Indulge in the creamy delights of homemade ice cream with this No-Churn Vanilla Ice Cream with Sweetened Condensed Milk. It requires just four simple ingredients.
The heavy whipping cream acts as the ice cream base. The sweetened condensed milk adds sweetness. Add a hint of salt and vanilla extract to enhance flavors, and you can create this summer staple that rivals the best ice cream parlors.
Making homemade vanilla ice cream used to be way more labor-intensive. I remember making it in grade school as a classroom activity. We poured the creamy mixture into a bucket with ice and rock salt. We each took turns cranking the handle, and before long, we were rewarded with a frosty treat.
One of the main differences between a traditional churn vanilla ice cream recipe and this Carnation Sweetened Condensed Milk Ice Cream Recipe is that it is an eggless ice cream. In most homemade ice cream recipes, eggs add flavor, prevent crystallization and help create smooth and creamy ice cream. But, they're usually the ingredient responsible for causing a food-borne illness known as salmonella.
Although our favorite dessert to serve with this delicious ice cream is our Homemade Peach Cobbler, it would be equally enjoyable served with chocolate chip cookies or on top of a brownie.
Why is sweetened condensed milk used in no-churn ice cream recipes?
Sweetened condensed milk is commonly used in no-churn ice cream recipes because it serves as a key ingredient that provides sweetness and a creamy, smooth texture that mimics churned ice cream without an ice cream maker. It simplifies the process of making homemade ice cream while achieving great results. It stabilizes the mixture and prevents ice crystals, which eggs do in a churned ice cream recipe.
Why You’ll Love This Recipe
- Beginner Friendly -Yep! That's right! No ice cream machine or fancy equipment is required to make this delicious treat. So, if this is your first time making a no churn ice cream recipe, we have a step-by-step guide to make this a success.
- Quick Preparation: Making no-churn ice cream is relatively quick compared to traditional churned ice cream. You can have your ice cream base mixed and ready for freezing in minutes. It's so fast that this recipe is a perfect activity for the whole family.
- Versatility: No-churn ice cream is highly customizable. To create your favorite combinations, you can experiment with various flavors, mix-ins, and toppings. Kids can participate in mixing and adding their favorite ingredients.
- Loaf Pan
- Large Bowl
- Electric Mixer
- Individual Food Storage Containers (optional, but they're great for longer storage)
- Heavy Cream
- Carnation Sweetened Condensed Milk (We have also used Eagle Brand with fantastic results.)
- Pure Vanilla Extract
- Kosher Salt
*For specific ingredient amounts, please scroll down to the recipe card.
- Whole milk - The key difference between using whole milk and heavy whipping cream is the fat content. Heavy whipping cream has a higher fat content, which contributes to a creamier and richer ice cream texture. Whole milk, on the other hand, has a lower fat content but will still work to create a tasty frozen treat. Doing this substitution will result in milk ice cream.
- Chocolate ice cream - Make this a flavored ice cream by adding ½ cup of cocoa powder and the other ingredients in Step 2.
- Stir in a handful or two of
- Chocolate chips or butterscotch chips
- Chopped or crushed cookies, favorite candy bars
- Top with
- Chocolate sauce, caramel, or strawberry syrup
- Whipped cream and sprinkles
- Chopped peanuts, walnuts, pecans, or peanut butter swirls.
- Fruit like fresh strawberries, sliced bananas, peaches, or whatever is in season.
Step 1. In a large mixing bowl, beat heavy whipping cream with a hand mixer until stiff peaks form.
Step 2. Mix in the sweetened condensed milk, vanilla, and salt on low speed. Don't overmix. It will deflate the whipping cream and deflate the ice cream.
Step 3. Pour the ice cream mixture into a 9”x5” loaf pan, smooth the top with a rubber spatula, cover with foil or plastic wrap, and freeze for 4-6 hours or until solid.
Storage and Freezing
This ice cream should be stored covered or in an airtight container and enjoyed within a week for the best results.
If you have an ice cream freezer or a deep freezer, it may take less time to harden.
If you plan to freeze the ice cream for an extended time, a container with a cover or lid would be best to protect the ice cream from ice crystals and freezer burn.
Don’t overmix the sweetened condensed milk, vanilla, and salt into the whipped cream. It can deflate the whipping cream and make the mixture less creamy. If using a hand mixer, keep it on low just until everything is incorporated. After the whipped cream reaches the stiff peak stage, the rest of the ingredients can be gently folded together by using a large rubber spatula.
You will want to let the ice cream sit at room temperature for a few minutes before scooping. However, it doesn’t take too long to reach a soft-serve consistency once it begins to soften.
If you make this Carnation Sweetened Condensed Milk Ice Cream Recipe, I’d love to hear about it. Please leave me a comment and give this recipe a star-rating.
No. They are not the same. Sweetened condensed milk is made by evaporating most of the water content from regular milk and then adding sugar resulting in a thick and syrupy consistency due to its high sugar content. It has very sweet with a rich, caramelized flavor.
Similarly, evaporated milk is made by removing water from regular milk, but it contains no added sugar. It's thicker than regular milk but less thick than sweetened condensed. And it has a rich and creamy texture and flavor.
It means that when you pull the beaters straight up from the mixing bowl, the whipped cream should hold its form. When you turn the beaters upright, if the whipping cream tips begin to turn downward, it’s not at the “stiff peaks” stage yet. Keep beating!
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No-Churn Vanilla Ice Cream with Sweetened Condensed Milk
- Loaf Pan
- Electric Mixer
- Large Mixing Bowl
- Individual food storage containers optional
- 2 cups heavy whipping cream
- 14- ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- ⅕ teaspoon of kosher salt
- In a large mixing bowl, beat heavy whipping cream until stiff peaks form.
- On low speed, mix in the sweetened condensed milk, vanilla, and salt. Don't overmix. It will deflate the whipping cream and deflate the ice cream.
- Pour into a 9”x5” loaf pan, smooth the top with a rubber spatula, cover with foil, and freeze.
This ice cream should be stored covered or in an airtight container and enjoyed within a week for best results. Topping suggestions:
- Chocolate, caramel, or strawberry syrup
- Whipped cream and sprinkles
- Butterscotch or chocolate chips
- Chopped or crushed cookies or candy bars
- Chopped peanuts, walnuts or pecans
- Fresh fruit like berries, sliced bananas, peaches or whatever is in season