Best 9 Quick Ice Cream Recipes

QUICK AND EASY ICE CREAM PIE

Steps:

• let ice cream soften slightly .
• spread evenly in pie crust.
• squeeze chocolate syrup over pie in a criss-cross motion .
• do the same with the caramel syrup in oppostie direction .
• sprinkle top of pie with the crushed candy topping .
• freeze until ready to serve .
• any combination of ice cream and toppings works wonderfully, this just happens to be my favorite combination !

QUICK COFFEE ICE CREAM

Steps:

• In a Dutch oven, heat milk to 175°. Stir in sugar until dissolved; cool. Transfer to a 3-qt. freezer container. Stir in the coffee, cream and vanilla. Cover and freeze for 4-5 hours or until mixture is slushy. Beat with an electric mixer until smooth. Freeze until firm. Remove from the freezer 30 minutes before serving.

QUICK MANGO ICE CREAM

Steps:

• Combine frozen mangoes, almond milk, sweetener, and vanilla extract in a high-capacity blender, such as a Vitamix®. Blend until mixture has the consistency of ice cream, 45 to 60 seconds.

QUICK ICE CREAM

Steps:

• Fold the pudding together with the whipped topping. Return to whipped topping container and freeze 8 hours or overnight with lid slightly open.

QUICK VANILLA ICE CREAM

Steps:

• In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
• Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
• Stir 1 vanilla bean (split and scraped) or 2 teaspoons pure vanilla extract into custard. If using bean, cover custard and let stand 30 minutes.
• Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

QUICK BANANA ICE CREAM

Steps:

• Tip the frozen banana chunks into the food processor.
• Add the vanilla essence, sugar and half the buttermilk.
• Turn on the processor and let it run for a few moments. While it is still running, pour in the remaining buttermilk in a thin steady stream.
• Let the machine run until the mixture is beautifully smooth and creamy.
• Serve at once.

SUPER QUICK EXOTIC ROSE ICE CREAM

Steps:

• Place the strawberry ice cream in a large freezable, airtight container & gently mix in the rose water. Take your cardamom seeds & roughly grind then add to the ice cream. Place in the freezer to chill whilst you make the meringues.
• Preheat the oven to 150-160c. Whip the egg white until soft peak stage then whisk in the sugar & cream of tartar.
• Spoon the meringue mix onto a baking sheet lined with aluminium foil. Use the back of the spoon to smooth the meringue into flat circles approx 1cm high & 8 cm wide. Place in the oven & cook for 25 minutes.
• Turn the oven off but leave the meringues in the oven to dry out for approx 1 hour.
• When the meringues have dried out & have been allowed to cool, chop them up & very gently fold them into the ice cream. Return the ice cream to the freezer for at least 20 minutes or until ready to serve.
• To serve the ice cream, spoon into individual serving bowls, top with chopped pistachios & rose petals if using - enjoy!

QUICK BANANA MILKSHAKE (ICE CREAM FREE)

Steps:

• Put banana, milk, ice, sugar, and cinnamon in a blender; puree until smooth.

QUICK CARDAMOM ICE CREAM (AKA. KHULFI)

Steps:

• If using a cardamom pod, discard the pod husk and ground the cardamom to a powder. Add ground cardamom to milk. Bring milk and cardamom to a boil and continue to simmer for 10 minutes to infuse milk with cardamom flavor. Stir continuously. Stir in any film that develops on top of the milk. Let cool. Whip cream cheese until smooth. Gradually add in the evaporated milk and continue to stir cream cheese to combine both ingredients and keep the cream cheese smooth and not lumpy. Once the evaporated milk and cream cheese mixture is smooth and completely combined, add the condensed milk, the cardamom milk mixture, and the lemon juice. Stir well and put in the freezer until frozen. Serve like ice cream. The traditional Asian Indian dessert is also served with crushed pistachios on top.