Two Ingredient Ice Cream {No Machine Required!}

Something about September triggers my I’m-totally-obsessed-with-autumn side.  I started getting out my fall decorations this past week and put some of my favorite fall-ish meals on the menu with plans to share them with you.  Then Saturday rolled around and as I sat in 97 (yes, ninety-flipping-seven) degree weather, sweating my rear off while watching my son’s football game I decided there was absolutely no way I was going home to cook soup.  So we stopped at the store for ice cream ingredients instead.  Oh autumn, I guess you’ll just have to wait a little bit longer.

You might remember our one ingredient ice cream which is a pretty good fake out.  The difference here is that this is real ice cream.  And it only requires this:

Okay so technically this too:

But I’m not counting that, because this is even great if you forget the vanilla.  The best part about this ice cream is that you can make it with our without an ice cream maker!  And, you can add any flavors or add-ins you like.  (Check out our friend Amanda’s to-die-for flavor combos for this same recipe)  I’m making good ol’ fashioned vanilla, and I’m going to show you the freezer method.

Just dump out your sweetened condensed milk into a mixing bowl

and add some vanilla

Now if you’re using an ice cream machine, all you do is stir in the cream or half and half and pop in the machine.  If you aren’t using an ice cream maker, then you just need to whip the cream first.

Does this sound familiar?  We’re basically doing the same thing as my Creamy Fruit Freeze.

Then just fold the whipped cream into the sweetened condensed milk mixture.  You don’t want to just dump it in and stir.  To fold means to take a little bit at a time, and gently move your rubber spatula from the bottom of the bowl, around up to the top.  This keeps the fluffy air in the cream as opposed to deflating it while stirring.

At this point you can add in anything you like: fresh fruit, crushed cookies, spices, extracts, etc.  Or leave it plain jane like me.  Not that I’m plain.  My ice cream is.  If we’re talking about me, then I’m more like marshmallow fudge ripple with peanut butter cups and sprinkles.  With a side of bacon.

Just place your container in the freezer until the ice cream is firm; at least 6 hours.  Then scoop ‘er up.

Experiment with different flavors- we love crushed oreos, mashed banana, fresh strawberry, cinnamon-graham cracker with apple pie filling, peanutbutter banana with chocolate chips, nutella, you can’t really go wrong here, folks!

Good ol’ fashioned caramel from a jar works just fine too 🙂

 

Two Ingredient Ice Cream {No Machine Required!}

This easy ice cream has only three ingredients and doesn’t require an ice cream maker. If you happen to have one, though, there are instructions included for that as well.
Prep Time 10 minutes

Ingredients

  • 4 cups half and half or cream *only 2 cups needed for non-machine version
  • 14 oz can Sweetened Condensed Milk
  • 2 tablespoons vanilla extract

Instructions

  • Ice Cream Machine:  Combine all ingredients in a mixing bowl and mix well.  Freeze according to manufacturer’s instructions and place in freezer after to set up if needed.
  • Freezer Method:  Omit half and half.  Combine sweetened condensed milk and vanilla in large bowl.  In a separate bowl, pour cups heavy cream into bowl and whip until soft-medium peaks form.  Slowly fold whipped cream into sweetened condensed milk mixture in 3 additions.    Fold until well combined.  Pour into container and freeze for at least 6 hours or until firm.
  • Add-ins may be added before freezing for both methods.  Try fresh fruit, crushed cookies or candies, and different flavored extracts and spices.
Author: Our Best Bites
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. I was just thinking this morning how it’s so sad that I am thrilled that it’s ONLY going to be in the 90’s this week. And how nice and cool that sounds. I’m in Vegas and we love it when the temps start to stay under 100. Pretty sad that a”cool”morning is sometimes hotter than some places’ hottest temperatures. Anyway, thanks for the recipe. We made homemade ice cream just the other day. One quick question. How does this freeze? Does it stay relatively soft or does it get pretty icy/firm? Thanks!

    1. Depends on your freezer, how deep your container is, etc. The recipe says at least 6 hours. It’s not icy; it’s similar to a store bought consistency.

