ice cream recipes

Have you ever made ice cream with your kids? Well, this 2 ingredient ice cream is the ideal recipe to start with. Get them to fold in their favourite flavours for a special treat.

2 ingredient ice cream recipe

pouring cream

tin sweetened condensed milk

Ready in 10 minutes, this Italian affogato recipe is so simple, just douse vanilla ice-cream in espresso coffee. For a kick of cinnamon, try our chai kulfi affogato instead.

Classic Italian affogato

made-up coffee

vanilla ice cream

chocolate (optional)

Make the espresso coffee, which will be enough for 4 little after-dinner coffee cups.

Put the ice cream into 4 dessert glasses or cups. Drown (the literal meaning of affogato) each with coffee and serve while warm and melting. For an added treat, you could melt a few pieces of plain chocolate in the hot coffee before pouring over the ice cream.

You have got to try this creamy cake batter ice cream.&nbsp;

Cold Stone Creamery Cake Batter Ice Cream

Yield: 1 quart

heavy cream

milk

sugar

salt

Duncan Hines Butter Recipe Cake Mix

Spread the cake mix on a baking sheet or Silpat, and bake for about 5 minutes at 350° F. Let cool completely.

In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar. Heat over medium heat until the sugar is dissolved.&nbsp;

When the sugar is dissolved turn off the burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well.&nbsp;

Add 2 cups of heavy cream and 1 cup of milk into the pot and mix well. Refrigerate mixture for at least 4 hours or overnight.&nbsp;

Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy. I like to freeze the ice cream for a few hours before serving the ice cream.

https://www.youtube.com/watch?v=Kz-Fo_mEYT4

Please note, it is not Cold Stone Slab, but Cold Stone Creamery.  Cold Stone Creamery Cake Batter Ice Cream is ice cream you can make at home.  Cake mix is used in this recipe.    You can find the exact ingredients and recipe at http://www.copykat.com/2011/09/25/cold-stone-slab-cake-batter-ice-cream/

You can't beat a classic Knickerbocker glory especially when it's made chocolate brownies and strawberries. This dessert is ideal to beat the Summer heat.

Knickerbocker glory

300 milliliters pure (thin) cream

dark chocolate, finely chopped

punnet strawberries, hulled

(50 grams) pure icing sugar, sifted

chocolate brownies, crumbled

peanut brittle, chopped

(15 grams) shaved coconut, toasted

Mint sprigs, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981837901001&=domain=del

5348771529001-5981837901001

Forget roast vegies - there's a new way to enjoy pumpkin with this tempting ice cream treat.

Pumpkin ice cream with homemade 'violet crumble'

butternut pumpkin (about 500 grams), peeled, cut into 1cm pieces

thickened cream

ginger

cinnamon

nutmeg

(110 grams) caster sugar

(60 milliliters) maple syrup

caster sugar

liquid glucose (see note)

honey

bicarbonate of soda

dark chocolate

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981854705001&=domain=del

5348771529001-5981854705001

All you need to make this mason jar ice cream from Delish.com is a little elbow grease.

Mason Jar Ice Cream

pure vanilla extract

This is amazing and so easy - and a short upper body work out!

Mint cookies and cream - heated 1/2 c cream and steeped a handful of mint leaves from the garden - the let it cool.  Added the other 1/2 c cream and 1/4 cup crushed chocolate cookies.  My son is doing honey lavender (similar idea - steeped lavender flowers in the hot cream and melted honey into it - no extra sugar needed).  Added a little food coloring to both (green for me, purple for him).  Looks like we'll be making our own small batch fancy ice creams from now on!  Thank you!  I think candied ginger is next, then orange cardamom, then....

So easy, fast and delicious! I will be making this again! Be sure to use at the least a 16oz glass jar...it really does make almost double. Thank you!

Fun to try. I made it and perhaps eating half of it yourself is ill-advised. :) Definitely resembles something closer on the spectrum to frozen whipped cream, but I'm totally going to finish it tomorrow. But going back to store bought.

This recipe is basically frozen whipped cream. When frozen it crumbles and is very dense and oily. Horrible and would not recommend.

Added mini oreo cookies!! The kids loved this!!

I read that this crumbles, it’s oily and dense..... I don’t know what they did... but it wasn’t the same as what I made. It is better if you only freeze it for 3 hours before eating. But even freezing it over night.... it still didn’t do that. It’s very good, it’s on the softerside and taste great!

