24+ Easy Condensed Milk Ice Cream Recipes That Are No-Churn and All Flavor

If you’re craving rich, creamy, and unbelievably easy ice cream, condensed milk is your new best friend.

With just a handful of ingredients and no ice cream machine required, these condensed milk ice cream recipes make homemade frozen desserts simpler than ever.

Whether you’re a fan of classic vanilla or looking for adventurous flavors like matcha, pistachio, or key lime pie, there’s something here for every sweet tooth.

What makes condensed milk ice cream so special? It skips the need for eggs and stovetop custards, relying instead on the smooth sweetness of condensed milk and the airy lightness of whipped cream.

From fruity favorites to decadent chocolate creations and globally inspired twists, this collection of 24+ condensed milk ice cream recipes will keep your freezer stocked with irresistible scoops all year long.

24+ Easy Condensed Milk Ice Cream Recipes That Are No-Churn and All Flavor

Making ice cream at home doesn’t have to be complicated.

These 24+ condensed milk ice cream recipes prove that with just a few ingredients, you can whip up frozen treats that rival your favorite ice cream shop.

Whether you’re preparing a quick dessert for family night or impressing guests with a unique flavor like chai or ube, these recipes offer something deliciously doable for every occasion.

So grab your mixing bowl, a can of condensed milk, and get ready to churn out some homemade happiness — no machine required!

Vanilla Ice Cream

This classic vanilla ice cream recipe uses just a few ingredients, but the result is creamy, rich, and indulgent.

Thanks to the condensed milk, there’s no need for an ice cream machine or eggs, making this dessert wonderfully simple yet satisfying.

It’s perfect on its own or as a base for mix-ins like crushed cookies, berries, or chocolate chips.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 2 teaspoons pure vanilla extract

Instructions:

1. In a large mixing bowl, whip the heavy cream using an electric mixer until stiff peaks form.
2. In a separate bowl, combine the sweetened condensed milk and vanilla extract.
3. Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the cream.
4. Pour the mixture into a loaf pan or airtight container.
5. Cover and freeze for at least 6 hours or until firm.

This vanilla ice cream offers a beautiful combination of creaminess and sweetness with a delicate vanilla flavor.

The texture is smooth and scoopable, just like store-bought ice cream, but with a homemade touch.

It’s the perfect treat for any occasion, and you can customize it endlessly.

Mango Ice Cream

This mango ice cream recipe is a tropical delight that blends the richness of condensed milk with the fruity brightness of ripe mangoes.

It’s a no-churn dessert that’s incredibly easy to make, and its vibrant color and fresh taste make it a summer favorite.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1½ cups mango puree (from fresh or canned ripe mangoes)
• 1 teaspoon lemon juice (optional, to brighten the flavor)

Instructions:

1. Whip the heavy cream in a large bowl until stiff peaks form.
2. In another bowl, mix together the mango puree, condensed milk, and lemon juice.
3. Gently fold the whipped cream into the mango mixture until well combined.
4. Transfer to a freezer-safe container, smooth the top, and cover.
5. Freeze for at least 6 hours or overnight.

This mango ice cream is creamy, fruity, and refreshing, making it the perfect antidote to hot weather.

The natural sweetness of mango paired with the silky texture from the condensed milk creates a luxurious dessert with minimal effort.

Chocolate Ice Cream

Chocolate lovers will adore this rich and velvety condensed milk chocolate ice cream. With just a few ingredients, this no-churn recipe delivers a deep cocoa flavor and a wonderfully creamy mouthfeel.

It’s the kind of treat that disappears quickly once served.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Sift the cocoa powder into the condensed milk to avoid lumps and stir until smooth.
2. Add vanilla extract and a pinch of salt to the mixture.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Fold the chocolate mixture gently into the whipped cream.
5. Pour into a container, cover, and freeze for at least 6 hours or until firm.

This chocolate ice cream is dense, creamy, and full of rich chocolate flavor without needing eggs or an ice cream maker.