  2. I love this idea! How delightfully simple. Thanks for sharing!

  3. It’s too bad when I went to share it on FB that it showed a different picture than the ice cream, I was hoping for a gentle reminder to make it. lol It looks really yummy. I hope to try this some time. 🙂

  4. This just looks TOO easy! I’m going to have to try it. Maybe I’ll bring it to work with me next week…it’ll make the 13 hour night shift go faster!!!

  5. Holy Yumminess!! I even have the stuff to MAKE THIS ONE!!!! 🙂

    I can’t wait to try it. And I’m a cookies and cream kinda gal myself 🙂

  6. Are you kidding me? That looks awesome! Plus, I can totally use my “homemade” (from instant milk) sweetened condesnsed milk!! Your “Old Fashioned Chocolate Cake” just came out of my oven (waiting for it to cool so I can frost it). I think we will add this to tonight’s FHE treat!! Thank you!!! (I think…Once I have my weigh-in Wed. morning I may be cursing you…)

  7. I’ve recently made a condensed milk ice cream, but I added fruit and nuts to it so I can’t say it was two ingredients. What I can say is that is was fabulous!

  8. YUM! I can’t wait to try it! I’ve had the same dilema as many on here-totally want homemade, but don’t have a machine. I have made it in tin cans and plastic bags-was ging to do one of those just to have some homemade-now it looks like it will be even easier.! Thanks!

  9. Is it possible to make it with fat-free half and half? I didn’t even know you could whip half and half, to tell the truth.

    1. You only use half and half if you’re using an ice cream maker, and you don’t whip anything, you just pour it in. I’ve never tried it with the fat free; you’d have to experiment!

  10. I was just looking at ice cream makers over the weekend, wondering if I should ask for one for Christmas. Looks like I don’t have to! You ladies rock; I’m totally trying this. 🙂

  11. Why ‘O why do you post these while I’m on a DIET?? Oh well, 20 lbs down makes it easy to resist, but I’m definitely going to make it for the hubs with diced Mango mixed in. 🙂

  12. YAY, ice cream without the machine I don’t have! And with sweetened condensed milk, one of my favorite things ever. Can’t wait to try this, thank you!

  13. I love everyone’s comments! So funny. This recipe sounds delicious! Can’t wait to try it 🙂

  14. The problem with using sweetened condensed milk is that I am a pig and will just eat it by itself. I’m 6 feet tall and weigh 145 lbs but based on my eating habits, I should look like Jabba the Hut.

  15. Tried this off of Amandas Blog – it is AMAZING!!! Of course added a few extras in 🙂

  16. Hello!!!! Looks so divine and easy! Maybe a good family night treat! Have the “littles” help during the day and all the “bigs” can enjoy it that night!!!

  17. I’ve been dying for an ice cream maker so I can try out some of your ice cream recipes. But it’s just another clunky gadget to store in my already-too-small-and-over-filled kitchen. Now I don’t need one, woo-hoo! I’m making this today (I live in FL and ice cream is still a YES here for a couple of months.)

  18. Hi. I found your site from another blogger last night…OMG…I love your blog. I was up til 2am reading entry after entry. I feel a cooking frenzy coming on!! Your blog is witty and I love the step by step pics. Fabulous! So glad I found you. *GRIN*

  19. I just checked out the Eagle Brand website through the link you provided. Wow- how fun! All I needed was a million more recipes to try out…Thanks, Sara!
    P.S. How did the football game go? Are the parents getting any nicer?

    1. Lol, YES! I guess it was that one specific team we played, it was their Moms who were crazy ladies! Saturday’s game was lovely (besides being scorching hot) and the parents were normal!

  20. I think i must have a go at this. I’ve made it with cream and natural yoghurt but the last time i made it i wasn’t keen so change of ingredients and away we go 🙂

  21. Thank you! I don’t have an ice cream maker and vanilla is my favorite 🙂

  22. Oh.My.Golly. We absolutely love ice cream, and I cannot wait to try this. Do you know how many servings this makes? Thanks so much for sharing. Happy Monday! ☺

  23. Oooh! I can’t wait to try this. I have an ice cream maker but it is really old and makes a shrieking sound as it churns that freaks out my dogs and makes them pee in the house, so I don’t use it. I’ve been looking for a recipe that doesn’t need the darn machine. Thank you!