DIY Homemade Ice Cream Recipes

Summer Sorbets

Courtesy of Healthy Happy Life

Fruity Summer Sorbets
To Make: Add all ingredients to a high speed/high quality blender like a Vitamix.
Tip: slightly thaw the frozen fruit so that it easily blends – but is still frosty.
Blend until smooth – do not overblend. You do not want to “melt” the mixture. Keep it as thick and frosty as possible.
Pour into freezer-friendly container.
Tip: A chilled metal container works best. If you can find small metal containers to chill for your sorbet – grab them!
Chill until firm.
Scoop and serve!

Strawberry Banana
1 1/2 cups frozen strawberries
1 1/2 bananas (fresh)
1/4 cup lemon juice
1/3 cup maple syrup

Pineapple Banana
2 bananas (fresh)
1 1/2 cups frozen pineapple
1/2 cup lemon juice
1/3 cup maple syrup
optional sub: try coconut milk instead of lemon juice for an ultra creamy sorbet (not fat free)

Zippy Wild Blueberry
1 1/2 cups frozen wild blueberries
1/2 cup lemon juice
1/2 cup maple syrup
1 banana (fresh)
optional: 1/2 tsp ginger powder or grated fresh ginger OR dash of cayenne

Spicy Mango
1 1/2 cups frozen mango
1 banana (fresh)
1/3 cup lemon juice
1/2 cup maple syrup
a few dashes of cayenne powder

Ingredient subs: You can easily substitute the maple syrup with agave syrup. And the lemon juice can be subbed with lime juice. A hint of citrus zest is also a nice touch.

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Peanutty Ice Cream Sandwiches

Courtesy of Diane Sparrow, Southern Living

Ingredients

2/3 cup butter or margarine
2 cups quick-cooking oats, uncooked
3/4 cup firmly packed dark brown sugar
1/2 cup finely chopped dry-roasted peanuts
1 large egg, lightly beaten
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chunky peanut butter
3 cups vanilla ice cream, softened
1 cup coarsely chopped dry-roasted peanuts

Preparation

Melt butter in a Dutch oven over medium heat. Remove from heat, and stir in oats and next 7 ingredients.
Drop oat mixture by tablespoonfuls 3 inches apart onto a parchment paper-lined baking sheet. Spread each dollop of cookie batter to form a 3-inch circle.
Bake at 350° for 9 to 11 minutes or until edges are golden. Remove from pan, and cool completely on a wire rack.
Swirl peanut butter into softened ice cream. Freeze 30 minutes. Scoop ice cream evenly on flat sides of half of cookies; top with remaining cookies, flat sides down. Roll sides of sandwiches in coarsely chopped peanuts. Place in plastic or wax paper sandwich bags, and freeze at least 1 hour.
Note: Do not substitute a greased baking sheet for parchment paper. Cookies will slide and tear.

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Refreshing Lime Sherbet

Courtesy of Southern Living

Prep: 15 min.
Freeze: about 35 min. Be careful not to remove any of the white pith underneath when grating the rind, or your sherbet will taste bitter.
Yield: Makes 5 cups

Ingredients

4 teaspoons finely grated lime rind (about 1 large lime)
1 cup sugar
3 cups half-and-half
1/2 cup fresh lime juice (about 4 limes)
1/2 cup water
1/8 teaspoon salt
Garnishes: fresh mint sprigs, thinly sliced lime wedges, lime rind strips

Preparation

Stir together first 6 ingredients in a large bowl, stirring until well blended.
Pour lime mixture into freezer container of a 4-quart ice-cream maker; freeze according to manufacturer’s instructions. Garnish each serving, if desired.
Refreshing Lemon Sherbet: Substitute a large lemon for the lime and fresh lemon juice for lime juice. Proceed as directed. Garnish with fresh mint sprigs, thinly sliced lemon wedges, and lemon rind strips.

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Coffee Chocolate Ice Cream

Courtesy of Southern Living

Ingredients

1/2 cup granular sweetener for ice cream
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups 2% reduced-fat milk
1 cup half-and-half
1 egg yolk
2 tablespoons instant espresso
1/4 cup shaved semisweet chocolate baking bar

Preparation

Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in espresso.
Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions; stir in chocolate baking bar halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.

*Granulated sugar may be substituted.

Note: Total time does not include freezing.

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Banana Split Mini Bites

Courtesy of Bakers Royale

Banana Split Bites ~ A classic ice cream dessert gets mini for some bite size fun. And yes, there is actually a tiny scoop of ice cream tucked inside and underneath the whip cream of those little darlings.

No recipe just a few notes:

Use firm bananas and cut into 1 inch sections. Leave the peel on for easy handling, and with a melon baller, dig a well in the middle of each banana section.
Melt chocolate in the microwave and dip the bottom portion of the banana in chocolate and then dip it once again in either non-pareils or chopped peanuts. To quickly harden the chocolate, place dipped bananas in the freezer for five minutes.
Fill each well with ice cream (I filled mine with vanilla chocolate chip) and top with whip cream and a maraschino cherry.

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Creamy Chocolate Fudgsicles

Courtesy of ChocolateCoveredKatie.com

(Makes 5-6 pops)

Ingredients

2 T cocoa powder
1/2 cup canned coconut milk (see below link, for lower-cal ideas)
2 small, very-ripe bananas (200g)
scant 1/16 tsp salt
1/2 tsp pure vanilla extract
optional: feel free to add peanut butter!

Preparation

Combine all items in a blender (I used a Magic Bullet).
Pour into popsicle molds and freeze. Easy, right? As I said, the hardest part is waiting for them to freeze!

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