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Sweet Milk Ice Cream

Author: Charlotte Rutledge

Sweet Milk Ice Cream Recipe

Made from a predominantly milk base, as opposed to a custard one, this creamy, vanilla ice cream is inspired by its gelato cousin. The tapioca starch takes the place of eggs to stabilize the base, lending a rich, creamy texture to the finished ice cream.

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directions on our blog

At a glance

1 quart


Choose your measure:

  • 1/2 cup dried whole milk or whole milk powder
  • 1 cup sugar
  • 2 tablespoons tapioca starch
  • 1 cup heavy cream
  • 3 cups whole milk
  • 2 tablespoons light corn syrup
  • 1 tablespoon Pure Vanilla Plus


  1. In a large (2 1/2- to 3-quart) saucepan, whisk together the dried milk, sugar, and tapioca starch.
  2. Add the remaining ingredients and whisk until smooth.
  3. Set the saucepan over medium-high heat, and cook the ice cream base, stirring constantly, until it becomes just slightly thicker than heavy cream; it will thinly coat the spoon or spatula you're using.
  4. Remove the pan from the heat, and pour the base into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming.
  5. Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.
  6. Transfer the bowl to the refrigerator for at least 4 hours, to chill completely.
  7. Freeze the base in an ice cream maker according to the manufacturer's directions.
  8. Transfer the ice cream to a covered container, and freeze until ready to serve.
  9. The ice cream may firm up a bit as it freezes, so leave it at room temperature for 10 to 15 minutes to soften before serving, if necessary.