I tried it with whipping cream because I couldn't find heavy cream, but thought it should be ok since the fat content was only a bit less at 33% instead of 35-40%. I shook it for 4-5mins until it thickened as directed, but it didn't really double in size. It didn't turn out smooth and creamy like in the video, but crumbly. I saw comments from other people who were successful with this, so what did I do wrong?

Tasted really good ngl! My only complaint is that there is no nutritional info. That would of been very nice to have.

Tastes good but a lot like frozen heavy whipping cream.

Yeah... no! Totally bogus.  Frozen whipped cream in a glass jar.  Pass on this.  But if you really want to try, put your whipped cream in individual little containers to harden further in the freezer.  It was very difficult getting it out of the glass jar.

i mean my arms got tired, but it’s really delicious!!! I’m going to see if I can get my hands on vanilla beans instead of extract next time!

This would have been great if it didn't have a greasy aftertaste. What did I do wrong?

https://streaming.hearstdigitalstudios.com/befa37ec-f017-4bd8-ac2a-b861bc16c5b0/video_rover_16x9_1080p_hd_1558710534_11207.mp4

Delish Mason Jar Ice Cream

This Easy No-Churn Peach Pie Ice Cream has the most creamy smooth base filled with sweet spiced peach slices and perfectly crunchy pie crust bites.

No Churn Peach Pie Ice Cream

9 inch frozen pie crust

peaches (peeled)

brown sugar

tbsp whiskey

tsp vanilla extract

tsp cinnamon

tsp salt

oz cream cheese (room temperature)

oz sweetened condensed milk

tbsp pure vanilla extract

heavy whipping cream (whipped

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the pan.

Bake for 13-15 minutes, or until golden-brown, crisp, and fragrant. Remove from the oven. Set aside to completely cool.

Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.

For the Crust Crumbles

Preheat the oven to 375 degrees.

In a large bowl, combine the peach slices, brown sugar, whiskey, vanilla, cinnamon, and salt, then mix together. Transfer peaches into a baking dish.

Bake for 20-30 minutes, or until tender and juicy. Remove from the oven, transfer into a heatproof bowl, and allow to come to room temperature.

For the Peach Pie Filling

Add cream cheese to the bowl of the stand mixer or medium sized bowl if using a hand mixer.

Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.

Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.

Once whipped cream is folded in, carefully fold ¾ of the peaches into batter only folding 3-4 times just until the peaches have distinctly swirled through batter.

Repeat the previous step with ¾ of the crust crumbles.

Transfer the ice cream batter into a large airtight, freezer-safe container. Top with the remaining peaches and crust crumbles. Don’t forget to drizzle on the remaining peach juice!

Freeze for 6-8 hours. When ready to serve, remove from the freezer and allow it to defrost for 10-15 minutes. Scoop, spoon, and serve!

For the Ice Cream

This creamy and rich ice cream is made with sweet summer corn, vanilla and rich sour cream creating the perfect smooth texture.

Corn Ice Cream

sweet corn (drained

half and half

sour cream

In a medium-sized saucepan, combine the corn, half-and-half, sour cream, sugar, vanilla, and salt. Bring the mixture to a simmer over medium heat.

Lightly whisk the egg yolks in a small bowl. Add ⅓ cup of the warm liquid mixture into the eggs, whisking quickly and continuously. Once fully combined, pour the mixture back into the saucepan.

Return the saucepan to medium heat and cook, stirring constantly until the mixture thickens and forms a custard, about 5-8 minutes.

Transfer the custard to a blender and pulse until smooth. Pass the custard through a fine mesh sieve fitted over a medium-sized bowl. Discard the solids.

Allow the custard to come to room temperature, stirring often. Lightly press a piece of plastic wrap over the skin, then chill until cold (about 3-4 hours).

Freeze the cold custard according to your ice cream maker&#39;s instructions. Transfer to an airtight quart container.  Freeze until solid, about 2 hours.

Sensational homemade strawberry ice cream enhanced with the richness of heavy cream and speckled with spring berries throughout.

Homemade Strawberry Ice Cream Recipe

eggs

heavy whipping cream

strawberries (pureed with 2 tablespoons of granulated sugar)

vanilla extract

Red food coloring (if desired)

Beat eggs and egg yolks in a medium sized bowl. Next add sugar to the bowl and whisk together.

Add heavy cream and half and half to a large pot and heat to boiling level. Remove from heat.

