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2-ingredient ice cream recipe

2-ingredient ice cream recipe

  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Ice cream

This 2-ingredient ice cream, made with cream and sweetened condensed milk, is so easy to make and your family and friends will love it!

13 people made this

IngredientsServes: 4

  • 475ml whipping cream
  • 1 (400g) tin sweetened condensed milk

MethodPrep:10min ›Extra time:6hr freezing › Ready in:6hr10min

  1. Beat cream in a bowl using an electric mixer until soft peaks form; add sweetened condensed milk and beat until thick and well combined.
  2. Transfer mixture to a shallow container and cover with cling film; freeze until solid, about 6 hours.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

by duboo

This was my very first adventure into home made ice cream and I chose this one because it's easy. It took a lot longer to set up than I was expecting. 3 - 4 hours. I'm not sure if this is normal or not. I did add in vanilla for extra flavor, but I found this with an extremely sweet condensed milk flavor. After being refrigerated the over night, it still was very soft and very sweet.-23 Jul 2017


2-Ingredient Ice Cream Bread

If you&rsquove never made ice cream bread before, you are in for a whirly, swirly treat that will soon become a household favorite. This Ben & Jerry&rsquos ice cream bread recipe is easy to make &mdash just two ingredients! &mdash and makes for a euphoric Ben & Jerry&rsquos-approved snack or dessert. It&rsquos composed of two parts, the chocolate ice cream bread swirl and the cookie dough ice cream bread swirl. Together, they&rsquore ready to dominate dessert!

For 2-Ingredient Ice Cream Bread Now!


2 Ingredient, No Machine Ice Cream & My Favorite Variations Recipe

And after spending (what ended up being) thousands of dollars (#alsolame) on this cross country move, we were very, very, very broke. So broke that we couldn't buy another ice cream maker anytime in the foreseeable future. Which ended up being okay after all, because it led me to the oh-so-popular 2-ingredient-no-machine-required ice cream recipe!

I love this little recipe. It's awesome in a pinch, because you usually have the ingredients on hand to make one of the two variations I'm going to share with you today. I make it a lot on Sundays because we don't shop on Sundays, and I forget to buy ice cream on Saturday pretty regularly. And we always like to eat brownies and ice cream on Sunday nights, hence the weekly ice cream emergency that requires me to bust out this recipe on a fairly regular basis.

The “original” 2-ingredient recipe calls for mixing whipped cream with a can of sweetened condensed milk. Easy peasy, right?

Well, it turns out it gets even easier than that! You can also use Cool Whip in place of the whipped cream! I mean, really– how much simpler could a recipe get?


How to Make 2 Ingredient Ice Cream (Using Whipped Cream)

Ice cream with 2 ingredients? Real ice cream? Yes, you can really make ice cream with only two ingredients (cream + condensed milk). It shows how easy cooking (and ice cream making) can be. All you need besides two those ingredients are a bowl, a whisk, a container and a freezer.

It so happens that this recipe is also great to explain the science of ice cream. The easier the recipe, the easier it is to extract the science without being distracted by all sorts of extra ingredients and process steps. We can properly zoom in on the role of all (in this case just 2) ingredients and see how these two ingredients fulfill all the different roles within an ice cream.

What is ice cream again (from a scientist’s perspective)?

When we talk about ice cream on this blog we tend to talk about a creamy ice cream, generally scooped in balls onto a cone or in a cup. As opposed to popsicles (which are essentially frozen lemonade), these ice creams contain fats, sugars, often proteins, water and most importantly air!

A more ‘scientific’ analysis of the ice cream will see that there’s the following phases:

  • Water ice crystals (you want these to be small and well spread out to prevent those crispy bits these ice crystals are what make the ‘ice’ in ice cream)
  • Sugar syrup (not all the water actually freezes, some might stay liquid and will have plenty of dissolved sugars inside, we discussed the important of sugars before when discussing the freezing point depression)
  • Solid fat (the fat will have solidified at the low temperatures ice cream is stored)
  • Air bubbles (oh so important to make a light, well melting and soft ice cream)

These three phases are all mixed together and separated (and stabilized) by proteins and in commercial ice creams other stabilizers to improve shelf life.

