Ice cream is something you can have all year long, even though it is more popular in the summer. You can add anything you want to the ice cream, too. You can have fresh fruit, sprinkles, chocolate syrup, anything. It is also really easy to make yourself.
The ingredients are also everyday ingredients. So you would always have them in your house. There are so many ways to make ice cream, too, so you can experiment to see which one’s better. Or you can just make all of them if you really want to.
1. Ice Cream Method 1
This ice cream is made with an ice cream maker, so if you don’t have one, just skip to the next method. You can add anything you want to this ice cream recipe, too, like cookies or brownies. You can add fruit, too, just wait until after you make the ice cream.
- 1 1/3 cups of heavy cream
- 1 1/4 cups of whole milk
- 3/4 cup of sugar
- 1/8 teaspoon of fine sea salt
- 1 tablespoon of vanilla extract
- 2 cups of add-ins, brownies, cookies, or blondies (optional)
1. Pour 1 cup of the cream into a saucepan and add the sugar and salt. Add half of the vanilla extract next. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat, and add the rest of the cream, and vanilla extract, and the milk. Stir to combine and chill in the refrigerator.
2. When ready to churn, whisk the mixture again and pour it into the ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container, and place in the freezer until ready to eat. Enjoy!
2. Ice Cream Method 2
This is a five-ingredient recipe, so it is really simple. This recipe also allows you to add your favorite toppings before you freeze the ice cream. You can add cookie crumbs, nuts, coconut, and chocolate chips. Anything you can think of, basically.
- 1/2 cup of cold milk
- 1 tablespoon of vanilla extract
- 1 can of sweetened condensed milk
- 1/8 teaspoon of salt
- 1 pint of heavy cream
1. In a medium bowl, stir together cold milk, vanilla, condensed milk, and salt. Set aside.
2. In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into the whipped cream.
3. Pour into shallow 2-quart dish. cover and freeze for four hours, stirring once after 2 hours or when edges start to harden. Serve or store in an airtight container for up to 10 days. Enjoy!
3. Ice Cream Method 3
Making ice cream in a plastic bag sounds weird, but it’s actually really easy to do. This is a plain vanilla ice cream, but you can add your own ingredients to make it taste better if you want. They would be added in after you make the ice cream and put it in the freezer.
- 1/2 cup of whole milk, half and half, or heavy cream
- 1 tablespoon of sugar
- 1 teaspoon of vanilla extract
- 6 tablespoons sea salt
- 2 cups of ice
- Sandwich sized ziplock bag
- Quart sized ziplock bag
1. In the sandwich-sized ziplock bag, add milk, sugar, and vanilla. Seal the bag tightly.
2. In the quart-sized bag, add the ice and salt.
3. Place the smaller bag in the larger bag, and seal tightly.
4. Shake the bag as hard as you can, without popping the seal open, for five minutes or until it reaches the consistency you want for ice cream.
5. Remove the smaller bag and rinse it off, making sure to remove any salt pieces that may have stuck to the outside or to the seal.
6. Eat the ice cream straight out of the bag with a spoon and enjoy!
4. Ice Cream Method 4
This ice cream recipe has three ingredients, which is really easy. And one of the ingredients is whipping cream. I never would have thought to use whipping cream to make ice cream, but it actually tastes really good. You can add other ingredients to this recipe, too.
- 2 cups of heavy whipping cream
- 1 14-ounce can of sweetened condensed milk
- 1 teaspoon of vanilla flavoring
1. Pour the whipping cream into a bowl or stand mixer. Mix on high speed until stiff peaks start to form, about five minutes.
2. In a small bowl, mix together the vanilla flavoring and the sweetened condensed milk. You can substitute vanilla for mint, almond, or any other flavorings you would like to try.
3. Spoon in small amounts of the milk mixture into the whipped cream at a time. Fold them together very carefully. It will get soupy, but that’s okay.
4. Using a glass casserole dish, spread the ice cream mixture out with a spatula. Freeze for at least six hours to get a perfect consistency. Enjoy!
5. Ice Cream Method 5
This ice cream is made with frozen bananas, so if you don’t like bananas, then skip this method. You can add anything you want to this recipe, and I mean anything. Strawberries, chocolate chips, peppermint, or cocoa powder are all good additions.
- 4 to 5 bananas, peeled and frozen
- Peppermint or vanilla extract, optional
- 1 to 2 tablespoons of cocoa powder, optional
- A handful of dark chocolate chips or strawberries, optional
1. Peel and freeze 4 to 5 bananas overnight. The more ripe the bananas are, the better your ice cream will turn out.
2. Cut or break the bananas into small pieces, and add them to a food processor. You want the banana chunks to be about 1/2 inch thick. If they are too big, they may clog up the food processor.
3. Blend for 40 to 60 seconds, or until the mixture is thick and creamy. Do not over-blend your ice cream, or it will start to melt.
4. Consider adding some flavoring, and blend for another 10 to 15 seconds. At this point, your ice cream is ready to eat, but you can take it a step further by adding some goodies, such as chocolate chips.
5. Serve the ice cream immediately or freeze it for later.