Food / 15 June, 2023 / Christina Walter
11 Homemade Ice Cream Recipes
Welcome to the world of irresistible frozen delights! We’ve got some simply delicious homemade ice cream recipes for you. Are you ready to embark on a delightful journey through the realm of ice cream recipes? Whether you’re a passionate dessert lover or simply seeking the perfect treat to beat the heat, you’ve come to the right place.
So, grab your mixing bowls, spatulas, and a healthy appetite, as we dive into the world of homemade ice cream. Get ready to indulge in the magic of flavours, the creaminess of textures, and the sheer delight of creating frozen wonders that will make every moment memorable. Let’s explore these tantalizing ice cream recipes together!
- ½ cup salted butter, melted and slightly cooled
- 6 tablespoons granulated white sugar
- 6 tablespoons light brown sugar
- 1 egg
- ½ teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup Kettle Brand Potato Chips, crushed (about 2 ounces) – I used the Sea Salt flavor
- ½ cup old-fashioned oats
- ½ cup chopped pecans
- 3-4 pints ice cream
- Decorate with chocolate hard shell, ½ cup chocolate chips melted with 2 tablespoons of coconut oil, sprinkles, mini chocolate chips, or nuts, and more crushed potato chips)
- Preheat the oven to 350°F.
- Add the melted and slightly cooled butter, white, and brown sugars to a stand mixer affixed with the paddle attachment and mix on high until light and creamy, about 5 minutes. Add the egg and vanilla extract and beat for another minute. Add the flour, salt, and baking soda and pulse to mix until the flour is incorporated. Add the chocolate chips, ¾ cup of the potato chips, oatmeal and the pecans and pulse to mix.
- Top a baking sheet with parchment paper and scoop 2-inch scoops of cookie batter onto the baking sheet and bake for 8-10 minutes or until the edges are lightly browned. The cookies will still be a bit soft in the middle but will set as they cool. Remove from the oven and use a knife to gently nudge and shape into round circles, allow to cool for 5 minutes on the cookie sheet then transfer to a baking rack. Repeat until the cookies are all baked. Once the cookies are cool, freeze for 2 hours or up to 3 days.
- To prepare the sandwiches, take the cookies and the ice cream from the freezer and match the cookies into like sizes.
- Use a serrated knife to cut 1 to 1 ½ -inch slices of ice cream going straight through the paper cup, or, if your ice cream has pulled away from the sides of the cup, remove it from the cup and make the slices. Peel away the paper from the ice cream slices and sandwich between the cookies. Decorate if desired and freeze for 2 hours or up to 5 days.
- ½ x 397g can of sweetened condensed milk
- 600ml whipping cream
- ½ tsp peppermint extract
- 2 tsp green food colouring
- 3 x 70g packs Aero Peppermint Milk Chocolate Mini Eggs
- Put the condensed milk, cream, peppermint extract and green food colouring in a bowl and beat with an electric whisk until thick and stiff. Roughly chop most of the mini eggs and stir into the mixture.
- Transfer to a 2ltr loaf tin or freezer-proof container and scatter with the remaining whole mini eggs. Cover with clingfilm and freeze for 6 hours or overnight until solid.
- 1¾ cups heavy cream
- 1¼ cup whole milk
- ¾ cup sugar
- ? teaspoon fine sea salt
- 1 tablespoon vanilla extract or 1 vanilla bean split in half lengthwise or
- Optional: 2 cups of add-ins – soft brownies, cookies, and blondies work great
- Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves.
- Remove from the heat and add the remaining cream, milk, and vanilla extract (if using extract).
- Stir to combine and chill in the refrigerator.
- When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve. Enjoy!
- 4 Bananas (ripe)
- 15 ml Madagascan Vanilla Paste (1tbsp)
- 100 g Milk Chocolate Chunks
- First things first, thinly slice your bananas and lay the slices onto a baking tray lined with greaseproof, you can layer up the bananas on another layer of greaseproof if needed. Pop your slices of banana into the freezer for 30 minutes to allow them to freeze.
