Has anyone tried to make ice cream with a food processor? I finally did.
I have an ice cream maker, on permanent loan, that I never use. I used to keep the insert in my freezer, but that was just taking up room so I finally took it out. Of course!… when I finally want to make ice cream, I can’t use the ice cream maker.
I first heard about using a food processor to make ice cream on thekitchn.com, but seriouseats.com actually beat them to the punch. Basically, you make your ice cream per the recipe, freeze it as fast as possible, and then place it into a food processor to whip in air.
Kenji from Serious Eats froze his custard base into ice cube trays, but I don’t have spare trays or enough of them. (Most ice cream recipes make 1 quart.) Jeni Britton, in the video she did for CHOW, recommended putting the custard base in a large resealable food bag and laying it flat in the freezer.
My ice cream base was this:
two cans of full fat coconut milk
1 3/4c cane sugar
1/2c fresh mint
I brought the sugar and coconut milk to a simmer, cut the heat, and then let the mint steep about 15 minutes. This was transferred to a ziploc bag, moved onto a small tray to lie down flat, and cooled first in the fridge. After about an hour, I moved the tray into the freezer for 4-5 hours.
(Note – when you’re pouring your ice cream in liquid form into the food bag, make sure that you stand the bag up in a container large enough to hold one quart of liquid. I stood my bag up in a container that was a little small, and made a mess.)
When it’s ready, put the ice cream into a food processor. Run the food processor and scrap down the ice cream as needed until it’s an even and smooth consistency. Move the ice cream into a container for the freezer (I just reused the food bag), and let freeze again before eating.
Overall, it’s a bit icier than traditional ice cream but maybe that’s because I was making a dairy free ice cream. (I was making a dairy free ice cream out of laziness, and for no other reason to be honest.) I would say that it’s a bit more like gelato in texture.
As for the flavor of what I made, I needed more mint. I *love* ice cream made with real mint. Before my mint plant dies as the weather gets cooler, I should harvest all the leaves and try again with a traditional custard base. However, it’s still quite delicious. I’d be happy to make it again. (Although, I might cut back the sugar next time.)