A detailed recipe for making ice cream using silicone ice cream molds, along with tips for perfecting your creations and ideas for presenting them beautifully.
Ingredients
Scale:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup fresh fruit (strawberries, mangoes, or peaches), pureed
1/2 cup chocolate chips or chunks (optional)
1/4 cup nuts (walnuts, almonds, or pecans), chopped (optional)
Silicone ice cream molds
Mixing bowl
Whisk or electric mixer
Spatula
Freezer-safe container for any extra ice cream
Instructions
In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Using a whisk or an electric mixer, blend the mixture until the sugar is fully dissolved, and the mixture is smooth and creamy. This should take about 2-3 minutes.
If you’re making a fruity flavor, gently fold in the pureed fruit using a spatula until evenly distributed. If using chocolate chips or nuts, add them now and mix until incorporated.
Carefully pour the ice cream mixture into the silicone ice cream molds. Leave a little space at the top of each mold to allow for expansion during freezing. Tap the molds gently on the counter to release any air bubbles.
Place the filled molds in the freezer. Allow them to freeze for at least 4-6 hours, or until completely solid.
Once the ice cream is fully frozen, remove the molds from the freezer. To release the ice cream, gently pull on the sides of the silicone mold or run warm water over the outside of the mold for a few seconds.
