How to make homemade vanilla ice cream with just three ingredients. No ice cream maker necessary, this no-churn vanilla ice cream recipe is easy to prepare and is quite the crowd-pleaser!

Homemade vanilla ice cream in a bowl with fresh berries and chocolate sauce, ready to eat

I first posted this easy recipe for no-churn vanilla ice cream back in 2016. Because I typically share dairy-free, refined sugar-free dessert recipes, I experienced a great deal of cognitive dissonance over whether or not I should share it. 

My internal debate stemmed from wanting to provide healthier options, but on the flipside, I knew the recipe was just so delicious, affordable, and easy that it would be useful in so many households.

In the end, the recipe won. It’s simply too good not to share!

It may be plain vanilla, but you guys: it’s filthy.

This basic vanilla ice cream recipe has been one of my top dessert recipes ever since it made its debut! In fact, it has been a household favorite dessert among so many of my followers.

This basic recipe involves zero fancy equipment, a few minutes of prep, and only three ingredients, which you can find at any grocery store and a blender

Since sharing this recipe for vanilla ice cream, I have also posted my 3-Ingredient No-Churn Strawberry Ice Cream and my 4-Ingredient No-Churn Chocolate Ice Cream recipes, both of which use the same methodology as this one.

If you are dairy-free and prefer using natural ingredients, make my Dairy-Free Vanilla Ice Cream or my Dairy-Free Chocolate Ice Cream

Two bowls of vanilla ice cream with a bowl of fresh berries to the side and a container of chocolate sauce, ready to eat.

Recipe Highlights:

This easy no churn ice cream recipe requires only THREE ingredients: sweetened condensed milk, heavy whipping cream, and vanilla extract (or vanilla bean).

It is egg-free, meaning you don’t need to temper eggs or egg yolks to prepare the ice cream base. In this sense, there is no cooked custard base which also means the ice cream base does not need to chill in the refrigerator. 

Because this is a no churn recipe, no ice cream machine is needed. However, if you own an ice cream machine, feel free to put it to use here! Doing so will result in the dreamiest creamy ice cream.

The whole recipe is prepared using a blender, so it literally takes seconds to make. The hardest part is waiting for the ice cream mixture to freeze. If you don’t own a blender, you can always use a large bowl and a hand mixer to blend the ingredients together. In this sense, no special equipment is required!

The end result of making your own homemade ice cream is you end up with the fluffiest, most succulent creamy vanilla ice cream. You can use this as your base recipe for all sorts of ice cream flavors. Simply add your favorite add-ins and get creative!

Two bowls of vanilla ice cream with fresh berries and chocolate sauce, ready to serve.

Let’s discuss the simple ingredients needed to make this delicious homemade ice cream.

Ingredients for Easy Homemade Ice Cream:

Sweetened Condensed Milk: The ticket to making the best homemade ice cream is sweetened condensed milk.

The thick consistency of condensed milk, combined with the fact that it is already sweetened makes a huge difference in resulting in the creamiest ice cream.

This ingredient is also responsible for the majority of the rich flavor.

The brand of sweetened condensed milk you use does make a difference. I recommend sticking with Eagle Brand or a reliable brand you trust.

Heavy Whipping Cream: Because sweetened condensed milk is very thick and very sweet, we need to thin it out slightly by adding some heavy cream.

It is the combination of condensed milk and heavy cream that eliminate the need for egg yolks or churning.

Pure Vanilla Extract: The all star ingredient that is responsible for all the vanilla flavor!

Be sure to choose a quality vanilla extract such as Nielsen-Massey or Simply Organic. You can also use vanilla bean paste or real vanilla bean

Sometimes with traditional ice cream recipes, you get those random little hunks of ice or icy texture…That doesn’t happen with this recipe. It’s basically the best old fashioned vanilla ice cream you can enjoy!

With that said, there isn’t much room for improvisation when it comes to the ingredients you use. If you substitute half & half or go dairy-free, you’ll end up with a different (less creamy or soft) result. If you’re okay with that, cool!

Homemade vanilla ice cream in a container with fresh berries and chocolate sauce to the side. Ready to serve and eat!

