Description
Ever wondered if condensed milk is necessary for ice cream? This guide breaks down its role, how it affects texture, and the best alternatives for a creamy homemade treat. Whether you’re making no-churn ice cream or a classic custard base, we’ve got you covered!
Ingredients
Scale
For Ice Cream with Condensed Milk:
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
✅ For Ice Cream Without Condensed Milk:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1 tsp vanilla extract
Instructions
No-Churn Ice Cream (Using Condensed Milk):
- In a large bowl, whip heavy cream until stiff peaks form.
- Fold in condensed milk and vanilla extract, mixing gently.
- Pour into a freezer-safe container and freeze for at least 6 hours.
- Scoop and enjoy!
🍦 Classic Ice Cream (without condensed milk, requires churning):
- In a saucepan, heat milk and heavy cream over medium heat.
- In a bowl, whisk together sugar and egg yolks until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return to the saucepan and cook over low heat until thickened.
- Strain through a sieve, stir in vanilla extract and chill.
- Churn in an ice cream maker according to manufacturer instructions.
Notes
- For a dairy-free version, use coconut milk instead of heavy cream.
- Want less sugar? Swap condensed milk for a blend of cream and honey.
- Add mix-ins like chocolate chips, nuts, or fruit for extra flavor!
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for custard base)
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (about ½ cup)
- Calories: ~210 kcal
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg