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Milk Ice Cream

Helen T. Patterson
This homemade milk ice cream recipe is a creamy, simple, and customizable dessert that requires just a few basic ingredients.
Made with whole milk, sugar, and a hint of vanilla, this ice cream can be tailored to suit any taste with flavor variations like chocolate, strawberry, or coffee.
It’s a lighter alternative to traditional ice cream, and it’s perfect for those who prefer an easy and budget-friendly frozen treat.
Whether you use an ice cream maker or the no-churn method, you’ll enjoy the same delicious, creamy results!
Nutrition Facts (Per Serving)
Calories: 120–150 kcal, Total Fat: 3–6 g, Saturated Fat: 2–4 g, Cholesterol: 10–40 mg (higher with egg yolks), Sodium: 40–60 mg, Total Carbohydrates: 18–22 g, Sugars: 16–20 g, Protein: 3–6 g, Calcium: 10–15% DV, Vitamin D: 5–10% DV
Estimated based on one serving (assuming 8 servings per batch)
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Frozen Treat
Cuisine American, Homemade Ice Cream
Servings 8 servings
Calories 250 kcal

Equipment

  • Saucepan (1 medium size)
  • Whisk (1)
  • Ice cream maker (optional, 1)
  • Shallow Freezer-safe Container (if not using an ice cream maker, 1)
  • Measuring Cups (for accurate portions)
  • Measuring Spoons (for spices/extracts)

Ingredients
  

  • 2 cups 480 ml Whole Milk (or alternative milk like almond, oat, or coconut)
  • ½ cup 100 g Granulated Sugar
  • 1 teaspoon 5 ml Vanilla Extract
  • 1 tablespoon 8 g Cornstarch (Optional, for thickening)
  • 2 Egg Yolks Optional, for a richer texture
  • Pinch of Salt Optional, enhances flavor
  • Flavor Add-ins Optional, see variations below

Instructions
 

Heat the Milk and Sugar:

  • In a medium saucepan, add the milk and sugar.
    Heat over medium heat, stirring occasionally until the sugar dissolves.
    Do not bring it to a boil—just warm enough to combine.

Thicken the Mixture (Optional):

  • If using cornstarch, dissolve it in 2 tablespoons of cold milk.
    Whisk it into the warm milk and cook for about 5 minutes until it thickens slightly.
  • If using egg yolks, slowly add 2–3 tablespoons of the warm milk mixture to the egg yolks to temper them.
    Gradually whisk the tempered yolks back into the saucepan and cook over low heat until the mixture thickens.

Cool the Mixture:

  • Remove from heat, stir in the vanilla extract (and salt if desired).
    Let it cool at room temperature for 15–20 minutes, then refrigerate for 2 hours or until completely chilled.

Churn or Freeze:

  • With an Ice Cream Maker: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
    Transfer to an airtight container and freeze for 2–4 hours to firm up.
  • No-Churn Method: Pour the chilled mixture into a shallow container, and freeze.
    Stir vigorously every 30 minutes for about 3 hours to break up any ice crystals and achieve a smooth consistency.

Serve:

  • Once frozen, scoop the ice cream into bowls or cones. Top with your favorite toppings and enjoy!

Notes

  • Flavor Variations: You can easily customize this milk ice cream by adding cocoa powder for chocolate flavor, fruit puree for a fresh twist, or espresso powder for a coffee kick. Mix-ins like chocolate chips, nuts, or cookie crumbles can also be added toward the end of freezing.
  • Dairy-Free Option: For a dairy-free version, simply swap the whole milk with your favorite plant-based milk such as coconut or almond milk, and ensure any flavorings and mix-ins are also dairy-free.
  • Creaminess Tip: For a richer texture, add egg yolks to the mixture (as explained in the instructions), or use whole milk for the best creamy consistency.
Keyword Milk Ice Cream