Top view of the 2-ingredient ice cream, even though you don’t see all those different phases, there are ice crystals, sugar syrup, solid fats and plenty air bubbles in there.

What happens when making ice cream?

This two-ingredient recipe really limits ice cream making to its two most important steps:
1. Aeration: we have to make sure those air bubbles are formed inside the chocolate. For that to happen we have to whip something that can actually hold on to those air bubbles. It needs to be able to hold on to the air bubbles long enough for the ice cream to freeze in the freezer. Once it’s frozen everything around the air bubbles will be so hard the air won’t be able to escape anymore. However, up to that point the air bubbles might still move and disappear.

2. Mixing: all the ingredients have to be mixed together homogeneously. We have to make sure the sugar dissolves well in the water, that the air bubbles are spread through evenly and that the fats are spread out evenly.

2-ingredient ice cream – Role of ingredients

In this 2-ingredient ice cream we use only two ingredients that again contain all the components we need! You will see that the ingredients both fulfill several roles at the same time to still make this complex ice cream structure.

Cream

The first is cream, more specifically cream suitable for whipping, it’s called different everywhere, but contains at least 30% fat. By whisking this cream you can create a foam and thus the air bubbles we need for making the ice cream. The reason cream can hold on to air bubbles pretty well is its high fat content. This fat, together with the proteins in the cream, will stabilize the air bubbles and prevent them from merging immediately.

The cream thus contributes the air bubbles, fat and part of the moisture and proteins.

Side note: Why you shouldn’t boil cream meant for whipping

If you decide to infuse some flavour in the cream (e.g. vanilla or coffee), make sure you do not actually boil the cream. Instead, only heat it up slightly (max. 40C). Cream that has boiled will have denaturated proteins. These aren’t good anymore in stabilizing the foam that is formed by the cream. Instead, you might not end up with a foam, but with butter! Any cream can be whipped too much resulting in butter instead of whipped cream. However, this boiled cream never got foamy but immediately switched over to the butter stage.

Condensed milk

The other ingredient we’re using here is condensed milk. Condensed milk is boiled down, thickened milk with plenty sugar. In a sense it is a pre-mixed version of sugar + water + dairy. Since the sugar is already dissolved in the condensed milk there’s no need to heat up cream or milk to dissolve the sugar. Instead, all we have to do is gently pour it in the whipped cream (making sure to break as little bubbles as possible) and gently fold it through. Easy as that!

Wondering why we need sugar at all in ice cream? It’s to make a soft ice cream. Imagine freezing a cube of water. It will become rock hard. However, if instead we dissolve in sugar not all the water will actually freeze due to a phenomenon called the freezing point depression. This will make the ice cream softer. Combine this with some air and fat in the ice cream and it will result in a smooth silky ice cream!Aerat2. MxingThe otherThe

2-ingredient ice cream recipe

This 2-ingredient ice cream recipe makes a very smooth ice cream. However, I personally find it overly sweet (although opinions differed). You can reduce the condensed milk content, as stated in the recipe, that will affect the softness of the recipe as well (see explanation above in the condensed milk section), but might make it more agreeable to your taste.

There’s a lot more flavor variations you could make on this ice cream of course! In another more elaborate dessert, we included a peanut butter version, works great as well!


2 Ingredient Mango Ice Cream

This 2 ingredient mango ice cream makes a refreshing summer dessert that you can whip up in mere minutes.

All you need for this dessert is:

Frozen Mango – I use a whole bag of frozen mangoes to make enough ice cream to feed my family of 4. Adjust the amount depending on how many portions you’ll be making.

Coconut Milk – a whole can of coconut milk is used to provide a creamy richness to the ice cream.

I find that the ratios in the recipe create a perfectly creamy ice cream. You can adjust the amounts for a thicker or smoother dessert, depending on your own personal preferences.

