I no longer buy ice cream. Now I just do it like this! *** INGREDIENTS: • 250 ml of hot water • 20 g of strawberry gelatin • 250 ml of water • 1 small box of condensed milk • 200 g of cream • Syrup and fruit to taste
My dad taught me a simpler version of this recipe : - I take fresh or frozen fruits and blend them into a purée (the amount depends on the kind of fruit and personal taste. 500-550g is usually the maximum). I like to strain it to make it extra smooth. - I take a can of very cold evaporated milk and whip it to make it fluffy until volume has like tripled (you stop whipping when it has stopped gaining volume). - I add the fruit purée to the condensed milk fluff with 2 to 5 tablespoons of sugar, again depending on the type of fruit. I like mine not too sweet so I can top it with chocolate and whipped cream 🤤 Then all that is left to do is to pour it into a container and let it freeze overnight. I like to freeze it in small boxes to have individual portions at the ready. Important to know that the more fruit you add, the more water there will be in the ice cream, so it will make the texture harder. When I want to make it very fruity I make them into ice lollies so it is more practical to eat It literally takes me like 20 minutes tops to prepare and I only need a blender, a strainer (optional) and a mixing bowl. I love this recipe 🥰 Edit : thank you all for your kind comments. For all those asking me for a video, I've never done that and I am very insecure so I am not sure I will be able to, but I promise I'll try next time I make ice cream 🥰 (Can be in a while, my freezer is tiny so I usually only make some in the summer)
Ah, a sugar coma-inducing sweet glaceé... but if you were to whip regular whipping cream to soft peak stage, add the sweetened (fat free is available) condensed milk, add bananas and even some banana extract, maybe even add some vanilla extract, you would actually have ice cream that was not horribly sweet. You could even add cinnamon to help cut the blood sugar down.
For that amount, really? Where I live all the I ingredients would cost around the same as getting like 5 scoops of ice cream. But that receipt allows you to make way more than that, so it's a win
Yep! And I was wondering what the point of putting the mixture into that square blue plastic container was--maybe to go in the fridge/freezer for a bit?
It honestly cost more doing it at home, plus the effort. There's no fruit in jello...infact what all is in jello? Dye I'm sure or coloring whatever you want to call it. I'm not sure about nutritional values. I don't understand her reasoning for doing what's she's doing.
In the US, condensed milk and evaporated milk are 2 different things. Evaporated milk to me is still sweet and liquid compared to the thick condensed milk. It is possible to heat it up to thicken it a bit but doubt it would get as thick. Sweetened Condensed milk is best for drinks and desserts while evaporated milk is good for soups,mashed potatoes,or a lightly watered down milk replacment.
Sweetened condensed milk has many uses. One my mother taught us was to open one end of the condensed milk and leave it uncovered. Next place in pan with water coming up approximately half way up the can. Boil/simmer for a number of hours (might want to go out to their web site for exact time) the can of condensed milk will turn darker and darker. Open the other end of can (after it has completed its cooking process) and the contents should slide out onto a plate or bowl. Guess what it is yet? Carmel topping …❤
The woman in the clip whipped her mixture ¹/2 through. That's how I was tàught to make it. Makes the mixture smoother, with less ice crystals. We didn't use sweetened condensed milk, but sounds easier and I'll have to try it. Sweetened condensed milk; the answer to many desserts. ❤
Dairy girl here….milk cream is the cream that rises to the top of nonhomogenized fresh milk. It has more fat that standard whipping cream, which you can also use & add a bit of corn starch to it. We’d bring our milk in from the cows and put it in a crock. The cream rises to the top and we’d “skim” it off. Then you’re left with skim milk. The cream isn’t as thick as cultured sour cream but it’s richer and thicker than whipping cream you get in the store. 😊
Ha my granny would tell me all about when her and her sister would have to go milk the cows and how they would both eat the cream that would develop on top. Their mother would get mad because all that was left was watered down milk(skimmed milk lol). You’re a lucky lady if you’ve gotten to try this stuff out… I’ve always wanted to but I’ve never been around dairy cows. Unfortunately, we only have the other kind of cows out here.
