4 Ways to Make Ice Cream with Milk - wikiHow (2024)

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Last updated: March 28, 2024Facts checked

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Quick steps to make vanilla ice cream with regular milk

ingredients

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1. 1

   Combine milk, sugar and vanilla in a medium bowl. Measure outeach ingredient and add to a medium bowl. Use a large spoon to stir the ingredients together. Keep stirring until all the sugar has dissolved.^[1]

   • For the milk, any fat content is sufficient, whether it is fat-free, 2% or full fat.
   • You can also experiment with chocolate milk to make chocolate ice cream.
2. 2

   Add the mixture to an ice cream maker.If you have oneice machine, pour in the mixture. Turn it on and process the mixture for about 20 minutes until the mixture thickens considerably. Pour the mixture into an airtight Tupperware container and place it in the freezer.

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   Pour it into a shallow bowl if you don't have an ice cream maker.Ice cream makers are great, but there's no need to use one for this recipe. Pour the milk, sugar, and vanilla mixture into a shallow, freezer-safe bowl. Place this dish in your freezer.

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   Stir the mixture every 2 to 4 hours.The consistency of the ice cream can be improved by removing it from the ice and stirring it every 2 to 4 hours. Then put it back in your freezer.^[2]

   • If you used an ice cream maker, stir every 4 hours.
   • If you did not use an ice cream maker, stir every 2 to 4 hours after the first ice crystals form.
5. 5

   Freeze the mixture for 8 hours or overnight.After approx. 8 hours (and stirring occasionally) the ice cream should be completely frozen. It should have an ice cream-like consistency and be ready to serve immediately.

6. See Also

   Çılgın Dondurma Makinesi: Dondurma satıcısı sanatçıya dönüştü8 must-read tips for making homemade ice creamWhy doesn't my homemade ice cream freeze? - Bake Kneading, LLCThe importance of air in ice cream

   6

   Top with your favorite toppings andserve.The usein issketo transfer the ice cream to serving bowls. Top with chocolate syrup, whipped cream, nuts, dried or canned fruit and anything else you like on your ice cream.^[3]

   • Place any leftovers back in the freezer. They last several days.

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1. 1

   Place the sweetened condensed milk in the refrigerator.Condensed milk is typically sold in non-refrigerated cans. For this recipe, make sure the milk is nice and cold before mixing the ingredients. Place it in the refrigerator for a few hours before you start.

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   Use a stand mixerto whip the cream.Take the whipped cream out of the refrigerator and get started right away, because you want to make sure your ingredients are very cold when you mix them together. Start by beating the cream on medium speed with a whisk. Continue beating until stiff peaks form.^[4]

   • If you don't have a stand mixer, ahand mixerwill work fine.
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   Reduce the speed to low and add the condensed milk and vanilla.Once your stiff peaks start to form, remove the chilled condensed milk from the refrigerator. Reduce the mixing speed to low and slowly pour in the condensed milk and cream. Add the vanilla extract.

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   Return the speed to medium.When the additional ingredients have been added, return the mixer to medium speed. Continue beating the mixture until it thickens and stiff peaks form again. The peaks will be much thicker this time.^[5]

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   Customize your ice cream with your favorite toppings (optional).If you like vanilla ice cream with extra flavors and additions, now is the time to add them! You can add whatever you want, so experiment and have fun. Try adding crushed cookies, fruit puree, nuts, cake pieces, chocolate syrup and more to create your own custom flavor. Stir the mixture well to fully incorporate your additions.

   • To make strawberry cheesecake ice cream you need e.g. add 1 cup cheesecake and desired amount of strawberry puree.
   • Mix 2/3 cup crushed Oreos to make cookies and ice cream.
   • Add 1/4 cup of mango puree for a fruity mango ice cream.
6. 6

   Pour the mixture into a container and freeze it for 6 hours.Transfer your ice cream mixture to a large resealable freezer container (such as Tupperware). Place it in the freezer for at least 6 hours or overnight. After 6 hours your ice cream is ready to enjoy.

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1. 

   1

   Pour the coconut milk into a pan.Shake the cans of coconut milk vigorously before opening them. Measure out ½ cup of it and set it aside for now. Pour the remaining coconut milk into a saucepan.

   • Coconut milk separates in the can, so if you shake it well before use, the liquid will be reabsorbed with the solids.
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   Add sweetener of choice and salt.Measure out agave, maple syrup, honey or sugar for your ice cream, whatever you like best. Add this to the pan. Measure the salt and add it too.^[6]

3. 3

   Stir the coconut milk over medium heat for 1-2 minutes.Turn your stove burner to medium heat. Stir the coconut milk mixture as it heats. Continue stirring until the mixture has warmed and the sweetener has completely dissolved. This should take 1-2 minutes.

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   Combine the cornstarch and reserved coconut milk.Place the cornstarch in a small bowl with the ½ cup of coconut milk you reserved. Beat it quickly. Continue whisking until the cornstarch is completely dissolved.

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   Pour the cornstarch mixture into the hot coconut milk.Add the cornstarch mixture to the pan with the warm, sweetened coconut milk. Beat gently to incorporate the two.

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   Increase the heat to medium and cook for 6-8 minutes.Increase the heat and stir the mixture as it begins to boil and thicken. Keep stirring until the mixture is thick enough to coat the back of a spoon. This should take about 6-8 minutes. Keep an eye on it and don't let it boil.^[7]

7. See Also

   What's wrong with rolled ice cream? We explain this Instagram-worthy dessert rolling into Dallas-Fort Worth

   

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   Remove from heat and add vanilla.Once the base has thickened, turn off the burner and move the pan away from the heating element. Add the vanilla to the base and stir to incorporate. Let the base cool for a few minutes.

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   Pour the base into a container and place in the refrigerator.Transfer the soil to a shallow container. Cover the container with plastic wrap. Refrigerate for at least 4 hours or up to 3 days.

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   Let the cooled base run for 10-20 minutes.Remove the container from the refrigerator and remove the plastic covering. The base should have a pudding-like texture at this point. Pour it into your ice cream maker and start churning. You want the base to thicken quite a bit until it reaches a consistency similar to soft serve ice cream.

   • Each machine is different, but it takes between 10 and 20 minutes.
   • At the end of the churning session, add any desired extras and churn for a few more seconds.
10. 10

    Place the ice cream in a container and freeze it for 4 hours.Scrape the ice from the maker bowl into a freezer container with a resealable lid. Cover it with a piece of wax or parchment paper, which will protect it from ice crystal formations. Place in the freezer for 4 hours until the mixture is hard and serve.^[8]

    • You may want to take it out of the freezer and place it on the counter for a few minutes to let it thaw a bit before taking it out.

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• To remove the ice crystals, mix the ice with a hand blender every half hour when storing overnight.

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