2 Ingredient Whipped Milk Ice Cream Food

HOMEMADE ICE CREAM WITH ONLY 2 INGREDIENTS (NO MACHINE)

Steps:

• Place sweetened condensed milk in the fridge to keep cold.
• Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
• Turn off the machine and pour the cold condensed milk into the whipped cream.
• Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).

2-INGREDIENT WHIPPED MILK ICE CREAM

Steps:

• Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly chilled.
• Pour into a large mixing bowl. Whip until fluffy, about 40 seconds.
• Add the powdered sugar, slowly pouring into the bowl and whip until combined. (You can add your vanilla extract or cocoa powder at this point and whip until combined).
• Place the bowl in the freezer for an hour.
• Pull out from the freezer, whip for 1 minute and back to the freezer. Repeat about 4 times.
• Place in a container with a lid. Store in the freezer.

NO-CHURN CHOCOLATE ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

2-INGREDIENT ICE CREAM

Steps:

• Beat heavy cream in a bowl using an electric mixer until soft peaks form; add sweetened condensed milk and beat until thick and well combined.
• Transfer mixture to a shallow container and cover with plastic wrap; freeze until solid, about 6 hours.

NO-CHURN VANILLA ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

NO-CHURN ICE CREAM

Steps:

• Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.