Best 20 Ice Cream Recipes

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Indulge in a delectable world of frozen delight with our curated collection of ice cream recipes. From classic favorites to innovative twists, this article offers a symphony of flavors and textures to satisfy every craving. Dive into the creamy richness of our Vanilla Bean Ice Cream, a timeless classic that never fails to impress. Discover the vibrant burst of berries in our Strawberry Swirl Ice Cream, a perfect balance of sweet and tangy. Transport yourself to a tropical paradise with our Coconut Pineapple Ice Cream, a luscious blend of tropical flavors. For a decadent treat, immerse yourself in the velvety smoothness of our Chocolate Fudge Ice Cream, a chocolate lover's dream. And for those seeking a unique adventure, embark on a culinary journey with our Lavender Honey Ice Cream, a fragrant fusion of floral and sweet. Each recipe is meticulously crafted to guide you through the process, ensuring every scoop is a moment of sheer bliss.

Let's cook with our recipes!

HOMEMADE VANILLA ICE CREAM



Homemade Vanilla Ice Cream image

We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1-1/4 quarts.

Number Of Ingredients 4

2 cups heavy whipping cream
2 cups half-and-half cream
1 cup sugar
2 teaspoons vanilla extract

Steps:

  • Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.

Nutrition Facts : Calories 308 calories, Fat 22g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 37mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

EASY HOMEMADE VANILLA ICE CREAM



Easy Homemade Vanilla Ice Cream image

Use this easy recipe to make vanilla ice cream, or add your favorite flavors to it.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Yield 12

Number Of Ingredients 3

4 cups half-and-half or light cream
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 tablespoons vanilla extract

Steps:

  • In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 14.2 g, Cholesterol 41.5 mg, Fat 12.8 g, Protein 3.8 g, SaturatedFat 8.1 g, Sodium 79.9 mg, Sugar 10.9 g

EASY MINT CHOCOLATE CHIP ICE CREAM



Easy Mint Chocolate Chip Ice Cream image

This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.

Provided by Darryn M. Briggs

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 2h45m

Yield 8

Number Of Ingredients 8

2 cups 2% milk
2 cups heavy cream
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring
1 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
  • Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g

HOMEMADE VANILLA ICE CREAM



Homemade Vanilla Ice Cream image

This vanilla ice cream is everything you would want in a classic-rich and creamy with a pure, balanced flavor that can hold its own whether you serve it in a cone, with pie or as a base for candy or cookie mix-ins.

Provided by Food Network Kitchen

Time 4h35m

Yield 1 generous quart

Number Of Ingredients 6

3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
5 large egg yolks

Steps:

  • Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
  • Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.

ICE CREAM SANDWICH CAKE



Ice Cream Sandwich Cake image

My daughter renamed this recipe 'The Best Dessert I've Ever Eaten' this summer when I prepared it for Memorial Day. I had made it before, but my husband had probably eaten all of it before she had a chance to get a taste! My husband doesn't like me to take this dessert to a large gathering because it means he won't have any leftovers! Got this recipe from a Bunco friend.

Provided by DAYMOMMY

Categories     Desserts     Frozen Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 5

24 vanilla ice cream sandwiches, unwrapped
2 (8 ounce) containers whipped topping (such as Cool Whip®), thawed
1 (12 ounce) jar hot fudge ice cream topping, warmed
1 (12 ounce) jar caramel ice cream topping
¼ cup chopped pecans, or to taste

Steps:

  • Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 85.4 g, Cholesterol 39.8 mg, Fat 24.8 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 16.1 g, Sodium 260 mg, Sugar 47.7 g

HOMEMADE ICE CREAM CONES



Homemade Ice Cream Cones image

These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven.

Provided by Mallory Strange

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 8

Number Of Ingredients 8

2 eggs
½ cup white sugar
¼ cup butter, melted and cooled
3 tablespoons milk
½ teaspoon vanilla extract
⅓ cup all-purpose flour
⅛ teaspoon salt
3 tablespoons vegetable oil, or as needed

Steps:

  • Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
  • Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

Nutrition Facts : Calories 184.9 calories, Carbohydrate 16.9 g, Cholesterol 62.2 mg, Fat 12.3 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 97.2 mg, Sugar 12.9 g

BEST BANANA ICE CREAM



Best Banana Ice Cream image

My son-in-law says this is the best banana ice cream he's ever had. It's always requested at family gatherings. -Donna Robbins, Skiatook, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 quarts.

Number Of Ingredients 8

4 cups half-and-half cream
2-1/2 cups sugar
Dash salt
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
3 teaspoons vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)

Steps:

  • In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 308 calories, Fat 20g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 55mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.

