Ice Cream
I scream, you scream, we all scream for ice cream!
Ice cream is probably one of the most iconic summer desserts. To that end, here are six yummy ice cream recipes to help you through the day (especially a hot summer's day), including Homemade Strawberry Ice Cream and Peanut Butter Coconut Ice Cream. Enjoy!
STRAWBERRY SHORTCAKE ICE CREAM CAKE
This recipe is from the Food Network.
Active Time: 1 hour; Total Time: 2 hours (plus 2-1/2 hour freezing); Yield: 8 servings; Level: Easy
To view this online, click here.
Ingredients
2 sticks unsalted butter, at room temperature, plus more for the pans
2-1/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
4 large eggs
1 tablespoon plus 2 teaspoons pure vanilla extract
3/4 cup whole milk
1 pint strawberry ice cream
1 pint vanilla chocolate chip ice cream
4 cups strawberries (about 2 pints), hulled and quartered
1 tablespoon fresh lemon juice
2 cups cold heavy cream
1/2 cup confectioners' sugar
Directions
Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans, line the bottoms with parchment and butter the parchment. Lightly dust the pans with flour and tap out any excess.
Whisk the cake flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the brown sugar and 1/2 cup granulated sugar and beat until light and fluffy, about 5 minutes. Scrape down the sides and beat in the eggs one at a time. Beat in 1 tablespoon vanilla. Reduce the speed to low and beat in the flour mixture in 3 batches, alternating with the milk. Increase the speed to medium high and beat until the batter is just combined, about 20 seconds (do not overbeat).
Divide the batter between the prepared pans. Bake until the cake is just golden and springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 20 minutes in the pans, then turn out onto the rack, remove the parchment and let cool completely.
Meanwhile, remove the ice cream from the freezer and let soften slightly. Combine both flavors in a large bowl and stir together with a rubber spatula. Line one of the cooled cake pans with plastic wrap and fill with the ice cream in an even layer. Cover with plastic wrap and freeze until firm but not rock solid, about 45 minutes.
Uncover the ice cream and invert onto one of the cake layers; discard the plastic wrap. Top with the second cake layer, gently pressing it into the ice cream. Smooth the sides with an offset spatula. Freeze until firm, at least 1 hour.
Meanwhile, pulse 2 cups strawberries in a food processor until liquefied. Strain through a fine-mesh sieve, pressing with a rubber spatula; set the puree aside. Combine the remaining 2 cups strawberries, remaining 2 tablespoons granulated sugar and the lemon juice in a small bowl; toss.
Combine the heavy cream, confectioners' sugar and remaining 2 teaspoons vanilla in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the strawberry puree.
Remove the cake from the freezer and frost with the strawberry whipped cream. Return to the freezer until the whipped cream hardens, at least 45 minutes or overnight. Top with the macerated strawberries. Let the cake soften 10 to 15 minutes before slicing.
FAST AND FRUITY ICE CREAM
This is from Ree Drummond on the Food Network.
Active Time: 10 minutes; Total Time: 10 minutes; Yield: 4 to 5servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/fast-and-fruity-ice-cream-5534049.
Ingredients
2 cups frozen mango
2 cups frozen strawberries
1 cup plain Greek yogurt
1/2 cup heavy cream
1-1/2 teaspoons vanilla
3 ounces dark chocolate, chopped, plus more for shaving
Directions
Place the frozen fruit in a food processor with the Greek yogurt, heavy cream and vanilla. Process until smooth. Add the chopped chocolate and pulse until the chocolate pieces have become small bits. Serve immediately in bowls and garnish with shaved dark chocolate over the top.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
MASALA CHAI ICE CREAM
This is from Vegetarian Times, and begins, "All the cardamom, spice, and tea flavors you love – in a creamy, frozen treat." It goes on to state, "Indian ice cream is traditionally made by boiling whole milk for hours until it thickens, making it denser than its Western counterpart, which is typically aerated. To save time, this masala chai ice cream recipe uses evaporated milk as a quick alternative to boiling whole milk. To make the ice cream dairy-free, swap in evaporated coconut milk and condensed coconut milk."
Cook Time: 15 minutes; Duration: 255 minutes; Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/masala-chai-ice-cream/.
