Whipped Vanilla Ice Cream (No Ice Cream Maker)
Recipe: #16672
January 11, 2015
Categories: Desserts, 5 Ingredients Or Less, One-Pot Meal, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy, , more
"No eggs and no heavy cream to make this just make certain to leave the can of evaporated milk in the fridge overnight or it won't whip. Don't even try this if you don't have an electric mixer with a whisk attachment or food processor, beating evaporated milk by hand would take a very long time and may not even get thick. There is several hours of freezer time for this recipe"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (72.1 g)
- Calories 128.3
- Total Fat - 1.5 g
- Saturated Fat - 0.9 g
- Cholesterol - 5.1 mg
- Sodium - 48.7 mg
- Total Carbohydrate - 27.4 g
- Dietary Fiber - 0 g
- Sugars - 27.3 g
- Protein - 1.5 g
- Calcium - 53.3 mg
- Iron - 0 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly chilled.
Step 2
Put the evaporated milk into bowl of a heavy duty mixer. Whisk until it's very thick, with the beaters leaving a clear trail. It takes about 30 seconds, usually, depending on room temperature and the effectiveness of the whisk.
Step 3
Add the powdered sugar, slowly pouring into the bowl and whip until combined.
Step 4
Add vanilla extract and whip until combined.
Step 5
Place the bowl in the freezer for an hour.
Step 6
Pull out from the freezer, whip for 1 minute and back to the freezer.
Step 7
Repeat about 4 times.
Step 8
Place in a container with a lid.
Step 9
Store in the freezer.
Tips
- Electric mixer with a whisk attachment, or food processor
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