Ice Cream Recipes to Try Out This Summer

By Editorial Staff in Food On 13th June 2016
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When is summer season the most popular food in the whole world is the super delicious dessert – ice cream.

This icy cold dessert is perfect for a refreshment during the super high temperatures.

In this recent years this lovely snack is produced in so many flavors which can satisfy almost every taste. Available in many flavors, as we said there are many ice cream recipes that we can try to make at home. For those of you who are really into cooking and would like to prepare the dessert for you or your guests, we will present you a list of ten super tasty recipes which will blow your mind out. Try to cook them and enjoy.

Vegan Blackberry Basil Ice Cream

INGREDIENTS

2½ cups ripe blackberries (the flavor of this ice cream relies on awesome blackberries)

1 (14-ounce) can coconut cream (Available at Trader Joe's or online)

1 (13.66-ounce) can full fat coconut milk (Thai Kitchens brand available at most major grocery stores or online)

¾ cup raw turbinado sugar

⅓ cup packed fresh basil leaves

2 tablespoons light corn syrup*

1 tablespoon coconut oil

INSTRUCTIONS

Place the blackberries in a blender and set aside while you infuse the coconut cream with basil.

Warm the coconut cream, coconut milk, sugar, basil, corn syrup, and coconut oil in a medium pot over medium heat, stirring occasionally. When the cream begins to simmer, remove the pot from heat. Cover and let the mixture steep for 20 minutes.

Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.

Strain the mixture, pressing as much liquid out of the basil leaves as possible. Add ½ tablespoon of the strained basil to the blender with the blackberries and purée until completely smooth.

Pour the cream into the blender with the blackberries and pulse until combined.

Pour the puréed mixture into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes.

Pour the blackberry ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 18 minutes.

Pack the ice cream into an air-tight storage container or a metal loaf pan, pressing a sheet of parchment paper directly against the ice cream.

Freeze until firm, at least 4 hours, but preferably overnight.

NOTES

*You can replace the corn syrup with 2 tablespoons more raw turbinado sugar if you want, but the result will be less creamy. The corn syrup in this recipe makes the ice cream more smooth and less icy.

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Coffee Caramel Chip Ice Cream

Ingredients

1 can full fat coconut milk

1 cup strong brewed coffee

12 medjool dates (pits removed)

2 T dark chocolate chips (optional)

Instructions:

Soak the dates for at least 30 minutes in enough water to cover them. I soaked mine on the counter top.

Once the dates are soaked, add them to a blender with a tiny amount of water and blend into a caramel paste.

In an ice cream bowl, add the coconut milk and coffee and mix well. Turn on the ice cream machine. It should take about 15-20 minutes to make ice cream.

When the ice cream looks like it has about 5 minutes left, slowly add the caramel and help guide the ice cream while it churns so it gets mixed well. If you are adding chocolate chips, now would be a good time to add them as well.

Notes

**Please make sure your ice cream bowl has been in the freezer at least 18 hours before making this ice cream. The ice cream will be a soft serve consistency. If you like a harder ice cream, you can place it in the freezer for another hour before eating.

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Strawberry Ice Cream Recipe

Ingredients

2- 16 oz containers of medium-large strawberries (washed, dried, and hulled)

1 Tbs balsamic vinegar

2 Tbs real maple syrup

2 Tbs raw honey, divided

1 Tbs vodka

2 cups heavy whipping cream (or full fat coconut milk for dairy free)

1 cup half-and-half (or light coconut milk for dairy free)

2 large eggs

2 egg yolks

2 tsp vanilla extract

1 tsp bovine gelatin

½ tsp finely ground sea salt

Instructions

1. Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée a few chunky bits add texture to the ice cream.

2. Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.

3. To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.

Tip

Pistachio cones

To make extra special cones, finely chop 50g pistachios and melt 200g white chocolate. Dip 8-10 cones in the chocolate, let the excess run off, then dip into the pistachios and leave to set on baking parchment in the fridge.

