It’s the countdown to National Ice Cream Day, and I am soooo excited! I have such a big sweet tooth, as we all know, and growing up we ALWAYS had ice cream in the freezer. Pair it up with those saucy toppings of chocolate, caramel, syrupy walnuts, berries & more that my mom always had in the cupboard, and you can see why I love ice cream soooo much!
This is one of my favorite recipes for making ice cream at home. You’ll only need two base ingredients, but you can get very creative with your toppings and additions. Well, no need to keep you all waiting. Here it is!
2 cups heavy whipping cream (very cold)
14 oz (1 can) of sweetened condensed milk
2 tsp vanilla extract , optional
In a large mixing bowl, whip 2 cups of heavy cream on high speed for 2-4 minutes. The goal is to achieve firm, stiff peaks.
Add 2 tsp vanilla extract (optional) if you’d like. This is perfect for making butter pecan, vanilla bean, or vanilla ice cream. If you’re making strawberry ice cream, it’s probably safe to skip the vanilla extract addition.
Fold in sweetened condensed milk and your toppings. I’m making Butter Pecan ice cream, so I added about 3/4 cup of chopped pecans to my mixture.
Transfer mixture to an ice cream storage container. I used a 5×9 baking pan.
Cover well, and place in the freezer for 5-6 hours until solid. I like to place my ice cream container on a mid to lower shelf to keep it firm with that rich ice creamy texture.
When you’re ready to enjoy, set it out for a few moments, then take a warm ice cream scoop to it for the perfect ‘scoop curl’!