My amazing man says he’ll get me the KitchenAid mixer of my dreams by year’s end, but until then I don’t have any sort of ice cream maker or appliance that can be adapted into one. (Yes, the mixer has an ice cream attachment – see why I want one?!) Luckily, you can actually make ice cream without a machine. This recipe is for a simple mint ice cream made entirely by hand without any sort of ice cream making gadget. In fact, you don’t even need a handheld mixer – you can make it with nothing but a trusty bowl and a whisk! I’m sure it sounds too good to be true, so allow me to get to the recipe.
Do not substitute evaporated milk for the sweetened condensed milk – the sweetened condense milk naturally thickens, making it ideal for homemade ice cream. You can add sugar if you’d like, but I really don’t think it’s necessary. Yes, subbing in whipped topping will make this significantly lower fat, but I, personally, would rather have some good, old fashioned milk fat than whipped topping that contains, among other things, ‘synthetic wax.’ Weird, right? Read this to learn a lot more about what you’re really eating when you reach for some whipped topping!
- ¼ cup of fresh mint and 1 teaspoon of mint extract, or 2 cups of mint
- 1 pint of whipping cream (or, if you like trading some fat for hydrogenated vegetable oil and corn syrup, a tub of whipped topping)
- 14 ounces of sweetened, condensed milk
- Wash and chop the mint or, even easier, cut it into little pieces with a pair of kitchen scissors.
- Mix the chopped mint and evaporated milk in a large bowl and place them in the fridge.
- Place a metal mixing bowl and your metal whisk/mixer's beaters in the freezer.
- Wait at least 15 minutes, preferably longer, to allow the mixing gear to cool and the mint's flavors to seep into the milk.
- Keep the milk in the fridge, but use the chilled bowl and whisk to whip the cream. If you're not familiar with how to make your own whipped cream, you can check out my simple recipe. It even includes videos showing you how to avoid over whipping!
- Once the cream whips into nice firm peaks, remove the milk mixture from the fridge and carefully fold the whipped cream into the milk. Don't just dump the cream on top and stir it all together - try to maintain the mixture's airiness.
- Carefully lift the mixture into one or more freezer-friendly containers. I just used a large, empty yogurt container and a small piece of plasticware. Fill them fairly full, but not all the way to allow for expansion.
- Freeze for several hours or, to be safe, overnight.
This ice cream does melt more quickly than the store bought kind, but it has an amazing texture. It actually kind of reminds me of Cold Stone ice cream – very smooth and a bit more melty than usual! Of course, mint is only one of a myriad of flavor possibilities. I chose it because I needed to use some of my fresh mint, but you could use the cream and condensed milk base to make just about any flavor!
What’s your favorite flavor of ice cream? I honestly can’t decide. I love mint chocolate chip, cookie dough, and peppermint stick, but I also really like strawberry, cherry, and peach. There are too many choices!