Sweet homemade ice cream made from cream and condensed milk

Sweet homemade ice cream made from cream and condensed milk

This ice cream has an unusual recipe, so you can make it at home without any hassle. It is prepared from cream and condensed milk, but despite the fact that it contains only two ingredients, the ice cream is extremely tasty and sweet. You will learn what and how to create to pamper your family and guests with such a dessert from our detailed master class with step-by-step photos.

If desired, you can add vanillin to the ice cream - you get vanilla ice cream. Add vanillin immediately with condensed milk.

Ingredients for 400 ml of ready-made ice cream:

• freshest heavy (33% and above) cream – 250 g;
• condensed milk 8.5% fat – 100-120 g.

How to make ice cream from cream and condensed milk

The freshest cream, even the highest fat content, is not extremely thick - it simply flows off a spoon.

Place the cool cream in a mixer bowl and beat at high speed for 2-5 minutes. The whipping time varies depending on the fat content and freshness of the cream.

Since the cream is fatty, simply beat it into butter, it will separate and will not be suitable for ice cream. Therefore, after a minute we look at how the mark from the mixer spirals appears, we look: if soft peaks have formed on the cream, we stop whipping.

Add condensed milk.

And carefully mix the mass at the lowest speed of the mixer. Do not mix for a long time - only until it is homogeneous. The mass will become airy, more watery, and fluid. For lovers of very, very sweet ice cream, the amount of sweet condensed milk can be increased to 150 g. Just try a mixture of cream and condensed milk: if the sweetness is enough for you, do not add more condensed milk.

Transfer the ice cream mixture into a hermetically sealed container.

And close it tightly. Place the container with the ice cream in the freezer and leave for 40 minutes. We take out the container, open the lid and carefully mix the ice cream. After the first 40 minutes, the mass will become noticeably thicker and denser.

We repeat the function of freezing for 40 minutes and mixing the ice cream 4 more times.

Each time the mass will become harder, completely dense areas will appear on the sides, the texture will be like ice cream. By stirring the frozen ice cream, we achieve its homogeneity, prevent the formation of ice crystals, and the ice cream will acquire a soft consistency.

After mixing the ice cream for the last, 5th time, leave it in the freezer for another 5-6 hours, until completely frozen.

How to create ice cream from cream and condensed milk? TOP 5 recipes

Ice cream, this favorite delicacy of almost everyone, can be purchased at any grocery store, but it is much more pleasant and interesting to make it yourself. Moreover, it is prepared so simply that even the most inexperienced housewife can handle it. You just need to take just two ingredients as a base - cream and condensed milk - and you will get the most delicate dessert with a soft, creamy taste.

It is better to choose cream with a high percentage of fat content - from 33%. Then the taste of homemade ice cream will be truly catchy, and it will melt in your mouth. But if you are a supporter of dietary nutrition, then you can try the option with the least fatty cream, it will also turn out extremely tasty.

The fat content of condensed milk also matters: it can vary from 4 to 12% depending on your preferences.

Snow-white creamy ice cream can be prepared from these two ingredients, but you can also add fillers: nuts, chocolate, berries and pieces of fruit, candied fruits and almost everything else - do not limit your imagination, take risks and try new things.

Below we would like to offer several recipes for ice cream made from heavy cream and condensed milk.

Homemade vanilla ice cream

The most ordinary vanilla ice cream will amuse your family with its tender taste. Kids and adults will certainly ask for more, so it’s worth preparing a double portion right away.

For this recipe you will need:

• 1 can of condensed milk,
• half a liter of heavy cream (preferably country cream, of course),
• 1 packet of vanilla.

1. Chill the cream in the refrigerator ahead of time. Pour the chilled cream into a deep bowl and beat thoroughly with a mixer.

The main thing is not to overdo it, so that the oil doesn’t come out in the end!

