6 Tips For Making Frozen Desserts in Your Blender

Tips for Making Frozen Desserts

You probably already know that your high powered blender can make amazing soups, smoothies, and sauces, but one often overlooked function is its ability to make amazing frozen desserts.

Still think you need an ice cream maker for this? Nope. Following simple recipes, you can make ice cream and sorbet in minutes. Yes, minutes.

You don’t need rock salt or special equipment, and you don’t have to spend hours churning it to the right consistency. Here are 6 easy tips to making delicious desserts in your blender.

  1. The right ratio of ice to liquid is important. A good rule of thumb is 1 part liquid to 3 parts ice or frozen fruit.
  2. Don’t be afraid to use the tamper! This is key to pushing down all the ice to the bottom and not ending up with frozen chunks in your dessert, as well as avoiding air pockets that make it difficult to blend.
  3. Want extra creamy ice cream? Try freezing milk in ice cube trays and using this instead of plain old ice called for in your recipe.
  4. Freeze juice, coffee, or tea to use for a less watery taste and consistency.
  5. Make only the amount of ice cream you’ll eat in one sitting for best results. Trying to freeze it once it’s started melting will leave you with an icy, rock hard concoction that doesn’t always resemble what you first made.
  6. For an easy, one ingredient, easy to scoop ice cream, try blending up frozen bananas. You don’t need any liquid, just blend two or three until creamy. You can add vanilla extract, cocoa powder, or other flavorings, but try it on its own first; you’ll be pleasantly surprised!

The number one rule when trying to make a dessert in your blender? Don’t be afraid to experiment. Frozen fruit, fresh herbs, infused milk; the sky is the limit when it comes to what you can do!

1 thought on “6 Tips For Making Frozen Desserts in Your Blender”

  1. I haven’t tried making frozen desserts from my blender before but I’ll have to try the tips you’ve given. I like that the tips you’ve given are broad enough to apply to any type of dessert I may make. This makes me more confident in making a dessert of my own. Thanks for the helpful tips.

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