SAEDNEWS: How to Make Fluffy Freeze-Dried Ice Cream at Home: Simple and Easy
According to Saednews,
Fresh cream: 300 ml
Full-fat milk: 2 cups (about 500 ml)
White sugar: 200 g
Gelatin powder: 3 level tablespoons
Vanilla or desired flavoring: 1 teaspoon
Food coloring (optional): as needed
Chopped pistachios: as needed
Sliced or chopped almonds: as needed
A simple and easy homemade method
First, mix the gelatin powder with a few tablespoons of cold water and let it sit for about 5 minutes until it becomes spongy. Then place the bowl over very low heat and stir until the gelatin is completely dissolved and clear. Make sure it does not boil. You can also microwave it for about 1 minute.
In a suitable pot, pour in the milk and sugar and place it over low heat. Stir gently until the sugar is fully dissolved. Then add the cream and mix again. Now add vanilla or any other desired flavoring. The mixture should not boil; it should only become slightly warm so the ingredients combine well.
Once the milk and cream mixture has cooled slightly, add the dissolved gelatin to it. Using a hand mixer or whisk, beat the mixture until it becomes smooth and slightly thickened. If you want a more attractive color, add a few drops of food coloring and mix again until uniform.
Note: The final mixture should have a consistency similar to strained yogurt—slightly firm but still soft.
Choose a square or rectangular mold and line it with parchment paper or lightly grease it with oil. Pour the mixture into the mold and smooth the surface with a spatula. Cover it with plastic wrap and place it in the freezer for about 5 hours until fully set.
After this time, remove the plastic wrap and let it sit at room temperature for about 30 minutes to allow surface moisture to evaporate. Then place it back in the refrigerator/freezer for at least 4 more hours to stabilize the texture.
Once fully set, remove the parchment paper and cut the ice cream into desired shapes using a sharp knife. Before serving, decorate each piece with chopped pistachios or almonds for better taste and appearance.
If you don’t have a mold, you can use ice cube trays or silicone molds; just make sure to grease them lightly.
It can be stored for a long time in an airtight container in the refrigerator.
Adding flavors like cardamom, rosewater, or cocoa powder can make it more special.
Ready-made ice cream (preferably vanilla or fruit-flavored): about 2 cups
Mini marshmallows: 1 pack
Gelatin powder: 1 level teaspoon
Flavor extract (orange, strawberry, or vanilla): a few drops (optional)
Remove the ice cream from the freezer and let it sit at room temperature for a few minutes until slightly softened, but not melted. Then cut it into small, even pieces about 1–2 cm thick.
In a bowl, combine the softened ice cream pieces with marshmallows and gelatin. Mix well using a wooden spoon or hand mixer until a stretchy, uniform texture forms. Add flavor extract if desired.
Line a flat tray with parchment paper. Using a spoon or piping bag, drop small portions of the mixture onto the tray, leaving space between them.
Place the tray in the freezer for 2 to 4 hours until fully frozen and firm.
Store the frozen pieces in a dry, airtight container. Place parchment paper between layers to prevent sticking. Keep in a cool, dry place or freezer to maintain quality.