How to Make No-Churn Vanilla Ice Cream:

Add the three ingredients (plus a dash of sea salt) to a blender or food processor and blend on a low speed just until the ingredients are combined. Avoid blending the mixture for too long in order to avoid the formation of ice crystals. 

Blender full of vanilla ice cream mixture.

Over-blending the mixture on high speed could result in a whipped cream-like consistency. This can cause small ice crystals or even large ice crystals to form in the ice cream while it freezes, giving it an icy texture.

Once you have your ice cream base, you can freeze it immediately in a freezer-safe container. Many people transfer the ice cream base to a loaf pan and cover it with plastic wrap to freeze.

If you do own an ice cream maker, chill the ice cream mixture in the refrigerator for a couple of hours or until the mixture is completely chilled before pouring it into your ice cream maker.

Pouring vanilla ice cream base into an ice cream maker.

Turn your ice cream maker on and allow the ice cream to churn until it reaches a thick, soft serve consistency.

Cuisinart ice cream maker with vanilla ice cream churning inside.

Once the ice cream has finished churning, you can serve it immediately for soft serve consistency, or transfer it to a freezer-safe container and freeze for 2 hours.

Vanilla ice cream in an ice cream maker that has just finished churning. Ready to eat for a soft serve consistency or freeze.

After the ice cream has sat in the freezer, it will have the same consistency as store-bought ice cream. 

Serve with your favorite toppings like chocolate sauce, fresh blueberries and strawberries, and a sprinkle of chocolate chips.

Close up image of vanilla ice cream with fresh berries and chocolate sauce, ready to eat.

How to Store Homemade Ice Cream:

Be sure to keep the ice cream in an airtight container for the freshest results. Homemade ice cream will keep in the freezer for up to 3 months. 

Ice Cream Flavor Ideas:

My primary reason for posting this recipe is it’s basically your gateway to all no-churn ice creams. Simply add your flavors (like peppermint extract, rum or other booze, peanut butter, caramel sauce, cocoa, fresh fruit, etc.), and you can prepare any type of ice cream you desire. One recipe is the gateway to all the fun. Here are some ideas.

  • If you’re wild and crazy about vanilla bean ice cream, you can replace the vanilla extract with the scrapings of two vanilla beans.
  • Add 1/2 cup raw cacao powder to make chocolate ice cream. Toss in some chocolate chips, why don’t ya!
  • Blend 1 to 2 cups of fresh berries (I recommend strawberries) into the ice cream base.
  • Add 1 1/2 teaspoons pure peppermint extract and 1 cup of mini chocolate chips to make mint chocolate chip ice cream
  • Incorporate 1/4 cup instant coffee granules to make coffee ice cream.
Loaf pan with homemade vanilla ice cream inside and an ice cream scooper scooping out a scoop.

And that’s it! Serve this delicious treat with apple pie or chocolate chip cookies for an unforgettable dessert.

Looking for more delicious ice cream recipes? Here are some of my personal favorites.

More Ice Cream Recipes:

The easiest homemade vanilla ice cream recipe you’ll ever make!

Two bowls of vanilla ice cream with fresh berries and chocolate sauce, ready to serve.

3-Ingredient No-Churn Vanilla Ice Cream

4.49 from 208 votes
3-Ingredient No-Churn Vanilla Ice Cream is an easy ice cream recipe that requires no eggs or ice cream maker.
Prep Time 40 minutes
Total Time 40 minutes
Servings: 4 servings



No-Churn Instructions:

  • Add all of the ingredients for the ice cream to a blender. Blend on low speed until the ingredients are well-combined but avoid over blending. Note: If you don't own a blender, you can mix the ingredients in a large mixing bowl using an electric hand mixer.
  • Pour the ice cream base into a freezer-safe container, cover, and freeze for 5 hours, or until frozen solid.
  • When ready to serve, allow ice cream to thaw for a few minutes on the counter. Scoop ice cream into bowls and serve.

Instructions for Using an Ice Cream Maker:

  • Place the bowl of your ice cream maker in the freezer overnight (or follow the instructions for your specific ice cream maker ahead of time).
  • Add all of the ingredients for the ice cream to a blender. Blend on a lower speed until well-combined but avoid blending the mixture too much or it will produce an icy texture.
  • Set up your ice cream maker and pour the vanilla ice cream base into the frozen bowl of the ice cream machine. Turn the ice cream maker on and allow it to churn until very thick and machine begins to slow down.
  • Either serve immediately for soft serve consistency, or transfer ice cream to a freezer-safe container, and freeze for 2 hours. When ready to serve, allow ice cream to thaw 2 to 5 minutes before scooping and serving.



