Gluten Free Ice Cream with Sweetened Condensed Milk
A rich, velvety gluten-free ice cream made with sweetened condensed milk and cold whipping cream. Avoids traditional custard bases and uses dairy to create a smooth, alcohol-free treat perfect for freezer-only preparation. Optional mix-ins like gluten-free cookies or chips add texture.
Ingredients
- 14 oz sweetened condensed milk
- 2 tsp pure vanilla extract
- ¼ tsp salt
- 2 cups heavy whipping cream
- GF cookie crumbles or mini chips (optional)
Instructions
- Gather ingredients, keeping heavy cream chilled.
- Combine sweetened condensed milk, vanilla extract, and salt in a large bowl; whisk until blended.
- In a chilled bowl, beat heavy cream until stiff peaks form.
- Fold ⅔ of the whipped cream into the milk mixture until smooth, then gently fold in remaining ⅓.
- Transfer mixture to a parchment-lined loaf pan; smooth surface evenly.
- If adding optional mix-ins, incorporate them now.
- Freeze until set (6+ hours). Transfer to air-tight container for storage.
- Allow to firm for an additional hour before serving.
Notes
For best results, use canned sweetened condensed milk to ensure proper stability
Chill cream overnight if possible for stiffer peaks
Add mix-ins after step 3
Use dairy-free alternatives for vegan version
Thaw 10-15 minutes before scooping for optimal texture
Chill cream overnight if possible for stiffer peaks
Add mix-ins after step 3
Use dairy-free alternatives for vegan version
Thaw 10-15 minutes before scooping for optimal texture