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Making your own homemade ice cream is way easier than you may think! Did you know you can make ice cream at home with no special machine and only 2 ingredients? Come see how you can make homemade ice cream in 3 simple steps with this easy ice cream recipe.

Homemade Ice Cream Recipe — How To Make Ice Cream

Can you make homemade ice cream without a machine?

Have you ever wondered how to make ice cream without a machine? The answer is yes!! This easy ice cream recipe shows you how to make homemade ice cream with only 2 ingredients and no special machine required!

This ice cream is so incredibly smooth and creamy you would never, ever know it’s not churned in a machine. If you love ice cream, you have to try this easy homemade ice cream recipe!

Homemade Ice Cream Recipe — How To Make Ice Cream

Homemade Ice Cream Ingredients

For this easy ice cream recipe, all you need are 2 simple ingredients: heavy cream and sweetened condensed milk.

Homemade Ice Cream Recipe — How To Make Ice Cream

How To Make Ice Cream (Step by Step)

Step one: Whip the heavy cream to stiff peaks…

Homemade Ice Cream Recipe — How To Make Ice Cream

Step two: Stir in any flavor extracts (like vanilla) and toppings (like crushed Oreos) you want to the sweetened condensed milk…

Homemade Ice Cream Recipe — How To Make Ice Cream

Step 3: Fold the whipped cream into the sweetened condensed milk.

Homemade Ice Cream Recipe — How To Make Ice Cream

That’s it!

There’s only three simple steps to this easy homemade ice cream recipe!! Freeze and enjoy your homemade ice cream creation!!

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Homemade Ice Cream Recipe

Homemade Ice Cream Recipe

  • Prep Time: 10
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 2 quarts 1x
  • Category: Ice Cream
  • Cuisine: Dessert

Description

This easy homemade ice cream recipe shows you how to make ice cream with only 2 simple ingredients and no machine needed!

Scale

Ingredients

  • 2 cups heavy cream
  •  1 (14 oz.) Sweetened Condensed Milk
  •  Extra toppings and flavor extracts as desired

Instructions

  1. Using mixer on high speed, whip heavy cream to stiff peaks in large bowl. In a separate bowl, stir together sweetened condensed milk and any extra toppings or flavor extracts as desired, such as chocolate chips or vanilla extract. Fold in whipped cream.
  2. Pour into a 2-quart container and cover. Freeze at least 6 hours or until firm. Store in freezer.

Keywords: homemade ice cream, how to make ice cream, ice cream recipe, homemade ice cream recipe, how to make homemade ice cream

 

What Homemade Ice Cream Flavor would you create?

With this easy ice cream recipe, your homemade ice cream options are endless!! Here are a few fun ideas for homemade ice cream to try:

Homemade Ice Cream Recipe — How To Make Ice Cream

Homemade Ice Cream Recipe — How To Make Ice Cream

What flavors and toppings can you add to the sweetened condensed milk? How about butter, cinnamon, and vanilla for Cinnamon Bun Homemade Ice Cream?! Oh my gracious, this easy ice cream recipe totally tastes just like cinnamon buns! You have to try this one!

Cinnamon Bun Homemade Ice Cream Recipe

Ingredients

  • 2 cups heavy cream
  • 1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
  • 3 tablespoons butter, melted
  • 1/2 tsp ground cinnamon
  • 1/2 teaspoon vanilla extract

Instructions

  1. Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.
  2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Homemade Ice Cream Recipe — How To Make Ice Cream

What about Nutella & Peanut Butter homemade ice cream?? Seriously yum!

Nutella Peanut Butter Homemade Ice Cream Recipe

Ingredients

  • 2 cups heavy cream
  • 1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
  • 3 tablespoons butter, melted
  • 1/2 cup Nutella
  • 1 cup peanut butter chips

Instructions

  1. Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, and Nutella in large bowl. Stir in peanut butter chips. Fold in whipped cream.
  2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Homemade Ice Cream Recipe — How To Make Ice Cream

Homemade Ice Cream Recipe — How To Make Ice Cream

Homemade Ice Cream Recipe — How To Make Ice Cream

Do you like Krispy Kreme Doughnuts??! Oh yes I did. I added little bits of Krispy Kreme doughnuts to this homemade ice cream!

Krispy Kreme Homemade Ice Cream Recipe

Ingredients

  • 2 cups heavy cream
  • 1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
  • 1 tsp vanilla extract
  • 5 Krispy Kreme glazed doughnuts

Instructions

  1. Add vanilla to heavy cream and whip to stiff peaks in large bowl. Chop Krispy Kreme doughnuts into small pieces. (I used a food processor and it did excellent.) Stir into sweetened condensed milk. Fold in whipped cream.
  2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Homemade Ice Cream Recipe — How To Make Ice Cream

Homemade Ice Cream Recipe — How To Make Ice Cream

How about adding Smucker’s Magic Shell to this easy ice cream recipe for a really cool fudge swirl effect??!

Hazelnut Mocha Homemade Ice Cream Recipe

Ingredients

  • 2 cups heavy cream
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 tablespoons Hazelnut or French Vanilla ground coffee
  • 1/2 cup Smucker’s Milk Chocolate Ice Cream Topping
  • 1 bottle Smucker’s Magic Shell Chocolate Fudge Flavor

Instructions

  1. Combine the cream and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat to dissolve the coffee. Remove from heat and strain the mixture into the bowl of your mixer. Cool in fridge. Meanwhile, whisk together sweetened condensed milk and chocolate ice cream topping in large bowl. Set aside.When chilled, beat the cream to stiff peaks. Fold into sweetened condensed milk mixture.
  2. Pour into a 2-quart container and cover. Store in freezer. After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Stir gently once or twice. Return to freezer for another hour, then remove and gently stir, breaking up the fudge shell. Add more if desired, and repeat 2-3 times as desired.

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497 Responses
  1. Marcia

    Thank you so much for this recipe. I don’t have a mixer but I have a whisk so my arm got tired but I made it and it’s so good! I kept it simple and used vanilla extract but it’s still good and it didn’t even mix well lol. Thanks again.

  2. Jessica Niersen

    I’m so going to try this homemade ice cream. Your wonderful recipes and the gorgeous photos you make are a true inspiration for me. By the way, do you know if this ice cream has a gluten free version? I really like to try and make a gluten free version of this delicious ice cream, as one of our kids is gluten intolerant and I’m sure he would love it. Thanks a lot in advance!

  3. Jim

    Are you sure it is 14 oz of sweetened condensed milk? In another recipe it said 14 oz or 400 ml.  14 oz do not equal 400 ml. So confused. 

    1. Amanda

      Hi Jim! I’m not sure where you saw 400 ml but my recipe calls for 1 (14 oz.) can Sweetened Condensed Milk. Hope this helps! :)

    1. Amanda

      I have never made this recipe without heavy cream. Yes, you can whip heavy cream by hand, but you need a strong arm and lots of endurance! :)

  4. Michelle Knowles

    Wow!! I just put my first batch in the freezer, & already i’m in love with it. So rich & creamy smooth. Yummy, too!!

    I added chocolate milk, chunks & shavings of really good milk chocolate, 2 bananas, pineapple chunks, & strawberry jam for a kind of banana split ice cream. I also added some vanilla as well because I almost always add vanilla to stuff like this.

    I’m look in forward to trying it frozen.

  5. Denise

    I made Mexican Hot Chocolate Ice Cream! (Rich Chocolate with a hint of spice) It was amazing! I used Herseys Chocolate Syrup, mini marshmallows, and a dash of cayenne pepper. Cool and refreshing with just a hint of heat after to make you eat more to cool off again.

  6. Jeanie

    I just found this recipe and tried it. I added a syrup i made, Spicy Balsamic Blackberry (made with balsamic vinegar, fresh blackberries, little bit of soy sauce, brown sugar, infused with a seeded serrano pepper… cooked and reduced to around corn syrup thickness). VERY GOOD!!! I made it with my grandson and he loves it too!

  7. Megan

    I made the cinnamon bun variation. So yummy! I even licked the spoon before it was frozen and thought it would be a delicious whipped topping for pies or coffees or whatever!

  8. Manda

    Yay I am so glad I came across this recipe! We have an ice cream maker but the process is so long sometimes and if u skip a step by accident it doesnt turn out well so Yay im gonna give this a try ASAP

  9. Kim

    I just made this and put in fresh strawberries and chopped brownies (with frosting). So creamy. I can’t wait until tomorrow. I am putting it in the middle of a chocolate cake and will make a chocolate whipped cream icing with pudding and more fresh strawberries….yum

  10. Adele

    Hi, I’ve just made the cinnamon ice cream and it tastes amazing – so quick and easy to make. Just wondering how long will it last in the freezer? 

  11. Nate

    Thanks for this recipe, it’s wonderfully simple but the ice cream looks really creamy. That Krispy Kreme option looks like one of the best desserts ever made :)

  12. Molly

    I can’t wait to try this. I wonder how the price would end up comparing to the super premium ice cream pints. Have you compared yourself? I love praline pecan (at least $5/pint) and would have to experiment with how to achieve this myself :)

  13. shay

    I made this for the first time today,I added to the milk Kheer(indian rice pudding)and topped the ice cream with
    pistachios ,almonds and toasted coconut yum yum cannot wait to try more flavours

  14. Meg

    Hi Amanda, I tried this recipe and my ice-cream is too soft. It’s a mousse like texture and it isn’t setting even though I set it for 24 hours. I tried twice and the second time I noticed that as soon as I put the condensed milk in the whipped cream the volume immediately decreased, do you have any suggestions for this problem?

  15. Sana

    hi.. which butter do you use? salted or not salted butter for the cinnamon bun ice cream! ant wait to try it sounds absolutely delicious!

  16. Suzanne Lanoue

    I have an ice cream maker and use it often…the advantage is that you can eat the ice cream right away. It only takes a half hour, not 6 hours! But I’m glad there’s a way to do it for people who don’t have an ice cream maker. I like your recipe ideas.

    I make mostly sugar free ice cream since I’m diabetic.

  17. Bhawna Rastogi

    Hi . Thanks for your receipe . Made Banana ag Flax seed Icecream.
    Was yummilicious …
    Pls advice what can i do to so that icecream remains soft and doesnot become Ice .

  18. Jesse

    Quick note; don’t use fat-free substitution. XD It will freeze into a block and not taste right at all, if you can manage to even get any without a chisel!

    Great recipe, btw; simple but brilliant solution.

  19. michele dennett

    I am given up smoking the last 6 months and have turned to ice cream lol.i have always wanted to have a go at making my own home made ice cream and this recipe sounds so easy.I love salted caramel and cookies and creme so how would i combine these flavours??cheers michele.

