2 ingredient ice cream

No-churn 2 ingredient ice cream

Written by on in Ice cream

Learn how to make a simple and delicious 2 ingredient ice cream in under 10 minutes! No ice cream machine needed.

This recipe must be one of the simplest I’ve ever made but also one of the most popular! All it took was 2 ingredients and 10 minutes preparation…

Whipped cream + condensed milk = creamy and yummy ice cream

Whereas traditional ice cream is generally made up of egg yolks, milk, cream and sugar, this 2 ingredient ice cream only requires whipped cream and condensed milk. It also doesn’t require an ice cream maker (hurray!) which usually cuts out most ice cream recipes for me. You just need to prepare it at least 6 hours in advance so that it can freeze.

How to turn this simple 2 ingredient ice cream into many different flavour variations

You can customise this ice cream to include your favourite flavours. In order to do so, you can:

Infuse the cream before whipping it

Just place the liquid cream in a small saucepan, add the flavour you would like to infuse into the ice cream (e.g., cinnamon sticks, vanilla pods, coffee beans, etc.) and then bring to a boil. Remove from the heat immediately. Let it cool, then place in the fridge to chill. Just before whisking the cream, strain the solids.

Add in toppings/flavours to the base

After you’ve mixed the 2 ingredients together and before you place the ice cream in the freezer, gently fold in toppings such as crushed cookies, salted caramel sauce, cooked fruits, candy or chocolate bars, ground nuts, fresh fruits… Just let your imagination run wild!

 Source: C’est maman qui cuisine blog

No-churn 2 ingredient ice cream

Learn how to make a simple and delicious 2 ingredient ice cream in under 10 minutes! No ice cream machine needed.

For the ice cream:

  • 40 cl (1 1/2 cups) liquid cream
  • 300 g (1/2 can) sweetened condensed milk

For the toppings/mix-in:

  • 8-10 speculoos/biscoff cookies
  • Salted caramel

  1. Place the the cream, the condensed milk and the whisking bowl from the fridge 30 min before you want to whisk the cream. It’s easier to whisk the cream into stiff peaks if you chill both the cream and the equipment you will use to whisk it before hand. 

  2. Remove the cream, condensed milk and whisking bowl from the fridge. Pour the cream into the bowl and whisk until firm. Gently fold in the sweetened condensed milk using a spatula. Mix until combined.

  3. Crush some gingersnap cookies using a freezer bag and a rolling pin, then gently add them to the mix. Pour into ice cream bowls or a sealed freezer container. Cover and freeze for at least 6 hours.
  4. Remove from the freezer 10-15 minutes before serving, then top with gingersnap cookies and salted caramel sauce.

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