I think that everyone on this comment site has been right to one degree or another because there is cream in it as well as gelatin so...... prayerfully we all can agree that it's a desert a frozen, desert that doesn't have a lot of chemicals in it and it's easy to make!😊😅❤❤❤ Blessings In The Name Of The Lord Jesus thank you for sharing have a fantastic weekend and safe too
Hello ,will you please send me the recipe you used..the person in this video didn't share the recipe, so will you please send it to me.? Thank you in advance
My Mum used to make "ice-cream" from some kind of cheap ready-made mix. It wasn't whipped up at all, so it was a solid frozen lump, but it tasted nice! Classic case of "We've got ice-cream at home!!!" whenever the Mr Whippy truck went past!
Interesting way to make ice cream without an ice cream maker. You can control the sugar as well. It can also be made quicker and simpler with just frozen bananas and strawberries. Add a touch of cream, salt and sweeter of choice and you are done. Delicious and cheap.
You actually don't need any sweetener, when you use the frozen banana & fruit method. Add a little fresh squeezed orange if you have to have it sweeter😊
@@cgee3156 i would recommend 5 dates if you need it sweeter. But the bananas are usually sweet enough on their own. I add soaked cashews to mine, too, instead of cream!
All u need is heavy cream, vanilla extract, sugar and a hand mixer.. or mason jar... if u use the mason jar just shake it for 5 mins.. use chocolate syrup for chocolate, strawberry jam for strawberry etc..
The simplified recipe i learned is to take a point of heavy cream, a can of swerved l sweetened condensed milk, and the ingredient that will create the flavor. First you mix that third thing with the condensed milk, then you whip the cream, then you fold them together, and finally, just stick it in the freezer!
I like this recipe!❤ I've been so bummed that I can't find peppermint ice cream all year. Only during the Christmas season. I bet I'd love this homemade recipe more. Thanks for sharing!😊
1 can coconut cream, 1 can coconut milk. a few shakes of pink salt, 1 tsp vanilla, 1/4 cup cacao powder (not cocoa) 1/2 cup confectioners Swerve, blend, pour into small containers, freeze about 1 to 1 1/2 hours-chocolate coconut ice cream=yummy!
Wow, my mom used condensed milk back in the late 40's that's how she made homemade ice cream and from scratch homemade cakes for Sunday supper,.......nothing new, but it looks good.😊
did you just say 1940's!!!! bro how old are you and honestly that's super cool where was your mom from? cause i can imagine that 1950s era/vibe lol you are so blessed to have lived that life man i wish i would have experienced as much as u did
@@richardhernandez5808 I am Blessed to be 82yrs,young and intend to see more years too I want to be an example to all people that taking care of your body now,will give you more years and a sound mind through the years along with the activities of their limbs, God Bless. 🤗
(with a hand held mixer) Just whip 2 cups of heavy cream until stiff peaks form, add ⅔ of a can of sweetened condensed milk and 1 tsp vanilla extract, mix well. Pour into a freezer safe container, cover, into the freezer for 4-6 hours. Serve. You can add chocolate chips, toffee or butterscotch bits, cocoa powder, instant coffee granules, berries, mini marshmallows, crumbled (Oreo) cookies, cheesecake chunks, nuts, etc, but add before putting ice cream mix into the freezer.
@@Miracx3 normally, you would temper the eggs and it cooks that way. If you can make a custard with eggs from scratch, you can make frozen custard or ice cream.
I make my own ice cream. With less sugar and it tastes better than store bought. Only problem, it goes "bad" after a week. It starts to grow freezer crystals from the water in the milk. Even though I have to eat it fast, i never let a good product go to waste. My brown butter pear kicks ass, mmmm
I take organic strawberries, mash and then cook them with sugar and a bit vanilla sugar and a bit corn- or potato starch for 3 mins. Then I whip some cream, add sweetened condensed milk (you can make it yourself, tastes better and is healthier) and then add the cooled down strawberry mix. Freeze over night and enjoy.
2 handfuls frozen raspberries into magic bullet cup. Top up with whole milk, and blend. Add sugar or sweetner if you must. Freeze...Ice cream. If you want milkshake, don't freeze.
This is an interesting idea. Hopefully it can also work out with non dairy or lactose free milk alternatives. Flavor varieties made from these alternatives are costly and very limited in most stores and parlors.🍨😋🍦Thanks for sharing!
