Homemade Chunky Ice Cream

Why You Will Love This Recipe

• No ice cream machine required
• Only four basic ingredients
• Creamy texture without ice crystals
• Easy to customize with your favorite mix-ins
• Perfect for beginners and families

Ingredients

• 2 cups cold heavy whipping cream
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips, chopped nuts, or crushed cookies

Kitchen Tools

• Electric or manual mixer
• Silicone spatula
• Airtight freezer-safe container

Step-by-Step Instructions

1. Pour the cold whipping cream into a bowl and beat at medium-high speed until firm peaks form. Stop once the texture is fluffy and stable.
2. Gently fold in the sweetened condensed milk and vanilla extract using a spatula. Mix with slow, wrapping motions to keep the mixture airy.
3. Add the chocolate chips, nuts, or cookie pieces and fold gently until evenly distributed.
4. Transfer the mixture to an airtight container. Smooth the surface and cover it tightly.
5. Freeze for at least 6 hours or overnight for best texture.
6. Remove from the freezer 5–10 minutes before serving for easier scooping.

Tips for Best Results

• Make sure the cream is very cold before whipping
• Do not overbeat the cream to avoid a grainy texture
• Cover the surface tightly to prevent ice crystals
• Let the ice cream rest a few minutes before serving

Storage

Store the ice cream in an airtight container in the freezer for up to two weeks. Avoid repeated thawing and refreezing to maintain a smooth texture.

Flavor Variations

• Add cocoa powder for a chocolate base
• Use almond or coconut extract instead of vanilla
• Mix in fruit pieces or caramel swirls

Nutrition (Per Serving)

Calories: ~320 kcal
Fat: 22 g
Carbohydrates: 28 g
Sugar: 24 g
Protein: 4 g