Step 1 – Whip the Cream: Pour 2 cups of chilled heavy whipping cream into a mixing bowl or stand mixer. Whip on medium speed until it reaches a soft-to-medium stiffness. Be careful not to overwhip, as this can turn the cream into butter.

Step 2 – Add Sweetened Condensed Milk: Once the cream is whipped, gently pour in your room-temperature sugar-free sweetened condensed milk. This ingredient gives the ice cream its rich, creamy Dairy Queen–like flavor.

Step 3 – Combine Carefully: Whip on low speed just until the mixture comes together. If the cream starts to thicken too much, stop mixing and fold with a spatula to avoid overwhipping. The base should look smooth and airy.

Step 4 – Freeze for No-Machine Method: Transfer the mixture into a freezer-safe container with a lid (or loaf pan wrapped tightly with cling film). Freeze for 1–2 hours for soft serve texture, or 3–4 hours if you prefer scoopable ice cream. For firmer, store-bought style ice cream, freeze overnight.

Step 5 – Ice Cream Maker Method (Optional): If using a machine, pour the base into a properly chilled tub and churn on maximum hardness until soft serve consistency forms. Scoop directly or pipe into bowls for a classic swirl.

Step 6 – Serve & Enjoy: Top with sugar-free chocolate syrup, nuts, or fresh berries. Enjoy immediately for the creamiest texture, or store leftovers in the freezer for later.