Instructions
Whip the Cream
Chill your mixing bowl and beaters for best results. Pour the cold whipping cream into the bowl and beat on high speed until stiff peaks form—about 3 to 4 minutes.
Mix the Base
In another bowl, stir together the sweetened condensed milk, vanilla extract, and whole milk until fully combined and smooth.
Fold Together
Gently fold the vanilla mixture into the whipped cream using a rubber spatula. Be careful to maintain the whipped texture—avoid overmixing.
Freeze
Spoon the mixture into a loaf pan or a piping bag. Cover tightly with plastic wrap, pressing it directly against the surface to minimize ice crystals.
Set and Serve
Freeze for at least 6 hours or overnight. Before serving, let the ice cream sit at room temperature for about 5 minutes to soften. Scoop into bowls or pipe into cones for that authentic soft-serve experience.
Tips for Best Results
Chill your equipment before whipping the cream to ensure maximum fluff.
Opt for a quality vanilla extract for deep, traditional flavor.
For a soft-serve look, allow the mixture to slightly soften, then pipe it into your cones.
Store in an airtight container or piping bag in the freezer for up to 2 weeks.
