So. I accidentally bought an ice cream maker last weekend. Because that can happen, right?
You know….like maybe you’re poking around on Amazon for something completely unrelated and you come across ice cream makers.
Now I’ve never even considered buying an ice cream maker because I need one of those like a diabetic needs a lifetime of Snickers Bars. I don’t even buy ice cream because I’ve been known to eat it all in one sitting. Or worse, I dig the good stuff like candy and chocolate pieces out and leave some sad looking vanilla left to linger alone in the freezer until I’m desperate. So I really have no idea why on earth I was suddenly looking at ice-cream makers. I may have clicked on one to see if the great price included Ontario’s fab 13% tax before deciding to be virtuous and not buying anything.
You can imagine my surprise when I came home Tuesday night to find an ice cream maker on my front porch. What? Oh. One click ordering is a real thing and you can’t just click to check the cost of tax. Did I return it? Umm…..I thought about it. I really did. But then I also thought about ice cream. More specifically grape ice cream which I have never found anywhere in Canada and is my absolutely very favorite kind of ice cream ever.
No. I didn’t return the ice cream maker because I yanked it out of the package and waltzed it around the living room singing “I scream for ice cream” at the top of my lungs. The boys were confused. Happy but confused?
So I immediately got down to the task of trying to figure out how to make grape ice cream. The answer was in the pantry. Jello. I used grape Jello. The rest is just based on the regular ice cream recipe that came with the machine.
TIPS FOR USING AN ICE CREAM MAKER
- The bowl that comes with the machine needs to be frozen over night before making ice cream. Total bummer but it’s a must.
- The instructions say to refrigerate the milk/sugar mixture for 1-2 hours to ensure the sugar is fully dissolved. Because I used jello, I only refrigerated the mixture for about 10 minutes.
- You can use any kind of “milk” (almond milk, coconut milk) but for real creamy ice cream texture, use whole milk and heavy cream (whipping cream).
- For the grape ice cream, I used what we had which was 2 cups of whole milk and 1 cup of half and half. It was absolutely delicious and lower fat than regular ice cream. It would have been over the top amazing with the full cream but I’m on a no spend challenge this month. Except for accidentally buying the ice cream maker.
- Keep the ice cream maker bowl in the freezer and you’re always ready for fresh ice cream.
Grab your own ice cream maker here: (Affiliate links enclosed)