**The Art of Making Whipped Cream Ice Cream**

Making whipped cream ice cream is a fun and easy process that requires just a few simple ingredients. The key to success lies in achieving the perfect consistency, which can be tricky if you're not careful. As I learned the hard way, over-whipping your mixture can result in a batch of ice cream that's more like butter than a creamy delight.

To start, we need to make our whipped cream base. This involves pouring in one cup of heavy cream and four tablespoons of sweetened condensed milk. The key is not to overdo it with the sweetener, as this can throw off the entire balance of flavors. Next, I add a vanilla bean seed to give my ice cream a boost of flavor. The seeds are essentially pure vanilla, which adds a rich and creamy taste to our mixture.

Now it's time to whip our mixture into shape. This is where things can get tricky, as over-whipping can happen quickly if you're not careful. I found that shaking the mixture for about five minutes was just enough to incorporate all the air without turning it into butter. It's a bit of a workout, but trust me, it's worth it.

Once we have our whipped cream base, we simply need to pour it into a container and freeze it. The key is to get it in the freezer quickly, as this will help prevent ice crystals from forming. I tried using a mason jar to make my ice cream, but unfortunately, it didn't quite work out. My first batch was a disaster – it tasted like butter and had a chalky texture that wasn't pleasant at all.

Undeterred, I decided to try again with a new batch of ingredients. This time, I took the time to carefully whip our mixture until it reached the perfect consistency – one that's smooth, creamy, and flows nicely off the spoon. It was a bit more time-consuming than the first attempt, but the end result was well worth it.

After about three hours in the freezer, my second batch of whipped cream ice cream was finally ready to be tasted. And let me tell you, it was a revelation. The consistency was perfect – not too soft and not too hard – and the flavor was rich and creamy. It didn't win any awards for being the best ice cream I've ever had, but it was definitely enjoyable.

Kids would love this stuff, with its smooth and creamy texture that's similar to regular ice cream. And if you're looking for a fun and easy way to make ice cream without breaking the bank or needing fancy equipment, then this is definitely the recipe for you. Just be sure to follow the instructions carefully, as over-whipping can happen quickly if you're not careful.

**Tips and Tricks**

One of the best things about making whipped cream ice cream is that it's incredibly easy. You don't need any special equipment or ingredients other than what I mentioned earlier – just a mason jar, a whisk, and some basic pantry staples. And because you can make it in your own home, you can customize it to your heart's content. Want to add a few chocolate chips or nuts for extra flavor? Go for it! The possibilities are endless.

That being said, there is one important thing to keep in mind: don't over-whip your mixture. This can happen quickly if you're not careful, and the end result will be ice cream that's more like butter than a creamy delight. So take your time, and make sure to get the consistency just right.

**The Result**

In the end, my second batch of whipped cream ice cream was a resounding success. It was smooth, creamy, and delicious – perfect for hot summer days or any occasion when you need a cold treat. I'm so glad that I persisted with this recipe, as it's definitely become one of my go-tos for making homemade ice cream.

I hope that you'll give this recipe a try and see what you think. It's fun, easy, and delicious – what more could you ask for?

