Any Ice Cream Flavouring with 4 Ingredients

This could not be simpler with everyday ingredients and no special equipment. The flavouring is only limited by your imagination!

Whipped cream and sweetened condensed milk make your ice cream base. At a minimum you would want to add a bit of vanilla extract if not using any other flavours.

If you choose to add flavouring you don’t need the vanilla. You can use any commercial syrup you like – chocolate, caramel, dulce de leche. Bonus- I have included instructions on how to turn that sweetened condensed milk you are using anyway in to Dulce de Leche!

For Home made Dulce de Leche – you can literally make it in your sleep in your slow cooker- you just have to start the day before you want to use it. Or you can make it well ahead and store it in the can itself.

If you want to get fancier you can up the ingredients list to add nuts or cookie chunks but that is totally optional.

Peanut butter incorporates well. How about halving the sweetened condensed milk and flavour one half with peanut butter and the other with chocolate?

You could use cocoa instead of chocolate syrup if you like.

Or you can go the extract route. A little extract goes a long way so start with a 1/2 tsp, mix in well and test for taste. Adjust bit by bit as necessary.

Now – think about the range of cookies you could add! You want a fairly sturdy cookie – think Peanut Butter, Chocolate Chip, Oreo. If the cookie is too airy or chopped too finely it will just get absorbed by the cream. You are going for a noticeable bit of cookie, and it which will have softened considerably from being in the ice cream.

And we haven’t even got to the possibility of adding nuts chopped up. Pecan nuts with caramel flavouring anyone? Butterscotch and walnuts? Lemon and almonds?

And what about a chopped up candy bar? or Skor pieces? Crushed Candy Cane?

Chef’s Tips

  • While the flavour combinations are pretty much limitless you don’t want your final ice cream to be too ‘busy’.  Choose a flavour component for the sweetened condensed milk and then consider adding cookies or nuts, or chocolate bar chunks.  You may choose not to add cookies or nuts etc.
  • You may make some interesting flavour combinations by dividing the sweetened condensed milk in half and flavour each half differently.  Chocolate/Peanut Butter,  Banana/Coconut or Chocolate/Mint.  You get the idea…
  • Avoid watery flavourings (like fruit juice).  The more water the denser the ice cream will be and risks those unpleasant crystals.  Think about the difference in texture of ice cream and an ice cube.  The more water added the more the ice cream will lean toward the ice cube texture.
  • You want to be careful not to overmix the whipped cream and deflate it.  The more air that escapes the whipped cream the denser and harder your finished ice cream will be.
  • Always add your flavouring to the sweetened condense milk so you can incorporate it evenly (and avoid overmixing the whipped cream.) 
  • In the final mixing add the flavouring in one spot all at once.  If you are adding cookies or nuts etc. add them on top of the flavouring before stirring.  Then stir gently distribute the flavour and additions throughout.  You are looking for swirls of the flavoured sweetened condensed milk – not a uniform fully incorporated colour.
  • If you are using a sweet syrup or sweet peanut butter reduce the sweetened condensed milk by about a 1/4 cup to avoid an overly sweet final product.
  • Flavourings may have different strengths so start with a small amount, incorporate evenly and then test for flavour.  Add more to taste.

Having provided all those tips above – it really is easy. Just don’t over beat or overmix the whipped cream. Add the flavour to the sweetened condensed milk and stir gently to swirl the flavoured milk. You don’t want a uniform mixture/colour for your final ice cream.

This is so easy and so delicious … I may never buy ice cream again. I made the Dulce de Leche version using the sweetened condensed milk already called for in the recipe. I added Salted Caramel Cookie chunks, but in the spirit of full disclosure they were too delicate. They added flavour but not texture. They seemed to have been fully absorbed by the cream.

Let your imagine go….. If you come up with an exciting flavour combination drop a comment below and inspire us all!

Scoops of Dulce de Leche flavoured ice cream in a cup with a cookie for garnish.

Any Ice Cream Flavouring with 4 Simple Ingredients

Possibilities are endless for flavouring this simple ice cream.
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Course: Dessert
Cuisine: American
Prep Time: 20 mins
Chilling Time: 8 hrs
Servings: 12 Quarter cup servings


  • 2 cups whipping cream 500 ml
  • 10 oz Sweetened condensed milk 300 ml See Note 1

Optional Ingredients

  • Note: All flavouring should be added to the sweetened condensed milk. Keep cookie crumbs and nuts if using separate.
  • almond extract, vanilla extract, peppermint extract flavouring of your choice. Start with a 1/2 tsp of extract, mix it in and add more if needed to taste.
  • 1/4 peanut butter
  • 1/4 cup syrup of your choice- chocolate, caramel, dulce de leche, maple, lemon, orange, peppermint, rum etc See Note 5 for homemade Dulce de Leche
  • 1/4 cup cocoa powder mix in to sweetened condensed milk and add more to taste.
  • 8 cookies, crumbled flavour of your choice
  • 1/4 cup nuts of your choice crushed or chopped


  • Whip the cream to a soft mound stage, in a large bowl.
  • Add flavouring of your choice to the sweetened condensed milk. Start by adding a small amount and test it for flavour. Add more flavouring to get the desired strength.
  • Roughly crumble cookies.
  • Pour the sweetened condensed milk in to the center of the whipped cream (do not stir yet). Add cookie crumbles if using to the center of the whipped cream. Stir gently to mix through. You are trying not to deflate the whipped cream but create swirls of the flavouring and spread the cookies around.
  • Freeze at least 10 hours in an airtight container. Remove from freezer about 20 minutes before serving.


Note 1:  Always add your flavouring to the sweetened condensed milk so you can incorporate it evenly. (You do not want to overmix the whipped cream and deflate it.)
Note 2:  Whipped cream and sweetened condensed milk are the base for your ice cream.  For the least amount of flavouring you will want 1-2 tsps of vanilla extract. (Start by adding 1 tsp to the sweetened condensed milk and test for taste.  Add more to taste.)
Note 3:  Adding cookie crumbs or nuts is optional.
Note 4:  If using cookie crumbles, flavoured syrup or peanut butter for flavouring reduce the sweetened condensed milk  by about 2 oz (1/4 cup ) to avoid overly sweet finished ice cream.
Note 5:  For home made Dulce de Leche flavouring remove label from sweetened condensed milk can. Do not open the can.  Submerge the can in a large pot ensuring there is at least 2″ of water over the can at all times.  Bring the water to a simmer. Simmer on stove 2 hours for lighter flavouring and 3 hours for darkened, stronger flavouring. Check the water level a couple of times during the simmering and add water as necessary to maintain at least 2″ of water over the can at all times. You can lay the can on its side if you want to make it sit lower in your saucepan in order to leave an allowance for the 2″ of water.   Remove can with tongs when done. Allow to cool a 3-4 hours. (You don’t want to add hot syrup to the whipped cream.)  Remove the top when cooled.  You may need to scoop the dulce de leche into a bowl and whisk a bit to give it a creamy texture. Add to whipped cream in the center all at once and stir in gently.
Nutrition is based on whipped cream, sweetened condensed milk and cookies.


Calories: 246kcal | Carbohydrates: 18g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 80mg | Potassium: 124mg | Fiber: 1g | Sugar: 14g | Vitamin A: 652IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
Any Ice Cream Flavouring with 4 Ingredients

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