Ingredients
Equipment
Method
- Chill your mixing bowl and beaters in the freezer for 15 minutes to help the cream whip faster.
- Pour the cold heavy whipping cream into the chilled bowl and beat with an electric mixer on medium-high speed until stiff peaks form (about 3-5 minutes); avoid overwhipping.
- In a separate bowl, mix the sweetened condensed milk, vanilla extract, and optional pinch of salt until combined.
- Gently fold one-third of the whipped cream into the condensed milk mixture to lighten it, then fold in the remaining whipped cream carefully to maintain airiness.
- Transfer the mixture to a loaf pan or freezer-safe container, cover tightly with plastic wrap or a lid.
- Freeze for at least 4-6 hours or overnight until firm.
- Let soften at room temperature for 5-10 minutes before scooping and serving.
Notes
This recipe is forgiving and customizable—add mix-ins like chocolate chips or fruit purees during the folding step for variations. To prevent ice crystals, ensure the container is airtight and press plastic wrap directly onto the surface before freezing. Store leftovers in the freezer for up to 2 weeks, but it's best enjoyed within the first week for optimal creaminess. If it hardens too much, a quick microwave in 10-second bursts can help soften it without melting.
