18 Delicious Condensed Milk Ice Cream Recipes Easy

You’re in for a treat! Condensed milk isn’t just for baking—it’s the secret to creating irresistibly creamy ice cream with minimal fuss. Whether you’re craving classic vanilla or something more adventurous, like matcha or coconut, we’ve got 18 easy recipes that’ll transform your dessert game. Ready to scoop up some joy? Let’s dive into these deliciously simple condensed milk ice cream ideas!

Vanilla Condensed Milk Ice Cream

Looking for a no-churn ice cream that’s creamy, dreamy, and ridiculously easy to make? You’ve just hit the jackpot with this vanilla condensed milk ice cream. It’s the perfect sweet treat to whip up when you’re craving something cold and comforting.

Ingredients

• 2 cups heavy cream, cold
• 1 can (14 oz) sweetened condensed milk
• 2 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a large mixing bowl, pour the cold heavy cream. Using an electric mixer on high speed, whip the cream until stiff peaks form, about 3-4 minutes.
2. Gently fold in the sweetened condensed milk with a rubber spatula, ensuring not to deflate the whipped cream. Tip: Fold in a figure-eight motion for even mixing without losing air.
3. Add the pure vanilla extract and fine sea salt to the mixture. Continue folding until fully incorporated and the mixture is uniform in color.
4. Transfer the mixture to a loaf pan or airtight container. Smooth the top with the spatula for an even freeze. Tip: Cover the surface directly with plastic wrap to prevent ice crystals from forming.
5. Freeze the ice cream for at least 6 hours, or until firm. Tip: For best results, let it sit at room temperature for 5 minutes before scooping to soften slightly.

Silky smooth with a rich vanilla flavor, this ice cream is a crowd-pleaser. Serve it in waffle cones for a classic touch or drizzle with caramel sauce for an extra decadent dessert.

Chocolate Condensed Milk Ice Cream

Let’s dive into making this irresistibly creamy Chocolate Condensed Milk Ice Cream that’s perfect for beating the summer heat or satisfying your sweet tooth any time of the year.

Ingredients

• 2 cups heavy cream, chilled
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup unsweetened cocoa powder, sifted
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a large mixing bowl, combine the chilled heavy cream and vanilla extract. Using an electric mixer, whip on medium-high speed until stiff peaks form, about 3-4 minutes.
2. Gently fold in the sweetened condensed milk with a rubber spatula until fully incorporated, being careful not to deflate the whipped cream.
3. Sift the cocoa powder and fine sea salt over the mixture, then fold gently until no streaks remain and the color is uniform.
4. Transfer the mixture to a loaf pan or airtight container, smoothing the top with the spatula. Cover tightly with plastic wrap or a lid.
5. Freeze for at least 6 hours, or until firm. For optimal texture, avoid stirring during freezing.

Ultra-creamy and rich, this ice cream boasts a deep chocolate flavor with a velvety texture that melts luxuriously on the tongue. Serve it sandwiched between homemade cookies or drizzled with warm caramel sauce for an extra indulgent treat.

Strawberry Condensed Milk Ice Cream

Forget about store-bought ice cream because this homemade Strawberry Condensed Milk Ice Cream is about to become your new favorite summer treat. It’s creamy, dreamy, and packed with fresh strawberry flavor that’ll have you coming back for seconds.

Ingredients

• 2 cups fresh strawberries, hulled and diced
• 1 can (14 oz) sweetened condensed milk
• 2 cups heavy cream, cold
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a blender, puree the diced strawberries until smooth. Strain through a fine-mesh sieve to remove seeds, if desired.
2. In a large mixing bowl, whisk together the strawberry puree, sweetened condensed milk, vanilla extract, and sea salt until well combined.
3. In a separate bowl, whip the cold heavy cream to stiff peaks using an electric mixer on high speed, about 3-4 minutes.
4. Gently fold the whipped cream into the strawberry mixture until no white streaks remain, being careful not to deflate the cream.
5. Pour the mixture into a loaf pan or airtight container. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals.
6. Freeze for at least 6 hours, or until firm. For best results, let it sit at room temperature for 5 minutes before scooping.

