Two-Ingredient No-Churn Ice Cream
The easiest homemade ice cream base.
A no-churn ice cream from just two ingredients: whipped cream and sweetened condensed milk that freeze into a smooth, creamy texture. The neutral base takes on any flavor you choose, from fruit to chocolate to caramelized biscuit. An easy homemade dessert with a shop-quality result.
How to Prepare
Whip the cream until it holds firm peaks.
Gently fold in the condensed milk until smooth and fully combined.
Divide the mixture and fold in your chosen flavourings.
Transfer to a container and freeze for at least 6 hours, or until set.
Scoop and serve.
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Make sure the cream is well chilled before whipping so it holds air and freezes light and creamy.
Ingredient Swaps
Reduce the condensed milk slightly for a less sweet result.
Add fruit puree, cocoa, or biscuit spread depending on the flavor you want.
A plant-based whipping cream works as an alternative.
Common Questions
Why whip the cream to firm peaks?
The trapped air gives the ice cream its smooth texture with no churning.
Why does the ice cream get icy?
Make sure the cream is well whipped and cover the container to prevent crystals.
How long does it freeze?
At least six hours, ideally overnight.
How do I add flavors?
Fold them in gently at the end to keep the mixture light.
How do I make scooping easier?
Take it out of the freezer a few minutes before serving to soften slightly.
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