Quick & Easy Homemade Ice Cream with Cream and Condensed Milk

Tender, melting, tastier than ice cream. Eats instantly! Homemade ice cream from cream and condensed milk is prepared without eggs, which significantly speeds up the process. It’s very easy to make, both a novice housewife and a child can handle it. Add your favorite syrup, chocolate, nuts or berries and enjoy!
cook time: 4h
Isla Thatcher
Quick & Easy Homemade Ice Cream with Cream and Condensed Milk

Nutrition Facts (per serving)

333
Calories
26g
Fat
20g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Condensed milk 120 g
Heavy cream 250 g

Recipe instructions

Step 1

Step 1
How to make ice cream from cream and condensed milk at home? Prepare the necessary products. Use only heavy cream. They will need to be whipped, and only cream with a fat content of at least 30% is whipped. Before whipping the cream, it is better to cool it (do not freeze it under any circumstances!), so it will whip better.

Step 2

Step 2
Start whipping the cream at low mixer speeds, then switch to high speed. Cream, if it is thick and well chilled, whips quickly. But donʼt overdo it, the cream can turn into butter if you beat it too long. As soon as obvious marks from the mixer begin to form, stop. Read about all the nuances of whipping cream in the article at the link at the end of the recipe,

Step 3

Step 3
Now add condensed milk. For homemade ice cream, take a good, high-quality product without milk fat substitutes. The taste of future ice cream depends on the taste of condensed milk.

Step 4

Step 4
Turn the mixer back on and stir the cream into the ice cream. There is no need to stir for long at this stage — remember to turn the cream into butter. Just mix everything until smooth.

Step 5

Step 5
Transfer the future ice cream into a container with a lid and put it in the freezer.

Step 6

Step 6
Next, you will need to take out and stir the creamy mass every 40 minutes. This will prevent the formation of ice crystals in the ice cream. You will need to do this 3-5 times, depending on how much patience and time you have. Each time the ice cream will become thicker and harder. Leave it for final freezing for 6-8 hours. Before use, remove the container and leave for 5-10 minutes until the ice cream becomes soft. Bon appetit!

Additional rubrics

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