Made with love, this ice cream boasts a velvety texture and a sweet, tangy strawberry flavor that’s irresistibly refreshing. Serve it in waffle cones with a drizzle of chocolate sauce or alongside a slice of pound cake for an extra special dessert.

Mango Condensed Milk Ice Cream

Ready to dive into a creamy, dreamy dessert that’s as easy to make as it is delicious? This mango condensed milk ice cream is your ticket to a tropical treat without the fuss. You’ll love how simple ingredients come together for something spectacular.

Ingredients

• 2 cups ripe mango puree, strained
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream, chilled
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a large mixing bowl, combine the mango puree and sweetened condensed milk until fully incorporated.
2. Add the vanilla extract and fine sea salt to the mango mixture, stirring gently to blend.
3. In a separate bowl, whip the chilled heavy cream to stiff peaks, about 3-4 minutes on high speed.
4. Fold the whipped cream into the mango mixture in three additions, ensuring not to deflate the cream.
5. Transfer the mixture to a loaf pan or airtight container, smoothing the top with a spatula.
6. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals.
7. Freeze for at least 6 hours, or until firm.

Here’s the scoop: this ice cream is luxuriously smooth with a vibrant mango flavor that’s perfectly balanced by the sweetness of condensed milk. Try serving it with a drizzle of honey and a sprinkle of toasted coconut for an extra special touch.

Coffee Condensed Milk Ice Cream

Perfect for those sweltering summer days or when you’re just in the mood for something sweet and caffeinated, this Coffee Condensed Milk Ice Cream is a breeze to make. You’ll love how the rich coffee flavor pairs with the creamy sweetness of condensed milk.

Ingredients

• 2 cups heavy cream, chilled
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup strong brewed coffee, cooled to room temperature
• 1 tsp pure vanilla extract
• 1/8 tsp fine sea salt

Instructions

1. In a large mixing bowl, combine the chilled heavy cream, sweetened condensed milk, cooled coffee, vanilla extract, and fine sea salt.
2. Using an electric mixer on medium-high speed, whip the mixture until stiff peaks form, about 3-4 minutes. Tip: Ensure your bowl and beaters are cold to help the cream whip faster.
3. Transfer the mixture to a loaf pan or airtight container, smoothing the top with a spatula.
4. Cover the container tightly with plastic wrap or a lid, ensuring it touches the surface of the ice cream to prevent ice crystals from forming.
5. Freeze for at least 6 hours, or until firm. Tip: For the best texture, let the ice cream sit at room temperature for 5 minutes before scooping.
6. Serve scoops of the ice cream in chilled bowls or cones. Tip: Garnish with a sprinkle of espresso powder or chocolate shavings for an extra flavor boost.

A velvety smooth texture and a bold coffee flavor make this ice cream a standout. Try sandwiching it between two cookies for an indulgent ice cream sandwich, or drizzle with caramel sauce for a decadent dessert.

Peanut Butter Condensed Milk Ice Cream

Forget about churning or fancy ice cream makers; this Peanut Butter Condensed Milk Ice Cream is your ticket to creamy, dreamy dessert heaven with minimal fuss. You’ll love how the rich peanut butter pairs with the sweet, velvety condensed milk for a treat that’s irresistibly smooth.

Ingredients

• 1 cup creamy peanut butter, preferably organic
• 1 can (14 oz) sweetened condensed milk
• 2 cups heavy cream, cold
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a large mixing bowl, combine the creamy peanut butter and sweetened condensed milk. Whisk until smooth and fully incorporated.
2. Add the pure vanilla extract and fine sea salt to the mixture, stirring gently to distribute evenly.
3. In a separate bowl, whip the cold heavy cream to stiff peaks, about 3-4 minutes on high speed with an electric mixer.
4. Gently fold the whipped cream into the peanut butter mixture in three additions, ensuring not to deflate the cream for maximum fluffiness.
5. Transfer the mixture to a loaf pan or airtight container, smoothing the top with a spatula.
6. Cover tightly with plastic wrap or a lid, ensuring it touches the surface of the ice cream to prevent ice crystals.
7. Freeze for at least 6 hours, or until firm. For best results, freeze overnight.

