Did you know that to produce a delicious bowl of ice cream, you don't need a special ice cream maker? In fact, as long as you have a blender, milk, and other standard kitchen utensils, making chocolate or vanilla ice cream isn't as difficult as moving mountains! Want to add fruit or experiment with different flavors or complements? Go ahead and do it to create your favorite ice cream flavor at home!
Ingredients
Vanilla Ice Cream
- 60 ml milk
- 500 grams of ice cubes (preferably, use crushed ice cubes
- 4 tbsp. fine granulated sugar
- 1 tbsp. vanilla extract
- Nonfat milk powder, if necessary
Will make: 4 servings of ice cream
Chocolate Ice Cream
- 120 ml high fat liquid milk
- 8 tbsp. nonfat milk powder
- 120 ml heavy cream
- 11 tbsp. fine granulated sugar
- 8 tbsp. unsweetened cocoa powder
- 1 tsp. vanilla extract
- 500 grams of ice
Will make: 4 servings of ice cream
Step
Method 1 of 2: Making Vanilla Ice Cream
Step 1. Put 500 grams of ice cubes into the blender
It's best to use crushed ice to make it easier to process in a blender and to contribute a creamier texture to the ice cream mixture. However, if you don't have one, first crush the whole ice cubes using a food processor.
Step 2. Use a measuring spoon to add sugar and vanilla extract
In particular, you need to use 4 tbsp. powdered sugar and 1 tbsp. vanilla extract. If you don't have a measuring spoon, feel free to use another method as long as the measurements are right.
- For example, if your measuring cup is the equivalent of 1 cup or 240 ml/gram, try filling 1/16 of it with sugar to get the equivalent of 1 tbsp. sugar.
- If you don't have a teaspoon, understand that 1 tsp. the equivalent of a pinch of your index finger (over the smallest joint).
- Add a pinch of turmeric powder for an ice cream with a beautiful golden color and a richer taste.
Step 3. Pour 60 ml of milk into the blender
Use high-fat milk or cow's milk with 2% fat content to produce ice cream with a creamier taste and maximum viscosity. If you don't like ice cream that is too creamy, use liquid milk with 1% fat content, but be aware that low fat content can lead to the formation of more ice crystals in the ice cream. If you want, you can also use plant-based milks such as almond milk, soy milk, cashew milk, oat milk, or high-fat coconut milk. In fact, you can also use heavy cream to make ice cream with a thicker texture.
If you want to use nonfat milk or plant milk that is thinner than regular cow's milk, you will likely need to add more nonfat milk powder to thicken the texture of the ice cream later
Step 4. Process all ingredients for at least 1 minute or until the texture is really soft
Close the blender and process all the ingredients in it until the texture of the dough resembles a thick milk shake. If there are still ice cubes that are the size of a pea or more, continue to process the dough until the ice cubes are completely crushed.
- The processing time of the ice cream really depends on the power of the blender you use. Therefore, try to check the condition of the ice cream every 30-45 seconds to make sure the results are really to your liking.
- If the texture of the ice cream still resembles runny milk, add 2 tbsp. Gradually without fat milk powder until the texture is creamier and thicker.
Step 5. Transfer the dough to a freezer-safe container with a lid
Instead, choose a shallow and wide container so that the entire surface of the ice cream can be exposed to the cold temperature evenly. Also, use plastic containers that freeze ice cream faster, instead of glass or ceramic containers.
Step 6. Freeze the ice cream dough in the freezer for 2-3 hours
Push the container into the back of the freezer to speed up the freezing process. If you want, you can even place a container between two frozen foods to speed up the process. Want to taste ice cream right away? Please take it out before the recommended time, but be aware that the texture may not have set evenly.
If you like the very soft texture of the ice cream, please take it out of the freezer after 2 hours
Step 7. Take a scoop of ice cream to check consistency and taste
Now, it's time for the fun of tasting your homemade ice cream! Take a scoop of ice cream from the center of the container (which should freeze last) and taste it. Also make sure the texture and thickness are to your liking.
- If the texture of the ice cream is too soft, try putting it back in the freezer for 30 minutes to 1 hour before tasting it again.
- If the texture of the ice cream is too dense, try letting it sit at room temperature for 5-10 minutes before tasting it again.
Step 8. Transfer an appropriate amount of ice cream to a serving bowl and add your favorite toppings
For example, you can decorate the surface of the ice cream with fresh cherries, sliced bananas, granola, crushed graham crackers, crushed ice cream cones, or chocolate syrup to make a sundae bowl.
