Latest recipes

10 Delicious Ice Cream Recipes That Make Having an Ice Cream Machine Worthwhile

10 Delicious Ice Cream Recipes That Make Having an Ice Cream Machine Worthwhile

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Once the summer comes, there’s one favorite dessert that we all indulge in — ice cream. Whether it’s from the supermarket, ice cream truck, ice cream parlor, or homemade, most of us can sit down and eat about a pint or two without blinking an eye.

Sometimes, on those hot blazing summer days, we turn to a store-bought brand for a quick fix, but nothing tastes better than homemade ice cream. Yes, we know it takes a little time — well, a lot of time — but trust us. In the end, these ice cream recipes will make having an ice cream machine worthwhile.

Click here for 10 Delicious Ice Cream Recipes That Make Having an Ice Cream Machine Worthwhile

With an ice cream machine, you can control the amount of sugar that goes into your recipe — perfect for people who are watching their sugar intake. Ice cream will never exactly be healthy, but your homemade ice cream will contain no chemicals and no preservatives.

You also save a few cents when you make ice cream yourself. Most of the base ingredients are items that you’d normally have in your fridge or pantry: sugar, milk, eggs, vanilla, and cream. Add a few more flavors and you have yourself a batch of ice cream.

The best part? The flavor possibilities are endless. Any ice cream that you think of that you can’t find on a shelf, you can probably make at home. You can use any type of fruit, any type of chocolate — even bacon, if you’re adventurous. Lemon verbena, cookies and cream and marshmallow, and cinnamon ice cream are just a few that made our list. Whip out your ice cream machine for these recipes and you won’t be sorry.

Lemon Verbena Ice Cream

Photo Modified: Flickr/ stu_spivack

This recipe has a unique flavor prolife and goes well with a glass of wine. At your next wine tasting pair this delicious ice cream with 2009 Robert Mondavi Woodbridge Moscato and let us know what you think.

One –Ingredient Ice Cream

Photo Modified: Flickr/ Joy

This is the simplest ice cream that you’re going to find; it only requires one ingredient. You can add your favorite toppings like nuts or chocolate chips and then eat.

Originally published on June 25, 2015

Here's what you'll need:

  • Mason jar or other large glass canning jar with screw-on lid
  • 1 cup heavy cream
  • 1½ vanilla extract
  • 1½ tablespoons sugar
  • Pinch of salt
  • Flavorings and toppings of your choice


  • Add cream, vanilla extract, sugar, and salt to the jar. Screw on the lid.
  • Shake until mixture has thickened, about 5 to 10 minutes.
  • Add flavorings such as jam, chocolate chips, mint, candy sprinkles, or cereal.
  • Freeze to firm up the mixture, about 2 hours.

Healthy Ice Cream Recipes

Vegan and sugar free ice cream options are completely taking over the grocery store freezer aisles of Whole Foods, Target, Walmart, and pretty much everywhere else that sells groceries.

Because it’s my job to stay on top of food trends (and because I’m a self-professed ice cream lover who would never turn down an excuse to eat more ice cream), I’ve tried many of these low calorie ice cream alternatives, including Halo Top, Enlightened, Wink, and Arctic Zero.

Spoiler alert: I hate most of them.

Don’t let my opinion stop you if you enjoy any of the brands mentioned above – I know a lot of people who do.

Just for me, I’d rather eat Ben & Jerry’s, Häagen-Dazs, or my favorite vegan ice cream, Nada Moo.

Dole Whip – Just like the famous Disney version

Vegan Pistachio Ice Cream, from the cookbook

Ice cream is one of my favorite foods, and there are always at least two different flavors in my freezer at any given time.

I also happen to have quite a few homemade ice cream recipes published here on the blog, and in honor of National Ice Cream Day, which is coming up this Sunday on July 21st, here are some of my favorite healthy ice cream recipes!

Rate this recipe

Published on July 18, 2019

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

The Chill

The initial chill of your ice cream base is very important. This sets the tone for forming smooth ice crystals. Refrigerate the custard for 8 hours at minimum, and up to a full 24-hours. This gives the custard time to mature and meld the cream and yolks together. At the same time, chill the basin to your ice cream machine. Basically, everything needs to be thoroughly chilled before the churning process can commence. Go ahead and also chill the container (usually a plastic quart container or any other airtight container) that the ice will hard freeze in as well.

Of course corn ice cream makes perfect sense—corn is good friends with dairy and during summer it's just as sweet as strawberries, peaches, and other fruits commonly spotted in ice cream recipes.

