How to Make Milk Cream for Ice Cream: The Ultimate Guide

Want to learn how to make milk cream for ice cream when you’re out of heavy cream? This simple 2-ingredient recipe transforms basic pantry staples into rich, creamy homemade heavy cream that whips perfectly. Whether you’re making ice cream, frosting cakes, or creating delicious desserts, this technique will save the day.

I discovered this method when I needed heavy cream for a special dessert but didn’t have any. The cream to milk ratio makes all the difference – get it right and you’ll have perfect whipped cream every time. Plus, I’ll show you how to turn heavy whipping cream into milk if you accidentally make too much!

What You’ll Learn:

1. Essential Equipment
2. Simple Ingredients
3. Step-by-Step Instructions
4. Whipping Cream Stages
5. Cream to Milk Ratio Secrets
6. Turning Cream into Butter

How to Make Heavy Cream with Milk & Butter (Easy DIY Recipe)

Learn how to make heavy cream with just milk and butter—perfect for whipping into stiff peaks for desserts when you’re out of store-bought cream.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 8 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 1

Calories 1165 kcal

Ingredients

  

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• 150 g unsalted butter (About 1⅓ sticks of butter; no need to soften before using.)
• 150 g whole milk (About ½ cup + 2 tbsps)
• 30 g powdered sugar (Or granulated sugar; optional)
• 5 g  vanilla extract (1 tsp; optional)

Instructions

 

• Melt butter with milk in a saucepan over medium-low heat, stirring constantly. Remove from heat once the butter dissolves completely. Avoid boiling the mixture.
• Transfer the mixture to a blender. Process on high speed (or juice setting) for 60 seconds.
• Pour the blended mixture into a large mixing bowl. Let it cool to room temperature. Cover with plastic wrap, pressing it firmly against the surface to avoid condensation. Refrigerate overnight or until fully chilled. Store homemade unwhipped heavy cream in the fridge for up to 5 days.
• Remove the mixing bowl from the refrigerator and take off the plastic wrap. Whip the cream, optionally adding powdered sugar, granulated sugar, or vanilla extract for sweetness.
• Whip the cream over an ice bath if the room is warm. Gently stir the heavy whipping cream with the hand mixer beater until the powdered sugar mostly dissolves to prevent splashing during whipping.
• Whip the heavy cream with a hand mixer on medium speed until it reaches your preferred consistency. Store whipped cream in the fridge for 1 to 2 days.

Notes

1. Heavy Cream Whipping Stages: – Soft peaks : Lift the beaters and the cream will  drop off  like melted ice cream. You just start to see trails of cream, but they will gradually dissolve into the cream. ( Soft peak cream is good for  frosting a cake , check out my boba cake recipe , since it can create a smooth surface. You can also add it to your drinks or pancakes.) – Medium peaks :  Lift the beaters and the cream  won’t drop off . When you hold your beaters up with the cream tip pointing to the ceiling, the medium peaks will  slowly bend down  and eventually hold its shape at 45 degrees pointing to the floor. (Medium peak  cream is good for piping patterns. You can also use it as a filling for most of the desserts, such as my  roll cake ,  strawberry cream puffs , and  rainbow crape cake .) – Stiff peaks : When you hold your beaters up with the cream tip pointing to the ceiling, the stiff peaks will hold its shape and  point straight up to the ceiling . (We often use stiff peak whipped cream as a strong filling for desserts.  Mochi , for example, needs a strong filling to hold its soft skin, otherwise it will collapse or turn flat.) 2. Stabilized cream By mixing 1 tsp of gelatin to your homemade or store-bought heavy whipping cream, you will get stabilized whipped cream that can hold its shape under room temperature for a whole day! This type of cream is perfect as a strong mochi filling.  Check out detailed instructions in this post . 

Nutrition

Calories: 1165kcal

Keyword can you turn heavy whipping cream into milk, cream to milk ratio, how to make milk cream for ice cream

Tried this recipe?Let us know how it was!

Essential Equipment for Making Milk Cream

You don’t need fancy tools to make homemade heavy cream. Here’s what works best:

• Blender – Creates the perfect creamy texture
• Saucepan – For gently melting the butter
• Hand mixer – Essential for whipping the cream
• Mixing bowls – Various sizes help with cooling and whipping
• Plastic wrap – Prevents skin forming during cooling

Learn more about essential kitchen tools in our comprehensive baking guide.

