Eggless Sweetened Condensed Milk Ice Cream
Creamy, dreamy, and shockingly simple, this no-churn ice cream comes together with just four ingredients and zero eggs — making it a natural fit for anyone who needs to skip the traditional custard base without sacrificing richness. The magic is in the whipped heavy cream, which gets folded into sweetened condensed milk to create that lush, scoopable texture you'd expect from a proper frozen dessert. A splash of pure vanilla and a pinch of salt round out the flavor so it tastes anything but plain. No ice cream machine, no tempering eggs, no fuss — just mix, fold, and freeze. After at least six hours in the freezer, you'll have a loaf pan full of silky, cloud-like ice cream that serves eight and disappears fast. Let it sit on the counter for a few minutes before scooping and it comes out perfectly every time.
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Learn more →Ingredients
8 servings
- 2 cups heavy cream, cold
- 1 can (14 oz) sweetened condensed milk
- 2 tsp pure vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Pour the cold heavy cream into a large bowl. Beat with a stand mixer or hand mixer on medium-high speed until stiff peaks form, 3–4 minutes — the cream should hold a firm peak when the beaters are lifted and not slump.
- 2
In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until combined.
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