1. Add drinking water to a clean container. Powder to water ratio: 1:2.5 to 3 (warm boiled water works best)

2. During the mixing process, slowly pour the ice cream powder into the container and stir evenly;

3. Stir the ice cream slurry evenly and let it sit at room temperature for 15 minutes).

4. Pour the ice cream slurry into the soft ice cream machine, start the machine and it will be ready to eat after about 15 minutes. (If you don’t have a machine, you can put it in the freezer of the refrigerator to make it. Leave it for a while and then stir it. You can enjoy it in basically 2-3 hours)

Preparation method:

Ice cream powder: pure milk (Ratio 1:3)

1. Pour the powder into the container and then pour the milk in proportion.

2. After pouring, use chopsticks or a spoon to stir the bottom around to avoid Powder 3, stir well with a whisk, then place it in the freezer for 15-20 minutes

4. Take it out after 1 hour (semi-solid form) and continue stirring with a whisk, and then Put it in the freezer

5. Beat it every 1 hour in this way. The more times you beat it, the better the texture will be. Then freeze it until it is solid. Then you can take it out and eat it!

Note:

Do not whip at high speed to avoid separation. Reporter's follow-up question 2011-04-15 19:131: Is 2.5 to 3 a weight ratio or a capacity ratio? After the evenly stirred ice cream slurry is left at room temperature for 15 minutes, does it still need to be frozen in the refrigerator? Supplement from the reporting team 2011-04-15 19:17 capacity ratio

If you don’t have a machine, you can put it in the freezer of the refrigerator to make it, leave it for a while and then stir it, and you can enjoy it in basically 2-3 hours)

So it can be made without using an ice cream machine. I hope it will be helpful to your question