2-Ingredient ice cream - Still ice cream?
Prep time
Total time
Recipe type: Ice cream
Serves: 10 portions
Regular version
  • 230g cream (non sweetened, at least 30% fat, over use 250ml)
  • 150g condensed milk
Cookie ice cream
  • 230g cream
  • 125g condensed milk
  • 5-6 cookies (use crispy dry cookies with a spice mix, e.g. ginger snaps or Bastognekoeken)
Regular version
  1. Whip the cream until a firm foam has formed. Be sure not to overwhip to prevent butter from forming.
  2. Pour in the condensed milk, try to pour all in at one spot to prevent the foam from collapsing.
  3. Gently fold in the condensed milk, try not to break too many air bubbles.
  4. Pour the mixture in a container suitable for the freezer and leave in the freezer (-18C) for at least 10 hours (over night).
Cookie ice cream
  1. Take the cream and 40g of condensed milk. Whip the cream until it is nice and firm. Adding some of that condensed milk will generally give a firmer whipped cream due to the stabilizing sugars.
  2. Once it's been whipped (again prevent overwhipping so keep an eye on it) crumble the cookies into small pieces and add to the whipped cream. Gently pour in the condensed milk as well.
  3. Fold in the condensed milk and cookies, gently, without breaking up too much of the air bubbles in the whipped cream.
  4. Place in the freezer at -18C for at least 3 hours, preferably overnight.
  5. Enjoy!
Recipe by Food Crumbles - The Food Science Blog at https://foodcrumbles.com/2-ingredient-ice-cream-on-the-power-of-whipped-cream/