Sweet Cream Ice Cream - Easy No-Churn Recipe

Craving that unbelievably smooth, sweet cream ice cream but don't own an ice cream maker? You're in the right place! Get ready to discover the secret to a luscious, creamy ice cream recipe that's so easy, anyone can master it. Forget complicated custards or raw eggs; this simple recipe for ice cream uses everyday ingredients like milk and sweetened condensed milk to create a dessert that's scoopable straight from the freezer.
This guide is perfect for beginners, folks without fancy kitchen gadgets, and anyone who dreams of indulging in a truly delight sweet and creamy treat right from their own kitchen. We’ll show you how to make milk and condensed milk ice cream that rivals your favorite scoop shop. Get ready for one of the easiest and most satisfying dessert recipes at home you’ll ever try!

Ingredients

• 1 (14 oz / 397g) can sweetened condensed milk
• 1 (12 oz / 354ml) can evaporated milk, very cold (chilled for at least 8 hours or overnight)
• ½ cup (120ml) whole milk
• 2 teaspoons vanilla extract
• ¼ teaspoon fine salt

Directions

1. Chill Out: Before you begin, make sure your mixing bowl (preferably metal or glass), whisk attachment or hand mixer beaters, and especially your can of evaporated milk are very cold. Pop them in the freezer for 15-20 minutes, or chill the evaporated milk in the fridge overnight. This is crucial for whipping!
2. Whip It Good: Pour the very cold evaporated milk into your chilled mixing bowl. Using a hand mixer or stand mixer with the whisk attachment, beat the evaporated milk on high speed for 3-5 minutes, until it becomes thick, voluminous, and holds soft peaks. It should look like a light, airy foam.
3. Combine the Sweetness: In a separate medium bowl, whisk together the sweetened condensed milk, whole milk, vanilla extract, and fine salt until the mixture is completely smooth and well combined. This is your sweet cream base.
4. Gentle Fold: Carefully pour the condensed milk mixture into the bowl with the whipped evaporated milk. Using a spatula, gently fold the two mixtures together until just combined. The key here is to be gentle to avoid deflating all that wonderful air you just whipped in. You want a light, airy, uniform base.
5. Freeze for Bliss: Pour the entire mixture into a loaf pan (9x5 inches works great) or a shallow freezer-safe container. Smooth the top with your spatula. To prevent ice crystals, press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream base, then cover the pan tightly with foil or an airtight lid.
6. Serve It Up: Freeze for at least 6-8 hours, or preferably overnight, until firm and scoopable. For a softer, more "soft-serve" consistency, you can enjoy it after about 2-4 hours of freezing. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier, cleaner scooping.