Ice Cream Recipe, How to Make Ice Cream
The Many Ways to Make Ice Cream at home! Learn how to make the perfect Ice cream at home with the help of my video and Step-by-step guide. In this post I share 5 ways to make an ice cream that will yield you creamy & delicious no ice treat. Make it with a hand or stand mixer, in a blender, in a mason jar, in a plastic bag & in a ice cream machine or kitchen-aid attachment. Ice cream has a long history of being an elite treat due to its labor-intensive creation. Nowadays there’s so many ways to make ice cream – some easier than others.
Ever since ice cream was introduced to the general public at a French café in Paris in 1660, it has been a beloved treat for people of all ages. Although it was originally a delight only for the elite, its popularity spread quickly in the United States after the industrialization of dairy farming and the creation of new storage, pasteurization, and insulation technologies by the mid-1800s.
It has become both vice and virtue, making us think of decadent desserts and innocent childhood pleasures. But what happens when the ice cream truck doesn’t come to you? Or you just want to avoid all those nasty preservatives and additives in the store bought stuff ..
If you’re in need of a cold, sweet fix on a hot day, then you’re in luck. You can easily make your own at home with these methods. Best of all, you get to control what goes in it, from the base custard to the flavorings and fillings to the fixings on top!
French Style vs. Philadelphia Style Ice Cream
With the popularity of ice cream as a frozen sweet treat, you’ve probably tried the two most famous kinds without even realizing it. The two most common styles of ice cream are called French style and Philadelphia style.
French style ice cream was first popularized in the United States by Frenchman Emanuel Segur, shortly after the end of the American Revolution. It’s also, arguably, the most popular and complex form of ice cream. What makes this luscious treat so irresistible (and so French) is the incorporation of eggs.
While all American ice creams have some combination of milkfat (at least 10% to legally be ice cream), sweeteners, and overrun (air content added to the ice cream), French style ice creams must also have at least 1.4% egg yolk solids according to law.
The egg yolks are full of fat and protein. Because fat freezes differently from water, it keeps the ice cream rich and creamy. The protein in the eggs also helps prevent the formation of large ice crystals, ensuring a smooth, consistent product. The inclusion of egg yolks both helps the ice cream melt more slowly and last longer in the freezer because it is less subject to the thaw and freezing cycle that can affect ice cream’s texture. As a result, it remains a staple amongst ice cream lovers.
Then what about Philadelphia style ice cream? What makes it different?
Unlike French style ice creams, Philadelphia style ones contain no eggs – just cream and sweeteners. The result is a lighter, more delicate dessert that is also arguably cheaper and less labor intensive. It’s most suited for milder flavors that would normally be overpowered by an eggy custard, such as vanilla or fruit flavored ice creams.
About the Ice Cream Recipes
In the step by step photos I share 2 ice cream recipes and both can be made without an ice cream machine. I use a electric hand mixer here. If you do not have a mixer, scroll down to explore the other methods of making ice cream. These recipes are Philadelphia style, so if you’re concerned about egg allergies or raw egg yolks, don’t worry! Both recipes are egg-free.
For the first recipe, I use just three ingredients – heavy cream, condensed milk, and vanilla extract. It’s the easiest recipe and the best one to start with if you’re new to homemade ice cream. This ice cream is best to make with heavy whipping cream with 36% to 40% fat content.
The second recipe works even if you do not have heavy whipping cream. I make an egg-free custard with cornstarch and sugar. While cornstarch might be a surprising addition, it serves as a stabilizer and prevents the formation of ice crystals in the ice cream. This gives a velvety and smooth ice cream without the taste of starch in it.
You can also check these
Chocolate ice cream
Pista ice cream
Kulfi ice cream
Mango ice cream
How to Make Ice Cream with 3 ingredients
1. Chill the bowl, beaters, condensed milk and whipping cream in the refrigerator for at least 12 hours. (24 hours if you live in a hot region). Freeze an ice cream tray as well for 12 to 24 hours. Metal pans/trays are best for this.
2. Transfer ¾ to 1 tin of sweetened condensed milk (11 to 14 Ounce or 300 to 400 grams) to a mixing bowl and pour 2 teaspoons vanilla extract. Set this aside. This step is optional but I prefer doing it.
3. Pour 2 cups chilled heavy cream to the chilled bowl.
4. Begin to whip on a low speed and later increase to a medium speed. Whip until soft to stiff peaks depending on your cream. It takes about 7 to 8 mins. Be careful not to overwhip else it turns grainy and later to butter.
