Ice cream doesn’t need to be complicated. Even if you don’t own an ice cream machine, you can still whip up a creamy, refreshing batch at home with just a few ingredients and a little patience. Here are two foolproof methods.
Method 1: No-churn freezer ice cream
This method takes a little longer, but allows you to achieve a personalised texture.
Basic method:
- Whip cream until stiff peaks form.
- Fold in condensed milk and flavourings (vanilla, chocolate, peppermint, you name it).
- Transfer mixture to a freezer-safe dish.
- Whisk or stir the mixture every 2 to 3 hours to break up ice crystals.
- Repeat until smooth and frozen.
Top tip: Add in mix-ins like chocolate chips or roasted nuts in the final whisk.
Method 2: Ice cream in a bag
This method is quicker than the first, giving you ice cream in about 15 minutes! It takes some shaking strength and a little science-know-how, but it satisfies the cravings no less.
Basic method:
- Fill a resealable bag with milk, cream, sugar, and flavouring.
- Seal tightly, then place inside a larger resealable bag filled with ice cubes and salt.
- Seal the larger bag and shake vigorously! Shake for a good 5 to 10 minutes, or until frozen and smooth.
- Rinse the inner bag before scooping out the ice cream to avoid salty drips.
Top tip: Enjoy immediately as soft serve, or freeze for a firmer scoop.
Making ice cream at home is easier than you think. Whether you prefer the hands-off whisk-and-wait method or the shake-it-up bag technique, you’ll end up with a sweet treat that’s just as satisfying (if not more) than the store-bought version.
First published by Food & Home
