Traditional recipes

Five ingredient ice cream recipe

Five ingredient ice cream recipe

  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Ice cream

It takes only 5 ingredients to make this fabulously creamy ice cream. Before freezing, you can also add crushed biscuits, nuts, chocolate chips, coconut or any other of your favourites!

367 people made this

IngredientsServes: 12

  • 125ml (4 1/2 fl oz) cold milk
  • 1 tablespoon vanilla essence
  • 1 (405g) tin sweetened condensed milk
  • 1/8 teaspoon salt
  • 475ml (16 fl oz) double cream

MethodPrep:10min ›Extra time:3hr50min › Ready in:4hr

  1. In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside.
  2. In a large bowl, beat double cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream.
  3. Pour into shallow 2 litre dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden. Serve or store in an airtight container up to 10 days.

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Reviews & ratingsAverage global rating:(233)

Reviews in English (163)

Used different ingredients.I wanted to make a chocolate ice cream, so I omitted the vanilla and put 5 teaspoons of cocoa powder in with the milk before mixing all the ingredients together. I tasted it before I froze it and must say that it did not taste overly of chocolate, but as it froze the taste of chocolate came out more! The end result was it tasted like chocolate ice cream, even my dad liked it so it must have been alright! I guess if I put more cocoa powder in then it would be more chocolatey.-13 Mar 2010

Used different ingredients.I added ginger biscuits and it was a treat, it gave it a crunchy texture very yummy.-04 Apr 2011

using single cream instead of double cream does not make it healther..that just removes some of the fat that would have kept you fuller for longer-08 Jul 2012


Homemade Halo Top Ice Cream You Can Make in Your Dorm

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On a college budget, money can be tight. Why would you spend $7 on a pint of Halo Top when you can easily make it in your dorm? This super simple recipe for homemade Halo Top uses the "ice cream in a bag" technique and really only has five ingredients. Could it get any easier? Honestly, we were skeptical at first, but this recipe is fun to make and delicious to eat.

The ingredients for this recipe and the traditional Halo Top are almost the same, except our recipe is simpler (we only used ingredients that we could pronounce). While Halo Top adds sugar, erythritol, sea salt, organic carob gum, organic guar gum, and organic stevia, this recipe uses the bare minimum to create the maximum results, keeping it low-cal yet high protein.

We're sure you wont regret trying out this homemade Halo Top and, from the comparison of ingredients, it may even be healthier.


5 delicious ice cream sandwich recipes that are perfect for summer

Ice cream sandwiches are a classic summer treat. In fact, they’re so popular during the summer months that they can even get a little boring. A scoop of ice cream sandwiched between two cookies? Delicious, but nothing you haven’t seen before. Fortunately, chefs on TikTok have started to craft their own creative ice cream sandwich recipes using interesting new ingredients. Here are five ice cream sandwich recipes that will have your mouth watering.

1. Bacon-coated ice cream sandwich

If you love combining sweet and savory flavors, this is the ice cream sandwich for you. It also happens to be extremely easy to make. Just cook up some bacon, add a bit of maple syrup, chop the bacon into tiny pieces, and toss it in a bowl. Then, simply roll your ice cream sandwich in the bacon until it’s coated, and your sweet and savory treat is ready to eat.

2. Homemade macaron ice cream sandwich

This classy take on the ice cream sandwich swaps out the traditional cookie for a homemade macaron. TikToker @matthewinthekitchen combines sugar, almond flour, egg whites and a dash of red food coloring to create fluffy pink macarons for the “bread” part of the ice cream sandwich. He then uses store-bought ice cream for the filling to create an ice cream sandwich that he claims is “perfect for summer.”

3. Gluten-free ice cream sandwich

Just because you opt for gluten-free food doesn’t mean you can’t enjoy a delicious ice cream sandwich. This mouthwateringly simple recipe uses only four ingredients. The recipe’s creator mixes peanut butter, brown sugar and an egg, then forms them into cookies and bakes them for 10 minutes. Once baked, TikToker @kelseylikestocook adds ice cream, as well as a bonus fifth ingredient: rainbow sprinkles. The result is a delicious gluten-free peanut butter-flavored ice cream sandwich.

