Believe me, since I discovered this HOMEMADE ICE CREAM I can’t do without it anymore, and in my opinion it is truly unbeatable.
It only takes five minutes to make, it is prepared without an ice cream maker, it is egg-free and has a unique creaminess!
Below I suggest my four favorite ice cream flavors: FIORDILATTE (plain cream), CHOCOLATE, NUTELLA SWIRL AND STRAWBERRY; but with the fiordilatte base, with small additions, you can obtain any flavors you prefer!
For example, you can create stracciatella by coarsely chopping chocolate; or, to create a different swirl, you can add any spreadable cream you like, for example pistachio 😉
You can finally create ice cream in any fruit flavor by substituting the strawberries with the fresh fruit you desire.
In the video below, to make the four flavors I made the fiordilatte base twice (using 500 ml of heavy cream each time, to be clear) and then divided the mixture in half.
Below, to be even more precise, I give the doses and ingredients already divided by flavor, so you can decide to prepare a single flavor at a time, that is approximately half a kilo of ice cream.
You might also be interested in these other homemade ice cream recipes of mine:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: each flavor yields about 1.1 lb of ice cream
- Seasonality: All seasons
Ingredients to make HOMEMADE ICE CREAM
- 1 cup heavy whipping cream (very cold)
- 5 oz sweetened condensed milk
- 1 cup heavy whipping cream (very cold)
- 5 oz sweetened condensed milk
- 4 tbsp unsweetened cocoa powder (about 1 oz (≈30 g))
- 1 cup heavy whipping cream (very cold)
- 5 oz sweetened condensed milk
- 1 tbsp Nutella® (heaping tablespoon)
- 1 cup heavy whipping cream (very cold)
- 6 oz sweetened condensed milk (approximately (≈170 g))
- 1 1/4 cups strawberries (net weight after trimming (about 7 oz / 200 g))
NB: as you may have noticed, for the strawberry flavor I usually increase the amount of sweetened condensed milk slightly to help it stay creamy; if you want to prepare the fiordilatte base to make both a strawberry flavor and another flavor, feel free to use 340 g of sweetened condensed milk for 500 ml of heavy cream (340 g ≈ 12 oz, about 1 1/8 cups).
Tools to make HOMEMADE ICE CREAM
- Electric hand mixers
Steps to make HOMEMADE ICE CREAM
Pour the very cold heavy whipping cream into a large bowl and whip it until stiff peaks form using an electric hand mixer.
Add the sweetened condensed milk all at once to the whipped cream, then mix with the electric mixer set on the lowest speed.
Your base, that is the fiordilatte HOMEMADE ICE CREAM, is ready!
If you are using it as a base for another flavor, continue reading below; otherwise, pour it into a freezer-safe container (preferably glass to avoid plastic waste) and place it in the freezer for about 4 hours.
To make the chocolate flavor, simply add the unsweetened cocoa powder (a little at a time) to the fiordilatte base and mix well with the electric mixer set on low.
Place in the freezer for about four hours.
To make the Nutella-swirl ice cream, pour the Nutella in a thin stream over the fiordilatte base using a spoon and use a toothpick (or a teaspoon) to distribute the Nutella randomly for a few seconds so the swirl will remain visible without mixing too much into the fiordilatte 😉 For any doubts I always recommend consulting the full VIDEO at the top of the page.
To make the strawberry flavor, wash the strawberries well, remove the leaves and blend them with an immersion blender or a food processor.
Pour the blended strawberries directly into the fiordilatte base and mix with the electric mixer until you obtain an even pretty pink color.
The strawberry flavor is also ready to be stored in the freezer; in this case it will take a bit longer than the other flavors, about 5 hours.
Variations and storage
– As I mentioned in the introduction, starting from the fiordilatte base you can create many different flavor variations.
– For example, you can make stracciatella by coarsely chopping chocolate; or, to create a different swirl, you can add the spreadable cream you prefer, for example pistachio cream.
– You can use different toppings each time (although I don’t love them); you can enrich the ice cream with coarsely chopped nuts: if you add some hazelnuts to the chocolate flavor you’ll have created the ‘bacio’ flavor.
– You can finally create ice cream in any fruit flavor, replacing the strawberries with the fresh fruit you desire.
– If you use containers with lids, your homemade ice cream will keep perfectly for 1-2 weeks.
If you liked this recipe you might also like my STRAWBERRY PANNA COTTA (HERE), BUCKWHEAT CAKE WITH RICOTTA AND CHERRIES (HERE) and PEACH CAKE (HERE)