Yes it works with Soy and Almond milk! I sometimes sub Heavy whipping cream with Hazelnut coffee creamer and dried Cranberries for Rum raisin flavor. Delicious! French Vanilla Coffee Creamer. But only use 1/2 cup of CCreamer along with Soy/Almond milk 2 cups 1 can Sweet milk Plain or add in favorites!❤❤ Loved this video I'll be adding gelatine to my pantry list Yum😋
FYI you can make condensed milk at home and it’s sugar free but just as good 😉just in case someone wants to make this for their children or loved one suffering from autoimmune conditions/ disease
My ice cream recipe: 2 cups heavy cream. Whip until firm peaks form. Mix with one can condensed milk and whatever flavor you want. Freeze a few hours or overnight. My favorite to mix in is leftover pumpkin pie, or Philippine ube& macapuno.
Mix in the chocolate when you mix in the condensed milk. Or after the condensed milk if you want a marbled effect. Oops. I'm referring to chocolate syrup. I have not used cocoa since my daughter gets migraine from chocolate. I love dumping in chunks of brownies 😋🤤 YUM I just made mantecado flavor. It's starting to freeze and I tasted the edges yum yum‼️ it's frozen custard, which I made for the first time. More complicated, tempering egg yolks with the heavy cream, since I am not putting raw eggs in ...
Excellent method. When I was young 1967 around I used to visit an ice-cream parlor in our Railway Station whenever either I cross the Bridge to go to Eastern side. I used to drink Raspberry crush. They also sell ice-cream. I have a seen some times a man standing outside rotating manually by fixing a hand mixer inside the ice-cream liquid poured in and lid closed. By mixing in the freezing the cream formation is even. When he finds the rotation is a little hard he removes the mixer.
What is that solid milk cream? I've never seen or heard of that. Also how big is your 'carton' of condensed milk. I'm from Australia and ours comes in cans.
I'm in the US, ours comes in cans too. I've never seen condensed milk in a carton either, and I have asked what that solid milk cream is, I'm guessing it's heavy cream, but it looks like sour cream
I bag frozen summer berries or fruits 1 tub of extra thick fresh cream Sugar if you like it sweeter Put fruit and cream in the blender sugar too if using .pulse a minute then serve .if you want it firmer place in tub in the freezer for an hour
Don't make if you don't want to spend, simple. I'm so tryin' this recipe, thank you for sharing, yumz! 🍓 Question though, would it be okay to add whipping cream instead of water? 🤔
As this has gelatin in it, you'll need something hot to melt it (hence the hot water) and all cream may change the texture, especially as this went in the fridge, not the freezer.
OR: this widely flexible, off-the-top-of-your-head recipe of 3: cream + swt condensd + flavors. ●1. Whip/ beat 8 - 16 - 24 - up to 32 oz of regular whipping cream, to soft peak stage (search a video); Do not whip for too long - you'll make butter and skim milk out of it; if all store has is heavy whipping cream, look for fat free sweetened condensed milk for the next part... ●2. Add 1 can sweetened condensed milk, fat free if available, store brand generic okay; you have the option to add 2 cans, if using 16oz or more ozs cream and you want very rich Blue Bell-like ice cream - 1 per 8 oz - but, believe it or not, only 1 can of sweetened condensed milk makes a very decent tasting low sugar & low fat (especially if using fat free sweetnd condensed milk) ice cream, even if using as much as 16, 24, or 32oz of regular - not heavy - whipping cream; ●3. Add flavors; 1 tsp extract; like maple & pecan halves for butter pecan; or vanilla / optional candy pieces; chocolate extract & or cocoa powder (not cocoa mix); mini choco chips or choclate shavings; I haven't tried using pudding mixes with half 2% milk+ half reg whipng crm, but the idea holds promise; strawberry & strawberry puree, orange extract & vanilla for dreamsicle/orange cream flavor; p'nut butter or maybe p'nut butter powder for smoothies + chocolate-covered peanuts + choco syrup... whatever floats yer boat! ●4. Blend chosen ingredients gently together, so as to not deflate whipped cream, and freeze 6-8 hrs in closed container. While pouring into a freezing container, now, would be the time to pour in/ layer in room temperature or slightly refrigerated caramel, chocolate, strawberry, pineapple syrups. No need to take out, re-whip, do anything else, because the air bubbles whipped into the cream holds the pecans/candy pcs and other solid ingredients or powder or extracts in place, once mixed or layered in. The mixture or other ingredients will not separate unless you have not whipped the cream into soft peak stage. You can look up the definition or a video on RU-vid to show that part. P.S. Since I have two sets of actual Tupperware frozen pop makers, and this has prompted my creative juices to flow, I am going to try using 2% milk + regular whipping cream + pudding mixes to make frozen pudding pops.
