Homemade Powdered Juice Ice Cream
Homemade Powdered Juice Ice Cream
Ingredients
For the Ice Cream Base
- 2 cups whole milk
- 1 sweetened condensed milk, can
- 1 heavy cream, carton
- 1 powdered juice, packet (e.g., berry or strawberry flavor for pink ice cream)
For Whipping
- 1 teaspoon emulsifier
Instructions
- 1
Begin by pouring the whole milk, sweetened condensed milk, heavy cream, and the entire packet of powdered juice into a blender.
⏱️ 2 min
- 2
Secure the blender lid and blend the mixture for 3 minutes until it is thoroughly combined, smooth, and uniformly colored (e.g., pink if using a berry-flavored powdered juice).
⏱️ 3 min
- 3
Pour the blended liquid into a large glass bowl. Cover the bowl tightly with plastic wrap and place it in the freezer for 5 to 6 hours. The mixture should partially freeze to a semi-solid, icy consistency.
- 4
After the initial freezing, transfer the partially frozen, slushy mixture into the bowl of a stand mixer. Add the emulsifier.
⏱️ 2 min
- 5
Attach the whisk attachment to the stand mixer and whip the mixture on a high speed (speed 8-10 if available) for approximately 6 minutes. The mixture will significantly increase in volume, become much lighter in color, and transform into a thick, fluffy, and very creamy consistency.
⏱️ 6 min
- 6
Once fully whipped, pour the ice cream mixture into individual half-liter plastic containers. This recipe yields enough for about six half-liter containers, totaling approximately 3 liters of ice cream.
⏱️ 5 min
- 7
Secure the lids on the containers and place them back into the freezer to allow the ice cream to harden completely before serving.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Powdered Juice Ice Cream
Ingredients
For the Ice Cream Base
- 2 cups whole milk
- 1 sweetened condensed milk, can
- 1 heavy cream, carton
- 1 powdered juice, packet (e.g., berry or strawberry flavor for pink ice cream)
For Whipping
- 1 teaspoon emulsifier
Instructions
- 1
Begin by pouring the whole milk, sweetened condensed milk, heavy cream, and the entire packet of powdered juice into a blender.
⏱️ 2 min - 2
Secure the blender lid and blend the mixture for 3 minutes until it is thoroughly combined, smooth, and uniformly colored (e.g., pink if using a berry-flavored powdered juice).
⏱️ 3 min - 3
Pour the blended liquid into a large glass bowl. Cover the bowl tightly with plastic wrap and place it in the freezer for 5 to 6 hours. The mixture should partially freeze to a semi-solid, icy consistency.
- 4
After the initial freezing, transfer the partially frozen, slushy mixture into the bowl of a stand mixer. Add the emulsifier.
⏱️ 2 min - 5
Attach the whisk attachment to the stand mixer and whip the mixture on a high speed (speed 8-10 if available) for approximately 6 minutes. The mixture will significantly increase in volume, become much lighter in color, and transform into a thick, fluffy, and very creamy consistency.
⏱️ 6 min - 6
Once fully whipped, pour the ice cream mixture into individual half-liter plastic containers. This recipe yields enough for about six half-liter containers, totaling approximately 3 liters of ice cream.
⏱️ 5 min - 7
Secure the lids on the containers and place them back into the freezer to allow the ice cream to harden completely before serving.