🍦
Don’t Miss Out on This CrOnly 4 Ingredients)
🧾 Ingredients:
- 2 cups heavy whipping cream (cold)
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon salt (optional, but makes the vanilla flavor pop)
👩🍳 Instructions:
1.
Whip the Cream
- Pour the cold heavy whipping cream into a large mixing bowl.
- Use a hand mixer or stand mixer to beat it on medium-high speed until stiff peaks form.
- (This means when you lift the beaters, the cream stands up without falling over.)
2.
Mix the Base
- In a separate bowl, combine the sweetened condensed milk, vanilla extract, and salt.
- Stir until smooth.
3.
Fold Together
- Gently fold the whipped cream into the condensed milk mixture using a rubber spatula.
- Fold slowly to keep the cream light and airy — this gives your ice cream that soft, scoopable texture.
4.
Freeze
- Pour the ice cream mixture into a freezer-safe container (like a loaf pan).
- Smooth out the top and cover with plastic wrap or a lid.
- Freeze for 6–8 hours, or until firm.
🍓 Optional Mix-Ins (Add before freezing):
- 1/2 cup crushed cookies (like Oreos or graham crackers)
- 1/3 cup mini chocolate chips or chopped candy
- Fruit swirls (pureed strawberries or jam)
- Toasted coconut, chopped nuts, or sprinkles for texture
🍨 Serving Tip:
- Let sit at room temp for 5–10 minutes before scooping for the best creamy texture!
📦 Storage:
- Store covered in the freezer for up to 2 weeks — if it lasts that long. 😄
Let me know if you want variations (like chocolate, coffee, or fruit) — I can give those too!