By Ames Shaps on May 23, 2009
Photo by twissis
Photo by twissis
"I've found that I often prefer a lighter ice cream without all the heavy cream and eggs. Here is a recipe I found for a simple ice milk that can be tweaked with variations (add your favorite fruit, nut, etc.) This originally had more sugar, but I found it too sweet, and now the sugar matches this similar recipe for "Tahitian Vanilla Ice Milk" on this site. Cooking time is freezing time."
Serving Size: 1 (147 g)
Servings Per Recipe: 8
"This is great! So simple to do, with stuff you already have on hand! If you keep your ice cream maker in the freezer like I do you can have this in like 20 mins.!!! I did this with my toddler and he loved making his own ice cream. I love that it is healthier than traditional ice cream, and just as yummy! I followed the directions exactly and found it to be sweet enough for sure. I may even reduce the sugar a bit next time. I can't wait to do this again....thanks for posting!"
"I made this last night with fat-free milk and vanilla bean paste. It was fantastic! I couldn't believe how light and fluffy it became! Definitely a keeper recipe for us. :-)"
"I saw this intriguing recipe during Spring PAC 2010 & had to make it as it looked too ingredient-friendly & easy to do otherwise. Made exactly as written for those w/no ice cream freezer, I thot the sweetness was spot on. I somehow missed the word *shallow* & froze it in a plastic ice cream tub I had saved for storage, so my freeze time was longer. W/no ice cream freezer, the texture is more crystalline than creamy & I wonder if using an immersion blender on the nearly frozen mixture might chg that to some degree. Using half milk & half vanilla-flavored yogurt may be another option. Next I think I will indulge my creative nature by making 2 half recipes ~ use half yogurt in 1 & whiz banana into the other. Adding nuts, choc chips or marbling w/a thick fudge sauce are options, but they prob should be folded into the nearly frozen mixture so they incorporate well & do not settle to the bottom. Thx for posting this recipe for us & for some fun dys spent in my kitchen as I get creative. :-)"
"Wonderful Ice Milk Recipe. I had never made ice cream before and this turned out perfectly in my new Donvier maker. It only took 20 minutes with a prefrozen container. It was not runny at all. Thank you so much for sharing."
"When I first tasted the milk and sugar mixture, it was waaayy too sweet. I ended up having to add more milk, but the final frozen product was delish. I made it chocolate and it dissapeered within 3 days! Thanks for the recipe! I'll make igain for sure!!!"
"I halved the recipe, kept the vanilla volume the same and used a bit less than half the sugar. Fantastic! I ate some instead of ice-cream and added some to a whiskey-coke. Awesome in both ways. I'm going to try it in some iced coffee, cocktails and milkshakes as well as attempt flavoured versions. Thanks for posting!"
"I've made this a few times and it's SO easy and delicious, thank you!"
"This is very good! Not too heavy, but with a simple old-fashioned taste! I love that it uses ingredients I have on hand, and no raw egg."
"Darned easy, and you don't have to cook it like you do with so many ice creams! I made mine with 4 cups of milk, 1 cup of sugar, 1/4 teaspoon of Mapleine, a sprinkle of cinnamon, and a splash of vanilla extract. The result was really good Maple Ice Milk. It could even be slightly less sweet, but it's good. I used a KitchenAid stand mixer with ice cream attachment. It doesn't harden as well as full ice cream -- the result is very soft. But then if you put it in the freezer overnight, it hardens up nicely. Excellent, simple recipe!"
"I LOVED this recipe, because I could make it easily. I added an extra 1/2 cup of sugar and (of course) it came out too sweet, but then I added unsweetened cocoa powder and made some really great milkshakes. Thank you for putting directions for those w/out ice cream makers. GOOD JOB!!"