Perfectly creamy, light, airy and infused with vanilla, this may just be the best homemade ice cream I’ve ever had. But just as good as its flavor and texture is that it doesn’t need an ice cream maker, just a mixer. i would have made this for any and all of those reasons, but this ice cream like many of the recipes we’ve published here, comes with its own story. So let me take a moment to share it with you…
I was sitting at my desk one day last week doing something of great importance (Yes, Candy Crush is important!) when my wife shouted “Jerry! Come here!” from her office. So of course I bolted in, thinking that something was wrong, that one of the dogs had done something unseemly or worse, that I’d gone and done something stupid.
Nope. None of the above.
I burst through the doorway in her office to see what was wrong, where she greeted me with a beaming smile. My wife excitedly pointed to her computer screen, exclaiming breathlessly that we just had to make this whipped milk ice cream her friend had discovered at Crunchy Creamy Sweet, then went on to explain just why we needed to make it.
Like I needed an explanation. It’s ice cream. Come on.
“It only has two ingredients, see!” She said, chock full of wonder and amazement.
So I looked. And I looked again. The recipe actually has three ingredients, uses no custard, and anyone with an electric mixer can make it. All of these are things that make me happy. I dislike custard bases, I’m not a fan of complicated ingredient lists and I like sharing things with you that anyone can make and make well. This was a winner.
“Yep. I’m on it.” I replied, and set about preparations.
First, grab yourself a can of evaporated milk and toss it in your fridge. It’s got to chill completely. At least three hours, but I’d say overnight is good. Once that’s cooled down, you’re ready to get started, so here we go. (This is pretty simple stuff, trust me.)
First off. Find your can opener and get the lid off that can. then pour it into a large mixing bowl. I used our stand mixer, but a handheld mixer will work, too.
Next, crank the mixer up all the way and let it rip along for about 45 seconds.
The milk should just about triple in size and look wonderfully frothy, almost as thick as whipped cream.
Mix in powdered sugar and vanilla, whip until mixed and then toss the bowl in the freezer for an hour. Pull it back out and whip it again, for a minute this time. (See, the mixing bowl is all frosted up.)
Repeat this step 4 or 5 times over the course of the day. Freeze, whip for a minute, freeze again. Once it hits the consistency you want, transfer it to an air tight container and store frozen (Or just eat it.)
See. I told you it was simple. but it’s also delicious, elegant and best of all, you can make this tomorrow, or next week. Over the summer or for the Holidays. It doesn’t matter when you make it. I’m sure that once you’ve tasted it, you’ll be making it all the time.
Here. Have another look at the finished vanilla ice cream. Yep, just 3 ingredients and a freezer.
Gorgeous, isn’t it?
3 Ingredient Whipped Milk Vanilla Ice Cream (No Machine Required)
Luscious, creamy, light vanilla ice cream from just three simple ingredients, no ice cream machine required
Ingredients
- 1 (13 ounce) can evaporated milk
- 1 1/4 cups powdered sugar (confectioner's sugar)
- 2 teaspoons vanilla extract
Instructions
- Chill the evaporated milk in the fridge until thoroughly cold. (At least overnight, but a few days at the back of the fridge is better.)
- Pour the milk into the bowl of a mixer or a large mixing bowl. Whip on high speed until fluffy (About 50 seconds in my stand mixer, but it might be longer if using a hand mixer.)
- Add the powdered sugar in thirds, whipping to combine each addition. Add the vanilla and whip until soft peaks form. (About 20 seconds.) Place bowl in the freezer for one hour.
- Remove from the freezer and whip for one minute. Return to the freezer for another hour. Repeat 4 times.
- Remove ice cream from mixing bowl and place in a chilled air tight container with a lid. Store in the freezer for up to a week. (As if it would live that long.)
- Share and Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 100Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 6mgCarbohydrates: 24gFiber: 0gSugar: 23gProtein: 0g
What I would have done differently had I thought of it at the time:
Nada. Nothing. Zip.
As vanilla ice cream goes, this is amazing. I am looking forward to experimenting with flavors, though.
What are your thoughts? Have you made a version of this ice cream before? Will you now that I’ve told you how awesome it is? Do you have a flavor you’d like us to try? Leave a comment and let us know!
More like 3 Ingredient whipped milk vanilla ice cream from around the web:
- No Churn 2 Ingredient Ice Cream, From The Kitchn
- 3 Ingredient Ice Cream, from Eclectic Recipes
- No Custard Peanut Butter Ice Cream
PERFECT!! Pinning this!
It’s good stuff. You’re going to love it!
Wonder if this will
Work in ice cream freezer that goes on mixer?
How long does this last in the freezer for? :D
Keep reading original context…says can be kept in freezer for one week
I made this today. Very yummy but melts ridiculously quickly. Melts as you eat it so the bowl soon becomes liquid. Have I done something wrong?
