Thick, cold and creamy homemade strawberry ice cream is packed with fresh strawberries and is the perfect dessert treat, any time of year!
Servings: 0.5 cup
Nutrition Facts : servingSize 0.5 cup, calories 204 kcal, Carbohydrate 17 g, Protein 1 g, Fat 14 g, Saturated Fat 9 g, Cholesterol 55 mg, Sodium 24 mg, Sugar 15 g
- 1 ½ cups sliced fresh strawberries
- 1 Tablespoon granulated sugar
- 2 cups heavy whipping cream
- 1 cup milk
- ¾ cup granulated sugar
- 1½ teaspoons vanilla extract
- Combine strawberries and 1 Tablespoon granulated sugar in medium bowl. Mash with a potato masher to break up the strawberries a bit. Let sit for about 15 minutes.
- In a large bowl, whisk together the whipping cream, milk, granulated sugar and vanilla extract until sugar has dissolved.
- Add strawberries to ice cream mixture. Stir well to combine. Pour into canister of ice cream maker, and freeze according to manufacturer’s instructions.
- When done, remove ice cream to a freezable covered container. Place in freezer to firm up, for about 2 hours.
- Serve, and enjoy!
An incredibly quick and easy homemade ice cream with very few ingredients!
Nutrition Facts :
- 2 cups heavy cream (or regular cream)
- 1 cup whole milk
- 1/2-3/4 cups sugar (see note)
- 1 tablespoon vanilla extract
- Add-in options of your choice
- Whisk all ingredients together and process according to your ice cream machine directions. If desired, add toppings or add-ins in the last minute of churning, mix in by hand, or layer in by hand. Freeze in freezer until firm.
I’ve been making this ice cream for years, ever since I bought my little Krups ice cream maker. The recipe works like a charm, as long as you follow the directions: freeze the bowl properly (the colder the better), make sure the custard thickens nicely, and cool it enough before making the ice cream.
Nutrition Facts :
- 1 1/2 cups coconut cream
- 1 1/2 cups soy milk (or other plant milk)
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tbsp vanilla essence (or a scraping from half a vanilla pod)
- First, make sure you’ve frozen your ice cream bowl overnight.
- In a small bowl, whisk the cornstarch with 1/2 cup of the milk, making sure to remove any lumps.
- In a saucepan, combine the coconut cream, milk, cornstarch mixture and sugar.
- Bring to a boil, stirring often as it thickens.
- As soon as it begins to boil, remove from the heat and stir in the vanilla.
- Cool, cover and refrigerate for an hour or two.
- Pour into your ice cream maker and freeze according to the manufacturer’s directions.
- Serve immediately, and store the rest in airtight containers in the freezer.
This chocolate ice cream has a premium taste, without all the work that typically goes into a premium ice cream.
Servings: 1/2 cup
Nutrition Facts : servingSize 1/2 cup, calories 186 calories, Sugar 11.1 g, Sodium 24.4 mg, Fat 14.8 g, Saturated Fat 9.4 g, Trans Fat 0.5 g, Carbohydrate 13.1 g, Fiber 1.1 g, Protein 2.8 g, Cholesterol 45.4 mg
- 2 cups heavy cream
- 1-1/2 cups milk
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder (natural or Dutch-processed)
- 1 tsp vanilla extract
- Whisk all the ingredients together in a large measuring bowl, until cocoa and sugar dissolve.
- Pour chocolate ice cream base into ice cream maker, and churn, until it reaches the consistency of soft serve.
- For hard-scoop ice cream, transfer to a freezer-safe container, and freeze for an additional two hours (longer is fine).
Nutrition Facts :