2 ingredient homemade icecream

I keep seeing 2 ingredient icecream knocking around on Pinterest, but when I click through it’s actually frozen bananas. I had a go at that version but it really isn’t anything like icecream. It’s severely lacking in the cream department. It might be healthy but it sure as hell isn’t good, and what use is that? I’d rather have the real deal.

Prepping this for the freezer takes 5 minutes. There’s no churning or fancy equipment, just a whisk and a bowl. You’re left with creamy, smooth, rich ice cream ready for whatever flavour combination you dream up.

homemadeice cream

oreo close up

For the icecream base you’ll need:

500ml double cream
400g condensed milk

This honestly couldn’t be any easier. Add the ingredients to a large bowl and whisk until it forms soft peaks.

Now for the goodies. I decided to split mine and mix 150 grams of Skittles and Jelly tots in with half, a homage to my favourite ice cream from Kitchen Wizard. The other half received the bashed up Oreo treatment.

skittlesicecreamoreo icecream

What have you got in the cupboard? There are so many things you could add to create amazing combinations. Crushed nuts, crystallised ginger,  rum soaked raisins, coulis for a fruit ripple, your favourite chocolate bar, cookie dough, chunks of brownie, marshmallows, dessicated coconut, peanut butter, meringue pieces, honeycomb, vanilla essence, lemon curd, maple syrup, Nutella, Baileys, coffee, christmas pudding… I’ll stop there. Whatever you choose, load it up and fold in.

skittles icecream jellytots

Pour in to a 2 litre tub or loaf tin and freeze for around 12 hours before you dive in.

homemade icecreamI don’t care if Summer is nearly over, this recipe is too good not to share! If you give it a go don’t forget to leave me a comment below to let me know how you got on and what you chose to load yours up with. If you take a photo email it to vixhigham@gmail.com and I’ll link them all up below.

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    • Vicki Higham says

      Hi Melissa. It’s as sweet as you’d expect ice cream to be. I believe you can pick up a reduced sugar version of condensed milk if you don’t like things too sweet. Failing that, adding a touch of salt often helps to balance things out a little. The oreos have quite a salty flavour so make a good combination for people things not so sweet.

      If you keep your icecream in an airtight container I’d say it will be absolutely fine for 3/4weeks at least. The first signs of an icecream starting to “go” are a change in texture on the surface, so look out for the top gathering ice after that point.

  1. maggiebyrd@gmail.com says

    I apologize now for this question….but is there an American translation? Is double cream whipping cream?

    • Vicki Higham says

      Hi Maggie

      I believe whipping cream is the nearest thing to double cream. Our dairy is processed a little differently so has different fat contents. So long as you can get the cream to whip up and increase in volume until it leaves soft peaks, it will work just fine :)

  2. sheila corbett says

    I know you can use unsweetened condensed milk but can low fat double cream (eg weightwatchers) be used.

    • Vicki Higham says

      Hi Sheila. Good question! The reason condensed milk works so well in the icecream is because it doesn’t freeze solidly so it stops the icecream being really hard. If you replaced it entirely with cream you’d end up with solid frozen cream rather than a soft icecream.

  3. Anna says

    Wow this ice cream looks amazing and my mouth is watering at the mere thought of the skittles/jelly tots version!!! I’ve only just discovered your blog and have already seen a dozen or so recipes I will definitely be trying! Many thanks for sharing your recipes and ideas!! X

  4. EJ says

    Hi there,
    Just spotted your ice cream idea in the corner of the latest Morrisons magazine and I too have been using this 2 ingredients base recipe to make ice cream for the last 10 years or more. I really is that great! My family and I have made some really unusual flavours with different ales and savoury flavours. You really can put just about anything you like in. We make it and give as gifts also.

    • Vicki Higham says

      Hi EJ. Isn’t it ridiculously simple?! I’m yet to try beer in it but I think my boyfriend would love that.

  5. Rose says

    Hi – Would love to try this but being dairy intolerant it’s a no no for me – boo hoo!! I could use a lacto free double cream but I don’t know of a substitute for condensed milk – unless anyone knows otherwise. I have tried lacto free double and egg white but this looks soooooo much better.

    • Vicki Higham says

      Oh that’s such a shame Rose. A few of my close friends and family have food intolerances and I know what a pain it can be to find substitutes. Perhaps some other lacto avoider will stumble upon this and offer some advice? I’ll ask my twitter followers tomorrow for you.

  6. Sarah says

    This really was so simple and delicious. I added melted and cooled chocolate which had spiced orange pieces in it, then added cinnamon chocolate covered caramelised almonds. The best ice cream I’ve ever tasted and made at home…who’d a thunk it?! 😀

  7. Irene Jack says

    I discovered this recipe a while a go and have made some super Toblerone ice cream (just crush till fine texture), also rum and raisin. Also tried it with lite condensed milk to save calories which worked just as well. So good all rounder and so easy too. Try any of your favourite chocolate/sweet combinations. Was going to buy an ice cream maker but feel no need to now.

    • Vicki Higham says

      I’m glad to hear that light condensed milk works just as well – a few people have asked for a lower calorie version. The thought of toblerone icecream is making my mouth water, yummy! I’m glad I’ve saved you some money with the recipe :)

  8. says

    I am super excited to try this recipe when we move into our new home, I’ve had it saved in my tabs for months but got you on bloglovin now :-)

    My boyfriend does the cooking as I’m that bad but your recipe might even give me a thumbs up!


    • Vicki Higham says

      Thank you so much for leaving a comment – it’s awesome to know my recipe has given you a bit of encouragement to get in the kitchen and try it out. There’s hardly any room to go wrong with the ice cream so I’m sure you’ll do just fine! Just make sure you whip it until it forms soft peaks and don’t add any extras with too much water content.

      I’d love to hear how you get on and which flavour you decide on!

Let me know what you think