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10 Easy Homemade Ice-cream Recipes​ For Ice-Cream Lover

We all love ice creams during summers, right? But if you’re bored of the usual ice creams by now, here are a bunch of completely awesome ice creams to try this summer.

Here are some ice cream recipes, just for you. try this home made easy recipes in your kitchen and treat your family and friends.

1# Chocolate Ice Cream

INGREDIENTS

2 1/2 cups milk (full cream)

1 Tbsp custard powder

2 Tbsp cocoa powder

1 cup sugar

1/2 tsp vanilla essence

1 1/2 cups cream

Cherries or nuts for garnish

METHOD

  1. Heat the rest of the milk and when it comes to a boil, add the custard mixture, and bring to a boil again, stirring continuously.
  2. When it boils, lower the heat and simmer for a half a minute, shut off the heat and leave to cool.
  3. When it reaches room temperature, mix in the cream and vanilla essence and transfer on to a container with a tight lid.
  4. Freeze till almost set, take out and whip up in a blender and place back into the freezer in the same container.
  5. The lid should always be tightly shut, as this avoids crystals from forming. Blend once more when almost set and place back in the freezer.
  6. You can adjust the cooling to normal about two hours after the last blending. Serve garnished with the cherries or nuts.
  7. Alternatively, freeze in an ice cream machine according to instructions.

2# Mango Ice Cream

INGREDIENTS

1 cup milk

3 cups cream

1 cup mango – pureed

1 cup mango – chopped fine

1 Tbsp custard powder

1 Tbsp vanilla

360 gm (1 cup) sugar

METHOD

  1. Mix the custard in 1/4 cup of the milk and keep aside.Heat the rest of the milk and sugar together. Let the sugar dissolve and mixture come to a boil.When it boils, add the custard mixture and bring to a boil again, simmer for half a minute shut the heat and cool to room temperature.
  2. Add mango puree, pieces, cream and vanilla. Mix well and transfer on to a container with a tight lid.
  3. Freeze till almost set, take out and whip up with a hand beater and place back into the freezer.The lid should always be tightly shut, as this avoids crystals from forming. Whip once more when almost set and place back in the freezer.Alternatively, freeze in an ice cream machine according to instructions.

3# Vegan Chocolate Ice Cream

INGREDIENTS

100 gm almonds

1 1/2 cup water

1 banana

1 Tbsp cocoa powder

2 Tbsp raw sugar

4-5 drops vanilla essence

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METHOD

  1. Blanch the almonds and grind them with the skin with 1 and 1/2 cup of water. Strain the liquid. Put this liquid in a pan and reduce it for 2 minutes. Let it cool for 5 minutes.
  2. Blend almond milk reduction, banana, cocoa powder, sugar and vanilla essence in a food processor. Put this mixture in a bowl and keep it in the freezer. Let it be there for an hour.
  3. After an hour remove it and blend it again with a hand blender for 2 minutes. Return the bowl to the freezer and let it remain for an hour.
  4. Ice cream will be ready to eat.

4# Coconut Caramel Ice Cream

INGREDIENTS

2 cans coconut milk

2cup light brown sugar

1/2 teaspoon kosher salt

6egg yolks

2teaspoons vanilla extract

METHOD

  1. Combine 1 can of coconut milk, the brown sugar, and the salt in a medium saucepan. Set over medium-high heat and bring to a boil, stirring occasionally so that the sugar dissolves. Once boiling, reduce the heat slightly and continue to cook until the mixture has darkened and reduced, about 20-30 minutes. It should be very thick–resembling caramel. Add the second can of coconut milk to the warm coconut caramel and stir to combine. Meanwhile, beat the egg yolks in a large, heatproof bowl. Slowly whisk 1 cup of the hot caramel mixture into the bowl with the egg yolks.
  2. Turn the heat to low and pour the tempered yolks back into the pot. Cook, stirring constantly, just until the mixture thickens, 1-2 minutes. Remove from the heat and pour into a bowl. Stir in the vanilla extract. Cover tightly and refrigerate until completely cool.
  3. Pour the mixture into an ice cream maker and process according to manufacturer’s instructions. Freeze for at least 4 hours before serving.

