The one thing that’s so very soothing about the otherwise grimy heat of the summers is definitely the heavenly scoops of icy delight! But what’s more pleasing is sitting in the comfort of your shaded porch with a bowl of home made deliciousness, as you laze away a scorching Sunday afternoon!
BASIC FLAVOR ICE CREAM
- 2 cups heavy cream
- 1 can condensed milk
- Whip the heavy cream to stiff peaks.
- Add your flavors, toppings, and mix-ins to the sweetened condensed milk.
- Then fold in the whipped cream.
- That’s it! Freeze and enjoy!!
Source: Kevin & Amanda
APPLE PIE ICE CREAM
- 1/4 cup brown sugar packed
- 1 tablespoon unsalted butter
- 1 teaspoon apple pie spice or cinnamon
- 2 medium sized Granny Smith apples peeled and cut into 1/4 inch pieces
Ice Cream Base:
- One 14 ounce can sweetened condensed milk
- 1/2 teaspoon apple pie spice or cinnamon
- 1/2 teaspoon pure vanilla extract
- 2 cups cold heavy cream
- 3/4 cup crushed crunchy oatmeal cookies see note for other options
Place brown sugar and butter in a medium saucepan. Stir until the butter is melted and the brown sugar and butter are combined. Add apples and pie spice, stir to coat the apples. Simmer, partially covered, for 10-15 minutes, until the apples are tender, stirring occasionally.
Transfer to a bowl and refrigerate until chilled. Once chilled, prepare ice cream base.
In a large bowl, combine sweetened condensed milk, pie spice, and vanilla extract.
Puree half the apple compote (it won’t be completely smooth; that’s OK), and stir the pureed compote into the condensed milk mixture. Set aside.
Using a hand mixer or stand mixer, whip the heavy cream until stiff, billowy peaks form. Gently fold half the whipped cream into the condensed milk, then fold in the other half. Stir in most of the cookie crumbs, reserving a tablespoon or two for the top.
Pour half the ice cream base into a 2 quart container (I used a loaf pan). Top with half the remaining apple compote. Pour in the last half of the ice cream base and top with remaining apple compote and reserved cookie crumbs.
Cover and freeze until firm, at least 6 hours.
Source: Celebrating Sweets
COOKIES AND CREAM NUTELLA ICE CREAM
- 2 cups heavy whipping cream
- 2/3 cup chocolate milk
- 3/4 cup Nutella or any chocolate hazelnut spread will work
- 3/4 cup white granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 to 1 1/2 cups Oreo cookies
In a blender, puree Nutella, sugar, cream, salt, and vanilla until creamy and smooth. Set the blender in the fridge and chill the mixture in the refrigerator until chilled. Once chilled set in the freezer, set in the freezer for 45 minutes. Remove from freezer and blend for 15-20 seconds. Pour in a serving dish and place back in freezer for 45 minutes.
Remove from the freezer and whisk, add Oreo cookies and gently mix in, then place back in freezer for another 45 minutes. Repeat process one to two more times, I did just one. Then leave in freezer until frozen.
When you remove from the freezer, immediately serve. This ice cream will melt faster than your typical store bought ice cream.
Source: A dash of Sanity
CHAI TEA ICE CREAM
- 3 cups whole milk, or more to taste
- 3 cups heavy whipping cream
- 3 cups white sugar
- 4 cinnamon sticks
- 4 tbsp Indian style plain black tea
- 3 tbsp garam masala
- 10 black peppercorns
- 6 cardamom pods
- 2 whole star anise pods
- 1 tsp ground nutmeg
- 1 tbsp vanilla extract
- 1 cup chopped semi sweet chocolate (optional)
- Mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. Strain mixture through a colander into a large bowl. Add up to 1 cup more milk to cut spice level and sweetness to your liking.
- Pour milk mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.
VEGAN NO CHURN CHOCOLATE ICE CREAM
- 2 14-ounce cans coconut cream OR full- fat coconut milk, chilled overnight in the fridge (I like Trader Joe’s coconut cream, or Thai Kitchen coconut milk)
- 2/3 cup unsweetened cocoa or cacao powder powder
- 14-16 ounces pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
- 1 tsp pure vanilla extract
- 1/2 cup unsweetened almond milk
- Place a large mixing bowl in the freezer to chill for 10 minutes.
- In the meantime, add moist, pitted dates to a food processor and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.
- Without tipping the cans, scoop out the coconut cream from the cans of coconut cream OR coconut milk, reserving the clear liquid for other uses. Place in chilled mixing bowl.
- NOTE: If you’re using coconut milk, you’ll likely use less sweetener because there’s less volume.
- Using a mixer, whip until creamy and smooth. Then add cocoa powder, vanilla, almond milk, and half of the date paste. Whip until fully incorporated.
- Taste and adjust flavors as needed. I ended up adding most of the date paste and a little more cocoa powder.
- Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
- You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.
- Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.
Source: Minimalist Baker