Condensed Milk Ice Cream
This Condensed Milk Ice Cream is a creamy, rich, and easy-to-make dessert that requires just three main ingredients. With no ice cream maker needed, you can whip up this homemade treat in no time. The sweetened condensed milk creates a smooth, velvety base, while the heavy cream ensures a luxuriously creamy texture. You can customize it with your favorite flavorings and mix-ins like vanilla, chocolate, fruit, or cookies. This no-churn ice cream is perfect for a last-minute dessert, and it’s guaranteed to be a hit with everyone!
Equipment
- Electric Mixer (1) – for whipping the heavy cream
- Large Mixing Bowl (1) – to combine all ingredients
- Freezer-Safe Container (1) – for freezing the ice cream
- Spatula (1) – to fold ingredients gently
Ingredients
- 2 cups 480 mL Heavy Cream
- 1 can 14 oz/396 g Sweetened Condensed Milk
- 1 tsp 5 mL Vanilla Extract (optional, for vanilla flavor)
- Flavoring or Mix-ins optional: cocoa powder, fruit puree, chocolate chips, crushed cookies, etc.
Instructions
Whip the Cream:
- Pour the heavy cream into a large mixing bowl and use an electric mixer to whip it on medium-high speed until stiff peaks form. This should take about 3-5 minutes.
Combine with Condensed Milk:
- Gently pour in the sweetened condensed milk. Use a spatula to fold the two together until fully combined, being careful not to deflate the whipped cream.
Add Flavorings and Mix-ins:
- If you're using flavoring like vanilla extract, cocoa powder, or fruit puree, fold them into the mixture now. Add mix-ins such as chocolate chips, crushed cookies, or nuts, and gently stir to distribute them evenly.
Freeze the Mixture:
- Transfer the ice cream mixture into a freezer-safe container. Smooth the top with a spatula and cover the container with a lid or plastic wrap. Place in the freezer and allow it to freeze for 4-6 hours or overnight.
Serve and Enjoy:
- Once the ice cream is frozen and firm, scoop it into bowls or cones and enjoy! You can top it with sprinkles, fresh fruit, or chocolate syrup for extra flair.
Notes
- Flavor Variations: This recipe is highly customizable. You can add flavorings like chocolate, coffee, or fruit purees. Just remember that some fruits may introduce excess moisture, so strain them before adding to avoid a watery texture.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2-3 weeks. To prevent ice crystals from forming, you can cover the surface with plastic wrap before sealing the container.
- Consistency Tips: If the ice cream becomes too hard after freezing, let it sit at room temperature for a few minutes before scooping. The richness of the cream and condensed milk should keep it creamy, but freezing too long can sometimes make it firm.
- Add-ins: Mix-ins should be added gently just before freezing, or they may sink to the bottom.