Condensed milk ice cream recipe
No need for an ice cream machine or fancy equipment here – this zingy ice cream is ready to freeze in just 20 minutes and just involves a few simple ingredients, including canned condensed milk and evaporated milk.
Tips:
- It’s very important that the evaporated milk has been left in the fridge overnight. Otherwise, it won’t whip up.
- After an hour of freezing, when the mixture has thickened, add your own flavours. You could add chocolate chips, pieces of honeycomb, chopped hazelnuts. The pulp from eight passion fruit makes it so tangy and fresh.
- You could purée, then sieve, 250g (8oz) raspberries, blueberries or strawberries. Stir them into the whipped mixture before freezing.
- Try swirling in a few tablespoons of thick caramel sauce – from a can is fine – an hour after freezing.
Ingredients
- 1 x 350g (12oz) can evaporated milk, from the fridge
- 600 ml double cream
- 2 x 395g (14oz) cans condensed milk
- 2 tsp vanilla extract or vanilla bean paste
Details
- Cuisine: British
- Recipe Type: Ice cream
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- In a large bowl, whisk together the evaporated milk and double cream until thick, then whisk in the condensed milk and vanilla.
- Once it’s all well incorporated, put into a freezer-proof lidded box and freeze for around six hours.
- Before serving, leave it at room temperature until it is soft enough to scoop, around 15–20 minutes.
Main image: Anna_Pustynnikova/Shutterstock
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