You don't have to leave the house to satisfy your craving for soft-serve. Just try this easy technique adapted from The Truck Food Cookbook, by John T. Edge. The trick is mixing store-bought ice cream with whipped cream.

Makes one quart


  • 1/2 cup heavy whipping cream
  • 1 Tbsp. sugar
  • 1/4 tsp. vanilla extract
  • 3 cups vanilla ice cream, softened


Active time: 20 minutes
Total time: At least 4 1/2 hours

Using a handheld electric mixer, whisk cream in a large bowl until soft peaks form, 1 to 2 minutes. Add sugar and vanilla and continue whisking to make stiff peaks, about 30 seconds more. Using a rubber spatula, stir in ice cream until well combined. Transfer mixture to a large, resealable freezer bag and freeze until semifirm (like soft-serve ice cream), 4 to 6 hours.

When ready to serve, remove ice cream from freezer and, if needed, knead bag until uniformly soft, about 30 seconds. (Cover bag with a towel to protect your hands from the cold.) Snip off a corner of the bag to pipe ice cream into a cone, or simply scoop and serve.

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