Sometimes it's the little ingredients that make a recipe special \u2013 and for me, sweetened condensed milk is one of them. It ensures that ice cream is creamy even without an ice cream maker, it makes syrup wonderfully rich, and it gives desserts a special sweetness that can't easily be replaced with sugar. Unfortunately, the classic version contains a lot of sugar, which was often a reason for me to avoid it.<\/p>\n\n\n\n
That's exactly why I started developing my own sugar-free version - one that's just as creamy, sweet, and versatile, but without the typical sugar hit. Sweetened with erythritol, it fits perfectly into a low-carb diet and can be used just like regular condensed milk.<\/p>\n\n\n\n
You can use them as a base for homemade ice cream, syrup for your pumpkin spice latte, or even in cake and dessert recipes. The best part: You have complete control over the ingredients and can prepare them from scratch. So if you're craving a bit of a healthier snack, this recipe is perfect for you.<\/p>\n\n\n\n
Please note<\/strong>: In German recipes, sweetened condensed milk is often called \u201cMilch M\u00e4dchen\u201d (Milk Girl), as this is the name of the comparable branded product in the supermarket.<\/p>\n\n\n\n Sweetened condensed milk is a versatile ingredient in the kitchen and forms the basis of numerous recipes. It adds a creamy sweetness to desserts and ensures a smooth, soft texture. It's especially popular in homemade ice cream without an ice cream maker, as it binds the mixture and provides a pleasant creaminess. It's also ideal for making syrup, such as pumpkin spice lattes, as it dissolves easily and harmoniously rounds out the flavor. Sweetened condensed milk is also used in many cake and cookie recipes, as a filling for desserts, or to enhance coffee and tea.<\/p>\n\n\n\n Tip:<\/strong>This homemade, sugar-free, sweetened condensed milk can be stored in the refrigerator for up to 4 weeks and in the freezer for up to 6 months!<\/p>\n\n\n\n I found this recipe<\/a> online for sugar-free sweetened condensed milk. However, it doesn't specify which sweetener to use. I prefer erythritol here, as the recipe then also is low-carb. However, I've also tried this recipe with rice syrup, and that worked wonderfully! At least with rice syrup, this recipe is still fructose-free.<\/p>\n\n\n\n If you find it important to learn the basics first, you'll find my very simple basic<\/a>recipes here!<\/p>\n\n\n\n If you are interested in the low carb diet, you can find here all my low-carb recipes<\/a>!<\/p>\n\n\n\n\n\nThe Versatile Use of Sweetened Condensed Milk<\/h2>\n\n\n\n
Inspiration for this Recipe<\/h2>\n\n\n\n
More Recipes<\/h2>\n\n\n\n
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