Serving: 1of 10 · Calories: 337kcal · Carbohydrates: 31g · Protein: 6g · Fat: 22g · Saturated Fat: 14g · Cholesterol: 72mg · Sodium: 139mg · Sugar: 31g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: dessert, easy vanilla ice cream recipe, no bake, no churn, no churn ice cream, no ice cream maker, vanilla ice cream
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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Questions and Reviews

  1. Sounds good but can you use unsweetened cream and add maple syrup or honey instead?

    How much of other flavorings should be used? What if you want to use herbs such as mint?

    1. Hi Tanya,

      You can definitely make substitutions and changes to the recipe, but it won’t turn out the same. If you’re looking for a healthier, naturally sweetened ice cream, I’d suggest checking out a different recipe. I recently posted a Paleo Mint Chocolate Chip Ice Cream recipe that may be up your alley! Check it out here: Let me know if you have any other questions.

      1. How much does this make? I assume when the blender aerates it, it expands.
        What I’m really asking is how big of a freezer container do I need?

        1. I believe it makes a pint. I follow a similar recipe for Espresso Chip Ice Cream that uses only 7 oz. of sweetened condensed milk with 2. Ups of heavy cream. A whole can is not necessary. Way too sweet.

            1. It makes more than 2 cups. There are 2 cups of heavy cream plus almost two cups of condensed milk. It should make almost 4 cups

  2. I’m not changing one damn thing with this recipe. I was just thinking today that I need to make Jerry and I some ice cream because this has been the week from H-E-Double-L. And hells bells, you post a recipe using condensed milk, which is my favorite thing, ever. Making it this weekend. Come have some.

    1. Ah daaaaang yes, you MUST make this ice cream, then! It’s definitely helpful for soothing all the woes. This may be the first and last recipe I post with condensed milk, but way I see it, we all deserve a central line of creamy sugary deliciousness from time to time 😉 Hope you and Jer Bear enjoy!

  3. Hi,
    Very nice recipe, as there is a lot of taste options I will try it with cocoa and fresh fruits today.

  4. As I am a less sugar lover to reduce the sweetness which ingredient flavor should I add? I am gonna try this recipe for my mom.

    ~Dr. Diana

    1. Cut the sweetened condensed milk in half. I make an Espresso Chip Ice Cream recipe that calls for only half the can and it comes out great. Don’t need all 14 oz.

  5. The ingredient list says no ice cream maker needed, but then the recipe calls for an ice cream maker.
    Can I just freeze a bowl and have the correct out come?

      1. Oh my goodness do I feel dumb! I re-read it and sure enough
        both methods are there! It must have been too early in the morning.
        Thanks, Cam for pointing out what should have been obvious! : )

    1. @Janice Crouse-Tell, I just use plastic containers about the size of a 1/2 gal of ice cream. Fill to a little under top and place lid on. Works fine

  6. Do i need to blend it in a blender or can i mix it with a hand mixer. I would totally blend it if i had a blender. Thank you for sharing your guilty tripping recipe. If i can I’ll totally make this on my cheat day.

  7. I just finished making this ice cream. I did use sweetened condensed milk and instead of vanilla flavoring I used the wonderful Bourbon Vanilla Bean. I scraped all of that delicious vanilla goodness right into the blender with the other ingredients. I know I have to wait at least 5 hours to taste it and I will do my best not to try any earlier than that. I will post our review after we eat it tonite!

