Homemade Creamy Ice Cream Recipe

Can I make this homemade creamy ice cream recipe without an ice cream maker?
Yes. The no-churn method provided above requires no ice cream maker. Simply whip the cream, fold in sweetened condensed milk, and freeze.

Why is my homemade ice cream icy?
Icy texture usually results from excess water content, insufficient fat, or a slow freeze. Use full-fat dairy, chill your base thoroughly, and freeze in a shallow metal container.

How long does homemade ice cream last in the freezer?
Homemade ice cream is best consumed within two weeks. It remains safe to eat for up to two months but may lose creaminess over time.

Can I reduce the sugar in this recipe?
Sugar does more than sweeten. It lowers the freezing point and contributes to a soft, scoopable texture. Reducing sugar significantly will result in a harder, icier ice cream. For a less sweet result, use the custard method and reduce sugar by no more than two tablespoons.

Is it safe to use raw eggs in ice cream?
The custard method cooks the egg yolks to a temperature sufficient to kill harmful bacteria. For the no-churn method, no eggs are used. If you are concerned about raw eggs, choose the no-churn method instead