Who doesn't love a scoop of ice cream in the summer? Or, anytime really. Did you know you can make your own ice cream? Good ice cream too. Some of you may remember making your own ice cream at camp growing up or as part of Boy Scouts or Girl Scouts but, let's be honest--while fun, those never seemed to turn out great. The salt somehow always ended up inside the Ziplock bag with the ice cream instead of outside it with the ice where it was supposed to be, resulting in some very salty treats.
Here are two easy ways to make (non-salty) ice cream at home! One involves an ice cream maker (like this cute one from Norpro) and one does not. You can even easily turn your homemade ice cream into ice cream sandwiches with this nifty spreader. Both recipes are for plain vanilla but feel free to add other flavorings or simply dress your ice cream up with toppings once it's ready to serve.
Ice Cream with No Maker
- 1 (14oz) can sweetened condensed milk
- 2 cups heavy cream, chilled
- 1/2 teaspoon vanilla extract
- Whip the heavy cream until stiff peaks begin to form.
- If using an electric mixer, keep it on low speed and mix in the condensed milk and vanilla extract. If you wish to add any additional flavors, do so during this step.
- Once sufficiently mixed, pour the mixture into a resealable container. Cover the surface with plastic wrap and seal with the container lid.
- Freeze for at least six hours or until firm.
Ice Cream with Maker
- 1 1/4 cup whole milk
- 3/4 cup sugar
- 1 3/4 cup heavy cream
- 1 tablespoon vanilla extract OR 1 vanilla bean split in half lengthwise
- 1/8 teaspoon fine sea salt
- Pour one cup of the heavy cream into a saucepan and add the sugar and salt.
- If using a vanilla bean, scrape the seeds into the pot and add the vanilla pod. (If using extract, skip this step).
- Warm the mixture over medium heat until the sugar has dissolved.
- Once sugar has dissolved, remove from heat and add the milk, remaining heavy cream, and vanilla extract (if using extract).
- Stir to combine ingredients and let chill in the refrigerator.
- When ready to churn, remove the vanilla pod, whisk the mixture again and pour into the ice cream maker.
- Churn the mixture according to the ice cream maker manufacturer's instructions.
- Transfer the finished ice cream to an airtight container and freeze until ready to serve.