Homemade Ice-cream (without condensed-milk and ice-cream machine)

Before coming out with this recipe, I tried a bunch of ice-cream recipes available on the internet. Most of them call for a combination of heavy (whipping) cream and condensed milk in an approximate ratio of 50:50.

1

A great quality of condensed milk is that it makes ice-cream very creamy, soft and easy-to-scoop. Ice-cream made with condensed milk is structure-wise most similar to the one available on the market. To come out with a recipe without condensed milk that would be still creamy and soft was kind of a challenge.

4

After many experiments trying to replace condensed milk with a healthier but still delicious and creamy alternative, I found out that nuts’ butter works best. It’s not the same, but it definitely is a great compromise worth implementing. From my experience the best work cashew butter and right after, peanut butter. Almond butter works well if blended really smooth. Cashew butter is the sweetest of those mentioned, so you don’t need to add any sweetener to your ice-cream at all.

2

I tried two versions of my homemade ice-cream:  peanut butter and banana & cashew ice-cream. The consistencies were different – banana one was creamier and easier to scoop but on the other hand, it was melting much faster. Peanut butter ice-cream was harder to scoop but it was melting slower and consistency was slightly harder. Which one will be your favorite depends only on your preference – but definitely try both (and let me know 🙂

5


BANANA & CASHEW ICE-CREAM

1 Liter Heavy Cream

3 Bananas (really ripe)

150g Cashew Butter

Pinch of Salt

Pinch of Cinnamon

Honey or Agave (optional)


METHOD

  1. Whisk a heavy cream just until fluffy (do not whisk it too much or until stiff peaks form – you can easily overmix the cream)
  2. In a blender mix together bananas with cashew butter, salt, cinnamon, and honey
  3. Add banana mixture to heavy cream and keep whisking until creamy
  4. Pour your ice-cream into a glass/ plastic container, cover it and let it cool for at least 5 hours
  5. Scoop and enjoy

PEANUT BUTTER ICE-CREAM

1 Liter Heavy Cream 

200g Peanut Butter

Dark Chocolate Chunks (optional)

Pinch of Salt 


METHOD

  1. Whisk a heavy cream just until fluffy (do not whisk it too much or until stiff peaks form – you can easily overmix the cream)
  2. Add a peanut butter, sal,t and chocolate chunks
  3. Whisk a mixture just until creamy
  4. Pour ice-cream into a glass/ plastic container, cover it and let it cool for at least 5 hours
  5. Scoop and enjoy

Bon Appetite,
Lenka 

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