7 Homemade Ice Cream Recipes You Can Treat Yourself To This Summer

If you want to treat yourself to a tasty ice cream but you don't want to get out of the house, check out these 7 ice cream recipes you can make at home!

Having ice cream on a hot summer day is always a good idea. Especially when you can make it at home using only natural flavors and a creative approach. Check out these 7 different homemade ice cream recipes you can make to surprise your friends and family this summer.

1. Banana

What you need:

3 bananas;
60 ml of milk;
a pinch of vanillin

How to make it:

Peel and slice the bananas and place in the freezer for a few hours. Beat the frozen bananas, milk and vanilla all together till homogeneous soft paste. Place the mixture into a wide mold, cover it with a food wrap, and leave it in the freezer for 1 to 2 hours.

2. Coconut and white chocolate

What you need:

35 grams of white chocolate;
70 grams of condensed milk;
50 grams of cream;
200 grams of thickened cream for whipping;
100 grams of grated coconut.

How to make it:

Melt chocolate in a microwave or using a water bath and mix in with condensed milk; add 50 grams of cream and put the mix in the fridge. Use a whisk to beat the cold thickened cream until soft peaks begin to form. Pour in melted chocolate and continue whisking for a minute or two. Place the mixture into a wide mold, cover it with a food wrap, and leave it in the freezer for 1 hour. Take it out, mix in grated coconut and freeze for another 3 hours.

3. Yogurt and mango

What you need:

2 ripe mangos;
120 grams of Greek yogurt
90 grams of honey;
2 tsp of lemon juice (optional).

How to make it:

Peel the fruits, cube them and place in the freezer for a few hours. Put yogurt, honey, lemon juice, and mangos into a blender or food processor and blend until smooth. If mangos are a little too sour, don’t bother adding lemon juice. Place the mixture into a wide mold, cover it with a food wrap, and leave it in the freezer for 1 to 2 hours.

4. Avocado with coconut milk

What you need:

400 grams of coconut milk
1 ½ of ripe avocados
1 tsp of lemon juice
100 grams of brown rice syrup, agave nectar, honey or any sweetener to your taste

How to make it:

Place a container of coconut milk in the refrigerator overnight. Take out the thickened consistency from the top and leave the liquid at the bottom behind – you won’t need it. Use a hand mixer to beat it until creamy consistency. Blend avocado pulp and lemon juice together, add in your cream and the sweetener. Place the mixture into a wide mold, cover it with a food wrap, and leave it in the freezer for 4 hours.

5. Chocolate with condensed milk

What you need:

80 grams of dark chocolate;
300 grams of thickened cream for whipping;
100 grams of condensed milk.

How to make it:

Melt chocolate in a microwave or using a water bath and let it cool down at room temperature. Beat the cold cream with a hand mixer. Add in condensed milk and continue beating; then add chocolate and beat until creamy consistency. Place the mixture into a wide mold, cover it with a food wrap, and leave it in the freezer for 1-2 hours.

6. Mint and chocolate

What you need:

250 ml of milk;
130 grams of sugar;
a handful of mint leaves;
5 egg yolks;
500 grams of thickened cream for whipping;
120 grams of grated dark chocolate.

How to make it:

Pour the milk into a pot, add 60 grams the sugar and all mint leaves. Use low heat to heat up the milk and keep stirring. Remove the pan from the stove and leave it for at least 1 hour so that the milk can absorb the mint flavor. Strain the milk through a sieve; squeeze the mint leaves well and leave them behind – you won’t need them anymore. Heat up the milk again. Whisk the yolks and the remaining 60 grams of sugar. Stir it with a spatula until it starts boiling. Place the pan in a container of iced water and stir until cooled down completely. Beat the cold cream until creamy consistency and mix it in with the milk mixture. Add in grated chocolate. Place the mixture into a wide mold, cover it with a food wrap, and leave it in the freezer for 4 to 5 hours. Check on your ice cream and stir it every other hour to make sure it’s all smooth and creamy.

7. Strawberry with condensed milk

What you need:

480 ml of thickened cream for whipping;
380 grams of condensed milk;
180 grams of strawberries.

Beat the cold cream until creamy consistency. Add in condensed milk and beat until smooth. Slice the strawberries, add them to the creamy mixture and blend everything together. Place it into a wide mold, cover it with a food wrap, and leave it in the freezer for 3 to 4 hours.