5# Simple Strawberry Ice Cream

INGREDIENTS

1pound strawberries

2cups heavy cream

1cup whole milk

2/3cup sugar

METHOD

  1. Wash and trim the strawberries, then cut into 1/4-inch slices. Place half of the sliced strawberries in a food processor or blender and puree. Set aside both sliced and pureed strawberries.
  2. Combine cream, milk, and sugar in a medium saucepan over medium heat and cook, stirring, until the sugar is completely dissolved. Remove from heat and pour mixture into a large bowl. Add the strawberry puree and mix well. Cover with plastic wrap and chill in the refrigerator until completely cool.
  3. While the cream mixture is chilling, dice the remaining sliced strawberries into smaller pieces to mix into the ice cream. Pour the cooled cream mixture into an ice cream maker and process according to the manufacturer’s instructions. Towards the end of the process, stir in the diced strawberries. Transfer the ice cream to an airtight container and freeze for at least 2 more hours before serving.
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6# Vanilla Ice Cream

INGREDIENTS

2 1/2 cups milk-full cream

1 Tbsp custard powder

3/4 cup sugar

2 tsp vanilla essence

1 3/4 cups cream

Cherries for garnish

METHOD

  1. Mix the custard and sugar in half a cup of the milk.Heat the rest of the milk and when it comes to a boil, add the custard mixture, and bring to a boil again, stirring continuously.
  2. When it boils, lower the heat and simmer for a half a minute, shut off the heat and leave to cool.
  3. When it reaches room temperature, mix in the cream and vanilla essence and transfer on to a container with a tight lid.
  4. Freeze till almost set take out and whip up in a blender and place back into the freezer in the same container.
  5. The lid should always be tightly shut, as this avoids crystals from forming.
  6. Blend once more when almost set and place back in the freezer.
  7. You can adjust the cooling to normal about two hours after the last blending.
  8. Serve garnished with the cherries .
  9. Alternatively, freeze in an ice cream machine according to instructions.

7# Almond Milk Ice Cream:

INGREDIENTS

1 1/2 cups almond milk

2 ripe bananas

2 heaping tablespoons chocolate cocoa

2 Tbsp sugar

METHOD

  1. In a microwaveable bowl or cup whisk 1/2 cup almond milk with the chocolate cocoa and sugar until fully incorporated. Microwave for 40 seconds and then stir.
  2. Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.
  3. Place mixture in the ice cream maker and process for 20 minutes or until thick.
  4. Serve right away or store in the freezer for later use or to firm up a bit more if desired.

8# Pista Ice Cream

INGREDIENTS

Full cream milk – 5 cups

Fresh cream(chilled) – 1 1/2cup

Powdered sugar – 3 tbsp

Corn flour(mixed with 1/4 cup milk) – 1 tbsp

Green food color – Few drops

Pistachios(chopped) – 2 tbsp

METHOD

  1. For preparing pista ice cream, first prepare basic ice cream with the ingredients: cream, milk, powdered sugar and corn flour. Whisk well. Set in freezer for few minutes.
  2. Add 2 tsp of pista essence instead of vanilla essence. Add few drops of green food color.
  3. Add few chopped pistachios to it & beat well.
  4. Set once again till firm & serve.
  5. Pista ice cream is ready.
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9# Peanut butter pretzel ice cream

INGREDIENTS

2 sliced and frozen bananas

2 tablespoons all-natural peanut butter

2 tablespoons pure maple syrup

¼ teaspoon pure vanilla extract

1-2 tablespoons soy or almond milk

¼ cup gluten-free pretzels, roughly chopped

METHOD

  1. Place frozen bananas, peanut butter, maple syrup and vanilla in a high-speed blender and blend until creamy. If mix gets stuck, add 1 tablespoon of soy or almond milk at a time if needed.
  2. Fold in crushed pretzels and place in freezer for 10 minutes to set.
  3. Serve in a cup or a cone and enjoy!

10#Rose Flavored Ice Cream with Rose Petals

INGREDIENTS

200 ml heavy whipping cream/double cream +  200 ml half and half (or 400 ml heavy/double cream if you want it thick and very creamy)

1/4 cup Rooh Afza, bottled Rose flavored syrup

3/4 cup sugar, or adjust to taste

1/4 teaspoon lemon juice

1/2 cup fresh organic rose petals

2 teaspoon rose water

nuts,  pistachios or almonds or both (coarsely ground) + more for garnish .

Method:

  1. Combine rose petals (make sure the flowers are not sprayed on, they are organic and well washed)  and sugar; Give it good shake, cover with plastic wrap and allow it to sit in the refrigerator for about thirty minutes.
  2. Simmer cream/and half and half, rose petals, sugar and the coarsely crushed nuts for about 12 minutes. Chill this mix.
  3. When ready to make the ice cream, combine with the Rooh Afza,  rose water and with the chilled cream in the ice cream maker and follow instructions of the ice cream maker. You might want to adjust the sweet/sugar at this time. Chilling the ice cream will make it taste a little less sweeter than in unfrozen form. So do adjust accordingly. Add the lemon juice and churn for 5 more minutes. Freeze for at least 6-8 hours.
  4. If you do not have an ice cream maker, simmer the cream with rose petals and sugar as mentioned above. Chill the mix and then fold in the other ingredients and stir gently until the syrup evenly mixes with the cream. Stir in the lemon juice and freeze. When partially frozen, take it out and whisk it again to break up the ice crystals. Freeze until ready to eat.
  5. Garnish with nuts and more rose petals before serving.

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