  20. JaCara

    They all looked good. I made a dulcet de Leche ice cream with pecans and salted carmel bits. For a way to make it healthier use fat free half & half for cream. And you can make your own condensed milk adjusting the sweetness. I used everything fattening this time. Tasted it unchilled, and it’s delicious.

    1. JaCara

      I ate it today. It was delicious but did not eat like ice cream and because of the condensed milk and dulcet Leche did not melt like icecream. Next time if I make the same I’ll do less condensed milk. Otherwise still very tasty

  21. Jen

    I tried making this ice cream, flavored with just vanilla. It was great! Do you know, however, if I could lessen the sweetness by decreasing the amount of condensed milk? Or will that ruin the consistency or something?

  22. Gwenn

    I just made this, waiting for it to freeze… I made it with some peanut butter powder, added about a cup of homemade peanut butter, and some chunks of dark chocolate. I had to taste some of it as I was putting it in the Tupperware, and I cannot wait for this to freeze so I can have it as ice cream.

  23. Holli

    We made the Cinnamon Bun and the Nutella and we made Mint Chip today. Amazing!! Our guests and my family all loved it! The kids and I enjoyed making the ice cream too! Awesome! Thx for sharing! ??? Planning to try some more of your add in ideas and some of our own.

  24. Martina

    OMG i added grape nut in the condensed milk then folded it in the whipped cream and it taste sooo delicious.
    THANK YOU! for this recipe.

  25. Alice McNamara

    I decided to make some vanilla ice cream just to see how it would turn out. I found that when I used vanilla extract the taste was disappointingly plain. When I tried again with vanilla bean paste, which you can find at most grocery stores, the ice cream was delicious and had pretty black dots that made it appear commercial.

  26. Becca

    I happened to find a caramel sweetened condensed milk at my grocery store and used just the two ingredients. Great simple caramel ice cream.

  27. Raven Whyte

    I would actually try:

    Ingredients:
    2 cups heavy cream
    1 large banana
    1 (14 oz.) Evaporated Milk
    1/4 cup unsweetened, unsalted peanut butter
    chocolate syrup

    Directions:
    Using a stand mixer on high speed, whip heavy cream and banana to stiff peaks in large bowl and set aside. In a separate bowl, mix together the peanut butter and evaporated. Fold in whipped cream.
    Pour 1/2 into a 2-quart container, add chocolate syrup, then pour the rest. With a spoon, do a slow circular stirring to make chocolate swirls in the container. and cover. Freeze 8 hours or until firm. Store in freezer.

  28. Justine

    I used the correct amount of heavy cream, (2 cups) and 14 ounce can of sweetened condensed to make the “cinnamon bun” ice cream. I did not actually put any solid cinnamon buns into the mix. 
    My end amount was just over 1-1/4 quarts. Why did I not get 1/2 gallon? 
    I used an electric hand held mixer in a stainless bowl. Should this matter?

  29. Barb

    Hi Amanda, thank you soooo much for the ice cream recipes.  I made the cinnamon bun and after it was frozen, 8 hours, I put some in a cone, then rolled the ice cream part in Heath toffee chips w/choc bits , which you can find in the same isle as chocolate chips. Omg! It was soooo delicious and soooo easy!  Next time  I’m throwing  a package of the Heath chips in with the Eagle s.c. milk, then folding in the whippy.  Whoopy!

  30. Julie

    I bought the ingredients a couple weeks ago and finally made the ice cream this morning! It still tastes good, but a lot of the sweetened condensed milk mixture sank to the bottom of the container. Has this happened with anyone else? And what can I do to fix it for next time.

  31. NehaA

    Margarita Flavour –
    add these to the condensed milk:
    125 ml lime juice fresh/bottled
    2 tbsp tequila (white)
    3 tbsp orange liqueur (white)

  32. Marshea

    We are snowed in right now and I am sooooo happy that I have ingredients to make ice cream in my kitchen! I’m going to make three variations today, one favorite for each family member. I’m making a simple Vanilla Ice Cream for my husband, a Caramel Ice Cream for myself, and a Chocolate heath Bar Ice Cream for my son. This will be fun!

  33. Pat

    1 ingredient ice cream, take a banana cut in cubes but a a Baggie and freeze. I put it in my little chopper and you have a creamy great tasting ice Cream! All natural no sugar added.

  34. Summer

    My mom always made this as a chocolate ice cream pie! She mixed 2/3 cup of chocolate (or caramel) syrup with the sweetened condensed milk, folded in the whipped cream then poured into 2 Oreo pie shells.

    Crazy good!

    I still ask for this on my birthday!

  35. Cindy

    I made nutella peanut butter ice cream but I found it pretty sweet (I guess I added too much condensed milk?). Will adding water ruin the texture and the taste of the ice cream? This is my first time making something in the kitchen and I hope my family loves it :) And thank you for the recipe!

  36. Strevale

    My husband and I made this with about 12 oreo-type cookies. We found it a little too sweet and want to add a few more cookies next time. I was thinking about 18. The first time we ate it was only a couple hours after freezing, so it wasn’t completely set yet, and the sweetness did die down a little after it was completely frozen. I’m hoping that the addition of more cookies will help balance out the condensed milk flavor. I also found that some places were much more frozen than others. Maybe it needs to be mixed a little more thoroughly than I thought? Anyways, this recipe is awesome and we’re so happy we found it! We eat mainly organic food and there aren’t many organic ice cream options here, and they are usually very expensive and not very good (sometime inedible). I want to try mint chocolate chip next time!

  37. Stephanie | Worth Whisking

    Amanda, I love that you’ve brought back a blast from the past! And to think I find ice cream “easy” when I don’t have to boil anything or temper eggs! This no-churn base is great, and the possibilities definitely are endless! I’m inspired to experiment! Thanks for the re-post!

  38. Lina

    Hi Amanda. If i want to make plain chocolate ice cream, i am very fond of the Haagen daz style, what chocolate do you suggest to use? Dark unsweetened cocoa?And if yes how much do i need to use? Thank you very much. :)

  39. Amelia

    I was thinking of infusing the heavy cream with some basil leaves (or earl grey tea leaves), blending it, then refrigerating it to whip. I’m kind if skeptical that maybe heating the heavy cream would not allow it to be whipped later, and that the condensed milk will overpower that taste of the basil leaves and earl grey. Help please?

  40. Maisarah

    Hi, my husband and I love ice creams and these look fabulous! however as he is unable to take cow’s milk, that unfortunately limits his fave dessert choices. Is it possible to substitute with anything that’s produced by goats?

    1. Katrina

      I’ve made it using coconut cream. Cooked down coconut cream with maple syrup to make sweetened condensed coconut milk, refrigerate coconut cream overnight so it separates and whip the thick part. Then follow recipe as is.

  41. Debbie

    i am going to try Hawaiian ice-cream, crushed pineapple drained, Greek yogurt, frozen banana, and coconut, vanilla and sweetened condensed milk

  42. Hanna

    I made peanut butter ice cream with crushed up peanut m&m’s, it was delicious! I’ve got honey and peanut candy ice cream in the freezer at the moment, not sure how I’m going to wait for it to freeze!

  43. David

    Thank you so much for the recipes , I have never try to make ice cream without ice cream maker , can’t wait to create beautifull flavors

  44. Sherri LaFever

    My son LOVES cherries so I am going to make a chocolate base recipe and add sliced maraschino or pitted cherries to it. I will also add mini chocolate chips.

    My daughter LOVES pumpkin so I will make the pumpkin recipe but add cinnamon chips to it as well and serve it topped with candied pecans. YUM!

    Thanks for all the super easy and delicious recipes!

  45. Greenergoods

    So GLAD to find this—I switched browsers & computers and found this today!

    I’m trying just a regular-size batch for us five and know I’ll have to triple it.

    I decided to make mint chocolate chip–

    So….I picked a bunch of fresh mint from the garden. Whirred it up in a blender with the sweetened condensed milk, and then added about 1/3 bag of frozen semi-sweet chocolate chips. It was barely green but nice and freshly-minty, but I added 2 drops of peppermint essential oil to boost the flavor. I’ll add 3 more drops to the heavy cream when I whip it next.

    My mixing bowl and beater is chilling and I’ve chilled the mint mix, too!

    I’m going to freeze it all in a small glass 8 X 8 Pyrex baking dish, as I think the shallow dish will help it freeze faster (so we can have ice cream later tonight!).

    Also, did you all know you can make your own magic shell? I’ve made it from cocoa powder, organic coconut oil (use refined if you don’t want coconut flavor) and maple syrup–or, the fastest method is to simply add a ratio of 3 parts chocolate chips to 1 part coconut oil in a coffee mug or microwave-safe cup. Micro 1 minute, stir halfway; stir when done. There you go–magic shell! Store at room temperature in a jar. Last summer, I added mint to it. I’ve also added peanut butter, almond, and other flavorings. Finally, you can use white chocolate chips (I know they’re not really chocolate and bad for you, but….this IS ice cream! LOL), a tiny packet of that blue “Cotton Candy” cake mix-in flavoring for Duncan Hines (I think) for 88 cents, some coconut oil, and you have BLUE COTTON CANDY MAGIC SHELL. I know it’s not natural and the light blue food coloring is pretty–but anyway….that cotton candy homemade magic shell is amazing. Again, all the homemade magic shells store in a ball jar with atight lid in a coolish, dark place. If you refrigerate it, it will completely harden up and you’ll have to nuke it or set it in a pan of warm water. No refrigeration necessary, however.

    Well, I really got off topic. We LOVE Turkey Hill Natural Ice cream (coffee flavor is amazing) and this homemade recipe is amazing. Thank you! The ingredients to make it from Aldi are cheap, too–less than $3.00. We routinely pay $5 or more for the Turkey Hill.

    Next–peach ice cream maybe? I’m not a big super-sweet fan, so thinking I might do a Mojito or Lime Daquiri for husband. Daughter is wanting lemon ice cream…I’m thinking some lemon zest and juice would make this an awesome ice cream! I wonder if I’ll have to add some fumaric or citric acid to make it tart enough? Ah yes–I have a packet of unsweet lemon kool aid I can use! Terrific!

