Why Does My Homemade Ice Cream Not Freeze?

by Cassie Damewood

When making ice cream at home, you can add fruits and nuts to create flavors not readily available in stores. However, if the dessert doesn't freeze correctly, the results are disappointing. There are several ways to ensure success.

Correct Amounts

Overfilled ice cream freezers produce runny results. A good guideline is to use half the amount of base for the desired yield of ice cream. For instance, to make 1 quart of ice cream, use 1/2 quart or 1 pint of base.

Timing Additions

If sugary additives like fruit or candy are used, stir them in during the last third of the procedure. Sugar deters freezing and slows the hardening process.

Fat Content

Using low or nonfat milk yields a thinner ice cream than using cream or Half & Half. Lower fat content can also cause the ice cream to form textural ice crystals.

Photo Credits

About the Author

Cassie Damewood has been a writer and editor since 1985. She writes about food and cooking for various websites, including My Great Recipes, and serves as the copy editor for "Food Loves Beer" magazine. Damewood completed a Bachelor of Arts in English with an emphasis in creative writing at Miami University.