Betty Crocker Ice Cream
This Betty Crocker ice cream recipe offers an easy, delicious way to make homemade ice cream with minimal ingredients and no fancy equipment. With a rich, creamy texture, this ice cream is made from basic pantry staples like heavy cream, whole milk, sugar, and vanilla extract, and can be easily customized with a variety of mix-ins. Whether you're making a classic flavor or experimenting with something unique, this homemade ice cream is sure to satisfy your sweet tooth.
Equipment
- 1 Mixing Bowl – for combining ingredients
- 1 Whisk or Electric Mixer – to blend ingredients together
- 1 Airtight Container – for storing the ice cream mixture
- 1 Ice Cream Maker (optional) – to churn the mixture (or a shallow dish for stirring every 30 minutes)
- 1 Spoon or Spatula – for folding in mix-ins
Ingredients
- 2 cups 480 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- 3/4 cup 150 g Granulated Sugar
- 1 teaspoon 5 ml Vanilla Extract
- Pinch of Salt
- Optional Mix-ins: chocolate chips crushed cookies, fruit, etc. (quantity based on preference)
Instructions
Mix the Base
- In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and a pinch of salt until the sugar dissolves and the mixture is smooth. If you are using vanilla extract, add it at this stage and stir to combine.
Chill the Mixture
- Pour the mixture into an airtight container and refrigerate for at least 2-3 hours, or until the base is well-chilled.
Churn the Ice Cream
- If you have an ice cream maker, pour the chilled mixture into the machine and follow the manufacturer's instructions for churning. This typically takes about 20-30 minutes.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir every 30-45 minutes with a fork or whisk to break up ice crystals until it reaches a smooth, frozen texture (around 3-4 hours).
Add Mix-ins (Optional)
- If you’re adding mix-ins like chocolate chips or fruit, fold them into the ice cream after it has thickened and before you transfer it to the final storage container.
Freeze Until Firm
- Once the ice cream has reached your desired texture, transfer it to an airtight container and place it in the freezer for an additional 2-3 hours, or until firm.
Serve and Enjoy
- Let the ice cream sit at room temperature for a few minutes to soften slightly before scooping. Serve in bowls, cones, or as a topping for other desserts.
Notes
- If you prefer a richer flavor, feel free to use more heavy cream or add a bit more sugar.
- To prevent ice crystals from forming, make sure your ice cream base is thoroughly chilled before freezing and stir it every 30 minutes if you're not using an ice cream maker.
- You can get creative with flavor variations—try adding cocoa powder for chocolate ice cream, or crushed cookies for cookies and cream. Just fold them in at the end of the churning process.
- This recipe is versatile and can be made dairy-free by substituting the heavy cream and milk with coconut milk or almond milk.