I have made a variety of Ice Creams and shared many recipes on this website, and this one is the easiest recipe. Nothing can be easier than this. You only need Cream and Condensed Milk. I had some leftovers of both of them and needed to use them up. There was about 1/2 cup Condensed Milk, so I added 1 cup Cream, about double the amount, but you could add more Cream. I simply mixed them well and froze until firm. Sounds easy, doesn’t it?


4 Servings


1 cup Thickened Cream, Heavy Cream OR Light Whipping Cream
*Note: You can add more Cream for less sweet Ice Cream
1/2 cup Condensed Milk
1/2 teaspoon Vanilla Extract *OR flavour of your choice, e.g. Rum, Lemon Juice, etc.

  1. Place all ingredients in a mixing bowl and use a whisk OR electric mixer to whip until soft peaks form.
  2. Transfer into a container and freeze until firm. *Note: When it is completely frozen and too hard, transfer the Ice Cream from the freezer to the fridge 20-30 minutes before serving. Or let it stand at room temperature for 10-15 minutes.