There is no wrong time to indulge in an ice cream, any day any season, ice cream is bae! We all crave for ice cream every now and then especially in the hot soaring temperatures during summers. But we suggest that this year, you try your hand on some really delicious homemade ice creams because they are fun, easy, effortless, and tempting! Here are 5 our favourite homemade recipes which we’re sure that you would love to try and serve you guests! 

1. Cookie-Cream Nutella Ice Cream 

Ingredients: 

  • Heavy whipped cream – 2 cups Chocolate milk – 2/3 cup Nutella – ¾ cup White granulated sugar – ¾ cup Vanilla extract – ½ tsp Salt – a pinch Oreo cookies (crumbled) – 10-12/ 1-1 ½ cups 

Instructions: 

  • Take a blender, add Nutella, sugar, cream, salt, and vanilla, blend until smooth and creamy. Put it in the freezer to refrigerate until chilled, about an hour. Remove for freezer and blend again for a few seconds. Pour it in a serving dish and put back into the freezer for another 45 minutes. Remove from the freezer and whisk, gently mix in oreo cookies and then out it back into the freezer. Leave for another 45 minutes. Repeat the process 1-2 more times and then leave in the freezer until completely frozen. Take out of the freezer when you want to serve. 

2. Banana Pudding Ice Cream 

 Ingredients: 

  • Half and half – 1 ½ cups Packed brown sugar – ½ cup White sugar – ½ cup Salt – 1/8 tsp.Eggs – 2 Heavy whipped cream – 1 cup Vanilla extract – 1 ½ tsp Bananas (mashed) – 2 Wafers (crushed) – 1 cup 

Instructions: 

  • Take a saucepan, heat and combine half and half, brown sugar, white sugar, and salt over medium heat. Stir for 5 minutes, until the sugar dissolves, then remove from heat. Take another bowl, add eggs and whisk properly. Add half of the sugar mix to the eggs and stir generously.  Pour the egg mixture along with the remaining half and half mixture into the saucepan. Stir the mixture well and then put over heat for another 5-10 minutes until the mixture thickens and begins to coat the saucepan. Stir frequently while the mixture is being cooked. Remove from heat and add the vanilla extract.  Sieve the mixture into a bowl and let cool at room temperature. Once it’s cool, add the mashed banana and pour into a blender. Once smooth, keep in refrigerator for about an hour.  Remove from freezer and blend again, put back in freezer. (Repeat the process twice) Add wafers, freeze for another 5 minutes and serve. 

3. Mango Kulfi

Ingredients: 

  • Mango pieces (cubed) – 1 ½ cups Condensed milk – ½ tin Whipped cream (chilled) – 250 ml Cardamom powder – ¼ tsp Saffron – 1 pinch 

Instructions: 

  • Begin with soaking saffron in a few drop of hot water. Take a blender, add mango cubes, whipped cream, condensed milk, cardamom powder and saffron. Blend until smooth. Pour the mixture into kulfi/popsicle moulds or steel cups. Put a stick into each of them Cover them and put into freezer overnight.  Remove from freezer and rub them between your palms or keep them under water for a few seconds to loosen the grip. Gently remove the kulfi from the moulds. Garnish with crushed pistachio and serve immediately. 

4. Butterscotch Ice Cream 

Ingredients: 

  • Half and half – 1 ½ cups Whole milk – 2 cups Egg yolks – 8 Vanilla – 1 tsp. Sugar – 1 ¼ cup Butterscotch chips – 1 cup Milk – 2 tbsp. Semi-sweet chocolate – ½ cup 

Instructions: 

  • Take a large saucepan, add half and half, and milk. Heat on medium flame. Take another bowl, whisk the eggs, add sugar, and vanilla. Combine until the yolks have lightened. Put the bowl aside. Take a double broiler, melt butterscotch chips with 2 tbsp of milk in until the chips are completely melted. Stir in between to combine.Gradually put together the half and half and egg mixture and mix well on simmer heat. Once your butterscotch mixture ha reached simmer, temper it into the eggs, adding just a few tablespoons at one time to prevent the eggs from curdling. Cook for 5 minutes, until the mixture thickens. Remove from heat and let cool for about half hour. Transfer it into a large container and freeze overnight. Remove from freezer and blend in a mixer for a few minutes. Put back into the refrigerator. Repeat the process a couple of times and then leave in the freezer for 2 hours. Drizzle the melted chocolate over ice cream before serving. 

5. Mint and Chocolate Chip Ice Cream

 Ingredients: 

  • Non-fat milk – 2 cups Heavy cream – 2 cups Sugar – 1 cup Salt – 1 /2 tsp Vanilla extract – 1 tsp Peppermint extract – 1 tsp Semisweet chocolate chips – 1 cup Green food u (optional) 

Instructions: 

  • Take a large bowl, add milk, cream, sugar, salt, vanilla extract, and peppermint extract. Stir until sugar dissolves. Add food colouring and mix. Pour the mixture to ice cream maker and freeze as instructed. Add chocolate chips about 10 minutes into the freezing. Remove after 30 minutes after the ice cream thicken, spoon into a container and freeze for another 2 hours. Remove from freezer when you want to serve. 

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