29/08/2026
🥛 Homemade Milk Ice Cream in Sachets
Ingredients
• 4 cups full-cream liquid milk — 960 ml
• 1 can evaporated milk — 170 g
• ¾ cup granulated sugar — 150 g
• 1 teaspoon vanilla flavour — 5 ml
• 2 tablespoons milk powder — 20 g (optional, for a richer taste)
Method
Combine the liquid milk, evaporated milk, sugar and milk powder in a clean pot.
Place over low heat and stir continuously until the sugar completely dissolves. Do not boil vigorously.
Remove from the heat and allow the mixture to cool completely.
Add the vanilla flavour and mix thoroughly.
Using a clean funnel, pour the milk mixture into clean ice-cream sachets or small food-grade nylon bags.
Tie each sachet securely, leaving enough room for the mixture to freeze and expand.
Arrange the sachets in a container and freeze for 6–8 hours or overnight until completely frozen.
Serve chilled and enjoy your creamy homemade milk ice cream. 🍦🥛
Tip: For an extra creamy result, chill the milk mixture in the refrigerator before filling the sachets.
