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Monday, March 22, 2021

Taste-bud Journey: Homemade Vanilla Ice Cream using Dash Ice Cream Maker

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for making homemade ice cream using my DASH Ice Cream Maker. I was inspired to make this when I knew I was going to be making apple pie and wanted to have ice cream to go with it.

There was a definite learning curve using this churn for the first time. Read my blog to discover what I learned.


Recipe - Makes four servings

  • 2 cups heavy whipping cream
  • 1 cup milk
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract

Please note: In retrospect, if I had known that the DASH Ice Cream Maker only makes 1 cup at a time, with the codicil that one should wait 24 hours before attempting to make the second batch, I would have only made a half or quarter recipe.

Please also note: It is important to leave the ice cream maker in the freezer long enough that the dry ice mixture loaded in the inner workings of the container has time enough to freeze solid. For the first two batches I made, I did not give it a chance to freeze long enough. Thankfully, once I placed my cream mixture in a plastic, freezer-safe pint storage container, the mixture froze into ice cream on its own.



  • Step 1: Place the ice cream maker in the freezer from 1 hour to probably five or six hours. This will give the dry ice mixture that is within the maker's walls time enough to freeze solid. You will know that the maker is ready when you shake it and no longer hear any liquid sloshing around. [FYI - I did not wait long enough for the first two batches. The third batch, however, did turn into soft ice cream.]

  • Step 2: In the meantime, in a large 4-cup measuring cup, fill it with 2 cups of heavy whipping cream, 1 cup of milk, and 3/4 cup of granulated sugar. Whisk this together until the sugar is completely dissolved and the mixture is smooth to the taste and not at all grainy.
  • Step 3: Once the sugar is totally dissolved, add 1 tablespoon of vanilla extract. Then, continue whisking.

  • Step 4: I decided to use my milk-frother to do the whisking for me. I only could do half of the mixture at a time. But I kept doing this and then combining it back together again to make certain that an equivalent amount of sugar and vanilla both halves of the mixture. I ran the milk-frother on its cool setting a few times until the mixture was nicely frothed. Then, I poured all of that mixture into two containers to refrigerate until the ice cream maker was ready.

  • Step 5: Once the ice cream maker is ready, pour out 8 ounces (aka 1 cup) of that cream mixture only and pour it into the maker. Place the churn onto the maker, plug it in, and turn it on. The machine will churn your liquid into soft ice cream in about 10 to 15 minutes. [FYI-For my third batch, which was the only batch I waited sufficiently long enough before using, the lid actually starting lifting off as the ice cream was actually forming. That batch transformed into soft ice cream in the container. Then, I spooned it into my pint-size freezer safe plastic containers to solidify more completely in the freezer.]

  • Step 6: The instruction manual has the two disclaimers.
    1. Disclaimer #1: Only put the maker into the freezer when it is completely dry.
    2. Disclaimer #2: Let the maker freeze for 24 hours before making your next batch of ice cream.

  • Step 7: My conclusion: Given that one must wait that length of time between batches, it only makes sense to half or quarter the size of the recipe to begin with.


Please note: On that third batch, I had to use a spoon to scrape the edges of the inner chamber to dig out some ice cream that had stuck to the wall. What a hardship that was to lick the spoon those few times. LOL! FYI - It was so, so, so tasty! I think this was the first ice cream I have had in about four months. My taste buds ended up doing a 'happy dance' with the yummy flavor of those four ingredients mixed together in just the right way.


Photo is blurred, but you can at least see that some ice cream was sticking to the maker's walls that had to be spooned up and eaten. What a hardship that was. LOL!

Please also note: For the fourth and last batch, I decided to try an experiment. I placed it in a glass Mason Jar. I added the lid. Then, I spent quite a bit of time shaking the mixture. I refrigerated the jar for a couple of hours. Then, I shook the container some more. I had to use oven mitts as the jar was so very cold. I even put the container in the freezer for no more than an hour. After reading some articles about Mason Jars exploding in the freezer, I chickened out from continuing that experiment and put the jar back into the refrigerator. Eventually, I put that mixture into a plastic container to continue freezing on its own.


Here are two of my blogs that feature the apple pie crust and filling from the photo. Both links will open in a new window.

In case you're interested, these are the links to the 'kitchen toys' I used to make ice cream. These links will open in a new window.

Cooking Sites that have inspired me:

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

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