Do you have an irresistible craving for a cold and delicious dessert, but the ice cream maker is stored away, time is short, and the thought of complicated recipes already puts you off?
You’re in the right place!
This Quick Ice Cream with Cream & Condensed Milk is the perfect solution for any sudden craving for creaminess.
It’s the ideal ending to a family lunch or a dinner with friends.
Forget specific tools, long preparation times, or the need to stir every hour: with just two ingredients and in the blink of an eye, you’ll get a super creamy and velvety dessert that will make everyone fall in love.
If you’re looking for other ideas to impress with minimal effort, check out my selection of spoon desserts.
Get ready to delight your palate with a fresh and irresistible treat that rivals artisanal ice creams!
If you prefer something savory, I recommend taking a look at my recipes for main courses.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 644.18 (Kcal)
- Carbohydrates 37.14 (g) of which sugars 34.97 (g)
- Proteins 7.35 (g)
- Fat 52.72 (g) of which saturated 3.55 (g)of which unsaturated 1.57 (g)
- Fibers 0.00 (g)
- Sodium 65.94 (mg)
Indicative values for a portion of 185 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups heavy cream
- 7 oz sweetened condensed milk
- 1/3 cup chocolate chips
Tools
- 1 Mixer Ariete
- 4 Glasses Luminarc
Steps
Whip the cream:
Make sure the cream is well chilled from the fridge.Pour into a bowl and whip with an electric mixer until it is semi-whipped.
It doesn’t need to be as firm as for a cake, but should have a soft and fluffy consistency.
Combine the ingredients and transfer the mixture:
Once the cream is ready, add the condensed milk slowly, gently mixing from bottom to top with a spatula.
Add the chocolate chips and continue mixing until they are evenly distributed.
Now you can transfer your mixture into individual serving glasses or a single container.
Rest and completion:
Cover the glasses with plastic wrap and place them in the freezer to rest for at least 6-8 hours or, even better, overnight.
Before serving, you can add more chocolate chips or a dusting of cocoa for a finishing touch.
The tasting:
The best moment has arrived: remove the ice cream from the freezer a few minutes before serving and enjoy its incredible creaminess.
I assure you, this delight has nothing to envy from artisanal ice cream!
Storage, Tips, and Variations
Now that your ice cream is ready, here are some tips to enjoy it at its best and to get creative with new ideas!
How to store it?
Once ready, the ice cream keeps perfectly in the freezer.
To avoid ice crystal formation and to keep it creamy, I recommend transferring it to an airtight container.
This way, it will remain great for about 15-20 days.
Tips for perfect results
For optimal results, remember that both the cream and the bowl in which you whip it must be very cold.
Be careful not to whip the cream too long: it should remain soft, not too stiff, to blend well with the condensed milk.
Some ideas for variations
This is the most fun part!
The base recipe is excellent, but you can personalize it to your liking.
Try adding: Unsweetened cocoa powder for a delicious chocolate ice cream.
Pistachios or chopped hazelnuts for a crunchier version.
Blended fresh fruit (like strawberries or peaches) before putting the mixture in the freezer.
White chocolate shavings or salted caramel.
FAQ (Questions and Answers)
Here you will find answers to the most common questions about this recipe, so you won’t have any doubts!
Can I use cooking cream or long-life cream?
For a creamy and perfect result, it is essential to use fresh liquid cream for whipping, which you can find in the refrigerated section.
Cooking cream is not suitable because it doesn’t whip, while long-life cream can be used, but the consistency might be less fluffy.
Why didn’t my ice cream turn out creamy?
The most common reason is that the cream was over-whipped.
Remember, it should be only semi-whipped, meaning soft and fluffy, not too stiff.
If you whip it too much, once combined with the condensed milk, the mixture will be heavy and form ice crystals in the freezer.
Can I prepare the ice cream in a single container?
Of course! Individual servings are convenient, but you can easily use a single container of about 1 liter.
The important thing is that it is suitable for the freezer and has a lid to protect the ice cream.
