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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! 

whipped milk ice cream A 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?

     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 4 votes
whipped milk ice cream A 150x150 Whipped Milk Ice Cream { no machine }
Print
Whipped Milk Ice Cream
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!
Recipe Notes

The nutritional value is an estimate. It depends on the ingredients you use. Please, use a calorie counter you are familiar with.

Nutrition Facts
Whipped Milk Ice Cream
Amount Per Serving
Calories 130 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 12mg4%
Sodium 45mg2%
Potassium 128mg4%
Carbohydrates 22g7%
Sugar 22g24%
Protein 2g4%
Vitamin A 100IU2%
Vitamin C 0.8mg1%
Calcium 111mg11%
Iron 0.1mg1%
* 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.

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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Vanilla Sugar Cookie Dough Ice Cream

 

Caramel Iced Coffee Ice Cream

 

5 Ice Cream Toppings You Should Make at Home

 

 

Reader Interactions

Comments

  1. Rachel says

    We tried your recipe because I accidentally purchased evaporated milk instead of sweetened condensed milk… and we LOVED it! So easy and turned out delicious 😋 Thank you!!

    Reply

  3. Charlynn Schmiedt says

    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

  6. Park Chan Chan says

    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

  7. Sk says

    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

          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

            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

  9. Sk says

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

    Reply

  10. Kat says

    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

  11. Helen @ ruralhome says

    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

  12. M says

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

    Reply

  13. Alishia says

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

    Reply

  14. I love ice cram says

    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

      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

  16. Monica says

    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

  17. joyfulmama says

    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

  19. Emily says

    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

  22. Kelsey says

    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

  24. Marion Francis Vannucci says

    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

  25. giulianicraig says

    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

  26. CrunchyCreamySw says

    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

      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

  28. Rhodes says

    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

  29. Liz says

    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

  31. Ala says

    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

  32. Asiya says

    Wow!!! 2 ingredients..looks so yummy! I’ve bee experimenting with making a low fat ice cream with milk, gelatin, egg yolks and condensed milk.

    How is the texture of this? Does it become icicly after it freezes?

    Reply

      • Asiya says

        Thank you for your quick reply! I am definitely going to give it a try…I have a can of evaporated milk so I’m going to stick it in the fridge.

        Reply

        • Asiya says

          I made a fresh mango version of this with a couple of minor changes….we loved it! I have another mango ice cream recipe but I will be using this one from now on. Thank you!

          Reply

  33. ellenbcookery says

    This ice cream looks fabulous! I love that there’s no need for an ice cream maker. Thanks for sharing and for having a printer friendly button on your site.

    Reply

  35. Minnie says

    This is BRILLIANT!!!!! Hooked for life, stealing it for dinner tomorrow and impressing my entire brood. Love the recipe. Fantastic!!!!!

    Reply

  38. Beth Michelle says

    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

  39. _MissAnnie_ says

    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

  40. Jane and Lorraine says

    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

  41. Oishii Treats says

    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

  42. Kara says

    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

    • Crunchy Creamy Sweet says

      Yay! I am thrilled that you guys made it and LOVED it! I can't wait to try it with the addition of milk. Thank you so much for letting me know, Kara!

      Reply

    • Crunchy Creamy Sweet says

      Yay! That's wonderful! Thank you so much for stopping by to let me know! It means a lot!

      Reply

  43. Claris Leigh says

    i definitely need to try this! i'm going to pin this recipe so i remember to come back to it asap!

    Reply

  45. Vanessa says

    I learned something new today! I've always thought that you needed an ice cream maker. This looks absolutely delicious and creamy..: )

    Reply

  46. Jenny Holiday says

    Wowzerrrrs!! This looks great! Totally trying it tomorrow night!! 🙂 Thanks for sharing!
    xo Jenny

    Reply

  47. Baking Serendipity says

    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

  48. TastefullyJulie says

    Ummm, I LOVE Dairy queen ice cream so if your husband is right this may be my new favorite recipe. Pinned for later 😉

    Reply

  49. Soni says

    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

    • Crunchy Creamy Sweet says

      I didn't use the fat free one, but I am tempted to try. My milk had 2 grams of fat. I hope this helps. Thank you, Angie!

      Reply

  51. Curry and Comfort says

    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

  52. MyFudo says

    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

  56. Dorothy says

    I love this idea! I've been using scm and cool whip but I want a recipe that's not as sweet for my husband. This is perfect!

    Reply

    • Crunchy Creamy Sweet says

      My Hubby doesn't like too sweet ice cream either and he loved these! I hope yours will too. Thank you, Dorothy!

      Reply

    • Kim McChesney says

      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

  57. Pam says

    What a unique way of making ice cream! It looks and sounds really delicious and it is a must try! Way to go, Anna!

    Reply

  59. atthepatisserie says

    FOUR SCOOPS! That one is my bowl! 🙂 I wonder what would happen with sweetened condensed milk?

    Reply

  61. Renee says

    What a clever idea! I love evaporated milk, so I wonder how it tastes as an ice cream. I cannot wait to give this a try!

    Reply

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