Description
Homemade soft serve ice cream (no-churn) is creamy, dreamy, and made with just 3 simple ingredients—no machine needed! Light, sweet, and endlessly customizable, it’s the perfect treat to whip up in minutes and freeze for any occasion. Swirl it into cones or scoop it into bowls—either way, you’re about to fall in love with your new go-to summer dessert.
Ingredients
-
2 cups cold heavy whipping cream
-
9 oz (about ¾ of a standard 14 oz can) sweetened condensed milk
-
2 teaspoons pure vanilla extract
Optional Add-Ins (Mix & Match!)
-
¼ cup unsweetened cocoa powder (for chocolate version)
-
Mini chocolate chips
-
Crushed cookies or graham crackers
-
Swirls of fruit puree (strawberry, mango, etc.)
-
Candy pieces or sprinkles
Instructions
-
Whip the Cream
In a large mixing bowl, beat the cold heavy whipping cream with a hand or stand mixer on high until stiff peaks form (about 3–4 minutes). You want it fluffy and firm but not grainy. -
Mix the Base
In a separate medium bowl, stir together the sweetened condensed milk and vanilla extract until smooth. If you’re adding cocoa powder or flavor extracts, mix them in now. -
Fold it Together
Gently fold the whipped cream into the condensed milk mixture using a spatula. Take your time and use slow, sweeping motions to keep all that lovely air in. -
Freeze
Transfer the mixture into a loaf pan or freezer-safe container. Smooth the top, cover with plastic wrap or a lid, and freeze for at least 6 hours, or overnight for best texture.
-
Serve Soft-Style
Let sit at room temperature for 5–10 minutes before scooping. For a true soft-serve look, scoop into a piping bag with a star tip and swirl into cones or cups.
Notes
-
Chill Your Tools: For best results, pop your mixing bowl and beaters in the fridge or freezer for 10 minutes before whipping the cream.
-
Dairy-Free Option: Use coconut cream and a plant-based sweetened condensed milk to make it vegan-friendly.
-
Flavor Variations: Try almond, peppermint, or coconut extract in place of vanilla. Stir in cookie crumbs, fruit ripples, or chopped nuts for extra flair.
-
Serving Tip: For smoother scooping, let the ice cream sit at room temp for a few minutes or microwave it for 5–10 seconds before serving.
-
Storage: Keeps well in the freezer for up to 2 weeks in an airtight container—but it probably won’t last that long!