Dairy Queen Ice Cream
A creamy homemade ice cream with rich vanilla flavor and smooth texture, perfect for hot days or special occasions, enjoyed by families and dessert lovers alike.
Ingredients
Instructions
- Soak the Knox gelatine in the cold water.
- Heat the whole milk until hot, but not boiling.
- Remove from heat.
- Add the gelatine, vanilla, sugar, and salt to the milk.
- Cool the mixture.
- Add the whipping cream.
- Put in refrigerator to chill for 5 or 6 hours before freezing.
Tips & Substitutions
To achieve a creamier texture, make sure your whole milk is heated just before boiling, as this helps dissolve the gelatine thoroughly. If you prefer a sweeter ice cream, consider adding an additional 1/4 cup of sugar. For a unique flavor twist, try adding a splash of almond extract alongside the vanilla. This ice cream pairs beautifully with Dottie'S Almond Bark Candy for a delicious dessert combo.
Serving Suggestions
Serve this delightful ice cream in bowls or cones, topped with your favorite sauces or sprinkles. It works well alongside brownies or chocolate chip cookies for an indulgent treat. For a refreshing twist, consider serving it with fresh fruit like berries or sliced bananas. This ice cream is perfect for summer gatherings or as a sweet ending to dinner.
Storage & Reheating
Store any leftover ice cream in an airtight container to prevent freezer burn. It can be kept in the freezer for up to two weeks. To serve, let the ice cream soften at room temperature for about 10 minutes before scooping, ensuring it retains its creamy texture. Avoid refreezing melted ice cream to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Dairy Queen Ice Cream contains roughly 351 calories, with 4g protein, 25g carbohydrates, and 25g fat. It is an excellent source of vitamin A (34% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 549mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can substitute whole milk with 2% or almond milk for a lighter version, but keep in mind that it may alter the creaminess and flavor. If using a non-dairy milk, ensure it is unsweetened for the best results.
What should I do if my ice cream is too hard after freezing?
If your ice cream is too hard, let it sit at room temperature for about 10-15 minutes to soften before scooping. You can also mix in a bit more whipping cream before freezing to help create a softer texture.
How can I make this ice cream without gelatine?
To make this ice cream without gelatine, you can use a stabilizer like cornstarch or arrowroot powder. Combine 2 tablespoons with a bit of the milk and heat until thickened. Add this to the mixture to help maintain the ice cream's structure without gelatine.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).