Condensed milk ice-cream
This condensed milk ice-cream is a rich and creamy treat, blending heavy whipping cream, sweetened condensed milk, and vanilla for a simple yet indulgent dessert. Ideal for warm days, it requires minimal effort and just a few ingredients to create a delicious homemade soft serve.
Cook time 0 min
Prep time 250 min
Ingredients:
1/3 cup heavy whipping cream1.50 cups condensed milk
2 tsp vanilla extract
Condensed milk ice-cream is a delightful and easy-to-make dessert that offers a rich, creamy texture with a sweet, indulgent flavor. Perfect for hot summer days or as a treat after dinner, this simple recipe requires just a few ingredients and minimal effort to create a delicious homemade soft serve ice cream.
Instructions:
- Ensure you have all your ingredients measured and ready.
- Chill your mixing bowl and beaters in the refrigerator for about 15-30 minutes. This helps the cream whip up better.
- In the chilled mixing bowl, pour in the 1/3 cup of heavy whipping cream, 1.5 cups of condensed milk, and 2 teaspoons of vanilla extract.
- Use an electric mixer on a low setting to combine the ingredients until they are fully mixed and smooth. This should take about 1-2 minutes.
- Increase the speed of the mixer to medium-high, and whip the mixture until it becomes slightly aerated with a bit of volume. This process usually takes around 3-5 minutes. Do not over whip; you’re looking for a creamy consistency rather than stiff peaks.
- Pour the whipped mixture into a shallow dish or a loaf pan. Smooth the top with a spatula to ensure it’s evenly spread.
- Cover the dish with plastic wrap or a lid to prevent ice crystals from forming on the surface.
- Place the dish in the freezer for at least 4-6 hours, or until the mixture is firm enough to scoop. For best results, let it freeze overnight.
- Once the soft serve is firm, remove it from the freezer and let it sit at room temperature for about 5 minutes to make scooping easier.
- Use an ice cream scoop to serve the soft serve in bowls or cones.
- Enjoy your creamy, delicious homemade condensed ice-cream serve immediately!
Condensed milk ice-cream is a quick and easy way to satisfy your sweet tooth without the need for an ice cream maker. With its smooth and creamy texture, combined with the convenience of minimal ingredients and preparation, this recipe is sure to become a favorite for dessert lovers of all ages. Enjoy it on its own or with your choice of toppings for a truly delightful treat.
Condensed milk ice-cream FAQ:
The ice-cream is ready when it is firm enough to scoop. This typically takes 4-6 hours in the freezer, but for ideal texture, it's best to freeze it overnight.
While heavy whipping cream is recommended for its fat content and aeration, you can try using light whipping cream. However, the texture might be less creamy and rich.
Store any leftover ice-cream in an airtight container in the freezer. It can last for up to 2-3 weeks, but for optimal texture, consume it within a week.
You can substitute vanilla extract with an equal amount of almond extract or omit it entirely for a more neutral flavor.
Icy texture usually occurs from improper whipping or not covering the mixture well before freezing, which leads to ice crystals. Make sure to whip just until creamy and cover tightly to prevent ice formation.
Cooking Tips:
- Chill your mixing bowl and whisk in the freezer for about 10-15 minutes before whipping the cream. This ensures the cream whips up more quickly and holds its shape better.
- Make sure to use cold, heavy whipping cream to achieve the best texture for your soft serve.
- For added flavor, consider mixing in a tablespoon of your favorite liqueur or a teaspoon of espresso powder.
- If you prefer a firmer texture, freeze the soft serve for an additional 30-60 minutes after mixing, stirring occasionally.
- Serve your condensed milk soft serve with toppings like fresh fruits, chocolate chips, or crushed nuts for added crunch and flavor.
Nutrition Facts
8 ServingsCalories 170kcal
Protein 3.68g
Carbohydrates 24g
Fiber 0.00g
Sugar 24g
Fat 7g
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