EASY BANANA ICE CREAM



Easy Banana Ice Cream image

When bananas are over-ripe, don't throw them away. Peel them, wrap them in plastic wrap, and freeze them. Two ingredients are all you need to make this family-pleaser.

Provided by ANNE MARSHALL

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 5m

Yield 2

Number Of Ingredients 2

2 peeled and chopped bananas, frozen
½ cup skim milk

Steps:

  • Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 30 g, Cholesterol 1.2 mg, Fat 0.4 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 26.9 mg, Sugar 17.5 g

GEORGIA PEACH HOMEMADE ICE CREAM



Georgia Peach Homemade Ice Cream image

This is the best peach ice cream you'll ever eat!!!

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 32

Number Of Ingredients 7

2 ½ pounds fresh peaches - peeled, pitted and chopped
½ cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed

Steps:

  • Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
  • In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
  • Follow the manufacturer's instructions to freeze the ice cream.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 14.1 g, Cholesterol 15.6 mg, Fat 4.5 g, Protein 2.8 g, SaturatedFat 2.7 g, Sodium 42.4 mg, Sugar 13.3 g

ICE CREAM COOKIE DESSERT



Ice Cream Cookie Dessert image

Our family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare this Oreo ice cream cake! -Kimberly Laabs, Hartford, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 5

1 package (15-1/2 ounces) Oreo cookies, crushed, divided
1/4 cup butter, melted
1/2 gallon vanilla ice cream, softened
1 jar (16 ounces) hot fudge ice cream topping, warmed
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 573 calories, Fat 27g fat (14g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.

EASY ICE CREAM IN A BAG



Easy Ice Cream in a Bag image

Great recipe for kids on a campout. Eat the ice cream right out of the bag or serve over homemade cobbler.

Provided by JOLEANB

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 20m

Yield 1

Number Of Ingredients 6

¼ cup milk
¼ cup half-and-half
1 tablespoon white sugar
¼ teaspoon vanilla extract
1 cup ice cubes, or as needed
3 tablespoons ice cream rock salt

Steps:

  • Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
  • Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
  • Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 18 g, Cholesterol 28.5 mg, Fat 8.9 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 20978.6 mg, Sugar 15.5 g

OLD-TIME CUSTARD ICE CREAM



Old-Time Custard Ice Cream image

I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon. -Martha Self, Montgomery, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2-3/4 quarts.

Number Of Ingredients 7

1-1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
4 cups whole milk
4 large eggs, lightly beaten
2 pints heavy whipping cream
3 tablespoons vanilla extract

Steps:

  • In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

Nutrition Facts : Calories 252 calories, Fat 18g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 98mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.

CINNAMON ICE CREAM



Cinnamon Ice Cream image

This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!

Provided by Elizabeth

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 1h50m

Yield 8

Number Of Ingredients 6

1 cup white sugar
1 ½ cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

  • In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
  • Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 28.4 g, Cholesterol 104 mg, Fat 17.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 10.5 g, Sodium 47.5 mg, Sugar 25.3 g

CONTEST-WINNING BUTTER PECAN ICE CREAM



Contest-Winning Butter Pecan Ice Cream image

This rich buttery ice cream sure beats store-bought versions. And with its pretty color and plentiful pecan crunch, it's nice enough to serve guests at a summer party. -Jenny White Glen, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 1 quart.

Number Of Ingredients 7

1/2 cup chopped pecans
1 tablespoon butter
1-1/2 cups half-and-half cream
1 cup packed brown sugar
2 large eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Nutrition Facts : Calories 298 calories, Fat 18g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 69mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

FRIED ICE CREAM



Fried Ice Cream image

Vanilla ice cream with a crunchy coating. Serve with whipped cream, honey, and cherries.

Provided by Jeri Zieman

Categories     Desserts     Frozen Dessert Recipes

Time 4h

Yield 8

Number Of Ingredients 5

1 quart vanilla ice cream
3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for frying

Steps:

  • Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
  • In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
  • In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
  • Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 25 g, Cholesterol 29 mg, Fat 29.3 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 149.5 mg, Sugar 15.2 g

CREAMSICLE® ICE CREAM CAKE



Creamsicle® Ice Cream Cake image

Two layers of orange-flavored cake sandwich a layer of vanilla ice cream in this simple recipe, then it's finished off with some whipped topping for a bit of extra flair. And it tastes like the real deal.

