Just add these 2 ingredients for amazing condensed milk ice cream!

Imagine making velvety, melt-in-your-mouth ice cream at home by just adding two simple ingredients to condensed milk—no ice cream machine or churning needed! No ice cream machine, no churning, no fuss! Let me show you how to whip up the easiest homemade lemon ice cream ever. It’s ridiculously easy—you’ve got to try it to believe it!”

Check out my quick video below to see how I make condensed milk ice cream—it’s super simple!

What Does Condensed Milk Ice Cream Taste Like?

Condensed milk ice cream has a rich, creamy texture with a softer consistency than traditional ice cream. This softness is due to the condensed milk, which doesn’t require churning, unlike regular ice cream.

The higher sugar content from the condensed milk contributes to its sweet flavor but also makes it melt faster. Because of this, it’s best to scoop it quickly and return it to the freezer to prevent it from becoming too soft.

365 by Whole Foods Market, Organic Sweetened Condensed Milk, 14 Ounce

While the ice cream’s softer texture might lead to quicker melting, it makes it easier to scoop and enjoy right away. The sweet, velvety base can be customized with different flavors like lemon juice, vanilla, chocolate chips, or fruit to create a delicious dessert without the need for an ice cream maker

Check Out Also: How To Make the Best Condensed Milk Cake You’ll Ever Try.

How to Nail Condensed Milk Ice Cream on Your First Try

Recipe by Jen Evansy
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Freezing time




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Looking for a delightfully rich and creamy ice cream without any complicated steps? Just add sweetened condensed milk and heavy cream to make this delicious condensed milk ice cream. No ice cream maker required – simply whisk the two ingredients together and freeze condensed milk ice cream for an amazingly indulgent frozen treat.

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  • Mixing and Whipping: In a large mixing bowl, whip the cold heavy cream until it thickens into soft peaks with a creamy and smooth texture. Be cautious not to overmix to prevent it from becoming grainy or buttery.Cream preparation–Lemon Ice Cream
  • Folding in Condensed Milk: Gently fold in the sweetened condensed milk until fully incorporated into the whipped cream.Folding in Condensed Milk
  • Incorporating Lemon Zest: Grate the zest of one unwaxed lemon into the mixture and stir until evenly distributed.Adding Lemon Zest–Lemon Ice cream
  • Adding Lemon Juice: Squeeze the juice from two lemons into the mixture and mix thoroughly.Adding Lemon Juice–Lemon Ice cream
  • Achieving Smooth Texture: The mixture should now be smooth and creamy with a thick texture, ready to be transformed into delicious lemon ice cream.Achieving Smooth Texture–Lemon Ice cream
  • Transferring to Freezer-Safe Container: Transfer the ice cream mixture into a freezer-safe container, such as a loaf pan, and smooth out the top with a spatula.Transferring to Freezer-Safe Container–Lemon Ice Cream
  • Freezing and Setting: Cover the ice cream with plastic wrap to prevent ice crystals from forming, then freeze for at least 6 hours or overnight until solid.Freezing and Setting–Lemon Ice Cream
  • Serving and Enjoying: Once frozen, scoop the velvety lemon ice cream into bowls or cones and enjoy the creamy, refreshing flavor. Store any leftover ice cream in the freezer, tightly covered, for up to two weeks.Serving and Enjoying


  • Temperature Matters: Ensure your heavy cream is cold, and your mixing bowl is chilled for quicker and smoother whipping.
  • Gentle Folding: When incorporating condensed milk, use a gentle, sweeping motion to preserve the airiness of the mixture.
  • Zest Finely: Grate lemon zest finely to evenly distribute its flavor throughout the ice cream.
  • Maximize Juice: Roll lemons on a countertop before juicing to extract the maximum amount of juice.
  • Smooth Surface: Before freezing, ensure the top of the ice cream mixture is smoothed out to ensure even freezing and a uniform texture.
  • Patience is Key: Allow the ice cream to freeze undisturbed for optimal texture and solidity.
  • Serving Tip: For easier scooping, let the ice cream sit at room temperature for a few minutes before serving.

Nutrition Facts

  • Serving Size: 0g
  • Total number of serves: 8
  • Calories: 315kcal
  • Carbohydrates: 22g
  • Protein: 3g
  • Fat: 24g

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Check Out Another Condensed Milk Recipe:

If you enjoyed this condensed milk ice cream recipe, be sure to check out how to transform condensed milk into a smooth and creamy caramel sauce here.

Share Your Ice Cream Making Experience!

How did your Condensed Milk Ice Cream Recipe turn out? I really want to know! Whether you followed the recipe exactly or added a personal touch, tell me all about it. You can leave a comment right here on the blog or in the comment section of the YouTube video. Have you any questions or faced some issues? I am here, ready to chat and help out. I am looking forward to hearing from you!

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About Jen Evansy

Nutritionist, researcher, avid home cook, and writer interested in everything nutrition and food-related. Striving to inform, encourage, and inspire all the readers to make healthy and informed choices when it comes to cooking, food, diet, and nutrition.