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How To Make Quality Ice Cream At Home

July 13, 2021 3 min read

How To Make Quality Ice Cream At Home

Party In The Front. Business In The Back.

Ice cream season is here! What better time to learn how to make ice cream at home with True Scoops. 

Here are our two preferred methods of making ice cream at home and they're both listed on the back of every ice cream pouch! We highly recommend buying an ice cream maker as it creates the best possible texture you can get with a home piece of equipment. There are a lot of options that won’t break the bank, but our #1 pick is the Cuisinart Ice Cream Maker and it'll run you about $70 (I’ve had mine for over 6 years.) Check out the highlights on our IG page for additional recommendations for ice cream makers, containers, and scoops. If your budget is super tight check out Facebook Marketplace! You can usually negotiate a good price there.

Pro Tip: If you buy a model with a freezer bowl and plan to make a lot of ice cream, buy an extra bowl. Because they take 24 hours to freeze, it’s always good to have one in the freezer at all times.

ICE CREAM MAKER METHOD

  • COLD Half & Half. We emphasize cold because we really mean it. True Scoops requires no cooking or aging in the fridge overnight, so it's important to have your mix as cold as possible when going straight into the ice cream maker. If you do have the time, you can prepare the mixture in advance and keep it in the fridge in an airtight container for up to 24 hours. Just give it a good stir before churning. 
  • True Scoops Ice Cream Mix. One pouch equals about 1 quart. If you're adding mix-ins, for example crushed cookies, it will yield more than 1 quart so have the right size container handy to freeze it all in. 

  • Ice Cream Maker. If yours has a freezer bowl, pre-freeze it for at least 24 hours (don't cheat!) The finished churned ice cream will have the texture of soft serve and be slightly matte, not super shiny. 

INSTRUCTIONS:

ADD ice cream mix and cold Half & Half to a large bowl

WHISK vigorously until mix has dissolved (about 2 minutes)

POUR mixture in ice cream maker

CHURN according to the manufacturer's instructions

TRANSFER ice cream to an airtight container and freeze until firm (at least 3 hours)

OR  

BLENDER METHOD

  • COLD Half & Half. Please note for this method you will be splitting your total 2 3/4 cups Half & Half into two parts. You'll need 2 1/4 cups to whisk with your mix up front and then 1/2 cup for blending later on. We do this to keep the ice cream thick, creamy, and perfect.
  • True Scoops Ice Cream Mix. One pouch equals about 1 quart. If you're adding mix-ins, do it at the end when you're transferring your ice cream to the container. That way they don't get pulverized in the blender. 

  • Ice Cube Trays. Spritz your ice cube trays with non-stick cooking spray! We do recommend silicone trays since the frozen ice cream cubes come out much easier. If you have the standard hard plastic ice cube tray, you'll need a butter knife to insert into the side and pop out. Easy peasy! 

  • Blender. Add your Half & Half first and then add a few cubes at a time on high speed until they'll all incorporated. Don't run your blender longer than needed. You want it cold and THICK. Thick = Creamy.

INSTRUCTIONS:

ADD ice cream mix and 2 1/4 cups cold Half & Half to a large bowl

WHISK vigorously until mix has dissolved (about 2 minutes)

POUR mixture into empty ice cube trays and freeze until solid

BLEND  1/2 cup Half & Half and cubes in a blender on high speed until creamy (about 30 seconds)

TRANSFER ice cream to an airtight container and freeze until firm (at least 3 hours)

 


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