Provided by Mackenzie Schieck

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 5h30m

Yield 12

Number Of Ingredients 7

1 serving cooking spray
1 (18.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
1 cup water
3 large eggs
⅓ cup vegetable oil
1 (1.5 quart) container vanilla ice cream
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Blend cake mix, water, eggs, and oil in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 27 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Let cool completely, about 30 minutes.
  • Use a serrated knife to slice off the top to create a flat surface. Slice the cake in half so you have two 9x6 1/2-inch cakes.
  • Line a jelly roll pan with plastic wrap. Place one half of the cake in the pan. Cover with scoops of ice cream, pressing down gently as you go to create an even layer. It's okay if the edges aren't smooth or even.
  • Place the second layer of cake on top, pressing down gently with the palm of your hand. Spread whipped topping on top of the cake. Freeze until completely frozen through, 4 to 6 hours.
  • Remove the cake from the freezer and trim on all 4 sides so that you have smooth edges. Return to the freezer until ready to serve.

Nutrition Facts : Calories 455.2 calories, Carbohydrate 52.8 g, Cholesterol 71.6 mg, Fat 25.4 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 348.9 mg, Sugar 36.7 g

VANILLA ICE CREAM V



Vanilla Ice Cream V image

No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream! This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.

Provided by JKINFLA

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 55m

Yield 32

Number Of Ingredients 5

2 quarts half-and-half cream
½ pint heavy cream
1 ½ cups white sugar
4 teaspoons vanilla extract
1 pinch salt

Steps:

  • Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Nutrition Facts : Calories 141.7 calories, Carbohydrate 12.2 g, Cholesterol 32.4 mg, Fat 9.7 g, Protein 1.9 g, SaturatedFat 6 g, Sodium 27.5 mg, Sugar 9.5 g

OLD-FASHIONED ICE CREAM SODAS



Old-Fashioned Ice Cream Sodas image

I keep the ingredients for these ice cream sodas on hand so I can enjoy a treat anytime I want. You can easily make more when feeding a crowd. -Anna Erickson, Terrebonne, Oregon

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 5

3/4 cup chocolate syrup
1 cup milk
4 cups carbonated water, chilled
8 scoops chocolate ice cream (about 2-2/3 cups), divided
Whipped cream in a can, optional

Steps:

  • Place 3 tablespoons chocolate syrup in each of four 16-oz. glasses. Add 1/4 cup milk and 1 cup carbonated water to each; stir until foamy. Add two scoops of ice cream to each glass. Top with whipped cream if desired.

Nutrition Facts : Calories 476 calories, Fat 17g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 159mg sodium, Carbohydrate 76g carbohydrate (70g sugars, Fiber 3g fiber), Protein 8g protein.

BUTTER PECAN ICE CREAM



Butter Pecan Ice Cream image

Creamy homemade ice cream! Excellent summertime treat!

Provided by SUSAN LONG

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h5m

Yield 16

Number Of Ingredients 7

⅓ cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, beaten
1 ½ cups half-and-half cream
½ cup heavy cream
1 teaspoon vanilla extract

Steps:

  • In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
  • Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
  • Pour into ice cream maker and freeze according to manufacturers' directions.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.1 g, Cholesterol 43.7 mg, Fat 8.3 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 4.1 g, Sodium 29.9 mg, Sugar 13.6 g

HOW TO MAKE VANILLA ICE CREAM



How to Make Vanilla Ice Cream image

Vanilla is the king of ice cream flavors. This version without eggs ('American' or 'Philadelphia-style') has a brighter, more pronounced vanilla flavor.

Provided by Chef John

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 2h35m

Yield 4

Number Of Ingredients 4

¾ cup white sugar
1 cup heavy whipping cream
2 ¼ cups milk
2 teaspoons vanilla extract

Steps:

  • Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
  • Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
  • Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
  • When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 45.8 g, Cholesterol 92.5 mg, Fat 24.7 g, Protein 5.8 g, SaturatedFat 15.4 g, Sodium 79.1 mg, Sugar 44.2 g

Tips:

  • Chill ingredients: Make sure to chill all ingredients before starting, especially the cream and milk. This will help the ice cream freeze more smoothly.
  • Use high-quality ingredients: The better the quality of your ingredients, the better your ice cream will taste. Choose high-quality milk, cream, and sugar.

  • Don't overmix: Overmixing the ice cream base can make it grainy. Mix just until the ingredients are combined.

  • Freeze quickly: Once the ice cream base is churned, transfer it to a freezer-safe container and freeze immediately. This will help prevent the formation of ice crystals.

  • Store properly: Store the ice cream in an airtight container in the back of the freezer. This will help it stay fresh and delicious for up to 2 weeks.

Conclusion:

With these recipes and tips, you'll be able to make delicious ice cream at home that everyone will love. From classic vanilla to fun and creative flavors, there's an ice cream recipe for everyone. So get creative and experiment with different flavors and toppings. Happy ice cream making!

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