Creamy 4-Milk Ice Cream Pie

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Creamy 4-Milk Ice Cream Pie

This recipe is designed to be assembled in layers, just like the one in your photo, using a “no-churn” method that stays soft even when frozen.

Ingredients

The 4-Milk Base:

  • 1 can (395g) Sweetened condensed milk

  • 1 can (300g) Heavy cream (table cream/crema de leite), chilled

  • 1 cup Whole milk

  • 1 ½ cups Powdered milk (like Ninho or any full-cream milk powder)

The Layers & Topping:

  • 1 pack (200g) Cornstarch biscuits or Maria cookies (crushed into coarse crumbs)

  • 1 cup Whipped topping or heavy whipping cream (beaten to stiff peaks)

  • White chocolate shavings and extra cookie crumbs for garnish

Instructions

1. Prepare the Cream

In a blender, combine the condensed milk, heavy cream, whole milk, and powdered milk. Blend on high for about 3–5 minutes.

Pro Tip: The longer you blend, the airier and “lighter” the final texture will be. If you want it extra thick, you can whisk it in a stand mixer instead.

2. The First Freeze

Pour the blended mixture into a plastic container and place it in the freezer for about 2 hours, or until it starts to firm up around the edges but is still soft in the middle.

3. Whip and Aerate

Remove the semi-frozen mixture and beat it in a mixer for 5 minutes until it doubles in volume. This step prevents ice crystals from forming and gives it that “ice cream” consistency.

4. Assembly (The Layers)

In a glass trifle bowl or rectangular dish (as seen in your image):

  1. Spread a layer of the creamy milk mixture at the bottom.

  2. Sprinkle a generous layer of crushed biscuits.

  3. Repeat the layers until the dish is nearly full.

  4. Top with a final layer of whipped cream or whipped topping to give it that bright white, fluffy finish.

5. Final Set

Cover with plastic wrap and freeze for at least 4 to 6 hours (overnight is best).

6. Garnish

Just before serving, sprinkle the top with white chocolate shavings and any remaining cookie crumbs. Let it sit at room temperature for 5 minutes before slicing so it’s easy to scoop.

Why this works

The high fat and sugar content from the condensed milk and powdered milk lowers the freezing point, ensuring the “pie” stays creamy rather than turning into a block of ice.

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