.
- Flavor Swirls: If you want ribbons of caramel or fruit, wait until the ice cream has been in the freezer for about 2 hours, then swirl them in with a knife.
- Serving: Let the container sit on the counter for 3–5 minutes before scooping to achieve that perfect, soft texture.