This ice cream boasts a luxuriously creamy texture with a perfect balance of sweet and salty flavors. Try serving it sandwiched between two chocolate cookies for an indulgent ice cream sandwich, or drizzle with warm chocolate sauce for an extra decadent dessert.

Banana Condensed Milk Ice Cream

Who knew that with just a couple of ingredients, you could whip up something so creamy and dreamy? Banana condensed milk ice cream is your ticket to a no-churn, fuss-free dessert that’s as easy as it is delicious.

Ingredients

• 4 ripe bananas, peeled and sliced
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream, cold
• 1 tsp pure vanilla extract

Instructions

1. In a large bowl, mash the bananas until smooth. Tip: The riper the bananas, the sweeter and more flavorful your ice cream will be.
2. Add the sweetened condensed milk and vanilla extract to the mashed bananas, stirring until fully combined.
3. In a separate bowl, whip the cold heavy cream to stiff peaks. Tip: Ensure your cream is cold for the best volume and texture.
4. Gently fold the whipped cream into the banana mixture until no white streaks remain. Tip: Folding preserves the airiness of the whipped cream, resulting in a lighter ice cream.
5. Transfer the mixture to a loaf pan or airtight container, smoothing the top with a spatula.
6. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
7. Freeze for at least 6 hours, or until firm.

Just imagine the creamy texture and rich banana flavor melting in your mouth. Serve it with a drizzle of caramel or a sprinkle of toasted nuts for an extra special touch.

Coconut Condensed Milk Ice Cream

Hey, you’re going to love this Coconut Condensed Milk Ice Cream. It’s creamy, dreamy, and just the right amount of sweet without any churning required.

Ingredients

• 2 cups full-fat coconut milk, well shaken
• 1 cup sweetened condensed milk
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a large mixing bowl, whisk together the coconut milk and sweetened condensed milk until fully combined.
2. Add the vanilla extract and fine sea salt to the mixture, whisking again to ensure all ingredients are evenly distributed.
3. Pour the mixture into a loaf pan or a shallow freezer-safe container, smoothing the top with a spatula for even freezing.
4. Cover the container tightly with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming.
5. Freeze for at least 6 hours, or until the ice cream is firm to the touch.
6. For the creamiest texture, let the ice cream sit at room temperature for 5-10 minutes before scooping.

This ice cream is luxuriously smooth with a rich coconut flavor that’s perfectly balanced by the sweetness of condensed milk. Try serving it with a drizzle of chocolate sauce or a sprinkle of toasted coconut flakes for an extra special treat.

Matcha Condensed Milk Ice Cream

Oh, you’re going to love this Matcha Condensed Milk Ice Cream. It’s creamy, subtly sweet, and has that perfect matcha kick. Plus, it’s surprisingly easy to make at home.

Ingredients

• 2 cups heavy cream, chilled
• 1 can (14 oz) sweetened condensed milk
• 2 tbsp high-quality matcha powder
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, sift the matcha powder to remove any clumps, ensuring a smooth texture in your ice cream.
2. Add the sweetened condensed milk and vanilla extract to the bowl with the matcha powder. Whisk vigorously until the mixture is fully combined and smooth.
3. In a separate bowl, whip the chilled heavy cream to stiff peaks, about 3-4 minutes on high speed with an electric mixer.
4. Gently fold the whipped cream into the matcha mixture in three additions, being careful not to deflate the cream, to maintain a light and airy texture.
5. Transfer the mixture to a loaf pan or airtight container. Smooth the top with a spatula.
6. Cover the container with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
7. Freeze for at least 6 hours, or until firm. For the best texture, let it sit at room temperature for 5-10 minutes before scooping.

Now, this ice cream is luxuriously creamy with a bold matcha flavor that’s balanced by the sweetness of the condensed milk. Try serving it with a drizzle of honey or a sprinkle of crushed pistachios for an extra touch of elegance.

Oreo Condensed Milk Ice Cream

Just when you thought Oreos couldn’t get any better, here comes this no-churn ice cream that’s ridiculously easy to make. You’ll love how the creamy condensed milk pairs with the crunchy cookies for a dessert that’s both rich and refreshing.

Ingredients

• 1 can (14 oz) sweetened condensed milk, chilled
• 2 cups heavy cream, cold
• 1 tsp pure vanilla extract
• 12 Oreo cookies, coarsely crushed

Instructions

1. In a large mixing bowl, pour the chilled sweetened condensed milk and set aside.
2. Using an electric mixer on high speed, whip the heavy cream in a separate bowl until stiff peaks form, about 3 minutes.
3. Gently fold the whipped cream into the condensed milk with a rubber spatula until fully incorporated.
4. Add the vanilla extract and half of the crushed Oreo cookies to the mixture, folding gently to distribute evenly.
5. Transfer the mixture to a loaf pan or airtight container, smoothing the top with the spatula.
6. Sprinkle the remaining crushed Oreos over the top, pressing lightly to adhere.
7. Cover the pan with plastic wrap or a lid and freeze for at least 6 hours, or until firm.

Kick back and enjoy this creamy, dreamy ice cream straight from the freezer. The contrast between the smooth base and the crunchy Oreo bits is pure magic. Try serving it sandwiched between two more Oreos for an ultra-indulgent treat.

Pistachio Condensed Milk Ice Cream

Wow, have you ever craved something creamy, nutty, and utterly indulgent? This pistachio condensed milk ice cream is your answer, blending rich flavors with a smooth texture that’s surprisingly easy to whip up at home.

Ingredients

• 1 cup unsalted pistachios, finely ground
• 1 can (14 oz) sweetened condensed milk
• 2 cups heavy cream, cold
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a dry skillet over medium heat, toast the ground pistachios for 2-3 minutes, stirring constantly, until fragrant. Tip: Toasting enhances the nuts’ flavor, but watch closely to prevent burning.
2. In a large mixing bowl, combine the toasted pistachios, sweetened condensed milk, vanilla extract, and sea salt. Stir until fully incorporated.
3. In a separate bowl, whip the cold heavy cream to stiff peaks using an electric mixer on high speed. Tip: Ensure the cream is cold for optimal volume and texture.
4. Gently fold the whipped cream into the pistachio mixture in two additions, using a spatula, until no white streaks remain. Tip: Folding gently preserves the airiness of the whipped cream.
5. Transfer the mixture to a loaf pan or airtight container. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals.
6. Freeze for at least 6 hours, or until firm. For best results, let it sit at room temperature for 5 minutes before scooping.

Absolutely dreamy, this ice cream boasts a velvety texture with a perfect balance of sweet and salty. Serve it with a drizzle of dark chocolate or a sprinkle of crushed pistachios for an extra crunch.

Raspberry Condensed Milk Ice Cream

Got a sweet tooth that’s begging for something creamy and fruity? This Raspberry Condensed Milk Ice Cream is your answer. It’s ridiculously easy to make and packs a punch of berry goodness.

Ingredients

• 2 cups fresh raspberries, pureed and strained
• 1 can (14 oz) sweetened condensed milk, chilled
• 2 cups heavy cream, cold
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, combine the raspberry puree and chilled sweetened condensed milk until fully incorporated.
2. In a separate bowl, whip the heavy cream and vanilla extract to stiff peaks, about 3-4 minutes on high speed. Tip: Ensure your bowl and beaters are cold for best results.
3. Gently fold the whipped cream into the raspberry mixture in three additions to maintain lightness. Tip: Use a spatula and fold in a figure-eight motion for even mixing.
4. Transfer the mixture to a loaf pan or airtight container, smoothing the top with a spatula.
5. Cover with plastic wrap, pressing directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or until firm. Tip: For optimal texture, let it sit at room temperature for 5 minutes before scooping.

