How to make homemade ice cream


Making ice cream from scratch might sound like a fun activity for kids, but not exactly something to be done on a regular basis. Between an endless crank and a mellow result that isn’t what you imagined, the process can leave you less than satisfied. But we’re here to point out that it’s totally possible to make ice cream that’s as delicious as it is easy. We chatted with two food blogger couples, the duos behind Two Peas & Their Pod and A Couple Cooks, to learn the secrets to making delicious – no soup or fondant! – ice cream at home.

There are two easy ways to spoon ice cream at home: with an ice cream maker or by making ice cream without churn. Sonja Overhiser, half of A Couple Cooks, prefers the former, and she and her husband use the Cuisinart stainless steel ice cream maker.

“A quality ice cream maker is important to us,” she explains. “We got burned by a shoddy maker that made melting ice cream, so we made sure we got a new one that would hold up. This Cuisinart machine is really all you need – no rock salt or extra supplies. The device can churn ice cream in about 15 minutes, although you need to plan ahead because the bowl, which comes out of the machine, needs to be frozen overnight. Ice cream can be eaten immediately for a chewy texture or frozen in a loaf pan for a softer consistency.

A good ice cream scoop can also help. The Overhisers’ favorite spoon is available on Amazon, although this similar one from Oxo, with a pointed tip and a comfortable rubber grip, may ship faster at the moment.

If you don’t want to buy an ice cream maker yet, or don’t have room for one, consider churnless ice cream, where the whipped cream is folded with condensed milk and flavorings, and then frozen. Maria Lichty from Two Peas & Their Pod uses a KitchenAid blender with the whisk. However, you can also use a hand blender. The ice cream can then be frozen in a loaf pan until it is hard enough to collect.

Cuisinart Stainless Steel Ice Cream Maker ($ 73.99;

Cuisinart Stainless Steel Ice Cream Maker

The Overhisers invested in this after being burned by a budget model and haven’t looked back.

Balci Stainless Steel Ice Cream Scoop ($ 12.95;

Balci stainless steel ice cream scoop

Balci stainless steel ice cream scoop

This is the Overhisers’ favorite spoon because the pointed end makes it easier for you to dig into frozen ice cream.

Oxo Good Grips Stainless Steel Ice Cream Scoop ($ 14.99;

Oxo Good Grips Stainless Steel Ice Cream Scoop

Oxo Good Grips Stainless Steel Ice Cream Scoop

Similar to the Balci shovel, but potentially more readily available for shipping, it also has a non-slip grip so your hand doesn’t get too tired or cold.

KitchenAid Artisan 5 Quart Stand Mixer ($ 279.99;

KitchenAid Artisan 5 Quart Stand Mixer

KitchenAid Artisan 5 Quart Stand Mixer

This machine is a favorite of our editors for many reasons, one being that using the whisk and whipping cream for churnless ice cream is virtually effortless.

Cuisinart 7-Speed ​​Electric Hand Blender ($ 59.99;

Cuisinart 7-Speed ​​Electric Hand Mixer

Cuisinart 7-Speed ​​Electric Hand Mixer

The Cuisinart Hand Mixer is a space-saving way to whip up delicate creams to incorporate into ice cream or for whipping foam, tackling tough doughs and mixing doughs.

American bread pan ($ 15;

American bread pan

American bread pan

Lichty recommends this non-stick loaf pan for freezing ice cream without churning.

The most important thing to consider when making ice cream is time: it can take over 24 hours from start to finish, although most of the time is without intervention, such as freezing the bowl of ice cream overnight. Many recipes also require combining the ingredients over heat to mix them well, then allowing them to cool before adding them to the machine. Then, once the ice cream is churned, it returns to the freezer to take on a hard consistency. You can start with a basic vanilla recipe and use it as an entry point to play with mixtures and flavors. The Overhisers’ popular vegan chocolate ice cream is also an easy, dairy-free first recipe to tackle.

“Alex and I don’t eat 100% vegan, but we love vegan ice cream because it’s a little lighter and just as creamy,” says Sonja Overhiser. Another advantage of vegan ice cream? The ingredients are all shelf stable, which means you can stock up and make ice cream whenever the mood takes you.

