Creamy No-Churn Condensed Milk Ice Cream Recipe

An easy 3-ingredient homemade ice cream recipe that can be flavored in countless ways. Made without an ice cream maker, all you need is heavy cream, sweetened condensed milk, and your preferred flavorings for a creamy, scoopable ice cream that’s better than many store-bought options.

Why You’ll Love It

• Creamy homemade ice cream made with three simple ingredients.
• Endless flavor possibilities—create classic flavors or invent your own.
• No eggs and no artificial flavors required.
• No ice cream maker needed—simple and fast.

Ingredients

• 2 cups cold heavy whipping cream
• 1 can sweetened condensed milk (14 oz)
• 1 teaspoon vanilla extract

Ingredient Notes and Flavor Ideas

• Crushed cookies: Oreo or any favorite cookie yields a quick cookie-ice-cream mix-in.
• Coffee chocolate: Stir in 2 teaspoons instant coffee and about ½ teaspoon unsweetened cocoa powder for a mocha flavor.
• Cake pieces: Fold in small pieces of cake with frosting for a fun birthday-cake ice cream.
• Fruit purees: Use strawberries, mango, blueberries, or peaches—use frozen fruit pureed briefly for convenience.
• Nuts and nut butters: Puree or chop nuts, or swirl in almond, peanut, or Biscoff butter for added richness.

Condensed Milk Ice Cream

A creamy, no-egg ice cream base that you can flavor any way you like. No ice cream machine required.

Prep Time:
15 minutes

Freeze for:
8 hours

Servings:
15 scoops

Author:
Amira

Ingredients

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract

Flavor Ideas

• Cocoa powder
• Instant coffee
• Cake pieces (birthday cake, red velvet)
• Frozen fruit purees
• Chopped nuts or nut butter

Instructions

• Chill the mixing bowl and beaters briefly. Pour cold heavy whipping cream into the chilled bowl and beat with a stand mixer or handheld beater until stiff peaks form.
• Gently fold in the sweetened condensed milk and vanilla extract with a spatula until fully combined and smooth.
• At this point you have a creamy vanilla ice cream base. Divide into portions if you plan to make multiple flavors.

Flavor additions (per cup of vanilla base)

• Coffee-chocolate: 2 teaspoons instant coffee + ½ teaspoon unsweetened cocoa powder.
• Nutty: Puree 3 tablespoons of your favorite nuts or stir in 2–3 tablespoons of nut butter.
• Cookie mix-ins: Crush Oreos or other cookies and fold them in.
• Cake swirls: Stir in small cake pieces with frosting and a few sprinkles for a celebratory scoop.
• Fruit: Puree about ¼ cup frozen fruit and gently fold into the base. Do not fully thaw frozen fruit to avoid adding excess liquid.
• Mint chocolate: Add a drop or two of green food coloring, ½ teaspoon mint extract, and chocolate chips.
• For marshmallow flavor, fold in a scoop or two of marshmallow cream and swirl.

Notes

• Flavor amounts are suggestions. Adjust to taste—more or less of any add-in will change intensity and texture.
• Storage: Cover the ice cream surface directly with plastic wrap or parchment paper before sealing the container. Best within two weeks for optimal texture; it can be kept up to two months but may develop minor ice crystals over time.
• Nutrition values provided are estimates and vary based on ingredients and portion size.

Nutrition (approx. per scoop)

Calories: 110 kcal |
Carbohydrates: 1 g |
Fat: 12 g

Instructions

1. Pour cold whipping cream into a clean, chilled bowl or the bowl of a stand mixer.
2. Use the whisk attachment or an electric mixer and beat until stiff peaks form.
3. Add the sweetened condensed milk and vanilla extract to the whipped cream.
4. Fold gently with a spatula until smooth and uniform in texture.
5. Transfer to a freezer-safe container, smooth the top, and press plastic wrap or parchment directly on the surface before sealing the lid.
6. Freeze for at least 8 hours or until firm.

• Make strawberry ice cream by folding in strawberry puree.
• Make honeydew or other melon flavors using a small amount of colorful puree and a touch of flavoring if desired.
• Fold in cake pieces for a fun, celebration-style ice cream.
• Crush cookies or biscuits and stir them through for texture and flavor.

• Create an ice cream bar or a tasting tray for a party by preparing several small containers with different mix-ins and labels.

Expert Tips

• Make sure the heavy cream is very cold and beat it to stiff peaks to create a stable base.
• Do not over-thaw frozen fruit—blend it while still mostly frozen to avoid adding excess water to the mixture.
• If tiny ice crystals form after extended storage, let the container sit at room temperature for a few minutes before scooping; this usually softens the surface and improves scoopability.

Serve With

• Drizzle warm hot fudge sauce or caramel over a scoop for a decadent finish.
• Top with chopped nuts, cookie crumbs, fresh fruit, or a sprinkle of sea salt for contrast.

FAQs

Common questions about making and storing this ice cream.

Storage

Store in a proper freezer-safe container for up to two months. Press plastic wrap or parchment directly onto the surface of the ice cream before sealing the lid to limit ice crystal formation.

Related Recipes

• Try a pistachio and mastic-style ice cream for a unique, aromatic scoop.
• Make a simple mint syrup to add bright mint flavor to desserts and drinks.
• Hula pie: macadamia nut ice cream with a chocolate-Oreo crust for an indulgent pie.
• Combine pastry and ice cream with layered desserts like kunafa cups filled with ice cream.
• Pair this ice cream with a fresh fruit salad tossed in honey-lime dressing for a lighter finish.

More No-Bake Desserts

• No-bake key lime pie: a tangy lime filling with a buttery crust for an easy, crowd-pleasing dessert.

If you love this recipe, please leave a rating and share how you flavored your batch. Enjoy making and customizing your homemade ice cream!