July 15, 2018 (last updated Jun 30, 2022) by Amber Brady 4 This post may contain affiliate links, meaning that I may receive a commission at no cost to you if you use a link provided. All
opinions shared are my own. You can review my full disclosure policy here. Jump to Recipe Easy vanilla ice cream made with or without cream (just milk). No eggs and no cooking required! *Thanks to Bosch for providing me with the mixer and ice cream attachment for this post. The summer heat is on! With every day in the 90’s we are desperate to keep cool. So we’ve been playing with our new ice cream maker. It fits right inside of my Bosch Mixer. All you need is ice and rock salt to freeze your ice cream.  Easy Vanilla Ice CreamI wanted to make ice cream with ingredients I have on hand at all times. So we used milk, granulated sugar, and vanilla extract for an easy vanilla ice cream. No eggs, and no cooking. You simply whisk the milk, sugar, and vanilla together until the sugar dissolves and then put it in an ice cream maker until it freezes. (Approximately 30+ minutes depending on your mixer.) Milk vs. Cream (and Other Options)DISCLAIMER: Milk alone simply does not have the fat needed for a “creamy” ice cream texture. The texture is more like Italian ice. Think of it like powdery snow that melts in your mouth with the creamy taste of sweetened milk. We used whole milk, but any milk would work. Just keep in mind, the lesser the fat, the more icy the texture will be. We also tested Half & Half (half whole milk and half heavy cream) and it was slightly more creamy, but still not the texture of a custard based ice cream. The creamiest non-fat version of ice cream that I have made is this Triple Berry Frozen Yogurt. Which is half skim milk, and half non-fat Greek yogurt. The texture is the closest to a custard based ice cream, which makes it a great alternative to full-fat ice cream. My kids are loving this easy vanilla ice cream right now. We add fresh fruit or crushed Oreos on top to make it extra special, but we’ve made 3 batches already and I guarantee we’ll be making more! Ingredients
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Instructions
NotesNOTE: Since this is not a custard based ice cream, the texture is more like Italian ice. Think of it like powdery snow that melts in your mouth with the creamy taste of sweetened milk. NO ICE CREAM MACHINE: Pour the mixture into a shallow freezer-safe dish and put it in the freezer. Stir every 2-4 hours once ice crystals form. Tip: Use a fork or potato masher to scrape and fluff the ice cream mixture once it starts to solidify. *Half & Half (or half milk and half heavy cream) works well too. Nutrition Information: Yield: 16 Subscribe via Emailget new recipes free via email: Can you use milk instead of heavy cream for ice cream?Don't worry too much if you don't have whole milk or heavy cream. Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled.
Can milk be turned into ice cream?You will freeze the liquid milk into solid ice cream by using ice and salt. While the melting point of the ice stays at 32 degrees F, the salt lowers the freezing point of water to below 32 degrees. That's helpful, because milk's freezing point is lower than that of water, about 31 degrees F.
How is ice cream made from milk?Commercial ice cream is made with six steps: Milk, cream, milk solids, sugars, modifying agents and flavourings are blended together in stainless steel vats. The mix is homogenised to create a consistent texture. The mix is pasteurised by heating at 82-85°C for 15 seconds then cooled to destroy bacteria.
Can you mix ice cream with milk?A creamy, delicious milkshake is perfect anytime. Sharing all my tips for how to make a milkshake combining your favorite flavor ice cream and milk.
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Can i make ice cream with milk
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