1. Add vanillin or vanilla sugar to the cream.
2. Pour in condensed milk.
3. Now beat the mixture until air bubbles begin to appear on the surface. They are necessary to ensure that the ice cream comes out fluffy and airy.
4. Pour the mixture into a plastic container, close the lid and place in the freezer for an hour.
5. Next we must take care of the uniformity of the structure of our ice cream. To prevent ice crystals from appearing in it and spoiling the thickness, after an hour the ice cream must be taken out and mixed again with a mixer. This must be repeated at least 3 times with an interval of 2 hours.
6. After the ice cream has completely hardened, you can serve it to the table, pouring jam or syrup over the portions, sprinkling with fresh berries or chocolate chips. But even without topping, creamy vanilla ice cream will amuse your loved ones, especially children, with its tender taste!

Chocolate ice cream with hazelnuts

You can amaze your guests with this dessert by serving it in beautiful bowls. Also, leave a few whole nuts and decorate the servings with them.

• cream (33%) - 490 ml,
• condensed milk - 390 g,
• chocolate paste - 3/4 cup,
• hazelnuts or other nuts - 125 g,
• chocolate - 50 g.

1. Chill the cream in the refrigerator for 2-3 hours. Then beat them with a mixer until creamy.
2. Mix condensed milk with chocolate paste.
3. Add the chocolate mixture to the cream and beat with a mixer again.
4. Add chopped hazelnuts or other nuts and stir.
5. Crush the chocolate or grate it and add to the mixture.
6. Pour the chocolate ice cream base into a plastic container and place the dessert in the freezer.
7. In just 5 hours you will be able to serve chocolate ice cream on the table.

Vanilla-strawberry ice cream

Vanilla and strawberry are a traditional flavor combination for those with a sweet tooth. Decorate the finished portions with the freshest berries, and you will get a catchy festive dessert.

The ingredients are the same as in the previous recipe, plus the freshest berries:

• 500 ml heavy cream,
• 1 can of condensed milk,
• 1 packet of vanillin,
• 200 g fresh or frozen strawberries.

1. Wash the strawberries if they are fresh. If you are using frozen berries, you should not defrost them.
2. Grind the strawberries in a blender.
3. Add cream, condensed milk and a packet of vanillin to the strawberries.
4. Beat the mixture with a mixer until we get a consistency close to sour cream.
5. Pour the resulting mixture into a plastic container, cover with a lid and place in the freezer.
6. To prevent ice crystals from forming, stir the ice cream for any two hours.

After 5 hours the ice cream will be ready to eat.

Coffee ice cream with cream and condensed milk

Coffee lovers will definitely appreciate coffee ice cream! The comfortable smell of cinnamon and bitter notes of cocoa diversify the taste.

• cream (from 33%) - 490 g,
• condensed milk - 390 g,
• cinnamon - a pinch,
• cocoa powder – 55g,
• instant coffee - 1 teaspoon.

1. Dissolve coffee in 1 tablespoon of hot water.
2. Mix cocoa powder with a pinch of cinnamon.
3. Beat the chilled cream with a mixer until it becomes thick sour cream.
4. Add condensed milk and beat with a mixer again.
5. Add coffee and cocoa to the purchased mixture and stir.
6. Transfer the mixture to a freezer-safe container and place in the freezer.

After 5 hours you will be able to taste your coffee ice cream.

Mint ice cream based on cream

Mint ice cream will perfectly cool and invigorate you in the summer heat.

Take half a liter of heavy cream and 1 can of condensed milk. If you are making ice cream in the summer, you can probably find a bunch of fresh mint. If not, take 1 teaspoon of mint syrup and add to the ice cream base.

1. Remove the mint leaves from the sprigs and puree them using a blender.
2. Pour the cream into a saucepan and heat.
3. Add crushed mint to perfectly heated cream and leave to cool.
4. When the cream has cooled, beat it with a blender.
5. Strain the cream through a strainer so that large parts of the leaves do not spoil the thickness of the ice cream.
6. Add condensed milk to the cream and beat again with a mixer until it becomes thick sour cream.
7. Pour the resulting mixture into a freezer-safe container. Leave it in the freezer for 5 hours.