Homemade milk ice cream without cream >>> recipe with step-by-step photos

When most home cooks hear the phrase "homemade ice cream," they picture a complicated recipe, dozens of ingredients, and a tedious wait for the dessert to set. Wouldn't it be better to spend ten minutes going to the nearest supermarket and buying your favorite treat?

Nutritional value per serving

196 kcal

Proteins: 8 g
Fats: 6 g
Carbohydrates: 33 g

*Nutritional value is calculated per 100g of ingredients

Total time: 4 hours
Time in the kitchen: 24 min
Complexity:

A simple recipe.
Number of servings: 1

1300 grams of ice cream

Indeed, making ice cream at home It's not the easiest task. But it's enough to have it on hand. simple verified recipe and make a treat do it yourself Anyone can do it. We'll see for ourselves today!

I suggest make light ice cream from milkA dessert that will win not only your child's heart but yours as well. The recipe is classic, but unlike the traditional version, it doesn't use cream. This dessert is less fatty, but this doesn't affect its flavor or aroma. The texture of the ice cream is dense, smooth, creamy, and rich—a perfect summer treat.

Recipe with step-by-step photos

Milk ice cream without cream

Ingredients

Servings

1300 grams of ice cream

Milk

900 ml
Egg C1

6 pcs
Sugar

250 G
Vanilla sugar

7 G

Preparation

Step 1

Pour cold milk into a saucepan and bring to a boil.

Step 2

In eggs yolks Separate from the whites. The container for the whites should be fat-free.

Step 3

Add 40 grams of regular sugar and a packet of vanilla sugar to the yolks. Stir until the sugar is completely dissolved.

Step 4

Gradually pour 100 ml of boiled, cooled milk into the bowl with the yolks, continuing to whisk vigorously.

Step 5

Pour the yolk mixture in a thin stream into the saucepan with the milk. Place the mixture on the stove and cook over medium heat until thickened. This will take about 5-7 minutes. Stir the mixture constantly with a whisk to yolks did not curl up.

Step 6

Pour the milk mixture into a cold container. Cover with cling film. Let cool at room temperature.

Step 7

Add the remaining sugar to the whites and beat until lightly foamy.

Step 8

Place the egg whites in a water bath and, stirring constantly, heat them until the sugar is completely dissolved.

Step 9

Beat the egg whites with a mixer until they form a fluffy, white foam.

Step 10

Combine the egg whites and milk mixtures. First, add the lightly beaten egg whites to the milk mixture. Mix thoroughly. Then pour the mixture into the remaining egg whites and beat with a mixer at low speed until smooth.

Step 11

Transfer the mixture to a suitable freezer container. Freeze for 4 hours. To prevent ice cream from forming, remove the mixture from the freezer for the first 2.5 hours and stir it.

Step 12

The ice cream is ready. Enjoy!

What can I use instead of cream in ice cream?

To achieve the rich, creamy taste of homemade ice cream, use 33% heavy cream. It creates a dense yet smooth treat with a distinctive creamy texture.

But cream is expensive, and it's not the healthiest for your figure. If for some reason you don't eat cream but still want to make summer ice cream, no problem. We'll show you how to substitute it in the recipe.

The easiest way is to replace the cream with milk. For 500 ml of milk, you'll need 4 medium eggs and 1 tbsp of sugar. To thicken the mixture, you can also use starch (25 g).

Chocolate ice cream without cream can be made using coffee. For 500 ml of milk, you'll need 150 ml of prepared coffee and 5 egg yolks.

For a more budget-friendly option, sour cream is a good choice. To make homemade cream, combine sour cream with water or milk. Let the sour cream sit in the refrigerator for at least 6 hours beforehand. The dilution ratio depends on the fat content of the product:

for sour cream 50% - 1:1 water;
for sour cream 20-40% - 1:1 milk;
fat content 10-20% - 1:4 milk and 4:3 water.

If you are intolerant to animal fats in any form, use plant-based milks such as coconut, rice, or oat milk.

Adviсe

You can use milk with any type of fat content, be it skim, 2% or full-fat.

If you freeze the product naturally in the freezer, stir the mixture every 30 minutes for the first 2–3 hours to prevent ice crystals from forming inside the ice cream.

Enhance the flavor of your favorite ice cream with berries, fruits, or other ingredients. For example, add strawberry or mango puree, a squeeze of lemon or orange juice, or crumbled Oreo cookies or chopped nuts. Mix thoroughly, then freeze.

Answers to frequently asked questions

Question for an expert

Why doesn't ice cream harden completely?

Ice cream made with low-fat milk requires more time to freeze. So, keep in mind that using this milk, the dessert may take a day or more to set.

What fillings can be added?

You can add any filling to homemade ice cream, from berry puree to chocolate chips. However, if you use cookies or candies, such as Oreos or Snickers, be prepared for them to become very hard in the ice cream.

Why does homemade ice cream spoil quickly?

Homemade ice cream is made from natural, perishable ingredients. No stabilizers are added, so the dessert's shelf life is no more than two weeks.

Homemade ice cream It's in no way inferior to a store-bought or bakery-prepared cold dessert. On the contrary, it's healthier and delicious, because it's definitely made with natural and fresh ingredients. Be sure to grab this recipe and delight your loved ones.

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