More Ice Cream Ingredient Ideas

There are a number of other ingredients you can add to your ice cream, to extend beyond the two ingredients listed:

Sweetness – add a tablespoon or more of honey or maple syrup for additional sweetness. We find the mangoes are sweet enough on their own, so don’t add any.

Alternative Milks – swap the coconut milk for any milk you like, keeping it dairy free with almond milk or dairy full with milk or cream, or a combination of the two.

Fruit – add in frozen berries, peaches or any other fruit you like for a mixed fruit ice cream.

2 Ingredient Mango Ice Cream Recipe

  • 13.5 ounce/400ml Can of Coconut Milk
  • 12 ounce/340g Frozen Mangoes
  1. Add the ingredients into a blender or food processor.
  2. Blend until smooth and creamy to your liking.
  3. Move to bowls and enjoy.

Recipe Video Tutorial

Here’s the video where you can watch the easy recipe being prepared, step by step. Hit play below or click here to watch on YouTube.

More Easy Summer Desserts

Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.


Strawberry Ice Cream (No-Churn, 2-Ingredient) + VIDEO

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Originally published June 2016, updated and republished June 2020.

63 comments:

I used sugar free French Vanilla and it works just as well.

Yay! I am so happy to hear you made it.

Have not tried it but want to. l like to explore. and l love icecream..

Glad to hear you tried the s/f creamer..I was wondering if I should try that option!

sure does look cool and refreshing and at the same time. so easy to make.
I'm wondering, instead of using a blender, if I could use my Kitchen Aide Mixer

Hi Colleen! I have not tried it, however I feel like the frozen strawberries would be a little too challenging for the stand mixer. If you do give it a try, please let us know how it goes.

Can you use fresh strawberries? We have them pretty much all summer long here in
California

Fresh strawberries are great. I would just wash them and pop them in the freezer for a few hours first. That way, you blend it into a thick and creamy ice cream. If they are not frozen you will get a strawberry cream, which may not be as thick and creamy when frozen. Enjoy and let us know how it goes.

Can you use fresh strawberries?

Fresh strawberries are great. I would just wash them and pop them in the freezer for a few hours first. That way, you blend it into a thick and creamy ice cream. If they are not frozen you will get a strawberry cream, which may not be as thick and creamy when frozen. Enjoy and let us know how it goes.

Oh,yum!! I just made this with some frozen fresh pineapple chunks and used coconut liquid coffee creamer! Absolutely delicious! . think I'll try it next with frozen peaches and Crème Brulee creamer.

Oh my word! That sounds divine Cindy. I am so glad you like it.

What about using peaches? Seems this should work also?

could you use other fruit?

I used bananas good but icey

Can we use other fruit? What about using fresh strawberries instead of non-fresh strawberries?

I bought fresh strawberries day before yesterday, cleaned and cut them up, then put them in the freezer. They were ready to use to make the icecream last night. DELICIOUS!

I'm wondering how/if adding Nutella would work? The combination of strawberries and Nutella is a favorite of mine! I've made no-churn Nutella ice cream and this recipe as well, just never together. Thoughts?

That sounds like a decadent and scrumptious Strawberry Chocolate Hazelnut Ice Cream. I would consider the sweetness and maybe sub out half and half for the creamer, as it is already sweetened. Let us know how it goes. That is going to be amazing!

I haven't made any ice cream this year. This sounds good. I'll have to pin this for later.

Awesome Leslie! Let us know how it goes.

Hi :)
I did with frozen wild blueberries and my husband love it. I blend it everything in a food processor and I add 1/2 cup heavy whipping cream to it but it was still too sweet for me.

That sounds fabulous! Perhaps adding a pinch of salt to your berries and cream would balance the sweetness for you. Enjoy and thanks for commenting!

I tried this last night and it was DELICIOUS. I'm going to get some fresh (ripe)peaches on Sunday and will the peach version then. Do you have any other of these ice-cream recipes? I'm excited to try lots of varieties! SOOO much better than store bought! Thank you. One never knows how some of these shortcut recipes will turn out but these are truly winners!!

