Whipped cream ice cream

Name: Whipped cream ice cream
Cook time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 500 ml Cream 33%; 1 can Sweetened condensed milk; 2 Round waffle cones (for decoration)

October 3, 2023

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Whipped cream ice cream

Author: IgOrKo Cuisine: American, Europe, Ukraine Courses: Dessert Recipe Keys: Dairy Egg-free Nut-free Organic

Difficulty: Beginner Cook Time 10 mins Total Time 10 mins

Servings: 1 Calories: 2920

Best Season: Summer

Description

Homemade whipped cream ice cream like premium ice cream – a taste from childhood! This recipe doesn't require eggs or continuous stirring during the freezing process. It's a simple and quick recipe for very delicious ice cream that will take you no more than 10 minutes, plus freezing time. The result will definitely delight you because this whipped cream ice cream is much tastier than store-bought.

We will make homemade ice cream with just two ingredients. The cream must be high-fat, at least 33%.

In addition to the main ingredients, you will need an electric mixer, a removable container (with or without a bottom), a sturdy file folder, and round waffle cones for a waffle cake.

Ingredients

Servings

500 ml Cream 33%
1 can Sweetened condensed milk
2 Round waffle cones (for decoration)

Instructions

Take heavy cream (with at least 33% fat content) and pour it into a deep bowl.
Whip the cream on high speed for about 3-4 minutes until it becomes thick. When you lift the mixer beaters, the cream should not drip off.
Pour the sweetened condensed milk slowly into the whipped cream while continuously beating. Keep mixing until you have incorporated all the condensed milk.

One can of sweetened condensed milk typically has a volume of 370 ml.
After all the sweetened condensed milk is incorporated into the cream, continue beating for another 2 minutes. You should have a thick mixture.
If you have a removable container without a bottom, place it on a board or a convenient flat plate.

Line the sides of the container with pieces of a sturdy file folder, overlapping each other all around. To make it easier, you can lightly grease the sides of the container with a small amount of oil, and the file will stick on its own.
Place a large round waffle at the bottom. I repeat, you can use waffles according to your preference.

Spread the whipped cream and condensed milk mixture into the container and level the top with a spatula.

If you whipped the cream properly, it should be thick enough, and there should be no leakage.
Cover the top with another waffle and press it down gently but firmly with your hands.

Place it in the freezer for 5-8 hours. I usually make it in the evening, and by morning, it's ready, making it the most delicious whipped cream ice cream.
What do we have as a result? Remove the container.
Carefully remove the file. And here we have a complete ice cream cake! The ice cream has set beautifully.
Slice the delicious homemade whipped cream ice cream into individual portions.

Give it a try making this ice cream at least once, and I hope you'll enjoy it so much that you'll forget about store-bought ice cream!