Ice cream is by far probably my favorite dessert ever and I mean E-V-E-R!!! I from childhood was pretty much conditioned to love ice cream. My mother most of the time would give us ice cream after dinner. Now, this was not just any ice cream, this was the works….marshmallow, cherries, Hershey’s syrup and jimmies aka sprinkles (sorry I’m from the Boston area). It was so good! Then when we would go on vacation, we always would stop in the area’s ice cream hot spot and try it out. I fully blame her for my ice cream addiction (Yes, mom I absolutely do!) Even now at 30 years old, I consume large amounts of ice cream. I have tried to stop, but no matter how much I tell myself “You will not eat ice cream today”, it some how still finds its way into my mouth.

Because of my ice cream obsession (and the fact I have corrupted my daughter with the same love of ice cream) we go through a ton of ice cream. As a result, many years back, I started to make my own ice cream. Now, don’t get me wrong, I do still buy ice cream, it’s just that when I make it homemade, I am able to make an absurd amount that lasts a lot longer than the small amount you get at the store.

Now, if you Google homemade ice cream, you will be bombarded with a bazillion recipes and each one will claim they are the best and the easiest. The reality is all ice cream recipes are similar. People have their variations, but it’s really the quality of ingredients and freeze time that gets you that perfection flavor and texture. Personally, I like ice cream that is creamy vs icy, which is why I love this recipe. This recipe is your basic vanilla ice cream recipe. It produces a wonderfully creamy ice cream that is delicious on its own and also is a fantastic base recipe for making other wonderful ice cream flavors. It is definitely worth trying. Best part about it is you don’t need an ice cream machine. 





  • Sweetened Condensed Milk (14 oz can)
  • 2 cups of Heavy Cream
  • 1 tbsp of vanilla extract


  1. Beat the heavy cream until you see “peaks” form.
  2. Next, add sweetened condensed milk.
  3. Mix on low until evenly combined.
  4. Next, add the vanilla extract.
  5. Mix on low until evenly combined.
  6. Pour the mixture into a freezer safe dish. (I use a Pyrex 13 x 9 glass dish with a cover).
  7. Optional: The dishes I use come with covers, but I still like to first cover the dish with plastic cling wrap. Once I do that, I cover with the actual dish cover. I find it helps prevent ice build up and also, sometimes the dish may get bumped in the freezer and the lid will lift a bit. This is just another layer of protection from it becoming freezer burnt.
  8. Freeze for about 8 hours or until it reaches that creamy ice cream texture. 
  9. Scoop out some, dress with your favorite toppings and enjoy!
    HMIC 1



Make sure to use an air tight container that is made for the freezer. You do not want the ice cream to get freezer burnt.


Follow me on >>instagram<< and tag #jclectic. I’d love to see all the JClectic recipes you make!




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