The easy 2-ingredient ice cream recipe that 'tastes better than store-bought'

A bowl of ice cream is the most refreshing dessert that anyone could enjoy during the heatwave that is set to hit the UK towards the end of this week. Temperatures are expected to soar into the 30s, and what better way to enjoy the hot weather than a creamy cold treat?

While you can pop into a store and purchase a tub of the dessert, this easy recipe will make you choose otherwise. Those who have tested it out say that the ice cream comes out so good-it's even better than the ones you can get in the supermarket. The beauty of this recipe is that not only do you come out with a rich and creamy dessert, but it is super easy to make, and you can add extra ingredients before freezing to give it your own unique twist.

The recipe shared on All Recipes has a 4.7-star rating, and reviews from people who absolutely love it.

VioletMixer4368 said: "This is actually so easy and so creamy at the same time, it's rich in dairy and sweet. Now I won't have to spend money on ice-cream!"

SassyYolk9598 wrote: "This taste just like store bought ice-cream, actually better. I did add a little vanialla. Trying again with lightly sweeten strawberry puree."

A number of people who made the easy ice cream added various extras to give it different flavours. HotDish8267, who said the recipe "couldn't be any easier" and "delicious too," opted for chocolate chips in their ice cream and already planned to make the dessert again.

They added: "Next time I'm going to try it with a little cherry pie filling. I think you can probably add just about anything to it."

Those who want to try it can follow this easy two-ingredient and two-step recipe here.

Ingredients for Homemade Ice Cream:

• 1 pint heavy whipping cream
• 1 (14 ounce) can sweetened condensed milk

Method

Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; add condensed milk and beat until thick and well combined.

Transfer mixture to a shallow container and cover with plastic wrap; freeze until solid, about six hours.