Thanks Julie! I am working on a few variations. I will post them as soon as they are finished. I am so happy you are loving them.

I also used sugar free French vanilla. Yum! Last weekend, my daughter and I made this and really enjoyed it. This weekend, we made it with mangos. It was even better.

I froze the strawberry in a container and freezes so hard, you have to thaw it a bit to eat it later. This week, I froze the leftover mango in silicone mini muffin pans, which works out marvelously well for a small treat.

Can you use milk instead of creamer?

How many servings does this make?

How many servings does this make?

Do you have a recipe for pistachio ice cream?

Do u have a recipe for pistachio ice cream?

Can I use the simply pure vanilla creamer?

We dont have international delight in South Africa what would be the alternative for us to use? Is international delight a milk powder?

No it's a refrigerated liquid. It's a coffee creamer. Same as Coffee Mate.

If you don't have an ice cream setting on your blender, what speed would you use?

I used pulse on mine. or the lowest setting.

for anonymous on using a Vitaix. put creamer in then dump frozen strawberries on top and use your tamper to mooch. when the 4 pillow show up you have ICE CREAM!

How could you do chocolate or vanilla ice cream? Or is that possible??

This is SOOO good! I had to stop my husband from eating it all when it came out of the blender! Unfortunately, the next day, it was hard as a rock. I tried to microwave it a bit, but mostly just softened the outside. Do you leave it out of the freezer for awhile before you serve it?

Fruits does freeze hard. We let it set out on the counter for about 10-15 minutes before serving, depending on the temperature of the house. Enjoy!

Add a tablespoon of vodka. It will keep homemade ice cream from freezing rock hard

Hi Donna, thank you for the recipe. I am currently at home with my children who would love for me to make them this recipe however, I do not have any strawberries. Is there a replacement that will have the same effect? Unfortunately, I am unable to drive to the store to buy strawberries because we just got snowed in (we live in Alaska)! Also, I have 7 kids and I am afraid they will gang up on me if I cannot make this for them. Please help. Thank you!

I have used other frozen fruit with a great outcome. Peaches, berry mix. I would experiment and see how it goes. Enjoy and let me know what you come up with.


2 Ingredient Ice Cream

I stole it from my brother like 20 years ago. I love it.

My husband despises it, but it’s cozy and soft…and you can’t hate Larry Bird. It’s a proven fact. Dude has class.

That’s how I feel about short cut recipes…

Would I serve them at a fancy party? Probably not. But I wouldn’t wear my beloved Larry to a fancy party either… time and place people.

So with that said, I am going to share with you a recipe that is a one way ticket to “elastic pants for life-ville”.

I’m not exaggerating either…it’s already started happening to me. The prospect of homemade ice cream made from 2 ingredients with no ice cream maker necessary is just plain dangerous.

“Elastic pants for life-ville” get ready to welcome a new resident.

2 cups of heavy cream and 1 can of sweetened condensed milk.

I learned how to make this ice cream on my trip to Smuckers back in October. Those people are genius!

All you do is whip the cream until it’s stiff and then fold in your sweetened condensed milk. Freeze it and that’s it. Perfectly delicious and creamy vanilla ice cream. I’m serious. I didn’t believe it at first either, but I cross my heart, it’s unbelievably good.

I have to tell you. What I love most about this ice cream recipe is that it’s crazy adaptable.

So instead of letting it be, and enjoying plain vanilla ice cream I decided to accessorize it. Ice cream likes to get fancy too. It told me so.

So I added 2 more ingredients and transformed my vanilla ice cream into S’mores Ice Cream. Holla!

I had some of these yummy chocolate covered graham crackers in my pantry. as well as some marshmallow ice cream topping. You could also just use Marshmallow Fluff.

I decided to chop up a few of those cookies and put them in the ice cream. I used about 24 cookies…

Then I folded them in.

I transferred my concoction to a plastic container and poured on some of the marshmallow topping.

I wanted the marshmallow swirled in, so I just took a spoon and swirled it throughout the ice cream.

