Simple and Creamy 4-Ingredient Ice Cream Recipe That Yields Plenty

Scoop and serve directly from the freezer for the best texture.

Store ice cream in an airtight container to prevent ice crystals from forming.

Let the ice cream sit at room temperature for a few minutes before scooping to soften slightly.

Variations:

Add mix-ins like chocolate chips, crushed cookies, or fresh fruit before freezing.

Replace vanilla extract with other flavorings such as almond or peppermint extract.

Swirl in caramel or fudge sauce for extra indulgence.

Use coconut cream instead of heavy cream for a dairy-free version.

FAQ:
Do I need an ice cream maker for this recipe?
No, this recipe requires no ice cream maker and uses whipped cream to achieve a creamy texture.

Can I use low-fat cream?
Heavy cream is preferred for richness and texture, but you can experiment with lighter creams though the ice cream may be less creamy.

How long does homemade ice cream last in the freezer?
Properly stored, it can last up to 2 weeks without significant loss of quality.

Can I double the recipe?
Yes, simply double all ingredients and use a larger container to freeze.