Creamy Condensed Milk Ice Cream: A Simple No-Churn Delight
Condensed Milk Ice Cream is a rich and creamy homemade treat that requires no ice cream maker! With just a few ingredients and some patience, you can enjoy this luscious dessert that’s perfect for summer or any time of the year.
Ingredients:
- 2 cups heavy whipping cream (cold)
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 cup colorful sprinkles (optional, for topping)
Directions:
- Whip the Cream: In a large mixing bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form. This step ensures a light and fluffy texture.
- Combine Ingredients: Gently fold in the sweetened condensed milk and vanilla extract. Be careful to maintain the light and airy consistency.
- Prepare for Freezing: Pour the mixture into a freezer-safe container and smooth the top with a spatula.
- Add Toppings: Sprinkle colorful sprinkles over the top for a fun and festive touch (optional).
- Freeze: Cover the container with a lid or plastic wrap and freeze for at least 6 hours or until firm.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and savor the creamy homemade goodness.
Prep Time: 10 minutes | Freeze Time: 6+ hours | Total Time: 6 hours 10 minutes
Calories: Approx. 210 kcal per scoop | Servings: 8-10 scoops
Tips for Perfect Condensed Milk Ice Cream:
- Add Mix-Ins: Stir in crushed cookies, chocolate chips, or chopped fruits for added texture and flavor.
- Flavor Variations: For a chocolate version, mix in 1/4 cup cocoa powder with the condensed milk.
- Storage Tip: Keep the ice cream in an airtight container to prevent ice crystals from forming.
Frequently Asked Questions (FAQs):
1. Can I use low-fat condensed milk?
Yes, but the texture may be slightly less creamy. Full-fat condensed milk is recommended for the best results.
2. How long does this ice cream last in the freezer?
It’s best consumed within 2 weeks for optimal taste and texture.
3. Can I use a hand whisk instead of a mixer?
You can, but it will take much longer to achieve stiff peaks, so a mixer is highly recommended.
4. Can I make this dairy-free?
Yes, substitute the heavy cream with coconut cream and use a dairy-free condensed milk alternative.
Common Mistakes to Avoid:
1. Overwhipping the Cream: Stop mixing as soon as stiff peaks form to avoid turning the cream into butter.
2. Not Freezing Long Enough: Ensure the ice cream freezes for at least 6 hours to achieve the right consistency.
3. Mixing Too Vigorously: Fold in the condensed milk gently to keep the mixture light and airy.
4. Using Warm Ingredients: Ensure the heavy cream is cold for optimal whipping results.
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