Greensheet Media


Ice Cream Maker Free, Ice Cream


  • 2 cups half-and-half cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract



Step 1: Prep Your Pan
Freeze an empty freezer-safe shallow bowl or pan. We’re going to use a 13×9-inch pan, but anything stainless steel works well here. Avoid any material that might shatter.

Step 2: Mix It Up
In a large bowl, stir all the ingredients until the sugar is dissolved.
Test Kitchen Tip: For the smoothest texture, make sure the sugar is completely dissolved before you freeze.

Step 3: Freeze
Transfer your mixture into the cold pan and stick it back in the freezer for about 20-30 minutes. Around that time, check the ice cream. Once the edges start to freeze, take out the mixture and beat it using a hand mixer. (You’re fully encouraged to sing Michael Jackson’s “Beat It” at this time.) By breaking up the ice cream, you’ll help make it smooth and creamy. You cannot beat the mixture too much.

Step 4: Back to the Freezer
Return the pan to the freezer. Every 30 minutes or so, take it back out and beat the ice cream again. Repeat until it is firmly frozen, usually around four or five mixing sessions. Once it’s frozen, the mixture should be smooth and creamy.
If at any time the ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat, and then continue the process.
Store the ice cream in a covered freezer container until ready to serve. That’s it!


Now that you know the basics, try these over-the-top, better-than-store-bought ice cream upgrades:

  • Mix in chunks of your favorite candy bars.
  • Drizzle in toppings like melted caramel, dark chocolate or toffee.
  • Layer the ice cream between two cookies for the ultimate dessert. Take it to the next level with our recipe for Candy Craze Ice Cream Sandwiches.
  • Add in unexpected flavors like chocolate and sriracha or maple syrup and fig.


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