It’s decadent on its own or even better with toppings like chocolate chips or a drizzle of fudge. It’s an effortless way to satisfy your chocolate cravings.

Strawberry Ice Cream

This strawberry ice cream is a dreamy combination of fruity freshness and creamy richness.

The sweetened condensed milk balances the natural tartness of strawberries, while the no-churn method makes it incredibly easy to prepare.

It’s a vibrant pink dessert that feels like summer in every bite.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1½ cups fresh or frozen strawberries (hulled)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Blend strawberries with lemon juice until smooth, then strain to remove seeds (optional).
2. In a bowl, mix the strawberry puree with condensed milk and vanilla extract.
3. In another bowl, whip the cream until stiff peaks form.
4. Gently fold the strawberry mixture into the whipped cream.
5. Pour into a container, cover, and freeze for at least 6 hours.

This strawberry ice cream is creamy with a refreshing burst of berry flavor. It’s perfect for anyone who loves fruity desserts and works wonderfully as a standalone treat or alongside shortcakes and pies.

Coffee Ice Cream

This coffee ice cream recipe is smooth, bold, and deeply satisfying for any coffee lover.

The condensed milk adds sweetness while the strong coffee flavor brings balance and richness.

It’s ideal as a dessert or even an indulgent after-dinner pick-me-up.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 2 tablespoons instant coffee or espresso powder
• 1 tablespoon hot water
• 1 teaspoon vanilla extract

Instructions:

1. Dissolve the instant coffee in hot water and let it cool.
2. In a bowl, mix the cooled coffee concentrate with condensed milk and vanilla.
3. Whip the cream in a separate bowl until stiff peaks form.
4. Fold the coffee mixture into the whipped cream gently.
5. Transfer to a container, smooth the surface, cover, and freeze for at least 6 hours.

This coffee ice cream is rich and creamy with a smooth caffeine kick.

The blend of condensed milk and espresso makes it taste like a frozen latte — sweet, bold, and satisfying.

Coconut Ice Cream

This coconut ice cream is a tropical delight that’s creamy, naturally sweet, and dairy-forward in taste.

Using both coconut cream and condensed milk gives it a luscious texture, while shredded coconut adds a pleasant chew.

It’s a refreshing alternative to traditional ice cream flavors.

Ingredients:

• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) full-fat coconut milk or cream
• 2 cups heavy whipping cream
• ½ cup shredded sweetened coconut
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, mix condensed milk, coconut milk, vanilla, and shredded coconut.
2. In another bowl, whip the heavy cream until stiff peaks form.
3. Fold the coconut mixture into the whipped cream until fully incorporated.
4. Pour into a freezer-safe container and smooth the top.
5. Cover and freeze for at least 6 hours or overnight.

This coconut ice cream is creamy, slightly chewy, and naturally aromatic from the coconut milk.

It’s a vacation in a bowl and pairs perfectly with tropical fruits or even dark chocolate syrup.

Matcha Ice Cream

Matcha ice cream blends the earthy, slightly bitter flavor of green tea with the creamy sweetness of condensed milk.

This no-churn recipe is simple to make and delivers a refreshing, sophisticated dessert that’s both unique and satisfying.

It’s perfect for fans of Japanese flavors or anyone looking for a calm, cooling treat.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 2 tablespoons matcha green tea powder
• 1 tablespoon warm water

Instructions:

1. Whisk the matcha powder with warm water to create a smooth paste.
2. In a mixing bowl, combine the matcha paste and condensed milk.
3. Whip the heavy cream in a separate bowl until stiff peaks form.
4. Gently fold the matcha-condensed milk mixture into the whipped cream.
5. Transfer to a freezer-safe container, cover, and freeze for at least 6 hours.

This matcha ice cream has a creamy base with an aromatic green tea finish. The balance of sweet and bitter notes makes it a refined dessert, ideal on its own or served alongside mochi or fresh berries.

Peanut Butter Ice Cream

Peanut butter ice cream is a dream for nut butter fans — smooth, rich, and perfectly salty-sweet.

This condensed milk-based version brings all the indulgence without the hassle of an ice cream machine.

