3 EASY Homemade Ice Cream Recipes / 3 INGREDIENTS / No Machine ❤

Ingredients

• 12 cups Heavy Whipping Cream (very cold, divided into three batches of 4 cups each)
• 42 oz Sweetened Condensed Milk (one 14‑oz can per flavor, keep cold)
• 3 tsp Vanilla Extract (one teaspoon per flavor)
• 0.75 cup Unsweetened Cocoa Powder (for Rocky Road flavor only)
• 0.5 cup Salted Roasted Almonds (roughly chopped, Rocky Road only)
• 0.75 cup Semi‑Sweet Chocolate Chips (Rocky Road only)
• 1 cup Mini Marshmallows (cut in half, Rocky Road only)
• 1 pint Fresh Strawberries (crushed, Strawberry Cookies & Cream only)
• 1.75 cup Golden Oreo Mini Cookies (broken into pieces, Strawberry Cookies & Cream only)
• 2 tbsp Hershey's Double Chocolate Syrup (for swirl in Strawberry Cookies & Cream)
• 1.75 cup Nutter Butter Cookies (broken into pieces, Nutter Butter M&M's only)
• 0.25 cup M&M's Chocolate Candies (colorful candy coating, Nutter Butter M&M's only)
• 2 tbsp Chocolate Syrup (for swirls in Nutter Butter M&M's ice cream)

Instructions

1. Whip Cream to Soft Peaks

   Divide the 12 cups of very cold heavy whipping cream into three 4‑cup portions. In a mixing bowl, beat each portion with a hand mixer on medium speed until soft peaks form. Stop as soon as the peaks just hold their shape.

   Time: PT6M

2. Add Condensed Milk and Vanilla

   For each batch, slowly pour 14 oz of sweetened condensed milk into the whipped cream, followed by 1 tsp vanilla extract. Mix on low speed just until fully incorporated.

   Time: PT4M

3. Flavor the Rocky Road Base

   To the first batch, add 0.75 cup unsweetened cocoa powder, 0.5 cup chopped salted roasted almonds, 0.75 cup semi‑sweet chocolate chips, and 1 cup mini marshmallows (halved). Fold gently with a spatula until evenly distributed.

   Time: PT3M

4. Flavor the Strawberry Cookies & Cream Base

   To the second batch, stir in the crushed fresh strawberries, then fold in 1.75 cup broken Golden Oreo mini cookies. Drizzle 2 tbsp Hershey's double chocolate syrup and gently swirl without fully mixing.

   Time: PT4M

5. Flavor the Nutter Butter M&M's Base

   To the third batch, fold in 1.75 cup broken Nutter Butter cookies and 0.25 cup M&M's. Add 2 tbsp chocolate syrup in two stages, swirling lightly each time.

   Time: PT4M

6. Transfer to Freezer Containers

   Spoon each flavored mixture into its own plastic freezer container, smoothing the top with a spatula. Seal each container tightly with its lid.

   Time: PT5M

7. Freeze Overnight

   Place the sealed containers in the freezer. Freeze for at least 4 hours, preferably overnight, until firm.

   Time: PT4H

8. Serve

   Remove the container from the freezer and let sit at room temperature for 5 minutes. Warm the ice‑cream scoop in hot water for 5 seconds, dry, then scoop and serve.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g