Easy No Egg Vanilla Ice Cream
An easy, egg-less vanilla ice cream to make in a countertop ice cream maker:
1 can evaporated milk,
1 can sweetened condensed milk,
1 cup half and half,
1 Tbsp vanilla (to taste).
Makes a little more than my ice cream maker can hold so I usually double it and end up making 3 batches. Great taste and texture.
Homemade Banana Ice Cream
One thing about Spring arriving is that I begin making new homemade ice cream recipes. Our weather has been unusally hot recently, so I have already made 3 new types! This banana ice cream is a new favorite for our entire family. It only uses ONE ingredient — bananas!
- 4 frozen bananas
Place frozen bananas in the food processor. Pulse several times to get your banana into smaller pieces. Once it has been broken down, run the processor on full speed for about 5 minutes. Be sure to stop every now and then and scrape down the sides of the food processor. The bananas will start to resemble soft serve ice cream in just a few short minutes.
You can either serve this immediately or place in the freezer to allow it to firm up like hard ice cream.
Apple Pie Ice Cream Recipe
This is a delicious homemade apple pie ice cream recipe. Perfect for dessert on a Sunday night.
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For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.
You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles. Get your copy today!
Recipe For Grape Ice Cream
My 8-year-old is a big fan of grapes. She loves them for snack, grape juice, grape jelly… you name it. With my recent obsession with making ice cream she’s been asking for grape ice cream. We tried a few different recipes and after some little tweaks we came up with the recipe for grape ice cream below.
Enjoy!
Homemade Grape Ice Cream
- 1 (12 ounce) can frozen grape juice concentrate
- 2 cups sugar
- 1/2 cup fresh lemon juice
- 1 (12 ounce) can evaporated milk
- 1 pint half-and-half
- 2 cups milk
Thaw the grape juice, then stir in the sugar until it is dissolved. Add the lemon juice, then the milk products. Stir until everything is well combined. Chill the mixture in the fridge, then pour it into your ice cream maker. Follow the manufacturer’s directions.
You can also pour everything into a large stainless steel bowl or even cake pan. Stick it in the freezer. Take it out every 15 to 20 minutes and use a plastic spatula to stir everything up and break up the little ice crystals that will start to form. The more you stir it up, the creamier your finished ice cream will be.
This turned out a bit to sweet and “grapey” for me, but my daughter loves it.
For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.
You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles. Get your copy today!
Ice Cream Smore Sandwich
- 3/4 cup heavy cream
- 6 ounces semisweet chocolate bits
- 12 to 14 graham crackers (more or less to fit your pan)
- 1 pint chocolate ice cream (let sit out to soften enough to spread)
- 1 pint vanilla ice cream (let sit out to soften enough to spread)
Put cream and chocolate pieces in a double boiler, bring water in bottom to a boil, then reduce heat and stir cream and chocolate until it melts together and becomes very smooth. (If you don’t have a double boiler, heat water in a big pot and put the cream and chocolate in a smaller pot or bowl that fits inside.)
Line an 8 to 9 inch square baking pan with heavy plastic wrap or parchment paper, making sure it comes up and over the sides. (This will be how you pull the s’mores out of the pan after freezing.)
Arrange 1/2 the graham crackers in the pan, cutting the crackers to fit the pan from edge to edge.
Drizzle about 3/4 of the chocolate sauce over the crackers, spreading evenly, and put in freezer until chocolate hardens, about 5 to 8 minutes.
Spread chocolate ice cream over the hardened chocolate sauce.
Spread vanilla ice cream over the chocolate ice cream.
Arrange remaining graham crackers over the ice cream, again cutting the crackers to fit the pan.
Slightly reheat the remaining chocolate sauce if necessary, then drizzle in a pretty pattern over the top layer of the graham crackers.
Put in freezer and freeze solid for about 3 to 4 hours.
When ready to enjoy, simply pick the s’mores out by lifting the edges of the plastic wrap or parchment paper. Put on cutting board and cut into squares with a knife.
For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.
You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles. Get your copy today!
Fast Homemade Ice Cream Recipe
Here’s a great recipe for all sorts of different fruit flavored homemade ice cream that you can make in just a few minutes. You don’t need an ice cream maker. Any blender or food processor will do.
Fast Homemade Ice Cream
- 2 cups frozen fruit (sliced)
- 1/2 cup of sugar (or more to taste)
- 1 cup heavy cream
Put the fruit in your blender or food processor. Add the sugar and a little of the cream and start processing/blending. Keep blending until the fruit is well pureed. Add more cream as needed to get the right consistency. Freeze the mixture for at least 30 minutes prior to serving.
I use this recipe quite a bit with bananas in the summer time. Take overripe bananas that are about to go bad and slice them. Put them in the freezer and use them anytime for this simple recipe.
This is delicious with any frozen fruit like:
- strawberries
- peaches
- blueberries
- mango
- raspberries
For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.
You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles. Get your copy today!
Homemade Peach Ice Cream Recipe
I picked up a basket of peaches this week and had quite a few extra ripe ones laying on the counter this morning. I made some delicious ice cream from and there’s hardly any left in the freezer. If you’ve been looking for a good homemade peach ice cream recipe, this is the one to try. The key is to use very ripe peaches. They have just the right amount of juice and sweetness to them (and of course plenty of that yummy peach flavor).
