Make Simple Ice Cream

Ever wonder how to make ice cream without all the hassle? For most types of simple ice cream, you only need a handful of ingredients, and you don't even need an ice cream maker! Once you know the basics, you can experiment with inventing your own ice cream flavors.

Ingredients

Basic Ice Cream

• 2 cups (475 milliliters) whole milk
• 2 cups (475 milliliters) heavy cream
• 1 teaspoon of vanilla extract
• ½ to ¾ cup (115 to 170 grams) white, granulated sugar
• ½ to ¾ cup (120 to 180 milliliters) flavoring, such as chocolate syrup, caramel, or peanut butter (optional)
• ¾ to 1 cup (130 to 175 grams) add-ins, such as: chocolate chips or crushed cookies (optional)

Rich and Creamy Ice Cream

• 2 cups (475 milliliters) heavy cream
• 1 14-ounce can (397 grams) sweetened condensed milk
• 1 teaspoon vanilla extract
• Mix-ins, such as chocolate chips, marshmallows, etc. (optional)

Banana Ice Cream

• 4 to 5 bananas, peels and frozen
• Peppermint or vanilla extract (optional)
• 1 to 2 tablespoons cocoa powder (optional)
• Handful of dark chocolate chips or strawberries (optional)

Coconut Cream Ice Cream

• 3 ½ cups (820 milliliters) full-fat coconut milk
• 1/3 to ½ cup (115 to 175 grams) honey or agave nectar
• 2 tablespoons vanilla extract

Steps

Making Basic Ice Cream

1. Pour the milk, heavy cream, vanilla, and sugar to a blender. If you plan on adding and liquid-y extras, such as chocolate syrup, do so now.
   • Add smoothie fillings, like chocolate syrup.
2. Blend until smooth. Make sure that all of the ingredients are evenly combined.
3. Add any chunky extras and blend again. Now is the time to add in some extra goodies, such as chocolate chips, crumbled cookies, or even sliced strawberries. Pulse the blender a few times until the new ingredients are just mixed in.
   • If you are adding fruit, you can blend it until completely smooth.
4. Pour the mixture into a freezer safe container. Cover the container with a lid or a sheet of plastic wrap to protect it from getting any ice crystals.
5. Freeze the mixture for 6 to 8 hours. For fluffier ice cream, stir the mixture every hour or so.
6. Serve the ice cream with an ice cream scoop and freeze any leftovers. The ice cream will last for about 2 weeks in the freezer.

Making Rich and Creamy Ice Cream

1. Beat the heavy cream until still peaks form, about 3 to 4 minutes. Pour the heavy cream into a mixer, and beat on high. This will give you a thick, creamy base for your ice cream.
   • If you don't have an electric mixer, you can use a food processor fitted with whisks.
2. Stir together the sweetened condensed milk and vanilla extract in a large bowl. Make sure that the bowl is large enough to hold the beaten heavy cream as well.
3. Fold the beaten cream into the condensed milk mixture using a spatula. Keep folding and stirring until it is evenly combined.
4. Consider adding some goodies. Gently fold in your desired additions or flavorings with a spatula. Be careful not to over-mix, or your ice cream will lose its fluffiness. Here are some ideas to get you started:
   • To make mint-chip ice cream, add a few drops of peppermint extract and a handful of mini chocolate chips.
   • To make S'mores ice cream, add some mini marshmallows, crumbled graham crackers, and some chocolate chunks.
   • To make cookies-n-cream ice cream, add 8 crushed Oreo cookies (or similar sandwich cookies).
5. Pour the mixture into a freezer-safe container and cover with a piece of foil. The foil will help keep the ice cream soft, and prevent ice crystals from forming.
   • You can also pour the mixture into individual cups or bowls to make small, ready-to-serve desserts.
6. Freeze for 4 to 6 hours, and serve. Once the ice cream is frozen, you can scoop it out into small bowls using an ice cream scoop. If there are any leftovers, put them back into the freezer.

Making Banana Ice Cream

1. Peel and freeze 4 to 5 bananas overnight. The more ripe the bananas are, the better your ice cream will turn out.
2. Cut or break the bananas into small pieces and add them to a food processor. You want the banana chunks to be about ½ inch (1.27 centimeters). If they are too big, they may clog up your food processor.
3. Blend for 40 to 60 seconds, or until the mixture is thick and creamy. Do not over-blend your ice cream, or it will start to melt.
4. Consider adding some flavoring and blend for another 10 to 15 seconds. At this point, your ice cream is ready to eat, but you can take it a step further by adding some goodies, such as chocolate chips. Here are some yummy ideas to get you started:
   • To make mint-chip ice cream, add a few drops of peppermint extract and a handful of dark chocolate chips.
   • To make chocolate ice cream, add 1 to 2 tablespoons of cocoa powder.
   • To make strawberry ice cream, toss in a handful of sliced strawberries and a few drops
5. Serve the ice cream immediately, or freeze it for later. Scoop the ice cream out into small serving bowls using an ice cream scoop. If you aren't going to eat it right away, transfer it into a freezer-safe container and put it into the freezer; it will last for about two days. Keep in mind that because this ice cream is made from bananas, it will turn a light brown after some time.

Making Coconut Cream Ice Cream

1. Mix the ingredients in a blender until combined, about 30 seconds. You can also whisk them together in a bowl until everything is evenly combined.
2. Pour the mixture into an ice cream maker and freeze it according to the manufacturer's instructions. Every ice cream maker will be a little different, so make sure that you follow the directions for your specific maker.
   • If you don't have an ice cream maker, transfer the ice cream to a freezer-safe container, and freeze for 6 to 8 hours. Stir it with a spoon every hour. Keep in mind that the ice cream won't be as creamy.
3. Transfer the mixture to a freezer-safe container and freeze it for at least 1 hour. Freezing the ice cream for 4 to 6 hours would be recommended, however. This allows the ice cream to "ripen." It will improve its texture and flavor.
   • If you are not using an ice cream maker, then you cam simply pull your ice cream after the initial freezing time.
4. Serve the ice cream using an ice cream scoop and freeze any leftovers. If it is too hard, let it soften for about 15 minutes on the counter. The ice cream will last 1 to 2 weeks in the freezer.

Tips

• If you are making peppermint ice cream, add a few drops of green food coloring.
• Garnish your ice cream with chocolate sauce, whipped cream, sprinkles, and a maraschino cherry for the ultimate dessert.
• Experiment with adding different mix-ins, such as chocolate chips, sprinkles, chocolate sauce, etc.
• Simple ice cream is a great way to teach kids how to work in the kitchen.
• If the ice cream is too sweet, add a pinch of salt into the mixture before you freeze it. The salt will cut the sweetness.

= Basic Ice Cream

• Blender or food processor
• Freezer-safe container

Rich and Creamy Ice Cream

• Electric mixer
• Bowl
• Whisk
• Spatula
• Freezer-safe container
• Foil or wax paper

Banana Ice Cream

• Food processor
• Spatula
• Freezer-safe container (optional)

Coconut Cream Ice Cream

• Blender
• Ice cream maker (optional)
• Freezer-safe container

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Sources and Citations

See also

• Make Chocolate Chip Cookie Dough Ice Cream
• Make Kulfi (Indian Milk Ice Cream)
• Make Tie Dye Ice Cream (Sundaes)
• Make Mint Chip Ice Cream
• Make a Donut Ice Cream Sandwich
• Make a McDonald's McFlurry
• Make Ice Cream with a Machine
• Make Sea Salt Ice Cream from Kingdom Hearts
• Make Ice Cream with a Bag
• Make Ice Cream in a Blender with Milk

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