Ice cream recipes are something you can never go wrong with! They satiate your palate with their creamy, delicious goodness. There are so many varieties and flavors of Ice cream out there that no one will be left out or disappointed. Here are 5 delectable ice cream recipes for the win!
1. Honey Roasted Strawberry Ice Cream
Honey roasted, creamy, and indeed delightful. This ice cream recipe is one for the books. It is an old-fashioned recipe with a twist. The taste is refreshing with fresh strawberries, honey, brown sugar, and cream. This treat will have you more than jumping for joy!
Ingredients
Custard
1/2 cup brown sugar
⅛ teaspoon fine sea salt
6 large egg yolks
2 cups heavy cream
1 cup whole milk
1/4 cup Nature Nate’s Honey
1 tsp vanilla bean paste
1/2 cup (3 oz) milk chocolate, chopped or mini chocolate chips
Honey Roasted Strawberries
1-pint strawberries halved
2 Tbsp honey
Instructions
Custard
In a large bowl, whisk together the brown sugar, salt, and egg yolks until they’re smooth and pale in color. Set aside.
Place the heavy cream, whole milk, and honey in a medium saucepan and heat over medium heat until the mixture begins to boil, at about 200F (93C).
Slowly pour the milk mixture over the egg mixture while whisking continuously. The custard should now be at about 170F (77C). If it’s not, return the whole custard to the saucepan and cook over low heat, stirring continuously until it reaches 170F (77C).
Stir in the vanilla and pour the custard into an airtight container or jar and allow it to cool at room temperature, then refrigerate overnight. *Also, freeze your ice cream machine overnight or per the instruction manual.
Honey Roasted Strawberries
Preheat the oven to 350 F.
Place the strawberries on a cookie sheet and drizzle honey on top. Roast the strawberries in the oven for 5 minutes, then remove and use a spatula to toss the strawberries in the juice and honey. Roast for another 5 minutes.
Dump the strawberries, with all the juice, into an airtight container or jar and allow to cool completely. Use an immersion blender (or a food processor, choppers, etc.) to partially puree the strawberries. You want most of it pureed but leave some chunks. Cover and refrigerate it overnight.
After everything has chilled overnight, prepare your ice cream machine per the instruction manual. Pour in the custard, churn for 15 minutes, and pour in the strawberry mixture. Churn for another 5-10 minutes until it looks like the consistency of soft-serve ice cream.
Fold in the chocolate chips, cover the ice cream with a lid or plastic wrap and freeze for at least 4-6 hours.
Note: This can also be done by incorporating the custard, strawberry mixture, and chocolate chips and freezing overnight in an airtight container.
2. Thai Tea Ice Cream
This Thai tea ice cream recipe is flavorful and creamy! It is mildly spicy and sweet with an appropriate amount of kick to have you wanting more. The recipe is no-churn, and it is bound to shake things up for any occasion.
Ingredients
2 1/2cups of cold heavy cream (separated into 1 cup and 1 1/2 cups)
1/3 cupThai loose leaf tea mix
1cupsweetened condensed milk (divided into 1/3 cup and 2/3 cup)
2teaspoonsvanilla extract
1teaspoonsalt split in half
Instructions
Simmer 1 cup of heavy cream until it hits around 180°F or is warmly heated. Add in loose Thai tea and mix well. Turn heat off and steep for 30 minutes.
Strain the Thai tea mix from the heavy cream with a cheesecloth. It’s okay if some of the mixtures remain in the heavy cream; just get out as much as you can with the cheesecloth. Place in the refrigerator until cool, about 1 hour.
In a separate bowl, pour the rest of your COLD heavy cream (1 1/2 cups) and vanilla extract. Whip until stiff peaks form, about 4-5 minutes. Stir in 1/2 cup sweetened condensed milk and the rest of the salt (1/2 teaspoon).
Once the Thai tea heavy cream is cold, remove it from the fridge and whip it until stiff peaks form about 4-5 minutes. Stir in 1/4 cup of sweetened condensed milk and 1/2 teaspoon of salt.
Pour the vanilla heavy cream mixture into a loaf pan, then pour the Thai tea heavy cream mixture on top.
Cover with cling wrap and set in the freezer for at least 8 hours or overnight.
3. Peachy Keen Ice Cream
This peachy recipe is a peach and cream lover’s ultimate treat! Peach ice cream is excellent for a hot summer day, I don’t know. It just screams tropical. Paradise, here I come because this ice cream is calling my name with its fresh fruity flavor.
Ingredients
6 eggs
3/4 cup of pure cane sugar
4 teaspoons of vanilla extract
14 ounces of sweetened condensed milk
36 ounces of evaporated milk
1 teaspoon of salt
3 cups of crushed peaches (washed, peeled, and pitted)
5 cups of whole milk
16 pounds of ice & rock salt (freezing supplies for ice cream maker)
Instructions
Cream or mix the eggs and the sugar together using a mixer.
Then add in the vanilla extract.
Next, mix the sweetened condensed milk, scraping the liquid out of the can with a spatula.
Add both cans of evaporated milk.
Add in a good-sized dash of salt, which equals about a teaspoon.
Mix in the crushed peaches, mixing everything together well.
Pour the mixture into the metal canister of your ice cream maker.
Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
Follow the specific instructions for your choice of ice cream maker
Serve and enjoy!
4. Pralines ‘n Cream Ice Cream
This ice cream recipe is super smooth and velvety with the perfect combination of salty and sweet. It has a rich caramel flavor and is the best if you’re looking for something chewy and gooey for your taste buds.
Preheat the oven to 350 F. Combine the brown sugar, molasses, butter, cinnamon, and salt in a small bowl. Add the pecans and stir until they are well coated. Spread the nuts on a parchment-lined baking sheet and bake for 12 minutes until they are bubbling and dark in color. Remove from the oven and allow them to cool completely. Chop the cooled and hardened pecan praline into small pieces.
Line a 9×5 inch loaf pan with parchment paper. Whisk together the sweetened condensed milk and the molasses in a small bowl. Whip the heavy cream until stiff peaks form. Drizzle in the condensed milk mixture and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
Fold the chopped pecan praline into the cream mixture, and spread this in the prepared pan. Cover and freeze for at least 6 hours.
5. Sweet Corn Ice Cream
This ice cream recipe may seem odd, but it has a sweet, unique flavor. This delight will broaden your taste buds like you won’t believe! It’s excellent, and this particular recipe has almost a caramel taste with hints of coconut.
Ingredients
2 ears of fresh corn (about 2 cups of corn kernels), sub with 1 15-ounce can of corn kernels
1 15-ounce can coconut cream or full-fat coconut milk
2 cups oat milk
3/4 cup granulated sugar or coconut sugar
1/2 tablespoon vanilla extract
1 scoop of vanilla protein of choice (Garden of life raw organic vanilla protein is a good choice)
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
Instructions
Add the corn kernels, coconut cream, and scoop of protein powder to a high-speed blender. Blend until combined and creamy.
Add the blended corn-coconut mixture to a pot. Stir in the vanilla extract, sugar, oat milk, cinnamon, and sea salt. Mix until combined. Heat the mixture over medium-low heat, stirring constantly.
Let the mixture cool, pour the ice cream into a loaf pan, and cover with plastic wrap. Press the plastic wrap onto the surface of the mix. Freeze overnight.
Serve with a pinch of salt and cinnamon, and enjoy!
Do you know any good ice cream recipes to try out? If so, tell us in the comments section!
