Every summer, I find myself craving something cold, creamy, and sweet but without the artificial stuff or a long list of ingredients I can’t pronounce. That’s exactly why this 2-Ingredient Ice Cream has become my go-to. It’s ridiculously easy, endlessly adaptable, and honestly tastes better than some store-bought pints.

With just heavy whipping cream and sweetened condensed milk, you can whip up a batch in minutes (and no ice cream machine needed). The magic happens when you fold the fluffy whipped cream into that silky condensed milk it freezes into a smooth, velvety treat that melts beautifully on the tongue.

The best part? It’s customizable. Add-ins, swirls, toppings or keep it classic. For those who love balanced treats, pair it with Healthy Overnight Oats for a breakfast-style dessert or drizzle some homemade Simple Syrup over it for extra flair.

One bowl. Two ingredients. Infinite joy.

I’d love to hear what flavors you add or how you serve it share your twist in the comments!

What Keeps Me Coming Back To This Ice Cream Recipe?

Quick & Delicious 2-Ingredient Ice Cream Recipe!

This two-ingredient wonder started as an experiment but quickly became a regular in my kitchen. Here’s why it might become your favorite too:

A pantry-friendly dessert I can always count on: I made it the first time just to try it, and now I always keep condensed milk and cream on hand for lazy-day cravings.
It’s ultra-creamy without the effort: The texture is unbelievably smooth and I didn’t need an ice cream maker or any fancy gear to pull it off.
One base, endless flavor fun: Whether it’s chocolate chips, espresso swirls, or fresh berries, I love customizing each batch for family and friends without extra steps.
Helps me enjoy sweets in moderation: A little goes a long way with this rich dessert. Just one scoop is satisfying, which makes portion control feel natural not forced.
Perfect add-on to my weekly meal prep: I often pair a spoonful with my Healthy Overnight Oats for a chilled twist on breakfast or a guilt-free post-lunch treat.

2-Ingredient Ice Cream Recipe

This creamy, no-churn ice cream is made with just two ingredients perfect for quick desserts or late-night cravings. It’s rich, smooth, and so easy, anyone can whip it up in minutes.

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Course: Dessert

Cuisine: American

Prep Time: 10

Additional Time: 6

Total Time: 6 10

Calories: 725kcal

Author: Jacob Allen

Servings:

Equipment

Ingredients

▢ 1 pint heavy whipping cream
▢ 1 14 ounce can sweetened condensed milk

Instructions

Pour cold heavy whipping cream into a large mixing bowl.
Whip the cream with a mixer until stiff peaks form.
Gently fold in the sweetened condensed milk using a spatula.
Add any mix-ins or flavorings, if desired.
Transfer the mixture to a loaf pan or freezer container.
Smooth the top and cover with plastic wrap or a lid.
Freeze for at least 6 hours or overnight.
Scoop and serve once fully frozen.

Nutrition

Best Variations To Level Up Your 2-Ingredient Ice Cream!

Salted Caramel Pretzel Crunch:
Swirl in salted caramel sauce and toss in crushed pretzels just before freezing. The contrast of sweet, salty, and crunchy adds serious gourmet vibes.
Masala Chai Fusion:
Infuse your sweetened condensed milk with strong chai spices (cardamom, cinnamon, clove, and ginger), then fold it in. It’s cozy, aromatic, and unique.
Toasted Coconut & Lime Zest:
Lightly toast shredded coconut and fold it in with fresh lime zest. It gives a tropical brightness that feels super refreshing in summer.
Espresso Ripple with Cacao Nibs:
Swirl in a thick espresso reduction or instant espresso paste and add cacao nibs for a bold, grown-up flavor with a touch of crunch.
Roasted Strawberry & Balsamic Swirl:
Roast strawberries with a splash of balsamic vinegar until jammy, then ripple through the ice cream. It’s unexpectedly rich and perfectly balanced.
Peanut Butter Miso Twist:
Stir a tablespoon of creamy peanut butter with a tiny bit of white miso into the base. It adds depth and an umami surprise that people won’t see coming.

Quick Questions?

Q. Can I use milk instead of heavy cream?
Ans: Not really. Milk won’t whip up like heavy cream, so you’ll miss that fluffy texture. Stick with heavy cream or full-fat coconut cream for best results.

Q. How long does it take to freeze?
Ans: At least 6 hours, but overnight gives you the best scoopable texture.

Q. Is it overly sweet because of the condensed milk?
Ans: It’s rich and sweet, yes — but a small scoop goes a long way. You can balance the sweetness with tart or bitter mix-ins like berries, espresso, or citrus zest.

Q. Can I make this dairy-free?
Ans: Yes! Use full-fat coconut cream and sweetened condensed coconut milk. It gives a lovely tropical flavor and keeps it creamy.

Q. What if I don’t have a mixer?
Ans: You can whip cream by hand, but it takes time and arm strength! If you don’t have a mixer, chill your bowl and cream beforehand to speed things up.

Q. Can I refreeze melted ice cream?
Ans: It’s best not to. Once melted, the texture changes and refreezing can lead to iciness. Scoop only what you’ll eat, and keep the rest frozen.

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