Usually, ice cream is made from heavy or heavy cream and eggs. Despite the delicious taste, this dish may not be as healthy as one might think. Fortunately, milk can be a delicious and healthier substitute for regular cream. For a richer and softer texture, you can make ice cream from sweetened condensed milk. As a vegan option, you can use coconut milk to make ice cream.
Ingredients
Vanilla Ice Cream from Regular Milk
- 960 ml milk (any fat level)
- 120 grams of sugar
- 1 teaspoon vanilla extract
For 8 servings
Vanilla Ice Cream from Sweetened Condensed Milk
- 400 ml sweetened condensed milk (fat free or regular)
- 450 ml whipped cream, chill
- 1 teaspoon vanilla extract
For 3 pints of ice cream
Vegan Ice Cream from Santan
- 2 cans (380-450 ml) fatty coconut milk
- 60 grams of agave syrup, maple syrup, honey, turbinado sugar, or cane sugar
- 1/4 teaspoon salt
- 2 tablespoons corn starch
- 1 1/2 teaspoons vanilla extract
- Optional additives: nuts, chocolate chips (or carob), fruit puree, cocoa beans, and more.
For 6-8 servings
Step
Method 1 of 3: Using Plain Milk
Step 1. Combine milk, sugar and vanilla extract in a medium bowl
Measure each ingredient and place in a medium-sized bowl. Use a large spoon to stir all the ingredients. Keep stirring until the sugar is dissolved.
- For milk, you can use a variant with any fat level (eg fat-free, 2% fat, or full fat).
- You can also experiment with chocolate milk to make chocolate ice cream.
Step 2. Add the mixture into the ice cream maker
If you have an ice cream maker, pour the mixture into the machine. Start the engine and process the mixture for about 20 minutes until it thickens. After that, transfer the mixture to an airtight plastic container and place it in the freezer.
Step 3. Pour the mixture onto a tray or baking sheet if you don't have an ice cream maker
While this helps, you don't have to use an ice cream maker for this recipe. Pour the milk, sugar, and vanilla extract mixture into a frostproof baking dish. After that, put the pan in the freezer.
Step 4. Stir the mixture every 2-4 hours
The consistency of the ice cream will improve if you take it out every 2-4 hours and stir it in. After stirring, put the ice cream back in the freezer.
- If you are using an ice cream maker, stir the mixture every 4 hours.
- If you're not using an ice cream maker, stir the mixture every 2-4 hours after the first ice crystals have formed.
Step 5. Freeze the mixture for 8 hours or overnight
After about 8 hours (and stirring frequently), the ice cream will freeze. The consistency is just right and the ice cream is ready to be served immediately.
Step 6. Place your favorite toppings on top of the ice cream and serve
Use a spoon to transfer the ice cream to a serving bowl. Add chocolate syrup, whipped cream, nuts, dried or canned fruit, and any other ingredients you like to the top of the ice cream.
Return the remaining ice cream to the freezer. Ice cream can be stored for several days
Method 2 of 3: Using Sweetened Condensed Milk
Step 1. Put the sweetened condensed milk in the refrigerator
Sweetened condensed milk is usually sold in cans that are not refrigerated. For this recipe, make sure the milk is well and chilled before mixing it with the other ingredients. Place the can of milk in the refrigerator for a few hours before you start making the ice cream.
Step 2. Use an upright mixer to beat the heavy cream
Remove the heavy cream from the refrigerator and process it immediately as you will need to make sure all the ingredients are very cold when they are mixed. Beat the cream using a hand whisk on medium speed first. Keep beating until the dough forms a kind of peak or cone that sticks to the hand of the beater.
If you don't have a regular mixer (stand-up mixer), use a hand mixer
Step 3. Lower the speed of the mixer and add the sweetened condensed milk and vanilla extract
Once the dough forms a cone or peak at the end of the whisk, remove the cooled condensed milk from the refrigerator. Lower the speed of the mixer and slowly pour the milk into the cream mixture. Add vanilla extract afterwards.
