Eleven Homemade Top Easy Ice-Cream Recipes

Red Velvet Ice Cream with Cream Cheese Icing Swirl

1 hr to make, serves 4-6

Ingredients

Vegetarian, Gluten free

Baking & Spices

• 1 tbsp Cocoa powder
• 1 1/3 tbsp Food coloring, red
• 2 cups Powdered sugar
• 1 tsp Salt
• 3/4 cups Sugar
• 1 tsp Vanilla extract

Dairy

• 4 oz Butter
• 1 1/2 8-oz package Cream cheese
• 1 cup Heavy cream
• 1 cup Whole milk

Instructions

Place cream cheese, heavy cream, milk, sugar, food coloring, cocoa powder, and salt in a high powered blender. Pulse until fully combined and smooth. Pour into large bowl and chill for a minimum of 2 hours in the fridge.

When chilled, pour mixture into an ice cream maker and process according to manufacturer's instructions.

While ice cream is freezing, prepare the icing. In a stand mixer, cream together the cream cheese, butter, and vanilla. Add in powdered sugar a 1/2 cup at a time, until fully combined and fluffy. Set aside.

When ice cream has processed, pour half into a freezer safe container and top with 5­6 spoonfuls of the icing. use a knife to loosely swirl. Top with the rest of the ice cream and then more icing, swirling once more.

Allow to freeze overnight before serving.

Double Chocolate 4-Ingredient (Dairy-Free) Ice Cream

5 mins to make, serves 4-6

Ingredients

Vegan, Gluten free

Produce

• 2 Bananas, frozen

Baking & Spices

• 1/2 cup Chocolate chips
• 1 Chocolate sprinkles
• 1/2 cup Cocoa powder

Nuts & Seeds

• 1 cup Almond breeze almond milk cashew milk blend

INSTRUCTIONS

1. Place all ingredients, except toppings, in blender, and blend until smooth.
2. Pour into a freezer-safe container until solid.
3. Scoop into bowls, and top with more chocolate chips and sprinkles, enjoy!

Almond Pistachio Ice Cream

1 hr to make, serves 10

Ingredients

Vegan, Gluten free

Canned Goods

• 14 oz Coconut milk, full-fat

Condiments

• 1/4 cup Maple syrup

Baking & Spices

• 1/4 cup Cane sugar, organic
• 1/8 tsp Sea salt
• 2 tsp Vanilla extract, pure

Oils & Vinegars

• 3 tbsp Olive oil or melted coconut oil

Nuts & Seeds

• 1 1/4 cups Cashews, raw
• 3/4 cup Pistachio dust, finely ground

Instructions

1. The night before, soak your cashews in cool water (see notes for quick soak method) and place your ice cream maker bowl in the freezer to chill.
2. The following day, add soaked, drained cashews, coconut milk, oil, maple syrup, cane sugar, vanilla, sea salt and ground pistachios to a high speed blender. Blend until creamy and smooth, scraping down sides as needed.
3. Taste and adjust sweetness as needed, adding more cane sugar or maple syrup if desired. Also add more ground pistachio if needed to enhance the flavor.
4. Assemble your chilled ice cream maker and pour in the ice cream batter. Churn until creamy and thick and resembles soft serve - about 30-40 minutes.
5. In the last 30 seconds of churning, add in the slivered almonds. I used a mix of roasted and raw slivered almonds. Churn until just incorporated, then turn off machine.
6. Enjoy immediately as soft serve, or transfer ice cream to a freezer-safe container and smooth flat with a spoon.
7. Cover securely and freeze for 4-5 hours or until firm. Before scooping, set out for 20-30 minutes to soften and use a hot scoop to ease the scooping process.
8. Leftovers keep in the freezer for 7-10 days, though best when fresh!

Blueberry Ice Cream

15 mins to prepare, serves 4-6

Vegetarian, Gluten free

Produce

• 2 cup Blueberries, fresh or frozen

Refrigerated

• 3 Egg yolks

Condiments

• 1 tbsp Lemon juice

Baking & Spices

• 1 cup Granulated sugar
• 1/4 tsp Salt
• 1/2 tsp Vanilla extract

Dairy

• 2 cup Heavy cream
• 1 cup Whole milk

Directions:

1. Combine 1/4 cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and mash berries. Puree blueberry mixture, then strain through a fine mesh strainer. Set aside.
2. Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top.
3. Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar.
4. Whisk egg yolks in a small bowl.
5. When milk mixture begins to steam, slowly drizzle 1 cup warm liquid into the yolks, while continuously whisking. Pour egg mixture into sacuepan, followed by blueberry puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula.
6. Pour through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature. Cover and chill thoroughly, 4-6 hours or overnight.
7. Churn according to manufacturer's directions.
8. Transfer churned ice cream to a freezer safe container. Cover and freeze until solid.