Simple Ingredients for Homemade Heavy Cream

The magic of this recipe lies in its simplicity. You only need:

• Unsalted butter – About 1⅓ sticks (150g)
• Whole milk – ½ cup + 2 tablespoons (150g)
• Powdered sugar (optional) – For sweetness (30g)
• Vanilla extract (optional) – 1 teaspoon (5g)

The cream to milk ratio is crucial – equal parts butter and milk create the perfect heavy cream substitute that actually whips!

Step-by-Step: How to Make Milk Cream for Ice Cream

1. Melt the Butter and Milk

Combine butter and milk in a saucepan over medium-low heat. Stir constantly until the butter melts completely, but don’t let it boil. This gentle heating preserves the creamy texture.

2. Blend to Perfection

Pour the warm mixture into a blender. Process on high speed for 1 full minute. This emulsifies the butterfat into the milk, creating that rich heavy cream consistency.

3. Cool Properly

Transfer to a bowl, cover with plastic wrap pressed directly on the surface, and refrigerate overnight. This prevents condensation and ensures proper thickening.

4. Whip to Your Desired Stage

Once chilled, add optional sweeteners and whip using a hand mixer. The cream to milk ratio we used means it will whip just like store-bought heavy cream!

Mastering Whipping Stages for Perfect Ice Cream

Knowing how to whip your homemade cream properly makes all the difference in ice cream texture:

Soft Peaks

When you lift the beaters, the cream droops like melted ice cream. Perfect for:

• Folding into ice cream bases
• Creating creamy textures
• Light dessert toppings

Medium Peaks

The cream holds its shape but bends slightly at the tip. Ideal for:

• Ice cream fillings
• Layered desserts
• Stable toppings

Stiff Peaks

The cream stands straight up when you lift the beaters. Best for:

• Decorative piping
• Structured desserts
• Long-lasting shapes

Discover more dessert techniques in our ultimate baking resource.

The Science Behind the Perfect Cream to Milk Ratio

Why does our 1:1 butter to milk ratio work so well for how to make milk cream for ice cream? It’s all about fat content:

• Heavy cream contains 36-40% fat
• Whole milk has just 3% fat
• Butter is about 80% fat

When you mix equal parts butter and milk, you get approximately 41.5% fat – nearly identical to heavy cream! This perfect cream to milk ratio allows for proper whipping and texture.

Other ratios (like 3:1 milk to butter) only give about 22% fat – too low for whipping. That’s why our method works when others fail.

Can You Turn Heavy Whipping Cream Into Milk?

Accidentally made too much cream? Here’s how to turn heavy whipping cream into milk and butter:

1. Over-Whip the Cream

Continue beating past stiff peaks until the cream separates into butter solids and buttermilk liquid.

2. Strain and Wash

Pour through a fine mesh strainer to separate. Rinse the butter solids in ice water to remove residual buttermilk.

3. Shape and Store

Press out excess liquid, pat dry, and shape your homemade butter. The leftover liquid is essentially buttermilk!

This full-circle technique shows how versatile dairy products can be in your kitchen.

Master Homemade Dairy Products

Now that you know how to make milk cream for ice cream, you’ll never be caught without heavy cream again. The perfect cream to milk ratio of 1:1 creates a product that whips, folds, and tastes just like the store-bought version.

Remember these key points:

• Equal parts butter and milk create the ideal fat content
• Proper cooling is essential for best results
• You can turn heavy whipping cream into milk if needed

Ready to try more kitchen hacks? Follow us on Pinterest for more creative recipes and techniques!

