Homemade Ice Cream - What did I do wrong?
Hello everyone.
I tried to make my own ice cream this week but failed miserably. I'm not sure what I did wrong since I followed the recipe.
2 cups of ice
1/4 cup of milk
2-4 tbsp of sugar
1 tsp of vanilla extract
blend - add any extra ingredients (eg. cookies, chocolate chips) at the end.
freeze overnight
The original had cream but said I could substitute cream for milk. I also used my ninja blender (this recipe is actually from the ninja company.) So I'm not sure what I did wrong. Turned into a slushie kind of thing and yeah not edible the way ice cream should be. The flavor was there it was just a big mess once I took it out.
So any help on telling me what I did wrong?
I tried to make my own ice cream this week but failed miserably. I'm not sure what I did wrong since I followed the recipe.
2 cups of ice
1/4 cup of milk
2-4 tbsp of sugar
1 tsp of vanilla extract
blend - add any extra ingredients (eg. cookies, chocolate chips) at the end.
freeze overnight
The original had cream but said I could substitute cream for milk. I also used my ninja blender (this recipe is actually from the ninja company.) So I'm not sure what I did wrong. Turned into a slushie kind of thing and yeah not edible the way ice cream should be. The flavor was there it was just a big mess once I took it out.
So any help on telling me what I did wrong?
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Replies
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Too much ice, not enough milk? Or perhaps not enough stirring while it was freezing.
It will be icier when made with milk than it would be with cream.
Try stirring it, and freezing it again maybe. It might not have had enough time to freeze. Might take a while depending on the size/shape of the container and how much you made.
I'm just guessing here. You could see what other recipes suggest.0 -
Where did you find the recipe?0
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Don't you need an ice cream maker to churn the mix into ice cream?0
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Too much ice, not enough milk? Or perhaps not enough stirring while it was freezing.
It will be icier when made with milk than it would be with cream.
Try stirring it, and freezing it again maybe. It might not have had enough time to freeze. Might take a while depending on the size/shape of the container and how much you made.
I'm just guessing here. You could see what other recipes suggest.
Pretty much all of the recipes I looked at online stated not to open the container while it is freezing. It was in the freezer since Tuesday and I just tried it today so it definitely had enough time. All of the other recipes would have extra was adding fruit to make it "more healthy" but other than that I was all.0 -
queenliz99 wrote: »Where did you find the recipe?
it was a part of the ninja blender recipe book. It has a whole bunch and one was ice cream. I thought it would be great to try it and know exactly was in the ice cream, plus I could make it whenever I wanted. ^_^0 -
Many of the recipes online just use a blender, no special ice cream maker. I just need to get it to that smooth part so that it's not kinda like ice milk and it doesn't melt so fast. I mean ice cream melts fast but this just melted way too fast.0
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Yeah, there's a reason there's no really good fat-free or sugar-free ice creams. Fat and sugar both greatly affect the texture and density of ice cream, keeping it creamy and soft. When you reduce either it gets icy and hard. Replacing some of the ice or milk with cream or half & half is your best option. But if you want to keep calories low try using something like yogurt the improve texture.
Edited to add: or try making a frozen custard by cooking the milk & sugar with an egg, cooling, then blending with ice.1 -
ice = slush, end of story. Ice cream needs fat and sugar to work and is made even better with egg yolks to add even more fat and emulsify. The original might have been barely passable with the cream, but to remove what little fat it has means ice cubes if not stirred and a slushy if it is.2
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hmm I didn't think about half & half. I just didn't want to use cream since I've never used it and with my luck I would have bought the wrong kind anyway. I'll try that next time.Yeah, there's a reason there's no really good fat-free or sugar-free ice creams. Fat and sugar both greatly affect the texture and density of ice cream, keeping it creamy and soft. When you reduce either it gets icy and hard. Replacing some of the ice or milk with cream or half & half is your best option. But if you want to keep calories low try using something like yogurt the improve texture.
Edited to add: or try making a frozen custard by cooking the milk & sugar with an egg, cooling, then blending with ice.
Also loving that I just found a fellow cat profile pic. ^_^
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queenliz99 wrote: »Where did you find the recipe?
it was a part of the ninja blender recipe book. It has a whole bunch and one was ice cream. I thought it would be great to try it and know exactly was in the ice cream, plus I could make it whenever I wanted. ^_^
I make homemade ice cream but have never added ice, it's odd to ice.
ETA: That is not much milk either3 -
amusedmonkey wrote: »ice = slush, end of story. Ice cream needs fat and sugar to work and is made even better with egg yolks to add even more fat and emulsify. The original might have been barely passable with the cream, but to remove what little fat it has means ice cubes if not stirred and a slushy if it is.
I had the sugar, not sure why the recipe said I could substitute the cream if it's in fact not possible.