Wait until apricots are really in season to make this no-churn sorbet. Then top with whatever sparkling wine youɽ use for spritzes. (Not your fanciest bottle.)

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Steps to Make It

Add the heavy cream, milk, honey, and lavender to a medium saucepan set over medium heat. Stirring occasionally, cook until the lavender cream mixture is steaming.

Check to see that the honey is completely dissolved into the cream and then remove the pan from the heat. Allow it to rest at room temperature for 15 minutes.

Using a ​fine-mesh sieve, strain the lavender cream and discard the solids.

Chill the mixture for 1 hour and then freeze it in an ice-cream maker according to the manufacturer’s instructions.

Serve in bowls or cones and enjoy.

What Does Lavender Taste Like?

As expected, lavender has a floral taste, but it also contributes a hint of mint to recipes. Keep in mind that a little goes a long way and it can overpower a dish. Because lavender contains linalool, some people find it has a soapy taste while others feel it is calming.

  • To speed up the chilling process after straining the ice cream mixture, you can place the bowl in a larger bowl of ice water. Stir the mixture until it has chilled completely.
  • You can make the custard a day ahead and keep it in the refrigerator. Then place in the ice cream maker to freeze.
  • This honey lavender ice cream can be stored in the freezer and will keep for up to one week.
  • Because this ice cream recipe is egg-free, it is safe for those with egg allergies.
  • For a deep purple color, you can add some natural purple food coloring.

How to Make Without an Ice Cream Maker

If you don't have an ice cream maker, you can still make this delicious ice cream (as well as other recipes). You will need a metal or glass bowl (metal freezes faster), a whisk or electric mixer, and the freezer. The basic method is to freeze for 20 to 30 minutes, remove and whisk/mix, and then return to the freezer, continuing to stir every 20 or 30 minutes until it is thick, firm, and has reached the desired texture.

45+ Delicious Homemade Ice Cream Recipes

Even the thought of ice cream is enough to conjure dreams of sunny weekend days lounging around in the yard, running through the sprinkler, and taking a break from the heat with a delicious ice-cold treat. While the store-bought stuff is nice, it's not hard to make a batch of really rich, bend-your-spoon thick ice cream without breaking the bank.

If you've never tried your hand at making this sweet dessert before, you might be surprised by just how easy it is. Though it takes some planning, most of your time will be spent letting it cool or freeze. You can often whip together a good ice cream base in less than half an hour. Then all you need to do is chill it, give it some time in a best ice cream maker, and let it freeze. What you get for all that "work" is an incredibly delicious dessert that tastes great and has exactly the flavors and ingredients you want! Wish your favorite chocolate chip ice cream had more chocolate chips? It can! Wish your favorite banana ice cream didn't have walnuts? That's all up to you now.

Homemade ice cream is also great way to treat guests. Nothing says spectacular like pulling out ice cream made from fresh berries or mint from the garden. And ice cream goes well with plenty of other summer desserts and no-bake dessert recipes. It's also needed when making delicious homemade ice cream sandwiches, too. Check 48 of our favorite ice cream recipes!

3.3. Why use vanilla extract?

Rob Linforth, Principal Research Fellow at the University of Nottingham’s Faculty of Science, notes that as we eat, what we register most intensely is the rate of change of flavour: that is, we perceive a quick, powerful burst of flavour more intensely than a slow, gradual build up of flavour ( 5 ).

Flavour can be best defined as a combination of taste, aroma, texture, temperature, sight (and even sound) experienced by an individual when eating or drinking. Flavour results from two types of molecules: those that are volatile (i.e. small and light enough to evaporate from their source), which are responsible for aromas and those that are non-volatile (i.e. don’t easily evaporate at room temperature), which are responsible for taste. It is generally believed that aroma is more important than taste in determining overall flavour, a generalisation that can be easily demonstrated by observing the difficulty in distinguishing between an apple and a pear if our nose is blocked by a cold or pinching fingers. Alcohol ( vanilla extract is made up of alcohol, water, vanilla pods, and sometimes sugar), being volatile, releases aroma compounds relatively quickly, giving a quick burst of vanilla aroma as soon as it is eaten.

3 Low-Carb Keto Ice Cream Brands to Settle the Craving With Even Less Effort

I don’t know about you, but I hate wasting time at the grocery store sifting through ice cream and “frozen dairy dessert” labels to see which ones (if any) are low-carb and sugar-free.

