Buzz
You'll be thrilled to learn how to make ice cream without an ice cream maker! In fact, you can easily prepare homemade ice cream using just a blender, milk, and a few pantry staples. Whether you're a fan of chocolate, vanilla, or fruit-flavored ice cream, experiment with various extracts and ingredients to craft a dessert that suits your taste perfectly!
Ingredients
Vanilla Ice Cream
- ¼ cup (60ml) milk
- 2 cups of ice cubes (crushed ice works better)
- 4 tablespoons (12 teaspoons) granulated sugar
- 1 teaspoon vanilla extract
- Non-fat dry milk (if needed)
Yield: 4 servings
Chocolate Ice Cream
- ½ cup (120ml) whole milk
- ½ cup (8 tablespoons) non-fat dry milk
- ½ cup heavy cream
- ⅔ cup (11 tablespoons) granulated sugar
- ½ cup (8 tablespoons) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 cups of ice
Yield: 4 servings
Steps
Making Vanilla Ice Cream
Add 2 cups of crushed ice to the blender. Since crushed ice is finer (and easier to blend) than ice cubes, you'll achieve a creamier texture. If you don't have crushed ice, you can use a food processor to break down the ice first.
Measure the sugar and vanilla extract using a spoon. You'll need about 4 tablespoons (12 teaspoons) of sugar and 1 teaspoon of vanilla extract. If you don't have measuring spoons, you can use alternative methods to measure equivalent amounts.
- For example, if you have a measuring cup equivalent to a standard cup, measure 1/16 cup of sugar to get 1 tablespoon.
- If you don't have a teaspoon, you can estimate a teaspoon to be roughly the size of the tip of your index finger (above the smallest joint).
- Add a pinch of turmeric for a vibrant yellow color and a richer flavor.
Pour ¼ cup (60ml) of milk into the blender. Use 2% or whole milk for a creamier and thicker texture; opt for 1% milk for a lighter taste—though the ice cream will be icier with low-fat milk. You can also use almond milk, soy milk, cashew milk, oat milk, or full-fat coconut milk. Use heavy cream for a denser consistency.
- If using skim milk or low-fat plant-based milk, add non-fat dry milk to thicken the mixture, as these milks tend to be very thin.
Blend the mixture for at least 1 minute or until smooth. Secure the blender lid and blend the ingredients until the mixture resembles a milkshake. If the ice chunks are still larger than peas, continue blending until no ice chunks remain.
- Blending time will depend on your blender's power; check the mixture every 30-45 seconds if unsure.
- If the mixture is too thin, add 2 tablespoons (6 teaspoons) of non-fat dry milk at a time until it thickens.
Transfer the mixture into a freezer-safe container with a lid. Choose a container with enough space for cold air circulation. Plastic containers work better than ceramic or glass (as these materials slow down the freezing process).
Freeze the ice cream for about 2-3 hours. Place the container in the coldest part of the freezer to speed up the freezing process. You can even position it between already frozen items to reduce the time. You can take it out earlier if you want to eat it, though some parts may still be soft.
- If you prefer a softer texture, remove the ice cream after 2 hours.
Use a spoon to check the texture of the ice cream. Now comes the fun part: tasting! Scoop some ice cream from the center of the container (the slowest part to freeze) and taste it. Check if it has reached your desired thickness and smoothness.
- If it's too soft, freeze it for another 30-60 minutes before checking again.
- If it's too hard, let it sit at room temperature for 5-10 minutes before trying again.
Scoop the ice cream into a bowl and add your favorite toppings. You can add cherries, sliced bananas, granola (or crushed cookies/waffle cones), and chocolate sauce for a delightful sundae.
- Sprinkle 1 tablespoon of shredded coconut and some diced mango for a tropical dessert twist.
- Store leftover ice cream in an airtight container in the freezer for up to a week. Cover the surface with plastic wrap (before sealing the lid) to prevent ice crystals from forming!
Making Chocolate Ice Cream
Add whole milk, dry milk, and heavy cream to the blender. Measure ½ cup (120ml) of whole milk, ½ cup (8 tablespoons) of non-fat dry milk, and ½ cup of heavy cream.
- If possible, use a high-powered blender with multiple speed settings. If using a smaller blender, reduce the recipe ingredients by 50%.
- Non-fat dry milk helps the mixture freeze faster, so you won’t need to wait as long for the ice cream to set (or skip the freezing step if you prefer a soft, melt-in-your-mouth texture).
Add sugar, cocoa powder, vanilla, and ice. Measure ⅔ cup (11 tablespoons) of sugar, ⅛ cup (8 tablespoons) of unsweetened cocoa powder, and 2 cups of ice into the blender. Next, add 1 teaspoon of vanilla extract. If you want to experiment with other flavors, try these ingredients:
- 1 teaspoon of peppermint extract, and add 1 cup (16 tablespoons) of chocolate chips after blending.
- ½ cup (8 tablespoons) of frozen strawberries, blueberries, and raspberries.
- 1 cup (16 tablespoons) of thickly sliced almonds, crushed pecans, or shelled and crushed pistachios.
Blend the ingredients on low speed to crush the ice. Start blending on low speed to ensure the ice doesn’t jam the blender. Blend on low until the ice is broken into pea-sized pieces.
- If unsure whether the ice is crushed enough, stop the blender and check the mixture with a fork. If the ice chunks are still large, blend for another 15-30 seconds before checking again.
Switch the blender to high speed. Now blend the mixture on high until it becomes thick and smooth, resembling the consistency of a thick milkshake. Make sure the blender lid is on to avoid spills!
- Use a fork to check the mixture and ensure no pea-sized ice chunks remain.
Taste the ice cream to check its texture and flavor. Use a spoon to test the mixture. If it’s too thick, add ½ tablespoon (1.5 teaspoons) to 1 tablespoon (3 teaspoons) of liquid (whole milk or heavy cream) to thin it out. If it’s too thin, thicken the mixture by adding ½ tablespoon (1.5 teaspoons) to 1 tablespoon (3 teaspoons) of non-fat dry milk. Blend on high speed again after adding ingredients.
- Feel free to add other ingredients or flavors once the mixture reaches or nearly reaches your desired consistency. For example, you can add crushed Oreos, cookies, or brownies and pulse briefly to combine.
Transfer the ice cream into a freezer-safe container and freeze for about 1 hour. A shallow, lidded plastic container is the best choice to ensure the ice cream freezes quickly and evenly. Place the container in the coldest part of the freezer to speed up the freezing process. Only open the lid after 1 hour of freezing.
- You can skip this step if the ice cream already has your desired consistency.
Scoop the ice cream into small bowls and add your favorite toppings. Enhance the flavor with sliced bananas, a pinch of cinnamon, fresh strawberry slices, or chocolate sauce.
- Chill the serving bowls in the freezer beforehand if you’re enjoying the ice cream on a hot day.
- Store leftover ice cream in an airtight container in the freezer. Before sealing, cover the surface with plastic wrap to prevent ice crystals from forming.
Tips
- Replace half of the vanilla extract with ½ tablespoon of almond extract for a nutty aroma.
- For a richer chocolate flavor, use dark chocolate powder instead of regular unsweetened cocoa powder.
- Add 1 teaspoon of pandan extract for a subtle, nutty, and banana-like flavor.
- Incorporate a pinch of sea salt into chocolate ice cream for a balanced and harmonious taste.
- If adding fresh fruit, the freezing time will be longer.
- If your blender blades aren’t very sharp, add ice slowly to prevent the blender from jamming.
Warnings
- Avoid adding water to the mixture, as it can compromise the smooth texture of the final product.
