Sweetened condensed milk ice cream recipe with ice cream maker

Q: Can I use condensed milk instead of heavy cream in ice cream?

Condensed milk is cows milk with the water content evaporated off and is the second ingredient in my homemade ice cream. The thick and syrupy milk acts as a sweetener and softens the ice cream, allowing for easier scooping. To make your ice cream less sweet, you can use low-fat or fat-free condensed milk.

Prep:	Bake:	Yield:	Calories:
20 Min.	0 Min.	7 cups	230

Prep: 20 Min.

Bake: 0 Min.

Yield: 7 cups

Calories: 230

Table of Contents Show

Ingredients
Instructions
Nutritional Facts:
Ice Cream and Frozen Treats Recipes
Can I use condensed milk instead of heavy cream in ice cream?
How does sweetened condensed milk affect ice cream?
How do you make ice cream in an ice cream maker?
How do you make vanilla ice condensed milk ice cream?

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Super Simple Homemade Vanilla Ice Cream

Ingredients

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup half-and-half
2 tablespoon vanilla extract
1/4 teaspoon salt
1 pint (2 cups) heavy cream

Instructions

COMBINE sweetened condensed milk, half-and-half, vanilla and salt in large bowl. Beat with electric mixer on medium speed until blended.
BEAT heavy cream in separate large bowl with same beaters until stiff peaks form. Add to sweetened condensed milk mixture, folding in until completely blended.
POUR mixture into 9 x 5-inch loaf pan or other 2-quart freezer-safe container. Cover and freeze 6 hours or until firm.
To customize basic vanilla ice cream, add one or more favorite stir-ins prior to freezing. Soft stir-ins such as ice cream topping or jam may be blended into the sweetened condensed milk mixture in step 1, or for a “ribbon” effect, may be swirled in by spooning between layers of the ice cream mixture prior to freezing. Hard stir-ins, such as nuts, chopped candy bars, baking chips and toasted coconut should be folded in with the whipped cream in step 2. Use a 2 1/2- to 3-quart freezer-safe container for storage.

Nutritional Facts:

Serving Size 1/2 cup, 1/14 of recipe
Calories Per Serving 230
Total Fat 16 g
Calories From Fat 140 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 55 mg
Sodium 85 mg
Total Carbohydrates 18 g
Dietary Fiber 0 g
Sugars 17 g
Protein 3 g

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Homemade Vanilla Ice Cream is one of those recipes that makes memories as well as a great dish! Made of six simple ingredients, this homemade vanilla ice cream recipe is as easy as delicious!

Homemade vanilla ice cream is pretty hard to beat. At least in Little Buddy’s book. It’s his favorite. No elaborate Coffee Almond Fudge or even that Brownie, Butterfinger Chunk I’ve been thinking about since last week.

It’s so easy to make. Six essential ingredients for the ice cream itself, along with ice and ice cream salt if you are using a traditional ice cream churn.

This recipe makes the old fashioned ice cream like that we’d make when I was growing up. You know the kind where everyone would gather around outside while the ice cream churn was being setup. Grandmother would bring out the container she’d filled with all of the ingredients and then Granddaddy would slide it into place in the ice cream churn, fill it halfway with ice, a layer of rock salt, more ice, more rock salt, a little more ice and then cover it with a towel while it churned away. He always said the towel helped to keep the churn cool. I’m not so sure, but I can tell you I wasn’t one to question the ice cream making process. Especially because I knew how delicious it would be when it was ready.

This recipe calls for using two eggs in the ice cream base. Even though Grandmother would simply use eggs from her own chickens or fresh from the grocery store, I would recommend making sure to use pasteurized eggs in the shell. This is especially important if you are serving to infants, older people or those with a compromised immune system, or to large groups. You can find pasteurized eggs in the shell in the dairy section of most grocery stores or ask your grocery store to assist you in finding them. If you enjoy the creaminess that comes from homemade ice cream with eggs, but would like to use the eggs that you have on hand, I highly recommend this Old Fashioned Homemade Ice Cream Recipe where there is a cooked custard base where the egg base is cooked to a temperature of 165º F.

Okay, so here’s my Grandparent’s recipe for their traditional homemade vanilla ice cream. It’s a keeper!

Dessert — 25 mins

Prep Time 5 mins

Cook Time 20 mins

Servings 16

Course Dessert

Cuisine American

Homemade Vanilla Ice Cream is one of those recipes that makes memories as well as a great dish! Made of six simple ingredients, this homemade vanilla ice cream recipe is as easy as delicious!

▢ 1/2 cup sugar
▢ 1 14-ounce can sweetened condensed milk
▢ 2 eggs
▢ 1 tablespoon vanilla extract
▢ 2 cups half and half
▢ pinch salt

Combine all ingredients and pour into container of ice cream maker.
Make according to ice cream maker directions.
Remove from churn and serve immediately or freeze until ready to serve.

Makes 2 quarts.

If you enjoy the creaminess that comes from homemade ice cream with eggs, but would like to use the eggs that you have on hand, I highly recommend this Old Fashioned Homemade Ice Cream Recipe where there is a cooked custard base where the egg base is cooked to a temperature of 165º F.

Enjoy!
Robyn xo

If you need an easy homemade vanilla ice cream recipe without eggs or without an ice cream churn, you will love my No Churn Vanilla Ice Cream recipe.

Ice Cream and Frozen Treats Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

Can I use condensed milk instead of heavy cream in ice cream?

Condensed milk is cow's milk with the water content evaporated off and is the second ingredient in my homemade ice cream. The thick and syrupy milk acts as a sweetener and softens the ice cream, allowing for easier scooping. To make your ice cream less sweet, you can use low-fat or fat-free condensed milk.

How does sweetened condensed milk affect ice cream?

The use of sweetened condensed milk, a pre-cooked blend of milk and sugar, eliminates the usual cooking step of dissolving the sugar when making ice cream. It has a low freezing point so the formation of ice crystals is minimized, and it lends itself well to recipes made without an ice-cream freezer.