These milk solids contain lactose (milk sugars.) It's both the reduction of the water in the milk and the presence of the sugars that means fewer ice crystals form in the ice cream. The end result is a thick milky syrup that's high in milk solids. Sweetened condensed milk is whole milk that has been simmered down with sugar until about 60% of the water has been removed.
The answer is to use some ingredients that are higher in milk solids and fat and lower in water. Luckily, there's a solution if you have no ice cream machine. An ice cream machine avoids this by churning the ice cream continuously to avoid large water crystals forming. However, the key is to create a texture where there aren't so many that the ice cream becomes too hard and icy. You need enough ice crystals to form in the ice cream so that it's scoopable and holds its shape. When making ice cream, it's all about texture. It's swirled with a tangy blackberry puree. This creamy, no-churn ice cream uses stiffly whipped heavy cream and condensed milk which together create a wonderfully creamy and smooth texture. In this day and age when minimalism and de-cluttering are in, a recipe that doesn't call for a chunky appliance like an ice cream machine is always a winner. It's a creamy and decadent special treat made without an ice cream maker. This easy blackberry ice cream has swirls of berry mixed through a creamy no-churn vanilla ice cream base.
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