How To Make Homemade Ice Cream Using Just A Blender



Want homemade ice cream without having to get a single use tool like an ice cream maker? Lisa McManus shows you our deliciously simple ice cream recipe that uses a blender.

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14 Comments

  1. you can also make a custard base, pour it into ice cube trays to freeze, then put them through a food processor until you get a soft serve consistency & pour into a container to firm up in the freezer. it won't have the same texture as churned ice cream, but it's nicer than the whipped cream/condensed milk no churn method imo.

  2. Please, please, PAALEEZE!! I need guidance, I’m trying to shop for a food scale for when I’m baking or measuring how much food is in a dinner bowl or plate, but I don’t know where to start. A scale I don’t need a mathematician degree to use please and thank you 🙏

  3. People, corn syrup in and of itself is not bad! When you heat sugar with an acid, a process called inverting, it turns into glucose and fructose. Those are the same two ingredients in corn syrup and they are produced when your body digests sugar.

    The problem with corn syrup is over consumption through highly processed foods. Manufacturers use corn syrup because it is cheaper, so they can add more sugars to their products. Combined with high fats, carbs, and extremely low price this leads to mass over consumption of highly unhealthy foods.

    Moderation is key with any food, if you are making ice cream at home and not eating a pint of it every night then the corn syrup will not be an issue. Any sugary high fat food over consumed is the issue.

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