sweetened condensed milk ice cream recipe
The Best sweetened condensed milk ice cream recipe
I’ve found that this recipe is perfect for both quick weeknight treats and special occasions. It’s easy to make ahead, so you can whip it up in bulk and freeze it for later—no fuss, no mess. Plus, it’s a great way to use up any extra sweetened condensed milk you might have on hand. And honestly? It’s surprisingly light on calories compared to other ice creams because of the natural sugars in the milk itself. It’s not just dessert—it’s a little something that makes every bite feel nourishing in a way that’s hard to beat.
Classic Sweetened Condensed Milk Ice Cream
A creamy, rich dessert made with sweetened condensed milk that’s perfect for a quick treat. The velvety texture comes from a simple homemade dough base.
🥘Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 cups sweetened condensed milk
- 1 teaspoon vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes. -
2
Add eggs one at a time, whisking well after each addition. Stir in vanilla extract, then gradually mix in the flour and salt until a soft dough forms. -
3
Bake the dough on a lined baking sheet at 350°F for 15–18 minutes, or until golden brown. Let cool completely. -
4
In a separate bowl, whisk together the sweetened condensed milk and vanilla extract until smooth. -
5
Pour the condensed milk mixture over the cooled dough and stir gently until fully combined. Chill in the refrigerator for at least 1 hour. -
6
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, or freeze in a freezer-safe container for 4–6 hours, stirring once every 30 minutes.
🔧Equipment
- Mixing bowls
- Whisk
- Ice cream maker or freezer-safe container
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sweetened Condensed Milk Ice Cream Works
❓ Frequently Asked Questions About Sweetened Condensed Milk Ice Cream
1. What is the difference between sweetened condensed milk and regular condensed milk in this recipe?
Sweetened condensed milk adds extra sweetness and richness, which is key to the creamy texture and caramelized flavor of this ice cream. Regular condensed milk lacks the added sugar, so it wouldn’t yield the same luscious, slightly sweet taste.
2. How can I adjust the sweetness if I prefer it less sweet?
To reduce sweetness, start by omitting one-third of the sweetened condensed milk and replacing it with heavy cream or whipping cream. Taste as you go and adjust with a pinch of sugar or vanilla extract if needed.
3. Can I use a different type of milk in this recipe, like almond milk?
This recipe is best with dairy milk because sweetened condensed milk is made from whole milk. Almond milk would dilute the flavor and texture, resulting in a lighter, less creamy ice cream. Stick to whole milk or heavy cream for the best outcome.
4. How do I prevent the ice cream from becoming too hard or icy?
To keep your ice cream smooth, stir it gently after each freezing cycle or add an extra 2–3 tablespoons of heavy cream before freezing. If it’s too icy, let it sit at room temperature for 5–10 minutes before scooping.
5. How long does the ice cream last once it’s frozen?
This homemade ice cream keeps best for about 2–3 weeks in an airtight container in the freezer. For longer storage, transfer it to a vacuum-sealed bag to prevent freezer burn.
