Homemade ice cream doesn’t need a long ingredient list or fancy equipment. You can make creamy, delicious ice cream with just three simple ingredients and no ice cream maker.

This 3-ingredient ice cream is smooth, scoopable, and surprisingly easy. The no-churn method works with just a bowl, a mixer, and your freezer. That’s it. No special skills or gadgets required.

You can make classic vanilla, rich chocolate, or something fun like cookies and cream. The base recipe stays the same, and you swap the flavor ingredient.

By the end of this recipe, you’ll know exactly how to make perfect ice cream at home. Plus, I’ll share some easy flavor ideas you can try tonight.

Let’s get started!

Why This 3 Ingredient Ice Cream Works

The secret is the no-churn method. Each ingredient plays an important role in creating that perfect creamy texture. Whipped cream adds tiny air bubbles to the mixture.

These bubbles give your ice cream a light, fluffy texture that melts on your tongue. Sweetened condensed milk does two jobs: it sweetens and keeps things smooth.

The sugar in condensed milk prevents big ice crystals from forming, so your ice cream stays soft and scoopable even after days in the freezer.

Finally, your flavor ingredient makes it unique. Vanilla, cocoa, fruit puree, or crushed cookies: you choose what sounds good.

Together, these three ingredients create creamy, dreamy ice cream. No ice cream maker needed.

Recipe Notes

The Master Recipe: 3 Ingredient Ice Cream Base (Step-by-Step)

This simple base recipe is your starting point for endless flavors. Once you master these five steps, you can customize your ice cream any way you like.

Step 1: Whip the Cream

Pour 2 cups of cold heavy whipping cream into a large bowl. Beat it with a mixer on medium-high speed. Watch it closely.

First, you’ll see soft peaks. The cream will look fluffy but still droopy. Keep going. You want stiff peaks. When you lift the mixer, the cream should hold its shape and stand up straight.

Don’t overwhip! If it starts looking chunky or grainy, you’ve gone too far. You’ll end up with butter.

Step 2: Fold in Condensed Milk

Pour in one can of sweetened condensed milk. Now, here’s the critical part: fold, don’t stir.

Use a spatula to gently lift the mixture from the bottom and fold it over the top. Turn the bowl a little and repeat. This keeps all the air you just whipped into the cream.

If you stir too hard, you’ll deflate everything. Your ice cream won’t be as fluffy.

Step 3: Add the Flavor Ingredient

Now add your flavor. For vanilla, use 1-2 teaspoons of vanilla extract. For chocolate, add 3-4 tablespoons of cocoa powder.

If you’re adding liquid flavors (like extracts), fold them in gently. For chunky add-ins (like crushed cookies or chocolate chips), wait until the very end. Fold them in right before freezing.

Step 4: Freeze

Pour your mixture into a loaf pan or an airtight container. Use a spatula to smooth the top.

For extra protection, press plastic wrap directly onto the surface. This prevents ice crystals from forming on top.

Freeze for at least 6 hours. Overnight works best. The longer it freezes, the firmer it gets.

Step 5: Scoop Like a Pro

Rock-hard ice cream needs a little patience. Let it sit on the counter for 5 minutes before scooping. You can also run your ice cream scoop under hot water. A warm scoop glides through ice cream much more easily.

Nutrition Facts (Per Serving)

Note: Values are approximate and based on the vanilla base recipe. Nutrition may vary depending on flavor additions.

10 Flavor Ideas for 3 Ingredient Ice Cream

Ten delicious flavors are waiting for you to try. Each one uses the same base; swap the flavor ingredient.

1. Classic Vanilla

Heavy cream, condensed milk, and vanilla extract. This timeless flavor never disappoints. Use 1-2 teaspoons of pure vanilla extract for the best taste.

It’s perfect on its own or paired with pie, brownies, or fresh fruit. A true crowd-pleaser every time.

2. Chocolate

Heavy cream, condensed milk, and cocoa powder. Rich and fudgy, this flavor satisfies any chocolate lover. Use 3-4 tablespoons of unsweetened cocoa powder.

Sift it first to avoid lumps. The result is a smooth, deep chocolate flavor that rivals any store-bought version.

