For more than a decade, this simple recipe has been one of my summer staples. I first discovered it through British food creator Gemma Stafford, who shared it on her YouTube channel. The video has since amassed 12 million views, and the recipe is now marking its 12th anniversary.
At the time, the formula helped change the way many people approached homemade ice cream. It required no machine, no cooking and no complicated technique, only two basic ingredients and a mixer. Today, the method is so widespread that many home cooks no longer remember where it began.
With temperatures climbing, this is the perfect time to revisit Stafford’s formula and give it a personal twist. The base produces a creamy vanilla ice cream that can be adapted with fruit, chocolate, spreads, cookies, nuts and other toppings.
There is also no need to freeze it in a metal loaf pan. Round takeout containers from ice cream shops work particularly well because they are easier to hold and store.
Styrofoam tubs sold by weight at ice cream parlors are another useful option. And if you are serving the finished ice cream in cones, the cones sold at specialty ice cream shops are often better than supermarket versions.
Two-ingredient homemade ice cream
Ingredients
- 2 containers, 500 milliliters total, of 38% heavy cream
- 1 can, 400 milliliters, of sweetened condensed milk
- 1 teaspoon high-quality vanilla extract, optional
Instructions
- Pour the cream into the bowl of a stand mixer fitted with the whisk attachment and beat until stiff peaks form.
- Add the condensed milk and vanilla, if using, and continue whipping for another minute.
- Transfer the mixture to a pan or container, cover tightly with plastic wrap and freeze overnight.
That is all it takes to produce a rich vanilla ice cream.
Ideas for add-ins
Fruit
Fresh fruit can be folded directly into the ice cream or scattered over the top. Softer fruits work best, especially mango, berries, pineapple, apricots and peaches. Cut them into small cubes so they remain easy to eat once frozen.
Another option is to blend the fruit with a little cream until it reaches the consistency of a thick smoothie. Drizzle the puree over the ice cream and gently swirl it with a knife.
The puree can also be mixed through completely, but avoid adding too much. Fruit contains water, and excess moisture can freeze into ice crystals and make the texture less creamy.
Chocolate and spreads
Chocolate, halva spread, pistachio cream, peanut butter and similar spreads can all be incorporated into the base.
Mix a spoonful of the spread with half a container of heavy cream until it becomes a thick sauce. Swirl the sauce into the ice cream or mix it in completely.
Cookies and crunchy additions
Crushed cookies and candy bars add both flavor and texture. Try roughly chopping Lotus Biscoff cookies, Oreos, butter cookies, chocolate wafers or other snacks and folding them into the mixture. For a stronger visual and textural effect, scatter some of the same pieces over the top before freezing.
Nuts and toasted toppings
Toasted coconut and sliced almonds are among the best additions. Toast sliced almonds or shredded coconut in a dry pan until golden, allow them to cool and mix them into the ice cream. Reserve some for the top. Chopped pecans, toasted walnuts and other nuts can be used in the same way.