There’s something magical about desserts that deliver big rewards with barely any effort. That’s exactly what hooked me on this 2-ingredient ice cream. No eggs, no ice cream maker, no complicated steps just a pint of heavy cream and a can of sweetened condensed milk.
Whip, fold, freeze, and boom you’ve got an ultra-creamy, dreamy dessert that rivals anything from the store. This no-churn beauty is a game-changer for anyone who wants to satisfy a sweet craving fast, without spending hours in the kitchen or investing in fancy gear.
What makes it even better? It’s totally customizable. Sometimes I swirl in this Vanilla Simple Syrup for a richer flavor or crumble a few Best Brown Sugar Rhubarb Cookies on top for added texture and tang. It’s rich, silky, and sweet but never too sweet.
This recipe’s been trending because it makes homemade ice cream accessible to everyone. Whether you’re a busy parent, a college student, or just craving something cold and creamy at midnight, this one’s for you.
Tried it your way? Drop your version in the comments I’d love to hear how you made it your own!
What’s So Special About This Dish?
This recipe didn’t just solve a craving it simplified my dessert life. Here’s why I keep coming back to it again and again:
- No ice cream maker? No problem: I first tried this when I was in a tiny apartment with zero counter space. It quickly became my go to no gadgets, no stress, just pure creamy goodness.
- Perfect for lazy sweet cravings: On days when I just want something cold and comforting without effort, this is my answer. It tastes gourmet but takes 10 minutes to prep.
- It’s basically a flavor playground: From crushed cookies to fresh berries to espresso powder, I’ve added it all. Every batch feels like a brand-new dessert.
- I don’t overspend at the store anymore: With a tub of this in the freezer, I skip the pricey pints and still get my ice cream fix anytime I want.
- Portion-friendly indulgence: It’s rich and satisfying, so I never feel the need to overdo it just a scoop or two does the trick.
2-Ingredient Ice Cream
Equipment
- Mixing bowl (large)
- Electric hand mixer or stand mixer
- Silicone spatula
- Airtight freezer-safe container
- Measuring cup (optional)
- Freezer
Ingredients
- 1 pint heavy whipping cream
- 1 14 ounce can sweetened condensed milk
Instructions
- Pour 1 pint of heavy whipping cream into a large mixing bowl.
- Beat the cream using an electric mixer until stiff peaks form.
- In the same bowl, gently fold in the 14 oz can of sweetened condensed milk.
- Fold slowly and carefully to keep the whipped texture airy.
- Transfer the mixture to a freezer-safe container.
- Smooth the top with a spatula and cover with a lid.
- Freeze for at least 6 hours or until firm.
- Scoop and serve as is or with your favorite toppings!
Nutrition Info:
| Nutrition | Value |
| Calories | 725kcal |
| Carbohydrates | 57g |
| Protein | 10g |
| Fat | 53g |
| Sugar | 53g |
| Sodium | 170mg |
Next-Level Variations for 2-Ingredient Ice Cream!
- Masala Chai Ice Cream: Steep 2 chai tea bags in a few tablespoons of warm cream before whipping, then chill and use as usual. The subtle spice adds a warm, cozy twist that’s anything but boring.
- Salted Honey Butter Ice Cream: Fold in a swirl of melted butter, a pinch of flaky sea salt, and a spoonful of rich honey. It creates this sweet-savory combo that’s almost caramel-like, but way more interesting.
- Espresso Cardamom Swirl: Stir in 1 tbsp of instant espresso powder and a pinch of ground cardamom. The bold coffee hit and aromatic spice make this a favorite for grown-up palates.
- Toasted Coconut & Lime Zest: Toast shredded coconut until golden and mix it in with some fresh lime zest. It adds a nutty crunch and zippy brightness that instantly transports you to tropical dessert bliss.
- Balsamic Berry Ripple: Simmer mixed berries with a splash of balsamic vinegar until jammy, then swirl through before freezing. Sounds odd but the tang balances the sweetness beautifully.
Quick Questions For This Recipe?
Q: Can I use low-fat cream instead of heavy whipping cream?
Ans: Not really. You need full-fat heavy cream to get that thick, whipped texture. Low fat versions won’t hold peaks and your ice cream will turn icy, not creamy.
Q: How long does it last in the freezer?
Ans: Up to 2 weeks! Just keep it tightly sealed in a freezer-safe container to avoid freezer burn or weird textures.
Q: Can I make it less sweet?
Ans: Yes! Use only ¾ of the sweetened condensed milk, or try a version with unsweetened condensed coconut milk and add a bit of maple syrup or monk fruit to control sweetness.
Q: What if I don’t have a mixer?
Ans: You can whisk by hand, but it’ll take serious arm power (and time). If possible, borrow an electric hand mixer it’ll save you effort and get better results.
Q: Can I add alcohol to this ice cream?
Ans: Yep! A tablespoon of vodka, rum, or Irish cream keeps it scoopable straight from the freezer and adds a fun twist to the flavor.
