Dessert
Soft Serve Ice Cream
About this dish
This homemade soft serve ice cream is the creamy, dreamy treat you remember from summer fairs and beach stands, but made fresh in your own kitchen. With just a handful of ingredients and no special machine required, you can swirl up a batch that's impossibly smooth, lightly sweet, and ready in minutes.
Whether you pile it into a cone or a bowl, this recipe brings back the nostalgic magic of soft serve with a homemade touch.
Ingredients
UK and US measurements are both included for every recipe.
heavy cream
dairy480 ml
Imperial measurement: 2 cups
whole milk
dairy240 ml
Imperial measurement: 1 cup
sweetened condensed milk
dairy400 g (one can)
Imperial measurement: 14 oz (one can)
vanilla extract
seasoning2 tablespoons
salt
seasoning1/2 teaspoon
Method
Chill the base
1 hourIn a large mixing bowl, combine the heavy cream, whole milk, sweetened condensed milk, vanilla extract, and salt. Whisk until the salt and condensed milk are fully dissolved. Cover and refrigerate for at least 1 hour, or up to overnight, until very cold.
Churn the ice cream
30 minutesWhisk well after chilling. Pour the cold mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 20–30 minutes, until it reaches a thick, soft-serve consistency.
Adjust texture for soft serve
2 hoursFor true soft serve, serve immediately after churning—it will be perfectly scoopable and swirly. If you prefer a firmer texture, transfer to an airtight container and freeze for 1–2 hours.
Serve and enjoy
5 minutesUse a spatula to swirl the ice cream into bowls or cones. Eat right away for that classic soft serve experience.
Equipment
- Ice cream maker
- Large mixing bowl
- Hand mixer or whisk
- Airtight freezer-safe container
- Instant-read thermometer (optional)
Nutrition facts
Tips
- For the smoothest soft serve, make sure your base is thoroughly chilled before churning—at least 1 hour, but overnight is better., Do not overwhip the base before churning, you just want to dissolve the condensed milk and mix well.
- If you don't have an ice cream maker, you can pour the base into a shallow dish and freeze, whisking every 30 minutes for about 2 hours until creamy.
- Customize the flavor by swapping the vanilla extract for peppermint, lemon zest, or a few spoonfuls of cocoa powder.
Serving suggestions
- Serve in a crisp waffle cone or a chilled bowl, topped with a cherry, sprinkles, or a drizzle of chocolate syrup. It's the perfect ending to a summer barbecue or birthday party.
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Recipe by
Carter Cooper
Specialises in American cuisineCarter Walker makes cornbread with honey butter and jalapeños. He is a sweet-spicy angel.
Describe yourself in three words: Sweet, spicy, cornbread crumbly.