It’s a hearty, satisfying treat that pairs wonderfully with chocolate or banana toppings.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ¾ cup creamy peanut butter
• 1 teaspoon vanilla extract

Instructions:

1. Warm the peanut butter slightly to make it easier to mix.
2. In a bowl, stir the peanut butter into the condensed milk until smooth. Add vanilla extract.
3. Whip the cream in a separate bowl until stiff peaks form.
4. Fold the peanut butter mixture into the whipped cream gently.
5. Spoon into a container, cover, and freeze for at least 6 hours.

Peanut butter ice cream made with condensed milk is intensely creamy and full of flavor.

It’s great in a cone, between cookies as an ice cream sandwich, or just by the spoonful straight from the freezer.

Lemon Ice Cream

This lemon ice cream is bright, zesty, and irresistibly refreshing.

Using condensed milk keeps the texture luxuriously smooth, while fresh lemon juice and zest add a tangy punch.

It’s a light and lively dessert that’s perfect for warm days or cleansing the palate after a hearty meal.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, mix lemon juice, zest, vanilla extract, and condensed milk until combined.
2. Whip the cream in a separate bowl until stiff peaks form.
3. Fold the lemon mixture into the whipped cream gently.
4. Transfer to a freezer-safe container, smooth the top, and cover.
5. Freeze for at least 6 hours or overnight.

This lemon ice cream is tangy, creamy, and incredibly refreshing.

It’s perfect for summer, beautifully light, and makes a great base for adding crushed graham crackers or fresh berries.

Oreo Ice Cream

Oreo ice cream is a beloved classic that combines rich vanilla sweetness with crunchy chocolate cookie pieces.

This no-churn recipe is perfect for cookie lovers and is incredibly simple to make at home using sweetened condensed milk.

It’s the ultimate nostalgic treat for both kids and adults.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 2 teaspoons vanilla extract
• 15 Oreo cookies, crushed

Instructions:

1. Whip the heavy cream until stiff peaks form.
2. In a separate bowl, mix the condensed milk and vanilla extract.
3. Gently fold the whipped cream into the condensed milk mixture.
4. Fold in the crushed Oreo cookies, reserving a few for topping.
5. Pour into a freezer-safe container, sprinkle remaining Oreos on top, and freeze for at least 6 hours.

This Oreo ice cream delivers the perfect balance of creamy texture and cookie crunch.

Every bite is filled with nostalgic charm and just the right amount of chocolatey goodness.

It’s ideal for parties, midnight cravings, or a scoop on a brownie.

Pistachio Ice Cream

Pistachio ice cream brings a luxurious and nutty flavor to your homemade dessert lineup.

With the help of sweetened condensed milk, this version skips the eggs and delivers smooth, rich texture with just a handful of ingredients.

It’s a slightly savory twist that feels elegant and indulgent.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ½ teaspoon almond extract
• ½ cup finely chopped pistachios (unsalted, shelled)
• A few drops green food coloring (optional)

Instructions:

1. Whip the heavy cream until stiff peaks form.
2. In another bowl, mix condensed milk with almond extract and food coloring if using.
3. Fold the whipped cream into the condensed milk mixture.
4. Gently fold in the chopped pistachios.
5. Transfer to a container, cover, and freeze for at least 6 hours.

This pistachio ice cream is rich and nutty, with a creamy base that complements the crunchy pistachio pieces.

It’s a sophisticated dessert that’s just as fitting for special occasions as it is for everyday indulgence.

Banana Ice Cream

Banana ice cream made with condensed milk is a naturally sweet and creamy treat that highlights ripe bananas without being overpowering.

It’s easy to prepare and tastes like a frozen version of banana cream pie.

This recipe is a great way to use overripe bananas in a fresh and delicious way.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon (optional)

Instructions:

1. In a bowl, mix mashed bananas with condensed milk, vanilla extract, and cinnamon.
2. Whip the cream in a separate bowl until stiff peaks form.
3. Gently fold the banana mixture into the whipped cream.
4. Pour into a freezer-safe container and smooth the surface.
5. Freeze for at least 6 hours or overnight.