4. Churro ice cream sandwich

Tired of using regular cookies for your ice cream sandwich? Try this churro ice cream sandwich instead. The recipe involves piping churro dough swirls onto a baking sheet, freezing them and then frying them up and coating them in a cinnamon-sugar mix. The result is a fried churro “cookie” that can be used as the base of your sandwich.


5 Ingredient Peanut Butter and Jelly Sundae

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This 5 ingredient peanut butter and jelly sundae is super easy to make and delicious strawberry ice cream treat. It’s made with a homemade peanut butter magic shell, poured over strawberry ice cream with granola crumbles. When it all comes together, you’ll enjoy the most delicious peanut butter and jelly inspired sundae!

What ingredients do I need to make this 5 ingredient peanut butter & jelly sundae?

  • Chunky granola
  • Peanut butter (we used creamy Skippy)
  • Coconut oil
  • Sugar
  • Strawberry ice cream

The coolest part about this recipe is that you are creating your own magic shell ice cream topping. You know, like this one?

Peanut butter magic shell is just that…magical! It’s made with three simple ingredients: peanut butter, coconut oil, and a little bit of sugar (optional) and hardens when poured over ice cream.

You can make and store magic shell for use on future ice cream sundaes or other recipes too.

How to store homemade magic shell?

  • Store peanut butter magic shell in an airtight container for up to 2 weeks in the refrigerator. When the homemade peanut butter magic shell is put in the refrigerator, it will harden. When you’re ready to enjoy it, simply let it come to room temperature, or microwave it for 15-30 seconds.

Peanut butter magic shell is also great as a dip for fruit. You can eat it cold or at room temperature. I personally love to dip things like:

  • Apple slices
  • Bananas
  • Grapes (btw, grapes and peanut butter is a delicious combo, like these white chocolate peanut grape bites)

For the granola, you can use any kind you would like. I love when a recipe can be flexible like this! If you want, you can even just chop up a simple granola bar. I happen to like very chunky granola (or some of my anything goes big batch granola).

When you spoon the peanut butter magic sell over ice cream, it hardens beautifully into a shell and makes this 5 ingredient peanut butter and jelly sundae the perfect summer treat!


Do I need an ice cream maker?

While I totally recommend getting an ice cream maker ASAP, you can make a creamy custard without the machine.

To do this, make your ice cream base as outlined above. Once it&rsquos ready, transfer it to a baking sheet and place in the freezer. When the ice cream is frozen, break it into chunks and blend it in a food processor until it becomes smooth and creamy. This may take up to 10 minutes. Transfer to a loaf pan refreeze.

You won&rsquot get quite the same creaminess, but it works in a pinch!

Why won&rsquot my ice cream thicken?

Every once and awhile I have a reader who cannot get their ice cream to thicken. There are a few reasons your ice cream never gets thick and creamy. Make sure to:


Almond Milk Ice Cream

Whether you’re vegan, trying to cut back on dairy, or simply curious to try something new, almond milk ice cream is the perfect choice.

Dairy free ice cream is hugely popular right now, and even mainstream companies such as Halo Top, Haagen Dasz, Breyers, So Delicious, and Ben & Jerry’s are jumping on board, offering their own lines of nondairy ice cream flavors in regular grocery stores nationwide.

But almond milk ice cream definitely isn’t new for me – I’ve been making it for over a decade!

And today this creamy almond milk ice cream joins the growing list of vegan ice cream recipes I’ve posted on the blog, including all of the following:

How To Make Ice Cream With Almond Milk

And it can also be dairy free, corn syrup free, banana free, sugar free, and nut free (no cashews), with no preservatives or xanthan gum, and no ice cream maker required.

Almond Milk Ice Cream Flavors

Chocolate: Follow the recipe for vanilla almond milk ice cream below, and add 1/4 cup cocoa or cacao powder. Feel free to throw in some chocolate chips or pieces of Vegan Brownies after churning!

Mint Chocolate Chip: Use a neutral nut butter such as raw cashew or coconut butter in the base recipe below, and add 1/8 tsp pure peppermint extract, or more for a stronger mint flavor. Be sure your extract says pure and peppermint on the label.