"WEBVTTKind: captionsLanguage: entoday we'll make an ice cream with two ingredients heavy cream and sweetened condensed milk we're using no machines just a mason jar we're actually gonna be using three ingredients today but you only need these two to make an ice cream base few weeks back I saw this New York Times article about mason jar ice cream very simple stuff so did a little bit more research on it looked at a bunch of recipes and then I found one from Gemma at bigger bolder baking she broke it down into two main ingredients the sweetened condensed milk is essentially milk with sugar boom it gives you an ice cream base which then we can add whatever flavors we want and today we're gonna add some really good quality vanilla bean vanilla beans come from Madagascar and they're so aromatic that even right now I'm just in getting slammed with vanilla smell and it's ridiculous good quality stuff this is gonna take something very simple and take it to another level using a good quality ingredient like this so we're just gonna slice that pod open and then with the back of a knife push all of those seeds into our ice cream base and then we have vanilla bean ice cream you could do it with chocolate you could crunch up Oreos you can make this kind of any kind of ice cream you want blend up strawberries boom but today I'm gonna show you the base we're gonna test it out see if it works and if it's something you're gonna want to make at home the only other ingredient you're gonna need or tool I guess is a mason jar I would recommend getting one that's built for freezing these ball mason jars are freeze worthy if you have a small mouth mason jar or something that's not gonna freeze well I would recommend making this into mason jar and then freezing it in some kind of core container or something like that the idea behind mason jar ice cream is not that you can store it in mason jars that you couldn't make it in a mason jar it acts like a machine sort of so that you can shake it and it won't spill all over the place because of its tight lid whereas a plastic jar might spell it's also easier to get out of the jar if it's a wide mouth and not one of those closed mouth ones or if you store it in another container but just know that you're responsible some glass can break in the freezer so you just have to be careful this one I don't know if you could read it but it says for freezing fill here so this is me for throwing in the freezer so we've got heavy cream here and you want to make sure it's got 36 percent fat in it you need that good fat in it and so the idea is we're gonna put about a cup of milk in here and we're gonna shake it like we're making whipped cream sort of we're probably gonna go just below a soft peak in terms of consistency so you don't want to fill it up too much and we also have to add the condensed milk so I'm just gonna pour in a cup then I'm gonna pour in my condensed milk about four tablespoons and then I'm gonna harvest out the vanilla bean seeds just in case you've never seen inside of these little miniature it almost looks like wet dirt that is just pure vanilla which is that precious bean pure vanilla right there so I'm just gonna give it a little quick mix you gonna put that lid on really tight and then you're gonna get a little shake weight workout going you're gonna do this for like five minutes if this is the workout the shake weight gave you should have been doing that for years so I got the feeling I was going a little crazy this is my inner voice thinking out ridiculous I'm being right now like I said you can't over shake this whoo she's nothing that's a water anymore and that was about five minutes I guess five minutes a long time to do that I was probably seconds away from over whipping it nope you definitely over whipped it so we're just gonna put this top on this is me thinking I'm just gonna put it in the freezer and it's all gonna work out now it's ready to go to the freezer it probably needs anywhere from three to six hours rumor has it if you wrap in some damp paper towel it can expedite the process so why don't we try and dash into the freezer this goes remember if you don't have a freezer safe glass mason jar put it in something you know will be okay in the freezer so I put it in the freezer in about an hour and a half later I came back and I checked on it and it just was not right I just had a bad feeling about it wasn't gonna try and pass this off as something that worked but I knew I could do better so I brought another jar out mix all the ingredients back in same way as before and just tried to whip it to the proper consistency so get the cap on shake it you don't got to go crazy the ideas we're just working air into it when shake waiting you want your back straight you want to do proper form we do not want anybody injuring themselves and that's the consistency we want we wanted to sort of flow off the spoon a little bit coat the spoon nicely it's just a nice viscous base we're gonna get the top on back in the freezer and give that about three hours to firm up okay so it is about 7:00 p.m. my the first batch has been in for about four hours the second batch has been in for about three the first batch let's face it it was kind of a disaster it didn't work out i over mixed it it kind of tastes like butter and it's chalky it looks like ice cream the texture is not so pleasant I thought it would work but you know that's not that's not great it honestly doesn't taste so bad but it's just not like delectable ice cream I don't know let's try the other one this was much creamier that looks a much more like ice cream or how the way ice cream should behave than the other one let's give it a taste mmm I'm actually you can get the consistency right is it the best ice cream you've ever had definitely not but is it a fun way to make ice cream kids would love it there's a really creamy consistency fist it eats like regular ice cream which I'm happy about so I think we have a winner just not this guy it's good I'm actually a fan I really didn't expect it to be something I was actually gonna enjoy so yeah like I said is it the best ice cream you're ever gonna have I highly highly doubt it cutter ice creams are usually the way to go it's just fun it's easy you can customize it in a lot of different ways and if you don't have an ice cream machine or any sort of electronics at all in your kitchen you can do it this way although to be honest you probably don't even need a mason jar you can just do it with a whisk but the jar works too so as long as you got a mason jar you can make ice cream it's really good passable ice cream given the method give it a shot I'd love to hear what you think honest opinions this was my honest opinion on the method thanks so much for my patrons scrolling up on the screens supporting the channel really appreciate you all if you'd like to become a patron there's a link down on the description and on the screen right now otherwise that's all I have today I'll see you next time until then take care of yourself and go