Easy Homemade Ice Cream (Print Version)
Whipped cream base with rich vanilla and chocolate layers, frozen to creamy perfection.
# Ingredients:
Dairy
01 -
2 cups (16 fl oz) cold heavy cream, minimum 36% fat
02 -
1 (14 oz) can sweetened condensed milk, chilled
03 -
2 tablespoons whole milk
Flavorings and Sweeteners
04 -
1 tablespoon pure vanilla extract
05 -
1/2 teaspoon pure vanilla extract (optional for chocolate swirl)
06 -
1/4 cup (24 g) unsweetened cocoa powder
07 -
1/4 cup (30 g) powdered sugar
08 -
Pinch of fine sea salt
# Instructions:
01 -
In a small bowl, whisk together unsweetened cocoa powder, powdered sugar, milk, and optional vanilla extract until smooth and lump-free. Adjust consistency by adding milk one teaspoon at a time until thick but pourable. Set aside.
02 -
Pour cold heavy cream into a large chilled bowl. Using an electric mixer, beat on medium-high speed until stiff peaks form. Avoid overmixing to prevent graininess or separation.
03 -
Gently fold chilled sweetened condensed milk, vanilla extract, and sea salt into whipped cream using a rubber spatula. Mix slowly and carefully to preserve airiness and prevent deflation.
04 -
In an airtight freezer-safe container, layer half of the vanilla base evenly. Spoon half of the chocolate mixture in dollops over it. Pour remaining vanilla base and spread gently. Add remaining chocolate mixture in dollops on top. Using a butter knife or skewer, swirl the chocolate through the vanilla base in figure-eight or zig-zag motions to create a marbled effect without overmixing.
05 -
Cover container tightly with lid or plastic wrap pressed directly on surface to prevent ice crystals. Freeze in the coldest part of freezer for at least 6 hours or overnight until firm.
06 -
Remove ice cream from freezer and allow to soften at room temperature for 5-10 minutes before scooping for optimal creamy texture.
# Notes:
01 -
Press plastic wrap directly onto ice cream surface before freezing to avoid ice crystal formation.