Whipped Ice Cream Recipe: How to Make It at Home with Just Two Ingredients
Whipped ice cream is a delicious and easy dessert that you can make at home with just two ingredients: heavy cream and sweetened condensed milk. It’s creamy, fluffy, and rich, and you don’t need an ice cream maker or any special equipment to whip it up.
In this article, you’ll learn how to make whipped ice cream, what variations and toppings you can add, and some tips and tricks to get the best results. Plus, you’ll find some frequently asked questions and answers about whipped ice cream.
What is Whipped Ice Cream?
Whipped ice cream is a type of no-churn ice cream that is made by whipping heavy cream until stiff peaks form, and then folding in sweetened condensed milk. The sweetened condensed milk acts as a sweetener and a stabilizer, preventing ice crystals from forming and keeping the ice cream smooth and soft. Whipped ice cream can be frozen in a loaf pan or a freezer-safe container, and scooped or sliced as desired. It has a light and airy texture, similar to soft-serve ice cream, and a rich and sweet flavor.
How to Make Whipped Ice Cream
Making whipped ice cream is very simple and only takes a few minutes of active time. Here are the basic steps to follow:
- Chill the heavy cream and the sweetened condensed milk in the refrigerator overnight. This will help them whip better and faster.
- In a large bowl, whip the heavy cream with an electric mixer or a whisk until stiff peaks form. You can also add some vanilla extract or other flavorings at this point, if you like.
- In another bowl, whisk the sweetened condensed milk until smooth and creamy. You can also add some food coloring or other ingredients to change the color and flavor of the ice cream, if you want.
- Gently fold the whipped cream into the sweetened condensed milk, using a spatula or a spoon, until well combined. Be careful not to overmix or deflate the whipped cream.
- Transfer the mixture to a loaf pan or a freezer-safe container, and smooth the top. You can also swirl in some jam, chocolate chips, nuts, or other mix-ins, if you like.
- Cover the pan or container with plastic wrap or a lid, and freeze for at least 6 hours, or overnight, until firm.
- Enjoy your whipped ice cream as it is, or with your favorite toppings, such as whipped cream, chocolate sauce, caramel sauce, sprinkles, or fresh fruits.
Variations and Toppings for Whipped Ice Cream
One of the best things about whipped ice cream is that you can customize it to your liking, by adding different flavors, colors, and mix-ins. Here are some ideas to try:
- Chocolate whipped ice cream: Add 1/4 cup of cocoa powder and 2 tablespoons of chocolate syrup to the sweetened condensed milk, and whisk until smooth. Fold in the whipped cream, and swirl in some more chocolate syrup, if desired.
- Strawberry whipped ice cream: Add 1/4 cup of strawberry jam and a few drops of red food coloring to the sweetened condensed milk, and whisk until smooth. Fold in the whipped cream, and swirl in some more strawberry jam, if desired.
- Mint chocolate chip whipped ice cream: Add 1/4 teaspoon of peppermint extract and a few drops of green food coloring to the sweetened condensed milk, and whisk until smooth. Fold in the whipped cream, and stir in 1/2 cup of mini chocolate chips.
- Peanut butter whipped ice cream: Add 1/4 cup of creamy peanut butter and 2 tablespoons of honey to the sweetened condensed milk, and whisk until smooth. Fold in the whipped cream, and swirl in some more peanut butter, if desired.
- Coconut whipped ice cream: Add 1/4 cup of shredded coconut and 1/4 teaspoon of coconut extract to the sweetened condensed milk, and whisk until smooth. Fold in the whipped cream, and stir in some more shredded coconut, if desired.
You can also top your whipped ice cream with any of these delicious toppings:
- Whipped cream
- Chocolate sauce
- Caramel sauce
- Chopped nuts
- Fresh fruits
- Cookie crumbs
Tips and Tricks for Making Whipped Ice Cream
Here are some tips and tricks to help you make the best whipped ice cream possible:
- Make sure the heavy cream and the sweetened condensed milk are well chilled before whipping and folding. This will help them whip faster and stay fluffy.
- Use a large bowl and a high-speed electric mixer or a whisk to whip the heavy cream. You want to create as much air as possible in the cream, to make the ice cream light and airy.
- Whip the heavy cream until stiff peaks form, meaning that the peaks stand up straight when you lift the mixer or the whisk. Don’t overwhip or underwhip the cream, as this will affect the texture of the ice cream.
- Fold the whipped cream into the sweetened condensed milk gently and gradually, using a spatula or a spoon. Don’t stir or mix too vigorously, as this will deflate the whipped cream and make the ice cream dense and hard.
- Use a loaf pan or a freezer-safe container that is large enough to hold the ice cream mixture. Don’t overfill the pan or container, as the ice cream will expand slightly as it freezes.
- Cover the pan or container with plastic wrap or a lid, and press it lightly on the surface of the ice cream. This will prevent ice crystals from forming and keep the ice cream smooth and creamy.
- Freeze the ice cream for at least 6 hours, or overnight, until firm. The longer you freeze it, the firmer it will get. If you freeze it for too long, it may become too hard to scoop. In that case, you can let it sit at room temperature for a few minutes to soften slightly, or microwave it for a few seconds to loosen it up.
- Enjoy your whipped ice cream within a week, as it may lose its quality and flavor over time. Store it in an airtight container in the freezer, and scoop it with a warm ice cream scoop or a spoon.
Frequently Asked Questions About Whipped Ice Cream
Here are some frequently asked questions and answers about whipped ice cream:
Can I use regular milk instead of heavy cream?
No, you need to use heavy cream, which has a high fat content and can whip up to stiff peaks. Regular milk has a low fat content and will not whip up or hold its shape. If you use regular milk, you will end up with a runny and icy mixture that is not ice cream.
Can I use evaporated milk or coconut milk instead of sweetened condensed milk?
No, you need to use sweetened condensed milk, which is a thick and sweet syrup that acts as a sweetener and a stabilizer for the ice cream. Evaporated milk and coconut milk are thin and watery, and will not sweeten or stabilize the ice cream. If you use them, you will end up with a bland and icy mixture that is not ice cream.
Can I use whipped topping or cool whip instead of whipped cream?
No, you need to use whipped cream, which is made from heavy cream and has a natural and rich flavor and texture. Whipped topping or cool whip is a processed product that contains artificial ingredients and has a synthetic and airy flavor and texture. If you use them, you will end up with a fake and bland ice cream that is not ice cream.
Can I make whipped ice cream without an electric mixer or a whisk?
Yes, you can make whipped ice cream without an electric mixer or a whisk, but it will take a lot of time and effort. You can use a fork, a spoon, or a jar to whip the heavy cream, but you will need to whip it for a long time, and you may not get the same results as with an electric mixer or a whisk. You can also use a blender or a food processor to whip the heavy cream, but you will need to be careful not to overblend or overheat the cream, as this will turn it into butter.
Can I make whipped ice cream without a freezer?
No, you need to freeze the whipped ice cream mixture to make it firm and scoopable. If you don’t have a freezer, you can try to use an ice cream maker, if you have one, or a makeshift ice cream maker, such as a plastic bag, a metal bowl, or a coffee can, filled with ice and salt, and placed inside another larger container. You will need to churn the ice cream mixture in the ice cream maker or the makeshift ice cream maker for about 20 to 30 minutes, until it reaches the desired consistency.
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