5. Add 1 to 2 scoops of this whipped cream to the condensed milk. Carefully incorporate this.
6. We do this extra step just to enable easy mixing.
7. Pour that to the whipped cream.
8. Gently fold the condensed milk into the whipped cream without deflating the whipped cream.
9. Transfer this to a frozen container. Place a cling wrap or a parchment paper & press down so there is no air trapped in between the ice cream and the cling wrap. This step prevents the ice cream from getting icy. Freeze it until set, for 10 to 12 hours.
When you are ready to serve, place the container out of the refrigerator for 5 to 7 mins. Scoop vanilla ice cream and serve immediately.
If you are making it for a party, scoop the individual portions to ramekins and freeze them up to an hour before serving with your favorite toppings. This ice cream melts pretty fast so enjoy it immediately.
Ice Cream Recipe with Egg-free Custard base
This is a custard base ice cream made with corn starch also known as corn flour, milk, sugar and cream. You can also use custard powder instead of corn flour. If you follow the recipe exactly you don’t need to blend it after the initial freezing. You can serve it right away once it is set.
But if you Over freeze it, you will need to whip it or break the ice crystals and then freeze back until set. I highly suggest using a very good pure vanilla extract or vanilla bean for this. If you do not have, consider adding 2 to 4 tbsps of condensed milk or milk powder to this to add flavor and subside the flavor of corn starch.
1. For this recipe you will need, 2 teaspoons corn starch or custard powder, ¾ cup sugar, vanilla pod or 2 teaspoons pure extract, ¾ cup (180 ml) of full fat milk & 1 ½ cups or 360 ml of cream with 25% to 40% fat.
2. Add sugar and corn starch to a pan.
3. Add milk and vanilla pod if using. You can either use the vanilla pod or vanilla extract. Pod gives a deeper flavor since it is simmered in the custard for a while.
If using extract, add it later. Stir very well until the sugar dissolves completely. Make sure the mixture is uniform and lump free. Begin to cook on a medium to low flame stirring constantly. Do not bring it to a rapid boil. Cook it stirring constantly until slightly thick.
4. Dip a spoon into the custard, a thin layer must form on the spoon. It will thicken upon cooling. Taste test this and you shouldn’t feel the raw flavor of starch. If you feel it still tastes raw, it means you have to cook it a little longer. This step is very important.
5. Filter it and cool completely. If using vanilla extract, add it now. Cover and chill in the fridge for sometime.
6. Whisk it well for 1 to 2 mins until smooth. Set this aside.
7. Since I had a lot of requests from readers to show an ice cream recipe with amul fresh cream (not whipping cream), I am showing the same here. You may use any other cream too. Chill the cream cartons in the fridge overnight. Scoop out the top portions from the cartons. We need need about 1 ½ cups or 360 ml of cream. You will be left with 2 to 3 tbsp of whey in the pack which you will discard. If you are using cream with 35% or more fat, you can use up the entire content from the pack.
8. Add the cream to a chilled mixing bowl.
9. Whip until peaks are formed. With amul cream, you will get only soft peaks.
10. Take 2 scoops of the whipped cream and add to the cornflour custard.
11. Gently mix it well.
12. Pour this to the whipped cream.
13. Gently stir for uniform mixing. Smooth and delicious ice cream mixture is ready. Taste test this and add more vanilla extract if you want more flavor.
14. Transfer this to a freezer safe box. Place a cling wrap on the ice cream. Cover and freeze until set or overnight.
Once it is set, remove from the fridge and leave it out for 5 to 6 mins. Scoop vanilla ice cream and serve immediately.
Don’t be afraid to customize these ice creams to your liking once you get the basics down. The ice cream of your dreams awaits!
Other Ways to Make
In a Blender
Yes, you can make ice cream in a blender! Just blend together condensed milk, prepared custard (without sugar), heavy cream and vanilla extract. Once the mixture is smooth and thick, transfer to a loaf pan and press down an unbleached parchment paper so no ice crystals form. Freeze just until set, for a minimum of 12 hours. Be careful not to over blend as you will end up with butter. A lot of Indian mixer grinders come with a whipping blade. Use that if you have.