Peanut Butter: Choose peanut butter in the recipe below, and increase it to 2/3 cup for a stronger peanut butter flavor if desired.

Strawberry: Use only 1 1/2 cups almond milk in the recipe below. Add 1/2 cup mashed strawberries, and use a neutral nut butter such as raw cashew or coconut butter. Stir in 1/2 cup diced strawberries if desired just before serving.

Chocolate Chip Cookie Dough: Use the base recipe below, and stir in pieces of your favorite cookie dough or the dough of any of these healthy cookies recipes.

The base recipe can be no churn, sugar free, low carb, keto, and of course vegan.

And yes, other types of milk—such as soymilk, coconut milk, and cashew milk—work for this ice cream as well. One of my favorites is Almond Breeze almond cashew blend, or you can even make your own almond milk or Oat Milk at home and use that!

Above – watch the video how to make almond milk ice cream!


In a large mixing bowl, using a hand or stand mixer, whip the cream until it forms stiff peaks (about 3 minutes.)

In a separate bowl, whisk together the condensed milk, vanilla bean paste and salt.

Fold the mixture from step 2 into the whipped cream until well incorporated.

Gently fold in half of the Snickers bar pieces.

Add the mixture to a freezer-safe loaf pan.

Sprinkle the remaining Snickers bar pieces on top of the ice cream mixture and freeze until hard (about 2-3 hours.)


3-ingredient 5-minute Ice Cream for 2

It’s already late summer, but there is always need for ice cream. This version is a quick fix when the craving strikes, or when you don’t have time to wait for that long-lasting churning of ice cream maker. Especially useful this recipe comes for those who don’t have an ice cream maker. Preparing this frozen treat is fun activity for kids, too!

First, I’ll give a recipe and directions for making vanilla ice cream. Naturally, I won’t leave you with plain vanilla, but I’ll provide some fascinating variations as well! It’s really easy to tweak the recipe and invent new ice cream flavors. After reading this post, you know how to prepare proper sugar-free and low-carb soft ice without an ice cream maker in five minutes or even less. Enjoy!

Tips for making the ice cream

In addition to the three ingredients required for the ice cream, you need a bunch of other stuff. Luckily this stuff is often available in your pantry, or you can get it easily from the nearest grocery store.

Because you must have waited my blog post for long, let’s forget chit-chat and just get into the business and check how to make this incredibly quick ice cream.

Fill the 1/2-gallon (2-liter) sized plastic bag half full with ice cubes.

Take the small bag and place there the heavy cream…

…and the sweetener. Add also the pinch of salt if you use it.

Close the small bag tightly.

Place the small bag inside the large bag.

Fill the large bag with ice cubes. It doesn’t have to be completely full, just that the smaller bag is completely surrounded by ice.

Close the large bag tightly.

Wrap the closed bag in the towel. You need the towel, because the plastic bags will get really cold and moist while shaking.

Then just shake! Be careful that the bags don’t get broken while shaking.

Ready! Enjoy the contents. (And be careful that the salt doesn’t get into the ice cream…)

By the way, I noticed that you can make three batches of ice cream with the same ice and salt mixture in the large bag. Just fill a new, 1-pint (1/2-liter) sized resealable plastic bag with a new mixture of heavy cream, sweetener and your preferred flavorings. This is a good opportunity to try out different ice cream flavors!

3-Ingredient 5-Minute Ice Cream for 2

Ingredients

3/4 cup = 180 ml organic heavy cream without food additives
1 teaspoon organic vanilla extract
2–3 tablespoons Confectioner’s Style Swerve or your preferred powdered or liquid sweetener to taste
(Optional: pinch of unrefined sea salt)

Other needed stuff

1/2-gallon = 2-liter sized resealable plastic bag (Ziploc bag)
1-pint = 1/2-liter sized resealable plastic bag (Ziploc bag)
approximately 1 1/2 lbs = 680 g ice cubes
1/3 cup = 80 ml coarse sea salt
towel

  1. Fill the larger, 1/2-gallon (2-liter) sized plastic bag half full with ice cubes. Pour in the salt.
  2. Place the heavy cream, vanilla extract and the sweetener in the smaller, 1-pint (1/2-liter) sized plastic bag. Close tightly.
  3. Place the smaller plastic bag with the cream mixture in the large bag with ice.
  4. Add the rest of the ice cubes to the large bag so that it’s almost full. Ensure that the smaller bag is completely surrounded by ice.
  5. Close the large bag tightly. Wrap the bag in the towel.
  6. Start shaking and moving the bag, keeping it in constant motion. Continue until the cream mixture resembles ice cream. This takes a few minutes. Be careful that the bags don’t get broken.
  7. Open the bags, discard the ice and the salt and enjoy the contents of the smaller bag immediately.

