DIY Ice Cream Recipes
- Vanilla Bean Ice Cream (Traditional)
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 vanilla bean (or 1 tablespoon vanilla extract)
Pinch of salt
Instructions:
In a mixing bowl, combine the heavy cream and whole milk.
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the bean pod to the cream-milk mixture.
In a separate bowl, whisk together the granulated sugar and a pinch of salt until well combined.
Slowly pour the sugar mixture into the cream-milk mixture, stirring until the sugar is fully dissolved.
If using vanilla extract instead of a vanilla bean, add it at this stage.
Cover the mixture and refrigerate for at least 2 hours, or overnight.
Remove the vanilla bean pod, if used, and churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer the churned ice cream to a lidded container and freeze for a few hours to firm up before serving.
- Chocolate Avocado Ice Cream (Vegan)
Ingredients:
2 ripe avocados, pitted and peeled
1/2 cup cocoa powder
1/2 cup coconut milk
1/2 cup maple syrup or agave nectar
1 tsp vanilla extract
Pinch of salt
Instructions:
In a food processor, blend the ripe avocados until smooth.
Add the cocoa powder, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until well combined and creamy.
Taste and adjust sweetness if needed by adding more maple syrup.
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
Once churned, transfer the ice cream to a lidded container and freeze for a few hours to reach the desired consistency.
- Fresh Strawberry Sorbet (Vegan)
Ingredients:
2 cups fresh strawberries, hulled and halved
1/2 cup granulated sugar
1/4 cup water
1 tbsp lemon juice
Instructions:
In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let it cool.
In a blender, combine the strawberries, sugar syrup, and lemon juice. Blend until smooth.
Pour the mixture through a fine mesh sieve to remove any seeds.
Transfer the strained mixture to an ice cream maker and churn according to the manufacturer’s instructions.
Once churned, transfer the sorbet to a lidded container and freeze until firm.
Feel free to get creative with these recipes by adding mix-ins like chocolate chips, nuts, fruit chunks, or spices. Enjoy your homemade ice creams and sorbets!
