Food Storage Ice Cream


October 27, 2015

You'll never buy that over-priced freeze-dried ice cream when you discover how cheap and easy it is to make your own decadent, creamy ice cream from your food storage!

  • Prep: 10 mins
  • Cook: 6 hrs 5 mins
  • Yields: 8 servings


1 (14 oz.) can sweetened condensed milk (or make your own, recipe below)

1 tsp. vanilla extract (or other flavoring)

2 cups cold Gossner's shelf-stable cream


1Make your sweetened condensed milk and mix in the vanilla.

2Whip your 2 cups of cold Gossner's shelf-stable cream until stiff peaks form. (Be careful not to over beat or you will get butter)

3Lighten your sweetened condensed milk by adding in a scoop of whipped cream and stirring to combine.

4Pour milk/cream mixture back into the cream and stir until lumps are (mostly) gone. Don't overbeat or you will get ice crystals.

5Pour into a freezer-safe container and cover with plastic or wax paper to avoid ice crystals forming on the top of the ice cream in your freezer.

6Freeze for at least 6 hours.

7And eat within 2 weeks for best taste. (It won't be hard, I promise!)

Homemade Sweetened Condensed Milk
1/2 cup boiling water
1 cup dry powdered milk (non-instant, not like the kind you buy at the grocery store)
1 cup sugar
1 T. butter
Combine ingredients and blend in your blender.