It’s summertime, and that means it’s time to show ya’ll how to make homemade ice cream in an electric ice cream maker, along with some of my favorite recipes. Go big with a 4-quart mixer, and enjoy ice cream for days!
After recently purchasing a KitchenAid Ice Cream Attachment, we’re making even MORE ice cream in smaller quantities. Go check out my Mint Chip Ice Cream too.
We are an ice cream loving family. My hubby and I like to blame our parents for this gene, as it was passed down to both of us. 😀 We grew up hitting the local DQ, and don’t ever remember NOT having a gallon of ice cream in the freezer AT ALL TIMES. But on special occasions we brought out the old fashioned churner. You know the one you had to crank for it to freeze the ice cream. The boys usually got that job, and it’s funny how we made it mostly in the winter months, when snow served as the coolant (as opposed to the ice we use now).
Our family of four (six counting Josh’s fiancé + Zach’s girlfriend!) now uses this 4-Quart Electric Ice Cream Maker by Nostalgia, and we’ve made a ton of ice cream in it so far. There are a lot of other choices on the market, so use whatever you like best. The recipes I have on the blog all use this appliance, and so all of them are pretty large recipes. You could easily cut these down in size for whatever sized churner you own.
What do I need to make homemade ice cream?
- 4-Quart Electric Ice Cream Maker – or whatever model you have.
- Rock Salt – This is the exact thing I use.
- Ice (or snow!) – We go through 15 pounds of ice or so.
- Ice Cream Ingredients – usually dairy, eggs, vanilla, sugar, and other optional items, such as fruit, candy, chocolate, peanut butter, etc. (depending on the kind you choose to make).
How to make homemade ice cream in an electric ice cream maker:
The following is the method we use to make our ice cream. It’s a fairly easy process, especially since we don’t have to crank it by hand!
- Prepare in advance. Place the ice cream canister in the freezer, for best results. Also, make sure you have plenty of ice and rock salt.
- Get your churning station set up. We usually place the ice in a cooler, and churn it outside on the patio. This is a great job for a teenager! 😀
- Mix the ice cream ingredients together (lots of recipe ideas below!), and pour into cold canister. This is dependent on what kind you are making. Some versions require you to mix it the day before, and store in the refrigerator.
- Churn the ice cream. Place the canister into the ice cream maker, and secure the motor on top. Layer the ice and rock salt all around the canister, filling to the top. Start the motor, and churn until the ice cream is done, approximately 30 minutes to one hour, or even longer at times. You will know when it’s done because the ice cream will start to expand and rise to the top, and the motor will slow down. You will hear the motor change.
- Store the ice cream. Scoop the ice cream into a Tupperware container with a lid, and place in the freezer. The consistency of homemade ice cream is usually best the day you make it. If serving it on a later date, just set it out in advance to soften some.
Peanut Butter Ice Cream – This one is a new favorite around here. What’s not to like about creamy peanut butter with little chunks of peanut butter cups?
Very Berry Strawberry Ice Cream – A healthier version to my original strawberry ice cream recipe, and simply PACKED with fresh strawberry puree.
Cookies and Cream Ice Cream – I love the bits of Oreo cookies in every bite. So good, and a favorite for both kids and adults alike.
Homemade Strawberry Ice Cream – This was the first homemade ice cream recipe on the blog, and it’s so creamy with just the right amount of strawberry flavor. It’s also great as a topper for my Homemade Strawberry Shortcake recipe!
I have so many other ideas to make new delicious flavors of ice cream. Let me know if you have some requests for me as well. Meanwhile, I’ll just be sitting here, eating ICE CREAM! 😀