  8. I made this recipe and left out the salt and added Nutella to swirl it in.
    It took overnight to get a firm freeze.
    I thought it was too rich for me, and sorry to say “disgustingly sweet”. But the addition of Nutella was a mistake – just pushed the sweetness over the top. It was very easy to make and I’ll try it again but will use milk instead of heavy cream (or half n half) and use only half the sweetened condensed milk or less and NO Nutella!!
    Recovering from diabetic coma,

    1. Hi there, Sorry to hear your ice cream turned out too sweet. Your plan to use half a can of sweetened condensed milk and regular milk for the next round sounds like a smart idea for solving the sweetness problem. As a heads up, the ice cream will likely turn out less creamy, as it’s the condensed milk and heavy cream that give it the texture of store-bought ice cream. If you take the no-churn approach without an ice cream maker, the ice cream will turn out pretty solid and icy. If you’re alright with this result, I’d say proceed forth, but if you’re looking for a creamy texture, I’d recommend using a recipe that includes egg yolks and possibly pick up an ice cream maker to ensure it turns out airy rather than rock solid 😉 Hope this helps!

  9. Hi! While this recipe is super awesome I did find it a bit too sweet. I was wondering what I can add to cut through that sweetness.. Any suggestions? More salt???

    1. Hi Lucky,

      I would use 2/3 of the can of condensed milk and some extra heavy cream to cut back on the sweetness. Let me know if you try the recipe again!! Thanks so much for the feedback 🙂

      1. What do you think about exchanging 16 oz. Of regular Coconut milk in the CAN, for the 16 oz of condensed milk?? I just finished your recipe and put it in the freezer! Thank you very much, I can hardly wait to try it, yummy!!????

        1. Hi Robin,

          You could definitely make ice cream using full-fat canned coconut milk – in fact, most of the time, that’s what I use when I make ice cream. For this particular recipe, using coconut milk to replace the condensed milk will change the whole result. Since the recipe calls for sweetened condensed milk, you would need to add a sweetener in addition to the coconut milk, and unless you add egg yolks, the texture won’t turn out as creamy. If you’re looking to lower the dairy content of the ice cream, I’d recommend searching for a non-dairy coconut milk vanilla ice cream recipe to ensure the end result turns out delicious and creamy 🙂 Best of luck and I hope you enjoy the ice cream from this recipe!

    1. Hi Anna,

      Vanilla ice cream popsicles sound amazing! I’ve never tried that before, but my guess is the popsicles would turn out too soft to come out of the mold. I think the sticks would come out with no popsicle attached. But, again, I’ve never tried it myself so I could be wrong! Let me know if you give it a go!

  10. I’m going to try this on Father’s Day weekend. But I’m going to use homemade condensed milk that is made with Splenda so I don’t over due sugar because of being a diabetic. I have used it before and the recipe taste just like the real condensed milk only I know the difference!!!!! Made fudge over Christmas and was gone in minutes cause they couldn’t tell the difference!

  11. My mouth is watering and I cannot try this recipe! One thing, though….shouldn’t this be named “4-Ingredient Ice Cream” ??!!

  12. I believe that this is basically the recipe for homemade coffee creamer that I just found! 😉 Lets you add any flavorings you wish

  13. Wondering if anyone has tried this with evaporated milk instead of condensed and added some stevia or erythritol to make it keto friendly.

    1. Hi Marcelle, I haven’t tested the recipe with evaporated milk and stevia, but my guess is it would work great! Let me know if you try it out. xo

  14. Hi! Most other recipes (the one I am referring to is from the 3-ingredient ice cream recipe by Tasty) say to whip the heavy cream before carefully folding in the condensed milk. I just made the ice cream base and put it in a blender like yours says and I am wondering if there is a significant difference between the two methods. I’d appreciate any feeback. Thanks!

  15. I find that using heavy cream leaves the ice cream texture like butter. Great feeling on the roof of your mouth. Any other suggestions to replace the heavy cream?

    1. Hi Ginger! You can definitely do half & half instead of heavy cream, and that should help with the texture issue 😀

  16. I made this and the flavor is awesome. It’s ice cream. My only issue was the texture. There was a grainy for lack of a better description feel to the ice cream. Creamy, yet, you can feel this grainy – micro tiny lumpy texture . I come from a family of homemade ice cream Connoisseurs and they felt in right a way. Has anyone else experienced this?

