Homemade Creamy Ice Cream

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Easy 4-Ingredient Homemade Creamy Ice Cream

 Description

This is a super creamy, no-cook, no-churn ice cream made with just 4 basic ingredients. It’s smooth, rich, and perfect for making multiple flavors from one base. Ideal for beginners, families, and anyone who wants homemade ice cream without special equipment.

 Ingredients (Base Recipe)

  • 2 cups cold heavy whipping cream

  • 1 can (14 oz / 395 g) sweetened condensed milk

  • 1 cup cold evaporated milk

  • 1–2 teaspoons vanilla essence

Optional Flavor Add-Ins (choose one)

  • Strawberry syrup or puree

  • Chocolate syrup or cocoa powder

  • Mango, banana, or pineapple puree

  • Crushed cookies or chocolate chips

 Instructions

  1. Whip the cream
    In a large bowl, beat the cold whipping cream until soft peaks form.

  2. Add condensed milk
    Gently fold in the condensed milk using a spatula.

  3. Add evaporated milk & vanilla
    Mix slowly until fully combined and smooth.

  4. Flavor it
    Divide into containers and add flavors if desired. Swirl lightly.

  5. Freeze
    Cover tightly and freeze for 6–8 hours or overnight.

  6. Serve
    Let sit at room temperature for 3–5 minutes before scooping.

 Notes

  • Make sure all dairy ingredients are very cold for best texture.

  • Do not over-whip the cream or it may turn grainy.

  • You can split the base into different flavors in separate containers.

 Tips for Best Results

  • Use full-fat dairy for maximum creaminess.

  • Cover ice cream with plastic wrap touching the surface to prevent ice crystals.

  • Add mix-ins (cookies, nuts) after freezing for 2 hours for better texture.

 Servings & Yield

  • Servings: 8–10 scoops

  • Yield: About 1.5–2 liters of ice cream

 Nutritional Info (Approx. per serving)

  • Calories: ~250–280 kcal

  • Fat: ~18 g

  • Carbohydrates: ~22 g

  • Protein: ~4 g

(Values vary depending on flavor and portion size)

 Benefits

  • No ice cream machine needed

  • Budget-friendly

  • Customizable flavors

  • Great for parties and family desserts

  • Smooth and creamy texture

 Q & A

Q: Can I use milk instead of evaporated milk?
A: Yes, but evaporated milk gives a creamier result.

Q: How long does it last in the freezer?
A: Up to 2 weeks when properly covered.

Q: Can I reduce sweetness?
A: Yes, slightly reduce condensed milk, but texture may change.

Q: Can kids help make this?
A: Absolutely! It’s safe and simple with supervision.

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