Even though certain flavors of these store-bought low-carb ice cream options may have more net carbs than others, they can be beneficial for quickly settling cravings every once in awhile — and if you stick to the serving size.

#1: Halo Top

Halo Top was one of the first ice cream brands to advertise how eating an entire pint of their ice cream was still better for you than eating just one serving of traditional ice cream.

That’s because Halo Top averages 280–360 calories and 20g of protein per pint .

Most Halo Top flavors begin with skim milk, eggs, erythritol, prebiotic fiber, and organic stevia leaf extract before their specific flavor components are added, which cuts down on calories, carbs, and sugars.

But Halo Top does still contain cane sugar so you’ll need to be careful here.

While many Halo flavors are low carb, some have higher net carbs than others so you’ll need to select your pint carefully using the nutrition facts and measure out your portion before you start indulging.

The next up and coming low-carb ice cream is the only one specifically marketed as keto-friendly.

#2: Rebel

Unlike Halo Top’s skim milk base, Rebel Creamery’s keto-aimed ice cream starts with a rich, fatty base of cream.

And instead of stevia, they sweeten their ice cream with erythritol and monk fruit and never use added sugar like Halo Top.

The result delivers between 56–76g of fat per pint (whereas Halo Top is 8–14g of fat) and only 5–8g of net carbs per pint [ * ].

No, there aren’t as many Rebel flavors as there are Halo Tops, and they’re only available at grocery stores in select US states, but they’re still one of the best options for people following a ketogenic diet.

#3: Enlightened

Enlightened ice cream pints are another low-sugar/low fat ice cream option boasting high protein and high fiber over high carbs.

With their gigantic assortment of flavors sweetened with all-natural, zero calorie sweeteners like monk fruit and erythritol, these pints and bars won’t spike your blood sugar and will give you variety so you’re never bored.

Again, IIFYM and you watch your serving size, your keto ice cream obsession shouldn’t kick you out of ketosis.

How to Make Custard-Style (French) Ice Cream

Get the recipe for a classic cooked custard Ice Cream Base.

What Do You Need to Make Homemade Ice Cream?


  • 8 egg yolks
  • 1 cup granulated sugar, divided
  • 1 cup heavy cream
  • 3 cups half-and-half
  • Pinch salt
  • 1 tablespoon vanilla extract (optional)


  • Bowls
  • Measuring cups and spoons
  • Saucepan
  • Whisk
  • Fine-mesh sieve
  • Freezer container


1. In a medium bowl, whisk together the egg yolks and half of the sugar. Set aside.

2. In a medium saucepan, stir together the cream, half-and-half, salt, and remaining sugar. Heat the mixture over medium-high heat, stirring often, until it comes to a simmer, then reduce heat to medium.

3. Add about 1/2 cup of the cream mixture to the egg mixture while whisking constantly (this helps prevent the eggs from cooking). Repeat with another 1/2 cup of the cream mixture.

4. Using a heatproof spatula, stir the cream mixture in the saucepan constantly as you pour the egg mixture into the pan.

5. Cook, stirring constantly, until thickened and mixture coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.

6. Strain the mixture through a fine-mesh sieve into a clean bowl and whisk in the vanilla extract. Set the bowl in an ice bath and stir the base occasionally until it&aposs cooled to room temperature. Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate at least 2 to 4 hours or overnight before churning, either in an ice cream machine or by hand (see below for tips on how to churn ice cream).

VIDEO: See how to make Maple Ice Cream

This creamy maple-sweetened ice cream tastes like it came straight from the sugar house. It&aposs a simple custard-style ice cream recipe that just replaces refined sugar with maple syrup for a just-sweet-enough maple-y treat. Feel free to dress it up with mix-ins or toppings or just enjoy it plain.

Top-rated French custard-style ice cream recipes to try:

4 bananas, very ripe, sliced and frozen


Blend the bananas in a blender or food processor until smooth. This may take a bit so just scrape it down and keep blending.

Here’s a tasty banana ice cream recipe with chocolate chips so you can have the taste of chocolate in a healthy snack that is especially refreshing on hot days! Made with just 2 ingredients including real bananas, you can have a healthy and delicious snack fast!

Watch the video: Παγωτό Σοκολάτα σε 5 λεπτά. Chocolate ice cream in 5 minutes. (July 2022).


  1. Crosleah

    What an excellent question

  2. Tobrecan

    Very good idea

  3. Nikoshura

    What words ... science fiction

  4. Mosheh

    I absolutely agree with you. I think this is a great idea. I agree with you.

Write a message