Homemade Ice Cream with Heavy Whipping Cream: The Easiest 2-Ingredient Recipe

Want creamy, dreamy ice cream without an expensive machine? This homemade ice cream with heavy whipping cream is your answer. With just two ingredients and no special equipment, you’ll have freezer-ready dessert in minutes.

Why this recipe works:

• Uses simple pantry staples
• No ice cream machine needed
• Endless flavor possibilities
• Creamier than store-bought versions

2-Ingredient Homemade Ice Cream (No Machine Needed!)** or **Easy Homemade Ice Cream with Heavy Whipping Cream (2 Ingredients!)** or **No-Churn Homemade Ice Cream with Heavy Whipping Cream** or **2-Ingredient Heavy Whipping Cream Ice Cream (No Machine!)** or **Simple Homemade Ice Cream (Just Heavy Whipping Cream & 1 More!)** Pick the one that fits best!

Make creamy homemade ice cream with just 2 ingredients—no machine needed! Try 50+ flavor ideas. Uses heavy whipping cream for rich texture.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Dessert

Cuisine American

Servings 1

Ingredients

  

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• 2 cups (16 fl oz/450 ml ) heavy whipping cream (cold)
• 14 ounces (1 can/ 400 ml) cold sweetened condensed milk (fat-free or regular)
• 1 teaspoon Vanilla Extract

Instructions

 

• Chill the sweetened condensed milk in the fridge for at least 4 hours.
• Whip the cold cream on medium-high speed with an electric hand mixer or stand mixer using a whisk attachment until soft peaks form.
• Turn off the machine, then pour the chilled condensed milk into the whipped cream.
• Increase speed to high and whisk until thick with stiff peaks. Turn off the mixer and fold in vanilla extract if desired.

Making Homemade Ice Cream Flavors

• Add your favorite flavors and mix-ins to the ice cream base. Get creative—try over 50 flavor ideas or invent your own. Use two cups of base per batch and customize to your taste.
• Transfer the ice cream mixture to an airtight container after blending the flavors. Freeze for at least 6 hours or overnight before serving. Store in the freezer for up to 6 weeks.

Enjoy A Few Initial Flavor Ideas

• Combine 1 cup of cheesecake with 2 cups of ice cream base, then stir in strawberry puree.
• Fold ½ cup crushed honeycomb into 2 cups of ice cream base. Avoid overmixing to prevent softening the ice cream, though it will enhance flavor.
• Stir ⅔ cup of crushed Oreo cookies into 2 cups of ice cream base.
• Swirl 1/4 cup of mango puree into 2 cups of ice cream base.
• Fold 1 cup of frosted Rainbow cake into 2 cups of ice cream base.
• Fold 1 cup of frosted Funfetti cake or cupcake into 2 cups of ice cream base.

Notes

Get 50+ ice cream flavors at my Gemma's Freezer Section Ice Cream Destination .

Keyword do you need heavy cream to make ice cream, heavy ice cream, homemade ice cream heavy whipping cream

Tried this recipe?Let us know how it was!

Table of Contents

1. Why Heavy Whipping Cream Makes Perfect Ice Cream
2. Ingredients and Tools You’ll Need
3. Step-by-Step Instructions
4. 50+ Flavor Variations
5. Answering Common Questions
6. Pro Tips for Best Results

Why Heavy Whipping Cream Makes Perfect Ice Cream

Heavy whipping cream (with 35-40% milk fat) creates the ideal base for homemade ice cream. The high fat content:

• Traps air when whipped, creating light texture
• Prevents icy crystals from forming
• Makes scooping easier straight from freezer
• Provides rich, creamy mouthfeel

Unlike milk or half-and-half, heavy cream whips into stable peaks that hold their shape. This structure remains after freezing, giving you professional-quality results at home.

Ingredients and Tools You’ll Need

The Essential Two Ingredients:

• Heavy whipping cream (2 cups, cold)
• Sweetened condensed milk (14oz can, cold)

Optional Additions:

• 1 tsp vanilla extract
• Pinch of salt
• Your favorite mix-ins

Basic Equipment:

• Electric mixer (hand or stand)
• Mixing bowls
• Spatula
• Airtight container for freezing

Learn more about essential kitchen tools in our comprehensive baking guide.

Step-by-Step Instructions

1. Preparing Your Ingredients

Chill everything – bowl, beaters, and ingredients. Cold temperatures help the cream whip properly.

2. Whipping the Cream

Beat cold heavy whipping cream on medium-high until soft peaks form. This takes about 3-4 minutes.

3. Incorporating Condensed Milk

Gently fold in cold condensed milk until fully combined. The mixture should be thick and hold stiff peaks.

4. Adding Flavors

Mix in vanilla extract or other flavorings. For chunky additions, fold them in last.

5. Freezing

Transfer to an airtight container. Freeze for at least 6 hours, preferably overnight.

50+ Flavor Variations

The basic recipe becomes a blank canvas for endless creativity. Here are crowd-pleasing ideas:

Fruit Flavors

• Strawberry swirl
• Mango puree
• Mixed berry

Decadent Treats

• Cookies and cream
• Chocolate peanut butter
• Brownie batter

Unique Combinations

• Lavender honey
• Matcha green tea
• Chai spice

Find more inspiration on our Pinterest board with hundreds of ice cream recipes.

Answering Common Questions

Do you need heavy cream to make ice cream?

While possible with alternatives, heavy cream yields the creamiest results. The high fat content prevents iciness.

Can I use half-and-half instead?

