Can you make icecream with whiped cream instead of heavy cream.?!


Question:

Can you make icecream with whiped cream instead of heavy cream.?


Answers:
do you mean like kool whip? or possily heavy whipping cream. If its the latter, yes its possible, the former not possible.

I'm sure you could, but it would be very difficult to pull it off and resemble anything that looks like your typical ice cream.

Whipped cream is nothing but cream or heavy cream blended with large amounts of air to make it fluffy and light. If you were to whisk heavy cream for long enough, you would have whipped cream.

It is impossible to make Icecream from whipped cream because the density of the whipped cream is very low and in the process whipped cream will liquify and will not emulsificate, with heavy cream the density is very high and in the process it will emulsificate to obtain Icecream density!

Hope this answer is helpfull for you in the best way possible!!

I would say no if you are looking for a reduced fat icecream find a different recipe.

Low Fat Chocolate Ice Cream
Recipe #32430
This recipe is from Eating Well magazine. It is smooth, creamy and tastes like a premium ice cream. You won't believe it is low fat.
by Anonymous Chef #2 | Edit...My Notes

Requires Premium MembershipMy Notes

ONLY YOU see your private notes, and they print with the recipe. Here is one for low fat Chocolate ice cream


8 servings 25 min 10 min prep
Change to: servings US Metric
3 cups 1% low-fat milk
1/4 cup dark corn syrup
2 tablespoons brown sugar
2 large egg yolks
2/3 cup Dutch-processed cocoa powder (regular works fine)
2 tablespoons cornstarch
1 ounce bittersweet chocolate
1 tablespoon strong coffee or coffee liqueur
2 teaspoons vanilla extract
1 1/2 cups marshmallow cream (Marshmallow Creme)

Not the one? See other Low Fat Chocolate Ice Cream Recipes
< 30 mins Frozen Desserts
Low Fat Frozen Desserts
In a large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar.
Heat over medium heat, stirring to dissolve the sugar, until steaming.
Meanwhile, in a medium-sized bowl, whisk together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk until smooth.
Gradually whisk the hot milk into the egg-yolk mixture; then return to the pan.
Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes.
(Because the custard is thickened with cornstarch, it will not curdle when it boils.) Remove from the heat, add chocolate, and stir until melted.
Stir in coffee liqueur or brewed coffee and vanilla.
Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming.
Cool completely.
Add Marshmallow Cream and mix with a whisk until as smooth as possible.
(The mixture will be a little lumpy; lumps will break down during stir-freezing.) Chill until cold.
Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.

Yes. My machine even works with half and half. I cannot tell the difference. (except price) You need to use a liquid form of cream though, no Cool Whip or Reddi-Whip.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources