Ice Cream
While ice cream might be the perfect summer dessert, there's no reason why we can't get a start on it now. If it isn't warming up where you are yet, it will be soon, making it prime ice cream time.
To that end, here are six ice cream recipes to get you started, including Chocolate Tofu Ice Cream and Coca-Cola Soft Serve Ice Cream. Enjoy!
EASY HOMEMADE ICE CREAM
This is from Scott Loitsch at The New York Time cooking enewsletter. For this, Scott wrote, "This easy vanilla ice cream doesn’t contain egg yolks as a lot of ice cream recipes do. Instead, it relies on cream cheese to provide texture, stability and scoopability. The cream cheese adds a brightness to the finished ice cream and helps any flavor you add to it shine. While it’s excellent on its own, this ice cream also makes a great base for building almost any flavor you can imagine, from strawberry cheesecake to peanut butter pie."
Prep Time: 5 minutes; Cook Time: 25 minutes, plus 9 hours' chilling, churning and freezing; Total Time: 30 minutes, plus 9 hours' chilling, churning and freezing; Yield: About 1 quart
This was featured in "This Secret Ingredient Makes Homemade Ice Cream Easy,"and can be viewed online at https://cooking.nytimes.com/recipes/1027218-easy-homemade-ice-cream. Also, if you haven't already signed up for The New York Time cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Ice Cream Base
4 ounces cream cheese, at room temperature
Ice and cold water
1-3/4 cups whole milk
1 cup heavy cream
2/3 cup granulated sugar
2 tablespoons light corn syrup
1/4 teaspoon kosher salt or 1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
For the Additions
3/4 to 1-1/2 cups mix-ins (to taste), such as rainbow sprinkles, edible cookie dough chunks or coarsely chopped chocolate sandwich cookies, chocolate covered pretzels or peanut butter cups (optional)
Preparation
Prepare the ice cream base: Cut the cream cheese into 1/2-inch pieces and set aside in a medium bowl. (This bowl will be used to refrigerate the ice cream base before churning.)
Place a 9-by-5-inch metal loaf pan in the freezer. (This pan is for holding the ice cream after churning.)
Choose a large bowl that will contain the medium bowl with some room to spare around the edges. Fill the large bowl halfway with ice and add about a cup of cold water.
In a medium saucepan, combine the milk, cream, sugar, corn syrup and salt. Set over medium heat and cook for about 6 minutes, whisking often, until the mixture steams and bubbles start breaking through the surface. Remove from the heat.
Using a measuring cup or ladle, scoop about 1/4 cup of the hot milk and pour it over the cream cheese. Let sit, undisturbed, for 1 minute, then whisk vigorously until smooth. (If it looks lumpy at first, keep going: It’s essential to make it smooth at this stage.) Gradually stream in the remaining hot milk, whisking constantly until smooth. (If there are any clumps remaining, pass the mixture through a fine-mesh sieve.)
Set the bowl over the ice bath and whisk occasionally until the mixture cools completely. Add the vanilla extract and whisk to incorporate.
Remove the bowl from the ice bath. Cover and refrigerate for at least 4 hours or, preferably, overnight.
Make the ice cream: Pour the chilled ice cream base into an ice cream maker and churn according to machine instructions.
Once the ice cream has reached a thick, soft-serve consistency, remove from the machine and transfer to the chilled loaf pan. If adding mix-ins, spread half the ice cream in the pan and top with about half of your mix-ins. Swirl with a butter knife or chopstick to evenly distribute them. Top with the remaining ice cream and mix-ins, and swirl once more to distribute.
Press a piece of parchment paper directly against the top of the ice cream and cover the pan with plastic wrap. Freeze until solid, at least 4 hours. The ice cream will keep for a long time in the freezer, but tastes best within 2 weeks. When ready to serve, allow to sit at room temperature for a few minutes before scooping, if needed.
HOMEMADE ROCKY ROAD ICE CREAM
Every year on the 4th of July, my dad would bring out the ice cream freezer for the annual summer treat. True, there were other summer holidays when he could be persuaded to make ice cream. But homemade ice cream on the 4th of July was almost mandatory.
Back when Dad started the tradition for our family, the ice cream freezer was a hand-crank deal. By the time the ice cream was ready, several people had had their turn at working the crank, tiring their arms in the process. Fortunately, we have an electric ice cream maker, which helps immensely.
I have a feeling that this recipe from the almost-infamous long-since-forgotten-email-list would have been one of Dad’s favorites. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
Ingredients
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Directions
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
STRAWBERRY SWIRL ICE CREAM
This is from the Vegetarian Times website (from June 4, 2008), and begins, “Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 10-oz. bag frozen strawberries
6 oz. silken tofu, drained
1/2 cup plain soy creamer
1/2 cup agave nectar or maple syrup
1 Tbs. vanilla extract
1 Tbs. lemon zest
1/4 cup all-fruit strawberry jam
Preparation
Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.
Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.
Nutrition Information: Calories: 169; Carbohydrate Content: 34 g; Fat Content: 2 g; Fiber Content: 1 g; Protein Content: 2 g; Sodium Content: 20 mg; Sugar Content: 30 g
COCA-COLA SOFT SERVE ICE CREAM
This comes from one of my favorite emailing lists, the kitchn. I can't say enough about it or its sibling site, Apartment Therapy. To find this recipe online, click here. Makes approximately 1 quart
Ingredients
Coca-Cola Soft Serve with Peanut Brittle Crunch
For the ice cream:
3 cups Coca-Cola Classic (two 12-ounce cans)
1 (0.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
1 tablespoon corn starch
1 cup whole milk
1 cup heavy cream
1 cup evaporated milk
2/3 cup granulated sugar
2 tablespoons corn syrup
For the peanut brittle:
1/2 cup granulated sugar
2 tablespoons water
1 cup dry-roasted peanuts
Kosher salt, to taste
Directions
For the ice cream, pour the Coca-Cola into a large, flat-sided skillet and bring to a rolling boil over high heat. Continue boiling until the soda is reduced to approximately 1 cup, 15 to 20 minutes. Remove from heat and allow to cool.
