Recipe: Basic Hand Whipped Ice Cream

Craving for ice cream but afraid to go out? Why not make your own with just all purpose cream and condensed milk. It’s just like a custard base for the mango float but we’re making it fluffier by using an electric or hand mixer. If you’re up to it, you can also beat it with a wire whisk. No need for an expensive ice cream machine... if you’re not so persnickety about the consistency. 

Texture- wise don’t expect it to be at par with Selecta or Magnolia or Dairy Queen even. But The result is still smooth, creamy, somewhat homemade-ey feel. 🥰

You can store these in plastic tubs or better yet in individual popsicle molds so you can have more flavors to explore. 

Basic Hand Whipped Ice Cream

• 2 cups all purpose cream
• One can condensed milk

1. Chill your cream, condensed milk, stainless steel bowl and the metal whip in the fridge for 30 minutes until they are cold. The cream whips up faster and holds its shape longer if it’s chilled. 
2. Whip the cream until its fluffy and doubles it’s size about 5-8 minutes. Stiff peaks that will hold it’s shape is an indicator. 
3. Add the chilled can of condensed milk and beat further until everything is incorporated. 
4. At this point you can add and experiment with different flavors that you like. I used vanilla bean pod for Vanilla Flavor and mashed frozen strawberries for Strawberry Flavor. 

This makes about three 750ml tubs.