Ingredients
1-3/4 cups evaporated milk
1-1/2 cups condensed milk
3 teabags black tea, such as English breakfast, or 2 tsp loose-leaf tea
1/2 tsp dried ginger or juice squeezed from a 1-inch piece fresh, grated ginger (fibrous part discarded)
1/2 tsp ground Ceylon cinnamon
3 pods green cardamom, seeds finely crushed and husks discarded
8 2-inch-diameter silicone molds or 2 plastic tubs (should each hold 2–3 cups/22 oz)
1 tsp crushed pistachios
Preparation
In a medium saucepan over low heat, combine milks, tea, ginger, cinnamon, and cardamom; cook, stirring frequently, until milk is almost boiling.
Remove from heat and pour liquid through a sieve into a heatproof jug. Squeeze teabags, if using, in order to extract maximum flavor.
Cool mixture to room temperature, about 1 hour. Divide among molds or pour into tubs. Freeze until solidified, 2–3 hours for molds or overnight for tubs. Store in freezer up to 2 months.
Serve sprinkled with crushed pistachios.
PEANUT BUTTER COCONUT ICE CREAM
This is from the June 2008 issue of Vegetarian Times, page 63. It begins, "A heavy-duty blender (such as a Vita-Mix) makes quick work of this frozen treat, but a regular blender will get the job done if you just keep turning it off and pushing down the ice cubes. Or you can simply blend all the ingredients, chill, and process in an ice cream maker." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/peanut-butter-coconut-ice-cream/.
Ingredients
1 13.5-oz. can light coconut milk (1-1/2 cups)
1/2 cup maple syrup
1/2 cup crunchy peanut butter
1 tsp. vanilla extract
1 cup French vanilla soy creamer, divided
Preparation
Purée coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth. Pour mixture into 2 ice cube trays, and freeze solid. Transfer to resealable plastic bags if storing for more than 2 days.
Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy. Repeat with second tray of cubes and remaining 1/2 cup soy creamer.
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison."
Yield: About 3-1/2 cups; Time: 20 minutes, plus 4 hours' freezing
This was featured in "Four-Ingredient Peanut Butter Ice Cream, Without a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1023276-easy-vegan-peanut-butter-maple-ice-cream.
While you're at it, check out Melissa Clark's wondeful guide, "How to Make Ice Cream". It's well worth your time.
Ingredients
3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)
Preparation
In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
Tip
You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.
Ice cream is probably one of the most iconic summer desserts. To that end, here are six yummy ice cream recipes to help you through the day (especially a hot summer's day), including Homemade Strawberry Ice Cream and Peanut Butter Coconut Ice Cream. Enjoy!
STRAWBERRY SHORTCAKE ICE CREAM CAKE
This recipe is from the Food Network.
Active Time: 1 hour; Total Time: 2 hours (plus 2-1/2 hour freezing); Yield: 8 servings; Level: Easy
To view this online, click here.
Ingredients
2 sticks unsalted butter, at room temperature, plus more for the pans
2-1/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
4 large eggs
1 tablespoon plus 2 teaspoons pure vanilla extract
3/4 cup whole milk
1 pint strawberry ice cream
1 pint vanilla chocolate chip ice cream
4 cups strawberries (about 2 pints), hulled and quartered
1 tablespoon fresh lemon juice
2 cups cold heavy cream
1/2 cup confectioners' sugar
Directions
Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans, line the bottoms with parchment and butter the parchment. Lightly dust the pans with flour and tap out any excess.
Whisk the cake flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the brown sugar and 1/2 cup granulated sugar and beat until light and fluffy, about 5 minutes. Scrape down the sides and beat in the eggs one at a time. Beat in 1 tablespoon vanilla. Reduce the speed to low and beat in the flour mixture in 3 batches, alternating with the milk. Increase the speed to medium high and beat until the batter is just combined, about 20 seconds (do not overbeat).
Divide the batter between the prepared pans. Bake until the cake is just golden and springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 20 minutes in the pans, then turn out onto the rack, remove the parchment and let cool completely.
Meanwhile, remove the ice cream from the freezer and let soften slightly. Combine both flavors in a large bowl and stir together with a rubber spatula. Line one of the cooled cake pans with plastic wrap and fill with the ice cream in an even layer. Cover with plastic wrap and freeze until firm but not rock solid, about 45 minutes.
Uncover the ice cream and invert onto one of the cake layers; discard the plastic wrap. Top with the second cake layer, gently pressing it into the ice cream. Smooth the sides with an offset spatula. Freeze until firm, at least 1 hour.