    Thanks again! So excited to go make this RIGHT NOW! :-)

  46. Tim

    I have an ice cream freezer but wanted to make a small batch without getting it down from the attic and this one seemed the most practical. I should have compared this recipe to a standard before delving in. A standard vanilla ice cream recipe has about 4 cups of liquid to 1 cup of sugar, only part of which is heavy cream. A can of condensed milk is just over a cup of milk, so this recipe is about 2 cups of liquid, all heavy cream, to a cup of sugar. This recipe did freeze nicely, but is ridiculously rich and sweet. I ate some last night and woke up with a throat full of phlegm. It boils down to the fact that an ice cream freezer was invented for a reason, to freeze the right proportion of ingredients slowly. There are no short cuts to get the real thing.

  47. Lorraine

    Hi Amanda, how would you do cheesecake ice cream? I was thinking I would cut the graham cracker crust off and mix the cheesecake & condensed milk up well together & then crumble the crust into it in big & little chunks. Would that work?

  48. Sarah

    I have an ice cream maker and am looking for a recipe with minimum ingredients and no eggs. Will these 2 ingredients work with an ice cream maker? Would you still do everything the same and then add it to the ice cream maker?

  49. nathan

    SO glad that I came across your site and found this easy recipe of yours! I made the cinnamon bun recipe and it came out delicious! I definitely didnt know it would be this easy. Going to experiment with many different options now and start making this all the time! Thanks again!

  50. Danyel

    I just tried my own version of this recipe, and I could not be happier! I used white chocolate and fresh mint in the ice cream, and topped it with fresh raspberries. It was really easy to make. This was my first time making ice cream at home, and due to reading other recipes I decided to “stir” the ice cream every hour or so as it was freezing. I quickly realized that method did not work well with this recipe. It froze better when simply left alone. After about 6-7 hours I had a soft serve consistency that was extra creamy. Can’t wait to try it tomorrow after having more time to freeze uninterrupted.

    THANKS FOR THE GREAT RECIPE!!

  51. Kumi

    I made this and mixed in half a jar of Nutella and some crushed Oreos. Everyone loved it. It is creamy and decadent. My husband loved it so much he was in agony when I tried to share half of it with my neighbour. He even reminded me she was a heart patient! :)) . Thank you for sharing this . It is such an easy recipe, I will be definitely making it again.

  52. Sabrina Harris

    I have a question. I know a lot of homemade ice creams get too hard in the freezer and takes forever to soften. That’s why I put a teaspoon or two of vodka in the mix before freezing. Would that be suggested for this recipe? I appreciate your input.

  53. Sheryl

    Can’t wait to make this ice cream — too many flavor choices. Is there a proper ratio of add-ins to basic ice cream? Is one cup of mix-ins enough/too much?

    1. Natalie Grace

      Toast 1/2 cup almonds, then coarsely chop. Stir in to unfrozen base, along with 1 1/2 teaspoons almond extract or 2 Tablespoons amaretto, and 1/4 teaspoon cardamom or cinnamon.

  54. Estrella

    i just made an alternate version of the nutella/peanut butter chips ice cream and it taste amazing! can’t wait for it to completely freeze to take some scoops! what i found is my version of the ice cream taste A LOT like snikers bars! >.< oooh it is sooo good.

  55. Stanley L

    My son have begged me to make some, if not all the ice cream varieties here for him. Please tell me, how much whipped cream should I use for the recipe? TIA!:)

  56. Amanda

    Hi Amanda,
    thanks for sharing this recepi…i’ll try it one day…i like soy bean ice cream..can you create the recepi for me..? I’ve tried to make soy bean ice cream before but i didn’t kinda like it… thank you,Amanda… :)

  57. bobbi

    I am currently eating a delicious grapenut ice cream made using this method. I cannot believe how easy it was to whip up! no ice, no salt, no churning or shaking….amazing! my dad almost couldn’t believe I didn’t buy it from the store. I think the only thing I’ll change a is the amount of condense milk I use since I found it a smidgen too sweet for my taste (had to follow up with a glass of water almost immediately after I finished xD)…perhaps instead of a full can I’ll probably do the next batch with just 1/2 a can of milk instead.

    anyway my mind is spinning with all the other possible flavors I can try…I’m thinking a strawberry shortcake flavor one next!

    1. bobbi

      So I made the same ice cream today using only a 1/2 can of condense milk & it was perfect! The sweetness was exactly what hoped for so I think I will only opt for a full can of milk if using completely unsweetened ingredients like dark or unsweetened chocolate or tarty fruits.

      Now my next task is to double (& maybe even triple) this recipe cuz the current amount ain’t cutting it for my 5 member household lol It’s like a total hit with them!

  58. Linnee

    I stumbled upon your site just now quite by accident. I made my chocolate ice cream mixture this morning, and went out to my freezer to bring in my freezer dish for my Deni Soft Serve ice cream maker. NOT THERE! Where in the world could it be??? I scoured the house from top to bottom trying to find it, but it was nowhere to be found! Then….I remembered; it got dropped and broken this past summer!!! Yipes!!! Now what do I do??? I don’t have a second vehicle, and my husband is at work, so I couldn’t just rush out and buy a new ice cream maker! Besides, it’s not in the budget.

    Aahhh! The internet! So I went online and research a few ideas, but they were rather exhausting, and I’m still on oxygen from H1N1 leading to Pneumonia and hospitalization for six days…and I’ve been out of the hospital for five weeks tomorrow!!!

    I decided to throw it into my BlendTec and whip it up and then freeze it. It whipped up nicely, and is out in the freezer for almost 30 minutes now.

    Then I came back to my computer and saw your link! Well, I’ll be a monkey’s uncle! Great minds think alike! My innovation is right up there with your innovation! The only difference is that I used Stevia as a sweetener, so I can enjoy full fat, carb free (we know now that fat is NOT the enemy; carbs are) ice cream, while watching the Olympics in Sochi. Aaahhhh!!! Finally, a safe snack!!!

  59. EriCere

    OH.MY.GOD. Finding this recipe opened a whole new universe to me! I decided I HAD to try and make some the moment I stopped reading, so I chose cinnamon bun and nutella! Didn’t taste them yet but I’m sure they’re amazing!!

    Just one question, how long can I store them in the freezer?

    Btw huge THANK YOU for this!

  60. Anne

    I have some in the freezer! I baked chocolate chip cookies and threw in some butterscotch chips!! I can’t wait!! Soooo easy and from the taste I got from the spoon… It is going to be delicious!! Thank you Amanda!!!!! I’ll let you know how it comes out!!!:)

  61. Ann

    I love the result of this recipe , the ice cream is so creamy and i can make lots of different flavors from this.
    But its to sweet for me, so i reduce the amount of condensed milk and it still awesome.
    And i wish to share your recipe on the web.

  62. Samandra

    So, I’ve been trying this recipe for the last few weeks now and I love it. I probably wont buy Ice cream again. Just make my own. At first, it was quite a bit sweet tasting, but if all the ice cream is favored (like Peanut butter ice cream with chocolate) you don’t notice it. Just if it’s a plain vanilla. I fixed that by adding 1/4 to 1/2 cup of whole milk into the condensed milk and blending it in before I fold everything together. Also I think I have a formula for how many calories and stuff a base recipe has.

    One can of Eagle brand condensed milk has 10 (2tbsp) servings. So…
    2 tbsp have 130 calories / whole can 1,300 calories
    2tbsp have 30 calories of fat / Whole can 300
    2 tbsp have 22g sugar / whole can 220g

    Now, Heavy whipping cream…
    for two cups of whipping cream:
    828 Calories
    780 calories of fat
    88 grams fat total
    No Sugar

    Whole recipe:
    Calories 2,128
    Cal from fat 1,080
    Sugar 220

    If you add the full totals up together. Then figure out a serving size of ice cream which always is listed as 1/2 cup on store bought ice cream. There are 2 quarts that are made, there is 8 cups in 2 quarts, so 16 servings. These high numbers divided by 16 are as follows:
    Total calories: 133
    Total Calories from Fat 67
    Sugars 13.75

    Now, that doesn’t include whatever toppings you add, but it’s not more than another store bought Ice cream. Plus you get to make it you own. Example:

    Breyers Natural Vanilla per 1/2 cup serving:
    Calories 130
    Calories from fat 60
    Sugars 14 grams

    Enjoy! I will be ^_~

    1. Leti @ Pick Me Meal CLub

      Oh Samandra you are the best! Thanks so much for doing this. For all us other lazy foodies who would always wonder but never do anything. Now I can rid myself of guilt and make more ice cream :)

  63. mandy

    Hello..i had tried e receipe.. Its awesome in taste but textureis not as gd as expected. It wasn’t same as smooth as expected. In fact, mine was flaky n hard. Can enlightened me where could hv gone wrong. N i hv read some recipes suggested in putting xanthum gum into ice cream recipes to hv e same effect as E415 commerical ice cream.

  64. Ashley S

    Thank you so much for the recipe! I have an ice cream machine, could I put this recipe in there so I don’t have to wait as long for it to freeze?

  65. Bodie

    Ok, I first came across this recipe several years ago and thank god I found it again because I’ve been wanting to make it again for awhile now! The first time I made it, I added homemade caramel sauce (carmelized brown sugar-not white- and heavy cream) and a variety of toasted nuts. The homemade caramel sauce alone, since I used brown sugar instead of white, made it taste like toasted marshmallows! It was Amazing! The nuts were like the icing on the cake, because Ben & Jerry’s ‘Dilbert’ was my favorite ice cream ever, but they no longer make it, so it was like a combination Dilbert + Toasted Marshmallows. Awesome. And now that I’ve found the recipe again, I’ll be making it again *real soon!* :)

  66. Yuk Lan

    Hello Amanda, I’m a great fan of your website and recipes they all look delicious, here’s
    my question about the basic ingrediants for the above homemade icecream, can the solidified
    fat that separates from a can of coconut milk that’s been refrigerated overnight, be used a substitute for the whipped heavy cream? also would I use 1 or two standard size cans of coconut milk
    As I’ ve heard that this solidified coconut fat can be whipped in to whipped cream, but I don’t know if its going to work in this recipe, the reason I’m asking is heavy cream is a little difficult to acess in my neck of the woods( I live in Hawaii), so if solidfied whipped coconut fat would work as substitute, it would be great. Thank you and aloha from Yuk Lan

  67. Emily

    I’ve just put my third batch in the freezer, this time with frozen berries and vanilla added. I chopped the berries in the food processor first. This ice cream is the best recipe ever! Thank you so much. I stumbled on it when looking for an alternative to the guar gum garbage in the supermarket or the insanely overpriced “all-natural” ice cream. The other two batches were vanilla, and I put chocolate chips in the second. The chips sunk to the bottom. Hence, the different approach with the berries.

    Thanks, again!!!!

  68. Puya

    The Cinnabon recipe was such a hit tonite! Everyone loved it! Will make more flavors in the future and it is the most simple way to make ice cream! Thank you!