This banana ice cream is creamy, naturally flavorful, and slightly spiced with cinnamon.

It’s a wonderful homemade dessert that’s both budget-friendly and comforting — great for serving with caramel sauce or crushed graham crackers.

Nutella Ice Cream

Nutella ice cream is a chocolate-hazelnut lover’s dream — rich, silky, and deeply flavorful.

Using sweetened condensed milk allows the Nutella to shine through without any cooking required.

This no-churn recipe is easy to make and delivers a luxurious dessert that tastes like frozen chocolate spread.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ¾ cup Nutella
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, whisk together Nutella, condensed milk, and vanilla extract until smooth.
2. Whip the cream in a separate bowl until stiff peaks form.
3. Gently fold the Nutella mixture into the whipped cream until well combined.
4. Transfer to a freezer-safe container and smooth the top.
5. Cover and freeze for at least 6 hours or until firm.

This Nutella ice cream is decadent and ultra-creamy with the unmistakable flavor of hazelnut and cocoa.

Whether served on a cone, topped with crushed hazelnuts, or swirled with more Nutella, it’s a true show-stopper.

Chai Ice Cream

Chai ice cream captures the warmth and spice of classic masala chai tea in a frozen treat.

Sweetened condensed milk pairs beautifully with spices like cinnamon, cardamom, and ginger to create an aromatic dessert that’s both cozy and refreshing.

It’s an excellent twist on traditional ice cream flavors.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1½ teaspoons ground chai spice blend (or mix of cinnamon, cardamom, ginger, cloves, nutmeg)
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, mix the condensed milk with chai spices and vanilla extract.
2. In another bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the spiced condensed milk into the whipped cream.
4. Pour the mixture into a container, cover, and freeze for at least 6 hours.

This chai ice cream offers an intriguing flavor experience — smooth and creamy with notes of warm spice in every bite.

It’s especially delightful in cooler weather or as a unique after-dinner treat.

Salted Caramel Ice Cream

Salted caramel ice cream delivers the perfect mix of sweet and salty with a buttery, indulgent flavor.

The condensed milk makes it easy to achieve that silky texture without needing eggs or stovetop work.

It’s a crowd-pleaser and a fantastic companion to warm brownies or pies.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ¾ cup caramel sauce (store-bought or homemade)
• ½ teaspoon sea salt
• Extra caramel sauce for swirling (optional)

Instructions:

1. Mix the caramel sauce and sea salt into the condensed milk until smooth.
2. Whip the heavy cream in a separate bowl until stiff peaks form.
3. Fold the caramel-condensed milk mixture into the whipped cream.
4. Pour into a container, swirl in extra caramel sauce if desired, and freeze for at least 6 hours.

This salted caramel ice cream is rich, balanced, and indulgent.

The hint of sea salt brings out the sweetness of the caramel, making every bite luxurious and memorable — a must-try for dessert lovers.

Ube Ice Cream

Ube ice cream is a vibrant and sweet purple yam treat that’s popular in Filipino desserts.

Thanks to condensed milk, this version is ultra-creamy and perfectly sweet, with a naturally nutty vanilla-like flavor that makes it unique and irresistible.

Its bold color and rich taste make it a standout at any gathering.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 cup ube halaya (purple yam jam)
• 1 teaspoon ube extract (optional for color and flavor)
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, whisk together ube halaya, condensed milk, vanilla, and ube extract (if using).
2. In another bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the ube mixture into the whipped cream until fully blended.
4. Transfer to a freezer-safe container, smooth the top, and freeze for at least 6 hours.

Ube ice cream is rich, creamy, and visually stunning.

The purple hue draws people in, while the subtle flavor keeps them coming back for more. It’s a culturally inspired dessert that’s just as fun to make as it is to eat.

Almond Joy Ice Cream

Inspired by the classic candy bar, Almond Joy ice cream brings together coconut, chocolate, and almond flavors in a creamy frozen form.