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ALMOND PISTACHIO ICE CREAM

Ingredients

1 1/4 cups (150 g) raw cashews, soaked overnight (or for 6-8 hours) in cool water*

14 ounces (414 ml) full-fat coconut milk (or light coconut milk with less creamy results)

3 Tbsp (45 ml) olive oil or melted coconut oil

1/4 cup (60 ml) maple syrup

1/4 cup (50 g) organic cane sugar

2 tsp pure vanilla extract

1/8 tsp sea salt

3/4 cup (~80 g) finely ground pistachio dust (from dry roasted unsalted salted pistachios), plus more to taste

optional: 1/4 cup (27 g) raw or roasted unsalted slivered almonds, lightly chopped

Instructions

The night before, soak your cashews in cool water (see notes for quick soak method) and place your ice cream maker bowl in the freezer to chill.

The following day, add soaked, drained cashews, coconut milk, oil, maple syrup, cane sugar, vanilla, sea salt and ground pistachios to a high speed blender. Blend until creamy and smooth, scraping down sides as needed.

Taste and adjust sweetness as needed, adding more cane sugar or maple syrup if desired. Also add more ground pistachio if needed to enhance the flavor.

Assemble your chilled ice cream maker and pour in the ice cream batter. Churn until creamy and thick and resembles soft serve - about 30-40 minutes.

In the last 30 seconds of churning, add in the slivered almonds. I used a mix of roasted and raw slivered almonds. Churn until just incorporated, then turn off machine.

Enjoy immediately as soft serve, or transfer ice cream to a freezer-safe container and smooth flat with a spoon.

Cover securely and freeze for 4-5 hours or until firm. Before scooping, set out for 20-30 minutes to soften and use a hot scoop to ease the scooping process.

Leftovers keep in the freezer for 7-10 days, though best when fresh!

Notes

*To quick soak cashews, cover with boiling hot water and let set uncovered for 1 hour. Drain thoroughly and use as instructed.

*This recipe as tested does require an ice cream churner, but the base is so thick and creamy I think you can get away with just freezing the base (not churned) and then stirring/whisking every hour to incorporate air until firm.

*Prep time does not include soaking cashews or freezing ice cream.

Chocolate Chunk and Cherry Ice Cream

Ingredients

1 pint Heavy Whipping Cream

14 ounces Sweetened Condensed Milk

1 Cup Homemade Cherry Syrup

1 teaspoon Vanilla Paste (or extract)

1/2 Cup Semi-Sweet Chocolate Chunks

Instructions

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Using hand mixer, beat heavy whipping cream to stiff peaks.

Mix in sweetened condensed milk, cherry syrup and vanilla.

Fold in chocolate chunks.

Transfer mixture to container. (I use a large loaf pan)

Gently swirl in additional cherry syrup. (optional)

Cover and freeze overnight.

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NO CHURN MIXED BERRY ICE CREAM

INGREDIENTS

1 quart half & half (found near the whipping cream)

1 pint heavy cream

1 tablespoon vanilla

1-2 cups sugar (depending on how sweet you want it)

1 large box instant vanilla pudding mix (must be instant)

2½ cups fresh (or thawed) berries (I used a combination of blueberries, raspberries, and blackberries)

berry syrup, for topping (optional)

INSTRUCTIONS

Combine berries in a blender or food processor. Pulse until pureed.

In a large bowl, whip heavy cream until fluffy. Add half & half, vanilla, and vanilla pudding mix and mix until smooth. Mix in berries until incorporated.

Transfer mixture to 2-3 shallow containers (bread pans work), cover and freeze 8 hours or overnight.

Serve with berry syrup if desired.

NOTES

Cooking time refers to freezing time.

Gluten-Free Mango and Coconut Milk Ice-Cream Recipe

To prepare the Mango and Coconut Milk Ice Cream, first keep all the ingredients in the fridge to chill for few hours.

Next add the chopped mangoes into a food processor and blend to the smooth puree. Transfer the mango puree into a mixing bowl.

Next combine the pureed mango, condensed milk and coconut milk. Whisk using a hand blender at medium speed for few minutes or till light and creamy in texture.

