Dairy Queen Ice Cream Copycat
Not quite the same as a good old DQ cone, but will do in a pinch!
Servings 6 or so
Cost 5
Equipment
- ice cream maker
Ingredients
- ¼ cup cold water (56 grams)
- 2 cups cold whole milk (449 grams)
- 2 ½ teaspoons Knox gelatin
- 1 cup sugar (210 grams)
- 1 ½ cups heavy cream (Land o' Lakes brand if possible) cold (336 grams)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract or vanilla bean paste Nielsen Massey
- 1-2 teaspoons malted milk powder optional
Instructions
- Put ¼ cup of water in a small custard cup and sprinkle gelatin on top. Let sit for 5 to 10 minutes to soften. Don’t skip this step!
- Put softened gelatin/water mixture, milk and sugar in a 3 quart saucepan and heat just until it is very hot. Do not boil. Stir to dissolve gelatin.
- Transfer mixture to a clean glass bowl and stir in the cream, salt and vanilla. Cover and chill for 6-8 hours or overnight.
- The next day it should be congealed like soft gelatin. It is now ready to go in the ice cream maker! Yay!
- Add to the ice cream maker along with little malted milk powder if desired. Process as per manufacturer’s directions. When finished, scrape into a gallon size freezer bag or a couple of smaller freezer bags. At this point the ice cream will be quite soft, so put the bag in the freezer for another 10 minutes or so to make it less melt-y.
- To serve, snip off bottom corner of freezer bag and squeeze into cups or cones or recycled French yogurt containers.
- If you still have ice cream left, just freeze the whole bag and serve later.