This recipe must be one of the simplest I’ve ever made but also one of the most popular! All it took was two 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 two 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
- 40 cl (1½ cups) liquid cream
- 300 g (1/2 can) sweetened condensed milk
- 8-10 speculoos/gingersnap cookies
- Salted caramel
- Optional: 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. I would therefore recommend you place the bowl, the whisk, the cream and the condensed milk in the fridge for 30 minutes before you want to whisk the cream. You can also prepare the ice cream without refrigerating the ingredients, but it's easier to whisk the cream into stiff peaks if you do.
- Remove the cream and the whisking bowl from the fridge (if you followed optional step 1). Pour the cream into the cold bowl and whisk until firm. Gently fold in the sweetened condensed milk using a spatula. Mix until combined.
- 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.
- Remove from the freezer 10-15 minutes before serving, then top with gingersnap cookies and salted caramel sauce.