Half-and-half lacks sufficient fat (10-18% vs heavy cream’s 35-40%). Your ice cream will be icier and less creamy.

How about mason jar ice cream without heavy cream?

Shaking creamless mixtures works, but texture suffers. Heavy cream versions are noticeably smoother.

Pro Tips for Best Results

1. Chill everything – cold ingredients whip better
2. Don’t overwhip – stop at stiff peaks
3. Layer mix-ins for pretty swirls
4. Let sit at room temperature 5 minutes before scooping

For more expert baking techniques, check out our complete dessert guide.

Ready to Make Your Own?

This homemade ice cream with heavy whipping cream proves fancy equipment isn’t necessary for creamy, dreamy results. With endless flavor possibilities, it’s the perfect summer project for families or impressive dessert for guests.

What flavor will you create first? Share your creations with us on Pinterest!

Why Heavy Whipping Cream is Essential for Homemade Ice Cream

When making homemade ice cream heavy whipping cream is often the star ingredient. Its high fat content (36-40%) ensures a rich, creamy texture that lighter alternatives can’t match. Without it, your ice cream may turn out icy or grainy. Heavy cream’s fat molecules coat ice crystals, preventing them from growing too large during freezing. This results in that velvety mouthfeel we associate with premium heavy ice cream.

Can You Make Ice Cream Without Heavy Cream?

While you technically can make ice cream without heavy cream, the results differ significantly. Many ask “do you need heavy cream to make ice cream?” The short answer: no, but you’ll sacrifice quality. Substitutes like whole milk, half-and-half, or coconut milk work in a pinch, but they produce:

• Less creamy texture
• Faster melting
• Pronounced ice crystals
• Weaker flavor carry

The Science Behind Heavy Cream in Ice Cream

Heavy whipping cream’s magic lies in its composition. The high fat content:

Best Heavy Cream Brands for Ice Cream

Not all heavy creams perform equally. For superior homemade ice cream heavy whipping cream, choose:

1. Organic Valley Heavy Whipping Cream (ultra-pasteurized)
2. Kalona SuperNatural (non-homogenized)
3. Horizon Organic (consistent fat content)

Heavy Ice Cream Recipe Variations

Once you master the basic heavy cream base, experiment with these heavy ice cream variations:

1. Ultra-Rich Vanilla Bean

2 cups heavy cream + 1 cup whole milk + 3/4 cup sugar + 1 vanilla bean (scraped) + 6 egg yolks

2. Chocolate Obsession

2.5 cups heavy cream + 1/2 cup cocoa powder + 3/4 cup sugar + 1 tsp espresso powder

3. Salted Caramel Swirl

2 cups heavy cream + 1 cup caramel sauce + 1 tsp sea salt + 1 cup whole milk

Pro Tips for Heavy Cream Ice Cream Success

• Chill all ingredients for 24 hours before churning
• Age your base mixture overnight for better texture
• Don’t exceed 20% sugar by weight to prevent graininess
• Add 1 tbsp vodka per quart to improve scoopability

Heavy Cream Alternatives: When You Must Substitute

If you absolutely can’t use heavy cream, these blends come closest for homemade ice cream heavy whipping cream substitutes:

The Freezing Factor: Why Heavy Cream Matters Most

During freezing, heavy ice cream maintains its structure because:

1. Fat globules partially coalesce during churning
2. This creates a stable network that traps air
3. The result is smaller ice crystals and smoother texture

Lower-fat alternatives can’t achieve this microstructure, leading to inferior products.

Advanced Heavy Cream Techniques

Take your homemade ice cream heavy whipping cream to professional levels with these methods:

1. Fat Percentage Adjustment

For ultra-premium texture, blend:

• 85% heavy cream (36% fat)
• 15% butter (80% fat)

2. Cream Ripening

Culture your heavy cream with buttermilk for 12 hours before use to develop complex flavors.

3. Progressive Chilling

Churn in stages: 10 minutes churn → 30 minute freeze → 5 minute churn → final freeze.

Nutritional Considerations for Heavy Ice Cream

While delicious, heavy ice cream is calorie-dense. A 1/2 cup serving typically contains:

• 250-300 calories
• 18-22g fat
• 15-20g sugar
• 3-5g protein

Balance indulgence with portion control or lighter alternatives for frequent consumption.

Historical Use of Heavy Cream in Frozen Desserts

The tradition of using heavy cream dates back to:

• 16th century Italian gelato makers
• French glace makers of the 1700s
• Early American ice cream pioneers

Before modern refrigeration, the high fat content acted as a natural preservative for frozen treats.

Equipment Recommendations for Heavy Cream Ice Cream

To properly handle homemade ice cream heavy whipping cream, invest in:

1. Double-wall freezing canister (Cuisinart ICE-100)
2. Stainless steel churn paddles
3. Instant-read thermometer
4. Fine-mesh strainer

Frequently Asked Questions

Q: Can I use whipping cream instead of heavy cream?

A: Yes, but check the fat content – true heavy cream has slightly more fat (36% vs 30%).

Q: Why does my heavy cream ice cream taste greasy?

A: You likely over-churned, causing butterfat separation. Limit churn time to 25 minutes max.

Q: How long does heavy cream ice cream last?

A: Properly stored at 0°F, it maintains best quality for 2 weeks, remains safe for 2 months.

The Future of Heavy Cream in Ice Cream

With the premiumization trend, heavy ice cream continues evolving through:

• Single-origin cream sources
• Grass-fed dairy options
• Small-batch micro-creameries

The answer to “do you need heavy cream to make ice cream” remains clear: for authentic, luxurious texture, nothing compares.