With condensed milk as the base, this no-churn recipe recreates all the goodness of the original treat — cold, crunchy, and completely indulgent.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ½ cup shredded sweetened coconut
• ½ cup mini chocolate chips
• ⅓ cup chopped roasted almonds
• 1 teaspoon vanilla extract

Instructions:

1. Mix condensed milk with vanilla, coconut, chocolate chips, and chopped almonds.
2. In another bowl, whip the cream until stiff peaks form.
3. Fold the condensed milk mixture into the whipped cream.
4. Pour into a container, sprinkle extra toppings on top, and freeze for 6 hours or more.

This Almond Joy ice cream has all the contrasting textures you love — creamy, chewy, crunchy — wrapped up in one bite.

It’s ideal for those who enjoy candy-inspired desserts and makes for an excellent party treat.

Cherry Cheesecake Ice Cream

Cherry cheesecake ice cream is a luscious, tangy dessert that blends the richness of cream cheese with the sweetness of cherries.

The condensed milk gives it a silky texture, while swirls of cherry pie filling and graham cracker crumbs mimic your favorite cheesecake in frozen form.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 4 oz cream cheese, softened
• 1 teaspoon vanilla extract
• ½ cup cherry pie filling
• ½ cup crushed graham crackers

Instructions:

1. In a bowl, beat softened cream cheese until smooth, then mix in condensed milk and vanilla.
2. Whip the heavy cream separately until stiff peaks form.
3. Fold the cream cheese mixture into the whipped cream.
4. Gently swirl in cherry pie filling and graham cracker crumbs.
5. Pour into a container, top with extra cherries and crumbs, and freeze for 6 hours.

This cherry cheesecake ice cream tastes like a frozen dessert version of the classic cake. It’s indulgent, fruity, and packed with texture.

Perfect for summer nights or special occasions when you want something creamy and impressive.

Blueberry Ice Cream

Blueberry ice cream is a fruity, refreshing dessert bursting with juicy flavor and a stunning natural color.

The condensed milk ensures a creamy texture, while the fresh or frozen blueberries add a sweet and slightly tart bite.

It’s a no-churn treat that feels light yet indulgent — perfect for berry season.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1½ cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. In a small saucepan, simmer the blueberries and lemon juice for about 10 minutes until they burst and thicken slightly. Let cool completely.
2. Whip the heavy cream in a bowl until stiff peaks form.
3. In another bowl, mix the condensed milk and vanilla extract.
4. Gently fold in the whipped cream, then swirl in the cooled blueberry compote.
5. Pour into a container, swirl gently, cover, and freeze for at least 6 hours.

This blueberry ice cream is rich and creamy, with pockets of juicy berry flavor.

It’s visually beautiful and wonderfully balanced — a showstopper for both kids and adults alike.

Pumpkin Spice Ice Cream

Pumpkin spice ice cream captures the cozy flavors of fall in a scoopable, frozen dessert.

With condensed milk, it’s luxuriously smooth, and spiced with cinnamon, nutmeg, and cloves to mimic classic pumpkin pie.

This no-churn version is easy to make and perfect for seasonal gatherings.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ¾ cup canned pumpkin puree
• 1½ teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, mix the pumpkin puree, condensed milk, vanilla, and pumpkin pie spice.
2. Whip the heavy cream until stiff peaks form in a separate bowl.
3. Fold the pumpkin mixture into the whipped cream gently.
4. Transfer to a freezer-safe container, smooth the top, and freeze for at least 6 hours.

This pumpkin spice ice cream is rich, spiced, and smooth — like a frozen version of your favorite fall dessert.

It’s perfect served on its own or with a drizzle of caramel sauce or crushed gingersnap cookies.

Mint Chocolate Chip Ice Cream

Mint chocolate chip ice cream is a cool, refreshing treat with bursts of chocolate crunch.

The sweetened condensed milk base creates a creamy consistency, while peppermint extract and chocolate chips add the iconic flavor combo.