- Once frozen, pop your slices of banana into a food processor with the Vanilla Paste and blitz up until a lovely smooth consistency. – this may take a few minutes, the bananas will first go dry and crumbly and will then magically turn into a smooth soft serve ice-cream consistency.
- Pour into a large bowl and stir through the Chocolate Chunks. Your can either serve like this as soft scoop ice-cream or pop back into the freezer for an hour to firm up.
- Serve your ice-cream as you have made it or add your favourite toppings for the ultimate ice-cream dessert experience!
- 500ml Whipping Cream
- 397g Condensed Milk
- 50g Fine Dark Cocoa Powder
- 15ml Madagascan Vanilla Extract (1 tbsp)
- 100g Dr. Oetker Milk Chocolate Chunks
- 50g Honeycomb (pieces)
- 50g Caramel Sauce
- First up; pop the cream, condensed milk, Cocoa Powder and Vanilla Extract into a large bowl, whisk together until thickened and soft peaks form.
- Pop in the Chocolate Chunks and honeycomb pieces and stir through.
- Pour your mixture into a container large enough to hold the mixture or divide into 2 containers (we used a 9×9 inch square baking tin) and smooth the top. Dollop over the caramel sauce and using a skewer swirl through your ice-cream.
- Pop in the freezer for 4-6 hours or until frozen. Ta-dah it really is that easy!
- 300g blackberries
- 100g caster sugar
- 2 lemons, zested, plus 1 juiced
- 1 x 250g light cream cheese
- 200g light condensed milk
- 300ml whipping cream
- 5 digestive biscuits, roughly crushed
- ice cream cones, to serve (optional)
- Put the blackberries in a small pan with the sugar, 1 tbsp lemon juice and 50ml water. Bring to the boil and simmer, stirring frequently, for 10 mins, or until the berries have broken down and are turning jam-like. Remove from the heat; set aside for 30 mins.
- In a mixing bowl, combine the cream cheese and lemon zest; beat until smooth. Beat in the condensed milk and remaining lemon juice. In a separate bowl, whip the cream to soft peaks, then fold it into the cream cheese mixture, along with the biscuits.
- Transfer the cream mixture to a shallow, lidded container and gently stir through the blackberry mixture to create a marbled effect. Cover and freeze for 5 hrs or overnight, until solid. To serve, scoop into ice cream bowls or cones, if you like.
1 cup whole milk
1/3 cup granulated sugar
1 cup heavy cream
2 teaspoons pure vanilla extract
- Whisk together the milk and sugar until the sugar is dissolved.
- Whisk together milk and sugar
- Gently stir in the heavy cream and vanilla.
- Gently stir in heavy cream and vanilla
- Churn according to the directions of your ice-cream maker’s manufacturer. Enjoy immediately as soft serve, or freeze in a covered container to your desired firmness, at least 2 hours or overnight.
- Freeze ice cream
- 300g golden caster sugar
- 50g salted butter
- 300ml pot double cream
- 5 egg yolks
- 500ml milk
- 6 tbsp chunky peanut butter
- 100g golden caster sugar
- a large pinch salt flakes
- Make the caramel by heating the sugar in a pan over a medium heat – use a silver or pale-coloured pan so you can see what colour your caramel is, and make sure it’s big enough to take the sugar in a thin layer. Once the sugar starts to melt, tilt the pan and swirl the contents to keep the heat consistent. Use a wooden spoon to stir the edges into the centre if you need to.
- Keep cooking until the sugar caramelises to a dark gold. Take off the heat, add the salt flakes and leave to cool a little. Pour onto an oiled baking sheet and tip into as thin a puddle as you can. Be careful as the sheet will get very hot.