- Garnish the top of the ice cream with mango pieces and sprinkle the top with 1 tbsp. desiccated coconut to produce a delicious tropical flavored bowl of ice cream.
- Place leftover ice cream in an airtight container, and store the container in the freezer for up to one week. Before closing, don't forget to cover the surface of the container with a plastic sheet to prevent the formation of ice flowers due to exposure to extreme cold temperatures.
Method 2 of 2: Making Chocolate Ice Cream
Step 1. Put the high-fat liquid milk, powdered milk, and heavy cream into a blender
Specifically, you will need 120 ml of high-fat liquid milk, 8 tbsp. nonfat milk powder, and 120 ml heavy cream.
- Use a blender that is large and equipped with several degrees of speed. If the blender provided is not too large, feel free to cut the recipe in half.
- Milk powder without fat is able to make the texture of ice cream solid faster. As a result, the ice cream doesn't need to be frozen for too long, or even doesn't need to be frozen at all if you don't mind the soft and easy-to-melt texture of the ice cream.
Step 2. Add sugar, cocoa powder, vanilla and ice cubes
Use a measuring cup to add 11 tbsp. sugar, tbsp. unsweetened cocoa powder, and 500 grams of ice cubes into a blender. Then, use a measuring spoon to pour 1 tsp. vanilla extract in a blender. If you want to experiment with different flavors, try adding the following ingredients:
- 1 tsp. peppermint extract and (after the dough has been processed) 16 tbsp. chocolate chip
- 8 tbsp. frozen strawberries, cherries, blueberries or raspberries
- 16 tbsp. sliced almonds, crushed pecans or peeled and crushed pistachios
Step 3. Process all ingredients at low speed until the ice cubes are completely crushed
Remember, use a low speed so that the ice cubes that are still intact don't damage the blades of the blender and/or make it difficult to spin. In particular, process the dough at low speed until all the ice cubes are crushed or turned into very small flakes.
If you feel that there are still uncrushed ice cubes, turn off the blender and stir the mixture with a fork. If there are still ice cubes filtering through the fork, reprocess the dough for 15-30 seconds before checking again
Step 4. Turn on the blender at maximum speed
Process the ice cream mixture at high speed until the texture is thick and creamy, like thick milk shakes. Don't forget to close the blender so that the dough doesn't splash in all directions, OK!
Use a fork to trace the dough and make sure there are no ice cubes remaining
Step 5. Taste the ice cream to make sure it tastes and thickens to your liking
Use a spoon to scoop out a small amount of ice cream and taste it. If the texture of the ice cream is too dense, add 1/2-1 tbsp. a liquid ingredient, such as high-fat milk or heavy cream, to thin it out. Meanwhile, if the texture is too runny, add 1/2-1 tbsp. nonfat milk powder to thicken it. After adding the new ingredients, whatever they are, the ice cream mixture must be reprocessed in a blender on high speed.
Please add a variety of complements after the consistency of the ice cream to your liking. For example, you can add crumbs of Oreos, crackers, wafers, or cookies and mix them well into the ice cream
Step 6. Transfer the ice cream to a special container for storing food in the freezer, then store the container in the freezer for 1 hour
It's best to use a shallow plastic container with a lid to allow the ice cream to freeze quickly. Then, push the container into the back of the freezer to speed up the freezing process. Do not open the container before 1 hour, yes!
Skip this step if the consistency of the ice cream is to your liking
Step 7. Transfer enough ice cream to a small bowl, then add your favorite toppings
For example, you can add sliced bananas, a sprinkling of ground cinnamon, chopped fresh strawberries, or chocolate syrup to the surface of the ice cream to enhance the taste.
- Store the bowl in the freezer before use if the ice cream will be consumed in very hot weather.
- Put the remaining ice cream in an airtight container, then store the container in the freezer. Before closing, don't forget to cover the surface of the container with plastic wrap to prevent the formation of ice flowers due to exposure to extreme cold temperatures.
Tips
- Be aware that the addition of fruit can slightly slow down the ice cream freezing process.
- Add a little sea salt to the chocolate ice cream mixture to make the taste more delicious and balanced.
- If your blender blade isn't sharp enough, add ice cubes gradually so that the blender doesn't get too full and make it difficult to turn.
- Add 1 tsp. pandan extract to produce ice cream with a hint of peanut and banana flavor.
- Replace half of the vanilla extract with 1/2 tsp. almond extract to add a bit of delicious nutty flavor to ice cream.
- For a bowl of dark chocolate ice cream, use powdered dark chocolate instead of plain unsweetened cocoa powder.