Nutrition information Protein Fat Net carbs kcal
In total: 3.6 g 63.0 g 5.4 g 607 kcal
Per serving if 2 servings in total: 1.8 g 31.5 g 2.7 g 304 kcal


My freezer bag ice cream experiments

I browsed through several freezer bag ice cream recipes that I found from the web. I didn’t pay attention to particularly any of those, I just was gathering ideas.

Without further thoughts, I took two resealable plastic bags, plenty of ice and salt, and filled the larger bag half full with the ice.

I took the smaller bag and poured 1/2 cup (120 ml) heavy cream in there, 1 packet NuNaturals NuStevia and 1/4 teaspoon organic vanilla extract. I closed the smaller bag tightly, and placed it inside the larger bag. I added some more ice and 1/4 cup (60 ml) coarse salt.

After closing the larger bag, I wrapped the whole thing in a towel and started shaking vigorously. After some minutes I was indulging myself with perfect soft ice! Well, the smaller bag had broken, so the ice cream was a tad salty, though still edible. But at least the consistency was perfect.

I wanted to make a bit bigger amount of ice cream, since 1/2 cup (120 ml) heavy cream made just enough ice cream for one person. I also wanted to try to make frozen yogurt. In my next experiment I took 1/2 cup (120 ml) heavy cream, 1/2 cup (120 ml) plain full-fat Turkish yogurt, 1/2 teaspoon organic vanilla extract and 1 packet NuNaturals NuStevia. I added 1/3 cup (80 ml) salt to the large bag — instead of the 1/4 cup (60 ml) salt that I used in the first experiment — and after some vigorous shaking perfect frozen yogurt was ready! I was surprised that the frozen yogurt was ready in much shorter time than just heavy cream based ice cream.

The consistency of the frozen yogurt was perfect, but the taste was too bland. I decided to use more yogurt and less cream. That paid off. Later, I added some more flavorings which improved the taste further.

Next, I tried chocolate ice cream with 1/2 cup (120 ml) heavy cream, 1 packet NuNaturals NuStevia and 1 tablespoon dark cocoa powder. The cocoa powder didn’t dissolve properly, but the result was anyway really delicious! My 3-year-old son ate almost the whole batch. Well, it wasn’t a huge batch anyway, just enough for one growing kid.

I wanted to give a try to the plain old vanilla ice cream again. Mainly I wanted to increase the amount, making the quantity perfect for two persons. I thought 1 cup (240 ml) heavy cream might be a splurge, and used 3/4 cup (180 ml) in the end. For sweetening I used 3 tablespoons Confectioner’s Style Swerve and 1 whole teaspoon organic vanilla extract to get enough vanilla flavor.

So far I had used a gallon-sized (4-liter) resealable plastic bag as large bag, but now used half smaller bag, which was just the right size. I also kept the amount of ice at 1/3 cup (80 ml), since it seemed to work better than 1/4 cup (60 ml) ice.

The resulting ice cream was unbelievably scrumptious, though a bit too sweet for my taste. 2 tablespoons Swerve must have been enough. A pinch of salt could also round the flavors nicely, as I learned from my broken-bag experiment.

Since I was happy with my plain vanilla, I continued with other flavor experiments. Recipes to the best ones I’ll give below.

Tips for variation and some more recipes

For (keto) vegans, you can substitute the heavy cream with coconut cream. Just be sure that the coconut cream doesn’t have food additives, but just pure coconut.

Since you can create endless variations, I’ll give you free hands to try out the most imaginative versions of this ice cream. I would love to hear about your experiments in the comment field!

