6 Homemade Ice-cream recipes to beat the heat
1- Ice Cream Donut Holes
Ingredients (for 12 donut holes)
- 1 package biscuit dough, 6-count
-
1 pt vanilla ice cream(290 g)
- canola oil, for frying
-
½ cup powdered sugar(60 g)
-
1 tablespoon milk
- raspberry, for garnish
- mint, for garnish
Preparation
- Open the pack of biscuit dough and cut each biscuit into halves.
- Take one half and press it into a flat and circular shape. Place a small spoonful of ice cream into the center of the dough.
- Carefully wrap the edges of the dough over the ice cream, creating a very tight seal.
- Repeat with the remaining biscuit dough and freeze them for 1 hour.
- Heat oil over medium-high heat. Fry the frozen dough balls until golden brown.
- Drain them on a paper towel. Freeze for another 30 minutes.
- In a small bowl, combine powdered sugar and milk, stirring until smooth.
- Pour the glaze evenly over the donut holes. Serve immediately!
- Enjoy!
Watch:
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2- Strawberry Cheesecake Ice Cream
Ingredients (for 8 servings)
-
2 cups heavy cream(480 mL)
-
14 oz condensed milk, 1 can (415 mL)
-
4 oz cream cheese, softened (115 g)
-
½ cup strawberry, stems removed, chopped (75 g)
-
½ cup strawberry jam(160 g)
- 4 graham crackers, additional crackers for topping if desired
Preparation
- In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
- Add the cream cheese, strawberries, and strawberry jam, and mix thoroughly.
- Gently fold the crackers into the mixture, then transfer to baking pan (top with crackers if desired).
- Freeze for 3-4 hours.
- Enjoy!
3- No-Bake S’mores Ice Cream Cake
Ingredients (for 8 servings)
-
1 cup graham cracker(85 g)
-
2 tablespoons sugar
-
1 teaspoon cinnamon
-
½ teaspoon salt
-
½ cup butter, melted(115 g)
-
1 pt chocolate ice cream(475 g)
-
4 cups marshmallow, divided (200 g)
-
1 cup chocolate chips(175 g)
-
8 oz chocolate (225 g)
-
2 cups heavy cream(480 g)
-
⅓ cup rum (80 mL)
Preparation
- Place graham crackers in a zipper storage bag and crush with a rolling pin until the cookies are fully crushed.
- Transfer the graham cracker crumbs to a bowl, and add in the sugar, cinnamon, and salt, stirring to combine. Add in the melted butter and mix well.
- In a buttered 6-inch (15 cm) springform pan, add the graham cracker mixture and press firmly to form an even layer. Chill in the fridge for 30 minutes.
- In a medium size bowl, combine softened ice cream, half of the marshmallows, and chocolate chips.
- Pour over the graham cracker crust and freeze over night.
- Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
- Pour the ganache over the ice cream cake. Freeze for 30 minutes.
- In a medium bowl, combine rum and remaining half of the marshmallows. Let sit for 15 minutes.
- Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.
- Slice and serve.
- Enjoy!
Watch:
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4- Strawberry Liquid Nitrogen Ice Cream
Ingredients (for 2 servings)
-
1 cup heavy cream(240 mL)
-
7 oz condensed milk(200 g)
-
1 cup strawberry (150 g)
-
3 cups liquid nitrogen(720 mL)
Preparation
- Fill a food processor with heavy cream, condensed milk, and strawberries.
- Close the top and blend for 30 seconds.
- Use a funnel or carefully pour the ice cream mixture into a large squeeze bottle and tighten the lid.
- Layout a large thick cloth on top of your cooking area to protect the surface from the liquid nitrogen’s low temperature.
- Using insulated gloves, fill a stainless steel bowl with liquid nitrogen and set it on top of the thick insulated cloth.
- Use the squeeze bottle to squeeze the mix at a constant drip into the liquid nitrogen.
- Fill the bowl with droplets and allow the liquid nitrogen to boil off.
- Once all the liquid has boiled over from the bottom, serve.
- Nutrition Calories: 1531 Fat: 121 grams Carbs: 126 grams Fiber: 3 grams Sugars: 122 grams Protein: 24 grams
- Enjoy!
Watch: Liquid Nitrogen Ice Cream 4 Ways
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5- Charcoal Ice Cream
Ingredients (for 4 servings)
-
2 cups heavy cream(480 mL)
-
2 cups half & half (480 mL)
-
½ cup sugar (100 g)
-
2 tablespoons mint extract
-
4 tablespoons black food coloring
-
¼ cup activated charcoal(10 g)
- dry ice
SPECIAL EQUIPMENT
- freezer bag
- whisk
- kitchen towel
- kitchen mallet
Preparation
- In a large freezer bag, place a piece of dry ice. Close the plastic bag, but leave a one-inch (2 ½ cm) opening to prevent the bag from fill with gas.
- Cover the bag with a kitchen towel and carefully use a kitchen mallet to break the dry ice into a powder.
- In a large bowl, combine heavy cream, half & half, sugar, activate charcoal (avoid consuming more than 100 grams of activated charcoal), 2 tablespoons mint extract, and at least 4 tablespoons black food coloring (more food coloring might be needed depending on concentration).
- Whisk together ice cream mixture until frothy.
- Slowly add a spoonful of dry ice into the mixture and whisk together. Gradually add and mix in dry ice until a solid consistency is achieved.
- Wait for all the dry ice to evaporate before consuming. Do not eat solid dry ice.
- For best results, eat within 24 hours.
- *Consuming activated charcoal can interact with certain medications, check with your doctor before ingesting
6- Cookies ‘n’ Cream Ice Cream
Ingredients (for 8 servings)
-
2 cups heavy cream(480 mL)
-
14 oz condensed milk, 1 can (395 mL)
- 12 chocolate sandwich cookies, crumbled, additional cookies for topping if desired
Preparation
- In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
- Add the cookies and gently fold to combine.
- Transfer mixture to a baking pan. Top with additional cookies if desired, then freeze for 3-4 hours.
- Enjoy!