- For the ice cream, melt the sugar in the same way, and once it is caramelised, add the butter and cream and re-melt everything together. pour this mixture into the egg yolks and whisk well. Add the milk and then strain the lot back into a clean pan. Cook gently over a medium heat, stirring all the time until the mixture begins to thicken a little. Don’t overcook it or it will scramble. Stir in the peanut butter. Tip into an ice-cream machine or freezer-proof box and churn or freeze until the mixture is almost set. If you use a box then beat the mixture vigorously once or twice while it firms up.
- Meanwhile, break the caramel into chunky pieces. Stir these into the ice cream but don’t over-mix – you want seams rather than an even distribution. Spoon into a freezer-proof box, terrine or loaf tin and freeze overnight. Scoop or slice to serve.
- 60g unsweetened cocoa powder
- 1 x 397g tin sweetened condensed milk
- 500ml double cream
- ¼ tsp salt
- 100g dark chocolate, roughly chopped
- Put the cocoa powder into a small saucepan with 100ml water and stir over a medium heat until dissolved.
- Pour the cocoa mix into a large mixing bowl with the condensed milk, cream and salt. Using an electric whisk, whisk until smooth and the cocoa has dissolved. Alternatively, you can put everything into a blender and blitz until smooth.
- Stir in most of the dark chocolate and pour into a large 2ltr container. Sprinkle over the remaining chocolate, then freeze for at least 6 hrs. Take the ice cream out of the freezer 15 mins before you’re ready to serve.
- 2 x 400ml cans full-fat coconut milk
- 3 egg yolks
- 4 tbsp coconut sugar, or caster sugar
- dash vanilla extract
- 50g pecans, toasted and roughly chopped
- Whisk the coconut milk until smooth. Measure 600ml into a saucepan and heat until just steaming. Meanwhile whisk the egg yolks with 3 tbsp sugar and the vanilla. Slowly pour the hot milk onto the yolks, whisking constantly. Wipe the pan clean, pour in the coconut and egg mixture, then cook over a medium heat, stirring for 5-6 mins until you have a thin custard. Strain and leave to cool completely, then churn in an ice cream maker.
- To make the caramel, put the remaining coconut milk and sugar in a saucepan with a pinch of salt. Boil for 3 mins until it has the consistency of double cream. Cool, then swirl the caramel and pecans through the ice cream mix, cover the surface with cling film and freeze.
For the ice cream
- 600ml/1 pint 1fl oz double cream
- 600ml/1 pint 1fl oz full-fat milk
- 1 vanilla pod, split, seeds scraped out with a knife
- 10 large free-range egg yolks
- 225g/½lb caster sugar
For the ripple sauce
- 500g/1lb 2oz fresh raspberries or blackcurrants, rinsed
- 50g/2oz caster sugar
- 3 tbsp water
- For the ice cream, pour the cream and milk into a large saucepan, whisk in the vanilla pod and seeds and bring to the boil. As soon as the mixture is boiling, remove the pan from the heat. Remove the vanilla pod (it can be rinsed, dried and re-used in another recipe).
- Whisk together the egg yolks and caster sugar until pale and creamy. Pour over the hot milk and cream mixture, whisking continuously, until the mixture is smooth and well combined.
- Return the mixture to a clean saucepan and heat over a low heat for 15-20 minutes, stirring continuously, until the mixture is thick enough to coat the back of a spoon.
- Remove the pan from the heat and transfer the custard to a clean bowl. Cover the surface with cling film to prevent a skin from forming, then set aside to cool for 30 minutes.
- Meanwhile, for the ripple sauce, place the fruit, sugar and water into a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down.
- Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon.
- Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture resembles a thick syrup. Set aside until completely cooled.
- Pour the cooled custard into an ice-cream machine and churn according to the manufacturer’s instructions, until thick and smooth.
- Spoon a third of the ice cream mixture into a lidded freezable container. Spoon over half of the cooled ripple sauce.
- Repeat the process until the container has three layers of ice cream and two layers of ripple sauce. Using a blunt knife, marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze for 3-4 hours, or until solid.
- Remove the raspberry ripple ice cream from the freezer and leave to stand at room temperature for 10 minutes before serving.
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