Name: Yakult Ice Cream
Prep time: 15 min
Total time: 8 h 15 min
Yield: 10 servings
Cuisine: Filipino
Ingredients: 500 ml all-purpose cream, chilled; 192 g sweetened condensed milk (about 150 ml, or half a 300 ml / 384 g can); 320 ml Yakult Original (4 × 80 ml bottles), chilled

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Ingredients

500 ml all-purpose cream, chilled
192 g sweetened condensed milk (about 150 ml, or half a 300 ml / 384 g can)
320 ml Yakult Original (4 × 80 ml bottles), chilled

Special Equipment

Electric Hand Mixer

How to Make It

Pour the chilled all-purpose cream into a large mixing bowl.
Whip on high speed until fluffy and noticeably increased in volume.
Add the condensed milk and beat until evenly incorporated.
Pour in the chilled Yakult and mix briefly until combined.
Transfer to a freezer-safe container and cover tightly.
Freeze overnight, about 8 hours, or until firm.
Let stand briefly at room temperature if too firm to scoop, then serve.

Kubo Tips

Chill the cream thoroughly before whipping. A chilled bowl and beaters can also help.
Whip until fluffy, stopping before the cream becomes grainy.
Add the Yakult after whipping the cream, then mix only until combined.
Measure the condensed milk rather than relying on “half a can,” since can sizes vary.
Freezing time depends on your freezer and the depth of the container.
Keep tightly covered in the freezer and soften only the amount you plan to serve.