    1. Hi Joyce, one way to remedy the little ice crystals would be to incorporate egg yolks – if you do this, you’ll need to temper the eggs. Fo this recipe, I would use 3 egg yolks. Add all ingredients (including yolks) to a saucepan and heat over medium on the stove top, whisking occasionally. Pay close attention to the mixture so that it does not come to a full boil – you want to heat it just until it barely begins to steam. Immediately remove from heat, transfer to a sealable container, and allow the mixture to cool for 10-20 minutes. Refrigerate to chill the rest of the way. Be sure the ice cream base is completely chilled before adding it to your ice cream maker. 😀 Hope this helps!

      1. Do you have this texture when you prepared your ice cream? I like this recipe because it does not have eggs. If no one else has this texture issue, what would cause it. Could it be the brand of items used? I read the ingredients of the condensed milk and heavy cream. The only ingredient I saw that might contribute to the problem was the carrageenan in the heavy cream, the thickening agent. Yes? Maybe? — OR — would churning help breakup this texture issue — OR — would whipping the cream make a difference? I truly like this recipe the way it is – It’s the best.

    2. @JOYCE, I think you may have done something wrong. I can’t imagine any grainy taste whatsoever in whipped cream and condensed milk. There’s nothing grainy in those. I Maude mint choc. Chip and a maple walnut flavors. Both were super creamy. The maple walnut was very sweet but again nothing grainy at all. Give it another try.

    3. @JOYCE, no grainy texture in mine. I just added the ingredients to a mason jar, used the immersion blender on my hand mixer and all blended great. Creamy and not grainy or icy

  17. This is a really good recipe. It is extremely sweet. However, do not skimp on the ingredients. Just go all in and serve in smaller portions, and make sure you exercise afterwards.?

  18. I just tried this recipe yesterday. I tasted it today. It was not creamy and it left a greasy film in my mouth. And it was so frozen solid even after leaving it out for a few minutes. It was an awful experience. I made better ice cream with my grandkids in plastic bags with half & half. I am so disappointed.

  19. This is a great recipe my kids and I love it. Vanilla is our favourite but my daughter likes mint choc chip. I’m never buying ice cream I’ve evrn tried it with oreo cookies for cookies and cream, it’s delish. Going to try and make an Eaton Mess later

  20. Hi I didn’t see that I could only add 1/2 the can of condensed milk before I made the ice cream. It is to sweet for me so can I add anything to the ice cream after it is frozen if I let it thaw so it isn’t so sweet? Otherwise my husband and I won’t eat it.

  21. Is there any way you know of to adapt this to a Vitamix recipe (I have the frozen dessert option with mine). I am afraid if I add ice cubes to this, it will be too watered down – and I cannot ascertain how that will effect the taste. Tonight, I have my grandsons here, and hoped to get to ic cream as a treat but all the Vitamix x recipes use either frozen fruit or frozen milk cubes. I made my own sweetened condensed milk but then got chicken to do your recipe in the vitamix …. with corona lockdown, we get farm fresh cream ($10/quart) and I didnt want this to be an expensive disaster. So I am going to refrigerate the homemade condensed milk and try again tomorrow. If I see an answer, I will be delighted! This recipe sounds amazing!

    1. Hi Bev!

      I don’t have experience making ice cream in a Vitamix, and I would hate for it to turn into an expensive disaster too! Have you tried a different ice cream recipe using ice cubes in your Vitamix before and had success? If so, I’m guessing it would work..If not, I would stick to the no-churn option even though it will take longer. I hope this helps!! xoxo

      1. Okay….I tried using the Vitamx but only used 2 cups of Ice……it did not “churn” up …..other vitamix recipes incorporate frozen milk cubes but I didn’t want to do that so instead of adding more ice – and possibly watering the ice CrEAM down, I just called it a day and followed your original recipe. My family loved it! I think I would definitely make this again but would never add the ice . I am also not going to use the homemade sweetened condensed milk (mine Never condensed). Because, though this was delicious, it was not as creamy as your reviews indicate, had little chunks of ice, and froze pretty rock solid and thus was hard to scoop in smaller servings….. but, as I said, the family loved it so I will definitely do this recipe again,

        1. Thanks so much for following up, Bev!! I’m really happy your family loved the ice cream! xoxox

        2. New update – made this recipe again just as directed , no Vitamix intervention (ie I added ice) and Omg! My husband said “best ice cream ever” and I agree! Absolutely creamy, delicious and .ime those fancy gourmet ice cream shops like we have in the mall but way, way better!


