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Whipped Milk Ice Cream { no-machine }

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Whipped Milk Ice Cream – no machine needed to whip up this two ingredients treat! 

May+425a22a Whipped Milk Ice Cream { no machine }

     Did you know you can whip evaporated milk to a stage of delicious fluff?

    Did you know that you can make delicious ice cream if you… freeze it?

May+428a22 Whipped Milk Ice Cream { no machine }

     When I found this recipe, I flipped. Then I composed myself. But then I flipped again!

     Look at the ingredients list.

     Yep, two. Sugar and milk. Evaporated milk. With vitamin D added.

Whipped Milk Ice Cream Recipe Whipped Milk Ice Cream { no machine }

    If you haven’t tried making your own ice cream yet, I am sure you at least thought about it.

    I can see ice cream popping up all over the web. All of them delicious. Most of them using heavy whipping cream and sweetened condensed milk. Some even eggs. Most of them want you to use an ice cream maker.

I am hiring my KitchenAid mixer to do the whipping and my freezer to do the freezing.  ( But if you are lucky own an ice cream maker, just skip the freezer part and churn your ice cream in the machine. )

    There are so many advantages to this recipe. It’s fast ( 5 minutes of whipping it together ), easy ( only two ingredients ) and so versatile ( add vanilla extract and you have vanilla ice cream ). And did I say, cost effective? I payed 80 cents for the can of evaporated milk. And one can of milk will make you so much ice cream, you will want to swim in it! I told ya, it will be life-changing. 🙂

    I might be wrong here, but I tried to count calories on this and it came out to 47 calories per serving. Would it be possible???

May+494a Whipped Milk Ice Cream { no machine }

When your ice cream looks like this, it’s ready to be stored in the container.

My Hubby said: “Just like Dairy Queen!”. Soft-serve, fluffy, delicious ice cream. They are not as dense and rich as ice cream made with eggs and heavy whipping cream, but they melt in your mouth and leave you truly satisfied.

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5 from 2 votes
Whipped Milk Ice Cream Recipe from CrunchyCreamySweet.com 150x150 Whipped Milk Ice Cream { no machine }
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Whipped Milk Ice Cream recipe
Prep Time
1 hr
Total Time
1 hr
 
Whip evaporated milk to make super creamy and healthy ice cream! No eggs or heavy cream needed.
Course: Dessert
Cuisine: American
Keyword: ice cream
Servings: 8 people
Calories: 130 kcal
Author: Anna
Ingredients
  • 12 oz can evaporated milk with Vitamin D added
  • 1 1/4 c powdered sugar
Instructions
  1. Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly chilled.
  2. Pour into a large mixing bowl.
  3. Whip until fluffy, about 40 seconds.
  4. Add the powdered sugar, slowly pouring into the bowl and whip until combined.
  5. You can add your vanilla extract ( 2 teaspoons will do ) at this point and whip until combined.
  6. Place the bowl in the freezer for an hour.
  7. Pull out from the freezer, whip for 1 minute and back to the freezer.
  8. Repeat about 4 times.
  9. Place in a container with a lid. Store in the freezer.
  10. Enjoy!
Nutrition Facts
Whipped Milk Ice Cream recipe
Amount Per Serving
Calories 130 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 12mg 4%
Sodium 45mg 2%
Potassium 128mg 4%
Total Carbohydrates 22g 7%
Sugars 22g
Protein 2g 4%
Vitamin A 2%
Vitamin C 1%
Calcium 11.1%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.

I am going to share how to make chocolate ice cream using the same method, so stay tuned! I also have my notebook filled with ideas for this ice cream, so they re going to hang around here, on CCS. 🙂

Just remember, if you want to make these, start a day ahead and make sure your milk is thoroughly chilled.

May+419a22 Whipped Milk Ice Cream { no machine }

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

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Reader Interactions

Comments

  1. Charlynn Schmiedt says

    September 21, 2014 at 4:15 pm

    I just used this recipe to make pumpkin ice cream. I added 1 cup of pumpkin puree (homemade! 😀 ), 1 tsp. cinnamon and a few dashes of pumpkin spice to the ingredients. It’s freezing now, so I hope it turns out. Thanks for this simple (and cheap) homemade ice cream recipe! 🙂

    Reply

  4. Park Chan Chan says

    July 9, 2014 at 8:50 am

    By repeating it 4 times, do you mean I need to put it in the freezer for 1 hour, and I minute of whipping 4 times? Then, altogether its 4 hours and 4 minutes of whipping?

