I’ve decided to challenge myself to try new things in 2019; and one of the things I decided to try was making ice cream without an ice cream maker. Now, I’ve made ice cream using a machine before, but it takes a fair bit of pre-planning, which isn’t one of my strong suits. How am I supposed to know 8 – 12 hours beforehand that I might want ice cream? Even if I could somehow predict my future and know that I’d be making ice cream soon, I always struggle to find space in my freezer for the big clunky bowl of the ice cream machine.
Another drawback is that my little machine (a cheap hand-cranked one) can only make 1 litre of ice cream at a time. For some people that might be enough (and for me it is), but my boyfriend has the biggest sweet tooth I’ve ever seen, and can devour more than that in one sitting.
So, I decided to see if it’s possible to make ice cream without a machine. I found a few different variations online, but decided to go for the method I came across most often; namely the two ingredient method. Making ice cream from only cream and condensed milk sounded too good to be true, so I put it to the test!
- 500 ml whipping cream (chilled)
- 1 can condensed milk (chilled)
- 4 tbsp peanut butter (heated until runny)
- 1 cup pretzels
- In the bowl of a stand mixer or a deep mixing bowl, whip the cream until stiff peaks form.
- Add the condensed milk and mix in until fully incorporated.
- Fold in the heated peanut butter until incorporated well and add your pretzels. Crush them gently in your hand, so you have a combination of fine pieces and bigger pieces to create a crunchy element.
- Transfer the mixture into a tupperware container or clean ice cream container, and cover with cling wrap so that it’s touching the mixture.
- Close your container and freeze for at least 6 hours until frozen solid.
- When you’re ready to eat your ice cream, sprinkle over some more crushed pretzels and peanut butter for an extra burst of flavour and enjoy!
All in all, this ice cream exceeded my expectations when I tried the finished product! It was a little bit sweet, but that was because I didn’t use sugar-free peanut butter; so as long as your flavourings aren’t loaded up with sugary sweetness, the end result should turn out perfectly fine.
Have you tried making ice cream without an ice cream machine? Do you have any tips or tricks for me? Let me know in the comments, I’d love to hear from you!