This 3-Ingredient Ice Cream is the easiest way I’ve ever made a rich, creamy frozen dessert—no ice cream maker required. With just a few pantry staples and a little chill time, I get a soft, scoopable ice cream that’s endlessly customizable and incredibly satisfying.
Why You’ll Love This Recipe
I love this ice cream recipe because it takes less than 10 minutes to whip together, and the results are just as smooth and creamy as store-bought versions. There’s no cooking, no eggs, and no special equipment involved. Plus, I can flavor it however I like—from vanilla and chocolate to fruit and cookie swirls—making it the perfect base for endless ice cream creations.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Sweetened condensed milk
-
Heavy whipping cream
-
Vanilla extract (or other extract for flavoring)
Directions
-
I pour the heavy cream into a large mixing bowl and whip it using a hand mixer or stand mixer until stiff peaks form.
-
I gently fold in the sweetened condensed milk and vanilla extract using a spatula until fully combined and smooth.
-
I transfer the mixture to a loaf pan or freezer-safe container, smooth the top, and cover with plastic wrap or a lid.
-
I freeze the mixture for at least 6 hours, or until firm.
-
I scoop and enjoy straight from the freezer—no churning, no fuss.
Servings and timing
This recipe makes about 6 servings and takes just 10 minutes to prepare, plus 6 hours of freezing time.
Variations
-
I mix in crushed cookies, swirls of caramel, or chopped fruit before freezing.
-
For chocolate ice cream, I stir in cocoa powder or melted chocolate during the folding step.
-
I’ve made matcha, peanut butter, and even coffee versions by switching out the extract and add-ins.
-
I sometimes replace vanilla extract with almond, peppermint, or citrus for a fun twist.
Storage/Reheating
I store the ice cream in a freezer-safe container for up to 2 weeks. It stays scoopable but can soften slightly if left out too long. There’s no reheating needed—just thaw for a few minutes if it’s extra firm.
FAQs
Can I use half-and-half instead of heavy cream?
No, it doesn’t whip properly. I always use full-fat heavy cream for the right texture.
Is this ice cream super sweet?
It’s sweet from the condensed milk, but I find it just right. I can balance it by adding a pinch of salt or tangy mix-ins.
Can I use non-dairy ingredients?
Yes, I use coconut cream and sweetened condensed coconut milk for a dairy-free version that still turns out creamy.
Does this taste like store-bought ice cream?
Honestly, yes—maybe even better. The texture is rich, smooth, and melts beautifully.
Can I make this recipe without an electric mixer?
Yes, but it takes longer by hand. I use a whisk and plenty of elbow grease to whip the cream until stiff.
Conclusion
This 3-Ingredient Ice Cream is my favorite fuss-free dessert—quick to prep, endlessly customizable, and incredibly creamy. Whether I’m making a batch for a summer treat or experimenting with new flavors, it’s a go-to recipe that proves simple really can be spectacular.
Print
Super Simple 3-Ingredient Ice Cream Recipe
- Prep Time: 10 minutes
- Total Time: 6 hours 10 minutes
- Yield: About 6 servings
- Category: Dessert
- Method: No-Churn / Freezing
- Cuisine: American
- Diet: Gluten Free
Description
This Super Simple 3-Ingredient Ice Cream is an ultra-creamy, no-churn dessert made with sweetened condensed milk, heavy cream, and vanilla extract. Perfect for quick homemade ice cream with no machine needed—just whip, fold, freeze, and enjoy.
Ingredients
- 2 cups heavy whipping cream (cold)
- 1 (14 oz) can sweetened condensed milk
- 2 tsp vanilla extract (or other extract of choice)
Instructions
-
In a large bowl, whip heavy cream with a hand mixer or stand mixer until stiff peaks form.
-
Gently fold in sweetened condensed milk and vanilla extract using a spatula until well combined.
-
Pour the mixture into a freezer-safe container or loaf pan.
-
Smooth the top and cover with plastic wrap or a lid.
-
Freeze for at least 6 hours or overnight until firm.
-
Scoop and serve straight from the freezer.
Notes
- For chocolate ice cream, add ¼ cup cocoa powder or ½ cup melted chocolate.
- Swirl in caramel, fruit purée, or cookie crumbs before freezing.
- Use almond, peppermint, or citrus extract to create unique flavors.
- For a dairy-free version, substitute with coconut cream and sweetened condensed coconut milk.
- Add a pinch of salt to balance the sweetness.
Your email address will not be published. Required fields are marked *