How to Make Ice Cream from Milk

If the recipe calls for cream, you may not be able to substitute it with milk. The reason is because milk does not have the same properties as ice cream. For example, you can only make butter with full-fat cream, not whole milk. Luckily, you can make your own ice cream easily. All you need is whole milk and butter or gelatin. If you want the best quality ice cream, look for non-homogenized milk.

Table of Contents

Ingredient

Creamy milk

180 ml cold milk (2% or whole cream)
⅓ cup (75 g) unsalted butter

Finished product 1 cup (240 ml) full-fat milk cream

Whipping cream

60 ml cold water
2 teaspoons (10 g) unflavored gelatin
1 cup (240 ml) whole milk
¼ cup (30 g) powdered sugar
½ tablespoon (7.5 ml) vanilla extract

Finished product 2 cups (480 ml) whipped cream

Separating cream from milk

Non-assimilated milk

The amount is not certain

Make milk cream

Melt the unsalted butter in a saucepan over low heat. Place 1/3 cup (75 g) of butter in a saucepan. Turn the heat to low and wait for the butter to melt; you can use a spatula or a rubber spatula to stir occasionally. ^{[1] X Research Source}

Don’t use margarine or salted butter , or the creamer you make will taste weird.

Stir 1 tablespoon (15 ml) of melted butter into the cold milk. This step is called “heat treatment” and is very important. If you pour all the melted butter into the milk at once, the milk will heat up too quickly and coagulate. ^{[2] X Research Source}

Whole milk will give the best results, but you can also use 2% milk.
Perform this step in a separate container; Large measuring cups are ideal.
You will use all 180 ml of cold milk in this step.

Pour milk into remaining butter and cook over low heat. Pour the heat-treated milk into the saucepan containing the remaining butter. Turn down the heat to low and wait for the milk to be hot, use a whisk to stir it all by hand. Once the milk begins to evaporate, you’ll be ready to move on to the next step. ^{[3] X Research Sources}

Do not let the milk reach the boiling point.

Beat the cream until it thickens. A blender is best, but you can also use a food processor, mixer, or even hand mixer. The time it takes to thicken the cream will depend on the tool you’re using, but it usually takes a few minutes.

Your finished product should have a thick, creamy texture – similar to full-fat cream.
This recipe will not thicken like whipped cream.

Make whipped cream

Dissolve the water with unflavored gelatin, then wait for about 5 minutes. Pour ¼ cup (60 ml)) of cold water into a small or medium saucepan. Add 2 teaspoons (10 g) of unflavored gelatin to the water. Wait 5 minutes for the gelatin to absorb the water and swell. Do not turn on the stove at this time. ^{[5] X Research Sources}

If you don’t have or don’t like gelatin, you can substitute it with agar powder. ^{[6] X Research Source}
If you want a thicker cream, use ¼ cup (60 ml) of cold milk instead of water. ^{[7] X Research Sources}
Do not use jello or flavored gelatin. These products contain sugar and flavors that can affect the overall taste of ice cream.

Cook over low heat and stir by hand until mixture turns transparent. This step only takes a few minutes. If the mixture is too hot, you can turn the heat to medium low. Once the gelatin has dissolved and the water becomes clear, you will move on to the next step. ^{[8] X Research Sources}

Note that the milk mixture will not turn transparent. You just have to wait for the gelatin granules or flakes to dissolve in the water

Wait for the mixture to cool, then pour into the bowl of whole milk and stir with a whisk for a few seconds. Remove the pan from the heat and set aside to cool to room temperature. The next step is to pour 1 cup (240 ml) of milk into the bowl, then pour in the cooled gelatin mixture. Use a whisk to stir for about 20-30 seconds. ^{[9] X Research Source}

The time it takes for the gelatin to cool depends on the temperature in your stove, it usually takes about 10-15 minutes.
You need to use whole milk because it has a higher fat content. Other types of milk do not give the same results due to their low fat content.

Add powdered sugar and vanilla extract and stir well. Add ½ tablespoon (7.5 ml) vanilla extract and ¼ cup (30 g) powdered sugar to the mixture. Stir again with a whisk until the mixture is uniform in color and texture, with no streaks or lumps. ^{[10] X Research Source}

You can use different flavors as you like, such as almond extract.
Use powdered or powdered sugar. Do not use normal diameter.
If you want to make the ice cream less sweet, you would use only 2 tablespoons (15 g) of powdered sugar and no vanilla extract. ^{[11] X Research Source}

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Place the mixture in the refrigerator for about 90 minutes, stirring every 15 minutes. Cover the bowl of mixture with cling film and place in the refrigerator. Every 15-20 minutes, take out the bowl of the mixture and use a whisk to stir it quickly, then put it back in the fridge. Continue doing this a few more times until 60-90 minutes are up. ^{[12] X Research Source}

When refrigerated, the ingredients in the mixture will begin to bind and thicken. Stirring the mixture is to prevent the mixture from separating.
For better results, refrigerate the entire whisk. This shortens the time and prevents the mixture from separating. ^{[13] X Research Source}

Use a hand mixer to beat until the mixture is smooth. Remove the bowl of the mixture from the refrigerator and start whisking the mixture with a hand mixer. Continue beating until the mixture thickens and begins to form soft spongy tops. ^{[14] X Research Source}

Remember to beat all around the sides of the bowl. The cream will double in size when whipped.
Whipping time will depend on the temperature of the ice cream, the speed of the mixer, and the texture you want. However, this step should take no more than a few seconds.
If you don’t have a hand mixer, you can use a mixer or food processor that comes with a whisk.

Store whipped cream in the refrigerator for up to 2 days. It is best to use a glass bottle or jar with a lid. Not only do they help keep the flavor of the ice cream, but they are also convenient to use. Avoid plastic containers, as the chemicals in the plastic can leach into the ice cream and affect the taste. ^{[15] X Research Source}

Although similar to the finished product you would make from full-fat cream, the two creams are not the same.
Whipped cream is great for toppings (like waffles, pancakes, etc.) or as a filling.