Homemade vanilla ice cream with sweetened condensed milk and cream

A close up image of scoops of home made ice cream with sweetened condensed milk in a bowl next to a spoon

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Homemade vanilla ice cream with sweetened condensed milk and cream

This recipe for homemade vanilla ice cream made with sweetened condensed milk and cream is rich, creamy, and surprisingly simple to make. It takes just three ingredients; sweetened condensed milk, cream and vanilla extract.

Prep Time5

Cook Time25

Freeze3

Total Time3 30

Course: Dessert

Keyword: condensed milk, cream, From scratch, ice cream, vanilla

Servings:

Calories: 177kcal

Ingredients

1 cup condensed milk
3 cups pure cream
2 tsps vanilla extract

Metric - US Customary

Instructions

Combine the condensed milk, cream and vanilla essence in a bowl. Whisk well until combined.
Ice cream maker method: Pour the mixture into the ice cream maker and begin churning. Churn for approximately 25 minutes, or until almost frozen. Then transfer the churned ice cream from the ice cream maker into a freezer-safe container and place in the freezer.
Hand churning method: Start the day prior to serving. Pour the ice cream mixture into a freezer-safe container and place in the freezer. After 45 minutes remove the container and mix the ice cream with a wooden spoon, scraping down the sides. Return to the freezer for another 45 minutes. Continue this process until almost frozen, about 8 hours.
Freeze for at least 3 hours before serving.

Notes

If you're using an ice cream maker, be sure to read the instructions before you begin. If you're using a freezer-bowl ice cream make like mine, you will need to freeze the inner bowl for 24 hours prior to making this recipe.
After freezing, remove the ice cream from the freezer and allow it to sit at room temperature to soften for 5 to 10 minutes before serving.
Use an ice cream scoop warmed in hot water (then dried) to serve the ice cream.
You can substitute low-fat cream or milk for pure (heavy) cream in this recipe, however keen in mind that the higher fat content, the richer and creamier the ice cream will be. Using milk without cream will produce a harder, more icy result.
In warmer weather, chill the ingredients well before churning.

Nutrition