Samara,
Ours melted very quickly, too. I think the speed at which it melts has a lot to do with how firmly you whip it the first time around. I’d say go for very stiff peaks if possible. but basically this is just frozen whipped cream, so it’s never going to hold up like regular ice cream. chill the bowls first for a little extra noshing time
My mother used to make this in 1958? the recipe came with her Fridgedaire ?UK everybody loved it, glad I found this site because I could not remember if it had any other ingredients
Carol,
I’m glad you found it and even happier that the recipe brought back fond memories.One of our biggest joys is helping people to have a great time in the kitchen.
I added crushed Kit Kats and M&M’s to another batch.
Another batch has some Cocoa Powder mixed in with the sugar.
My Mum used to make this with just the evaporated milk and puréed strawberries, you don’t even need to add sugar as the berries are sweet enough. I’ll admit that half the time it never made it to ice cream, we just ate the cold, fluffy, strawberry mousse.
Has anyone tried adding a can of sweetened condensed de ses milk into the mix?
I haven’t tried it, but I’d love to hear the results if you give it a try!
I make an ice cream using just two cans of evaporated milk, one can of sweetened condensed milk and 1-3 t. vanilla extract. The directions are the same but I beat until stiff peaks form for both the evaporated milk and after adding the sweetened condensed milk.
I have been making this ice cream for a couple years and it is my go to recipe…simple, inexpensive and delicious.
I made a batch this afternoon and I added about 1/2 t fresh grated cinnamon. My husband loved it and kept commenting on how good it was.
I would like to try fresh grated meyer lemons or limes next time. I make a killer sherbet also.
I’m hoping to have time to make a few variations of this over the summer this year. It’s a great recipe and a sure crowd pleaser.
Hey Jerry and others, I’m trying to cut way down on sugar. Now before anyone grouches about using Splenda or Stevia or something, I agree sugar as a natural product IS better but I am dieting sugar, meaning Splenda is temporary until I lose some weight and reduce the sugar issues. Now..
Can I substitute fake sweeteners and have this still come out creamy and yummy?
What about Strawberry and Razzberry flavor! Yum! ??
Both would be awesome, I’m sure!
Thx! For replying! I’m about to make a razzberry Refresher if you want me to email ya the details!
Cadence,
We’d love to hear about it! My email is available on the contact page.
Did you get the email?!? If u did, I hope you like it!
No, I don’t see an email from you in my inbox
Well I sent it
Hi Uncle Jerry. Just had to send you a Great Big Thank You from Canada! This recipe is absolutely wonderful!
Karen,
Thanks so much! I’m glad you liked it.
Thanks for the recipe I am going to try it. I love ice cream and I remember grandma made ice cream out of pet milk so I asked for a recipe and yours came up. I will let you know if we like it.
I have made this icecream for over 40+ years. Here’s my recipe:
1 can of chilled Evaporated Milk
Pack of Lemon Jello
1 can of crushed pineapple (drained & chilled)
Make Jello up using recipe on back of pack, BUT use only 1 cup of boiling water. Set aside to chill, but don’t let set.
Whip evaporated milk in a metal mixing dish until light and fluffy,
Add in chilled jello (not set) and the crushed drained pineapple.
Whip all 3 ingredients together until mixed well and still light and fluffy.
Spoon into a used store bought icecream container and freeze for at least 4 hours before eating.
Serve ice cold.
Enjoy!
Other alternatives
1 pk of Raspberry Jello
1 punnet of Fresh Raspberries
Same method as above. – Note* you can mascerate the raspberries with caster sugar first before adding.
*Mascerate – In the case of fresh fruit, particularly soft fruit such as strawberries and raspberries, they are often just sprinkled with sugar then left to sit and release their own juices.
Enjoy the alteratives.
Hi, in the process of making it, seems too frozen to get the electric beater to whip it after freezing….
Just mixing with a spoon is adequate? Or freezer temperature too cold? Or take it out to whip earlier than one hour?
Shelley,
Are you using a hand mixer? If so, it probably won’t have the power required to churn the batter. A spoon might work, but I honestly haven’t tried it
I have made this reciepe a lot in the past cpl of months found it on Pinterest & I use a hand mixer which mixes the icecream no problem I also put 300mls of milk in it & don’t eat it until the next day and this helps with keeping it a little harder & 1 sheet of gelatine with less water I get 2 tubs of ice cream out of this lovely jubley
Hi, can one use whipping cream instead of evaporated milk?
Maybe? I haven’t tried it
Azwi,
I honestly don’t know. I haven’t tried it
Yes, substitute cup for cup cream/evap milk. More fat and calorie dense. Consistency will be different due to fat content.
Can I use tangerines in this recipe?
Hi Jerry
My mum used to mske us ice cream with evapirated milk…I couldnt remember how she made it but trued a condensed milk icecream which is nice but have to admit its a lil to sweet…have tried your ice cream recipe and just tasting it bought back memories of mums ice cream…thank you so much for sharing this…Dorta
Dorta,
So glad I could help you relive fond memories of your family. That’s what cooking is all about, isn’t it?
Have you tried this in an electric ice cream maker?
My go to ice cream recipe! Thanks so much! From Ontario, Canada
i tried this but i got more of a soft serve texture rather than ice cream, still pretty good tho. any ideas what i did wrong?