ooo grate idea . 👍🏽 might not want to eat muCh coconut oil very often though .. i hear the fats are so saturated that the liver or something has a bit of a time passing it through. Just dont make it your staple i guess. heheh.
That last ingredient looked a lot more like cream cheese than whatever she means by milk/cream. And if its refrigerated rather than frozen its hardly going to have an ice cream coldness or melting factor. I had some Mexican friends who make a gelatine dish similar to this and its very good. Its just not icecream.
Look at previous comments from a dairy farmer. That's not cream cheese. It's the cream that rises to the top of milk after milking the cow. Skim it off, use it like this, or as something else, and the milk left behind is skim milk.
Yep, most things worth having are a lot of work. Everyone has their own priorities on what is worth the hard work. Some people, they work hard for $8.00 It depends on where you are at in this world. Some people, they get $8.00 handed to them without having hardly lifted a finger. Some people, they enjoy the satisfaction that comes from having made something from scratch that tastes much like ice cream. 😊
Some people won't stop complaining I LIKE THIS RECIPE 👍🏻👏🌹 You don't like it, don't do it but don't criticize If you have nothing nice to say just be quiet
There is a much easier way to make ice cream without a proper ice cream machine. It works like a charm every time: Ingredients: - 600ml of double cream. - A tin of condescend milk. - 4 teaspoons of vanilla extract. - Fruit of your choice, blended - 1 tablespoon of high strength alcoholic spirit (vodka works very well). Method: - Mix everything together with an electic whisk until the mixture thickens and forms stiff peaks. Don't overdo it though, or you'll end up with clotted cream, which won't freeze well - Freeze overnight. - Job done. There are two things that make soft, easy scope ice cream. - plenty of air in the mixture. - small ice crystals. There are two simple things that keep the ice crystals small with no effort on your part: - sugar. - alcohol. Too much sugar will get you lovely soft ice cream that's horribly sweet, too much alcohol and it will overpower the flavour. The condescend milk and vanilla will give you just the right amount of sugar where the ice cream is sweet but isn't too sweet. The small amount of alcohol will help also help to slow freezing and keep the ice crystals nice and small, but you won't notice it's there.
I like the old fashioned Kick the Can Ice and Salt Rock Way you don't have to add all those unnecessary bad for your health ingredients like the gluten whatever thickening agent!!!! If you have kids around you can just make them kick it for you!!!!!
So the cheapest way to do this is you buy Maxwell House Coffee cans one extra large one medium or small coffee can of Maxwell House Coffee!!!!! Folgers and all the s*** is still available in the grocery store people still buy canned coffee!!!! On the large can you take ice and salt rocks in the smaller can you put your ice cream ingredients literally only has to be like the cream and whatever else you want to be in it like vanilla flavoring or chocolate chips or something and then literally all you have to do is Kick the Can and roll the can back and forth and in about 20 minutes you'll have ice cream!!!!! Seriously that's where the Kick the Can game came from dum dum!!!!! It's depressing how American history is also being lost like this!!! The cans are just used one large with one smaller the smaller can is put inside to make the actual ice cream the larger can has the Salt Rock and the ice seal them both with their plastic lids and gently kick them back and forth for about 20 minutes and you can have natural delicious ice cream without ridiculous ingredients and it it truly is that simple!!!!!!!!!😮💨 I mean seriously you can Google coffee can ice cream!!!!!!
We have jello and Ice cream. Make the jello with the hot water to dissolve (not according to box, it's in my recipe box) then add ice as the cold water asks when the jello starts jelling, mix in pain vanilla ice cream cut up so it gets softer faster and blend it into the jello then refrigerate. My mom used to have it as a kid but I don't know where the recipe came from. Good stuff Maynard!
