Makes: about 1.2 liters (10–12 scoops)  Freeze time: 6–8 hours 

Ingredients (Classic Base)

• Cold heavy cream (35% fat or more) — 500 g (2 cups)
• Sweetened condensed milk — 395 g (1 can / 14 oz)
• Vanilla extract — 1 tsp (optional but recommended)
• Pinch of salt (optional)

This simple base makes soft, scoopable ice cream.

Equipment (Important)

• Hand mixer or stand mixer
• Large mixing bowl
• Spatula
• Freezer-safe container with lid (loaf pan or plastic box)

Step-by-Step Instructions (Beginner Friendly)

1) Chill Everything First

Put your mixing bowl and beaters in the freezer for 10 minutes.
Your cream must be very cold.

Cold cream whips faster and stays smooth.

2) Whip the Cream to Stiff Peaks

Pour 500 g cold heavy cream into the bowl.

Mix on medium-high speed for 2–4 minutes.

Stop when you reach stiff peaks:

• the cream becomes thick
• it holds its shape
• the peak stands up and does not fall

⚠️ Do not overwhip or it may turn grainy.

3) Add Condensed Milk Gently

Do NOT pour everything at once.

Add the condensed milk in 3 parts, folding slowly with a spatula.

How to fold:

• cut down the center
• lift from the bottom
• turn the bowl
• repeat gently

Folding keeps the ice cream light and airy.

4) Add Flavor (Optional)

Add:

• 1 tsp vanilla extract

Fold gently again.

5) Freeze Properly

Pour the mixture into a freezer-safe container.

Smooth the top.

Optional: press plastic wrap directly on the surface (helps prevent ice crystals).

Cover with a lid.

Freeze for at least 6 hours, best overnight.

6) Serve Like Real Ice Cream

Before scooping, let the ice cream sit at room temperature for 8–12 minutes.

Use a warm scoop for perfect scoops.

Texture Check (Before Freezing)

Your mixture should look like:

• thick whipped mousse
• smooth and creamy
• holds its shape

If it looks runny, the ice cream may freeze too hard.

Easy Flavor Variations

1) Lemon Ice Cream

• lemon zest — 1–2 tsp
• lemon juice — 1 tbsp max (too much makes it icy)

2) Chocolate Ice Cream

• cocoa powder — 25–30 g

Mix cocoa into condensed milk first, then fold in.

3) Strawberry Swirl (Very Pretty)

• strawberry jam — 120 g

Fold lightly at the end for a marble look.

4) Coffee Ice Cream

• instant coffee — 2 tsp
• hot water — 1 tbsp

Cool completely, then add.

5) Cookie Crunch

• crushed cookies — ½ cup

Fold in at the end.

Common Problems & Fixes

Cream Will Not Whip

Reasons:

• cream is not cold
• fat % is too low
• bowl is warm

Fix:

• use 35%+ heavy cream
• chill bowl and beaters
• chill cream for 10 minutes

Cream Looks Grainy (Overwhipped)

Fix:

Add 2–3 tbsp cold cream and mix on low for 10 seconds.

Stop immediately.

Ice Cream Is Too Hard

Reasons:

• cream was underwhipped
• too much liquid flavor added

Fix:

Let it soften 10–15 minutes before serving.

Next time whip to stiff peaks.

Ice Crystals / Icy Texture

Reasons:

• too much juice
• mixture was mixed too strongly
• container not sealed well

Fix:

Use zest instead of juice, fold gently, cover tightly.

Storage

Store covered in the freezer for up to 2 weeks for best texture.