How To Make Ice Cream With A Stand Mixer

So you’re craving something frosty, creamy, and ridiculously delicious, but the thought of wrestling with a dedicated ice cream machine feels like too much effort? Or maybe you don’t even *have* one? Same, friend, same. Good news: your trusty stand mixer is about to become your new best friend in the world of frozen desserts!

Yep, we’re making no-churn ice cream today, no dedicated gadget required. Get ready to impress yourself (and maybe your fridge) with minimal fuss and maximum yum. Let’s do this!

Why This Recipe is Awesome

Because it’s practically magic, but without the awkward wand-waving. Seriously, this recipe is so simple, it’s almost an insult to call it a “recipe.” It’s **idiot-proof**, even if your last culinary triumph was successfully toasting bread (and even then, we’re not judging).

No churning. No fancy attachments. Just pure, unadulterated ice cream glory from your stand mixer. Your arm will thank you for skipping the manual whisking marathon, believe me. Plus, homemade ice cream just hits different, right? It’s like a hug for your tastebuds, but colder and sweeter.

Ingredients You’ll Need

Gather your squad, because these are the heroes of our no-churn saga:

• Heavy Cream (aka Double Cream): Around 2 cups (about 470ml). This is the star of the show, the Beyoncé of dairy. Go full-fat or go home. We’re not counting calories here, we’re counting joy.
• Sweetened Condensed Milk: One 14-ounce (396g) can. Your secret weapon for sweetness and a dreamy, smooth texture. Don’t even *think* about skipping this. Seriously, don’t.
• Vanilla Extract: 1-2 teaspoons. A dash of classic warmth. Good quality stuff makes a difference, IMO.
• Optional Mix-ins: This is where the party starts! Chocolate chips, crushed Oreos, fruit purees, chopped nuts, sprinkles – let your freak flag fly!

Step-by-Step Instructions

1. Chill Out: Pop your stand mixer bowl and whisk attachment in the fridge or freezer for at least 15-20 minutes. **This is crucial for fluffy cream!** Don’t skip this step unless you enjoy disappointment.
2. Whip It Good: Pour the super cold heavy cream into the chilled bowl. Start on low speed, then gradually crank it up to medium-high. Whip until it forms stiff peaks. Think fluffy clouds, but creamier and ready for action.
3. Sweet Talk: Reduce your mixer speed to low. Slowly pour in the sweetened condensed milk and vanilla extract. Mix until *just combined*. We’re talking a few seconds here, folks. Don’t overmix, or things get weird and deflate-y.
4. Flavor Fiesta (Optional): Gently fold in your chosen mix-ins with a spatula. Whether it’s chocolate chunks, cookie bits, or a swirl of caramel, this is your moment to customize. Don’t be shy! We’re building flavor, people.
5. Freeze Frame: Scrape the glorious mixture into a freezer-safe container. A loaf pan works great, or anything with a lid. Cover it up tight to prevent freezer burn (boo, freezer burn!).
6. Patience, Grasshopper: Freeze for at least 6-8 hours, or preferably overnight. The longer it freezes, the firmer and more scoopable it gets. Resist the urge to peek every five minutes – it won’t speed up the process!

Common Mistakes to Avoid

We all make mistakes, but let’s try to avoid these rookie errors, shall we?

• Warm Bowl Blues: Trying to whip cream in a warm bowl is like trying to convince a cat to take a bath. Futile. **Always chill your bowl and whisk!**
• Overmixing the Goodness: Once the condensed milk is in, just mix until *combined*. Whisking too long will deflate your gorgeous, airy cream, and we don’t want sad, flat ice cream.
• Skimping on Fat: Using low-fat cream? Bless your heart. But for ice cream, we need the good stuff. Full-fat heavy cream is your friend and delivers that luscious texture.
• Impatience, Thy Name is You: Seriously, give it time to freeze. A soft-serve consistency is fine if you’re desperate, but for proper scoopable ice cream, patience is key. FYI.

Alternatives & Substitutions

Feeling adventurous or got dietary quirks? Here are a few ideas:

• Dairy-Free Dream? You can try full-fat coconut cream (the thick stuff from a can, chilled overnight) instead of heavy cream for a dairy-free option. The texture might be a *little* different, but still delish. Just make sure it’s super cold!
• Sweetener Swaps? For the sweetened condensed milk, there aren’t many direct swaps that give the same texture and sweetness. You *could* try making your own if you’re feeling adventurous (sugar, milk, boil, reduce), but honestly, just buy a can. Life’s too short.
• Flavor Frenzy: This is where you go wild! Add coffee powder for mocha, melted chocolate for chocolate, crushed Oreos, a peanut butter swirl, fruit purees (like raspberry or mango). The world is your oyster… or, well, your ice cream tub.

FAQ (Frequently Asked Questions)

• Do I *really* need to chill the bowl? Yes, my friend, 100 times yes! It’s the secret to light, fluffy whipped cream that holds its structure. Don’t skip this, or suffer the consequences of sad, runny cream.
• Can I use a hand mixer instead? Absolutely! Your arm might get a bit of a workout, but the process is exactly the same. Go forth and whip!
• How long does homemade ice cream last? If it lasts longer than a week, you’re doing something wrong (i.e., not eating enough of it!). Seriously though, covered tightly, it’s good for about 2-3 weeks, but best enjoyed fresh.
• What if my ice cream is too hard? Give it a few minutes on the counter before scooping. Also, sometimes adding a tiny splash of booze (like a tablespoon of vodka or rum) can help keep it softer, but that’s next-level wizardry.
• Can I add fresh fruit? You totally can! Just be mindful that fresh fruit tends to get icy when frozen. Pureeing it first can often give a better, smoother texture.
• Why isn’t my cream whipping? It’s likely not cold enough, or your bowl/whisk wasn’t chilled. Or maybe it’s not heavy cream (sometimes people accidentally grab whipping cream, which has a lower fat content). Re-check those basics, champ!

Final Thoughts

See? I told you it was easy peasy lemon squeezy (or, you know, ice creamy peasy). You just made delicious, homemade ice cream with your trusty stand mixer, proving you don’t need fancy gadgets to create culinary masterpieces.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned that sweet, sweet treat. And remember, calories don’t count when it’s homemade. That’s just science (probably).