I love to cook. And during the school year, we wind up going out to eat a lot because of our busy schedules. So when summer vacation arrives, I get the urge to try out all of those recipes I haven’t had time to experiment with the rest of the year.
Yesterday, it was homemade ice cream. I was determined to figure out how to make it even though we don’t have an ice cream maker.
First I started with buying the ingredients. For the first batch, I used this recipe:
Homemade Chocolate Ice Cream
• 1 Can Sweetened, Condensed Milk
• 2 Cups Whipping Cream, Whipped
• 1/3 Cup Chocolate Syrup
• 1 Gallon Sized Ziploc Bag
• 1 Quart Sized Ziploc Bag
• 6 Tablespoons Rock Salt
Mix sweetened, condensed milk together with chocolate syrup.
Whip the whipping cream and then fold it in.
Place into quart sized Ziploc bag.
Place ice and salt in gallon sized bag.
Place smaller bag inside larger bag.
Shake for at least 10 minutes.
At this point, we got tired of shaking, so I put it into the freezer, taking it out every 30 minutes to shake it. We had some left over, so I put the rest into a plastic box - with the ice and salt in a larger sized plastic box. It was much easier to scoop out.
When ice cream is freezing, ice crystals form. The mixture of shaking the ingredients along with the salt, prevent these crystals from forming.
I also wanted to make a vegan version, so I took 1 2/3 cup of coconut milk along with 1/3 cup of Agave Nectar, and 2 tablespoons of Unsweetened Cocoa, mixed it all together, and then followed the rest of the process.
While that was all freezing, my daughter and I worked on her sock doll business. You can order one if you like at Sock Doll Surprise.
Finished with dolls, we went back and checked on the ice cream. The dairy version was oh, so creamy and delicious. The vegan version has not yet been tasted. I will keep you posted.
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