    Reply

  5. Sk says

    March 19, 2014 at 4:37 pm

    This is so awesome! Can u reduce the amount of sugar? Will it effect the ice cream? Like texture wise? I was think a 1/2 cup to 3/4. Thanks! 🙂

    Reply

        • CrunchyCreamySw says

          March 19, 2014 at 10:05 pm

          I do think that blender will work – the idea is to whip the milk. Let me know if you try it that way!

          Reply

          • Sk says

            March 20, 2014 at 2:52 am

            Will hand beaters work? Or a hand blender? I tried this with milk b4 using hand beaters lol what can I do to make with out a stand mixer? Thanks

            Reply

  7. Sk says

    March 19, 2014 at 3:09 pm

    This looks awesome! Can I reduced the amount of sugar? will it effect the ice cream in any way? Like the texture?

    Reply

  8. Kat says

    February 24, 2014 at 9:20 pm

    This is so awesome considering that I’m a teen and I freaking love ice cream. I’m so glad I found this simple recipe. Can’t wait to tell my friends. Thanks. ilysm!!!! 🙂

    Reply

  9. Helen @ ruralhome says

    February 11, 2014 at 2:44 pm

    Just made this- can’t wait to see how this comes out once frozen- my previous attempts at ice cream without an ice cream maker have been ‘crystallized’ so I’m really hoping this will be as yummy as it looks! 🙂 I used around 2/3rds of a cup of icing sugar (I’m from the UK so I think that is the alternative to powdered sugar)

    Reply

  10. M says

    January 25, 2014 at 11:12 am

    This sounds great! Do you think it would work with sweetened condensed milk instead and then you could skip or lower the sugar?

    Reply

  11. Alishia says

    January 18, 2014 at 7:30 pm

    I just made this with coconut milk, strawberry preserves and belvita golden oat biscuits. SOO GOOD! Thank you for the recipe

    Reply

  12. I love ice cram says

    December 21, 2013 at 6:37 pm

    Hi Just wanted to check how long it lasts in the freezer, making it for Xmas day and going to put crushed candy canes it it, but wanted to make sure if ok to freeze for 4 days before eating ?
    Thanks

    Reply

    • CrunchyCreamySw says

      December 21, 2013 at 10:46 pm

      It never lasted this long in our house so it’s hard for me to say if it will be still good. Try three days and check on the ice cream every day. Give them a stir if needed. Hope this helps! Love the sound of candy cane ice cream!

      Reply

  14. Monica says

    October 25, 2013 at 9:33 am

    I made it using 2% Evaporated milk, 1/4 c. powdered sugar, vanilla, and 3 packets of splenda to cut down on the sugar! A great diabetic treat!

    Reply

  15. joyfulmama says

    October 15, 2013 at 2:05 pm

    Thank you for this delicious recipe! I’ve made this 3 times in the past 4 days 🙂 I made the vanilla, and then I made the vanilla and added crushed oreos and I also made the chocolate (I added my cocoa with a little of the milk, so it was still creamy). All delicious! Now I’m going to see if I can make mint chocolate chip from this vanilla base! Only I’ll start doubling the recipe, my family of 6 goes through it too fast!

    Reply

  17. Emily says

    September 21, 2013 at 9:21 pm

    Still in the freezer but already it looks (and tastes) fantastic. For my flavouring, I added a bit of matcha green tea powder, and it is phenomenal. Super easy, but very creamy and light. Definitely saving this recipe.

    Reply

  20. Kelsey says

    July 26, 2013 at 11:22 pm

    If you find a recipe for subbing the e milk to the dry milk equivalent, it seems to work fine so far! 🙂 Used it to make my brother Sea Salt Ice Cream from KH2

    Reply

  22. Marion Francis Vannucci says

    July 5, 2013 at 7:33 pm

    My Mother used to make this for our family way back in the 19sixties. We had four girls and Mum and Dad and we used to have it for special (or not so special) occasions at Sunday Lunch. I still can taste it now…it was so delicious. Growing up and living in Australia back then was, and still is, the best life a child could have. I salivate over the recipes my Mother, Grandma and Nanna used to make. Caramel Tarts, with proper pastry, Pineapple Flummery tart, and Heavenly Hash Pie were my favourites.

    Reply

  23. giulianicraig says

    June 15, 2013 at 6:25 pm

    Is it just a 1/4 cup of powdered sugar or 1 and a 1/4 cup? just thought i’d check before i make it….thanks! Sounds amazing though!! 🙂

    Reply

  24. CrunchyCreamySw says

    May 30, 2013 at 11:22 am

    Not sure I know what you mean… The addition of water will make the ice cream have ice crystals and it would be harder after freezing. I would just add the cake mix itself. Let me know what you end up doing! Thanks, Megan!

