The weather is getting warmer, and I’ve been craving cool, easy desserts! There’s nothing quite like a scoop of homemade ice cream to make a hot day feel special. You might think making your own ice cream is complicated, but I promise it doesn’t have to be.
Today, I’m sharing two incredibly simple homemade ice cream recipes that don’t need a machine. You can whip these up with just a few ingredients and a little patience while they chill. Get ready for some delicious, frosty treats!
Jump to Recipe:
Easy 3 Ingredient Mango Ice Cream for Summer
I love how simple this mango ice cream is to make. You only need a few ingredients for this creamy, fruity frozen treat.
Key Ingredients & Tips
- Ripe Mangoes: Make sure your mangoes are very ripe for the best sweet flavor and smooth texture. This makes a big difference.
- Sweetened Condensed Milk: This gives the ice cream its sweetness and helps it stay creamy without needing an ice cream maker.
- Heavy Whipping Cream: Whipping the cream creates the light, airy base that turns into a rich ice cream once frozen. Don’t skip this step!
What You Need
- 2 large, ripe mangoes (about 2 cups of pulp)
- 1 can (14 ounces) sweetened condensed milk
- 2 cups heavy whipping cream, very cold
⏱️ Time: 15 Mins Active / 6+ Hours Freeze🍽️ Yields: About 6 servings
How to Make It
Step 1: Prepare the Mango Puree
Peel the mangoes and remove the pit. Cut the mango flesh into chunks. Place the mango chunks into a blender or food processor and blend until you have a smooth puree. Set aside.
Step 2: Whip the Cream
In a large, chilled bowl, pour the cold heavy whipping cream. Using an electric mixer, beat the cream on high speed until it forms soft peaks. Be careful not to overmix, or it will turn lumpy.
Step 3: Combine and Freeze
Gently fold the mango puree and the sweetened condensed milk into the whipped cream. Mix until just combined and no streaks of condensed milk remain. Pour the mixture into a freezer-safe container. Cover tightly and freeze for at least 6 hours, or overnight, until firm.
📝 Final Note
For the best texture, let your mango ice cream sit at room temperature for about 5-10 minutes before scooping. This makes it easier to serve.
Easy Brown Sugar Cinnamon Ice Cream: A Warm Flavor
This brown sugar cinnamon ice cream brings a cozy warmth to a cold dessert. It’s surprisingly easy to make and tastes wonderful.
Key Ingredients & Tips
- Brown Sugar: Packed brown sugar provides a deeper, richer sweetness compared to white sugar, which really adds to the flavor.
- Ground Cinnamon: Adjust the amount of cinnamon to your liking. I like a full teaspoon, but you can start with less if you prefer a milder spice.
- Vanilla Extract: A touch of vanilla helps to round out the flavors and adds a lovely extra layer of aroma. Don’t skip it!
What You Need
- 2 cups heavy whipping cream, very cold
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
⏱️ Time: 15 Mins Active / 6+ Hours Freeze🍽️ Yields: About 6 servings
How to Make It
Step 1: Create the Flavor Base
In a medium bowl, combine the sweetened condensed milk, packed light brown sugar, ground cinnamon, vanilla extract, and a pinch of salt. Stir well until the brown sugar is fully dissolved and the mixture is smooth.
Step 2: Whip the Cream
In a large, chilled bowl, pour the cold heavy whipping cream. Use an electric mixer to beat the cream on high speed until it forms soft peaks. Make sure the peaks are soft and hold their shape, but stop before it gets too stiff.
Step 3: Combine and Freeze
Gently fold the brown sugar mixture into the whipped cream until it is just combined and no streaks remain. Pour the ice cream mixture into a freezer-safe container. Cover it tightly and freeze for at least 6 hours, or overnight, until it’s firm.
📝 Final Note
You can add a swirl of caramel sauce or a handful of chopped pecans to the ice cream mixture before freezing for an extra treat.
