Name: Condensed Milk Ice Cream
Prep time: 5 min
Cook time: 5 min
Total time: 7 h 10 min
Cuisine: American
Ingredients: 200 g sweetened condensed milk; 400 g heavy whipping cream, cold; Pinch of salt; 1 teaspoon vanilla extract

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I make this condensed milk ice cream when I want a dessert that feels luxurious without needing an ice cream machine. With only four ingredients, it comes together fast and freezes into a rich, creamy treat that scoops beautifully. I love how the vanilla adds classic flavor while the condensed milk keeps every bite smooth and sweet.

Condensed Milk Ice Cream

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

200 g sweetened condensed milk

400 g heavy whipping cream, cold

Pinch of salt

1 teaspoon vanilla extract

Directions

I add the heavy whipping cream, vanilla extract, and salt to a large bowl.

I whip the mixture with a hand mixer until soft peaks form.

I add the condensed milk and whip again until stiff peaks form, being careful not to overwhip.

I transfer the mixture to an 8 x 8-inch pan or a similar container.

I cover it with plastic wrap, making sure it touches the surface.

I freeze it overnight until firm, then I scoop and serve.

Servings and timing

I get 5 servings from this recipe. The prep time is 5 minutes, the cooking time is 5 minutes, and the total time is 7 hours and 10 minutes, which includes freezing time.

Variations

I like to change this recipe in easy ways depending on what flavor I want. I sometimes fold in crushed cookies for a cookies-and-cream version, or I swirl in chocolate sauce before freezing for a ripple effect. I also like adding mini chocolate chips, chopped strawberries, or a little instant coffee for a different twist. When I want a warmer flavor, I add a pinch of cinnamon.

Storage/Reheating

I store this ice cream in a tightly covered freezer-safe container to keep it fresh and prevent ice crystals from forming. I find it stays at its best for about 2 weeks in the freezer. When I am ready to serve it, I let it sit at room temperature for a few minutes so it softens slightly and becomes easier to scoop. I do not reheat it, since this dessert is meant to stay frozen.

FAQs

Can I make this ice cream without a hand mixer?

I can, but I find it much harder to get the cream whipped properly by hand. A hand mixer makes the process faster and helps create the light, creamy texture I want.

Why should I not overwhip the mixture?

I avoid overwhipping because it can make the texture grainy or too dense. I stop once stiff peaks form so the ice cream stays smooth and airy.

Can I use a different extract instead of vanilla?

I can swap the vanilla extract for almond, coconut, or even mint extract if I want a different flavor. I use a small amount so the flavor does not become too strong.

How do I make the ice cream softer to scoop?

I let the container sit on the counter for a few minutes before serving. I find that this helps the ice cream soften just enough for easy scooping.

Can I add mix-ins to this recipe?

I can easily add mix-ins like chocolate chips, crushed biscuits, fruit pieces, or caramel swirls. I usually fold them in gently after whipping so I do not lose too much air.

Conclusion

I love how this condensed milk ice cream delivers a creamy homemade dessert with almost no effort. It is quick to prepare, easy to customize, and perfect for keeping in the freezer for a simple sweet treat anytime. I keep coming back to this recipe because it is reliable, delicious, and wonderfully easy to make.

📖 Recipe:

Condensed Milk Ice Cream

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Author: Cheryl
Total Time: 7 hours 10 minutes
Yield: 5 servings
Diet: Vegetarian

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Description

This condensed milk ice cream is a rich, creamy no-churn dessert made with just four ingredients. It delivers a smooth texture and classic vanilla flavor with minimal effort.

Ingredients

200 g sweetened condensed milk

400 g heavy whipping cream, cold

Pinch of salt

1 teaspoon vanilla extract

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Instructions

Add the heavy whipping cream, vanilla extract, and salt to a large bowl.
Whip with a hand mixer until soft peaks form.
Add the condensed milk and continue whipping until stiff peaks form, being careful not to overwhip.
Transfer the mixture to an 8 x 8-inch pan or similar container.
Cover with plastic wrap, ensuring it touches the surface.
Freeze overnight until firm, then scoop and serve.