Creamy No-Churn Condensed Milk Frozen Pudding
A silky, cloud-like frozen dessert that requires zero ice cream machine — just a little patience and your freezer. Layers of rich condensed milk custard and fluffy meringue come together into something truly special. It's the kind of showstopper dessert that looks impressive but takes almost no effort.
🛒 Ingredients
8 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- 3½ cups (800 ml) whole milk
- 4 large eggs, yolks and whites separated
- 1 cup (200 ml) heavy whipping cream
- 5 tablespoons granulated sugar
- Chocolate or caramel sauce, for the mold and topping
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Directions
- 1
In a medium saucepan, whisk together the condensed milk, whole milk, and egg yolks until fully combined.
- 2
Cook over low-medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon — do not let it boil. Remove from heat and cool completely.
- 3
Once cooled, fold in the heavy cream gently and set aside.
- 4
Using a hand mixer, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until you have a glossy, stiff meringue.
- 5
Gently fold the meringue into the cooled custard mixture using a spatula, keeping the mixture light and airy.
- 6
Pour your chosen chocolate or caramel sauce into the bottom and sides of a pudding or loaf mold, then pour in the cream mixture.
- 7
Cover with plastic wrap and freeze for at least 6 hours or overnight.
- 8
To unmold, let stand at room temperature for 3–5 minutes, then invert onto a serving plate. Drizzle with more sauce and serve immediately.
💡 Chef's Tip
For clean unmolding, briefly dip the bottom of the mold in warm water. The dessert keeps well in the freezer for up to 2 weeks — just cover tightly. Try a salted caramel sauce instead of chocolate for a sophisticated twist.
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