No-churn condensed milk ice cream is a simple, creamy dessert made by whipping cream and folding in sweetened condensed milk. Its sweetness and smooth texture come from the milk’s sugar and dense consistency. You can easily make delicious vanilla ice cream in under 10 minutes with this basic method.
Here are the basic ingredients and steps for making the ice cream:
Basic Ingredients
· Heavy whipping cream: The essential base that creates a light, airy texture. It needs to be cold for best results.
· Sweetened condensed milk: Provides sweetness and creaminess, eliminating the need for extra sugar or cooking a custard base.
· Vanilla extract (or paste): Adds the classic, aromatic vanilla flavor. For a more intense taste, consider using vanilla bean paste.
· A pinch of salt: Balances the sweetness and enhances other flavors.
Basic Instructions
1. Whip the cream: In a large bowl, whip the cold heavy cream with a hand mixer, stand mixer, or whisk until it forms soft peaks.
2. Fold in condensed milk: Gently fold the sweetened condensed milk and vanilla extract into the whipped cream until the mixture is smooth and well combined.
3. Freeze: Transfer the mixture to a freezer-safe container, cover it, and freeze for at least 4-6 hours, or ideally overnight, until solid.
🍨 Classic No-Churn Vanilla Ice Cream Recipe
Here is a standard recipe to serve 5-6 people:
· Heavy whipping cream: 400 g (about 1 2/3 cups), cold
· Sweetened condensed milk: 200 g (about 2/3 of a standard 14 oz can)
· Vanilla extract: 1 teaspoon
· Salt: A small pinch
Instructions
1. In a chilled large bowl, add the cold heavy whipping cream, vanilla extract, and a pinch of salt. Whip with a mixer until soft peaks form.
2. Add the sweetened condensed milk to the bowl. Whip again briefly until the mixture thickens and holds stiff peaks. Be careful not to overwhip.
3. Pour the mixture into a freezer-safe container (like an 8×8 inch pan). Smooth the top, cover it with plastic wrap—pressing the wrap directly onto the surface of the ice cream—and freeze overnight.
🔀 Variations and Flavor Ideas
The simplicity of the base makes it perfect for custom flavors. Stir in your add-ins after folding the condensed milk into the whipped cream:
· Chocolate: Fold in chocolate chips, swirls of chocolate ganache, or a few tablespoons of sifted cocoa powder.
· Fruit: Gently mix in fresh berries, chopped peaches, or spoonfuls of berry jam or coulis.
· Candy & Cookies: Add crushed cookies, chopped candy bars, peanut butter, or nuts.
· Coffee: Stir in 1-2 tablespoons of instant espresso powder dissolved in a teaspoon of hot water.
🥛 Why Condensed Milk Works So Well
This “magic ingredient” works perfectly for no-churn ice cream because:
· Prevents Ice Crystals: Its high sugar content lowers the freezing point, helping the ice cream stay soft and scoopable instead of freezing rock-solid.
· Adds Creaminess: Removing water creates a dense, rich product that gives the ice cream a luxurious texture without an ice cream maker.
· Simplifies the Process: It acts as a pre-sweetened, stable base, replacing the traditional cooked custard (cream, sugar, eggs).
📜 A Brief History of the Key Ingredient
Condensed milk has a practical origin that led to global culinary use:
· Invention & Purpose: In the 1850s, American Gail Borden developed a commercially viable method for condensing and canning milk. His primary goal was to create a safe, shelf-stable milk product that would not spoil, which helped significantly reduce infant mortality rates at the time.
· Widespread Adoption: Its long shelf life made it an ideal field ration during the American Civil War, spreading its popularity. By the late 19th and early 20th centuries, it was produced globally.
· Global Culinary Staple: As it traveled, condensed milk was incorporated into local food cultures. It became essential in Vietnamese iced coffee, Brazilian brigadeiros, Scottish tablet, and countless other desserts worldwide.
⚖️ Nutrition and Storage
As a rich dessert, it’s best enjoyed in moderation.
Nutritional Profile (Per Serving – Approximate)
· Calories: 363-403 kcal
· Fat: 26-32 g
· Saturated Fat: 16-21 g
· Carbohydrates: 24-29 g
· Sugars: 24-29 g
· Protein: 5-6 g
· Calcium: Provides about 17% of the daily value.
Health Considerations
Condensed milk provides calcium and protein. However, it is high in calories, saturated fat, and sugar. Enjoy it as an occasional treat within a balanced diet.
Storage Tips
· Store the ice cream in an airtight container in the freezer for up to two weeks.
· Pressing plastic wrap directly on the surface before sealing the container is the best way to prevent freezer burn and ice crystals from forming.
🎉 Conclusion
No-churn condensed milk ice cream proves that you don’t need special equipment to make excellent homemade ice cream. Its ease and versatility make it a perfect recipe for home cooks and dessert lovers.
To recap its benefits:
· Extremely Easy: Only 5-10 minutes of active prep with no cooking or churning required.
· Incredibly Versatile: A simple base for endless flavor creations.
· Consistently Creamy: The science of condensed milk guarantees a smooth, scoopable texture every time.
Whether you stick with classic vanilla or experiment with your own mix-ins, this method is a delightful way to create a refreshing, creamy dessert.
If you decide to make it, let me know which flavor variation you try first.