I, too, made some interesting experiments with different ice cream flavors, but the Frozen Lemon Yogurt and the Raspberry Rose Water Ice Cream were my real favorites. Recipes below, hope you like them as well! Especially the frozen yogurt is really refreshing and perfect dessert (or snack) on a hot summer day.

Frozen Lemon Yogurt for Two

Ingredients

1/4 cup = 60 ml organic heavy cream without food additives
1/2 cup = 120 ml thick, organic full-fat Greek or Turkish yogurt
1 tablespoon freshly squeezed lemon juice from organic lemon
1/4 teaspoon organic vanilla extract
3 tablespoons Confectioner’s Style Swerve, or your preferred powdered or liquid sweetener to taste

Other needed stuff

1/2-gallon = 2-liter sized resealable plastic bag (Ziploc bag)
1-pint = 1/2-liter sized resealable plastic bag (Ziploc bag)
approximately 1 1/2 lbs = 680 g ice cubes
1/3 cup = 80 ml coarse sea salt
towel

  1. Fill the larger, 1/2-gallon (2-liter) sized plastic bag half full with ice cubes. Pour in the salt.
  2. Place the heavy cream, yogurt, lemon juice, vanilla extract and the sweetener in the smaller, 1-pint (1/2-liter) sized plastic bag. Close tightly.
  3. Place the smaller plastic bag with the cream mixture in the large bag with ice.
  4. Add the rest of the ice cubes to the large bag so that it’s almost full. Ensure that the smaller bag is completely surrounded by ice.
  5. Close the large bag tightly. Wrap the bag in the towel.
  6. Start shaking and moving the bag, keeping it in constant motion. Continue until the cream mixture resembles ice cream. This takes a few minutes. Be careful that the bags don’t get broken.
  7. Open the bags, discard the ice and the salt and enjoy the contents of the smaller bag immediately.

Nutrition information Protein Fat Net carbs kcal
In total: 5.1 g 33.0 g 6.6 g 352 kcal
Per serving if 2 servings in total: 2.6 g 16.5 g 3.3 g 176 kcal

Raspberry Rose Water Ice Cream for Two

Ingredients

2/3 cup = 160 ml organic heavy cream without food additives
2 tablespoons Confectioner’s Style Swerve, or your preferred powdered or liquid sweetener to taste
1/3 cup = 80 ml = 1.5 oz = 45 g fresh organic raspberries
1 teaspoon organic vanilla extract
1/2 teaspoon organic rose water

Other needed stuff

1/2-gallon = 2-liter sized resealable plastic bag (Ziploc bag)
1-pint = 1/2-liter sized resealable plastic bag (Ziploc bag)
approximately 1 1/2 lbs = 680 g ice cubes
1/3 cup = 80 ml coarse sea salt
towel

  1. Fill the larger, 1/2-gallon (2-liter) sized plastic bag half full with ice cubes. Pour in the salt.
  2. Place the heavy cream, sweetener, raspberries, vanilla and the rose water in the smaller, 1-pint (1/2-liter) sized plastic bag. Close tightly.
  3. Place the smaller plastic bag with the cream mixture in the large bag with ice.
  4. Add the rest of the ice cubes to the large bag so that it’s almost full. Ensure that the smaller bag is completely surrounded by ice.
  5. Close the large bag tightly. Wrap the bag in the towel.
  6. Start shaking and moving the bag, keeping it in constant motion. Continue until the cream mixture resembles ice cream. This takes a few minutes. Be careful that the bags don’t get broken.
  7. Open the bags, discard the ice and the salt and enjoy the contents of the smaller bag immediately.

Nutrition information Protein Fat Net carbs kcal
In total: 3.6 g 56.4 g 6.6 g 552 kcal
Per serving if 2 servings in total: 1.8 g 28.2 g 3.3 g 276 kcal

Next week, I’m going to publish my first ever guest post. Martina from KetoDietApp has created a low-carb recipe for my blog. I promise it will be absolutely scrumptious and the photos are stunning!


5 delicious ice cream sandwich recipes that are perfect for summer

Ice cream sandwiches are a classic summer treat. In fact, they’re so popular during the summer months that they can even get a little boring. A scoop of ice cream sandwiched between two cookies? Delicious, but nothing you haven’t seen before. Fortunately, chefs on TikTok have started to craft their own creative ice cream sandwich recipes using interesting new ingredients. Here are five ice cream sandwich recipes that will have your mouth watering.