  69. Erlene Amat

    Uh oh…I have heavy cream and condensed milk in the house. I knew those two ingredients would get me in trouble. I’ll just loosen up my pant buttons now and make that awesome cinnamon bun recipe. :-)

  70. Susana

    I love you. I’m just going to go ahead and say it. I freaking love you for posting this easy and DELICIOUS recipe! It turned out so well and it’s just so easy! I made kit kat ice cream and coffee ice cream! Instead of boiling the grounds in the cream (which I didn’t read until I had already whipped the cream) I made the absolute strongest espresso I could (I filtered it multiple times through the grounds) and added a couple tablespoons of that to the cream and then folded it into the condensed milk. Worked GREAT! It tastes just like Haagen Daaz coffee ice cream! THANK YOU AGAIN!! :)

  71. John G

    Wanted to share another winner batch with the peeps on the comments section now turned message board. Pumpkin Pie with crushed honey grahams, vanilla, Saigon cinnamon and 1/4 cup canned libbys pumpkin was outstanding. Maybe a little better was Almond Joy which I used ghiardelli hot cocoa mix with the condensed milk, toasted organic coconut, a few spoons of coconut milk I had in the fridge and crushed roasted almonds on top. Those are the top 2 so far and I’ve made about half dozen batches so far in 3 months!

    Side note, the Banana Pudding recipe is just soso…using that premade mix just gave it a little bit of a fakey flavor that doesn’t stand a chance against using all real/quality ingredients. Eat up y’all

  72. Cindy

    I found this recipe some time ago and finally went and made some ice cream today.
    Most of the ingredients mentioned can’t be found here in the Dutch stores, so I made my own recipe. I added a bar of crispy white chocolate, a couple of crushed Oreo cookies and half a teaspoon of vanilla extract and oh this is gonna be delicious! I say gonna ’cause it isn’t even ready yet but it already taste so good :D!
    Thank you for sharing this Amanda, I wrote about it on my blog, so now it’s gonna be famous in Holland to ;-)!

  73. Felix

    Tastes wonderuful! It’s just that it is kind of hard, and get partly “icy” when taken out of the freezer… Any hints how to get a bit softer?

    1. Cindy

      Have you tried mixing it while it was in the freezer? I mix it every 30 minutes until it’s frozen…found that hint whit a recipe similar to this one :).
      I think the mixing is preventing the ice cream from forming crystals.

  74. Tree

    How could I not try this recipe with all the great reviews blow’n up your blog! For us (hubby and I) we are trying your Cinnamon Bun Recipe, we can not wait til tonight to give it a taste (and pinned for any future ice cream attacks we may have) Thank you for sharing you wonderful recipes, also I’ve got to sneak a thank you to all the awesome people who wrote suggestions, we are definitely going to have to give a few of those a try as well!

  75. Linda

    Has anyone tried making this recipe with maple & walnuts? I have never had that flavor but have a friend who loves it and REALLY needs a treat – thought this would do the trick! Thank you in advance for any advice.

  76. Karen

    I never want to invest in an ice-cream machine as I have absolutely no space for it. So happy to have found your blog. You make the ice-cream look and sound so delicious. I am now freezing my first batch….my ‘Chocolate Sponge ice-cream”. I had some left over chocolate sponge cake in the freezer and I thought why not just make a chocolate base ice-cream with your recipe and just stir in pieces of chocolate sponge. Can’t wait to taste it! Thank you very much for sharing this with all of us :).

  77. jennifer

    Hey Amanda

    Your recipes for ice cream sound amazing, now I want to make some vanilla-bean ice cream, do you have any idea how I could do that? I heard somewhere that I should blend the vanilla extract with vanilla bean and sweetened condensed milk, and I think I am suppose to add milk too, and then fold it into the heavy cream. Anyways can someone give me an idea on how to make it?

  78. Peggy Eads

    You guys, this is such a good recipe for ice cream. I have everyone who stops by taste the Reese Cup ice cream I made! I added this page link to my blog…gotta give credit where credit belongs. I’m wanting to make strawberry ice cream next…any suggestions? Thanks.

  79. Breanna

    Hi guys, I’m gonna try a chocolate covered strawberry ice cream, but I don’t like the seeds. I think i’ll try to puree and strain the strawberries unless anyone has a better suggestion?

  80. Jan

    I have been making this ice cream for over a year in many flavors and I am always asked for the recipe. My latest is Not your Chunky Monkey – Bananas ( that have ripened, been sliced and frozen) – take those out a thaw a few minutes and add mini chocolate chips, walnuts and the banana mixture. Yummy. Also good is frozen raspberries (fresh are like ice balls) with white chocolate chips and drops of Smuckers hot fudge topping. I usually make the vanilla base and pour a layer of that in a container and then whatever mix ins I am adding (another layer and repeat) and it works out well. You usually get a bite of everything this way.

    My grandkids love the peanut butter cups in the vanilla base.

    Thanks Amanda for a great recipe.

  81. Angel K

    My friend and I were just talking about how we wanted ice cream but the store didn’t have anything we wanted so I started searching….love this one. She is going to be making a root beer float ice cream (she’s doing just the cream, milk and a 12 oz can of root beer and some vanilla) I’m making a like moose tracks type (chocolate chip cookie dough and the chocolate fudge magic shell)..Cant wait to try both of them.

  82. Jasmine

    I love this recipe, but the after taste is a little funky. There is a strong whip cream after taste, is there a way to lessen this? Perhaps adding more condensed milk? Less whipping cream?

  83. wanda ll

    Ladies her ein Treas we have Blue Bell Ice cream. They add everything to it. Here are some examples.

    Banana pudding
    Blackberry cobbler
    wedding cafe
    birthday cake
    smores
    peanut butter cups
    cherry pie
    brownies with chocolate syrup
    peaches
    now let you mind go wild any dessert you can eat they mix in the icecream.

    Enjoy

  84. Annika

    Hi, thank you so much for this recipe! I never knew making ice cream without a machine was THAT easy. I used this recipe as the base for making speculoos flavored ice cream and it turned out so good. Thanks a lot :)

  85. Wendy

    Thank you soooooo much for the recipe. I tried vanilla almond and black sesame flavors. Both were insanely delicious! I share this recipe with my friends. They all want to try and make their favorite flavors. Thanks for sharing!!

  86. Min

    Hi,
    I found the ice cream too sweet for my liking and wondering if i can substitute some of the condensed milk with fresh milk?

    Btw, its so easy and still awesome to eat :)

  87. Lisa

    My honey & fresh lavender ice cream was a success! I went on to make a bourbon caramel sprinkled with sea salt batch, and today I’m making a Meyer lemon, honey & vanilla bean batch. So easy to use this as a base. The possibilities are endless, flavor-wise!

  88. Darren

    Also for anybody wondering.. This made about.. 2 quarts I would say. I used a big glass pyrex 4qt bowl and it filled it up about half way.

  89. Darren

    I just used this recipe to make Mint Chocolate Chip and… OMG. Soooo good! The consistency is PERFECT. I need to perfect the flavor a little bit (I either put too much or too little mint extract in it). Color was good (had to add a few more drops of green coloring to it after I folded in the whipped cream because it offset the color a lot). Next time I’m going to do cookies and cream – throw some oreos in the food processor and then mix it in. Probably going to be amazing.

  90. Karen

    I just want to say THANK YOU! I made butter pecan ice cream with your simple ingredients and it was wonderful! I cooked the pecans in a lil bit of brown sugar and butter and when it cooled, I added it to the condensed milk. I also doubled the batch and it came out great! I can’t wait to serve it to my family tomorrow for Easter with my peach pie….hopefully I hid it far enough in the freezer that it will make it to dessert! Such simple and easy ingredients. Thanks again….Namaste, Karen.

  91. Karla

    Omg!! Ive been thinking really hard lately about buying an ice cream machine…NEVERMIND!! I came across your site 2 weeks ago and I’m hooked I made Rum Raisin ice cream this weekend and it as a big hit in my house. I will definitely be experimenting a lot more recipes soon!

  92. Katie

    Well I made the cinnamon bun just now and taste tested it before it went in the freezer and it is to.die.for!!! I wouldn’t really call it ice cream though, more like frozen dairy goodness! It’s like frozen flavored whipped cream really, but that’s just semantics, I’ll still eat the whole batch! I’m thinking of ways to take it one step further. Like in or on some kind of puff pastry or something, any ideas??

  93. Katie

    Whats that stuff kind of like Nutella only its made out of cookies… Biscoff spread? Tastes like already chewed cookies lol, but it’s good! Anyway, that would be good in this ice cream recipe!

  94. Jamie

    What is the full recipe for chocolate ice cream or cookie dough??? I was reading this and im sick so im like why not ask??? Plz reply ASAP
    Reply

  95. Jamie

    What is the full recipe for chocolate ice cream or cookie dough??? I was reading this and im sick so im like why not ask??? Plz reply ASAP

  96. Alexia

    This recipe is delicious! Easy and perfect for us college students that love making things from scrap. I don’t even have an electric mixer, so I whipped it all by hand (gaining the muscle). Chilled it over night and now I have very sweet, creamy smooth ice cream. My big question is how long will it last on the freezer?

  97. Melinda

    Thank you! This turned out wonderful and so fluffy. I can’t believe how delicious it is! I mixed it with homemade vanilla and a touch of chocolate. Perfect.

  98. Anna nydza

    Omg! Made blueberry I used pie filling, then I made chocolate peanut butter used syrup and just threw spoonful s of peanut butter didn’t measure its so easy !! Made mint chocolate chip and butter pecan it’s so creamy the longer it sits the better it is

  99. Latisha

    We just made lemon blueberry cheesecake, the cinnamon bun, and my sons creation…chocolate, with m&m’s, marshmallows, chocolate grahams, and fudge swirl….all are VERY delicious!!

  100. Maxine Reagin

    I have been making this Ice cream for many years for my 2 Sons, family functions, Board meetings, etc. I’ve used different flavors and fruits over the years which were really delicious. I’m so glad I checked out this site, now I will try some of these new variations, they look sooooo yummy.

  101. Loves_ice cream

    I have done this one before:
    Use the same recipie with cream and condensed milk
    Add 1/2tsp of mint extract as well as 1 box of frozen, chopped junior mints.
    Right before you serve, swirl in some torn mint leaves.

    Although, I’m sure it could benefit from some white chocolate as well! (What doesn’t benefit from chocolate??)

  102. Annie

    Just mixed up my first batch!! I chose to make cookies and cream with Trader Joes peppermint Jo-Jo’s!!! Even sampling my spatula was super tasty! It will be hard to leave it in there….