In a Mason Jar
To make ice cream in a jar, simply add ½ cup chilled heavy cream. ¼ condensed milk tin (chilled), and 1 teaspoon vanilla extract to a cold-resistant glass Mason jar. Screw the lid on tightly and shake it for 5 minutes or until the mixture doubles in size. Add mix-ins, put the lid back on, and freeze for about 3 hours. You’ll have an easy ice cream you can eat right out of the jar.
In a Plastic Bag
For some fun and a little bit of science, you can try making ice cream in a plastic bag. In a small plastic bag, add ½ cup heavy cream, ½ cup milk, 2 tablespoons fine sugar and ½ teaspoon vanilla extract. In another larger bag, add 2 to 3 cups ice and ¼ cup salt, then place the smaller bag inside and seal it. Shake the big bag for about 6 to 8 minutes, and presto! Instant ice cream.
This method is a simplified version of making ice cream in a hand crank machine, where custard is added to an inner bucket, placed in a larger bucket filled with ice and salt, and then churned using a hand crank. The salt lowers the melting temperature of the ice, allowing the ice to absorb heat as it melts and make the custard cold enough to turn into ice cream!
In a Ice cream Maker or Kitchen-aid attachment
Of course, we can’t forget about making ice cream in an ice cream machine. While you can obviously use the hand crank machine mentioned previously, most folks use the more hands-off electric ice cream machines. Like the hand crank ice cream machines, they usually have an inner tub or bucket–sometimes they need to be put in the freezer before use, while other models freeze the tub in the machine.
To make the ice cream, simply add your ice cream base to the inner tub and let it churn according to the manufacturer’s instructions. I have shown that method here on this pistachio ice cream post.
Both recipes include instructions for keeping the ingredients and equipment nice and cold. Keeping your bowl, beaters, and ingredients cold helps the cream whip up faster. You can still whip cream with room temperature beaters and bowls, but it will take longer & won’t give you the desired results.
Ice Cream Recipe, How to Make Ice Cream
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 can sweetened condensed milk (14 ounce can, about 400 grams)
- 2 cups Heavy whipping cream
- 2 teaspoons vanilla extract
- 1½ cups Heavy cream (Whipping cream or amul fresh cream, 360 ml)
- ¾ cup organic sugar
- 2 teaspoons cornstarch (Corn flour or custard powder)
- ¾ cup full fat milk (180 ml)
- 2 teaspoons vanilla extract (or vanilla pod)
- Chill all the ingredients, mixing bowl and beaters in the refrigerator for 12 to 24 hours. Also freeze a metal tray or container overnight to store your ice cream.
How to Make Ice Cream with 3 ingredients
- Pour the chilled cream to the chilled bowl. Begin to whip on a low speed first. Then increase the speed to medium and whip to stiff peaks.
- It takes about 7 to 8 mins to get to the stiff peak stage, on medium speed. Be careful not to over whip the cream as it can turn grainy.
- Pour the condensed milk and vanilla to the whipped cream. Gently fold to incorporate the condensed milk into the whipped cream. Do not mix vigorously so you don't deflate the whipped cream.
- Transfer this to a freezer safe container and place a parchment paper or cling wrap. Press down on to the ice cream to remove any trapped air in between the ice cream and the parchment paper.
- Freeze until set, for 8 to 15 hours. If the ice cream is too hard, place it on the counter for 5 to 6 mins. Scoop the ice cream and serve.
Recipe 2 Egg-free Custard Base Ice Cream
- To a sauce pan, add corn starch, vanilla extract (or pod), sugar and milk. Whisk well until the sugar dissolves.
- Cook this on a medium heat stirring constantly until the custard thickens and coats the back of a spoon well. Do not over cook. Taste test this to make sure it is cooked thoroughly as we don't want a starch flavor in the ice cream.
- Strain this and cool, before chilling in the fridge.
- When the custard becomes really cold, beat with the electric beater until smooth.
- Pour cream to another chilled bowl and whip it until stiff peaks. Add 2 scoops of this whipped cream to the custard and mix gently.
- Pour this back to the whipped cream. Mix together gently to incorporate the cream and the custard. Pour this to a freezer safe container. Place a cling wrap over the cream. Freeze for 8 to 16 hours.
- Scoop the ice cream and serve with your favorite toppings.
- For easier mixing you may also pour condensed milk and vanilla extract to a separate small bowl. Mix some of the whipped cream with it and then incorporate it with the rest of the whipped cream. This way you won’t deflate the whipped cream much. I have shown this in the video.
