As a baker, milk and cream are very important and add extreme hints and notes that cannot be replaced. A long time ago, someone had the genius idea of packing rice, milk, and snow. This then turned into an awesome treat that we know as delectable and enjoyable ice cream. 

Fortunately, we are not in the 1500s and our technology and use of ingredients has advanced, so we will not need any rice or snow for this recipe. Because we have the upper hand from way back then, we only need three simple ingredients and need to follow easy, simple steps. 

Step 1: assemble your ingredients. Heavy cream, sweet condensed milk, Add-ons and toppings, for example, peanuts, cookies, strawberries, cookie dough, marshmallows, etc. Toppings and add-ons are foods or treats that are topped or added to this dessert. You can add treats by folding them into the batter, but remember that it is best if they complement the ice cream, and the best add-ons are those with flavor and texture to bring out the dessert, not to take it away!

Step 2: Pour 16 ounces of heavy cream into a chilled bowl that has been in the freezer for at least 30 minutes (empty) and whisk with a hand mixer until stiff peaks form. Stiff peaks occur when the whipped cream stands up right when lifting the mixer and does not fold over. Using  whipping heavy cream will give your ice cream a smooth texture and a creamy taste. Heavy cream works well to give ice cream a rich flavor. But why stiff peaks? Stiff peaks should be stiff rather than medium soft or slightly whipped! Medium peaks would be too loose and would be better for more of a soft serve. Stiff peaks are important so that the sweeteners and flavors stay intact while giving us that perfect scoop look and to maintain that well-known creamy texture.

Step 3: When your stiff whipped cream is ready, add one 14-oz can of sweet condensed milk and blend until fully incorporated and the color changes slightly. Why do we add sweetened condensed milk to ice cream? The thick and syrupy milk acts as a sweetener and softens the ice cream, allowing for easier scooping. To make your ice cream less sweet, you can use low-fat or fat-free condensed milk. 

Step Four: Once your sweetened condensed milk and heavy cream are combined, whisk in 1.5 teaspoons of vanilla extract. Once you have that completed, feel free to continue to feel free to add on add-ins. Please remember that you do not have to use vanilla for this recipe. You can simply transition this to chocolate by adding in baking cocoa as well as vanilla, but it is still optional. 

Step 5: Once you’ve completed the previous steps, place the bowl in the fridge and keep it in a stable place where the cream mix will not tip over. Allow it to freeze for 12–24 hours, or until it’s frozen solid to the desired consistency. Once you have the ice cream, take it out of the freezer, find a comically large spoon, and enjoy your home-made simple ice cream. 

Optional Step 6: Remember that this is your own custom recipe, so you are more than free to try and modify this recipe to your own liking. You can achieve this in a variety of ways, including incorporating or topping with 

  • Fudge cubes, caramels, Oreos, peanut butter cups, cookie dough, etc. (mix ins) 
  • M & Ms, Skittles, Sour Patches, Nerds, gummy bears, gummy worms, and more (toppings).

Kaziah Burks

De La Salle Institute – DMSF Class of 2026