"A no-cook, no egg version of a popular favorite--made with sweetened condensed and evaporated milks, vanilla extract, sugar, milk, and a pinch of salt." — Nicki
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1 (14 ounce) can
sweetened condensed milk
1 (12 fluid ounce) can
milk, or as needed
This recipie is great! It was a bit too sweet thought what with condensed milk and sugar, so I suggest not putting the sugar in, that's what I did and it tasted even better.
This is definitely an ice milk recipe. If you are looking for real creamy ice cream, look elsewhere. If you like a product with a lot of ice and the consistency of ice milk, then go for it.
This is the second time I've made this and it comes out perfectly! Instead of the 6 cups of milk, I use 1 quart heavy cream and 2 cups milk. The texture is very smooth and creamy. No need to melt the sugar or anything. Thank you for this great recipe!
UPDATE.... THIS IS MY FAVORITE RECIPE!!! This recipe is the one that is most like real icecream. I now use this as a base for all kinds of flavors... The only thing I do differently is to use 2 pints of heavy whipping cream and 2 cups of whole milk. I find when you use both it defiantly tastes more like the ice cream you buy in stores and you don't end up w/ those ice crystals in it. So far I've made this plain for hot fudge sundays, I've made cookie dough... before freezing I just add chunks of cookie dough (also eggless that I got on this site... just follow suggestions in the reviews), I've made strawberry w/ crushed up fortune cookies in it (don't ask.. LOL), I've made choc chip using mini M&M's, I've made oreo.. I used a blender for half the package so I would have little specks of choc throughout the entire icecream and I crush up the rest of the package by hand so I've got some bigger chunks. Again, I add right before freezing and now my new favorite is mint choc chip. I just add 1 tbs of peppermint extract and before I freeze the icecream I added one Gharidelli (sp?) bittersweet chocolate bar that I chopped up into small pieces. It's even better than Bryers! Thanks for this recipe, I won't even try another one!
Pretty good and quick, too. It is a little "hollow" tasting. My ice cream maker can't handle 32 servings, so I put the extra into a gallon jug in my fridge; now I can make ice cream at a moment's notice. We just put about 1 3/4 cup mix into our 1 1/2 qt. machine. Turns out a little less than the 1 1/2 qt capacity.
Easy, had a good taste, but needed something added, maybe more vanilla or some fruit.
A really great ice-cream recipe, it was so simple. I think i would add a little less suger next time i make it but thats just my personal taste. I will definatly be making this again.
This is a great recipe. I love it because it is simple and fast. Yes, it is a bit sweet, but who cares!! I'm going to use it to make cookies and cream. Yes, I am going to leave the sugar out for that one.
* Percent Daily Values are based on a 2,000 calorie diet.
Vanilla Ice Cream III
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 26
This is pure, simple heaven: Vanilla ice cream with great flavor.
See how easy it is to make America’s favorite frozen dessert.
Cool off with quick-and-easy homemade ice cream—no ice cream maker required!