feed yourself youtoday we'll make an ice cream with two ingredients heavy cream and sweetened condensed milk we're using no machines just a mason jar we're actually gonna be using three ingredients today but you only need these two to make an ice cream base few weeks back I saw this New York Times article about mason jar ice cream very simple stuff so did a little bit more research on it looked at a bunch of recipes and then I found one from Gemma at bigger bolder baking she broke it down into two main ingredients the sweetened condensed milk is essentially milk with sugar boom it gives you an ice cream base which then we can add whatever flavors we want and today we're gonna add some really good quality vanilla bean vanilla beans come from Madagascar and they're so aromatic that even right now I'm just in getting slammed with vanilla smell and it's ridiculous good quality stuff this is gonna take something very simple and take it to another level using a good quality ingredient like this so we're just gonna slice that pod open and then with the back of a knife push all of those seeds into our ice cream base and then we have vanilla bean ice cream you could do it with chocolate you could crunch up Oreos you can make this kind of any kind of ice cream you want blend up strawberries boom but today I'm gonna show you the base we're gonna test it out see if it works and if it's something you're gonna want to make at home the only other ingredient you're gonna need or tool I guess is a mason jar I would recommend getting one that's built for freezing these ball mason jars are freeze worthy if you have a small mouth mason jar or something that's not gonna freeze well I would recommend making this into mason jar and then freezing it in some kind of core container or something like that the idea behind mason jar ice cream is not that you can store it in mason jars that you couldn't make it in a mason jar it acts like a machine sort of so that you can shake it and it won't spill all over the place because of its tight lid whereas a plastic jar might spell it's also easier to get out of the jar if it's a wide mouth and not one of those closed mouth ones or if you store it in another container but just know that you're responsible some glass can break in the freezer so you just have to be careful this one I don't know if you could read it but it says for freezing fill here so this is me for throwing in the freezer so we've got heavy cream here and you want to make sure it's got 36 percent fat in it you need that good fat in it and so the idea is we're gonna put about a cup of milk in here and we're gonna shake it like we're making whipped cream sort of we're probably gonna go just below a soft peak in terms of consistency so you don't want to fill it up too much and we also have to add the condensed milk so I'm just gonna pour in a cup then I'm gonna pour in my condensed milk about four tablespoons and then I'm gonna harvest out the vanilla bean seeds just in case you've never seen inside of these little miniature it almost looks like wet dirt that is just pure vanilla which is that precious bean pure vanilla right there so I'm just gonna give it a little quick mix you gonna put that lid on really tight and then you're gonna get a little shake weight workout going you're gonna do this for like five minutes if this is the workout the shake weight gave you should have been doing that for years so I got the feeling I was going a little crazy this is my inner voice thinking out ridiculous I'm being right now like I said you can't over shake this whoo she's nothing that's a water anymore and that was about five minutes I guess five minutes a long time to do that I was probably seconds away from over whipping it nope you definitely over whipped it so we're just gonna put this top on this is me thinking I'm just gonna put it in the freezer and it's all gonna work out now it's ready to go to the freezer it probably needs anywhere from three to six hours rumor has it if you wrap in some damp paper towel it can expedite the process so why don't we try and dash into the freezer this goes remember if you don't have a freezer safe glass mason jar put it in something you know will be okay in the freezer so I put it in the freezer in about an hour and a half later I came back and I checked on it and it just was not right I just had a bad feeling about it wasn't gonna try and pass this off as something that worked but I knew I could do better so I brought another jar out mix all the ingredients back in same way as before and just tried to whip it to the proper consistency so get the cap on shake it you don't got to go crazy the ideas we're just working air into it when shake waiting you want your back straight you want to do proper form we do not want anybody injuring themselves and that's the consistency we want we wanted to sort of flow off the spoon a little bit coat the spoon nicely it's just a nice viscous base we're gonna get the top on back in the freezer and give that about three hours to firm up okay so it is about 7:00 p.m. my the first batch has been in for about four hours the second batch has been in for about three the first batch let's face it it was kind of a disaster it didn't work out i over mixed it it kind of tastes like butter and it's chalky it looks like ice cream the texture is not so pleasant I thought it would work but you know that's not that's not great it honestly doesn't taste so bad but it's just not like delectable ice cream I don't know let's try the other one this was much creamier that looks a much more like ice cream or how the way ice cream should behave than the other one let's give it a taste mmm I'm actually you can get the consistency right is it the best ice cream you've ever had definitely not but is it a fun way to make ice cream kids would love it there's a really creamy consistency fist it eats like regular ice cream which I'm happy about so I think we have a winner just not this guy it's good I'm actually a fan I really didn't expect it to be something I was actually gonna enjoy so yeah like I said is it the best ice cream you're ever gonna have I highly highly doubt it cutter ice creams are usually the way to go it's just fun it's easy you can customize it in a lot of different ways and if you don't have an ice cream machine or any sort of electronics at all in your kitchen you can do it this way although to be honest you probably don't even need a mason jar you can just do it with a whisk but the jar works too so as long as you got a mason jar you can make ice cream it's really good passable ice cream given the method give it a shot I'd love to hear what you think honest opinions this was my honest opinion on the method thanks so much for my patrons scrolling up on the screens supporting the channel really appreciate you all if you'd like to become a patron there's a link down on the description and on the screen right now otherwise that's all I have today I'll see you next time until then take care of yourself and go feed yourself you\n"