Most ice cream is made with a lot of whipped cream and eggs. Ice cream is sweet and delicious, but not very healthy. Compared with traditional whipped cream, ice cream made with milk is both delicious and healthier. If you want your ice cream to have a richer flavor, replace the ingredients with sweetened condensed milk. If you are vegetarian, use coconut milk for ice cream.

Ingredients

Use ordinary milk to make vanilla ice cream

4 cups of milk (fat content is not required)

1 cup of sugar

1 teaspoon vanilla extract

Serves 8

Use condensed milk to make vanilla ice cream

400ml sweetened condensed milk (skim or regular condensed milk) Yes)

2 cups refrigerated whipping cream

1 teaspoon vanilla extract

Can make 1.4L ice cream

Made with coconut milk Vegan Ice Cream

2 cans full-fat coconut milk

1/2 cup agave syrup, maple syrup, honey, tobinado, or cane sugar

1 /4 teaspoons salt

2 tablespoons starch

1 1/2 teaspoons agave extract

Other ingredients: nuts, chopped chocolate (or chopped carob beans ), fruit puree, crushed cocoa, etc.

Method 1. Use ordinary milk to make vanilla ice cream

1. Pour milk, sugar and vanilla extract into a medium bowl. Measure ingredients and pour into medium bowl. Use a large spoon to stir the ingredients evenly. Stir constantly until the sugar melts.

Regardless of the fat content, skim milk, low-fat milk, whole milk, etc. can be used to make ice cream.

You can also choose chocolate milk to make chocolate-flavored ice cream.

2. Pour the mixed ingredients into the ice cream machine. If you have an ice cream maker, just pour the ingredients right into it. Turn on the machine and wait 20 minutes, the concentration of the mixture will increase significantly. Finally, pour the mixture into an airtight container such as Tupperware and place it in the freezer.

3. If you don’t have an ice cream maker, pour the mixture into a shallow dish. Having an ice cream machine is certainly convenient, but the method described here does not require one. Pour the milk, sugar, and vanilla extract into a shallow, freezable dish and place the dish in the freezer.

4. Stir the mixture every 2 to 4 hours. Take out the mixture and stir it every 2 to 4 hours to make the consistency of the mixture closer to that of ice cream. Place the dish back in the refrigerator after stirring.

If you are making ice cream in an ice cream machine, churn the mixture every 4 hours.

If you don’t have an ice cream machine, take out the plate and stir every 2 to 4 hours, when ice crystals form on the surface of the mixture.

5. Freeze the mixture for 8 hours or overnight. After 8 hours of freezing and regular stirring, the ice cream is completely frozen. At this time, the consistency of the homemade ice cream is very close to that of the purchased ice cream, and it is ready to be enjoyed.

6. Use your favorite ingredients with ice cream. Use a special ice cream scoop to scoop the ice cream into the container. You can drizzle some chocolate syrup, squeeze some whipped cream, sprinkle with berries, dried fruits, canned fruits, or use other favorite foods with the ice cream.

Put the uneaten ice cream back into the refrigerator to continue freezing. Homemade ice cream will keep for several days.

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Method 2: Use condensed milk to make vanilla ice cream

1. Put the sweetened condensed milk in the refrigerator. Sweetened condensed milk on the market is usually canned and sold at room temperature. This ice cream recipe requires mixing high-quality, low-temperature condensed milk with other ingredients, so you need to refrigerate the condensed milk for several hours before mixing.

2. Use a kitchen machine to whip fresh cream. Take the whipped cream out of the freezer and start making the ice cream immediately. The ingredients have to be kept cold while mixing, so you need to hurry up. Attach the mixer head to the mixer and whip the cream on medium speed. When the buttercream has sharp edges, you can continue to the next step.

If you don’t have a mixer, use a manual whisk.

3. Reduce the speed of the cooker and add condensed milk and vanilla extract. When the whipped cream reaches peak peaks, remove the refrigerated condensed milk from the refrigerator. Turn the speed of the mixer to low and slowly pour in the condensed milk. Finally add vanilla extract.