3. Strawberry

Heavy cream, condensed milk, and strawberry puree or jam. Sweet and fruity, this pink treat tastes like summer.

Use about ½ cup of puree or jam. Fresh strawberry jam gives the best flavor. It’s light, refreshing, and perfect for warm days.

4. Mango

Heavy cream, condensed milk, and mango puree. Tropical and creamy, this flavor brings vacation vibes home.

Use ½ cup of mango puree from fresh or frozen fruit. The natural sweetness of mango pairs beautifully with the creamy base. Absolutely delicious.

5. Oreo/Cookies & Cream

Heavy cream, condensed milk, and crushed Oreos. Crunchy and creamy in every bite.

Crush about 10-12 Oreos and fold them in at the end. The cookies soften slightly but keep some crunch. Kids and adults both love this fun flavor.

6. Peanut Butter

Heavy cream, condensed milk, and creamy peanut butter. Nutty, rich, and totally addictive. Add ½ cup of peanut butter and fold gently.

It creates ribbons of peanut flavor throughout. Perfect for peanut butter fans who want something special.

7. Coffee

Heavy cream, condensed milk, and instant espresso powder. Bold and smooth for coffee lovers.

Add 2 tablespoons of espresso powder to the condensed milk first. Stir until dissolved, then fold into the cream. It’s like frozen coffee in every spoonful.

8. Mint Chocolate

Heavy cream, condensed milk, and mint extract. Cool and refreshing with a hint of sweetness.

Use just ¼ teaspoon of mint extract because it’s strong! Add mini chocolate chips at the end for the classic combination. A festive favorite year-round.

9. Salted Caramel

Heavy cream, condensed milk, and caramel sauce. Sweet, salty, and completely irresistible. Swirl in ¼ cup of caramel sauce and add a pinch of flaky sea salt.

The salt balances the sweetness perfectly. This flavor tastes fancy but is so easy.

10. Lemon

Heavy cream, condensed milk, and lemon curd. Tangy and bright with creamy smoothness.

Use ½ cup of lemon curd for a bold citrus flavor. It’s refreshing and light, perfect after a heavy meal; a wonderful choice for lemon lovers everywhere.

Note: Optional add-ins like chocolate chips or sea salt are extras and not counted in the 3 ingredients.

Storage + Make-Ahead Tips

This 3-ingredient ice cream stores beautifully and works great for meal prep. Keep your homemade treat fresh and ready with these simple tips.

• Store in an airtight container or loaf pan with a lid.
• Press plastic wrap onto the surface to prevent freezer burn.
• Best enjoyed within 2 weeks for optimal freshness.
• Make 1-2 days ahead for parties, and it keeps perfectly.
• Let it sit 5-10 minutes before scooping if it’s too hard.

With proper storage, your homemade ice cream stays creamy and delicious. Make a big batch and enjoy it all week long!

Final Thought

Now you know how easy 3-ingredient ice cream really is. No ice cream maker. No long ingredient lists. No complicated steps. Just whip, fold, freeze, and enjoy creamy homemade ice cream anytime you want.

With all the amazing flavor ideas to try, you’ll never run out of options. Start with classic vanilla if you’re new to this.

Feeling adventurous? Try salted caramel or cookies and cream. The possibilities are endless, and every batch takes just minutes to prepare.

Pick a flavor and make your first batch tonight! Once you try it, you’ll wonder why you ever bought ice cream from the store.

Share your favorite flavor combo in the comments below! And if you loved this easy recipe, check out our other no-bake desserts for more simple sweet treats.

Happy scooping!

Frequently Asked Questions

Can I Make 3-Ingredient Ice Cream without An Ice Cream Maker?

Yes! This no-churn recipe needs only a mixer and your freezer; no special equipment required.

What Are the 3 Ingredients for Homemade Ice Cream?

Heavy whipping cream, sweetened condensed milk, and a flavor ingredient like vanilla extract, cocoa powder, or fruit puree.

Can I Use Evaporated Milk Instead of Condensed Milk?

No. Evaporated milk is thinner and not sweet. Sweetened condensed milk is thick and sugary, which keeps the ice cream smooth. They are not the same.

How Long Does No-Churn Ice Cream Take to Freeze?

At least 6 hours. For best results, freeze overnight.