How to Make Milk Cream for Ice Cream at Home

Making milk cream for ice cream is simpler than you think. With the right ingredients and technique, you can create a rich, velvety base perfect for homemade desserts. Here’s a step-by-step guide:

Ingredients Needed:

• 1 cup heavy whipping cream (or fresh cream)
• 1 cup whole milk
• 3-4 tbsp sugar (adjust to taste)
• 1 tsp vanilla extract (optional)

Instructions:

1. Chill the Equipment: Place your mixing bowl and whisk in the freezer for 15 minutes before starting.
2. Combine Cream and Milk: In the chilled bowl, pour the heavy whipping cream and whole milk.
3. Whip to Soft Peaks: Use an electric mixer to whip the mixture until it thickens and forms soft peaks (about 3-5 minutes).
4. Add Sugar and Flavor: Gradually add sugar and vanilla extract while continuing to whip until fully incorporated.
5. Use Immediately or Store: The milk cream is now ready for your ice cream base. Refrigerate if not using right away.

Cream to Milk Ratio for Perfect Ice Cream

The cream to milk ratio is crucial for achieving the right texture in homemade ice cream. Too much milk can make it icy, while too much cream can make it overly dense. Here’s the ideal balance:

Recommended Ratios:

• Standard Ratio: 2 parts heavy cream to 1 part whole milk (e.g., 2 cups cream + 1 cup milk).
• Lighter Option: 1:1 ratio for a less rich but still creamy texture.
• Ultra-Rich: 3:1 ratio for a decadent, custard-like consistency.

Why This Works:

The fat in cream (36-40%) provides smoothness, while milk’s lower fat content (3.5%) prevents the ice cream from becoming too heavy. Adjust the ratio based on your preference for richness.

Can You Turn Heavy Whipping Cream Into Milk?

While heavy whipping cream and milk are both dairy products, they aren’t interchangeable without modification. Here’s how to dilute heavy cream to mimic milk:

Method:

1. Measure the Cream: Start with 1 cup of heavy whipping cream (36-40% fat).
2. Dilute with Water: Add ½ cup of cold water to the cream and whisk gently.
3. Adjust Consistency: For a closer match to whole milk, add 1-2 tbsp more water until desired thickness is reached.

Important Notes:

• This mixture won’t taste exactly like milk but works in recipes requiring milk.
• For baking, use a 3:1 ratio of cream to water for better results.
• Store-bought milk has added vitamins; homemade versions lack these nutrients.

Tips for Perfect Homemade Ice Cream

• Use Full-Fat Dairy: Low-fat alternatives can result in icy or grainy textures.
• Pre-Chill Ingredients: Cold mixtures freeze faster, creating smaller ice crystals.
• Add Stabilizers: A pinch of xanthan gum or cornstarch improves creaminess.
• Don’t Overwhip: Stop mixing when the cream reaches soft peaks to avoid butter formation.

Common Mistakes to Avoid

• Incorrect Ratios: Too much milk leads to icy ice cream; too much cream makes it greasy.
• Skipping Sugar: Sugar lowers the freezing point for smoother texture.
• Warm Ingredients: Always start with chilled dairy for best results.

Alternative Methods for Milk Cream

Using Evaporated Milk:

Combine ½ cup evaporated milk with ½ cup water and 1 tbsp melted butter for a cream substitute.

Powdered Cream:

Mix ⅓ cup powdered cream with 1 cup water, then chill before whipping.

FAQs

Can I use half-and-half instead of milk and cream?

Yes, but adjust sugar since half-and-half is sweeter. Use 1 ½ cups half-and-half per 1 cup milk in recipes.

How long does homemade milk cream last?

Store in an airtight container in the fridge for up to 3 days. Whisk briefly before reuse.

Why did my cream turn into butter?

Overwhipping causes fat separation. If this happens, drain the buttermilk and use the butter for baking.

Advanced Techniques

Infusing Flavors:

Heat cream with vanilla beans, citrus zest, or spices (like cinnamon), then strain before chilling.

Egg Custard Base:

For richer ice cream, temper 4 egg yolks into 2 cups heated milk-cream mixture (40:60 ratio).

Equipment Recommendations

• Stand Mixer: For effortless whipping (KitchenAid or similar).
• Ice Cream Maker: Cuisinart or Ninja models yield professional results.
• Silicon Spatulas: Essential for scraping bowls efficiently.

Troubleshooting Guide

Nutritional Comparison

Final Thoughts

Mastering the cream to milk ratio transforms homemade ice cream from good to exceptional. Whether adapting heavy whipping cream into milk or crafting the perfect base, these techniques ensure dessert success. Experiment with ratios and flavors to create your signature frozen treat.