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queenliz99 wrote: »queenliz99 wrote: »Where did you find the recipe?
it was a part of the ninja blender recipe book. It has a whole bunch and one was ice cream. I thought it would be great to try it and know exactly was in the ice cream, plus I could make it whenever I wanted. ^_^
I make homemade ice cream but have never added ice, it's odd to ice.
how did you make it?0 -
Yes I think the ice is an odd ingredient, too.0
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Too much ice, not enough milk? Or perhaps not enough stirring while it was freezing.
It will be icier when made with milk than it would be with cream.
Try stirring it, and freezing it again maybe. It might not have had enough time to freeze. Might take a while depending on the size/shape of the container and how much you made.
I'm just guessing here. You could see what other recipes suggest.
Pretty much all of the recipes I looked at online stated not to open the container while it is freezing. It was in the freezer since Tuesday and I just tried it today so it definitely had enough time. All of the other recipes would have extra was adding fruit to make it "more healthy" but other than that I was all.
I am learning something new haha. My friend once mentioned she stirs hers periodically. But I have not made ice cream before, just repeating what she said. Sorry.0 -
Waaaay too much water, low-fat dairy. I'm not surprised it was a slushy & not ice cream.
Ice cream ingredients generally look like this: 2 quarts half & half cream, 1/2 pint heavy cream, 1 1/2 cups white sugar, 4 teaspoons vanilla extract
Another possibility to improve texture: buttermilk. Even low-fat buttermilk has a thick creamy texture. This is used in sherbet....it will change the flavor profile.1 -
amusedmonkey wrote: »ice = slush, end of story. Ice cream needs fat and sugar to work and is made even better with egg yolks to add even more fat and emulsify. The original might have been barely passable with the cream, but to remove what little fat it has means ice cubes if not stirred and a slushy if it is.
I had the sugar, not sure why the recipe said I could substitute the cream if it's in fact not possible.
Possibly for a "granita-like" thing?
I make ice cream at home very often and I have never seen a single recipe for true ice cream that had ice or water.0 -
Too much ice, not enough milk? Or perhaps not enough stirring while it was freezing.
It will be icier when made with milk than it would be with cream.
Try stirring it, and freezing it again maybe. It might not have had enough time to freeze. Might take a while depending on the size/shape of the container and how much you made.
I'm just guessing here. You could see what other recipes suggest.
Pretty much all of the recipes I looked at online stated not to open the container while it is freezing. It was in the freezer since Tuesday and I just tried it today so it definitely had enough time. All of the other recipes would have extra was adding fruit to make it "more healthy" but other than that I was all.
I am learning something new haha. My friend once mentioned she stirs hers periodically. But I have not made ice cream before, just repeating what she said. Sorry.
The stirring is a technique for making ice cream by periodically stirring it while it's freezing if you don't have an ice cream maker. If you do, the maker does the stirring for you while it freezes.0 -
queenliz99 wrote: »queenliz99 wrote: »Where did you find the recipe?
it was a part of the ninja blender recipe book. It has a whole bunch and one was ice cream. I thought it would be great to try it and know exactly was in the ice cream, plus I could make it whenever I wanted. ^_^
I make homemade ice cream but have never added ice, it's odd to ice.
how did you make it?
I use a kitchenAid with an ice cream attachment
http://www.myrecipes.com/recipe/french-vanilla-or-fresh-strawberry-ice-cream
or I found this but haven't tried any of these.
http://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060
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Too much ice, not enough milk? Or perhaps not enough stirring while it was freezing.
It will be icier when made with milk than it would be with cream.
Try stirring it, and freezing it again maybe. It might not have had enough time to freeze. Might take a while depending on the size/shape of the container and how much you made.
I'm just guessing here. You could see what other recipes suggest.
Pretty much all of the recipes I looked at online stated not to open the container while it is freezing. It was in the freezer since Tuesday and I just tried it today so it definitely had enough time. All of the other recipes would have extra was adding fruit to make it "more healthy" but other than that I was all.
I am learning something new haha. My friend once mentioned she stirs hers periodically. But I have not made ice cream before, just repeating what she said. Sorry.
no you're good, I'm just stating what I saw online. She may have a good way of making ice cream that works for her. Since I'm such a novice at this I can only go by what I am reading sadly.0 -
Waaaay too much water, low-fat dairy. I'm not surprised it was a slushy & not ice cream.
Ice cream ingredients generally look like this: 2 quarts half & half cream, 1/2 pint heavy cream, 1 1/2 cups white sugar, 4 teaspoons vanilla extract
Another possibility to improve texture: buttermilk. Even low-fat buttermilk has a thick creamy texture. This is used in sherbet....it will change the flavor profile.
I was only making enough for two servings, those quantities look like something for way more people. Also I used whole milk, not low-fat milk. Can't stand low-fat milk. But even with those ingredients is that using a blender or an ice cream maker?0 -
queenliz99 wrote: »
THanks! I'll look at those real quick. But that's strange that it seems these ingredients are rare to use. I saw a few like this that added milk and ice and others that tried to make the ice cream waaay too healthy. Some also used frozen fruit in place of ice.0 -
queenliz99 wrote: »
THanks! I'll look at those real quick. But that's strange that it seems these ingredients are rare to use. I saw a few like this that added milk and ice and others that tried to make the ice cream waaay too healthy. Some also used frozen fruit in place of ice.
