No-Churn Ice Cream (2024)

FAQs

How do you know when ice cream is churned enough? ›

Churn just until the ice cream is thick, and about the consistency of soft serve, then transfer to another container and store in the freezer.

The other factor that allows a no-churn recipe to work is using sweetened condensed milk. This ingredient has both a high sugar content and a low water content. The sugar lowers the freezing point, preventing the ice cream from becoming too hard, and the small amount of water prevents the formation of ice crystals.

The churning is necessary because the key to great ice cream is to freeze the custard without allowing ice crystals to develop. Those crystals won't affect the flavor, but they do have an impact on the texture.

the amount and/or type of sugar used in the recipe. From what I've experienced and also understand from others involved in ice cream making, concentrated sugar depresses the freezing point of ice cream, so too little an amount of sugar in the recipe makes it too hard and too much makes it too soft.

Next, the custard base is thoroughly chilled, then transferred to an ice cream maker, which churns and freezes the mixture to a soft-serve consistency.

It should be cold to the touch before it goes in (otherwise it won't freeze properly). You know your ice cream is done churning when it gets to the consistency of soft-serve. It'll set up the rest of the way once it's in the freezer.

Sweetened condensed milk acts as a substitute for the traditional custard base that you'll find in regular ice cream. Using it saves time and effort, and this recipe won't work without it. How do you make no churn ice cream dairy free?

You may want to churn your ice cream as long as possible to get the maximum amount of air into it as well whatever machine you're using. You can find more information at my post – Ice Cream Makers: Buying an Ice Cream Machine.

My ice cream is icy. This is probably the most common problem with home made ice cream. And it's caused by large ice crystals forming in the mixture as it freezes. Large ice crystals are usually the result of either too much water in the mix or excessively long freezing time.

Besides not needing an ice cream machine to make this, there are other differences between no-churn ice cream and ice cream made in a machine. One difference is that no-churn ice creams are made without eggs. Another difference is the use of sweetened condensed milk in place of granulated sugar.

Why is my homemade ice cream not freezing? ›

Ice cream can resist freezing for a few reasons, but the most common issue is the formula of your ice cream base. Ingredients like salt and sugar can interrupt the crystallization of water, which lowers the ice cream mixture's freezing point.

No-churn works because of science

The increasing volume and lightness are the result of air being incorporated into the ice cream mixture during the churning. A key ingredient of no-churn ice cream is whipped cream. As the cream is whipped, its volume increases with the incorporation of air and it becomes lighter.

Xanthan gum (E415)

This bacterial exopolysaccharide is obtained by the growth of Xanthom*onas campestris in culture. Its blend with guar gum and/or locust bean gum makes an effective stabilizer for ice cream, ice milk, sherbet, and water ices. Hydrates cold.

It could be a health hazard

Most ice cream is classed as a dairy product and that makes it a potential breeding ground for harmful bacteria if it is left to melt then freeze again. Bacteria can easily be transferred into a tub of ice cream which is why its storage is all important.

Churn in an ice cream maker according to the manufacturer's instructions, typically 20 to 30 minutes. The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving. Store in an airtight container in the freezer for up to a month.

Slow churned ice cream has the taste and texture of real ice cream for about 110 calories, 3.5 grams of fat (2 grams of saturated), 16 grams of sugar, and 3 gram of protein. WINNER: When it comes to taste and texture, I prefer slow churned- it can trick people into thinking it's real ice cream!

Beat the mixture

Use an electric beater to beat for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture.

Temperature Too Warm

If the freezer is freezing but your ice cream seems to soft, check the temperature setting is correct. The recommended setting for a freezer is 0°F (-18°C). The freezer should be operated in an environment between 55°F (13°C) and 110°F (43°C).