This recipe is especially popular during summer months or as a holiday dessert.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon peppermint extract
• A few drops green food coloring (optional)
• ¾ cup mini chocolate chips

Instructions:

1. In a bowl, mix the condensed milk with peppermint extract and green food coloring.
2. Whip the heavy cream in a separate bowl until stiff peaks form.
3. Fold the peppermint mixture into the whipped cream, then stir in the mini chocolate chips.
4. Pour into a container, sprinkle more chips on top, and freeze for at least 6 hours.

This mint chocolate chip ice cream is cool, creamy, and full of minty freshness with a chocolate crunch.

It’s a classic that never goes out of style and a great make-ahead option for any festive occasion.

Biscoff Ice Cream

Biscoff ice cream is a rich and creamy dessert with the irresistible flavor of spiced cookies in every bite.

Using condensed milk as the base ensures a velvety texture, while crushed Biscoff cookies and cookie butter give it that signature caramel-cinnamon warmth.

It’s a decadent and delightful no-churn treat.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ½ cup Biscoff cookie butter
• 1 teaspoon vanilla extract
• ¾ cup crushed Biscoff cookies

Instructions:

1. In a bowl, combine the condensed milk, cookie butter, and vanilla extract until smooth.
2. Whip the heavy cream in a separate bowl until stiff peaks form.
3. Gently fold the cookie butter mixture into the whipped cream.
4. Fold in crushed Biscoff cookies, reserving some for topping.
5. Transfer to a container, top with remaining crumbs, and freeze for at least 6 hours.

This Biscoff ice cream is rich and spiced with just the right amount of crunch.

It’s perfect for cookie lovers and makes an excellent companion to coffee or warm desserts like brownies or cakes.

Mocha Ice Cream

Mocha ice cream brings together two favorite flavors — chocolate and coffee — in one creamy, energizing dessert.

The condensed milk keeps it rich and smooth, while espresso powder and cocoa deliver a deep and bold taste.

It’s a treat that’s as indulgent as it is awakening.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 2 tablespoons unsweetened cocoa powder
• 1½ tablespoons instant espresso powder
• 1 teaspoon vanilla extract

Instructions:

1. Dissolve the espresso powder in 1 tablespoon of hot water.
2. Whisk the dissolved espresso, cocoa powder, vanilla, and condensed milk together.
3. In another bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the espresso-cocoa mixture into the whipped cream.
5. Pour into a freezer-safe container, smooth the top, and freeze for at least 6 hours.

This mocha ice cream is intensely flavorful, smooth, and slightly bitter in the best way.

It’s a great grown-up dessert that pairs beautifully with biscotti or a shot of espresso.

Key Lime Pie Ice Cream

Key lime pie ice cream transforms the beloved pie into a cool, tangy, and creamy frozen dessert.

Sweetened condensed milk gives it richness, while key lime juice provides that unmistakable citrus punch.

Swirls of graham cracker crumbs make each spoonful taste like a bite of pie.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ½ cup key lime juice (fresh or bottled)
• 1 teaspoon lime zest
• ½ cup crushed graham crackers

Instructions:

1. Whisk together the condensed milk, lime juice, and zest until fully combined.
2. Whip the heavy cream until stiff peaks form.
3. Fold the lime mixture into the whipped cream.
4. Gently fold in most of the graham cracker crumbs, saving some for topping.
5. Pour into a container, sprinkle remaining crumbs on top, and freeze for at least 6 hours.

This key lime pie ice cream is tangy, creamy, and textured with crunchy graham cracker bits.

It’s a cool twist on a classic dessert that’s perfect for summer or whenever you’re craving citrusy comfort.

Conclusion

Why settle for store-bought when you can create creamy, flavorful masterpieces right in your own kitchen? These 24+ condensed milk ice cream recipes give you the freedom to experiment with textures, toppings, and international flavors. From spiced Biscoff to tropical mango to nostalgic cookies-and-cream, the possibilities are endless. With each batch, you’ll discover how simple and satisfying homemade ice cream can be. Explore, enjoy, and don’t be afraid to put your own twist on these frozen favorites.