Can you use 2 milk to make ice cream

Homemade Ice Cream with Only Two Ingredients

My easy homemade ice cream recipe requires just two simple ingredients – heavy whipping cream and sweetened condensed milk. Heavy Whipping Cream is readily available in the United States, and it’s referred to as Whipping/Double Cream in Britain, Slagroom in the Netherlands, and Whipped Cream or Heavy Cream in the Philippines. There is also a heat-treated cream from Nestle in large parts of Asia.

In parts of South East Asia and the Philippines, there is a Nestle product, which is called whipping cream. It is made from milk powder and milk fats. It is good for some applications, such as no-bake cheesecakes, but not for this ice cream.

Top Tips for Making Homemade Ice Cream

1. Using & Making Sweetened Condensed Milk

Condensed milk is cow’s milk with the water content evaporated off and is the second ingredient in my homemade ice cream. The thick and syrupy milk acts as a sweetener and softens the ice cream, allowing for easier scooping. To make your ice cream less sweet, you can use low-fat or fat-free condensed milk. When making homemade condensed milk, you can replace sugar with alternatives such as honey, agave nectar, and maple syrup. Other sugar alternatives may not work if they are unable to caramelize. Learn more about sweetened condensed milk and sugar alternatives with my simple Homemade Condensed Milk recipe.

2. Can I Replace Heavy Cream With Milk?

Most of my recipes, including this no-churn ice cream, use fresh dairy cream skimmed from full-fat cow’s milk. At 35% or more fat content, it will whip up well. A liquid cream, found in most chill aisles of grocery stores in the US, and in Europe, it will spoil in a few days even when refrigerated due to a lack of artificial additives. Heavy cream is essential in this recipe and cannot be replaced with milk. In countries where there is no dairy industry, this may be difficult to find. Buffalo milk produces a really good high-fat cream and will be perfect for this.

There are manufactured products, made with milk powders and fats, in places where there is no dairy industry. Although good for some recipes, they are not the fresh cream required in my homemade ice cream recipe.

3. How to Make Vanilla Ice Cream & 50+ Flavors

To make my homemade ice cream recipe without an ice cream machine, you start by whipping up cold heavy cream for about 2-3 minutes until the cream forms soft peaks. Once whipped, you add in your condensed milk. Ensure that both ingredients are very cold when you combine them so they come together in a perfect marriage. Add in your vanilla extract, which is optional, at this stage and whip until you have stiff peaks, about 2-3 minutes. Vanilla extract supports the sweetened condensed milk in keeping your ice cream scoopable after it freezes. The alcohol found in extracts keeps the ice cream from freezing hard and makes it soft enough to scoop into your favorite bowl.

Click here to get the full, printable, Vanilla Ice Cream recipe.

With just this base, you’ll be able to make an endless supply of homemade ice cream flavors! It’s also a vanilla ice cream recipe and a blank canvas to make more than fifty of my favorite flavors, all found on my Gemma’s Freezer Section Ice Cream Destination. From classic vanilla, strawberry and chocolate to pistachio kulfi, strawberry cheesecake, Cookies & Cream, tiramisu and green tea, I’ve made a countless variety of ice creams.

4. How to Store Ice Cream at Home?

Vanilla extract keeps your ice cream from freezing too hard. If you omit vanilla extract, you can leave your ice cream at room temperature for about 15 minutes to make it more scoopable. Store your ice cream in an airtight container for up to six weeks. Try these frozen dessert containers to store your ice cream flavors.

5. How to Make Dairy-Free Homemade Ice Cream

Don’t eat dairy? Not a problem! You can make my homemade ice cream completely dairy-free with full-fat coconut milk and vegan condensed milk. Learn more about my dairy-free coconut ice cream recipe.

Pro Chef Secrets To Making Ice Cream at Home:

1. The cream you must use for my 2 ingredient ice cream is high-fat whipping cream. Cream with 38% fat content or higher is perfect! Often called ‘heavy whipping cream,’ this is the best choice to use for my ice cream. It will double in volume and hold stiff peaks. You can find fat percentages on the carton of cream.
2. Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until SOFT PEAKS form, roughly 3 minutes. You are looking for just thickened cream at this point that is not too firm.
3. Cold condensed milk is a key ingredient and there is no substitute. It makes the ice cream softer and scoopable. You can use fat-free or low sugar if you wish. You can also easily make your own at home with my Sweetened Condensed Milk recipe.
4. After you add the condensed milk, whip the mix on high speed to STIFF PEAKS–that means they will hold their shape and will be firmer than before. Take care not to over-whip at this stage or your cream will curdle.
5. Add in a little vanilla extract at the end. The alcohol in the extract will lower the freezing point making your ice cream a little softer and easier to scoop. (Think about a bottle of vodka in the freezer?! It doesn’t freeze!)

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Watch The Recipe Video!

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Homemade Ice Cream with only 2 Ingredients (No Machine)

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Learn how to make homemade ice cream with my easy 2-ingredient ice cream recipe - no ice cream machine required - and enjoy any flavor you want!

Author: Gemma Stafford

Servings: 3 pints

• Vanilla
• Oreo
• Sprinkles
• Fruit
• Electric Mixer

Prep Time 20 mins

Total Time 20 mins

Learn how to make homemade ice cream with my easy 2-ingredient ice cream recipe - no ice cream machine required - and enjoy any flavor you want!

Author: Gemma Stafford

Servings: 3 pints

Ingredients

• 2 cups (16oz/450ml ) heavy whipping cream (cold)
• 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular, and cold)
• 1 teaspoon Vanilla Extract (optional)

Instructions

• Place sweetened condensed milk in the fridge to keep cold.

• Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.

• Turn off the machine and pour the cold condensed milk into the whipped cream.

• Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).

Making Homemade Ice Cream Flavors

• Now you have your ice cream base you can add in your desired flavors and fixing. GO NUTS! Try my 50+ ice cream flavors at myGemma's Freezer Sectionor experiment with your own flavors and enjoy creating something that is all you. Generally, use two cups of ice cream base and add mix-ins to create your flavors.

• Once you finish creating your flavors, transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before eating.

• Keep stored in the freezer for up to 6 weeks.

Enjoy A Few Initial Flavor Ideas:

• Strawberry Cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice cream base and add strawberry puree

  Does 2% milk work for ice cream?

  Combine milk, sugar, and vanilla in a medium bowl. For the milk, any level of fat will do, whether it's fat-free, 2% or full fat. You can also experiment with chocolate milk to create chocolate ice cream.

  What kind of milk do you use to make ice cream?

  Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled.

  Why should you use whole milk instead of 1% 2% or skim milk to make ice cream will it make a difference?

  More Fat in Milk Makes a Creamier Ice Cream The only thing you really need to know about the milk you're using is how much fat it has. The higher the fat content, the smoother and richer the ice cream will be.

  Can you replace milk in ice cream recipe?

  Vegan ice cream recipes often use coconut milk and nut milks in lieu of cow's milk. Xanthan gum is a thickener that helps ice cream gain a creamy texture, without the need for heavy cream and eggs. Why is vegan ice cream harder when it comes out of the freezer?