For instance, if you have a measuring cup equal to 1 cup, fill it with sugar 1/16th of the way to equal 1 tablespoon. If you don’t have a teaspoon tool, one teaspoon is about equal to the size of the tip of your index finger (above the smallest joint). Add a tiny pinch of turmeric powder for a beautiful, golden color and rich taste.
If you want to use skim milk or “light” versions of non-dairy milks because these are too watery. If you do choose to use these, you might need to add in nonfat dry milk powder to thicken it up at the end.
How long you need to blend it depends on the power of your blender, so check it every 30 to 45 seconds if you’re not sure. If the mixture has the consistency of thin milk, add nonfat dry milk powder about 2 tablespoons (6. 0 tsp) at a time until you have a thicker, creamy consistency.
If you like your ice cream super soft, take it out at the 2 hour mark.
If it’s too soft, put it back in the freezer for about 30 minutes to an hour before checking again. If it’s too hard, take it out of the freezer and let it sit at room temperature for about 5 to 10 minutes before tasting again.
Sprinkle 1 tablespoon (3. 0 tsp) of coconut flakes over the top with a few small chunks of fresh mango for a tropical-tasting treat. Store leftovers in an air-tight container in the freezer for up to a week. Wrap the top with saran wrap (before putting on the lid) to keep the top from frosting over!
Use a large blender that has multiple speeds, if possible. If you’re working with a smaller model, cut the recipe in half. The nonfat milk powder will help solidify the mixture faster, so there’s very little freezing required (or none at all if you like soft, melty ice cream).
1 teaspoon (0. 33 US tbsp) of peppermint extract and (after blending) 1 cup (16 US tbsp) of chocolate chips 1⁄2 cup (8. 0 US tbsp) of frozen strawberries, cherries, blueberries, or raspberries 1 cup (16 US tbsp) of slivered almonds, crushed pecans, or shelled and crushed pistachios
If you’re not sure if there are still ice chunks, stop the blender and use a fork to dip down into it. If you see chunks on the fork, blend for another 15 to 30 seconds before checking again.
Use a fork to run through the mixture to make sure there are no pea-sized chunks of ice left.
Feel free to fold in extra toppings and spices once it’s at or close to your desired consistency. For example, toss in some oreos, graham crackers, or cookie wafers and do a quick blend to incorporate them into the ice cream.
You can skip this step if the ice cream is already to your desired consistency.
Put the serving bowls in the freezer beforehand if you’re enjoying it in hot weather. Store any leftover ice cream in an airtight container in the freezer. Before securing the lid, wrap the top of the container in plastic wrap to keep it free from “frostbite. ”