Meanwhile, pulse 2 cups strawberries in a food processor until liquefied. Strain through a fine-mesh sieve, pressing with a rubber spatula; set the puree aside. Combine the remaining 2 cups strawberries, remaining 2 tablespoons granulated sugar and the lemon juice in a small bowl; toss.
Combine the heavy cream, confectioners' sugar and remaining 2 teaspoons vanilla in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the strawberry puree.
Remove the cake from the freezer and frost with the strawberry whipped cream. Return to the freezer until the whipped cream hardens, at least 45 minutes or overnight. Top with the macerated strawberries. Let the cake soften 10 to 15 minutes before slicing.
FAST AND FRUITY ICE CREAM
This is from Ree Drummond on the Food Network.
Active Time: 10 minutes; Total Time: 10 minutes; Yield: 4 to 5servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/fast-and-fruity-ice-cream-5534049.
Ingredients
2 cups frozen mango
2 cups frozen strawberries
1 cup plain Greek yogurt
1/2 cup heavy cream
1-1/2 teaspoons vanilla
3 ounces dark chocolate, chopped, plus more for shaving
Directions
Place the frozen fruit in a food processor with the Greek yogurt, heavy cream and vanilla. Process until smooth. Add the chopped chocolate and pulse until the chocolate pieces have become small bits. Serve immediately in bowls and garnish with shaved dark chocolate over the top.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
MASALA CHAI ICE CREAM
This is from Vegetarian Times, and begins, "All the cardamom, spice, and tea flavors you love – in a creamy, frozen treat." It goes on to state, "Indian ice cream is traditionally made by boiling whole milk for hours until it thickens, making it denser than its Western counterpart, which is typically aerated. To save time, this masala chai ice cream recipe uses evaporated milk as a quick alternative to boiling whole milk. To make the ice cream dairy-free, swap in evaporated coconut milk and condensed coconut milk."
Cook Time: 15 minutes; Duration: 255 minutes; Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/masala-chai-ice-cream/.
Ingredients
1-3/4 cups evaporated milk
1-1/2 cups condensed milk
3 teabags black tea, such as English breakfast, or 2 tsp loose-leaf tea
1/2 tsp dried ginger or juice squeezed from a 1-inch piece fresh, grated ginger (fibrous part discarded)
1/2 tsp ground Ceylon cinnamon
3 pods green cardamom, seeds finely crushed and husks discarded
8 2-inch-diameter silicone molds or 2 plastic tubs (should each hold 2–3 cups/22 oz)
1 tsp crushed pistachios
Preparation
In a medium saucepan over low heat, combine milks, tea, ginger, cinnamon, and cardamom; cook, stirring frequently, until milk is almost boiling.
Remove from heat and pour liquid through a sieve into a heatproof jug. Squeeze teabags, if using, in order to extract maximum flavor.
Cool mixture to room temperature, about 1 hour. Divide among molds or pour into tubs. Freeze until solidified, 2–3 hours for molds or overnight for tubs. Store in freezer up to 2 months.
Serve sprinkled with crushed pistachios.
PEANUT BUTTER COCONUT ICE CREAM
This is from the June 2008 issue of Vegetarian Times, page 63. It begins, "A heavy-duty blender (such as a Vita-Mix) makes quick work of this frozen treat, but a regular blender will get the job done if you just keep turning it off and pushing down the ice cubes. Or you can simply blend all the ingredients, chill, and process in an ice cream maker." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/peanut-butter-coconut-ice-cream/.
Ingredients
1 13.5-oz. can light coconut milk (1-1/2 cups)
1/2 cup maple syrup
1/2 cup crunchy peanut butter
1 tsp. vanilla extract
1 cup French vanilla soy creamer, divided
Preparation
Purée coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth. Pour mixture into 2 ice cube trays, and freeze solid. Transfer to resealable plastic bags if storing for more than 2 days.
Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy. Repeat with second tray of cubes and remaining 1/2 cup soy creamer.
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison."
Yield: About 3-1/2 cups; Time: 20 minutes, plus 4 hours' freezing
This was featured in "Four-Ingredient Peanut Butter Ice Cream, Without a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1023276-easy-vegan-peanut-butter-maple-ice-cream.
While you're at it, check out Melissa Clark's wondeful guide, "How to Make Ice Cream". It's well worth your time.
Ingredients
3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)
Preparation
In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
Tip
You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.
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