Step 4. Increase the speed to medium again
Once the additional ingredients are added, increase the speed to medium again. Keep beating the mixture until it thickens and the dough forms stiff cones or peaks. At this stage, the peak consistency of the dough should be noticeably thicker.
Step 5. Modify the ice cream dough with your favorite additives (optional)
If you want to add flavor or additional ingredients to the ice cream mixture, add the ingredients at this stage. You can add whatever you want so try experimenting while you have fun. If desired, add crushed cookies, fruit puree, nuts, cookie chips, chocolate syrup, or other ingredients for a unique taste. Stir the dough so that the ingredients are evenly mixed.
- For example, to make cheesecake strawberry ice cream, add 240 grams of cheesecake and the desired amount of strawberry puree.
- Add 120 grams of crushed Oreos to make cookie and cream ice cream.
- Add 60 ml of mango puree to make mango-flavored fruit ice cream.
Step 6. Put the mixture in a container and freeze for 6 hours
Transfer the ice cream mixture to a large, sealable, cold-resistant container (eg Tupperware). Store the container in the refrigerator for at least 6 hours or overnight. After that, the ice cream is ready to be enjoyed.
Method 3 of 3: Making Vegan Ice Cream from Coconut Milk
Step 1. Pour the coconut milk into the pan
Shake the can of coconut milk before you open it. Remove half the coconut milk from the can and set aside. Pour the remaining coconut milk into the pan.
The liquid and coconut milk deposits in the can are usually separate. Therefore, shake the can before use to re-mix the liquid with the precipitate
Step 2. Add your favorite sweetener and salt
Measure out agave syrup, maple syrup, honey, or sugar, depending on your preferred ingredients. Put the ingredients into the pan. Measure and add salt to the coconut milk.
Step 3. Stir the coconut milk over low-medium heat for 1-2 minutes
Turn the stove on to low-medium heat. Stir the coconut milk mixture while it is heated. Keep stirring until the mixture begins to heat up and the sweetener dissolves. This process takes about 1-2 minutes.
Step 4. Add corn starch and remaining coconut milk
Pour the corn starch and remaining coconut milk into a small bowl. Whisk the two ingredients quickly. Keep stirring until the cornstarch is dissolved.
Step 5. Pour the corn starch mixture into the heated coconut milk
Put the cornstarch mixture into a saucepan filled with warm coconut milk that has been sweetened. Stir the two ingredients carefully.
Step 6. Raise the heat to medium and heat the mixture for 6-8 minutes
Increase the heat and stir the mixture as it begins to thicken and cook. Keep stirring until the mixture is thick enough to stick to the back of a spoon. This process takes about 6-8 minutes. Watch the mixture and don't let the coconut milk boil.
Step 7. Remove the pan from the heat and add the vanilla extract
Once the base mixture has thickened, turn off the stove and remove the pan. Add the vanilla extract and stir to combine. Let the dough cool for a few minutes.
Step 8. Pour the base mixture into a container and refrigerate
Transfer the dough to a short-walled container. Cover the container with plastic wrap. Refrigerate for at least 4 hours or up to 3 days.
Step 9. Beat the basic dough for 10-20 minutes
Remove the container from the refrigerator and remove the plastic wrap. At this stage, the basic dough has a texture that resembles pudding. Put the dough into the ice cream maker and mash it. Allow the mixture to thicken until the consistency resembles soft ice cream.
- Each machine is different, but generally this process takes 10-20 minutes.
- Add additional ingredients if desired at the end of the refining process. After that, knead the dough again for a few seconds.
Step 10. Transfer the ice cream mixture to a container and freeze for 4 hours
Take the ice cream mixture from the bowl of the ice cream maker, and place it in a sealed, cold-resistant container. Place wax paper or parchment paper on the surface of the dough to prevent ice crystals from forming. Freeze dough for 4 hours until firm, then serve.
