Whipped Milk Ice Cream – no machine needed to whip up this two ingredients treat!
Did you know you can whip evaporated milk to a stage of delicious fluff?
Did you know that you can make delicious ice cream if you… freeze it?
When I found this recipe, I flipped. Then I composed myself. But then I flipped again!
Look at the ingredients list.
Yep, two. Sugar and milk. Evaporated milk. With vitamin D added.
If you haven’t tried making your own ice cream yet, I am sure you at least thought about it.
I can see ice cream popping up all over the web. All of them delicious. Most of them using heavy whipping cream and sweetened condensed milk. Some even eggs. Most of them want you to use an ice cream maker.
I am hiring my KitchenAid mixer to do the whipping and my freezer to do the freezing. ( But if you are lucky own an ice cream maker, just skip the freezer part and churn your ice cream in the machine. )
There are so many advantages to this recipe. It’s fast ( 5 minutes of whipping it together ), easy ( only two ingredients ) and so versatile ( add vanilla extract and you have vanilla ice cream ). And did I say, cost effective? I payed 80 cents for the can of evaporated milk. And one can of milk will make you so much ice cream, you will want to swim in it! I told ya, it will be life-changing. 🙂
I might be wrong here, but I tried to count calories on this and it came out to 47 calories per serving. Would it be possible???
When your ice cream looks like this, it’s ready to be stored in the container.
My Hubby said: “Just like Dairy Queen!”. Soft-serve, fluffy, delicious ice cream. They are not as dense and rich as ice cream made with eggs and heavy whipping cream, but they melt in your mouth and leave you truly satisfied.
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- 12 oz can evaporated milk with Vitamin D added
- 1 1/4 c powdered sugar
Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly chilled.
Pour into a large mixing bowl.
Whip until fluffy, about 40 seconds.
Add the powdered sugar, slowly pouring into the bowl and whip until combined.
You can add your vanilla extract ( 2 teaspoons will do ) at this point and whip until combined.
Place the bowl in the freezer for an hour.
Pull out from the freezer, whip for 1 minute and back to the freezer.
Repeat about 4 times.
Place in a container with a lid. Store in the freezer.
The nutritional value is an estimate. It depends on the ingredients you use. Please, use a calorie counter you are familiar with.
I am going to share how to make chocolate ice cream using the same method, so stay tuned! I also have my notebook filled with ideas for this ice cream, so they re going to hang around here, on CCS. 🙂
Just remember, if you want to make these, start a day ahead and make sure your milk is thoroughly chilled.