Best Easy Freezer Ice Cream Recipes

EASY, SPECTACULAR FREEZER ICE CREAM - NO MACHINE NEEDED!

Steps:

• In a large bowl, mix condensed milk and fruit puree/flavorings thoroughly.
• In a separate bowl, beat chilled whipping cream until stiff peaks form.
• Fold whipping cream into condensed milk mixture, along with any stir-ins (like cookie pieces, fruit chunks, candy, etc.) that you desire.
• Pour into a plastic or metal container (not glass), cover, and freeze for at least 4 hours or overnight. Scoop and enjoy!
• Makes about 1 1/2 pints (3 cups).
• Note on flavorings: Fruit puree or a strong fruit juice (even concentrate) works well, but be sure it's unsweetened or relatively sour or your ice cream will be too sweet. Lemon juice works great, as does margarita mix; top with crushed pretzels when serving for a salty-sweet treat. Or use brewed coffee or tea. If using tea, steep 3 teabags in 1/3 cup of hot water for about 5-7 minutes and press the water out of the teabags when removing them. I just made an excellent chamomile tea ice cream this way; it had a lovely, delicate flavor.
• Another note: I've heard you can substitue Cool Whip for the whipping cream--I'd go with about 1 1/2 to 2 cups--but as I haven't tried it myself, I can't vouch for the results. It would make it lower fat and easier to put together, but the texture might suffer.

CAMPING MADE EASY: FREEZER BAG ICE CREAM

Steps:

• Items needed:.
• 1 pint size zip-lock freezer baggie.
• 1 - 1 gallon size zip-lock freezer baggie.
• Preparation:.
• In a small dish, thoroughly combine the sugar, heavy cream and vanilla extract.
• Pour mixture into a pint sized zip-lock freezer baggie and seal tightly.
• In the 1 gallon size zip-lock freezer baggie, thoroughly combine enough ice to fill half the baggie and the rock salt.
• Bury the pint size baggie containing the mixture into the gallon size baggie of ice and salt. Seal tightly.
• Shake vigorously for 8-10 minutes, depending on the consistency that you want to achieve. Squeeze and smoosh the bag from time to time while shaking to mix the ice cream.
• Carefully open large baggie and remove inner baggie. Eat it straight from the baggie and Enjoy!

EASY KULFI (ICE CREAM WITHOUT AN ICE CREAM FREEZER!)

Steps:

• In a large bowl, stir together well the evaporated milk, condensed milk, cream, and optional other flavor.
• Pour into popsicle molds, Indian stainless steel kulfi molds, or even a small bowl.
• Freeze overnight.
• Remove from the molds by resting their bottoms very briefly in warm to hot water (if you do this for too long you'll have a gooey mess!).

EASY FREEZER ICE CREAM

Steps:

• 1. First you need to chill bowl and beaters a few minutes before you start. While doing that assemble your ingredients.
• 2. Using electric mixer beat heavy cream, condensed milk and vanilla in large bowl for 3-5 minutes until it forms thick stiff peaks.
• 3. Transfer to a freezer safe bowl,cover freeze until firm,at least 8 hours but 24 hours is best. Can be stored up to 2 weeks (if it lasts that long!)
• 4. For chocolate ice cream melt 8oz bittersweet chocolate in microwave for 30 secs..cool slightly add to heavy cream mixture..beat 3-5 minutes till stiff peaks form. I used chips for this easier melting..less time in microwave. Adjust chocolate to taste if too rich.
• 5. For fruit flavored ice cream you need 3/4lb fresh or frozen fruit purreed. (Makes about 1 cup) Add 1/2 the fruit while whipping the cream mixture and the other 1/2 cup dump on top while in bowl and use a knife to swirl it in.