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How To Make Ice Cream At Home Easily

This is the most simple and quick ice cream you’ll ever make, and it’s rich, creamy, and silky smooth. There’s no need for an ice cream maker, and there’s no need to keep churning it or bringing it out of the freezer to re-churn it. And you just need three ingredients that are readily available. Simply mix all three ingredients and place in the freezer. After 5-6 hours, you’ll be able to eat chocolate ice cream. This isn’t a “healthy” or “clean” meal, but sometimes you just gotta live! This ice cream has dairy, a lot of fat, and a lot of sugar, but it also tastes like ice cream and makes you feel great.

The only good thing about this recipe is that you made it all at home, so you know exactly what’s in the ice cream you’re eating – it’s clean in the hygienic sense, and to be honest, when you make a heavy dessert like this yourself and see everything that goes into making it, it tends to make you more aware of the portion you’re eating and encourages you to eat smaller portions at a time – as opposed to say, buying an ice cream brick or tub.

Is this making sense? Anyway, let me just go ahead and give you the incredibly easy recipe of How To Make Ice Cream At Home.

Heavy cream and sweetened condensed milk are the basis, and then you can add any flavors you want. I went for chocolate because it’s my favorite.

Ingredients:

1 can condensed milk, sweetened, The Milkmaid is the one I use.
2 tetra packs of fresh cream, each 200ml (for a total of 400ml). For this, I use the Amul Cream.
3/4 cup chocolate powder, unsweetened.
If you consume sugar on a regular basis, you can use half a cup.
I used a little more cocoa powder because I don’t like desserts to be less sweet.
1 teaspoon extract of vanilla (optional).
A good sprinkling of salt (this really helps in bringing out the chocolatey flavor).

Procedure:

In a bowl where you’ll be freezing the ice cream, mix the condensed milk, chocolate powder, vanilla, and salt.
Then set it aside.
Whip the cream with a hand mixer or a handheld mixer until it fluffs up.
If it produces stiff peaks, that’s fantastic! If it doesn’t, that’s Ok too.
One way to get it to fluff up is to chill the cream the day before and whip it over ice water (essentially, keep the container you’re whipping it in partially submerged in ice water). Of course, don’t let any water in.
By hand, slowly fold the whipped cream into the condensed milk mixture until everything is evenly blended.
Cover with a lid or cling film and let aside for at least 6 hours, preferably overnight.

Your chocolate ice cream is now ready!

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