Slowly add three tablespoons of the hot milk mixture to the egg mixture to temper it and whisk together to combine. Then slowly add in the rest of the milk mixture and continue whisk the entire time to make sure it doesn't scramble.

Stir in strawberry puree, vanilla extract, and food coloring, if using.

Place the mixture in the refrigerator for 2-3 hours to chill completely.

Add your mixture to an ice cream maker according to the manufacturer's instructions and freeze.

Store in freezer while not serving.

https://www.youtube.com/watch?v=GaUOQFKtk8A

Homemade Strawberry Ice Cream – This southern style custard based homemade ice cream recipe is enhanced with the richness of heavy cream and made irresistible with fresh strawberries in season during the Spring and Summer. 

Check out the full recipe at Grandbaby-cakes.com

https://grandbaby-cakes.com/homemade-strawberry-ice-cream/

Homemade Strawberry Ice Cream

Creamy, decadent and a little bit boozy – these adults only ice cream coupes were designed for Friday nights in, in front of the telly.

Bourbon and maple ice cream coupes

medium free-range eggs, separated

maple syrup

double cream

½ orange

Bourbon

cherries

Put the egg yolks and maple syrup into a large mixing bowl and whisk using an electric hand mixer for about 5 minutes until moussey and aerated – when you lift the whisk the mixture should drop off and remain briefly visible (as a ‘ribbon’) on the surface. In another mixing bowl, whip the double cream with the orange juice to soft peaks (the peaks flop over when the beaters are lifted out), then set aside. Fold the cream into the egg mixture using a balloon whisk.

In a third clean bowl and using clean beaters, whisk the egg whites to medium-stiff peaks. Fold into the egg and cream mixture, starting with a tablespoon, then adding the rest in 2 additions. Gently transfer to a freezerproof container, then freeze for at least 8 hours until solid.

To assemble, take the ice cream out of the freezer 10 minutes before serving. Scoop into bowls or glasses and pour over a generous splash of bourbon. Serve with a twist of orange peel and, if you like, a maraschino or amarena cherry.

Banana ice cream uses banana extract and ripe bananas to bring a natural banana flavor to this delicious treat! Note: 1 serving = 1 pint

Ninja Creami Banana Ice Cream

Cream Cheese

Banana Extract

Sugar

Milk

Heavy Cream

Ripe, Pureed Banana

Place 1 tbsp cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.

Combine cream cheese with 1/2 tsp banana extract and 1/3 cup granulated sugar. Whisk until the ingredients are mixed together.

In a food processor, puree 2 ripe bananas. Note: If you want chunkier ice cream, hand mash the bananas instead of using a food processor.
Measure 1/2 cup pureed bananas and whisk into the cream cheese/extract/sugar mixture.

Slowly whisk in 1 cup whole milk and 3/4 cup heavy cream.

Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.

Freeze the pint for 24 hours, ensuring it is placed on a flat surface in the freezer.

After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.

Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.

Now your banana ice cream is ready to enjoy!

This Fairlife protein ice cream recipe uses a Fairlife chocolate protein shake as the main ingredient to create a simple and delicious chocolate ice cream! Note: 1 serving = 1 pint

Ninja Creami Fairlife Protein Ice Cream

Chocolate Fairlife Protein Shake

Chocolate Sugar-Free Pudding Mix

Unsweetened Cocoa Powder

In a bowl, whisk 1 1/3 chocolate Fairlife protein shakes, 1 tbsp unsweetened cocoa powder, and 1 tbsp chocolate sugar-free pudding mix.
Note: You can use a single shake, but the mixture will not fill the entire pint (which is okay too)!

Pour the mixture into a Ninja Creami pint, ensuring it does not go past the max fill line.

Freeze the pint for 24 hours, making sure it is placed on a flat surface in the freezer.





After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Lite Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.





If the ice cream came out crumbly, add 1 tbsp of milk (any type will work) and re-spin on the Re-Spin function. Repeat this process until you achieve the desired level of creaminess!

Now your Fairlife protein ice cream is ready to enjoy!

This ice cream slice uses sweetened condensed milk and can include your favourite chocolate bars or lollies. It's a perfect dessert for summer days and great to pass around at parties.

Ice cream slice recipe

pkts malt biscuits

tin (400 grams) sweetened condensed milk

Crunchie bars, roughly chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5701761089001&=domain=kidspot

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A delicious cool treat on a hot summer day.  If you don't plan to use halved cherries immediately, toss them with a little lemon juice to help prevent their oxidation, or browning.

