Did you ever think about how to make ice cream with a blender according to your desired flavor right in the comfort of your own home kitchen? Whether you are swirling it in a cone or scooping it into a bowl or a cup, all you have to do is pick a blender and a few simple ingredients to make your personalized form of this famous and delightful frozen treat.
With the blender in your kitchen, you can prepare ice cream in a variety of ways. First and foremost, combine each of the ingredients in a blender, after that chill in the refrigerator and enjoy. Alternatively, chilled fruits can also be used to produce lactose free gelato serve.
You may continue to read in order to learn how to create ice cream using a blender.
How To Make Ice Cream with A Blender? (Vanilla Ice Cream)
Making ice cream does not necessitate the use of an ice cream maker. The question of “how to make ice cream with a blender?” gets easily solved in this post. It is possible in every way to make ice cream with a blender. Using a blender, milk, and a couple of more kitchen supplies, you can easily create it at home.
Explore with various flavors and add-ins to suit it to own liking, regardless of what you prefer chocolate, butterscotch, vanilla, strawberry, caramel or fruit. When preparing ice cream in a blender, you will also need an ice cream scooper, spatula, spoon, a metal baking dish or a glass, and plastic wraps.
You might ask yourself this question that which blender can make ice cream. Well, undoubtedly the blender Magic Bullet can make ice cream with the perfect consistency.
- Milk: 1⁄4 cup or (59 ml)
- Crushed Ice/ Ice Cubes: 2 cups or 470 ml (crushed ice preferred)
- Granulated Sugar: 4 tablespoons or 12 teaspoons (brown sugar will also do)
- Vanilla Essence: 1 teaspoon or 0.33 tablespoons
- You may also use low fat dairy milk powder which is completely optional.
Tips And Tricks To Make Ice Cream With A Blender
There are a variety of items that may be used in making ice cream with a blender, according to the recipe. You may go conventional by using heavy cream, full milk or condensed milk as a basis for a richer taste composition.
On the other hand, you may also go lactose free by using coconut milk, almond milk, or oat milk to achieve a smooth, dairy free thickness.
Just the few common ingredients mentioned above are used in this recipe for vanilla ice cream. You may always add more decorations afterwards, such as cookie crumbs, candy bits, brownie pieces, toffees, salty caramel, or anything else that your heart wants, and can customize according to your preference.
In a blender, add 2 cups or 470 ml of crushed ice. Crushed ice will be going to provide a thicker texture rather than using cubed ice since it has already been crushed down. This will make it much easier to make ice cream with a blender and put less pressure on it.
In order to crush your ice, you may use food processor to crush them down into pea-sized chunks.
Add in the vanilla essence and sugar with your measuring utensils. The measurements of the ingredients should be 0.33 tablespoons or 1 teaspoon of vanilla essence along with 4 tablespoons of sugar that must be put accordingly. If you are out of measuring cups or spoons, you may approximate the quantity with alternative ways.
For example, you may add in with 1/16th with sugar in a 1 measuring cup to equate 1 tablespoon. If you are out of a teaspoon instrument, one teaspoon is around the length of your index finger’s tip (only the upper smaller part). For a lovely, amber color and delicious flavor, you may add a little teaspoon of turmeric powder.
Fill the blender with 59 ml or 1/4th cup of whole milk. You may use 2 percent or full milk for a rich creamy flavor and richer thickness, and 1 percent for an even milder flavor. Just take a quick note that light milk can produce extra ice shards. Coconut milk, oat milk, almond milk, cashew milk, full-fat milk or even soy milk may also be used to make ice cream with a blender.
For a richer smoothness, you may use rich cream. If you do not want to use whole milk or “low” dairy free milks since they’re too runny. Unless you do decide to use them, you may need to make it denser with fat free powdered milk at the end.
Start blending your mixture for about a minute, or till the batter is creamy. Integrate the ingredients in your blender with covering up with the lid until they have the texture of a milkshake. Continue mixing until huge chunks of ice (larger than the average size of a bean) are no longer visible.
The amount of time it takes to mix varies on the capacity of the blender you are using. As a result, make sure to check for every 30 to 40 seconds if you have any doubt about the capacity.
If the liquid has the viscosity of skim milk, slowly add low fat dry powdered milk, 2 tablespoons or 6.0 teaspoons at a once, till the combination is richer and smooth.
Add your mixture in a refrigerator safe box or container and put it in the fridge by covering it up with a lid. Fill a refrigerated container with the mixture and close it tightly.
Pick a box with a large base surface to ensure that the ice cream gets much more chilly airflow. Crystal or ceramic containers do not function as well as plastic box do (which may take more time).
Place it in the refrigerator for 2 to 3 hours before serving or even better if stayed for overnight. To expedite the function, position the box far as back in the refrigerator as conceivable. To increase the process much quicker, you may squeeze itself among other chilled things.
If you are very much eager to have it, you may bring it off earlier, although keep in mind that certain areas might be less firm than the others. You can bring it off at the two hours point if you prefer your ice cream to be extra soft.
Finally, serve blender made ice cream in dessert cups and decorate with your preferred toppings. To prepare a sundae, combine fresh berries or cherries, chopped bananas, oats (or crumbled graham crisps, waffle cones), and strawberry or chocolate syrup.
For a coral tasting delight, sprinkle with 1 tablespoon or 3.0 teaspoon coconut shreds and a handful of tiny slices of ripe mango.
You may keep the extras in the refrigerator for a week or two in a sealed container. To protect the topping from icing over, cover it in plastic wrap before placing on with a cover.
** With this exact recipe you can easily make a milkshake as well. **
Benefits Of Making Ice Cream with A Blender
To make ice cream with a blender is simple to prepare, and there are several techniques to customize it to incorporate according to your preferred palates. You can quickly whisk up your concoction with a blender, either you ‘re a fan of exotic fruits, traditional vanilla, or chocolate.
The advantages include that it is way faster, easy, does not need significant cooking understanding or abilities, and is incredibly gratifying. Nevertheless, you might not achieve the same type of steady swirl as an ice cream maker if you use the easy blender method above. You will get faster mixing, which will give your ice cream a somewhat distinct consistency than the swirled ice cream.
When you need fresh homemade ice cream quickly, blender ice cream is your ideal buddy. It doesn’t get much simpler than this. This is a really simple and easy preparation. From beginning to end, you’ll be eating excellent ice cream with a creamy smooth serve consistency in moments.
The alchemy of a high-powered blender and the chilled fruit in the combination make exquisite ice cream in an instance. know more about using blenders, please visit our website.