- Both the recipes can be used to make ice cream in a machine. To make recipe 1 simply mix together condensed milk, heavy cream and vanilla extract. Chill for at least 8 hours and use it in your ice cream machine. To make recipe 2, mix together the custard, heavy cream and vanilla. Chill and pour it to your ice cream machine.
- Adjust the amount of sugar and condensed milk to your taste.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Homemade Ice Cream Recipes first published in May 2016. Updated & republished in April 2022.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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I am following your blog since last year. I regularly visit your site to make my food. All of them turn out so well. I have not received any recipe mails from you from Feb. Can you please check? I have subscribed in early feb this year. It does not let me subscribe again says already subscribed. I would love to be notified of the new recipes. Thank you
Happy to know! Only after reading your comment I realized I haven’t sent any email since Jan. Thank you so much for trying the recipes!
Trust you & your family are safe and doing well! Being from Kerala and due to heavy rains, I was in a lazy mood today. I just did everything in one bowl to avoid too much of washing job. I did first whip the cream till thick and then added both condensed milk and vanilla extract into the cream, then further whipped it till thick-to-soft peaks consistency. Due to too much of liquid I was sure I would not get peaks. As I write this, it’s in the freezer – hope this experiment doesn’t fail!
Thanks for asking! I think I am too late in replying. Yes it turns out good that way too. Just that I don’t want the whipped cream to be deflated so I did slightly different in the post. Hope it turned out good.
I would like to know if you can add fresh strawberries to the your basic recipe. I guess the strawberries need to be frozen as well so they aren’t hard in the final ice cream. Can you advise how you would proceed. Thank you.
I am sorry I cannot help you on this as I have not tried this with strawberries
Hi Swasthi ,
how much condensed milk should i add 3/4 of the can or 1/2 of the can
thank you for sharing your recipe and im about to try it tomorrow
thankyou so much
Use 1 can (392 to 400 grams) for 600 ml cream. I have the ingredients in the recipe card.
I tried your second recipe of icecream. I have kept it in freezer yesterday 8.00 PM. If I want to serve it today after 9.00pm will I have to blend it again today morning. Because the time you gave os of 16 hours and mine will remain in freezer for 24 hours. I follow yours many recipes which turn out to be best.you give all the necessary tips which help us for a perfect recipe.thank you.
Thank you! Hope I am not too late in replying. It actually depends on the weather conditions. It should not over freeze as crystals may form. May be after 18 hours, you can keep checking every 2 hours. If the crystals form on top, then move to fridge for 1 hour and then put back. This is only my thought and may prevent or at least minimize crystals. I don’t think you need to blend it again. Hope this helps
Thank for your quick reply.
I have made icecream using your second recipe. Hope it will turn out to be the best . But if I want to serve it after 24 hours(I have made it today at 8.30 pm and will use it tomorrow at 9.30 PM.) , will I have to blend it again in morning?
Tried the vanilla icecream recipe with the same measurements…although the texture and body is perfect…..the taste is more of fresh cream with sugar than vanilla….what went wrong do you think?
The flavor of condensed milk is more intense than vanilla. You may try adding more vanilla
Now I should melt entire vanilla ice cream after that only Mango pureee right. Please help… Can I use regular mixie for whipping the cream…. Can I store whipped cream in freezer… Please advise
I think I am to late in replying. Yes you can use regular blender. Just make sure you don’t run for too long. You can store the whipped cream in freezer.
I have made vannilla ice cream with condensed milk…. Taste is very good but my kids did not like vanilla flavour…. Now I can add mango pureee in that.. Please advice
Yes you can. Follow my mango ice cream recipe and add proportionate amount of mango puree. It will work well.
I tried many of your recipes..Most of them came out very good. I like the way you explain everything what to do incase it goes wrong.. Thank you so much for sharing.Keep posting ..
Will try this ice cream too..
Thank you so much! Glad your food turned out good. Thank you so much! Yes do try the ice cream recipes too.
Where can I get the toppings for ur ice creams?
I stay in Bangalore.
Don’t know where you stay in Bangalore. I wonder if any of these are near to your place. You can check in MK retail, brookefields or Nilgiris, brigade road or General food additives – near hdfc, seshadripuram. You will also find plenty of shops selling them in K R market. Even most supermarkets will have them. Hope this helps
I could not get cream milk. Please can I make use of condensed milk and evaporated milk? Or what else can I use in place of cream
Without milk cream there is no way to make ice cream, at least some sort of cream like coconut cream etc is needed. I suggest you try kulfi ice cream, it tastes delicious and can be made without cream. You can serve it like ice cream if you do not have cups to make popsicles.
