15 homemade ice cream recipes that are much better than store-bought ice cream

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Coconut, chocolate, banana, mint, with avocado, mango, condensed milk and other refreshing desserts made from simple products without questionable additives.

1. Simple ice cream made from cream and condensed milk

Ingredients

• 200 g whipping cream;
• 100 g of condensed milk.

Preparation

Beat the cold cream with a mixer until creamy. Then mix them with condensed milk.

Put the mass in a wide dish, cover with a foil or a lid and put in the freezer for 3-5 hours.

2. Vanilla ice cream sundae

Ingredients

• 160 ml of milk;
• 3 egg yolks;
• 150 g sugar;
• 500 g whipping cream;
• some vanilla extract.

Preparation

Heat milk over moderate heat, but do not boil. Whisk the egg yolks and sugar separately. While whisking, pour in the hot milk in a thin stream. The sugar should be completely dissolved.

Pour the mixture into a saucepan and, stirring constantly with a spatula, bring until lightly thickened over medium heat. Do not boil the mixture or overheat it. Run your finger over the shoulder blade: if a clear groove remains, remove the pan from heat.

Place the pot in a container of ice water and, stirring constantly, cool to room temperature. Whip cold cream with a mixer until creamy.

Pour the milk and egg mixture into the cream through a sieve. Add vanilla extract and stir until smooth. Put the mixture in a wide dish, cover with a lid or plastic wrap and put in the freezer for 3-4 hours. Stir the mixture about every hour until smooth.

3. Banana ice cream

Ingredients

• 3 bananas;
• 60 ml of milk;
• a pinch of vanillin.

Preparation

Cut the bananas into slices and place in the freezer for a few hours. Whisk frozen bananas, milk and vanillin with a blender until smooth.

Put the mixture in a wide dish, cover with a foil or a lid and put in the freezer for 1–2 hours.

4. Chocolate ice cream from Jamie Oliver

Ingredients

• 100 g of dark chocolate;
• 300 ml of milk;
• 85 g sugar;
• 3 egg yolks;
• 300 g whipping cream.

Preparation

Break the chocolate into pieces, place in a saucepan and cover with milk. Put on moderate heat and stir until the tile is dissolved. Cool the milk.

Whisk the sugar and yolks together. While stirring, pour in the milk and put on low heat. Bring to a light thickening, stirring constantly. Do not boil the mixture.

Place the pot in a container of ice water and cool while stirring. Whip the cold cream with a mixer until creamy and mix with the milk mixture.

Put the mixture in a wide dish, cover with a lid or plastic wrap and place in the freezer for 3-4 hours.

5. Coconut ice cream with white chocolate

Ingredients

• 35 g white chocolate;
• 70 g of condensed milk;
• 50 g cream of any fat content;
• 200 g whipping cream;
• 100 g coconut flakes.

Preparation

Melt the chocolate in the microwave or steam bath and mix with the condensed milk. Pour in 50 g cream of any fat content and mix again. Put it in the refrigerator.

Whip cold cream with a mixer until creamy. Without stopping, pour in the chilled chocolate mass in a thin stream. Whisk again for a minute.

Put the mixture in a wide dish, cover with a lid or plastic wrap and put in the freezer for 1 hour. Then mix with the coconut flakes and freeze for another 3 hours.

6. Ice cream with condensed milk and strawberries

Ingredients

• 480 ml whipping cream;
• 380 g of condensed milk;
• 150-200 g of strawberries.

Preparation

Whip cold cream with a mixer until creamy. Add condensed milk and punch again until smooth.

Cut the strawberries into small pieces, place in the creamy mass and stir. Place ice cream in a wide dish, cover with plastic wrap or a lid and place in the freezer for 3-4 hours.

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7. Mint ice cream with chocolate

Ingredients

• 250 ml of milk;
• 130 g sugar;
• 1-2 bunches of fresh mint;
• 5 egg yolks;
• 500 g whipping cream;
• 100-150 g of dark chocolate.

Preparation

Pour the milk into a saucepan, add half the sugar and mint leaves. You don't need to take mint stalks. While stirring, heat the milk over low heat, not boiling.

Remove the saucepan from the stove and let it sit for at least 1 hour for the milk to absorb the mint flavor. Then strain the milk through a sieve and squeeze the mint well. It won't come in handy anymore. Heat the milk again without boiling.

Whisk the yolks with the remaining sugar. Without stopping, add hot milk in a thin stream. Put the mass on low heat and stir with a spatula until lightly thickened, without bringing to a boil. Run your finger over the shoulder blade: if a clear groove remains, remove the pan from heat.

Place the pot in a container of ice water and cool completely while stirring. Whip cold cream with a mixer until creamy and mix with the milk mass.

