3-Ingredient No-Boil Freezer Cream

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3-Ingredient No-Boil Freezer Cream

This recipe relies on the thick consistency of condensed milk and the aeration of heavy cream to set up perfectly in the freezer without ever needing to be heated.

What You’ll Need

  • 2 cans (approx. 800g) Sweetened Condensed Milk

  • 2 cups (approx. 500ml) Heavy Whipping Cream (must be very cold)

  • 1 package (approx. 200g) Biscuits/Cookies (like Maria biscuits, Graham crackers, or Digestive biscuits)

How to Make It

  1. Prep the Topping: Place the biscuits in a plastic bag and crush them into a coarse sand texture with a rolling pin (or use a food processor). Set aside.

  2. Whip the Cream: In a large bowl, beat the cold heavy whipping cream until it forms stiff peaks.

    Tip: Don’t overbeat it into butter, but it needs to be firm enough to hold its shape!

  3. Combine: Gently fold the sweetened condensed milk into the whipped cream using a spatula. Mix slowly so you don’t lose the airiness of the cream.

  4. Assemble: Pour the mixture into a glass dish. Sprinkle the crushed biscuits generously over the top.

  5. Freeze: Place it in the freezer for at least 4 to 6 hours (or overnight) until it reaches a firm, ice-cream-like consistency.

A Quick Note on the “No-Boil” Claim

A lot of people think you have to cook condensed milk to make it thick, but when you fold it into whipped cream and freeze it, it creates a “no-churn” ice cream texture that is incredibly rich

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