Can You Whip Ice Cream?

By Daniel Berry •  Updated: 11/20/21 

Whipped ice cream, sounds delicious. but is it possible, can you whip ice cream? Let’s have a look and find out, I have a tub of whipped cream and a whisk, let’s get to whipping.

So before I started I let the ice cream soften a bit, as you can see from the bowl below.

Can You Whip Ice Cream
Can You Whip Ice Cream

Trying to whip frozen ice cream doesn’t sound like fun, that’s why I left this bowl out of the freezer for a while so it could soften before I even tried whipping it.

Time to get the electric whisk in and see what happens to the ice cream. Obviously, the heat from using the whisk will continue to melt the ice cream. but will the cream and fat content of the ice cream be enough for it to whip up as double cream does?

Still a Liquid
Still a Liquid

So not much, the ice cream has just gone liquid. This is after a lot of mixing, it is just watery. I will continue to mix and see if anything happens.

No, nothing happens I’m afraid. I have been mixing this ice cream with the electric whisk on high speed for roughly 30 minutes and it has not whipped at all.

I have even added a little bit of cream but this hasn’t done anything. Sometimes adding a little bit of double cream does just enough to make some food stuffs whipable.

I could keep adding double cream and eventually, the ice cream/double cream mix would whip. but is this really whipped ice cream? I would say that is actually whipped double cream with a little ice cream mixed in it.

Oh well, experiment done, time to drink some ice cream.

Conclusion

No, you cannot whip ice cream, the ice cream turned into a liquid rather than whipping up. If you catch it at the perfect moment in defrosting you can end up with a whippy texture. But this is just half-frozen ice cream rather than anything whipped.

Why Does Cream Whip?

Cream whips because of the fat content within it. When you whip up cream you are adding air bubbles into the cream.

The fat content also gets broken up by the whisking, these fat molecules then get stuck within the air bubbles preventing them from reverting to type.

This is what leads to whipped cream being so light and airy. Not the most scientific writing but I think it gets the reasoning behind why cream whips fairly well.

Are you big on whipping? You might find these related posts interesting, I have done my fair share of whipped experimentation.

Daniel Berry

Hey, I'm Dan, I studied computer science with artificial intelligence at Loughborough University. I try to bring my tech knowledge to the posts where it is needed while also offering a DIY view to go with Sam's professional view on tools. I am a very keen DIY'er and have experience of doing everything the completely wrong way.