Thnx for ur suggestions……s i live in india…..im frm hyderabad n I’m a telugu too…….I’ve been using tropolite n silvermark non dairy whipping creams which i will stop……u said more additives more stable the cream wud b…..will milky mist be stable enough for cake toppings n will it whip to stiff peaks…….I’ve not attended any baking classes so not aware of E series n others……i blindly follow ur blog n ur suggestions
I’m on summer vacation…..will share recipes in a week……its quite difficult to manage work , home n kids……hope u get some helping hands in future n make u more successful
Yes milky mist is great even for cake toppings & ice creams. You will get stiff peaks and remains stable if it is not very hot. May be you should avoid during summers, but I have used it many times. It is the one with highest amount of fats that is sold in India. I have even shared some ice cream posts using milky mist. You can take your time to share the recipes. Thanks a lot.
How r u
Urs is the best blog as u mention the cup size n yeild for every recipe…..u respond quickly too…..ive bookmarked most of ur recipes…….try to create an app for mobiles.
I tried ur ice cream n turned out good…….i used non dairy TROPOLITE whipping cream……the ice cream had a rough texture instead of smooth…….what whipping cream you suggest dairy or non dairy
From comments below i came to know that v r not supposed to freeze whipping cream before whipping…….i usually store my whipping cream in freezer for making ice cream n cake toppings…….will it effect end result
I’d like to share few recipes with u…..where shud i post them.
I am good. Thanks for asking. Hope your kids are doing well. I have been trying my best for the app, but due to time constraints we are unable to launch it. A lot of effort & time goes to maintain it later. I am the only one to work on this blog, so don’t think I will be able to do it.
I do not suggest non dairy whipping cream as they have lot more additives than the dairy cream. Tropolite comes with lot of emulsifiers and thickeners in the E series which are unhealthy. More over it is made of vegetable oil. If you live in India try to buy milky mist cream which is completely free from any additives.
Yes we should never freeze cream that we plan to whip. The texture turns out different and sometimes even curdles when you begin to whip, sometimes it doesn’t get whipped to peaks. It depends on which brand you use. The more additives, more stable it is – when you whip frozen cream.
You can send the recipes to my email
If they are healthy I will surely try and share them on the blog
Thanks a lot.
Have a wonderful week!
When u say chill cream and condensed milk., do you mean place in refrigerator or in the freezer?
Keep it in the refrigerator. Cream should never be put in freezer without whipping. Hope this helps.
Hi swasthi today I have first time tried vanilla ice cream with whip cream n condensed milk. The recipe turned out too good n yum……. the ice cream was as I had expected. Thanks as always for ur lovely n perfect recipes
Happy to know you liked the ice cream. Thanks for trying and sharing the outcome
Hi. I so wish to try this recipe. I am planning to go with the second recipe. In which which step should I add the vanilla essence. Thank u
You are welcome.
Add the essence to the cream before whipping it.
Hi SWASTI. Iam a follower of your blog Awesome blog..In the above recipe. Can we use food procesor instead of beater. please let me know
Thanks for following. Yes you can use food processor. It does it very well. Use the steel blade and pulse it 5 to 6 times. Then process it just for a minute or two. Do not over do.
Thank you Swasthi for your advice,it has made me confident about the recipe and will let you know about outcome once I do It.
Another suggestion, Can you please give us healthy recipes (eg. whole wheat cakes, veg chapathi rolls etc).
once again thank you for your humble advice.
I am sure you will be able to make it very good. Yes sure i will share veg rolls and wheat flour cakes too. Hope you have checked out the bakes on the blog, I have posted some using wheat flour.
Hi swasthi ,
I am a regular follower of your blog tried them and my family loves it.
I wanted to try out the ice cream recipe however i was wondering if amul fresh cream the blue would be good for making ice creams or not. The red version on amul cream which says amul whipping cream is also available but i am confused as to which one will be better. Please do help me out. Thank you
Thank you so much for following the blog. The blue pack has 25% and red one has about 30% fats. Higher fats in the cream are better. But both will work. you can use any, chill the packs and scoop only the top portion. Refer recipe 2 step by step picture 7. Hope this helps.