Skip to Content

DIY Homemade Ice Cream Recipes

Summer Sorbets

Courtesy of Healthy Happy Life
Healthy Fruity Homemade Sorbet Dessert

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.

* * *

Peanutty Ice Cream Sandwiches

Courtesy of Diane Sparrow, Southern Living
DIY Homemade Ice Cream Sandwiches

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

  1. Melt butter in a Dutch oven over medium heat. Remove from heat, and stir in oats and next 7 ingredients.
  2. 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.
  3. Bake at 350° for 9 to 11 minutes or until edges are golden. Remove from pan, and cool completely on a wire rack.
  4. 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.
  5. Note: Do not substitute a greased baking sheet for parchment paper. Cookies will slide and tear.
* * *

Refreshing Lime Sherbet

Courtesy of Southern Living
DIY Homemade Lime Sherbet
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

  1. Stir together first 6 ingredients in a large bowl, stirring until well blended.
  2. Pour lime mixture into freezer container of a 4-quart ice-cream maker; freeze according to manufacturer’s instructions. Garnish each serving, if desired.
  3. 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.
* * *

Coffee Chocolate Ice Cream

Courtesy of Southern Living
DIY Homemade Coffee Ice Cream
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.


* * *

Banana Split Mini Bites

Courtesy of Bakers Royale
Banana split mini bites

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.


* * *

Creamy Chocolate Fudgsicles

Courtesy of ChocolateCoveredKatie.com
Healthy DIY Homemade Fudge Popsicles
(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

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


* * *