Now pour the ice-cream mixture into a freezer safe bowl, cover the bowl with the lid or cling foil and freeze until set. Once the ice cream is almost frozen approximately after 4 - 5 hours, bring it out of the freezer and blend in a food processor to break down the ice crystals. Pour again into the container and keep it back in the freezer.

Doing the freeze and re-beating process, helps the ice cream to have a creamy texture. The more we beat, the more creamy it gets. Once you have freeze and beat process 3 times over, then your Mango and Coconut Milk Ice Cream will be ready to be served.

Before serving garnish Mango and Coconut Milk Ice Cream with mint leaves and serve chilled as a dessert for parties. You can also optionally add freshly chopped mangoes and nut to add to the flavour, texture and crunch.

VEGAN CHOCOLATE PEANUT BUTTER SWIRL ICE CREAM (VEGAN, GLUTEN-FREE, DAIRY-FREE, EGG-FREE, NO REFINED SUGAR)

INGREDIENTS

FOR THE SWIRL

1/2 cup organic peanut butter

FOR THE ICE CREAM

1 cup organic raw cashews (soaked 30 - 60 minutes)

1 can organic full-fat coconut milk (15 ounce can)

1/2 cup organic raw cacao powder

1/4 - 1/2 cup organic raw coconut crystals (or your favorite granular sweetener)

DIRECTIONS

Optional: Soak the cashews in purified/filtered water for 30 - 60 minutes (this will make them softer and will make the mixture creamier).

Optional: Put the can of full-fat coconut milk in the refrigerator overnight so the fat in the coconut milk hardens (this will make the mixture even creamier)

Add all ingredients for the ice cream to a Vitamix or high speed blender and blend until the mixture is creamy and smooth.

Pour the mixture into an 8 1/2 x 5 bread loaf sized baking dish.

Drizzle the peanut butter over the top of the mixture then using the tip of a knife, swirl it around evenly in a circular motion. It will all sink to the bottom but it's ok because it will all be there when you scoop it out.

Cover the dish with plastic wrap and put it in the freezer for approximately 2 - 3 hours, or until it becomes hard.

Remove it from the freezer and let it sit on the counter at room temperature to slightly thaw before serving (it should be frozen solid when you take it out).

Enjoy!

NOTE

This recipe will make approximately 2 - 4 servings.

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Healthy Snickers Ice Cream Bars

INGREDIENTS

DAIRY-FREE ice cream

2 cans full-fat coconut milk

2 tsp pure vanilla

¼ cup coconut sugar

Toppings

coconut milk caramel sauce

¾ cup chocolate chips

1 Tbsp coconut oil

½ cup chopped peanuts

INSTRUCTIONS

DAIRY-FREE ice cream

Place ice cream tube in freezer overnight (if using an ice cream maker).

Place coconut milk, vanilla and coconut sugar in a saucepan and heat until all ingredients are mixed through. Pour in a glass container and refrigerate for 2-24 hours or until cold.

Add to ice cream maker and mix.

Place ice cream in molds (should make 8 ice cream bars) and freeze for at least four hours.

Remove ice cream bars from mold and dip or smear with caramel sauce (I did one side).

Freeze on a parchment paper lined pan.

Toppings

Make caramel sauce and let cool to room temperature.

Once bars are frozen, make chocolate shell using a double boiler.

Add chocolate chips and coconut oil mixing until fully melted.

Dip ice cream bars coated in caramel in chocolate shell and sprinkle with nuts immediately.

Return to parchment paper lined pan and freeze again.

Once frozen, enjoy!

No-Churn Nutella Ice Cream

Ingredients:

10.5 oz heavy cream

6 oz sweetened condensed milk

1 tsp vanilla extract

1 tbsp rum (optional)

3 tbsp cocoa powder

¼ cup Nutella

Directions:

Whip the heavy cream until soft peaks form, mix the rest of ingredients in with the cream. Pour into airtight containers and let it freeze for at least 6 hours before serving. That's it! Easy peasy lemon squeasy!