  22. Hi, if you go with the approach of using the egg yolks and tempering the eggs, is it required to use an ice cream maker? Would the freezing by itself suffice? Also, have you used cream cheese instead of egg yolks? Im wondering if they have the same effect. Thank you!!

    1. Hi Michelle,

      You should be able to get away without using an ice cream maker if you temper eggs. I’ve never tried using cream cheese instead of egg yolks – this is new to me! I’ll update the post if/when I have a chance to try it! xoxo

  23. This recipe sounds great. However if some say it is too sweet, can I add Mango Pulp to it? Will it make it too soft or too icy??

    1. Hi Angela,

      I’ve never made ice cream with mango pulp, so I’m not sure how it would turn out. My guess is it would work just fine, but you may get more of a sorbet consistency. Sorry I couldn’t be more helpful!

  24. This was terrific. I’d made ice cream before, using a different method of doing no-churn, but this was even easier and very tasty! I flavored mine with a cooked, pureed strawberry sauce. Beautiful!

  25. Make sure you don’t confuse condensed milk with sweetened condensed milk. Both products are sold in stores but are COMPLETELY different – one is thin and not sweet, the sweetened one is quite thick. Those terms are being used indiscriminately in the article and in some of the comments. The recipe, however, using sweetened condensed milk is really easy and delicious.

  26. Looks really creamy. I just joined a ‘vanilla co-op and I’m going to make this using some vanilla caviar. I guess that would turn out to be ‘Vanilla Bean’ Ice Cream! Thank you for sharing 🙂

  27. I have a hard time finding Heavy Cream, it always says heavy whipping cream. Is it the same.

  28. Hi, I am thinking about using this recipe for my students. Is it possible to do this with the Ziploc bags mixing method?

    1. Hi Cheryl! This is the first I’ve heard of the Ziploc bag method, but after a quick googling, it sounds to me like it will work great! I haven’t tried the method myself but it seems like folks have had great success with it using standard ice cream recipes, so I think it would be just fine! Let me know how it turns out!

  29. I never say anything is way too sweet but this is way too rich. Just tastes like frozen evaporated milk. Can’t really taste the vanilla.
    I’di only use half the can of evap milk should I add more cream?

    1. Do you remember what brand of sweetened condensed milk you used? There can be a lot of variation among different brands so it would be good to know which one turns out too rich. I’m thinking it may be better to use half & half instead of cream, but keep the same measurement for the sweetened condensed milk. That way you’re still getting the sweetness and creamy consistency, but less fat/richness. Although if you did want to reduce the sweetened condensed milk for the next round, I would add 2/3 cup of cream or half & half. Hope this helps! xo

  30. does the ice cream melt if kept in refrigerator for up to three months or should that be kept in freezer for three months

  31. I haven’t made it yet, but thank you for this recipe! I’m glad I read the whole post to find out the base needs to be chilled before churning, because it doesn’t say that in the actual recipe. Thank you also for linking dairy-free recipes for the two of us who are allergic and intolerant!

    1. My pleasure, Jessica! I’m happy you’ve found recipes you can make! Let me know if any questions come up in the meantime! xo

  32. This was a tasty recipe. It certainly tasted different than the standard vanilla recipe. It tasted more like a carmelized vanilla IMO. I think in the future, I would try half the can of sweet milk.

  33. freeze dried strawberries make incredible strawberry ice cream. on amazon. almost 1/2 cup of the powder.
    Nature’s Charm Sweetned Condensed Coconut Milk is the best non dairy scm.
    also, canned goat milk is incredible instead of whipping cream or coconut milk. If you’ve ever had LaLooz goat milk ice cream, you know what I mean. So rich!

  34. loved the recipe but is there a way to reduce the sweetness of it? can you reduce the sweetened condensed milk and it come out the same

    1. Hi Carolyn! You can definitely play with the portion of sweetened condensed milk, although reducing it too much will alter the texture of the ice cream (it won’t be quite as soft and fluffy). If it were me, I would probably use unsweetened condensed milk and add granulated sugar to your personal taste. If you go this route, you will need to dissolve the sugar so you can heat all the ingredients in a saucepan until the sugar is dissolved and then refrigerate it until chilled. I hope this helps!