Have some fun at home this Summer when you whip up these delicious homemade ice cream recipes. Make these with your kids on those days when you have nothing planned. Better yet, invite their friends over and make it a slumber party! There are many organic ice cream brands out nowadays, but what could be fresher than making an ice cream recipe at home? Test these out and share with us the one you liked best...
In the Summertime, what could be better than a S'mores homemade ice cream recipe?! Just about everyone loves roasting marshmallows by the fire, so how amazing would it be to put that roasted, gooey taste into your ice cream? This recipe calls for an ice cream maker, but there are many ways to make it cold and frozen without one. Check out thekitchn.com to discover a few ways to make ice cream recipes without the professional tools!
6 egg yolks
3/4 cup sugar
1/4 cup packed dark brown sugar
1 teaspoon vanilla
3 cups whole milk
1 cup whipping cream
1/2 cup unsweetened baking cocoa
2/3 cup marshmallow creme
1/4 cup coarsely crushed graham crackers
1/4 cup chocolate chips
In large bowl, beat egg yolks and sugars with electric mixer on medium speed 3 to 4 minutes or until creamy and pale yellow. Beat in vanilla. Set aside.
In 2-quart saucepan, heat milk, cream and cocoa over medium-high heat until bubbles start to form around edge of saucepan. Do not boil. Remove from heat.
Add 1/4 cup of milk mixture to egg mixture; beat with whisk. Repeat this step 2 more times. Transfer egg mixture to saucepan; cook over medium-low heat until mixture thickens and coats back of spoon. Cool completely, about 30 minutes.
Refrigerate mixture in saucepan until very cold, about 2 hours.
Transfer mixture to ice cream maker. Mix about 15 minutes or until mixture begins to thicken. Add marshmallow creme by tablespoonfuls. Sprinkle in graham crackers and chocolate chips. Continue mixing according to manufacturer’s directions.
Source: Betty Crocker
If you have strawberries, bananas, a freezer, and a food processor, well, guess what? You can make your very own homemade ice cream! Believe it or not, I don’t have a food processor, but I’m pretty sure I will be buying one very soon. It’s really amazing how many easy recipes you can find. If you aren’t an experienced home cook, you will love this recipe and so will your kids!
**1 medium banana
1/2 cup chopped strawberries
**Peel and slice banana. Place on a freezer safe plate in a single layer, along with chopped strawberries, and freeze for an hour or two.
Once frozen solid, add bananas and strawberries to the bowl of a food processor and blend together until smooth and creamy. Eat immediately or return to the freezer for an additional hour if you prefer a harder consistency.
I love honey; I put it in my tea, on my oatmeal, and now that I’ve seen this recipe, I’ll be making ice cream with it! There is a separate recipe that tells you how to make the honeycomb candy that goes into this ice cream recipe, so head on over to sallypasleyvargas.com to discover how to make that. But stay tuned to find out how to make the honeycomb ice cream for a Summer treat everyone will love.
2 cups heavy cream
2 cups whole milk
1/4 cup honey
5 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups coarsely crushed honeycomb candy
**Combine the cream, milk and honey in a heavy saucepan (2 quarts or larger), and heat over medium heat until scalding (tiny bubbles form around the edges of the pot.)
Whisk the egg yolks together in a bowl. Set the bowl on top of a damp paper towel or dishcloth to keep it from sliding around. Whisking constantly, gradually dribble about half the hot cream mixture into the yolks. Still whisking constantly, add the egg mixture back into the saucepan with the remaining cream.
Use a heatproof spatula to stir the custard constantly over medium-low heat until it thickens slightly and coats the back of a spoon, about 170 degrees measured on a thermometer. Set a fine mesh strainer over a bowl and strain the mixture to catch any little bits of egg that may have cooked and solidified. Stir in the vanilla, almond extract and 1/2 cup of the crushed honeycomb candy. Reserve the remaining 1 cup of crushed candy in an airtight container in the freezer to mix into the ice cream later. Refrigerate the custard until very cold, 4 to 6 hours or overnight. The candy will dissolve into the cream.
Churn the ice cream base in an ice cream maker according to the manufacturer’s directions.
Remove the churning paddle and carefully stir in the remaining 1cup crushed honeycomb candy. Pack into a container and freeze for several hours, or until the ice cream is firm enough to scoop.
Makes 1 quart.
I am so obsessed with salted caramel this year, all thanks to my friend Jacin who sent me a lovely gift from The Caramel Jar on etsy.com. If you haven’t tasted salted caramel, especially the homemade kind, you are missing out! So when I discovered there was a salted caramel ice cream flavor, I knew I was in trouble! I tried the Haagen Dazs gelato and it was heaven on a spoon! I guess you know what recipe from this post I’ll be making most of this Summer!
