Dessert

Homemade Ice Cream Recipe

Creamy, dreamy soft serve you can make in minutes with simple ingredients and your blender.

There is nothing quite like the silky, cold sweetness of real homemade ice cream swirled with your favorite mix ins and served up in a chilled bowl on a lazy afternoon.

I love making this on a weekend when the kitchen is already warm from dinner, or when guests are coming over and you want a show stopping dessert that feels indulgent but is actually very simple.

This recipe quickly became my go to because it is so easy to whip up last minute and everyone swears it tastes just like the soft serve trucks from childhood.

Recipe at a Glance

⏱Prep Time10 mins

🔥Cook Time0 mins

🕐Total Time15 mins

🍰Servings4 to 6 scoops

🇺🇸CuisineAmerican

🔢Calories~210 per scoop

Ingredients

Base

2 cups heavy cream, cold

1 can sweetened condensed milk, about 14 ounces

2 teaspoons pure vanilla extract

Pinch of fine salt

Mix ins

1 cup chocolate chips

1/2 cup chopped nuts or swirling sauce

Optional mix ins such as cookie crumbles or fruit

Optional add ins for flavor

1 teaspoon cocoa powder for chocolate flavor

1 teaspoon espresso powder for depth

A squeeze of lemon juice for a bright edge

Substitutions & Variations

★For a lighter version you can use whipping cream instead of heavy cream and enjoy a softer texture.

★Swap sweetened condensed milk with an equal amount of mascarpone mixed with sugar for a tangy richness.

★Use dairy free cream and a plant based condensed milk style product for a lactose free version.

★Replace vanilla with almond or peppermint extract for a different flavor twist.

Step-by-Step Instructions

1

Chill your bowl and add the base

Place a medium mixing bowl in the freezer for about 10 minutes to help the mixture chill faster. In the chilled bowl, combine the cold heavy cream, sweetened condensed milk, vanilla extract, and a pinch of fine salt.

2

Whip until soft peaks form

Using a hand mixer or stand mixer on medium high speed, beat the mixture just until it reaches soft peaks, about 2 to 4 minutes. Avoid over whipping, or the texture can become grainy.

3

Fold in mix ins gently

Turn the speed down to low and carefully fold in your chocolate chips, nuts, or any other mix ins you love. Stir just until everything is evenly distributed.

4

Add optional flavor boosters

If you are using cocoa powder, espresso powder, or lemon juice, sprinkle them in now and give one more gentle fold to incorporate.

5

Taste and adjust sweetness

Give the batter a small taste and add a tiny pinch more salt or a drizzle of vanilla if you want to bring the flavors forward.

6

Freeze until firm but scoopable

Transfer the mixture to a freezer safe container and freeze for 3 to 4 hours, or until it is firm around the edges yet still soft enough to scoop easily.

7

Soften slightly before serving

Let the ice cream sit at room temperature for about 5 to 10 minutes so it becomes spoon soft and easy to scoop.

8

Scoop and enjoy

Scoop generous portions into bowls or cones, top with extra chocolate chips or a drizzle of sauce, and enjoy right away.

Pro Baker Tips

✓For extra creamy results, use high fat milk or add a splash of milk during the last minute of mixing.

✓Avoid letting the ice cream freeze rock hard, as this makes scooping difficult and the texture icy.

✓Keep your freezer container covered to prevent ice crystals from forming on the surface.

Storage & Serving Notes

◆Store in an airtight container in the freezer for up to 2 weeks for the best texture.

◆To refresh after freezing, let it soften for a few minutes and stir with a fork before scooping again.

Serving Suggestions

Serve this dreamy soft serve in a chilled bowl or cone for an instantly happy ending to the day.

›Top with warm chocolate sauce and a sprinkle of sea salt

›Pair with fresh berries for a colorful contrast

›Sandwich between cookies for an easy ice cream sandwich

Frequently Asked Questions

Why is my ice cream icy instead of smooth?

This usually happens when it is frozen too solid or the mixture has too much air. Let it soften slightly before serving and avoid over churning the cream.

Can I make this without an ice cream maker?

Absolutely, this recipe is designed for a blender or hand mixer, so no machine is required.

How do I store leftovers?

Keep it in a covered container in the freezer and let it soften a bit before scooping for the best texture.

Can I use low fat milk instead of heavy cream?

You can, but the texture will be lighter and less velvety. For best results, stick with heavy cream.

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Go Make It!

Now that you have this simple, no churn recipe in your back pocket, you can treat yourself and the people you love to fresh, creamy ice cream any day of the week.