Homemade Peach Ice Cream Recipe
- 2 1/2 pounds fresh, ripe peaches
- 1/2 cup sugar
- 2 cups half-and-half cream
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 2 teaspoons pure vanilla extract
- 2 cups whole milk
Start with the peaches. Peel them and remove the pits. Cut them into chunks and then blend them in a food processor or blender until you get a smooth puree. You can also mash them good with a fork if you don’t have a blender.
Mix in the half and half. Stir in the remaining ingredients and pour the ice cream mixture into your machine. Follow the directions for your model to make the ice cream.
This makes about a gallon of ice cream mix. If you have a small machine or don’t need as much ice cream you can either cut the recipe in half, or process it in batches. The frozen ice cream will last for a couple of weeks in your freezer.
For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.
You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles. Get your copy today!
Stevia Vanilla Ice Cream
I have several family members with diabetes and have been looking for a few different ice cream recipes that use sugar substitutes like stevia. Here’s a great stevia vanilla ice cream recipe . It was a big hit!
Yes, it does use raw eggs. Personally I don’t have an issue with them, but if you prefer you can use either pasteurized eggs or egg substitute in this recipe. I find that texture of the ice cream isn’t quite as good when using the substitute.
Stevia Vanilla Ice Cream Recipe
- 1 (12 oz) can fat-free evaporated milk
- 2 tablespoons liquid stevia
- 1 1/2 cups whole milk
- 1 tablespoon vanilla extract
- 3 eggs, well beaten
Mix the stevia into the evaporated milk well. Add the milk and vanilla. Mix again until everything is combined.
Whisk the eggs in one at a time, and whisk until well combined.
If you prefer, you can use pasteurized egg substitute instead of raw eggs.
Pour the mixture into your ice cream maker and follow the directions for your model.
For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.
You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles. Get your copy today!
Low Fat Mint Ice Cream Recipe
Here’s another great refreshing ice cream idea. It’s a low fat mint ice cream recipe. Prepare it as shown below, or stir in some tiny dark chocolate chips at the end for yummy mint chocolate chip ice cream. Either way you’ll have a delicious frozen treat.
Low Fat Mint Ice Cream
- 2 cups low-fat milk
- 1 cup half-and-half
- 1 package fresh mint sprigs (about 1oz)
- 3/4 cup sugar
- Dash of salt
- 2 large egg yolks
Get out a heavy pot and pour the milk and half and half in it. Add the mint and heat to a simmer over medium heat. Turn off the stove, remove from the burner, cover and let it steep for 10 to 15 minutes.
Pour the milk mixture through a sieve to remove the mint leaves and return it to the pan.
Whisk the sugar, salt and egg yolkes together in a bowl until all the sugar is dissolved and the mixture is creamy and light yellow.
Pour a little of the warm milk into the egg mixture to temper the eggs. Pour the tempered eggs into the milk mixture in the pan and whisk until it is well combined.
Return the pan to the stove and cook it over medium heat for 2 to 3 minutes (stirring constantly). Pour the mixture into a bowl and put it in the fridge until it is well chilled (stirring every once in a while).
Pour the chilled mix into your ice cream maker and follow the manufacturer’s instructions.
For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.
You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles. Get your copy today!
Chai Tea Ice Cream Recipe
I love chai tea during the fall and winter months, but in the summer it’s just too hot. This year I started experimenting with a chai tea ice cream recipe. Here’s what I’ve come up with. It’s a great adult ice cream. My 8-year old isn’t a big fan though so keep that in mind if you’re making ice cream with the kids.
- 1 cup skim milk
- 5 chai tea bags
- 3/4 cup sugar
- 6 large egg yolks
- 2 teaspoons all-purpose flour
- 1 cup Fat Free Half & Half
- 1 cup fat-free evaporated milk
Start by making some chai tea with the milk and tea bags. Pour the milk in a medium sized pot and bring it to a simmer over medium high heat (watch it closely, you don’t want to let the milk bubble over). Remove it from the heat and add the tea bags. Allow the tea to steep for 10 to 15 minutes. The longer you let it steep, the stronger the chai flavor in your finished ice cream.
In the meantime, mix the sugar and egg yolkes with a wisk in a large bowl. Wisk them until you have a thick, light yellow mixture. Stir in the flour.
Squeeze the teabags out over the milk and discard. Add the half and half to the milk mixture and mix in well.
Next we need to add the milk to the egg mixture. Add a little at a time to the eggs to temper them (or you’ll end up with chai flavored scrambled eggs). Once all the milk has been worked into the egg mixture, pour everything back into the pot and put it on medium heat. Stir the mixture constantly until it starts to thicken just a bit. Remove it from the heat and allow it to cool for a few minutes.
Strain the mixture if needed, then add the evaporated milk. Put your ice cream mixture into the fridge until it is very cold, then add it to your ice cream maker and prepare according to the directions for your particular model.
If needed, put the finished ice cream in the freezer for 30 minutes to 2 hours to set all the way. scoop into bowls and enjoy!
For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here. 