Guide To Serve Homemade Ice Cream Recipe With Condensed Milk Easy

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Who doesn’t love ice cream? It’s the perfect summertime treat, and making it at home is surprisingly easy. This recipe uses condensed milk, which eliminates the need for an ice cream maker and creates a wonderfully creamy texture.

Ingredients:

Condensed milk ice cream
Condensed milk ice cream

1 (14-ounce) can sweetened condensed milk

  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup mix-ins (chocolate chips, chopped nuts, sprinkles, etc.) (optional)

  • Directions:

    1. Chill the Bowl: Place a large metal bowl in the freezer for at least 30 minutes. This will help the ice cream freeze faster.
    2. Whip the Cream: In a separate chilled bowl, use an electric mixer to whip the heavy whipping cream until stiff peaks form. Be careful not to over-whip, or the cream will turn into butter.
    3. Combine Ingredients: In the chilled metal bowl, gently fold in the condensed milk, vanilla extract, and salt with a rubber spatula. Be careful not to deflate the whipped cream.
    4. Add Mix-ins (Optional): If using, gently fold in your desired mix-ins. Chocolate chips, chopped nuts, sprinkles, or even crumbled cookies are all great options.
    5. Freeze: Pour the ice cream mixture into a loaf pan or airtight container. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or overnight for best results.

    Tips:

    For a richer flavor, use full-fat canned condensed milk and heavy whipping cream.

  • Let the ice cream soften for a few minutes at room temperature before scooping for easier serving.
  • This recipe is easily doubled to make a larger batch.

  • Nutrition Facts (per serving)

    Calories: 400 (approx.)

  • Fat: 25g (approx.)
  • Saturated Fat: 15g (approx.)
  • Cholesterol: 75mg (approx.)
  • Sodium: 80mg (approx.)
  • Carbohydrates: 30g (approx.)
  • Sugar: 25g (approx.)
  • Protein: 5g (approx.)

  • Please note: These nutrition facts are estimates only and may vary depending on the specific ingredients used.

    Conclusion

    Homemade ice cream with condensed milk is a fun and delicious way to satisfy your sweet tooth. It’s perfect for a hot summer day or a special treat anytime. With just a few simple ingredients, you can create a creamy and flavorful ice cream that’s sure to become a family favorite.

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of milk?

    While heavy whipping cream is recommended for the best texture, you can substitute whole milk or a mixture of whole milk and heavy cream. However, the ice cream may not be as rich and creamy.

    2. Do I need an ice cream maker for this recipe?

    No, this recipe does not require an ice cream maker. The condensed milk helps the ice cream freeze without churning.

    3. How long will this ice cream stay good in the freezer?

    Homemade ice cream with condensed milk can be stored in the freezer for up to 2 weeks. However, the texture may become a bit icy over time.

    4. Can I use evaporated milk instead of condensed milk?

    No, evaporated milk is not as thick or sweet as condensed milk and will not create the same creamy texture.

    5. How can I make this recipe vegan?