Absolutely dreamy, this ice cream boasts a velvety texture with a tangy raspberry swirl. Serve it sandwiched between cookies or topped with fresh berries for an extra special treat.

Lemon Condensed Milk Ice Cream

Hey, you’re going to love this no-churn Lemon Condensed Milk Ice Cream. It’s creamy, tangy, and ridiculously easy to make—perfect for those lazy summer days when you want something sweet without the fuss.

Ingredients

• 2 cups heavy cream, cold
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup freshly squeezed lemon juice
• 1 tbsp finely grated lemon zest
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, pour the cold heavy cream. Using an electric mixer, whip the cream on high speed until stiff peaks form, about 3 minutes.
2. Gently fold in the sweetened condensed milk with a rubber spatula until just combined. Tip: Overmixing can deflate the cream, so be gentle.
3. Add the freshly squeezed lemon juice, lemon zest, and vanilla extract to the mixture. Fold again until evenly distributed. Tip: The lemon juice will thicken the mixture slightly, which helps create a creamy texture.
4. Transfer the mixture to a loaf pan or airtight container. Smooth the top with the spatula. Tip: Covering the surface directly with plastic wrap prevents ice crystals from forming.
5. Freeze for at least 6 hours, or until firm. For best results, let it sit at room temperature for 5 minutes before scooping.

Perfectly smooth with a bright lemon flavor that’s not too sweet, this ice cream is a dream. Try serving it with a drizzle of honey and a sprinkle of crushed graham crackers for a delightful twist.

Caramel Condensed Milk Ice Cream

You know those days when you’re craving something sweet, creamy, and downright indulgent? This caramel condensed milk ice cream is your answer. It’s rich, velvety, and oh-so-easy to whip up.

Ingredients

• 2 cups heavy cream, chilled
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup caramel sauce, plus extra for drizzling
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a large mixing bowl, combine the chilled heavy cream and vanilla extract. Using an electric mixer, whip on high speed until stiff peaks form, about 3-4 minutes.
2. Gently fold in the sweetened condensed milk with a rubber spatula until fully incorporated, being careful not to deflate the whipped cream.
3. Drizzle in the caramel sauce and sprinkle the fine sea salt over the mixture. Fold lightly to create a marbled effect, ensuring not to overmix.
4. Transfer the mixture to a loaf pan or airtight container. Smooth the top with the spatula for an even freeze.
5. Cover tightly with plastic wrap or a lid, ensuring it touches the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or until firm.
6. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Now this ice cream is a dream with its creamy texture and the perfect balance of sweet and salty. Try serving it with a warm brownie or simply enjoy it straight from the container—no judgment here.

Blueberry Condensed Milk Ice Cream

Craving something sweet and creamy without the hassle? This blueberry condensed milk ice cream is your answer. It’s a no-churn delight that combines the tangy burst of blueberries with the rich, velvety smoothness of condensed milk.

Ingredients

• 2 cups fresh blueberries, washed and dried
• 1 can (14 oz) sweetened condensed milk
• 2 cups heavy cream, chilled
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a medium saucepan over medium heat, cook the blueberries until they burst and release their juices, about 5 minutes. Remove from heat and let cool completely.
2. In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and sea salt until well combined.
3. In a separate bowl, whip the heavy cream to stiff peaks, about 3 minutes on high speed with an electric mixer.
4. Gently fold the whipped cream into the condensed milk mixture until no white streaks remain.
5. Swirl in the cooled blueberry mixture, creating a marbled effect. Avoid overmixing to maintain distinct swirls.
6. Transfer the mixture to a loaf pan or airtight container. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals.
7. Freeze for at least 6 hours, or until firm.

