Irresistible Homemade Vanilla Ice Milk Recipe

Craving a cool, creamy treat that’s lighter than ice cream? Our classic vanilla ice milk is the perfect solution! This refreshing dessert offers the smooth texture you love with a fraction of the fat. Get ready to indulge guilt-free!

Remember those tiny cardboard tubs of ice cream from elementary school? The ones with paper lids that magically transformed into spoons? That nostalgic treat wasn’t ice cream at all – it was ice milk! While those mass-produced versions may have been overly sweetened and artificially flavored, our homemade recipe elevates ice milk to gourmet status.

What Makes Ice Milk Special?

Ice milk is a delightful frozen confection that traditionally contains less than 8% milkfat. It’s stabilized with powdered milk and a touch of cornstarch instead of eggs, resulting in a lighter consistency that’s incredibly refreshing on a hot day. Think of it as the perfect middle ground between sorbet and ice cream – cool, crisp, and just creamy enough to satisfy your dessert cravings.

While some may dismiss ice milk as a lower-quality alternative to ice cream, we’re here to change your mind! With high-quality ingredients and the right technique, ice milk can be a sophisticated frozen treat in its own right. It’s the ideal companion to rich desserts like warm brownies or as a light palate cleanser after a heavy meal.

Crafting the Perfect Ice Milk at Home

Our recipe strikes the perfect balance between simplicity and indulgence. We use a combination of whole milk, powdered milk, and cornstarch to create a smooth, scoopable texture without the need for heavy cream. A touch of lightly toasted sugar adds depth and complexity without overwhelming sweetness.

The secret to incredible ice milk lies in the churning process. Don’t rush it! A generous churn time ensures silky smoothness and proper aeration, resulting in a dessert that’s slow to melt and absolutely delightful to eat.

Let’s Make Some Ice Milk Magic!

Ingredients

• 9 1/4 ounces plain or very lightly toasted sugar (about 1 1/3 cups; 262g)
• 1 1/4 ounces cornstarch (about 1/4 cup; 35g)
• 1 3/4 ounces powdered milk (about 1/4 cup; 50g)
• 1 teaspoon (4g) Diamond Crystal kosher salt (plus more if desired); for table salt, use about half as much by volume or the same weight
• 28 ounces whole milk (about 3 1/2 cups; 795g), divided
• 1/2 teaspoon vanilla extract

Instructions

1. In a 3-quart saucier, whisk together the sugar, cornstarch, powdered milk, and salt until no lumps remain. Add exactly 14 ounces of milk (about 1 2/3 cups; 396g) and whisk to combine. Cook over medium heat, whisking constantly but gently, until the mixture begins to simmer (about 6 minutes). Once it boils, set a timer and continue cooking and whisking for precisely 1 minute to fully hydrate the cornstarch.
2. Transfer the mixture to a large bowl and whisk in the remaining milk and vanilla extract. Taste and add a pinch more salt if desired, keeping in mind that the ice milk will taste less sweet once frozen. Cover and refrigerate until cold and thick, reaching a temperature no higher than 40°F (4°C), about 3 hours. For faster cooling, use an ice bath.
3. Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. While churning, place a quart-sized container and flexible spatula in the freezer. Once the ice milk looks fluffy and thick, transfer it to the chilled container using the cold spatula. Enjoy immediately as soft-serve or freeze until firm enough to scoop, about 4 hours, with plastic wrap pressed directly on the surface.

Pro Tips for Ice Milk Success

Get creative with flavors! Try substituting the vanilla with your favorite extracts, or experiment with freeze-dried coffee powder, matcha, or warming spices. For a more intense flavor, steep the milk with vanilla beans, tea leaves, or whole spices before mixing with the other ingredients.