Add grated or finely chopped chocolate into the mixture and stir. You can sprinkle ready-made ice cream with chocolate.

Put the mass in a wide dish, cover with a lid or plastic wrap and put in the freezer for 4-5 hours. Stir the ice cream about every hour until smooth.

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8. Yoghurt ice cream with mango

Ingredients

• 2 ripe mangoes;
• 120 g Greek yogurt
• 80–90 g of honey;
• 1-3 teaspoons of lemon or lime juice - optional.

Preparation

Peel the mango, cut into cubes and place in the freezer for a few hours.

Then whisk the yogurt, mango, honey and juice with a blender until smooth. If the mango has a bright sourness, then you do not need to add juice.

Put the mixture in a wide dish, cover with a lid or plastic wrap and put in the freezer for 1–2 hours.

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9. Ice cream with avocado in coconut milk

Ingredients

• 400 g coconut milk;
• 1½ ripe avocado
• 1 teaspoon lemon juice
• 100g rice syrup, agave syrup, honey or any other sweetener of your choice.

Preparation

Place the container of coconut milk in the freezer overnight. Then add the thickened cream to a bowl. At the bottom there will be liquid that is not useful for this recipe.

Whip the coconut cream with a mixer until creamy. Puree the avocado pulp with lemon juice with a blender. Combine cream, avocado, and sweetener.

Put the mass in a wide dish, cover with a foil or a lid and put in the freezer for 4 hours.

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10. Ice cream with boiled condensed milk

Ingredients

• 400 g of boiled condensed milk;
• 350 ml of milk;
• 200 g whipping cream.

Preparation

Combine condensed milk and milk in a saucepan. Put on a moderate heat and stir until the condensed milk is completely dissolved. Cool the mixture completely.

Whip cold cream with a mixer until creamy. Then mix them into the milk mixture.

Put the mixture in a wide dish, cover with a lid or plastic wrap and put in the freezer for 4-5 hours.

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11. Mandarin ice cream with sour cream and condensed milk

Ingredients

• 8-9 tangerines;
• 380 g of condensed milk;
• 400 g sour cream.

Preparation

Peel the tangerines, punch with a blender and grind through a sieve. For the recipe, you will need at least 250 g of the resulting mass. Beat the fruit puree, condensed milk and sour cream with a blender until smooth.

Transfer the mixture to a wide dish, cover with a lid or plastic wrap and place in the freezer for 5-6 hours. Stir the ice cream about every hour.

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12. Lemon ice cream

Ingredients

• 2 lemons;
• 200 g sugar;
• a pinch of salt;
• 240 g whipping cream;
• 240 ml of milk.

Preparation

Grate the lemon zest with a fine grater and squeeze out the juice. For the recipe, you will need 1 tablespoon of zest and 60 ml of juice.

Whisk the sugar, zest, lemon juice and salt. Separately combine the cream and milk and, stirring occasionally, pour into the lemon mixture. Continue whisking until the sugar dissolves.

Pour the mixture into a wide container, cover with a lid or plastic wrap and put in the freezer for 3-4 hours. Stir the ice cream halfway through this time.

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13. Coffee ice cream with condensed milk

Ingredients

• 2-3 tablespoons of instant coffee;
• 2 tablespoons of water;
• 200 g of condensed milk;
• 600 g whipping cream.

Preparation

Dissolve coffee in water, pour into condensed milk and mix thoroughly. With a mixer, beat the cream together with the condensed milk until a creamy consistency.

Transfer the mixture to a wide dish, cover with a lid or plastic wrap and place in the freezer for 2-3 hours.

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14. Curd-yoghurt ice cream with condensed milk and raspberries

Ingredients

• 250 g of cottage cheese;
• 250 g of natural yogurt;
• 250 g of condensed milk;
• 50 g sugar;
• vanilla sugar - to taste;
• 300 g raspberries.

Preparation

Punch cottage cheese, yogurt, condensed milk and two types of sugar with a blender. Add raspberries and beat again until smooth.

Transfer the mixture to a wide dish, cover with a lid or plastic wrap and place in the freezer for 3-4 hours. During this time, you need to mix the ice cream a couple of times.

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15. Chocolate ice cream with condensed milk

Ingredients

• 80 g dark chocolate;
• 300 g whipping cream;
• 100 g of condensed milk.

Preparation

Melt the chocolate in the microwave or steam bath and cool to room temperature.

Whip the cold cream with a mixer. When they begin to thicken, pour in the condensed milk in a thin stream, continuing to beat. Add chocolate and punch again until creamy.

Put the mixture in a wide dish, cover with a lid or plastic wrap and put in the freezer for 1–2 hours.

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