2 cups heavy cream, chilled
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Optional: Flavorings or mix-ins of your choice (e.g., chocolate chips, fruit, nuts)
Place your mixing bowl and beaters or whisk attachments in the refrigerator for about 15-20 minutes before starting. Cold equipment helps whip the cream faster.
In the chilled bowl, whip the heavy cream until stiff peaks form. This means the cream is thickened and holds its shape.
Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream.
If you want to add flavorings or mix-ins, like chocolate chips or fruit, fold them into the ice cream mixture at this stage.
Spoon the ice cream mixture into a lidded container. A loaf pan or a similar container works well. Cover the container and place it in the freezer. Chill for 6 hrs.
Once the ice cream is completely frozen, scoop it into bowls or cones and enjoy your homemade no-churn ice cream!