    Reply

    • Megan Osborn says

      May 30, 2013 at 1:32 pm

      I just didn’t know if I would need to add liquid to maintain the right consistency. I can’t wait to try it, thanks!

      Reply

  26. Rhodes says

    May 15, 2013 at 11:17 pm

    Puerto Ricans have been doing this for years! With fresh coconut..YUM!!!! U u can freeze it in individul cups…or my mom would put it in ice trays.

    Reply

  27. Liz says

    May 9, 2013 at 3:22 pm

    Trying this recipe right now, using 2% Lowfat Carnation brand, it’s taking some time to whip up. Going to add vanilla extract and some vanilla beans.

    Reply

  29. Ala says

    September 21, 2012 at 2:07 am

    I just came across your post today, and I am absolutely loving it! There’s such a dearth of recipes out there for your layman (read: poor, underfunded, and machine-less) kitchen cooks that this one is a real refresher. Thank you for sharing it–I can’t wait for one final excuse to whip this up before the summer “ends”! Looking forward to more fantastic and accessible recipes.

    Reply

  36. Beth Michelle says

    May 31, 2012 at 6:51 am

    I love seeing ice cream recipes that dont require a machine as I dont have one here in Israel. I love that this is so simple to make with only 2 ingredients. How perfect!! Looks wonderful. Thanks so much for sharing. I will for sure be trying this out!

    Reply

  37. _MissAnnie_ says

    May 29, 2012 at 5:26 pm

    Thank you so much! I don't have an ice cream maker yet although I want one!! And I've been looking for a recipe that doesn't require a machine for ages, definitely going to make this 🙂

    Reply

  38. Jane and Lorraine says

    May 28, 2012 at 6:43 pm

    Wow that is a simple recipe, I have been wanting to make ice cream for a while now, but your post has just made me determine to definitely make it this summer! thanks for sharing! 🙂

    Reply

  39. Oishii Treats says

    May 27, 2012 at 11:38 pm

    Holy cow are you kidding me!!!! you can make ice cream with just evaporated milk. you are amazing!!! I just recently bought a tiny ice cream maker, why i couldn't i see this before I purchased last week..sigh* lol. im going to try a ice cream recipe soon, but im going to try this first right now : )

    Reply

  40. Kara says

    May 27, 2012 at 7:41 pm

    My hubby and I made this today using our Cuisinart ice cream maker! It took less than 30 minutes for it to finish! We added about 1/2 cup of 2% milk to cut the sweetness down? It is FABULOUS! Since we don't have any Dairy Queen's here, we think it taste similar to McDonalds soft serve! Thanks so much!

    Reply

  44. Baking Serendipity says

    May 27, 2012 at 4:08 am

    I can't believe how simple this is! I love it! We have an ice cream attachment for the KitchenAid, but it requires a frozen bowl, that I never seem to have room for in the freezer! This is a perfect solution 🙂

    Reply

  47. Soni says

    May 26, 2012 at 10:30 pm

    Lovely recipe and a great idea to use evaporated milk Anna!I'm definitely going to be trying this since I do not have an ice-cream maker and there are so many possibilities!!Have a great Memorial Day Weekend 🙂
    PS-Voted for you 🙂

    Reply

  48. Sadaf Afshan says

    May 26, 2012 at 10:18 pm

    Wow, I always make ice cream with condensed milk and whipped cream or Cool Whip.Infact, I just posted my Blueberry Banana Ice Cream and was scrolling though my Reading List when I saw this. I never knew you could do it with evaporated milk.

    Reply

  50. Curry and Comfort says

    May 26, 2012 at 11:50 am

    What a fantastic and easy recipe!! I own a small Cuisinart ice cream machine… but I have been unsuccessful using it to get it to freeze the ice cream properly. I think it's user error.. 🙂

    PS… I voted for you. 🙂 Have a wonderful Memorial Day Weekend!! ~ Ramona

    Reply

  51. MyFudo™ says

    May 26, 2012 at 5:45 am

    I am not gonna waste any minute! I am definitely trying this out…It is time my machine rests, it'll be busy the whole summer. This is such a great idea! Thanks!

    Reply

    • Kim McChesney says

      August 26, 2012 at 9:11 pm

      This recipe was WAY too sweet for me and even my crazy sweet tooth of a daughter thought it was too sweet. Two of my kids wouldn’t even eat it. I think we just don’t like the powdered sugar sweetness. Next time I’ll try the sweetened condensed instead to see if that has a better flavor for us!

      Reply

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