Ingredients
- 2 cups cold heavy whipping cream
- 1 cup sweetened condensed milk (Nestlé recommended)
- 1 tsp vanilla extract
- Optional: chopped nuts, mini chocolate chips, cookie crumbs, or caramel bits for texture
Instructions
1. Whip the Cream
- In a large bowl, beat the cold whipping cream using a hand or stand mixer.
- Continue beating on high speed for about 3–4 minutes until stiff peaks form.
2. Add Condensed Milk and Vanilla
- Gently fold in the condensed milk and vanilla extract using a spatula.
- Mix until everything is smooth and creamy — don’t overmix to preserve the fluffy texture.
3. Add Your Favorite Chunks
- Add chopped chocolate, nuts, or cookie bits if desired.
- Gently fold them in until evenly distributed.
4. Freeze
- Pour the mixture into a freezer-safe container.
- Smooth the top and cover with plastic wrap or a lid.
- Freeze for at least 6 hours or overnight for best results.
Serving Tips
- Serve in a chilled bowl or cone for a refreshing summer dessert.
- Top with extra chocolate chips, caramel drizzle, or a cherry on top!
- Scoop and enjoy within 2 weeks for the freshest taste.
Prep & Chill Time
- Prep time: 10 minutes
- Freezer time: 6 hours
- Total time: 6 hours 10 minutes
- Yields: About 6 servings
FAQs
Can I make this with cocoa powder or other flavors?
Absolutely! Add 2 tablespoons of cocoa powder for chocolate ice cream, or a swirl of fruit jam for fruity versions.
How do I avoid ice crystals?
Make sure your cream is whipped stiff and your freezer container is airtight.
Can I use plant-based milk or cream?
You can try it with full-fat coconut cream and dairy-free condensed milk for a vegan twist.
Final Thoughts
This no-churn vanilla chunk ice cream is perfect for hot days, quick cravings, or a fun activity with kids. Customizable, creamy, and ready to scoop — it’s a freezer staple you’ll return to again and again.
