Welcome in the new season this long weekend by creating these delicious, milky and fruity homemade ice-cream recipes for yourself and your loved ones.
There is also a yummy and easy-to-make ice-cream recipe for those of you who are vegan and lactose intolerant.
Traditional vanilla ice cream
- ¾ cup white sugar
- 1 cup heavy whipping cream
- 2 ¼ cups milk
- 2 teaspoons vanilla extract
- Stir sugar, cream and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
- Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours (overnight is best).
- Pour cold ice-cream mix into an ice-cream maker, turn on the machine and churn according to manufacturer’s directions, 20 to 25 minutes.
- When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to firm up, for 2 to 3 hours.
This recipe was found on allrecipes.com
Strawberry banana ice cream
- 4 large bananas, frozen
- 4 cups strawberries, frozen
- 2 tablespoons sugar, optional
- Place strawberries in a bowl or measuring cup. If your strawberries are not very sweet, sprinkle with sugar and toss to combine. Place the bowl in the microwave at 30-second intervals until the strawberries soften slightly and the sugar dissolves in the juice (if used).
- Add bananas and strawberry mixture to the blender and blend until they reach the perfect consistency.
- When your ice cream stops moving in the blender, you will want to stop and scrape down the pitcher of the blender and stir a few times, about 2-3 minutes of total blending time.
- Your frozen fruit may separate into tiny frozen chunks before it becomes a fabulous creamy consistency, so be patient.
- Serve and enjoy! You can also transfer to a freezer-safe container and allow ice cream to firm up in the freezer for 2 to 3 hours.
This recipe was found on theslowroasteditalian.com
ALSO READ: Heritage Day prep: Pap tart recipe
Vegan chocolate ice cream
- Two 400ml cans coconut cream or full-fat coconut milk
- 64g unsweetened cocoa or cacao powder powder
- 397g-454g pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
- 1 tsp pure vanilla extract
- 120ml unsweetened almond milk
- Place a large mixing bowl in the freezer to chill for 10 minutes.
- In the meantime, add moist, pitted dates to a food processor and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.
- Without tipping the cans, scoop out the coconut cream from the cans of coconut cream OR coconut milk, reserving the clear liquid for other uses. Place in chilled mixing bowl.
- Note: if you’re using coconut milk, you’ll likely use less sweetener because there’s less volume.
- Using a mixer, whip until creamy and smooth. Then add cocoa powder, vanilla, almond milk, and half of the date paste. Whip until fully incorporated.
- Taste and adjust flavours as needed. I ended up adding most of the date paste and a little more cocoa powder.
- Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
- You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.
- Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.
- Will keep in the freezer for up to one week, but best when fresh.
This recipe was found on minimalistbaker.com