Sweetened Condensed Milk Ice Cream Base


I wanted to have one post that contains my current version of a sweetened condensed milk ice cream base. This is a work in progress as I keep tinkering with various proportions of milk, cream and condensed milk. Why do I keep tinkering? Because I actually made the perfect version of this once; silky smooth, absolutely perfect texture, that stayed that way for days in the freezer and I didn’t write it down! Sigh..

If you haven’t tried a condensed milk based ice cream, you should. It has a unique, cooked milk, slightly caramelized taste and very nice texture. It is very sweet!

5.0 from 1 reviews
Sweetened Condensed Milk Ice Cream Base
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Serves: 8
Sweetened Condensed Milk Ice Cream Base
  • 1 cup of sweetened condensed milk
  • 2 cups of heavy cream
  • 1 cup of whole milk
  • 1 tablespoon of tapioca or corn starch
  • 2 inches of split, scraped vanilla bean, use a whole for vanilla ice cream
  1. Combine 2 tablespoons of milk and tapioca or corn starch in a small bowl and set aside.
  2. Heat milk, cream, and condensed milk in a medium, heavy bottomed pot until simmering. Stir regularly to avoid sticking.
  3. Remove from heat and whisk in the remixed tapioca/corn starch slurry.
  4. Put back on heat and cook for about a minute or until you can run your finger along the back of your stirring spoon or spatula, and leave a track that doesn't immediately fill in.
  5. Remove mix from the stove and pre-chill as required by your machine.
  6. Freeze in your ice cream maker as per manufacturer's instructions
  7. Store in freezer-proof container with a sheet of cling wrap pressed on to the surface of the ice cream.


Click here for more recipes that incorporate sweetened condensed milk.


3 thoughts on “Sweetened Condensed Milk Ice Cream Base

  1. Pingback: How To Make Coconut Milk Ice Cream {Without An Ice Cream Maker} | One Good Thing by Jillee

  2. This was very good and a big hit with kids and adults! I used the full 14 oz can of sweetened condensed milk, because really, what the heck am I gonna do with a couple of leftover tablespoons? I added cinnamon while processing it, and used vanilla paste instead of vanilla beans. Very rich and custard like, and had a caramel-y buttery taste to it. It would go great with Fall desserts… Spicy cobblers or gingerbread or pumpkin cake. This will definitely be my new go to ice cream recipe! Thanks!

    • Becky Im so glad you liked it! The only problem I have with sweetened condensed milk ice creams is that they are so super sweet. To sweet for my tastes at this point in my life.

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