Yayyyyyyyy….I made my first ice cream at home, that too without an ice cream maker! Thanks to my dear friend Deepali for this wonderfully simple recipe. Now am experimenting out with different fruits at home. This is an anytime do-able ice cream recipe for ice-cream-die-hard-fans like me…!
Fruit puree – 1 to 1.5 pounds depending on how much strength of flavour is desired in ice cream (I used strawberries – about 1.5lbs)
Condensed milk – 1 can
Whipped topping – 1 container (i used the great value whipped topping – made of whole milk (red colour) from walmart)
First puree the fruit well without any lumps – i used strawberries. you can use any berries(blueberry,rasberry), mangoes, cantaloupes, pineapples etc.
Fold and mix the fruit puree with the condensed milk well. No need to add extra sugar as the sugar content in the condensed milk will suffice for the ice cream (unless you have an extreme sweet tooth!)
Next add the whipped topping to the above mixture and fold well until all is well combined.
Pour it into moulds or entirely into a large container and refrigerate overnight. Ice cream ready!
Without the ice cream maker, you will get some little crystalline ices on the ice cream if you do not stir it well and periodically.
Yummy ice cream ready. You can taste traces of strawberry or any other fruit depending on how fine a puree you make of the fruit in the beginning….
Bon Appetit! 🙂
In some places you may not get whipped topping. In such cases- In most recipes, whipped cream may be used instead of whipped topping. But you should be aware that there may be some differences in texture and stability, which could result in minor changes in the end product. When substituting, keep in mind that whipping cream doubles once it is whipped. If a recipe calls for an 8-ounce carton of whipped topping, whip 1-1/2 cups of whipping cream, which will yield 3 cups.
I haven’t tried out using whipping cream, so if anyone tries out with that, let me know!