Try this Icecream recipe, or contribute your own.
Suggest a better description1. In a large bowl, use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, be careful not to over whip. The cream will be done when you pull the beaters out and the cream stands at attention.
2.In another large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.
3. If making individual flavors, scoop the cream mixture into smaller bowls and gently fold in your desired mix-ins, or if making just one flavor, mix the ingredients directly into the cream mixture.
4. Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours. (save used ice-cream containers. make sure to clean them) or some type of air-tight container sot he ice cream does not get freezer burn.
This homemade no-churn ice cream will last for months in the freezer. Keep the container tightly sealed to ward off freezer burn.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (641g) | ||
Recipe Makes: 1 | ||
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Calories: 2114 | ||
Calories from Fat: 1110 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 123.3g | 164 % | |
Saturated Fat 77.1g | 385 % | |
Monounsaturated Fat 35.3g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 463.7mg | 143 % | |
Sodium 595.6mg | 21 % | |
Potassium 1658.7mg | 44 % | |
Total Carbohydrate 223.1g | 66 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 223.1g | ||
Protein 36.3g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2114
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