1. Bacon-coated ice cream sandwich

If you love combining sweet and savory flavors, this is the ice cream sandwich for you. It also happens to be extremely easy to make. Just cook up some bacon, add a bit of maple syrup, chop the bacon into tiny pieces, and toss it in a bowl. Then, simply roll your ice cream sandwich in the bacon until it’s coated, and your sweet and savory treat is ready to eat.

2. Homemade macaron ice cream sandwich

This classy take on the ice cream sandwich swaps out the traditional cookie for a homemade macaron. TikToker @matthewinthekitchen combines sugar, almond flour, egg whites and a dash of red food coloring to create fluffy pink macarons for the “bread” part of the ice cream sandwich. He then uses store-bought ice cream for the filling to create an ice cream sandwich that he claims is “perfect for summer.”

3. Gluten-free ice cream sandwich

Just because you opt for gluten-free food doesn’t mean you can’t enjoy a delicious ice cream sandwich. This mouthwateringly simple recipe uses only four ingredients. The recipe’s creator mixes peanut butter, brown sugar and an egg, then forms them into cookies and bakes them for 10 minutes. Once baked, TikToker @kelseylikestocook adds ice cream, as well as a bonus fifth ingredient: rainbow sprinkles. The result is a delicious gluten-free peanut butter-flavored ice cream sandwich.

4. Churro ice cream sandwich

Tired of using regular cookies for your ice cream sandwich? Try this churro ice cream sandwich instead. The recipe involves piping churro dough swirls onto a baking sheet, freezing them and then frying them up and coating them in a cinnamon-sugar mix. The result is a fried churro “cookie” that can be used as the base of your sandwich.


5 Ingredient Chocolate Peanut Butter Cup Ice Cream Cake

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This 5 ingredient chocolate peanut butter ice cream cake is THE no bake ice cream cake to make this summer – everyone will love this dessert and since it’s no bake, the ice cream cake only takes a few minutes to put together, the freezer does the rest!

My husbands’ birthday was this past weekend. Every year I make him a cake, and while I usually make some super labor intensive cake (like this chocolate and raspberry layer cake) albeit being delicious does require more hands-on time. This year when I asked him what he wanted for his birthday, he said he wanted an ice cream cake. I asked if he wanted a specific flavor, and he said ‘something with Reese’s peanut butter cups.’

Easy enough.
[Tweet “Perfect for any party – 5 ingredient chocolate peanut butter ice cream cake from @sweetphi”]

After a quick trip to the grocery store I started making the recipe and looked down and there were only 5 ingredients. Ding ding ding – perfect for today’s Five Ingredient Friday! He also requested I make beer brat and caramelized onion pizza, a request I gladly obliged because that pizza…omg so good!

I do have to say, I was a little surprised by how easy it was to make this ice cream cake and how delicious it was. I should have known adding chocolate ice cream with Reese’s chunks with hot fudge and whipping cream would create a decadent cake. Chocolate-peanut butter anything is just a winner, isn’t it?

The thought of making ice cream cakes has always scared me a little. I have no idea why. The concept is really simple though-all you do is melt ice cream then put it in a mold/shape you want and then add in a few other ingredients and let it freeze. I used this 8 inch nonstick springform pan for this recipe.

And you know how some ice cream cakes are hard as a rock and need time to thaw before serving? Not this bad boy. This cake can be taken out of the freezer and sliced/served as is! It has to do with the combination of ingredients, and the fact that you’re using a hot fudge/whipped cream mixture to mix with cookie crumbles at the bottom of the cake instead of something like butter, which, when frozen would turn super hard and be almost impossible to cut through.

Like my favorite no bake desserts (this strawberry and cream icebox pie being on my list of course) no oven time is required, making it perfect for those hot summer days when the last thing one wants to do is turn on the oven.

Next time you are having a party or celebrating a birthday – make this delicious 5 ingredient chocolate peanut butter cup ice cream cake!


Watch the video: το πιο νόστιμο παγωτό σάντουιτς-the most delicious sandwich ice cream (December 2021).