Ingredients:

• 2 cups heavy cream

• 1 cup sweetened condensed milk

• 1 teaspoon vanilla extract

• Optional: mix-ins like chocolate chips, fruit, nuts, or cookie pieces

Instructions:

1. Preparation: Make sure your ice lolly mould is pre-frozen if required (e.g., for certain ice lolly machines).

2. Mix Ingredients:

   • In a large mixing bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract until well combined.

   • If you're adding mix-ins, fold them into the mixture.

3. Churning (if you have an ice cream maker):

   • Pour the mixture into the bowl of your ice cream maker.

   • Churn according to the manufacturer's instructions, usually for about 20-25 minutes, or until the ice cream is creamy and thick.

4. No-churn method (if you don't have an ice cream maker):

   • Pour the mixture into a freezer-safe container and cover tightly with a lid or plastic wrap.

   • Every 30 minutes, stir the ice cream using a fork, breaking up any ice crystals. Continue this process for 3-4 hours or until the ice lolly reaches the desired consistency.

5. Freezing:

   • Transfer the churned ice lolly (or the mixture from the no-churn method) to a freezer-safe container.

   • Cover the surface of the ice lolly with plastic wrap or wax paper (this prevents ice crystals from forming on the surface).

   • Freeze for at least 4-6 hours, or overnight for best results.

6. Serve:

   • Remove the ice lolly from the freezer about 10 minutes before serving to make it easier to scoop.

   • Enjoy!

Feel free to get creative with flavors and mix-ins! From chocolate to fruits or even herbs like mint or basil, the possibilities are endless.