Try this super easy recipe to make ice-cream with cream, condensed milk and vanilla essence. If you don’t have an ice-cream maker then this is the recipe you need to follow to make vanilla ice-cream at home. There are some crucial tips though to make this recipe a success, so read on!
The cream at the soft peaks stage
My Top Tips for Making Ice-Cream with Condensed Milk:
- Pre-chill everything. The secret to making ice-cream is that everything needs to be COLD AS CAN BE! So that means, pre-chilling the mixing bowl and beater as well as the container you will fill with ice-cream, in the freezer for 1-2 hours beforehand. You also need to pre-chill your cream, condensed milk and vanilla essence in the fridge beforehand for 1-2 hours. The colder everything is, the greater success you will have.
- Make sure to select HEAVY WHIPPING cream not just ordinary pouring cream. We need to aerate the cream and create volume.
- Make sure to whip your cream until the soft peaks stage – Which is achieved when the cream is thick enough to form soft shapes/ peaks just firm enough to hold briefly as you lift the whisk, then fall back into the cream.
- Lastly, work quickly when you combine the condensed milk and vanilla essence with the cream, we want to keep everything as cold as we can so the faster you get your ice-cream into its pre-chilled container the better.
Pouring the condensed milk into the cream.
This ice-cream is sweet, so if you prefer something a little less sweet, you can always reduce the amount of condensed milk by up to half the amount.
The ice-cream just before going into the freezer to set.
Once you have made this ice-cream once, you can try variations such as adding in chocolate pieces of bits of strawberry or caramel.
- If you do have an ice-cream maker, then you may want to try these recipes:
- Vanilla Ice-Cream
- Chocolate Ice-Cream
How to Make Ice-Cream with Condensed Milk
Prep Time: 2 hours- Cook Time: 4-6 hours
- Total Time: 6 hours
Yield: Serves 6-8 1x
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Pin RecipeDescription
Learn how to easily make ice-cream with condensed milk and cream.
Ingredients
- 2 cups heavy whipping cream
- 1 can condensed milk
- 1 teaspoon vanilla essence/extract
Instructions
- Pre-chill everything you will use to make ice-cream, for at least 1-2 hours beforehand: Chill the mixing bowl, beater and freezer-friendly ice-cream container in the freezer and place the cream, vanilla essence and condensed milk in the fridge for 1-2 hours before making ice-cream.
- Now, assemble your pre-chilled ingredients, bowl and beater. Leave the ice-cream container in the freezer until you need it.
- In the large mixing bowl, whip the 2 cups of heavy whipping cream until *soft peaks form.
- Now, add in one can of condensed milk (385g or 14 oz) and 1 teaspoon of vanilla essence and fold this in gently but quickly.
- Pour the ice-cream into the pre-chilled ice-cream container and then place in the freezer for 4-6 hours or until hard.
- Serve with toppings of your choice!
Notes
Soft peaks are achieved when the cream is thick enough to form soft shapes/ peaks just firm enough to hold briefly as you lift the whisk, then fall back into the cream.
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