4. Adjust the mixing speed to medium again. When the condensed milk and vanilla extract have been added to the fresh cream, turn the mixer back to medium. Continue beating the mixture until peaks form again. The sharp corners formed this time look thicker.

5. Add ingredients according to your preference. If you want the ingredients and flavor of vanilla ice cream to be richer, add ingredients now! You can mix it with whatever you like, such as crushed biscuits, fruit puree, nuts, crushed cakes, chocolate syrup, etc., all can be paired with ice cream . Stir the ingredients and ice cream thoroughly to blend the flavors evenly.

If you want to make strawberry cheesecake ice cream, mix 1 cup of cheesecake, an appropriate amount of strawberry jam, and ice cream.

Make Oreo Cream Ice Cream using 2/3 cup of crushed Oreo cookies.

Use 1/4 cup of mango puree to make sweet mango ice cream.

6. Spoon the mixed ice cream into a container and freeze it for 6 hours. Transfer the mixed ice cream to a freezable, airtight container (such as Tupperware). Place the container in the refrigerator for 6 hours or overnight. You can enjoy the ice cream after 6 hours.

Method 3: Use coconut milk to make vegetarian ice cream

1. Pour coconut milk into the milk pot. Shake the can of coconut milk vigorously before opening. Use a measuring cup to measure 1/2 cup of coconut milk and set aside for now. Pour the remaining coconut milk into the milk pan.

Canned coconut milk will separate into layers, so be sure to shake it vigorously before use to allow the liquid and solid ingredients to blend together again.

2. Add your favorite sweetener and salt. Depending on your preference, use a measuring spoon to pour an appropriate amount of agave syrup, maple syrup, honey or cane sugar into the milk pot. Take an appropriate amount of salt and pour it into the milk pot as well.

3. While heating over medium-low heat, stir the coconut milk for 1 to 2 minutes. Turn on the stove and reduce the heat to medium-low. As the coconut milk heats up, stir constantly. Stop stirring when the coconut milk is hot and the sweetener is completely melted. This process takes 1 to 2 minutes.

4. Pour in cornstarch and remaining coconut milk. Combine remaining 1/2 cup coconut milk and cornstarch in small bowl. Briskly stir mixture until cornstarch and coconut milk are combined.

5. Pour the cornstarch and coconut milk mixture into the hot coconut milk. Pour the stirred cornstarch and coconut milk into the pan with the hot coconut milk and sweetener. Stir gently and quickly to combine all the ingredients.

6. Increase the heat to high and cook the mixture over medium heat for 6 to 8 minutes. Turn up the heat and stir the mixture. As the mixture continues to be heated, its concentration gradually increases. Stop stirring when the mixture sticks to the back of the spoon without flowing down. This process takes 6 to 8 minutes. Do not take your eyes off the pot for a moment while it is heating to prevent the mixture from boiling.

7. Remove the milk pot from the stove and add vanilla extract. When the coconut milk mixture thickens, turn off the heat and remove the milk pan. Add the vanilla extract to the mixture, stir well, and let the pot sit for a few minutes to cool down.

8. Pour the coconut milk mixture into the container and put it in the refrigerator.

Find a shallow container and pour the coconut milk mixture into it. Cover the container with plastic wrap. Finally, place the container in the refrigerator for 4 hours to 3 days.

9. Stir the frozen coconut milk mixture for 10 to 20 minutes. Take the container out of the refrigerator and remove the plastic wrap. At this point the texture of the mixture is very close to that of pudding. Pour the mixture into the ice cream machine and start churning. The purpose of this step is to thicken the mixture until it has the same texture as ice cream.

The working time of each ice cream machine is different. It takes about 10 to 20 minutes here.

Add other ingredients towards the end of mixing and mix for a few more seconds.

10. Transfer the ice cream to a container and put it back in the refrigerator for 4 hours. Scrape the ice cream out of the ice cream maker and place it in a freezer-safe container with a sealable lid. Cover the surface of the ice cream with a piece of baking paper or wax paper to prevent crystallization on the surface. The ice cream will harden after 4 hours of freezing and is ready to be enjoyed.

After taking the ice cream out of the refrigerator, let it sit on the counter for a few minutes, then defrost it slightly before scooping it out with a spoon.