I remember as a kid having jello with milk poured on top. No ice cream. Poor persons version maybe? We lived next to a dairy farm but later when we moved we had milk delivered by the "milk man".
Looks delicious 😋!! I make my ice cream with bananas, fresh frozen fruits , honey , roasted peanut butter, and about a half cup of unsweetened chocolate almond milk . Put it in the Nutri Bullet, then the freezer for a few hours and it's, 😋😋😋😋😋😋😋😋
*OMGOSH!* This is the first time I've seen someone make homemade ice cream WITHOUT the hand crank one 🤯 I'm gonna have to do more research, I hope you have more vids on this topic, *AND if you don't you ToTALLY should!* 💜
It irritates me so bad when people use so many unnecessary dishes like why not put the dish you used to mix all the stuff together into the freezer instead of pouring it into another clean dish just to put it into the freezer
I’d rather go to the market and get my favorite flavor. That’s to much work a person have to do. And I’ll most definitely know it’ll taste just how I like it.
So go to the store and buy all the ingredients, prepare and wait 26 hours just to have a bowl of ice cream. When I can just drive to the store and buy a tub of ice cream. 😂 🤣😆. But thanks for the recipe. I'll use it during the next apocalypse. 🤣😂😆
3 ingredients Cream Condescend milk Melted baking chocolate or white chocolate which ever is preferred. For other flavour add your favorite essence and food coloring to represent the essence and flavour Mint is my favorite I add a little bit of green food coloring to it and mix with the cream and condensed cream. Sorbet. Any of your favorite berries or fruits make sure to freeze first mix in a blender at pause add a little lime juice to your required taste blend and pause until fruits are well formed freeze and eat your sorbet gelato
How much did all of this cost? The geletine, milks & creams, containers, etc. and how much is the average rub of ice cream. That wouldn’t make too much of a difference at all. Except taking less time to get and less money
I think that this dessert is budget friendly for people that can’t effort to buy fresh fruit on a regular base these days.Another option instead of jello is to use frozen fruit.it’s not so expensive and also delicious in smoothies.
I think it might be important to use gelatin for the dessert to set up since it’s only being refrigerated instead of frozen… although I’m sure they could use plain gelatin with freeze dried and frozen strawberries instead. 🤔
@@nadiatong7147 Huh! I went to the market on Christmas day and the cheapest frozen fruit were priced at 10.99 and up to 15.00 usd.😮 That's not cheap at all!
Or.. just get a couple cups of milk, splash some vanilla in it, 2-3 tablespoons sugar Pour into a quart sized Ziploc bag and seal it well, throw that into a gallon sized bag with a couple cups worth of ice freshly covered in table salt, and shake for 10 minutes Much faster and a hell of a lot cheaper I do like that reusable ice cream tub looking dish though, that blue one
Protect her at all costs... The companies have prob sent her death threats already ... Because you are educating us on how to do something like this on our own...
She will be okay, not every one has the time to DIY ice cream. She is just offering us choices, just in case we are at a lodge in the woods and feel for some creamy dessert. No need to kill people for that
@@ross5639 not everyone has the a chance at good education, internet ... either or has a lodge in a cabin to chill at either. We live in a society where most people pride and power trip on keeping people uneducated on purpose,
@@peterpatton2867 doing what? I'm saying let's protect her ..., a lot of the times big companies and corporations take people like her out because they do not want the public aka the consumers to know how to do certain things....
According to my friend google, milk cream is heavy cream and cornstarch . . . it's similar to fudge I think, without the sugar. I've never seen it sold in bricks.
It's far more simpler than this. You only need 2 ingredients: 1. Full cream/double Cream, & 2. Sweetened Condensed milk. THEN Blend the two and pour into container to freeze. Then BAM!! You'll have dairy milk ice cream. ( I like to add a little normal skimmed milk to my mix, to dilute the taste, because the ice cream comes out too creamy for me.) But If you want vanilla ice cream then be sure to add a pinch of vanilla before blending your ingredients or whatever flavour you want your ice cream to be (add it to the mix before blending and freezing). Easy. 👍🤌 only take 4 hours to freeze, so make before you cook your meal in time for dessert.
