Ever eat ice cream with a spoon out of its carton and aimlessly read the ingredients?
Depending on the type of ice cream you’re eating, there’s probably a host of ingredients that don’t need to be in there—ones that make the ice cream unhealthy and cause that icky feeling you get after guiltily putting the half-eaten carton back in the freezer (been there!).
What if we told you that making ice cream from scratch can be pretty easy? If you’re intimidated, take heed. For this recipe, you just needed two simple ingredients and only one jar (that’s right—no ice cream machine) to make a delicious ice cream everyone in your family will love.
Thanks to Chef Gemma Stafford of Bigger Bolder Baking, the easiest homemade ice cream is now a reality. When we say easy, you don’t even know the half of it. Not only are there just two ingredients, but it comes together in a pinch!
Let’s get started, shall we?
First of all, the jar is honestly the most important part of this whole process. It needs to be a 12-ounce jar that seals tightly; Gemma warns not to try to use a plastic Tupperware, it just won’t be the same. Check your kitchen cabinets—you likely have one floating around someplace.
About 30 minutes prior to making your ice cream, you’ll want to chill your jar in the fridge so that it gets nice and cold and doesn’t melt the good stuff when you pour it in.
The next two ingredients are pretty simple:
1. Heavy whipping cream. Get a cream that’s around 36% fat content, which will whip up nicely and make your ice cream thick and creamy.
2. Condensed milk. This is a liquid sugar that sweetens it up and makes your ice cream more scoopable.
Simply pour your cream into the cold jar and then mix in the condensed milk. Then screw on the lid of the jar and shake it around. A pretty short list of directions, huh?
What happens next is pretty awesome. After shaking the mixture around for a few minutes (Gemma recommends around 5-7), the liquid thickens into, well, ice cream! Don’t over-shake it though, which can split your ice cream and there’s no way to fix that.
If you’re not sure if your ice cream has thickened, simply take the lid off and have a look. If it’s still too thin, keep on shaking!
As if this ice cream recipe wasn’t already awesome enough, it’s extremely versatile too. You can eat the ice cream as is, but you can also use it as a blank canvas to turn it into any flavor you’d like.
To see as a step-by-step process of how to make this 2-ingredient ice cream, as well as how to turn it into flavors like chocolate, vanilla, and strawberry, check out Gemma’s video tutorial below!
How easy (and delicious) does that look? Have you ever made ice cream from scratch before? Will you be trying out this easy 2-ingredient recipe?