The Overhisers played around making their vegan ice cream as creamy as regular dairy and learned a few tricks. First, use whole coconut milk as the base. Adding cornstarch helps thicken it, and the agave syrup along with the granulated sugar keeps it sweet but not grainy. Once the ingredients are combined and warmed in a small saucepan, then cooled, they go straight through the machine for 15 minutes.

Vegan chocolate ice cream is also easy to experiment with. If you want to make it into a vegan vanilla ice cream, the Overhisers suggest leaving out the cocoa powder and chocolate and adding more vanilla. Add peppermint extract and chocolate chips to make peppermint chips, or mix in peanut butter to make chocolate peanut butter ice cream. You can check out other variations on their website, but that’s just the start – start experimenting with your own favorite flavors, spices, and blends too! The Overhisers recommend freezing their vegan ice cream for at least four hours for those who prefer a harder consistency.

Listen mom, no machine! You can also make ice cream without the machine. An advantage of Lichtys Churnless Ice Cream is that it requires less planning up front, as there is no need to chill or cook the ingredients in advance. Start by whipping the cream until high peaks form (about three minutes). Then the sweetened condensed milk is folded with a rubber spatula, then the mixtures are added. Finally, the mixture is poured into a loaf pan and frozen for at least six hours. You don’t need to add sugar because condensed milk is already sweet. You can even make the basic chocolate by incorporating the cocoa powder with the cream before whipping it.

To get started, check out a pair of recipes for Two Peas & Their Pod’s popular no-churn ice cream: Salted Caramel Pretzel and Cinnamon Snickerdoodle. With both, you can buy pre-made ingredients or make your own caramel sauce or snickerdoodles to experiment further.

The hardest part of making homemade ice cream is the wait. The easiest part? Definitely eat it. We’ve rounded up some of our personal favorites and top rated supplies to serve up your own ice cream party any day of the week.

Otis Classic Whipped Cream Dispenser ($ 59.99;

Otis Classic Whipped Cream Dispenser

Otis Classic Whipped Cream Dispenser

Homemade whipped cream is much tastier than that from a tin can. You can whip it up on a hand or stand mixer, or make it “on demand” with a convenient whipped cream dispenser.

Waffle bowls, 10 units (prices vary by location;

Waffle bowls, 10 units

Waffle bowls, 10 units

Waffle cones are great, but choosing one usually means fillings are off limits. That is, unless you put them in a waffle bowl and get the best of both worlds. (You’re welcome.)

Wilton Rainbow Sprinkles (prices vary by location;

Wilton's Rainbow Sprinkles

Wilton’s Rainbow Sprinkles

Rainbow glitter brightens everything up. If you need more sprinkle inspiration than using them to garnish cupcakes and sundaes, check out Two Peas & Their Pod’s Funfetti Cookie Recipe.

Libbey Fountain Shoppe 12 oz Glasses, Set of 6 ($ 19.99;

Libbey 12-Ounce Fountain Shoppe Glasses, Set of 6

Libbey 12-Ounce Fountain Shoppe Glasses, Set of 6

Homemade ice cream is also a great base for other desserts, like an ice cream pie or milkshakes. These Libbey glasses are perfect for a dose of nostalgia while you enjoy an old-fashioned milkshake or even an oversized sundae.

“The Perfect Ball: Ice Creams, Sorbets, Granitas and Sweet Sides” ($ 10.26;

“The perfect ball: ice creams, sorbets, granita and sweet side dishes”

If you’re looking for recipe inspiration in book form, try this beloved bestselling collection that has over 800 positive reviews on Amazon. Explore all kinds of flavors and combinations with expert advice along the way.

“Dairy-free ice cream: 75 recipes made with eggs, gluten, soy or refined sugar” ($ 29.95;

“Dairy-free ice cream: 75 recipes without eggs, gluten, soy or refined sugar”

If you have dietary restrictions for health reasons, personal reasons, or for any reason, this book contains recipes that help you avoid ingredients that might traditionally exclude ice cream from your menu. It has over 200 positive reviews on Amazon and is now available from Barnes & Noble.

No matter how you make your own ice cream, the real fun is finding new favorite flavor combinations or figuring out how to make your all-time favorite flavor at home.

“Go with your guts! Urges Overhiser. “There really is no wrong answer. ”

The above prices reflect the retailer price listed as of the publication date of this article.

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