Ann Reardon

Liquid Nitrogen Ice Cream Recipe and Dippin Dots!

liquid nitrogen ice cream recipe ann reardon


Today we are making icecream instantly using liquid nitrogen. As well as that we’ll make dippin dots and smash stuff, it is lots of fun. This is the second video in my Sweetest Thing series which was supported by YouTube and Screen Australia. Basically that allowed me to have a film crew and producer with me on the shoot. It is amazing how handy it is to actually have someone behind the camera.

For the liquid nitrogen ice cream you will need:

1 liter (0.26 gallons) milk (4% fat)
200millilitres (6.76 fluid ounces) fresh cream (what cream should I use?)
1 tsp or 5g (0.18 ounces) vanilla extract
1/4 tsp xanthum or you could replace with 1.8g (0.06 ounces) or 1 1/2 tsp powdered gelatine powder
200g (7.05 ounces) or 3/4 cup plus 3 Tbsp white sugar
70g (2.47 ounces) or 1/4 cup plus 2 tsp skim milk powder
500g (17.64 ounces) or approx 3 1/3 cups strawberries, washed, hulled and diced finely
whipped cream and dried cherries for topping (optional)

liquid nitrogen ice-cream

If using gelatin, mix powder with 2 tablespoons of cold water and let stand for 5 to 10 minutes (While preparing the rest of the mixture)

Mix together the milk, cream and vanilla in a saucepan and heat gently.

When the pot is hot to touch, whisk in the anthem (or gelatin) sugar and skim milk powder. Keep whisking until they are fully incorporated.

Continue heating until it begins to boil. Keep stirring the mixture gently so that it doesn’t burn. Once it has boiled, whisk over an ice bath to cool quickly. Once it is room temperature refrigerate covered for at least 2 hours.

Then freeze the mixture using either in an ice cream machine or in a stand mixer with liquid nitrogen.

Once the mixture is thick fold through the finely diced strawberries.

If using liquid nitrogen, transfer the mixture to a stand mixer bowl. Turn on to a low speed and add nitrogen in small amounts at a time. Let the steam clear every so often to check if the mixture is beginning to freeze on the sides. If it’s freezing on the sides, scrape it down with a firm spatula and keep mixing and adding nitrogen, scraping the sides when necessary. Eventually, the mixture will become quite firm. Add the strawberries at this time, and let it mix on high for about 5 seconds.

Pipe whipped cream liberally over your strawberry vanilla gelato, sprinkle with freeze dried cherries.

Copyright 2016 How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

21 Comments View Comments

  1. Rating: 4

    Hello, how long can i store this intermediate liquid ice cream? thanks in advance

    • Hi Julia, as the recipe contains fresh cream and gelatine it is best to use the ice-cream base within a couple of days.

      • Rating: 4.5

        Thank you very much for your feedback

  2. Is there a non- dairy way to make it?

    • Hi DoubleN, Check out Ann’s recipe here, but replace the cream with a fruit based syrup as she suggests.: /

  3. Iam instead in yours product have to open new store I need yours information about yours business

  4. Rating: 5

    Hi ann

  5. Miss D are you Miss Dodson my old year 2 teacher?

  6. the problem is how to get liquid nitrogen and where to get?

    • Hi Nelon, there are suppliers but also rules governing the purchase of liquid nirogen. Speak to your nearest major ice /dry ice company and they can advise you on a local supplier for your region.

  7. Rating: 5

    Too good n yumm

  8. Rating: 5

    How inspiring! Dry ice is sometimes in the grocery store; what a wonderful, fun way to make super creamy ice cream! Thank you, Ann, for sharing your abstruse knowledge and passionate colleagues and friends with all of us.

  9. Rating: 4.5

    Hi Ann, I stumbled accross your web site by accident and have to say I am so happy I did! I love the way you explain everything in a clear and concise manner. You are very innovative and imaginative.
    I do have a question I am hoping you would help me with please ? My daughter has asked me to make a ‘naked wedding cake ‘ for her. Would it be possible to use your vanilla sponge recipe, making at least four tiers ? I know I will have to use dowells or similar for support. Also, how early can I start to make the sponges to ensure they will not be dry ?
    Thank you so much for your time, I am sure you are inundated with queries , how you find the time to do all this and look after your family is beyond me !

    • Hi Susan, Ann’s sponge recipe would work well, though you would need to use supports. Sponges are always best fresh. If you want to you can make them in advance you could use a method similar to this one: Layer the cake and filling in a container lined with acetate, which helps to seal the cake and keep it fresh.

  10. Rating: 5

    So Cool!!!

  11. Rating: 4.5

    That’s so cool. I love your weekly videos, but it certainly makes a difference having a film crew with you. Do you know where you can get liquid nitrogen (and/or dry ice for that matter) in Australia for domestic use like that?

    • Hi Darcy Jones, there are suppliers but also rules governing purchase. Chat with your nearest dry ice supplier and they can advise you on a local source..

  12. Rating: 5

    Amazing video I would love to have a go at making icecream…..

  13. Rating: 5

    That is so awesome!!!! Do you know where you can get Nitrogen? Thanks so much! looking forward to next week!!!!! <3

    • I’m thinking the exact same thing Blogger Girl! Where does one purchase the liquid nitrogen?

  14. This is incredible!!!!!! Thnxxxx

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