No-Churn Vanilla Blackberry Swirl Ice Cream

10 mins to make

Vegetarian, Gluten free

Produce

• 6 oz Blackberries, fresh

Baking & Spices

• 2 tbsp Granulated sugar
• 1 1/2 tsp Vanilla extract, pure

Dairy

• 1 14-ounce can Condensed milk, sweetened
• 2 cups Heavy cream

INSTRUCTIONS

1. In a large bowl, combine sweetened condensed milk and vanilla extract. Set aside.
2. 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 add the other half.
3. In a separate bowl, use a fork or potato masher to mash the blackberries and granulated sugar.
4. Pour half the ice cream base into a 2 quart container (I used a loaf pan). Top with half the smashed blackberries and use a knife to swirl the blackberries into the ice cream. Pour in the remaining half of the ice cream base and top with remaining smashed blackberries. Swirl the remaining blackberries into the ice cream.
5. Cover and freeze until firm, at least 6 hours.

Raspberry Ripple Coconut Ice Cream

3 hrs to make, serves 9

Vegan, Gluten free

Produce

• 1 cup Raspberries, fresh

Canned Goods

• 1 13.5-ounce (400 ml) can Coconut milk, full fat or light

Condiments

• 1 tbsp Cane sugar or maple syrup
• 1/2 cup Maple syrup or agave nectar

Baking & Spices

• 1 tbsp Arrowroot powder or cornstarch
• 1 pinch Sea salt
• 1 tsp Vanilla extract, pure

Oils & Vinegars

• 3 tbsp Coconut oil

Nuts & Seeds

• 1 1/2 cups Cashews, raw

Instructions

1. The night before, be sure to soak your cashews and place your ice cream maker bowl in the freezer to chill.
2. To a high speed blender add soaked, drained cashews, coconut milk, oil, maple syrup, vanilla, sea salt and 1 Tbsp arrowroot starch. Blend until creamy and smooth, scraping down sides as needed.
3. Taste and adjust sweetness as needed, adding more cane sugar or maple syrup if desired - I found 1/4 cup maple syrup and 1/4 cup cane sugar to be perfect.
4. Transfer to a mixing bowl and cover. For best results, chill overnight, or for at least 5-6 hours. If in a rush, 1 1/2 to 2 hours in the freezer is sufficient.
5. Once your base is chilled, prepare raspberries by adding to a bowl and mashing with sweetener. Set aside.
6. Assemble your chilled ice cream maker and pour in the chilled ice cream batter. Churn until creamy and thick and resembles soft serve - about 40-45 minutes.
7. In the last 30 seconds of churning, add in 1/2 of the raspberries and let churn until slightly swirled. Turn off machine.
8. Transfer ice cream to a freezer-safe container and smooth flat with a spoon, swirling in the remaining amount of raspberries. Tap on the counter to help settle and remove any air bubbles.
9. Cover securely and freeze for 4-5 hours or until firm. Before scooping, set out for 10-15 minutes to soften. Keeps in the freezer for up to 1 week, though best within the first few days.

No Churn Oreo Ice Cream

Vegetarian

Baking & Spices

• 1 tsp Vanilla

Snacks

• 12 oz Oreos

Dairy

• 14 oz Condensed milk, Sweetened
• 2 cup Heavy whipping cream

Instructions

• Crush 2/3 of cookies in food processor.
• Crumble remainder by hand to get variety of size pieces.
• In a large bowl, whisk, heavy cream and vanilla on high speed until soft peaks form.
• Fold in condensed milk until blended.
• Fold in crushed cookies.
• Spread this mixture into a loaf pan.
• Cover with foil and freeze for 6 hours or until firm.