Then I popped it in the freezer and counted the everlasting minutes until it was done. Approximately 360 of them.


2-Ingredient Blueberry Ice Cream Recipe | Homemade Recipes

Making ice cream at home isn’t a revolutionary thing. Quite the contrary it’s actually a pretty easy task, as long as you’ve got the proper ingredients and tools. That includes an ice cream maker (something that a lot of us don’t have). Even if you don’t have an ice cream maker, you can get together your ingredients (milk, fruit, sugar, extract, food coloring, powder, chocolate), blend them and then freeze them for 6 hours.

If you’re looking for a quick treat, that doesn’t sound like the best option right?

Well lucky for you, there’s a way to make ice cream in less than an hour (and even as fast as 30 minutes). Best of all, you only need two ingredients: frozen fruit and heavy cream. While you may have a different favorite ice cream flavor, I’m going to show you how to make a 2-ingredient blueberry ice cream recipe. Below you’ll find the extremely simple recipe, as well as a short video showcasing the quickness of it all.

Gather your kids around and amaze their little heads with this 2-ingredient blueberry ice cream recipe.

Ingredients:

Instructions:

  1. Toss frozen blueberries into large bowl
  2. Pour heavy cream
  3. Add sugar (optional)
  4. Stir for 2 minutes
  5. Place in the freezer for 30 minutes to 1 hour
  6. Enjoy!

Related Posts:

  • 15 Delicious Vegan Ice Cream Recipes
  • Lemon Meringue Pie Ice Cream | Homemade Recipes
  • Homemade Drumstick Ice Cream
  • How To Make An Ice Cream Cake | Homemade Recipes
  • 22 Easy Homemade Ice Cream Recipes That Will Melt Your Heart
  • 30 Homemade Ice Cream Recipes

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What makes it so healthy?

Most importantly, it’s sugar free (apart from natural occurring fruit sugars of course)!

And finally, it’s vegan friendly too!

I don’t think it could get more healthy if it tried!

It’s really important that you make this with frozen fruit. Don’t try blitzing strawberries and bananas straight from the fruit bowl and then freezing it, it just won’t work properly.

The variations for this ice cream are never-ending.

You could jazz this one up with some chocolate chips or experiment with your own flavours of fruit.

The ice cream can be spooned straight from the freezer and served on a cone or in a cup. Just don’t forget the sauce and sprinkles!

With the schools breaking up for summer this week and the fantastic warm weather we’ve been having, I’m sure kids all over the country will be nagging their parents and carers for ice cream over the coming weeks.

This recipe is perfect as it satisfies their frozen treat craving and makes you feel a little better knowing that it’s just fruit!

So what did my fussy eater think? She may look like a deer caught in the headlights in this picture but believe me, that’s her “excited but posing for a picture” face!


Ingredients for our 2 Ingredient Whole30 Ice Cream:

First, fill a gallon-sized ziplock half full with ice. Add 1/2 cup of salt to the ice and set aside.

Next, dice your strawberries into bite-sized pieces and set aside.

Fill a sandwich-sized bag with nutpods creamer, about a cup. I ended up using half of the bottle for one serving. Then, add the diced strawberries. Zip and close tightly.

Place the small bag inside the ice bag and shake for 3-4 minutes. After shaking is done, remove bag from large ice bag and rinse quickly to get all the salt off.

Open creamer bag and pour into a bowl. **For a creamier texture, blend for 10-15 seconds with a hand-held mixer!

A good variation:

If you don’t enjoy the chunks of strawberry in your ice cream, you can puree the strawberries before adding them to the creamer bag. This will still offer the same great taste and distribute the strawberry-flavor a little more evenly!

When I played competitive sports as a kid, I had a coach that always subscribed to the KISS method: Keep It Simple Stupid! This recipe has taken it back to the simplest form and made something delicious in the process! My kids even love shaking the bag and watching the liquid transform into one of their favorite desserts! Not needing a Whole30 compliant snack/dessert but still like the ease this recipe lends?? Check out our No Churn Oreo Ice Cream. Same easy steps with a delicious outcome!

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