Why You’ll Love Condensed Milk Ice Cream Recipe
This recipe is ideal when you want homemade ice cream with very little prep. It comes together quickly, uses only four ingredients, and does not require an ice cream maker. The whipped cream creates a light, airy base while the sweetened condensed milk gives the ice cream its smooth texture and sweetness.
You will also love how easy it is to customize. The vanilla version is delicious on its own, but it also works beautifully with chocolate, peanut butter, fruit, or jam swirls. It is a dependable recipe for beginners and a great base for experimenting with new flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 200 g sweetened condensed milk
- 400 g cold heavy whipping cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Directions
- Add the cold heavy whipping cream, vanilla extract, and salt to a large mixing bowl.
- Whip until soft peaks form.
- Pour in the sweetened condensed milk and continue whipping just until stiff peaks form. Be careful not to overwhip.
- Transfer the mixture to an 8 x 8-inch pan or a similar freezer-safe container.
- Cover the surface so the wrap touches the ice cream mixture.
- Freeze overnight, or until fully set.
- Scoop and serve.
Servings and timing
This recipe makes 5 servings.
Prep time: 5 minutes
Cook time: 5 minutes
Freezing time: 7 hours
Total time: 7 hours 10 minutes
Variations
A simple vanilla base makes this recipe easy to adapt to different tastes.
For a chocolate version, fold in mini chocolate chips or swirl in a little chocolate ganache before freezing. For a nutty twist, add a ribbon of runny peanut butter and gently marble it through the mixture. Fresh berries, especially chopped strawberries, can be folded in for a fruity version with extra texture.
You can also swirl in berry jam or a homemade berry sauce for a brighter flavor. For a more creative approach, try flavoring the base with citrus zest, matcha, or even a lightly infused condensed milk if you want a more unique homemade ice cream.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks. For the best texture, press plastic wrap or parchment directly onto the surface before sealing the container. This helps reduce ice crystals and keeps the ice cream smoother.
There is no reheating needed, but the ice cream will scoop more easily if you let it sit at room temperature for a few minutes before serving.
FAQs
Do I need an ice cream maker for this recipe?
No, this is a no-churn ice cream recipe, so you do not need any special equipment beyond a bowl, mixer, and freezer-safe container.
Why is sweetened condensed milk used in ice cream?
Sweetened condensed milk adds sweetness and helps create a creamy texture without the need for churning.
Can I make this recipe by hand without a mixer?
Yes, but it will take more effort. You can whisk the cream by hand until it reaches soft peaks, then continue as directed.
How do I know when the cream is whipped enough?
First, whip to soft peaks before adding the condensed milk. After that, whip again until stiff peaks form, but stop before the mixture becomes grainy.
Can I overwhip the mixture?
Yes. Overwhipping can make the texture heavy or slightly grainy, so stop as soon as stiff peaks form.
How long does it need to freeze?
It is best frozen overnight, but it should be firm enough after about 7 hours.
How many people does this recipe serve?
It makes about 5 servings, depending on how large your scoops are.
Can I add mix-ins like cookies or fruit?
Yes. Chocolate chips, chopped berries, cookie pieces, peanut butter, or jam swirls all work well in this base.
How should I store homemade condensed milk ice cream?
Keep it in an airtight container in the freezer and cover the surface directly to help prevent ice crystals.
How long will it stay good in the freezer?
For the best quality, enjoy it within 2 weeks.
Conclusion
Condensed milk ice cream is one of the easiest homemade desserts you can make. With just four ingredients and no machine required, it gives you a creamy, satisfying dessert with almost no fuss. Whether you keep it classic with vanilla or dress it up with your favorite mix-ins, this is a recipe you will want to make again and again.
Condensed Milk Ice Cream
A rich and creamy no-churn condensed milk ice cream that requires minimal effort and delivers a smooth, velvety texture. Perfect for customizing with your favorite flavors or mix-ins.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups heavy whipping cream (cold)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whip the cold heavy cream using a mixer until stiff peaks form.
- In a separate bowl, combine the sweetened condensed milk, vanilla extract, and salt. Mix until smooth.
- Gently fold the whipped cream into the condensed milk mixture in batches, being careful not to deflate the mixture.
- Transfer the mixture into a freezer-safe container and smooth the top.
- Cover and freeze for at least 6 hours or until firm.
- Scoop and serve as desired.
Notes
- Add mix-ins like chocolate chips, fruit, or cookie pieces before freezing for extra flavor.
- For best texture, let the ice cream sit at room temperature for 5 minutes before scooping.
- Store in an airtight container in the freezer for up to 2 weeks.
- You can substitute vanilla with other extracts like almond or mint for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 70 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 80 mg
