This Ice Cream Has Only 2 Ingredients!
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Two-ingredient ice cream is a
Two-ingredient ice cream is a delightful treat that brings simplicity and deliciousness together in a single bowl at home. With just two basic ingredients—whipped cream and condensed milk—you can create a creamy and decadent ice cream at home without the need for an ice cream maker or any complex steps. The process involves whisking the whipped cream until it reaches a soft peak consistency and then gently folding in the sweetened condensed milk. This combination creates a velvety base that serves as a canvas for endless flavor possibilities. Whether you prefer classic vanilla, rich chocolate, fruity strawberry, or a myriad of other flavors, two-ingredient ice cream offers a versatile and quick solution to satisfy your cravings. Just freeze the mixture for a few hours, and you'll have a homemade frozen treat that is sure to impress your taste buds.
Recipe:
2 Cups heavy Cream
14 oz. Condensed Milk
2 Tsp. Vanilla Extract (optional)
Get a metal bowl that's about 4 quarts/liters, and another bowl that's at least twice as big. Put the bowls and your cream and milk in the freezer for 10-15 minutes. Take out the bigger bowl and fill it halfway up with ice, ideally crushed ice. Mix about 1 part salt for every 4 parts ice into the bowl. Nest the smaller bowl into the ice.
Put all the ingredients into the smaller bowl and beat them with an electric hand mixer on its lowest setting for 8-10 minutes, until it doesn't seem to be getting any colder or fluffier. If ice cream starts to freeze hard to the walls of the bowl, scrape it off with a spoon and keep beating.
Put the whole rig — inner bowl, outer bowl, ice, everything — into the freezer for an hour. Take it out and beat it again for 3-5 minutes, or until it has deflated, gone smooth, and looks like it's starting to melt. Again, if there's anything frozen hard to the walls of bowl, scrape it off with a spoon and keep beating. (If you want any chunks in your ice cream, mix them in now.)
Quickly transfer the ice cream to a lidded freezer container and harden in the freezer for 24 hours.
Music from #Uppbeat (free for Creators!):
https://uppbeat.io/t/justin-lee/gentl...
License code: ZVHCDEGXR6CUXIIG
Thank you so much for watching please leave a like and subscribe and I will see you next time!!
Recipe:
2 Cups heavy Cream
14 oz. Condensed Milk
2 Tsp. Vanilla Extract (optional)
Get a metal bowl that's about 4 quarts/liters, and another bowl that's at least twice as big. Put the bowls and your cream and milk in the freezer for 10-15 minutes. Take out the bigger bowl and fill it halfway up with ice, ideally crushed ice. Mix about 1 part salt for every 4 parts ice into the bowl. Nest the smaller bowl into the ice.
Put all the ingredients into the smaller bowl and beat them with an electric hand mixer on its lowest setting for 8-10 minutes, until it doesn't seem to be getting any colder or fluffier. If ice cream starts to freeze hard to the walls of the bowl, scrape it off with a spoon and keep beating.
Put the whole rig — inner bowl, outer bowl, ice, everything — into the freezer for an hour. Take it out and beat it again for 3-5 minutes, or until it has deflated, gone smooth, and looks like it's starting to melt. Again, if there's anything frozen hard to the walls of bowl, scrape it off with a spoon and keep beating. (If you want any chunks in your ice cream, mix them in now.)
Quickly transfer the ice cream to a lidded freezer container and harden in the freezer for 24 hours.
Music from #Uppbeat (free for Creators!):
https://uppbeat.io/t/justin-lee/gentl...
License code: ZVHCDEGXR6CUXIIG
Thank you so much for watching please leave a like and subscribe and I will see you next time!!
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