No Cook Overnight Ice Cream From Powdered Milk



Do you love homemade ice cream but don't have an ice cream maker? If so, then you are in for a real treat! This recipe is so quick and easy! With just three simple ingredients you can have fat-free, delicious homemade ice cream in less than eight hours. Now that might seem like a long time, but when you don't have an ice cream maker eight hours isn't really that long. All you need is a mixer and your freezer to make ice cream. This recipe is my creation from an old fashioned whipped topping recipe made from powdered milk.


When I had to start eating a low-fat diet, I had to learn a whole new way of making some of my favorite foods. Ice cream was one of those things that was off the list until I could make my own version. To make this easy recipe all you need is water, sugar and powdered milk. I know you are thinking, "Really? That's all?" YES REALLY!


First you need to get out a large mixing bowl and your mixer. Stainless steel is best. I use my stainless steel stand mixer bowl. A hand mixer will work for this recipe, but I find that using my stand mixer with the whisk attachment works so much better. Put 2 cups of water in the bowl and place it in the freezer until ice crystals start to form around the edges of the water. Don't leave it in there too long though. You want ice crystals not chunks.


Once the ice crystals have formed. Add 3 cups of powdered milk to the water and turn the mixer on high speed. With the mixer running, SLOWLY start adding 1 cup of sugar to the mixer a little at a time. You don't want to add it all at once or too much at a time or you will end up with a gritty mess.



Continue mixing on high speed until the mixture looks like stiff egg whites. It will be smooth and glossy and fluffy. The mixing process incorporates air into the milk and sugar mixture. The stability of the final product depends on this. If you don't mix it long enough, it won't turn out right.


At this point, you can use this mixture as is for a delicious whipped topping on cakes, pie, desserts or anything that you would use tradition whipped cream for.  But to make ice cream you need to freeze it.  Once the mixture is smooth, glossy and fluffy, turn of the mixture and pour it into the containers that you want to freeze and store it in. This makes just a little more than half a gallon so you may need more than one container. Cover the container(s) and place in the freezer. Freeze overnight or at least 8-12 hours before serving. 

If you want to add things like nuts, chopped candy or anything else wait until the ice cream has been in the freezer for at least 4 hours. It needs to be semi-frozen or anything you add will sink to the bottom. GENTLY fold any additions you want to add into the ice cream and place it back into the freezer.




If the ice cream is too hard to scoop out, let it sit out on the counter top for about 15 minutes to soften or place in microwave for a few seconds at a time until it is soft enough to scoop out. Also, the ice cream will loose it's scooped shape and melt quickly once it is in serving dishes, to prevent this put your serving dishes in the freezer until they are ice cold before serving the ice cream. To serve, scoop out into serving dishes and enjoy!





2 cups water
3 cups powdered milk
1 cup sugar

Put 2 cups of water in the bowl and place it in the freezer until ice crystals start to form around the edges of the water.  Once the ice crystals have formed.  Add 3 cups of powdered milk to the water and turn the mixer on high speed.  With the mixer running, SLOWLY  start adding 1 cup of sugar to the mixer a little at a time. Continue mixing on high speed until the mixture looks like stiff egg whites.  It will be smooth and glossy and fluffy.  Once the mixture is smooth, glossy and fluffy, turn of the mixture and pour it into the containers that you want to freeze and store it in.  This makes just a little more than half a gallon so you may need more than one container.  Cover the container(s) and place in the freezer.  Freeze overnight or at least 8-12 hours before serving. 













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