It's very curious, maybe they didn't try the ice cream after it was made. LOL0 -
Waaaay too much water, low-fat dairy. I'm not surprised it was a slushy & not ice cream.
Ice cream ingredients generally look like this: 2 quarts half & half cream, 1/2 pint heavy cream, 1 1/2 cups white sugar, 4 teaspoons vanilla extract
Another possibility to improve texture: buttermilk. Even low-fat buttermilk has a thick creamy texture. This is used in sherbet....it will change the flavor profile.
I was only making enough for two servings, those quantities look like something for way more people. Also I used whole milk, not low-fat milk. Can't stand low-fat milk. But even with those ingredients is that using a blender or an ice cream maker?
This was the standard recipe for vanilla ice cream using an ice cream churn. This continually stirs the mixture while freezing it. Adds air to the mixture, so it's not a solid block of anything. Yes, it's more servings. But I just wanted to point out....no water....and cream.
You could try an old camping, Girl Scout (Boy Scout?) recipe. Put your ingredients in a quart bag....try all dairy. Then place that bag inside a larger freezer bag with filled ice cubes and some salt. Continually turn the bag over & over. This is kinda fun if you've got a group of kids passing the bag back and forth.
http://dish.allrecipes.com/how-to-make-ice-cream-in-a-bag/1 -
Here is an easy one for you:
Equal parts sugar and smooth peanut butter (by weight), about 3 times the peanut butter light cream or half and half, vanilla extract. Throw them in the blender until well mixed, chill for a few hours, then off to the ice cream maker (or whatever method you are using)
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queenliz99 wrote: »queenliz99 wrote: »Where did you find the recipe?
it was a part of the ninja blender recipe book. It has a whole bunch and one was ice cream. I thought it would be great to try it and know exactly was in the ice cream, plus I could make it whenever I wanted. ^_^
I make homemade ice cream but have never added ice, it's odd to ice.
ETA: That is not much milk either
This. I've never used ice in my ice cream. Heavy Cream, Whole Milk, Sugar, Vanilla extract is the base. Then I add things like nutter butters and salted caramel... maybe a little bourbon in there too. Got the recipe from an old MFP friend, @GiveMeCoffee and man do I miss her!1 -
My ice cream recipe is a doozy - a can of condensed milk, a canful of water, a large pot of double cream, and whatever flavourings you fancy. I use an ice cream maker to churn it. It's gorgeous but very much NOT a low calorie option!
If you want a lighter ice cream, try frozen yoghurt. Loads of recipes online, the one I used was as simple as Greek yoghurt and pureed fruit. You can also make instant ice cream by blending frozen fruit and yoghurt if you have a good blender, you just need to get the proportions right. Let me see if I can find a recipe...0 -
WinoGelato wrote: »queenliz99 wrote: »queenliz99 wrote: »Where did you find the recipe?
it was a part of the ninja blender recipe book. It has a whole bunch and one was ice cream. I thought it would be great to try it and know exactly was in the ice cream, plus I could make it whenever I wanted. ^_^
I make homemade ice cream but have never added ice, it's odd to ice.
ETA: That is not much milk either
This. I've never used ice in my ice cream. Heavy Cream, Whole Milk, Sugar, Vanilla extract is the base. Then I add things like nutter butters and salted caramel... maybe a little bourbon in there too. Got the recipe from an old MFP friend, @GiveMeCoffee and man do I miss her!
She was awesome for sure. And I never add ice to my ice cream, and for me the heavy cream is a must.0 -
Here you go - www.jamieoliver.com/recipes/fruit-recipes/wimbledon-inspired-strawberry-ice-cream/#B4IKs3KOKzRqjG0I.970
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I add about 1 - 2 cups of berries that have been frozen to a blender with about 1/4 cup of almond milk (or milk of your choice). If the berries are bitter add a small amount of maple syrup or sweetener drops. It is not the exact same consistancy as icecream but tastes good and is a lot less calories. Most fruit flavours will work (pre-freeze fruit) except things like watermelon due to their water content. You may just need to adjust the amount of liquid you add accordingly.
You can make chocolate flavoured icecream by putting 1 sliced, frozen banana in the blender with about 2 teaspoons of cocoa powder and almond milk.0 -
Beautyinthemoonlight wrote: »I add about 1 - 2 cups of berries that have been frozen to a blender with about 1/4 cup of almond milk (or milk of your choice). If the berries are bitter add a small amount of maple syrup or sweetener drops. It is not the exact same consistancy as icecream but tastes good and is a lot less calories. Most fruit flavours will work (pre-freeze fruit) except things like watermelon due to their water content. You may just need to adjust the amount of liquid you add accordingly.
You can make chocolate flavoured icecream by putting 1 sliced, frozen banana in the blender with about 2 teaspoons of cocoa powder and almond milk.
This is a smoothie, not ice cream.1
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