  103. Tom

    Hello!

    I’m about to try this recipe soon. Just wanted to know if anyone could tell me the average maximum shelf life of the finished product when kept in the freezer?

    Feedback will be highly appreciated.

    Thanks!

    Regards,

    Tom

  104. Melissa

    I am going to try camembert ice cream. I want to make spin on a cheese course using the ice cream as the spring board. I’ll let you know. :-)

  105. Amanda

    We have used this recipe to make Andes mint chip ice cream, Mint Oreo cookie ice cream, Red Velvet cake ice cream, and vanilla chocolate chip. (Not all at once mind you). We love how simple this recipe is and how smooth and creamy everything turns out. I keep sharing your website with friends and family. Thank you for sharing your adventures with us.

    Next on my list of ice cream flavors is Salted Carmel.

  106. Zaliwe

    Thank you for sharing the wonderful recipes, i like the fact that i don’t have to use an ice cream making machine to make the ice cream using your recipes.

  107. Denise Trigo

    Love this idea! Thank you for sharing. I did a pumpkin butter ice cream already. Now I am making a Cider Donut one! I took your krispy creme one and just changed it to the cider donuts from our local orchard….cannot wait to try it!!!

  108. Cheryl

    wow! was that good I put a little cocoa and chocolate chips and it came out so good going to experiment next time more and more… thanks for a great recipe…<3

  109. mehak

    hi!
    i love your recipe because its so easy and i was going to try an Oreo cookies and cream ice cream with this.. but i was wondering how would i make it a mint ore ice cream if im using fresh mint and not mint flavored ice cream or cookies …. thanks

  110. Bec

    I am soo excited to make ice cream for the first time! I was thinking of making a plain base maybe with a bit of vanilla then adding crushed honeycomb with a swirl of chocolate. Just wondering of the swirl of chocolate would work?? I was planing to add melted chocolate but slightly cooled…

  111. Janet

    Thanks for your recipe. But I can’t find Eagle Brand condensed milk so I opt for other brand. Now my ice cream turn out to be too creamy n too sweet. How can i save it? Can I add some fresh milk?

  112. Taylor

    I look forward to making the no machine ice cream!! I have been dying all summer to make some home made ice cream but I haven’t gotten a machine yet. I knew there was a way to make it without a machine. NOW i know!! : ) Thank you for sharing. I am looking forward to whipping some up this weekend while we are at the beach to have some home made ice cream on the beach! Have a blessed day!

  113. Brittany

    So this actually works?! I have wanted to make ice cream for so long but I dont have an ice cream maker and I really didnt want to go and buy one. I cant wait to try this!

  114. OT and ET

    this is happening tomorrow! thank you so much for the amazing and easy sounding recipe i’m afraid it’s going to be dangerous addition to my house! <3

  115. Lisa

    I made this with fresh lavender and honey and loved the combination. I wasn’t thrilled with the aftertaste of the condensed milk so I’m going to tinker with the ratio. I’m making a bourbon caramel with fleur de sel tomorrow. I’ll report back. :-)

  116. Jennifer cialo

    Mix in fruity pebbles or how about rice crispies? Bananas and caramel for bananas foster? I could go on… Yummy

  117. natasha

    Hi I was wondering if you or anyone else has had problems making this? I mixed the 2 ingred and its like they curdled ? anyone? help :(

  118. Sandy

    Could you use a 16 oz. container of cool whip instead of heavy whipping cream? Just wondering………..the heavy whipping cream is expensive! Will have to look for it on sale or try Aldis. Same as for the condensed milk. Both are about $3 each.

  119. Amy

    Since you’re making whipped cream from the heavy cream, could you just whip whipping cream, instead of heavy cream, to form whipped cream?

    I hope that made sense. I’m trying to avoid using heavy cream because it’s so expensive.

    Thank you.

  120. Danni

    I changed your Nutella Peanut Butter recipe a little bit. Instead of the Nutella and Peanut Butter I used Kit Kat chunks. OMG, what can I say it was so delicious. I love your sweetened milk style. It’s awesome. I had it twice already. :-)

    In case you like Mascarpone ice cream (you probably tried it in Italy) I have this awesome recipe. It’s actually no recipe but my own creation. :-)

    And it’s very easy.

    You take: (makes around 6 bowles)
    1-2 eggs (I tried it with both and there is no big difference)
    60 g sugar (1,92 oz)
    250 g Mascarpone (8,03 oz)
    250 g cream (8,03 oz)
    1,5 tablespoon of melted butter
    (I hope I converted it right)

    Mix the sugar with the eggs until the mass gets light yellow and mix it with the whipped cream, the Mascarpone and the butter.

    If you like you can also mix it with Caramel Spread but just swirls of it don’t mix it completely. I even prefer it with the Caramel Spread. Put it in the Freezer and don’t let it freeze to long as it’s best when it’s still kind of creamy. YUMMY! You can also warm up some Caramel Spread and put it over the icecream. Believe me it’s the BEST. But be careful because it’s addicting! lol We have it so often….;-)

    Greetings from Switzerland, let me know in case you tried the recipe. :-)

  121. May

    Oh. My God. Thank you. THANK YOU. It turned out amazing! I did it with nutella, chocolate and Marie biscuits. Like, asdfgh.

  122. lisa

    I just joined. How would I make chocolate ice cream? Just by adding Hershey’s or some other type or syrup? Should I use chocolate extract?

  123. Jasmine

    I absolutely love how all these recipes sound and look! I can’t wait to try them all, especially the cinnamon roll one because I love cinnamon and nutmeg! I wanted to make a caramel ice cream, should I buy the caramel squares and melt them and also put the squares in them before I fold in the whipping cream? Or just one or the other! I also have had this ice cream that was pumpkin cheesecake with real cheesecake pieces in it! Please tell me how to recreate this ice cream, I know it has nutmeg in it also! I’m dying to recreate this! Help… please! And thank you so much for this great, simple, and east recipe on making homemade ice cream! You are the best! :-D

  124. Adrienne

    The whole family loves this! Just made Strawberry Shortcake Ice Cream with sliced strawberries and cubed pound cake. Delicious!

  125. Sarah

    I just enjoyed a bowl of hot chocolate ice cream: 4-5 T. Hot chocolate mix (next time will use more like 3 T.), 1 t. Vanilla, chocolate covered mini marshmallows. Good stuff!

  126. Val

    I made my first batch in a mocha and chocolate chunk (chocolate was left over from Easter). It won’t be fully ready for another couple of hours but I tasted what I have so far and it’s awesome.

  127. Chris

    I just found your blog and this recipe. All I can say is, Awesome! Thank you!

    I made chocolate cookies and cream, and apple pie ice cream. Nom nom nom!

    A less expensive way to make the ice cream chocolate: add to the condensed sweetened milk, 3 T. melted butter, 2 T. cocoa, and 2 t. vanilla.

    For the apple pie ice cream: core peel and dice 2 large apples into a smallish oven-safe dish. Sprinkle with cinnamon (about 1 T.) and brown sugar (about 1/4 c.) Top with 3 T. butter cut into chunks. Pop this into the oven @ 350 for about 30 min. or until apples are soft. After it cools completely, use this as your stir – in for the condensed milk. Heavenly.

  128. Jason

    I attempted Peanut Butter and Fluff Ice Cream and oh my god was it good! All I did was melt a little peanut butter into the condensed milk, fold in some fluff then the Whipped Cream. My whole family loved it. My next attempt is coffee cookies and cream. Thanks for the recipe!!

  129. jason

    When I first saw this recipe, I was a little hesitant. Boy am I glad I tried it. I attempted a Peanut butter and Fluff Ice cream and was amazing. All I did was take a few heaping spoonfulls of peanut butter and nuke it in the microwave for about a minute to get soft then stirred it into the condensed milk. Once that was all mixed i folded in a bit of fluff and the whipped cream. Pulled it out of the freezer this morning and it is PERFECT!!

    Can’t wait to try new combos!!

  130. Elisabeth

    okay, so i tried out differently. I bought heavy cream, i bought chocolate condensed milk because store ran out of the plain ones and i bought some chocolate oreo cookies. I had to whisk by hand the cream. but anyway, it turned out to be an ice cream but it has kinda like weird texture to it that i cant describe.. did i do something wrong? helpppp

  131. Arlene

    I know I’m late on this bandwagon, but I just found your website 2 days ago and have my first batch of Cherry Vanilla ice cream in the freezer. We taste tested a bit of it, purely for quality control you see, and now I know what my next 4 batches will be. First decaf Coffee for me, Cookies and Cream, Maple Walnut, Butter Pecan. Thanks so much for posting this super easy to make recipe.

  132. Elisabeth

    hi everyone and amanda,
    I need help, i found this recipe and i’m thrilled to try it. except i have a question. I live in indonesia and heavy cream are hard to come by here. so is heavy cream the same as elle & vire whipping cream? please someone reply, anyone … i’m dying to try this new recipe. i know my sister and i would love to make our own ice cream. thank you before.

  133. Erica

    Can this same recipe be used in an ice cream maker for faster prep? My daughter made this basic vanilla and it was DELISH! We bought an ice cream maker and used the recipe that came with it and it was good but not as rich as this one.

  134. Connie J

    Made some last night and it came out perfection!!!! Thanks no more store bought ice ceam for me…And the kids love it too now they can create there own flavors…

  135. Danni

    Hi Amanda,
    I’m just looking through your recipes and my mouth is already watering. ;-)
    I live in Switzerland and I don’t know what peanut butter chips are? I love Nutella and I love Peanut butter so it sounds like a nice mix! :-) I usually use the Jamie Oliver ice cream recipe but I really want to try yours with the Sweetened Condensed Milk. I love that stuff!!!! Did you ever try Mascarpone ice cream? They have it a lot in Italy and you have been there recently. You should try it. :-)

  136. Tammy Pale

    Hi Amanda,

    Can you post more homemade iceream recipes without a machine!! They are soo yummy and my husband loves them…

  137. Anjali

    Awesome idea! I want to try making this ice-cream on the weekend. Any suggestions for Mango ice-cream will be appreciated. Thanks!

  138. Theresa

    I didn’t read ALL the comments… but I tried making pecan praline with mine! It was a little sweet for me, but still good! I heated the sweetened condensed milk and added 3/4 cup brown sugar, 2 T butter (BUTTER! could have used more!) and however many pecans you like. Heated until butter and sugar were dissolved. Then chilled. Then I whipped heavy cream, and continued on like you had. Turned out great!

