Creamy Condensed Milk Vanilla Ice Cream

This condensed milk vanilla ice cream is creamy, smooth, and rich. Every lick or spoonful melts in your mouth, this homemade ice cream is worth the wait!

Course Dessert

Cuisine French

Keyword condensed milk ice cream, homemade ice cream, vanilla ice cream

Prep Time 5

Cook Time 10

Additional Time 5

Total Time 5 15

Servings serves

Calories 464kcal

Author Makyla Baines

Equipment

Ingredients

1 can condensed milk 395g or 14oz
1 cup heavy cream cold
2 cups milk whole dairy
2 tablespoons vanilla extract or seeds from 2 pods

Instructions

Warm up a saucepan or Dutch oven on the stove. Pour in the milk and cream and warm through. Don’t let the mixture boil or get too hot.
Once warm, add in the vanilla. Stir to combine.
Bring to a boil then let this simmer for about 5 minutes. Mix occasionally to stop any sticking from occurring.
Begin slowly pouring in the condensed milk, stirring as you pour to combine.
Remove the saucepan from the heat and let the mixture cool.
Once completely cooled, pour it into a tin or container with a lid and place it in the freezer. I like to use a loaf tin with cling film on top.
If you have an ice cream machine wait until crystals start forming before adding to the machine. If you don’t have one like me wait for the ice cream to start getting icy, then give it a gentle stir and pop it back into the freezer.
After the first stir wait an hour and stir again. It will become thicker and icier. Repeat this every hour until the ice cream is almost frozen. Once it is almost frozen solid you can pop it into a sealable container and smooth the ice cream out nicely.
Leave for another hour or overnight, then scoop to serve.

Nutrition