Classic Creamy Vanilla Ice Cream

Vegetarian, Gluten free

Refrigerated

• 6 Egg yolks

Baking & Spices

• 3/4 cup Sugar
• 1 Vanilla bean
• 1 tbsp Vanilla extract, good

Dairy

• 2 cup Heavy cream
• 1 cup Whole milk

INSTRUCTIONS

1. Briefly whisk egg yolks in small bowl, set aside.
2. In small saucepan, heat cream, milk and sugar until sugar is dissolved and little bubbles are starting to form around edge of saucepan.
3. While whisking, slowly add about a quarter cup of the milk/cream/sugar mixture to bowl with the egg yolks. This is to temper the eggs and raise the temperature of the egg yolks without scrambling them. Add a bit more cream mixture and whisk again. Repeat.
4. While continuing to whisk, slowly add the egg mixture to the sauce pan with remaining milk/cream/sugar mixture and continue to stir while heating until mixture thickens and coats the back of a wooden spoon. Swipe your finger across the mixture on the back of the spoon and if the edges stay put, it's ready. Takes about 5 minutes, more if your temperature is lower. If you have a candy thermometer cook until 170º
5. Strain mixture into bowl and set in ice bath for about 30 minutes to cool down (stir occasionally). Store custard base in refrigerator for a few hours or overnight to thoroughly chill.
6. Stir vanilla extract into ice cream custard base.
7. Pour custard base in ice cream maker and process according to your ice cream maker's instructions. For me, it's 20 minutes.
8. Store ice cream in container and let freeze several hours or overnight to firm up.

Ingredients Needed : 8

Refrigerated

• 5 Egg yolks, large

Baking & Spices

• 2/3 cup Brown sugar
• 1 tsp Cinnamon
• 1/2 cup Cinnamon chips
• 1 pinch Kosher salt
• 1 tsp Vanilla extract

Dairy

• 2 cups Heavy cream
• 1 cup Whole milk

Instructions

1. In a medium saucepan whisk together the heavy cream, milk, brown sugar, cinnamon, and salt. Bring it just to a simmer, stir, and then remove from the heat. Stir in the vanilla.
2. In a medium bowl, whisk together the yolks. Stirring constantly, add about ½ cup of the hot liquid to the egg yolks. This helps to temper them, cooking them super slowly and bringing the temperature up gradually. Whisk in another ½ cup of the hot liquid, and then one more.
3. Pour the egg mixture back into the saucepan and cook over medium heat until the mixture is thick enough to coat the back of a spoon.
4. Scrape the mixture into a container and cover (use plastic storage containers like Tupperware for this). Chill for at least 4 hours or overnight.
5. Add the chilled base to the canister of your ice cream churn, add the chopped cinnamon chips, and churn according to manufacturer's instructions.
6. You can eat the ice cream now -- it's ready! But it will have a more soft serve consistency. Scrape it into a freezer-safe container and let it freeze for a couple of hours more so it's more hard-dipped.

Ingredients needed : 6

Canned Goods

• 2 cans Coconut milk

Condiments

• 2 tbsp Maple syrup

Baking & Spices

• 1 tbsp Arrowroot flour
• 1/2 cup Coconut sugar
• 1/4 tsp Sea salt, flaky
• 1 tsp Vanilla

Instructions :

• Reserve a 1/2 cup of coconut cream from a chilled can. Heat up the cream in a small pan over low-medium heat.
• Heat a heavy-bottomed pan over medium heat. Add coconut sugar, stirring with a fork until sugar liquefies and starts to darken. Keep it away from the cool sides of the pan to avoid crystallization.
• Remove from heat and carefully add the reserved and warmed half cup of coconut cream and stir until you have a creamy amber liquid. Add salt and vanilla. Set aside to cool.
• Combine caramel with remaining coconut milk, maple syrup, and arrowroot in a blender. For best results, chill in refrigerator for a couple hours or overnight.
• Prepare according to your ice cream maker’s instructions. Serve immediately, or freeze until ice cream reaches your preferred hardness/texture.

Ingredients needed : 10

Refrigerated

• 4 Egg yolks
• 4 Eggs, whole

Condiments

• 1/2 cup Peanut butter, natural

Baking & Spices

• 1/4 cup Cocoa powder, unsweetened
• 1 Vanilla bean

Oils & Vinegars

• 1 1/8 cup Coconut oil
• 4 tbsp Skinnyfat mct oil *needed to create

Frozen

• 1/2 tsp Salt *helps keep ice cream, soft

Liquids

• 1/2 cup Almond milk or water, unsweetened

Other

• ¼ cup Swerve confectioners : to desired sweetness

Instructions :

1. In a blender, place the coconut oil, eggs, yolks, almond milk/water, vanilla bean seeds (discard the pod), natural sweetener, salt and cocoa powder. Blend until very smooth. Place into ice cream maker and watch the magic happen!
2. Meanwhile, make the peanut butter swirl by combining the peanut butter, coconut oil/butter and natural sweetener in a small bowl. Combine until smooth. Cool in fridge until ice cream is almost done.
3. Swirl into the ice cream maker for the last 30 seconds.
4. Turn off ice cream maker. Store in airtight container in the freezer.