  139. Ida Pletz

    Here is a recipe for a homemade sweetend condensed milk by Paula Deen been wanting to try it I wonder how this would work and if you could preplace the sugar with Splena or one of the new sugar substitutes. I love ice cream and its hard t find sugar free other than the plain old vanilla, butter pecan, mint chocolate chip so if anyone trys this let me know

    1/3 cup boiling water
    4 tablespoons butter
    3/4 cup sugar
    1/2 teaspoon pure vanilla extract
    1 cup powdered milk (recommended: Carnation)

    Directions

    Using an electric mixer, blend together water, butter, sugar, and vanilla.

    Add powdered milk and blend until thick. Store in refrigerator for up to 1 week.

  140. Roberta

    I found this recipe about a month ago and will never buy ice cream from the store again, this is just to easy and so good. I like to bake a pan of brownies and crumble up about 1/2 the pan and put it in the ice cream then pour it over the top of the other 1/2 and freeze. I amost forgot the cramel on top of the brownies. It is so yummy that I have to give away to keep from eating it all my self.

  141. Twana

    Oh. My. Gosh. I’m in love. Truly in love. I want to leave work this very minute (yes, I’m reading your blog while at work) and go to HEB to buy the ingredients, go directly home, do not pass go, and whip up a ginormous batch.
    Maybe I should stop off at Walmart and buy some fat jeans too.

  142. Yiotta

    Can i pop this mixture into a graham pie shell and refrigerate it over night? Will it become a creamy pie? Or an oreo pie shell…. ooohh the possibilities!!!!

  143. Jeffrie Ann

    I want to make coffee ice cream with Heath Bar chunks in it next weekend (5/19/12) for my man’s birthday. It’s is all time favorite. But what to use for the coffee flavoring?
    Help?!

  144. Trang

    Hi Amanda,
    I’m a food blogger from Vietnam. I found your post while searching for tips to make ice cream at home without a machine. To be honest, I was a bit skeptical at first. But after trying Tiramisu ice cream based on your recipe, I was totally convinced. It was great great great… really, I think this is one of the most awesome recipes I could find :) I shared it already on my page (at http://www.savourydays.com), with the link to your original post, of course. Some friends already tried the recipe with different flavors and it all turned out spectacular. We all thank you very much for sharing this recipe. Wish you all the very best :)
    Trang

  145. Jennifer

    My Heavy Cream did not peak? i make the cinnamon bun one. and i already put it in the freezer for an hour now im afraid it wont work. What do i do?

  146. hena tayeb

    Just found my favorite new blog.. it’s like being in food heaven.. trying a coffee mocha ice cream as we speak.. the coffee simmering in cream already smells delish

  147. Amanda Latu

    I just made this and it’s in the freezer while I watch the Heat/Knicks game (Go Miami!). I put in chopped up Butterfinger and about 1/3 cup of shredded cocoanut. It’s going to be amazing! I had a little taste before I put it in the freezer ;) haha Next time I think I’m going to make a Rum Raisin since I have a tiny bottle of rum laying around with nothing to use it in.

    I’m so glad I found this recipe! Thank you!! :)

  148. Jamie

    I had preiviously made chocolate cookies and with the extra batter made one giant cookie. I broke that into pieces and mixed that in with the condensed milk and a tablespoon and a half of peanut butter. Then with the wipped cream I mixed in sugar coco powder and a little vanilla extract and the whipped cream was like a chocolate mousse. I mixed then together and it was an amazing taste. So good!!!

  149. Ro

    I have been searching everywhere for my favorite flavor of ice cream…Butter Almond, with no luck! So I was so excited to see your Cinnamon Bun Ice Cream! I just used the butter and added slivered Almonds (instead of the cinnamon and vanilla) to the basic recipe. Since my husband loves chocolate fudge, I melted butter and milk chocolate chips in with the sweetened condensed milk and made him chocolate fudge ice cream, they are both in the freezer now and I can’t wait for dessert tonight to surprise him! Thank you so much for posting this! Although this IS very dangerous! :)

  150. Joybug

    THANK YOU….SO MUCH for sharing this AMAZING secret of making home made ice creams WITHOUT an ice cream machine!!! WOOOHOOOO!!!!!! I am SO glad that I cam across your blog and am one of your biggest fans now…you guys have put up some AWESOME recipes and I almost cried with joy when I saw your blog about home made ice creams!!! You know…my husband always said that you cannot make home made creams without ice crystals forming in them…I said OK what if I made for him the creamiest ice cream EVER ;))) ( this is after I saw your WONDERFUL blog :D ) so he said that I would be wasting my time…Was he wrong??????? ABSOLUTELY!!!!!! I made the Nutella, peanut butter chips ice cream and he was lost for words!!!!!! LOL He absolutely LOVED it and now wants me to try different flavors :))))) Not only my hubby, but also my kids LOVED it!!!! I made it last night and we had it for breakfast :P…THANK YOU…..SO MUCH…PLEASE keep sharing your AMAZING recipes !!!!! Greetings from sunny India!

  151. Gloria

    I did what Eerie suggested “dissolve about 2-3tsps of instant coffee with a couple of drops of vanilla essence or extract in 3 tablespoons of hot water, then mix that into the condensed milk before mixing it into the whipped cream.” and I added a splash of coconut rum to it. I tasted it before I put it in the freezer and yummy. Waiting for it to freeze now…6 looonng hourssss.

    Read More http://www.kevinandamanda.com/recipes/dessert/easy-homemade-ice-cream-without-a-machine.html#ixzz1sdL6yAYu

  152. Camryn

    I’m thinking maybe some Funnel Cake Ice Cream, maybe for the Fourth of July…
    The one problem is ingredients…
    For sure chunks of Funnel Cake, but I don’t think powdered sugar is going to work…
    Or maybe Pink Lemonade Ice Cream… or Orangeade… SO MANY possibilities!!
    One question, though…
    Do you have any suggestions on making the Funnel Cake ice cream?

  153. Joanna

    I made two batches. Funfetti with funfetti frosting and Chocolate cake batter with coconut pecan frosting for a German Chocolate cake feel. It’s in the freezer right now. Yum!!! Can’t wait to eat it later. Thank you for this super easy idea!!

  154. Shil

    OMG i’m drooling…..u created such wonderful flavors. Ice cream and Krispy Kreme…who would have thought of that? I absolutely love Krispy Kreme doughnuts…i HAVE TO try it :)

    How about creating Tiramisu flavor but not the traditional way?
    like adding some kahlua and coffee to the milk and then folding in some tiramisu cheesecake chunks? OMG i’ll try that too some time ;-) my husband will think I am crazy…i absolutely love Tiramisu ;-)

  155. Hayley

    I plan on trying to make a bubble gum ice cream. I ate it as a child, and now it’s SO difficult to find one that’s yummy! Or any at all. I’ll let you know how it goes… OH, and when I told my 6yr old about the recipe, she started coming up with all KINDS of ideas. So I plan on doing this with her now.. thanks!!! <3

  156. Joie

    I almost flipped my lid when I came across this, so today I decided to make Banana Split Ice Cream, with fresh strawberries, bananas, pineapples, walnuts, and chocolate chips. I can not wait until it freezes. I did stick my finger in the mixture, and it was already fantastic! Thank you so much for this!

  157. Joy

    FUDGE PEANUTBUTTER CHUNK
    Made a simple ganache using 1c. Dark chocolate chips and 1/2c. Heavy cream, mixed this in the sweetened condensed milk then folded in the whipped heavy cream. Dollop 1/2 tsps. of peanut butter all around the top, as many as you like, then fold gently a couple more times and freeze.

    COFFEE FUDGE SWIRL

    Melted 2 heaping Tbs. of instant coffee in 1/4c. Heavy cream and mixed this in the sweetened condenced milk. Made a simple ganache with 1c chocolate chips and 1/2c heavy cream, let cool slightly. Mix coffee flavored SCM with whipped heavy cream. Swirl ganache all around top and fold only a couple of times then freeze.

    Yummy, and no icecream maker. I could not believe how heavenly this was. I think its better than store bought. Thanks for sharing this wonderful method.

  158. Leah

    The hardest part of this recipe is definitely the waiting! I have peppermint chocolate swirl waiting in the freezer. Thank you SO much for sharing!

  159. Leslie

    In need of advice….I tried to make chocolate ice cream with broken up peanut butter cups. I used plenty of dark chocolate chips (melted), with a touch of vanilla extract and cocoa powder, but the ice cream barely got dark in color (like the fudgy rocky road ice cream on eagle brand’s website) and I could still taste the condensed milk more than anything. Any suggestion on what I can do?

    1. Joy

      Try a ganache mixed in the SCM. Look at the recipe 2 down for fudge peanut butterchunk just omit the peanut butter.

  160. christine

    i just tried making this right now and made the silly mistake of pouring the nutella mixture into the whipped cream and then folding it in. will it change the outcome of the ice cream? :(

  161. Amber

    I’m currently living in Japan where ice cream is expensive and there are limited flavors so I was so excited to find this recipe! I made the cinnamon bun one and added little chunks of sweetened cream cheese to it to taste like cream cheese frosting you might have on a cinnamon roll. I also made a white chocolate-strawberry swirl version. They were both delicious! Can’t wait to make more :) Thank you for the recipe!

  162. Jane

    I came across your recipe and I am very excited to try it out. You mentioned to add one can of condensed milk. Can I know how much is that as we have many sizes of condensed milk cans in my country. Thank you very much for your advice… cheers

    1. Amber

      I think it’s a 14 oz can (pretty much the only size we have in America for condensed milk and the picture above looks like a normal 14 oz size can).

  163. ida

    For those of you who want an easy and healthy icecream..try bananas! peel some bananas, freeze them. put them in a food processor with your flavours…et voila you’ve delicious icecream!

  164. Ashley-Jayne

    I made this with a little bit of vanilla, lemon juice, and lemon zest because I like things simple and that alone is divine! Can’t wait to try other flavors!

  165. AISHA

    Thanks for sharing this awesome recipe. I made 4 kinds of ice cream: Pistachio, Almond, chocolate & honey w/ almonds. very delicious and high quality results.

  166. Cupcakefreak

    Wow, fun and simple! This seems like a great recipe and I even recommended it on my own blog! Do you have any tips for my blog? I hope everybody visits it although its pretty simple.

    1. Amber

      I would think with how sweet the mixture is with the sweetened condensed milk that you could simply just add cocoa powder to the mixture. Start with a little and continue to add a small amount until it’s the desired chocolatey-ness.

  167. Jasmine

    I wanted to make butterscotch ice cream but how do I add that extra
    Sauce …do I substitute some of it for the condensed milk? Thanks…can’t wait till your reply…eager to make it with my brother

  168. David

    I have to say, I was a bit skeptical at first, but this recipe seemed the most promising, I made this recipe and added homemade white chocolate fudge+ macadamia nuts, froze it to almost thick consistency, then added a layer of homemeade strawberry jelly (strawberries and simple syrup boiled down until thick) on top, froze it for 35 minutes and mixed together to get a swirl of strawberries, I have to say the result was so amazing, I will never buy store brand Ice cream anymore! Thanks so much for sharing this!!

  169. Lindsey

    I stumbled upon this page looking for an easy desert recipe. I happened to have sweetened condense milk in the pantry and heavy cream in the fridge (what are the chances!?!) so I gave it a whirl. I made a variation of the Nutella Peanut butter chip mixed with a “chubby hubby” kind of vibe. To the SCM I added a few spoonfuls of nutella, natural peanut butter and a few handful of crushed pretzels, walnuts, Ghiradardelli bittersweet chocolate chips and a pinch of kosher salt. I’m going for the sweet & salty thing- fingers crossed that it is delish!

  170. S. Harrison

    Peppermint Bark Ice Cream was a hit twice during the holidays. Crushed Oreo cookies with a little chocolate syrup and two scoops of Carnation instant breakfast was gone approximately 10 minutes after I took it out of freezer. Pumpkin was really good during Thanksgiving.

  171. Janica

    Yum! I am so excited for this, I love ice cream and am looking forward to making all kinds of flavors. Tonight I made my first batch with oatmeal creme pies and Heath bar pieces, sooooo good!

  172. Theresa

    Found this on pinterest and I am SO happy you shared this! My daughter has been asking for one of those DQ blizzard makers for forever and I just couldn’t justify spending the $$ on it when it had such terrible reviews. So I told her we could make ice cream without one, and went looking.

    SO EASY. I used the fat free eagle brand sweetened condensed milk and it still came out super creamy and delicious! We added chopped up reeses cups and it is just awesome. Thank you!!

  173. Just J.

    I cant wait to try your recipies! Thank you sooooo much for your talent and photos. I feel like a clod in the kitchen, but you just made it look so easy Im gonna try it again…. No more “your dinner bell is the smoke alarm”. HUH!

  174. anna

    I made chocolate almond cinnamon ice cream! It was AMAZING! I added a teaspoon of almond extract for the nutty taste, IT was better then store bought ice cream which is loaded with chemicals, lol!
    Thanks Amanda!

  175. AdeliaJane

    I made macadamia nut cookie ice cream!

    I used:
    1 large tub of cool whip
    1 can sweetened condensed milk
    1/2 cup unsalted macadamia nuts
    1/2 cup white chocolate chips
    3 tbsp butter

    Try it! It’s delicious.

  176. Nithya

    Hi Amanda!

    This recipe is great! I just tried a butter scotch flavor and it was really creamy and yummy. :)

    I have to make dark chocolate raspberry ice cream for a party soon. Do you have any suggestions?

  177. Scar*let Nguni

    This recipe is my favourite – I’ve made various versions over the past few months (and everyone is always so impressed that it’s made without a machine!). The latest concoction is my favorite: a minty ‘iced’ lemon meringue pie – great for summer! here’s what I did: http://scarletnguni.com/2011/11/15/tart-to-tongue/ Thank you for a such versatile recipe. All the best, Scar*let

  178. Kristina

    We are in love. This ice cream is fantastic. For hubby and me, I make up a batch with a touch of vanilla, some toffee heath bits, some crushed up chocolate chips, and a squirt of chocolate syrup. It never lasts very long.

    For my daughter, she likes it with bananas and raspberries and a squirt of chocolate syrup in it. I pour her ice cream into chobani yogurt containers. Not only do they provide a good serving size, they also freeze through in about 2 hours.

    Thanks for this wonderful recipe!

  179. Merrie

    I love this recipe! I’ve gone to town and made several varieties to share with family, friends and my students. Possibilities are endless! Crushed Nutter Butters, Crushed Oreo’s, Andes Mints, caramel, marshmallows, cookie dough, brownie bits, bananas and Nilla wafers, strawberries, pistachios, crushed malted milk balls, pumpkin, black cherries, Heath toffee bits, nuts, etc. So to the store and look at all the Ben & jerry’s flavors and then go to town with creativity.

  180. Lindsey

    I made plain vanilla ice cream…just added one teaspoon of vanilla extract to the condensed milk. It’s amazing! I’m eating it right now! I can’t believe how easy it was and it’s so much silkier and creamier than store bought ice cream. I think I’ll try cinnamon bun next! THANK YOU for the terrific recipe!

  181. Judit Paton

    thanks so much for this recipe, i did put it for an ice cream ball, and it is just fine…sorry but i did try not to whip the cream and the ice cream did turned out just fine…the cinnamon one. Now i am trying the maple syrup one.

  182. Judit Paton

    wow, this is a fabulous site about ice cream making, i am in…just bookmarking and coming back, even now when is cold around here…thanks.

  183. Beverly

    Wow, this is sooooo good! And so quick and easy (apart from the freeze time, of course)! My first batch was so yummy that I had to make a second batch even before we’d eaten all of the first!

  184. Michelle

    OMG! This is so easy! And there are so many choices it’s hard to decide which to make as they all sound DELICIOUS!
    On the downside I can see myself gaining weight after having to try each kind :-)LOL

  185. Naomi

    This didnt freeze for me? After almost two days it was still soupy…..so I made a cookie crust in a pie plate and dumped in on top and then it froze in 8hours. So I ended up making a strawberry cheese cake ice cream pie! Not bad but not as good as the oreo ice cream pie recipe!!

  186. Sarah

    I just mixed this together and put in the freezer. I didn’t realize how much whipping would be needed but eventually got it =) If it tastes half as good frozen as it did before then I’m in for a real treat! I just added 1 tsp of vanilla to the mix bc I knew my hubby wouldn’t eat it any other way so if this turns out I’ll start experimenting with all the different types I like!! Thank you for this recipe!

  187. Jacquelin

    Hey, is it necessary to use Eagle Brand Sweetened Condensed Milk?

    I’m from Singapore and I’m not very sure where to find that brand. ):

  188. Danielle

    Finally got around to trying this last night. All I have to say is why do people buy ice cream and what on earth is an ice cream machine for??? This stuff is heavenly! I haven’t even gotten fancy yet. Just flavored with vanilla and swirled hot fudge through it before freezing.

    For my husband’s birthday I’m going to make Cherry Cake Batter Ice Cream. I think it’s a combo he’ll love and it’s something I’ve never seen for sale. Thank you so much!!

  189. Solange

    I am not clear about the coffee recipe. “Ground coffee” – do you mean INSTANT? Like one of those flavored coffee mixes (but they have yukky artificial creamer in them.) Or are we actually brewing up FLAVORED coffee grounds but in the cream, rather than in water?
    Wouldn’t it make more sense to use a spoonful of instant espresso powder and some sort of hazelnut flavoring, for instance?
    I would like to make this one, but am not sure how to proceed.
    Thanks for this excellent homemade ice cream procedure!

  190. June

    Hey there! Am planning to make this over the weekend… I have one question though, must we use Eagle Brand Sweetened Condenesed Milk or any other brands? I don’t have that here. Any other brand suggestions?

  191. Jengerbread88

    I’m thinking about making a chocolate ice cream with mint chips in it. I may even add small bits of cucumber if I can figure that out… I love anything cucumber-mint…

    I also have some blueberries and I’m a blueberry fanatic. Maybe I’ll make some blueberry ice cream!

  192. Alyssa L

    I made the ice cream with oreos last weekend for a bbq and it was a hit!!! I used a full sleeve of oreos. The ice cream was really good but just a little too sweet so I might use a little less sweetened condensed milk next time I make the oreo ice cream. I plan on making the nutella ice cream this weekend. Perhaps I will add some of the chocolate shell too? YUM! Thanks for this great recipe!

  193. Belle

    Hi,
    I need to make alot and I need to know how much this makes so I know how much to multiply the ingriediants by, and also I wanted to know how long it has to stay in the freezer.
    Thanks

  194. Kristina

    I am making Key Lime Pie ice cream right now. Just added key lime juice to the condensed milk, and then folded in graham cracker bits (pureed to fine granules) mixed with sugar & margarine, and added some caramel sauce on top. I’m excited to see how it turns out!

  195. Dora

    I’m going to try making this maybe Wed or thursday. Looks so easy to make and sooo good. I can hardly wait. I’ll definately post this site on my blog :)

  196. Fofi

    I made this today, and it was delicious. Very creamy. It definitely tastes better after it’s frozen properly and has had a chance to sit overnight. It is better than every ice cream I have ever purchased, and it took less than 20 minutes to make. I still can’t believe it. Thanks!

  197. Jenn

    Oh. My. Word.

    I’ve only ever made “snow”cream or made tossed homemade ice cream.

    This actually looks like the real stuff! And your recipe ideas sound DELICIOUS!! I can’t wait to try this. Good thing I’m going to get groceries tomorrow… I can buy the ingredients and have at it with my sons! :)

    Thanks (got here from Jamie Cooks it Up’s blog)

  198. Robbi

    I made Cookies and Cream ice cream last night using this recipe. Not only is it really easy it is YUMMY! I couldn’t wait to try it this morning and almost had just ice cream for breakfast!

  199. Cee

    I’ve made this recipe many times and am in LOVE with it ! The only problem that I have is that once the ice cream is frozen and all ready to be eaten, it’s very hard to scoop out. Does anyone have any suggestions to make the ice cream ‘scoopable’ once it’s finished? Any advice would be greatly appreciated ! Thanks :)

  200. Donna

    OK, I made the cinnabon recipe, and…it tastes like frozen flavored butter. Everyone took one bite and said “NO thanks!” Did I do something wrong?????

  201. Amanda

    I was directed to this recipe from Facebook and I immediately went to the kitchen and made two batches of ice-cream! Lemon Icebox Pie ice-cream and Apple Pie ice-cream. They were both a big hit! I also did a post on my blog about it and linked back here to you. Thanks again!!

    Amanda

  202. Donna

    Hey Amanda, there are so many comments I couldn’t read them all. So I didn’t read through all of them to see if you’ve already answered my question. With the coffee grounds, are they real coffee grounds or instant granules? You spoke of melting them in the cream. Thanks for the fabulous ice cream ideas.

  203. Jill

    mmm yummy! We made peach- very simply though Next time I might add some more flavoring- It was vanilla with peaches in it. Thanks for the delicious simple and fun ice cream recipe. The possibilities are endless. Next up for us is a nutella chocolate banana type.

