is my homemade ice cream icy instead of creamy?
The most common reasons for icy homemade ice cream, especially with a no-churn recipe, are usually related to either not whipping the heavy cream to stiff peaks or over-mixing the base once the condensed milk is added. If the cream isn’t properly whipped, there isn’t enough air incorporated, leading to a denser, icier texture. Conversely, over-folding after adding the condensed milk can deflate the whipped cream, again resulting in a loss of air and more ice crystals. Ensure your cream is