Cherry-Vanilla Ice Cream

c. sugar

c. whole milk

vanilla bean

lemon juice

red food coloring

Make the cherry syrup: Place 1 pound pitted cherries and 1/3 cup sugar in a small saucepan over medium heat and cook until cherries soften -- about 10 minutes. Run the cherries and any liquid through a food mill, strain the mixture, discard the solids, and return the liquid to the pan. Cook the cherry mixture over medium heat until it reduces to about 1 cup -- 8 to 10 minutes. Transfer to a small bowl and cool completely.

Make the ice cream base: Fill a large bowl with ice and water and place a fine sieve over another medium-sized bowl; set both aside. Combine the cream, milk, and vanilla bean and seeds in a medium saucepan and cook over medium-high heat until mixture just comes to a boil. Whisk the egg yolks and remaining sugar together in a large bowl until thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon -- about 2 minutes. Strain the mixture through the fine sieve into the bowl and place bowl in the prepared ice bath to cool.

Make the ice cream: Cut the remaining cherries in half, toss with the lemon juice, and set aside. Once the ice cream base is completely cool, stir in the cherry syrup and the food coloring, if desired. Process in an ice cream maker according to manufacturer's instructions. Fold in cherry halves, transfer to an airtight container, and freeze until solid. Ice cream will keep for up to 1 month in a freezer.

Chocolate peanut butter ice cream takes the classic flavor combination and brings it to your ice cream dish! This simple recipe only uses seven ingredients to bring the great flavor to life. Note: 1 serving = 1 pint

Ninja Creami Chocolate Peanut Butter Ice Cream

Vanilla Extract

Peanut Butter

Combine cream cheese with 1 tsp vanilla extract, 2 tbsp unsweetened cocoa powder, and 1/3 cup granulated sugar. Whisk until the ingredients are mixed together.

Soften 2 tbsp peanut butter in the microwave (if not already a smooth texture).

Now your chocolate peanut butter ice cream is ready to enjoy!

Matcha ice cream takes matcha powder and adds it into ice cream for a surprisingly rich and delicious result! You can find match powder at most local grocery stores (we found it at our local Target)! Note: 1 serving = 1 pint

Ninja Creami Matcha Ice Cream Recipe

Matcha Green Tea Powder

Combine cream cheese with 1 tsp vanilla extract and 1/3 cup granulated sugar. Whisk until the ingredients are mixed together.

Combine 3/4 cup heavy cream, 1 cup whole milk, and 1.5 tsp matcha green tea powder in a Blender Bottle (or something that can be closed to shake).
Shake vigorously to stir the matcha powder into the milk and cream until fully mixed. The mixture will be a nice, smooth green.

Combine the shaken matcha milk/cream into the cream cheese/extract/sugar mixture. Whisk until combined.

Now your matcha ice cream is ready to enjoy!

Classic French vanilla is a great flavor for making your own homemade ice cream.

Top 23 ice cream recipes recipes from across the web

The most viewed ice cream recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

2 ingredient ice cream recipe

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Corn Ice Cream

Homemade Strawberry Ice Cream Recip...

Bourbon and maple ice cream coupes

Ninja Creami Banana Ice Cream

Ninja Creami Fairlife Protein Ice C...

Ice cream slice recipe

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Ninja Creami Matcha Ice Cream Recip...

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Top 23 ice cream recipes recipes from across the web

The most viewed ice cream recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

2 ingredient ice cream recipe

Classic Italian affogato

Cold Stone Creamery Cake Batter Ice...

Knickerbocker glory

Pumpkin ice cream with homemade 'vi...

Mason Jar Ice Cream

No Churn Peach Pie Ice Cream

Corn Ice Cream

Homemade Strawberry Ice Cream Recip...

Bourbon and maple ice cream coupes

Ninja Creami Banana Ice Cream

Ninja Creami Fairlife Protein Ice C...

Ice cream slice recipe

Cherry-Vanilla Ice Cream

Ninja Creami Chocolate Peanut Butte...

Ninja Creami Matcha Ice Cream Recip...

French Vanilla Ice Cream

Ninja Creami Butterscotch Ice Cream...

No-churn vanilla ice cream recipe

Vanilla Ice | Vanilla Popsicle

Burnt Lemon Sgroppino

Ninja Creami Maple Ice Cream

Passionfruit ripple ice cream recip...

The most viewed ice cream recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine