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Homemade Ice Cream Fourteen Ways


Prep Time: 10 minutes

Freeze Time 6 hours

Total Time: 6 hours 10 minutes

Yields: 1 1/2 quart



  • 2 cups heavy cream, chilled
  • 1 (14 ounce) can sweetened condensed milk, chilled
  • 1/2 teaspoon vanilla extract



  1. In the bowl of an electric mixer, whip the cream until stiff peaks form. On low speed, mix in the condensed milk, vanilla, and any flavorings.
  2. Pour into a resealable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm. Keep stored in the freezer.

Recipe Notes

  1. The cream you must use is often called ‘heavy whipping cream,’ this is the best choice for making ice-cream.
  2. Use a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until SOFT PEAKS form, roughly 3 minutes.
  3. Cold cream and condensed milk is a key.
  4. After you add the condensed milk, whip the mix on high speed until STIFF PEAKS form , that means they will hold their shape. **Do not over whip at this stage or your cream will curdle.


Ice Cream Flavor ideas:

*Note: some mix-ins may increase the amount of time the ice cream needs to freeze before serving.

*Add mix-ins to the condensed milk and vanilla before folding into the whipped cream as the recipe instructs.



8 ounces softened cream cheese


Mint chip

1 teaspoon peppermint extract + 1 cup mini chocolate chips + green food coloring to desired hue.


Peanut Butter/ Nutella / Cookie Butter

1/2 cup - 1 cup depending on your flavor desired.


Cinnamon Roll

3 tablespoons butter melted + 1/2 teaspoon cinnamon


Caramel or Dulce de Leche

1/2 – 1 cup caramel drizzled over the almost frozen mixture, stir to break up the ribbon a bit, then drizzle more and freeze.


Salted Caramel

1/2 – 1 cup caramel + 1 teaspoon sea salt drizzled over the almost frozen mixture. Let freeze one hour, stir to break up the ribbon a bit, then drizzle more caramel and sea salt and freeze.



Add a few tablespoons of bourbon.



3/4 cup cocoa powder (sifted) + 4 ounces melted cooled chocolate


Rocky Road

1 cup chocolate syrup + 1 cup mini marshmallows + 1 cup toasted almonds swirled into ice cream



10 graham crackers, crushed + 1 Hershey’s bar, chopped + 1/2 cup marshmallow fluff



1/2 cup cocoa powder (sifted) + 2 tablespoons instant espresso powder


Cookies & Cream

15 Oreo cookies, coarsely chopped (half cup when chopped)


Berry Swirl

2 cups fresh berries + 3 tablespoons sugar + 2 tablespoons lemon juice cooked in a small saucepan over medium-high heat until burst. Chill before swirling into ice cream.

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