This milk ice cream is a refreshing, delicious treat for the summer months. It contains no cream or egg yolks, which makes it lighter and easier to make. The result is a smooth, creamy ice cream that’s perfect on a hot day.
Recipe · Ice cream
Light milk ice cream (no cream, no eggs)
- 5 ingredients
- 7 steps
Ingredients
To make this milk ice cream you’ll need
- 2 cups whole milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup powdered milk
- 1/2 cup cold water
Step-by-step preparation
In a large bowl, mix the whole milk, sugar and vanilla extract. Stir well until the sugar has completely dissolved.
In another bowl, mix the powdered milk with the cold water until smooth. Add it to the milk and sugar mixture and stir well.
Pour the mixture into a freezer-safe container and freeze for 2–3 hours, until it has firmed up slightly but can still be stirred with a spoon.
Take the container out of the freezer and stir the mixture with a spoon to break up the ice crystals and keep the texture smooth and creamy.
Return the container to the freezer for another 2–3 hours, stirring every half hour to keep the texture smooth.
Once the ice cream is completely frozen, serve it in bowls or cones, topped with fresh fruit or chocolate syrup if you like.
This milk ice cream is a refreshing, delicious treat for hot summer days. It’s lighter and easier to make than traditional ice cream, but still creamy and full of flavor, and an ideal choice if you want a lower-fat ice cream.