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt (I used a coarse sea salt and upped the amount to 1 teaspoon. Start with 1/2 teaspoon and adjust to your taste)
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs
**Heat 1 cup of sugar in a dry 10-inch heavy skillet over medium heat, stirring to heat sugar evenly, until it begins to melt (do not use a dark, non-stick skillet or you will not be able to see the sugar change color). Stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
Add 1 1/4 cups cream. (WARNING: The cream will hiss and splatter and then seize up into a giant, sticky blob! Fear not! Just insert appropriate swear word and move on. It will be worth it, singed arm hair and all, in the end.) Cook, stirring, until the blob of caramel has dissolved back into the cream. Transfer to a bowl and stir in salt and vanilla. Cool to room temperature.
Meanwhile, bring milk, remaining cup of cream, and remaining 1/4 of sugar to boil in a small, heavy saucepan, stirring occasionally.
Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
Chill custard until very cold, 3-6 hours.
Pour custard in an ice-cream maker and spin until thick and creamy, then transfer to an airtight container. Press a piece of parchment paper against the surface and seal. Freeze until firm.
Makes 1 quart.
Are those words real or am I dreaming? Yes, that’s right...Nutella ice cream is a real thing, just when you thought life couldn’t get any better! There are so many amazing recipes I’ve seen recently that use Nutella, but this is the first time I’m seeing one for ice cream. It really is an amazing treat that you can eat any time of the day, especially when you need something comforting. You can also feel good about it, since it’s good for you!
2 cups whole milk
1 cup heavy whipping cream
1/2 cup sugar
4 egg yolks
1/4 cup sugar
1/2 cup Nutella
1/2 tsp vanilla extract
**Combine whole milk, heavy whipping cream, and 1/2 cup sugar in a large saucepan over medium heat, stirring until sugar has dissolved (5 minutes).
In a mixing bowl, whip egg yolks and 1/4 cup sugar with the whisk attachment until thick and pale yellow (4 minutes).
Pour half of the heavy cream mixture and slowly pour it into the egg yolks, whisking continuously. Add the mixture back into the saucepan. Heat over medium low for 10 minutes, until mixture thickens.
Remove from heat and pour through a fine mesh sieve into a large bowl. Stir in the Nutella and vanilla extract. Cover the mixture with plastic wrap and chill overnight in the fridge. Freeze according to the ice cream maker manufacturer's instructions and place in an airtight container to further freeze until ready to serve.
I had to include a recipe that was non-dairy for our readers who are either Vegan or lactose intolerant. Besides, who doesn’t want to make a pumpkin spice ice cream recipe? I’m ready to make this right now! I’m pretty sure I still have a can of pumpkin puree in my cabinet from last Thanksgiving!
One 13.5 ounces can coconut milk (do not use skim or low-fat)
1 1/2 cups unsweetened canned pumpkin puree
1 cup sugar
1/2 cup packed dark brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon ginger powder
1/4 teaspoon cloves
1/4 teaspoon salt
**Whisk all the ingredients in a large bowl until well mixed and smooth. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's directions. Transfer the ice cream to a freezer-safe container and freeze until firm.
In this house, mint ice cream is favored over many other flavors. So, I couldn’t write an ice cream post without mentioning it. However, this isn’t your average mint ice cream! This recipe calls for fresh mint, and what could be better than that?!
2 cups whole milk
2 cups heavy cream
1 cup sugar, divided
1 1/2 tsp. pure vanilla extract
2 cups packed fresh mint leaves
5 large egg yolks
**In a medium sauce pan, over medium-low heat whisk the cream, milk, sugar, salt, and vanilla. Bring the mixture to a boil and then remove from the heat. Add the mint leaves and allow the mint and milk mixture to steep for 20 to 30 minutes.
Strain the mixture to remove all of the leaves and return the milk mixture to the pan. Add the egg yolks and whisk constantly over low heat until the mixture thickens slightly and coats the back of a spoon. Don’t let this boil or you’ll overcook the eggs. Pour the thickened mixture into another container, cover, and refrigerate until cool (a few hours or overnight).
Process the mixture in your ice cream maker according to manufacturer instructions. The ice cream will be soft and creamy right out of the maker, which is yummy, but if you like a firmer consistency than transfer the churned ice cream to an airtight container and freeze for about 2 hours. Remove from the freezer and allow 15 minutes before serving.