When making an ice cream recipe with condensed milk, the syrupy ingredient helps sweeten the mixture and also keeps it soft enough to scoop. It also creates a denser, richer texture that is irresistible. Without condensed milk, you would need to use eggs or make a custard base to help this strawberry shortcake ice cream (or any flavor) set and keep it from becoming rock hard — and I’m all for fewer steps and dishes to clean!