Russian ice cream like in the ČSSR days: a simple homemade version between wafers

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Russian ice cream like in the ČSSR days: a simple homemade version between wafers recept

Name: Russian ice cream like in the ČSSR days: a simple homemade version between wafers
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 500 ml whipping cream 36 % (well chilled); 1 can of sweetened condensed milk (approx. 397 g); baker's wafer sheets (according to the size of the pan, usually 2–3 sheets); a pinch of salt

Easy to prepare
10 portions
10 minutes

Jan, 17. 12. 2025

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Homemade Russian ice cream like from the ČSSR – only 3 ingredients, no ice cream maker. Creamy ice cream between wafers, step-by-step method, tips and storage.

The legendary Russian ice cream is one of the desserts we remember from childhood: dense, creamy and served between crispy wafers. This is a proper homemade version from three ingredients, without an ice cream maker and without complications. Just whip the cream, mix in the condensed milk, layer with wafers and let it set in the freezer.

For 10 portions

Ingredients

500 ml whipping cream 36 % (well chilled)
1 can of sweetened condensed milk (approx. 397 g)
baker’s wafer sheets (according to the size of the pan, usually 2–3 sheets)
a pinch of salt

Preparation procedure

Ice cream base – Chill the cream ideally overnight in the refrigerator. Pour the cream into a bowl, add a pinch of salt and whip until thick, stiff whipped cream.
Sweetening and combining – Pour half of the condensed milk into the whipped cream and briefly beat. Add the rest of the condensed milk and whip only until the mixture comes together into a smooth cream.
Assembly – Line the pan (baking frame or small baking tray) with parchment paper. Place a wafer sheet trimmed to the size of the pan on the bottom. Spread the cream mixture evenly, smooth the surface and cover with a second wafer sheet.
Freezing – Cover with foil and place in the freezer for at least 8 hours, ideally overnight, so the ice cream sets completely.
Serving – Before cutting, let it sit at room temperature for 5–10 minutes to soften so the wafers don't crack. Cut with a sharp knife into rectangles.

Number of servings: 10–12 servings (depending on the size of the slice)

Total preparation time: 8–10 hours (active about 10 minutes + freezing 8–10 hours)

Tips and notes

Use the highest-fat cream possible (min. 30 %, ideally 36 %) – the texture will be creamier and more stable.
Over-whipped cream can be rescued by pouring in a little fresh cream and briefly rewhipping.
You can vary the flavor by adding the seeds from ½ vanilla pod, a teaspoon of vanilla extract, or a pinch of ground vanilla.
Storage: in the freezer up to 14 days in a well-sealed container so the ice cream doesn’t absorb odors.

Conclusion

Homemade Russian ice cream is unexpectedly easy and true to the memory of the classic from confectioneries. No ice cream maker, no cooking, but maximum creaminess and a pleasant “nostalgic” texture between wafers. Prepare it a day ahead and serve as a refreshing dessert that will delight children and adults.

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