Homemade Ice Cream
A dessert that gets its character from condensed milk and heavy whipping cream.
contains dairy
Ingredients
US
Metric
- 1 can (400-500 ml) condensed milk
- 2⅛ cups heavy whipping cream (approx. 2 cups)
- 1 teaspoon vanilla extract
- 2 handfuls blended blueberries (or any mix-in of your choice)
Make it lactose-friendly
- 1 can (400-500 ml) condensed milk → lactose-free milk, oat milk, or almond milk
- 500 ml heavy whipping cream (approx. 2 cups) → lactose-free whipping cream or chilled coconut cream
Steps
- Beat the condensed milk with a mixer for about 2 minutes until smooth. Set aside.
- In a separate bowl, whip the heavy cream for about 4 minutes until thick and stiff peaks form.
- Gently fold the condensed milk into the whipped cream. Add vanilla extract and blended blueberries, or your preferred mix-ins. Mix by hand until just combined.
- Transfer to a clean 1 kg (approx. 35 oz) container. Spread evenly, press lightly to remove air pockets, and shake gently from side to side to level the surface.
- Cover with plastic wrap, then secure with a lid. Freeze for 5-6 hours until firm.
Nutrition (estimated, per serving)
| Calories | 191 |
|---|---|
| Protein | 3.8 g |
| Fat | 17.5 g |
| Carbs | 5.1 g |
| Fiber | 0.0 g |
| Sodium | 78 mg |
Source
based.cooking (community recipes, public domain) — unlicense