Ice cream recipe sweetened condensed milk - Best Milk Recipes

Ice cream recipe sweetened condensed milk

Something about September triggers my I’m-totally-obsessed-with-autumn side. I started getting out my fall decorations this past week and put some of my on the menu with plans to share them with you. Then Saturday rolled around and as I sat in 97 (yes, ninety-flipping-seven) degree weather, sweating my rear off while watching my son’s football game I decided there was absolutely no way I was going home to cook soup. So we stopped at the store for ice cream ingredients instead. Oh autumn, I guess you’ll just have to wait a little bit longer.

You might remember our which is a pretty good fake out. The difference here is that this is real ice cream. And it only requires this:

Okay so technically this too:

But I’m not counting that, because this is even great if you forget the vanilla. The best part about this ice cream is that you can make it with our without an ice cream maker! And, you can add any flavors or add-ins you like. (Check out our friend Amanda’s for this same recipe) I’m making good ol’ fashioned vanilla, and I’m going to show you the freezer method.

Just dump out your sweetened condensed milk into a mixing bowl

and add some vanilla

Now if you’re using an ice cream machine, all you do is stir in the cream or half and half and pop in the machine. If you aren’t using an ice cream maker, then you just need to whip the cream first.

Does this sound familiar? We’re basically doing the same thing as my Creamy Fruit Freeze.

Then just fold the whipped cream into the sweetened condensed milk mixture. You don’t want to just dump it in and stir. To fold means to take a little bit at a time, and gently move your rubber spatula from the bottom of the bowl, around up to the top. This keeps the fluffy air in the cream as opposed to deflating it while stirring.

At this point you can add in anything you like: fresh fruit, crushed cookies, spices, extracts, etc. Or leave it plain jane like me. Not that I’m plain. My ice cream is. If we’re talking about me, then I’m more like marshmallow fudge ripple with peanut butter cups and sprinkles. With a side of bacon.

Just place your container in the freezer until the ice cream is firm; at least 6 hours. Then scoop ‘er up.

Experiment with different flavors- we love crushed oreos, mashed banana, fresh strawberry, cinnamon-graham cracker with apple pie filling, peanutbutter banana with chocolate chips, nutella, you can’t really go wrong here, folks!

2 Ingredient Ice Cream

4 cups half and half or cream (*only 2 cups needed for non-machine version)
14 oz can Sweetened Condensed Milk
2 tablespoons vanilla extract

Ice Cream Machine: Combine all ingredients in a mixing bowl and mix well. Freeze according to manufacturer’s instructions and place in freezer after to set up if needed.

Freezer Method: Omit half and half. Combine sweetened condensed milk and vanilla in large bowl. In a separate bowl, pour 2 cups heavy cream into bowl and whip until soft-medium peaks form. Slowly fold whipped cream into sweetened condensed milk mixture in 3 additions. Fold until well combined. Pour into container and freeze for at least 6 hours or until firm.

Add-ins may be added before freezing for both methods. Try fresh fruit, crushed cookies or candies, and different flavored extracts and spices.

Donvier Donvier Frozen Pop Molds
Kitchen (Donvier)
  • Eight molds freeze pops of fruit juice, yogurt, ice cream, and more
  • Durable plastic with chrome holder; dishwasher-safe
  • Plastic lids hold wood sticks upright in molds then catch drips while eating
  • Fit in freezer door: 9-1/4 inches wide, 4-1/4 inches high, 4 inches deep
  • 24 wood sticks, recipe booklet included

Popular Q&A

What is the recipe for homemade ice cream?

4 egg yolks 1/2 pint (250ml) milk 1/2 pint (250ml) double/heavy cream 4 oz (100g) sugar or caster sugar 1 vanilla pod

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