This ice cream boasts a luxurious texture that’s both creamy and slightly chewy, thanks to the condensed milk. The blueberries add a fresh, fruity contrast that’s irresistible. Try serving it sandwiched between two homemade shortbread cookies for an extra special treat.

Pumpkin Spice Condensed Milk Ice Cream

This time of year, you’re probably craving all things cozy and comforting, and this Pumpkin Spice Condensed Milk Ice Cream is here to deliver. It’s creamy, spiced just right, and surprisingly simple to whip up.

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 2 cups heavy cream, chilled
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. In a large mixing bowl, combine the sweetened condensed milk, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Whisk until smooth and fully incorporated.
2. In a separate bowl, whip the chilled heavy cream to stiff peaks, about 3-4 minutes on high speed with an electric mixer.
3. Gently fold the whipped cream into the pumpkin mixture in three additions, ensuring not to deflate the cream for a light, airy texture.
4. Transfer the mixture to a loaf pan or airtight container, smoothing the top with a spatula.
5. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
6. Freeze for at least 6 hours, or until firm.

Just imagine scooping this velvety ice cream onto a warm slice of pie or enjoying it straight from the container—it’s that good. The spices shine through without overpowering, and the condensed milk adds a luxurious sweetness that’s hard to resist.

Almond Condensed Milk Ice Cream

Looking for a creamy, dreamy dessert that’s surprisingly simple to whip up? You’ve got to try this almond condensed milk ice cream—it’s rich, nutty, and utterly indulgent without any churning required.

Ingredients

• 2 cups heavy cream, cold
• 1 can (14 oz) sweetened condensed milk
• 1 tsp pure almond extract
• 1/2 cup toasted almond slices, finely chopped
• 1/4 tsp fine sea salt

Instructions

1. In a large mixing bowl, pour the cold heavy cream.
2. Using an electric mixer on high speed, whip the cream until stiff peaks form, about 3-4 minutes.
3. Gently fold in the sweetened condensed milk with a rubber spatula until fully incorporated.
4. Add the pure almond extract and fine sea salt, folding gently to distribute evenly.
5. Sprinkle in the finely chopped toasted almond slices, reserving a tablespoon for garnish, and fold into the mixture.
6. Transfer the mixture to a loaf pan or airtight container, smoothing the top with the spatula.
7. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until firm.
8. Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly.
9. Garnish with the reserved toasted almond slices and serve immediately.

Delightfully creamy with a subtle crunch from the almonds, this ice cream is a perfect balance of sweet and nutty. Try serving it sandwiched between two almond cookies for an extra special treat.

Cherry Condensed Milk Ice Cream

Unbelievably creamy and bursting with cherry flavor, this Cherry Condensed Milk Ice Cream is your next summer obsession. You’ll love how simple it is to whip up, no fancy equipment needed.

Ingredients

• 2 cups heavy cream, chilled
• 1 can (14 oz) sweetened condensed milk
• 1 cup fresh cherries, pitted and pureed
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a large mixing bowl, whip the chilled heavy cream to stiff peaks, about 3-4 minutes on high speed.
2. Gently fold in the sweetened condensed milk until fully incorporated, being careful not to deflate the whipped cream.
3. Add the cherry puree, vanilla extract, and fine sea salt to the mixture, folding gently until evenly distributed.
4. Pour the mixture into a loaf pan or airtight container, smoothing the top with a spatula.
5. Cover tightly with plastic wrap or a lid, ensuring it touches the surface of the ice cream to prevent ice crystals.
6. Freeze for at least 6 hours, or until firm.

Lusciously smooth with a vibrant cherry swirl, this ice cream is a dream straight from the freezer. Try serving it sandwiched between two chewy chocolate cookies for an irresistible treat.

Conclusion

Zesty, creamy, and utterly delightful, these 18 condensed milk ice cream recipes are your ticket to easy, homemade treats. Whether you’re a novice or a seasoned cook, there’s something here to sweeten your day. Dive in, pick your favorite, and don’t forget to share your creations with us in the comments or on Pinterest. Happy scooping!