Question 1

Can this be made dairy free?

Accepted Answer

You can use a non-dairy sweetened condensed milk substitute made from coconut milk, soy milk, or almond milk.

These substitutes are available in many grocery stores and can be used in place of sweetened condensed milk in equal amounts. Alternatively, using coconut milk and sugar, you can make your own dairy-free sweetened condensed milk substitute.

To make this recipe dairy-free, you can also use a non-dairy alternative to heavy cream, such as coconut cream or soy cream. Simply whip the non-dairy cream until it forms stiff peaks and then fold it into the condensed milk mixture as directed in the recipe. Add sliced bananas and cookies to create layers of texture and flavor, and freeze the mixture until it's solid.

Question 2

Can I make this recipe no-churn without an ice cream maker?

Accepted Answer

Yes, you can make this recipe without an ice cream maker. While an ice cream maker makes the process quicker and easier, it's not necessary for making homemade ice cream.

To make this recipe without an ice cream maker, follow the recipe as written until you've mixed the whipped cream into the condensed milk mixture. Then, pour the mixture into a bread pan or other freezer-safe container and add your layers of sliced bananas and cookies. Cover the pan with foil or plastic wrap and freeze it for 4-6 hours or until it's frozen solid.

Remove the pan from the freezer and stir the mixture every hour or so to prevent ice crystals from forming in your ice cream. This will help to break up any ice crystals and create a smoother texture.

When the ice cream is frozen solid, remove it from the freezer. Let it sit at room temperature for a few minutes to soften before serving. You can also use an ice cream scoop dipped in warm water to help scoop the ice cream.

While making ice cream without an ice cream maker may require a bit more time and effort. Achieving delicious results is still possible.

Question 3

How do I store leftover ice cream?

Accepted Answer

To store leftover ice cream, transfer it to an airtight container and place it in the freezer. Make sure the container is tightly sealed to prevent air entering and causing freezer burn. It's best to use a container that is just the right size for the amount of ice cream you have, as extra space in the container can also contribute to freezer burn.

If you're using a container with a lid, press a sheet of plastic wrap directly onto the surface of the ice cream before closing the lid. This will help prevent ice crystals from forming on the surface of the ice cream.

When you're ready to serve the leftover ice cream, remove it from the freezer and let it sit at room temperature for a few minutes to soften before scooping. Alternatively, you can microwave the ice cream for a few seconds to soften it, but be careful not to overheat it, as this can cause the ice cream to melt.

Question 4

How long is the ice cream good in the freezer?

Accepted Answer

Homemade ice cream is best eaten within 1-2 weeks of being made. After that, the quality and texture may begin to deteriorate. If you have leftover ice cream in the freezer for over a couple of weeks, giving it a quick taste test before serving it is a good idea.

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