  204. Charlotte J

    I am soooo happy I found your blog!! I have been wanting to make ice cream all summer. We have an OLD ice cream maker that we haven’t used in years and I didn’t want to buy a new one. My kids will be so excited!! Thank you!

  205. Barbara

    I went looking for a good ice cream recipe that required no machine. I did not find it here. What I did find was an *exceptional* ice cream recipe that required no machine! Easy, fast, delectable and eloquent; who could ask for more?
    Our first batch (and yes, there will be more…there will be MANY more) I used about a cup of chopped pecans, an 1/8 t. Lorans butterscotch flavoring and about 2 T slightly melted butter. oh My WORD, heaven!
    Next time I am going to dilute a high quality instant espresso in a small amount of warm water and add it to the condensed milk. I cannot get coffee ice cream here (I am an American living in Sweden) and this was my initial reason for searching for a no-machine ice cream recipe. And *then* I’m going to try a batch using pomegranate molasses. This is such an excellent basic recipe, there’s no limit but one’s imagination!
    Thanks so much for this recipe, it will be a family classic in no time! :)

  206. Mz405Diva

    I just bought a back to basics ice cream maker off e-bay brand new for $26 and I love it already. The other day I made some ice cream in it. I used 2 boxes of junket vanilla ice cream mix, some whole milk, some heavy whipping cream, some strawberry syrup, some mini M&Ms and some cookie dough candy. Today I may try one of your recipes :-) In the future I plan to try making egg nog ice cream, sweet potatoe ice cream, lemon meringue pie ice cream, oreo ice cream, and cheesecake ice cream, man the possibilities are endless!

  207. Mimi

    You have changed my life. I’ve made mint chip and chocolate flavors so far. Am going to try coffee flavor next. Would really like to try the cinnamon bun one but I’d be the only one eating it here and that would not be good. I was skeptical about this turning out like real ice cream but it turned out fabulously. I am amazed how simple it is to make such yummy ice cream. Thank you :)

  208. Tina

    This stuff is SO ADDICTING!!! Does NOT help my Weight Watchers at all! =)

    Tonight, I made the Hazelnut Mocha one and I made my own…MINT CHOCOLATE CHIP (I will never buy store bought again) – heaven. Mmmmm!!! I also tried the Cinnamon Bun and Nutella & PB chip ones, too. The modifications I’m going to make are, for the Cinnamon Bun…swirl in chopped apple pie filling, crushed oatmeal cookies and caramel topping just before freezing to make Apple Pie, and to the Nutella one, skip the PB chips and just swirl in some slightly melted PB instead!

    For the Mint Chocolate Chip, add 10-15 drops green food coloring (depending on how green you want it), 1/2 teaspoon mint extract, @1 cup chocolate chips and @1/4 cup Andes mint chips just before freezing.

    My husband requested Pralines and Cream – add pralines and caramel topping swirls just before freezing. And I want to make coffee flavored with doughnut pieces in it, too! =)

  209. Bekki

    Amanda-

    Thanks for sharing your great recipes. I shared this with a friend who made it yesterday and she is now forever in my debt, as she and her husband LOVED it. I plan to try my first batch after work tonight. After reading all the comments, I see that the possibilities really are limitless. I was thinking about trying to make a B52 version, and wondered if you had tried adding alcohol to any recipes. I’m concerned it might not freeze well. Any thoughts?

  210. Lilhamham

    Can I use lesser condensed milk I only have about half a cup left but I don’t want to cut the recipe in half either..
    And I have evaporated milk can i use that instead
    Anyone tried using evaporated milk?

  211. Jacqueline

    Just read about this on twitter. Superb! I do have an ice-cream maker, but this is pure genius. I must try it :)

  212. Pat

    My grandson and I each made a batch of ice cream. He added a packet of Cherry Watermelon (unsweetened) Koolaid and fruit-flavored mini marshmallows. It turned out great & disappeared in minutes! We decided that 1/2 packet of Koolaid might work just as well and give a lighter flavor. He wants to try lemonade Koolaid for his next batch! For my batch I added hot fudge & caramel toppings and pecans for Turtle ice cream and it was FABULOUS!!!

    1. Danielle

      thekitchn had a post earlier in the week for making whipped cream out of coconut milk, that might work.

  213. Amy C

    I’m trying this right now. I am using my ice cream maker tho. I followed your directions and then put it in to churn. I hope it works! :)

  214. Brooke

    Thank you thank you thank you!

    I moved to Germany from North Carolina about 5 years ago and I’ve wanted to make some ice cream on my own for awhile now, trouble is its really hard to find rock salt here. And I don’t have space for another kitchen gadget in my kitchen, so I’m friggin’ PUMPED to try this out. You can’t buy Butter Pecan here so I’m gonna try me out some of that, but I can’t wait to make a cake flavored and a peanut butter flavor ice cream. Oh Snap! Snappity Snap Snap.

  215. Susanne

    So wonderful recipe, Amanda! Never heard from it before. I just made my version with homemade apricot-rosmary-sauce and crushed cantuccini. I’m so curious how it turns out…Cheers Susanne

  216. alana

    just tried this with a friend yesterday and finally the ice cream froze. oh my god, it is honestly the best ice cream ive ever had. and SO creamy! i cant wait to make another batch!

  217. Janine

    I have always thought a great holiday ice cream flavor would be Fruit Cake ice cream! I think it could convert a lot of fruit cake haters into fruit cake lovers! Kind of a cousin to spumoni.

  218. betsy hill

    This was soooo delicious! I had some graham crackers and some key lime juice on hand. I mixed some crushed grahams with butter, baked and chilled…then added the pieces to the mix with the key lime juice. Voila…Key Lime Pie ice cream

  219. linda

    I made this today for our 4th of July party. I added a few drops of green food coloring, some mint extract and chocolate chips and made mint chocolate chip ice cream.. Everyone loved it and requested the recipe.. Amanda thank you so much for this recipe. I will never again buy ice cream from the store..

  220. Melanie

    Last night I made two batches and they taste sooooo yummy! I was kind of disapointed that it didn’t freeze better. To me it tast like a really cold whipped cream. Did I do something wrong or is that all it is going to freeze?

    1. Dawn

      Same thing happened with mine tonight after freezing for 8 hours. My friend said that since it’s homemade, it doesn’t have the chemicals that storebought ice cream has to help it freeze. It’s really creamy and smooth and pretty rich, I could only eat a very small amount. Maybe that’s a good thing? :)

  221. TheCookieBoss

    Hi!
    Another way to make creamy ice cream without a machine is using a typical recipe and freezing it. Then, you take it out and blend it thoroughly (to soft-serve consistency) and freeze it again. But your recipes look great and I think I’m going to have to try some of them! Maybe that Nutella Peanut Butter Chip one!

  222. Julia

    I was recently turned onto to this marvelous way of making ice cream. Since, I’ve made 2 flavors, and have no plans on stopping! Nutella Peanut Butter Chip may just have to be my next flavor, YUM!

  223. Meg

    PS. If you are married, I’d prefer to exchange recipes with your wife. It’s a respect issue…
    Have a great night!

  224. Meg

    Seriously, are you married? If so, get on your knees and praise your wife for putting up with a guy who makes ice cream, puts it online, and has hundreds of women who think you rock! If not…Let’s exchange recipes.

  225. olga

    Hi. i can´t wait to do this.. this will be my friday fun recipe to try today… my favourite ice cream flavor is yogurt.. do you think this would work?..and how much would you put in it?.. thank you for this greaaat recipe.

  226. Jeanne K.

    I just tried it adding vanilla, chopped almonds toasted in butter, a splash of Kahlua, and half a packet of caramel hot chocolate mix. I thought it would be too sweet so I used 3 cups of cream, and it’s still really sweet. Hasn’t frozen yet, but it tastes great so far!

  227. Amanda Wynn

    Kevin and Amanda. Thank you soo much for this easy and fast icecream recipe. I made a crushed walnut and mint chocolate chip icecream it turned out heavenly and it taste just like something I could have bought at a fancy icecream shop but better! It is soo creamy! Loved it! can’t wait to try different recipes. Next I think I will do nutella with rice crispies.

  228. kolfinnas korner

    I tried this last night and is is GOOD! I made Rocky Road…..I added a hand full of mini marshmallows, a hand full of chocolate chips and some almonds I had. Very good and WAY better than store bought. It’s a keeper and one I will make again. Thanks

  229. Camille

    We made a chocolate version 2 days ago (100g of melted chocolate + “some” cocoa powder)… DELICIOUS.
    We can’t wait to try some more flavours, our next plans are strawberry with bits of strawberrys, and a simple one with bits of peanut butter.

  230. Maria

    Just made this today and OMG! I used a jar of caramel topping and a bag of the Heath Bits ‘o Brickle Toffee Bits. It was amazing. So creamy and yummy! Thank you so much for such a fabulous recipe that I will be making over and over. The combinations are just endless!

  231. Kadian

    I made this recipe tonight with my brother and it was not only extremely easy but it was also delicious!!! I will never again by ice cream. I was able to customize it with mini marshmallows and cookie dough which are my two favorite things in ice cream. I’m going to make a strawberry flavor tomorrow for my mother. Thanks so much!!!

  232. Niki

    I’m going to try this with lemon extract, lemon zest, and shortbread cookies for a lemon meringue pie version. Thanks for the great idea!

  233. Tatiana

    I made Cinnamon Bun and a Banana Chocolate Chip and both turned out amazing! Thanks so much for this fun and easy recipe! Now I want to invent a bunch of new flavors.
    For the Cinnamon Bun I doubled the amount of cinnamon & vanilla for a stronger flavor and it was great.
    For the Banana Chocolate Chip I used 2 ripe bananas, dash of cinnamon, and threw in mini semi-sweet chocolate chips until I liked the ratio.
    Delish!

  234. Stamatia

    I have a batch of chocolate and spice in the freezer setting up as we speak – I was going for something along the lines of Haagen Das’ “Mayan Chocolate”, or Lindt’s cinnamon-chocolate truffles, but with a broader mix of spices, like in a chai. I dumped a bunch of cocoa powder (1/2 c.? 1/3 c.?) into the condensed milk, a splash of vanilla, then the following spices: cinnamon (probably more than a tablespoon), cloves, cardamom, allspice, nutmeg (these were all just a few shakes), and a dash of cayenne pepper. For fun, I stirred in a bit of reduced-sugar Hersey’s chocolate syrup. It tasted delish when I was licking the bowl, so I can’t wait to try the ice cream!