This easy recipe for Creamy Vanilla Ice Milk only contains 4 ingredients and is simple to whip up using an ice cream maker.
What is ice milk?
Ice milk is a low-fat frozen dessert, where the fat content is less than 10%, whereas ice cream can be anywhere from 20-50%.
It is also known as "low-fat ice cream" in some areas.
Is it the same as iced milk?
No, "iced milk" is milk that is poured into a glass with ice cubes.
Why you'll love this recipe
This frozen dessert only requires 4 ingredients, and is simple to make if you use an ice cream maker or ice cream machine.
Churning lots of air into the ice milk base increases the volume (also known as "overrun"), lightens the mixture up and gives it a feathery, ethereal texture.
Using condensed milk yields a smooth and creamy texture that melts right on your tongue.
There's no cream or eggs in this dessert.
The flavor is not too sweet and tastes very similar to Dairy Queen's version of ice milk, according to my kids.
It's an almost guilt-free treat, with a lower fat content and fewer calories than vanilla ice cream!
Ingredients you'll need
- whole milk: at least 3.25% milkfat (MF) for the best creamy texture, cold
- condensed milk: usually comes in a can and is a thick milk that is already sweetened
- granulated sugar: adds sweetness
- vanilla extract: use a pure alcohol-based vanilla extract for the creamiest texture
How to make it
Chill the ice cream maker bowl in the freezer for at least 12 hours or longer.
In a bowl, combine milk, condensed milk, sugar and vanilla.
Give everything a stir until the sugar is dissolved and chill the mixture in the fridge until ready to churn.
Churn the ice milk mixture according to your ice cream maker manufacturer's instructions (mine was set on Sorbet/Sherbet mode for about 40 minutes), until increased in volume.
Enjoy the ice milk immediately as a soft serve, or freeze the ice milk in an airtight container for up to 1 month.
For best results, keep the milk mixture chilled until ready to churn.
Ice milk takes a little longer than ice cream to aerate and the volume will only increase slightly.
To make a vegan/dairy-free version, try replacing the milk with coconut milk and the condensed milk with a sweetened condensed coconut milk.
You can use a fat-free milk such as skim milk, oat milk or almond milk, however it may not be as creamy as there is a higher water content which can form ice crystals when frozen.
This Vanilla Ice Milk recipe is a great way to use up any milk that is nearing its best before date.
Recipes using milk
Korean Strawberry Milk (Easy No Cook)
Matcha Shokupan (Japanese Milk Bread)
Matcha Milk Jam/Green Tea Milk Spread
Other dessert recipes you may like
Be sure to check out these dessert recipes:
Homemade Ice Cream Waffle Cones (Vanilla and Chocolate)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Creamy Vanilla Ice Milk (Only 4 Ingredients)
- ice cream/sherbet maker
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 500 ml whole milk
- 60 ml condensed milk
- 30 g granulated sugar
- 2 teaspoon vanilla extract
- Chill the ice cream maker bowl in the freezer for at least 12 hours or longer.
- In a bowl, combine milk, condensed milk, sugar and vanilla.
- Give everything a stir until the sugar is dissolved and chill the mixture in the fridge until ready to churn.
- Churn the ice milk mixture according to your ice cream maker manufacturer's instructions (mine was set on Sorbet/Sherbet mode for about 40 minutes), until increased in volume.
- Enjoy the ice milk immediately as a soft serve, or freeze the ice milk in an airtight container for up to 1 month.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
Interesting! I'm not familiar with ice milk, but I do love all forms of ice cream. I'll have to give this a try. I love that it's lower in calories, so I don't have to do an extra workout to pay for that bowl of ice cream! Also, I laughed at your clarification of iced milk vs. ice milk. 🙂
Great recipe for my small one pint ice cream maker (I halved the recipe amounts). Was looking for a low fat alternative to regular ice cream that didn't contain eggs or require cooking on the stove. This recipe is perfect, easy to make on a whim, and has a satisfying flavor and texture. Thank you! To make it just a little bit creamier, I swapped out a small amount of the milk for half and half. I've also used this as my base for a cookies and cream version, and mint chocolate chip. It freezes well in small storage containers so I can have ice cream anytime.
Thanks for taking the time to make the recipe and leave your feedback, Allison! 🙂