NZ Woman's Weekly

Condensed Milk Ice Cream

Reader Georgina Murphy wrote to me, making a very specific request.
“My mother, who passed away last year, used to make ice cream and I would love to find a recipe for some,” she said.
I immediately knew where to go, as I had recently picked up a 1950s recipe book, from an op shop, released by Anchor.
It was so popular that it ran to 10 editions. And the acknowledgements thank Aunt Daisy, who compered a hunt on her popular radio show involving “many hundreds of housewives of New Zealand who responded to our recipe quest”.
So you can imagine my utter disappointment when I found not one, but 10 recipes using condensed milk to make ice cream – all of them calling for unsweetened milk, which I couldn’t find in my local supermarket. I think it went out of production years ago.
So it was back to my other old books and I found this very easy recipe, which was lapped up by my granddaughters for dessert.
I have promised to make it next time they come, and they have insisted I give their mother the recipe too.
When I mentioned I was making it, this popular recipe also found some fans on Facebook, with people remembering it from their childhood. One woman recalled other children whose families could afford “store bought”.
To speed up the process, put the tin of condensed milk and cream in the fridge before starting this recipe.
  • 2/3 cup sweetened
  • condensed milk
  • 1 cup water
  • 1 tsp vanilla essence
  • 1 cup cream
1. Blend the condensed milk, water and vanilla essence and pour into a shallow tray. Chill for five minutes in the freezer (I used a Tupperware slice holder which is 30cm long and 5cm deep, and has the advantage of having a lid to put on later).
2. Whip the cream until thick, but not stiff. Pour the chilled milk mixture into a bowl and fold the whipped cream into it.
3. Return the mixture to your tray and freeze until the outsides start to ice up. Put it back into the bowl and beat until mushy, but not completely melted.
4. The original recipe then tells you to freeze until firm, but I found that the mixture separated if you do this. Instead, over the hour or so it takes to freeze properly, pull it out, put in the bowl and beat a few times to keep it airy and light before it freezes properly. I used a balloon whisk in order to keep it light and airy.
Suggestions for flavourings, care of the Anchor book:
Coconut: Add ½ cup dessicated coconut.
Raspberry: Add a tin of raspberries (strained) and 2 tbsp lemon juice.
Custard: Add 1/5 tbsp custard powder.
Passionfruit: Add 4 tbsp passionfruit pulp.
Pineapple: Add 227g tin crushed pineapple.
Chocolate: Add 1 tbsp cocoa.

3 Responses to “Condensed Milk Ice Cream”

  1. luccio May 24 2013, 3:00am

    My Mum used to make great ice-cream using condensed milk (Highlander) + unsweetened condensed milk (Ideal) – asking her for the recipe recently, she claims no memory of it….& it used to be a highlight of our childhood! We lived in the country, & this was in the days before freezers. She just had 1x very small icebox, in the fridge. Unsweetened condensed milk is certainly still available, it is sold as Carnation Evaporated Milk. My grandmother used to make Swiss Jelly with it – chill it well, beat it until it is very thick, then beat in a jelly made with only half the water (& cooled), leave to set in fridge. Yum!!

  2. rayjohn May 23 2013, 5:40pm

    Hey, I have my mum’s Truth Cookery Book too, I have sat and poured over all the amazing simple but clever recipes and have plans to try heaps – yeah right ! But the several Sweetened Condensed Milk ones I will definitely try. Love condensed milk and I try to use a whole can when opened, otherwise I just nick teaspoons full at a time from the fridge until all gone. tsk tsk.

  3. kraftikat May 21 2013, 4:10pm

    I have a receipe book that was my Nana’s. It is called Truth Cookery Book 1948 revised edition. In it is a receipe for Vanilla Ice Cream (not with condensed milk) and something called Foundation Ice Cream. But it does have a Vanilla Ice with Condensed Milk receipe as well.

Irene van Dyk

Subscribe to the magazine

Irene van Dyk’s new goal

In this week's issue of New Zealand Woman's Weekly magazine: Former Silver Fern Irene van Dyk's new goal is a game changer.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.