In a small bowl, sprinkle the gelatin powder over the water and set aside. In another small bowl, combine the cornstarch with a few tablespoons of milk and whisk until smooth.
Combine remaining milk, cream, evaporated milk, and sugar in a medium saucepan and bring to a boil. Whisk in the corn starch slurry and return to a boil, stirring constantly. Allow the mixture to boil for 1 minute, then remove from the heat. Add the Coca-Cola reduction and moistened gelatin, and whisk until the gelatin is completely combined.
Transfer the ice cream base to a gallon-sized plastic zipper bag. Press out the air and place in a large bowl filled with ice water until cold, about 30 minutes. (The mixture can also be transferred to an airtight container and held in the refrigerator for up to two days.) Pour the ice cream base into an ice cream maker and churn according to instructions. It can be served immediately or transferred to a freezer-safe container and chilled until firm.
When ready to make the peanut brittle, line a baking sheet with a silicon mat or parchment and set near the stove. Combine the sugar and water in a medium saucepan over medium-high heat, swirling the pan occasionally to help dissolve the sugar. Do not stir. Continue cooking until the sugar begins to turn a golden amber shade, about 10 minutes. Remove the pan from heat and stir in the peanuts. Pour the nuts out to the baking sheet. Let the peanuts cool completely before breaking into pieces.
To serve ice cream so that it resembles swirled soft serve, transfer it to a piping bag fitted with a large star tip. Freeze the bag in 15 to 30 minute increments until the ice cream is firm, as needed. Squeeze and pipe the ice cream in a circular motion into a bowl or cone.
Top the ice cream with a piece of peanut brittle before serving. For extra Coca-Cola flavor, pour soda over the top for a "double Coke float."
CHOCOLATE TOFU ICE CREAM
This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
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.
To that end, here are six ice cream recipes to get you started, including Chocolate Tofu Ice Cream and Coca-Cola Soft Serve Ice Cream. Enjoy!
EASY HOMEMADE ICE CREAM
This is from Scott Loitsch at The New York Time cooking enewsletter. For this, Scott wrote, "This easy vanilla ice cream doesn’t contain egg yolks as a lot of ice cream recipes do. Instead, it relies on cream cheese to provide texture, stability and scoopability. The cream cheese adds a brightness to the finished ice cream and helps any flavor you add to it shine. While it’s excellent on its own, this ice cream also makes a great base for building almost any flavor you can imagine, from strawberry cheesecake to peanut butter pie."
Prep Time: 5 minutes; Cook Time: 25 minutes, plus 9 hours' chilling, churning and freezing; Total Time: 30 minutes, plus 9 hours' chilling, churning and freezing; Yield: About 1 quart
This was featured in "This Secret Ingredient Makes Homemade Ice Cream Easy,"and can be viewed online at https://cooking.nytimes.com/recipes/1027218-easy-homemade-ice-cream. Also, if you haven't already signed up for The New York Time cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Ice Cream Base
4 ounces cream cheese, at room temperature
Ice and cold water
1-3/4 cups whole milk
1 cup heavy cream
2/3 cup granulated sugar
2 tablespoons light corn syrup
1/4 teaspoon kosher salt or 1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
For the Additions
3/4 to 1-1/2 cups mix-ins (to taste), such as rainbow sprinkles, edible cookie dough chunks or coarsely chopped chocolate sandwich cookies, chocolate covered pretzels or peanut butter cups (optional)
Preparation
Prepare the ice cream base: Cut the cream cheese into 1/2-inch pieces and set aside in a medium bowl. (This bowl will be used to refrigerate the ice cream base before churning.)
Place a 9-by-5-inch metal loaf pan in the freezer. (This pan is for holding the ice cream after churning.)
Choose a large bowl that will contain the medium bowl with some room to spare around the edges. Fill the large bowl halfway with ice and add about a cup of cold water.
In a medium saucepan, combine the milk, cream, sugar, corn syrup and salt. Set over medium heat and cook for about 6 minutes, whisking often, until the mixture steams and bubbles start breaking through the surface. Remove from the heat.
Using a measuring cup or ladle, scoop about 1/4 cup of the hot milk and pour it over the cream cheese. Let sit, undisturbed, for 1 minute, then whisk vigorously until smooth. (If it looks lumpy at first, keep going: It’s essential to make it smooth at this stage.) Gradually stream in the remaining hot milk, whisking constantly until smooth. (If there are any clumps remaining, pass the mixture through a fine-mesh sieve.)
Set the bowl over the ice bath and whisk occasionally until the mixture cools completely. Add the vanilla extract and whisk to incorporate.
Remove the bowl from the ice bath. Cover and refrigerate for at least 4 hours or, preferably, overnight.
Make the ice cream: Pour the chilled ice cream base into an ice cream maker and churn according to machine instructions.
Once the ice cream has reached a thick, soft-serve consistency, remove from the machine and transfer to the chilled loaf pan. If adding mix-ins, spread half the ice cream in the pan and top with about half of your mix-ins. Swirl with a butter knife or chopstick to evenly distribute them. Top with the remaining ice cream and mix-ins, and swirl once more to distribute.
Press a piece of parchment paper directly against the top of the ice cream and cover the pan with plastic wrap. Freeze until solid, at least 4 hours. The ice cream will keep for a long time in the freezer, but tastes best within 2 weeks. When ready to serve, allow to sit at room temperature for a few minutes before scooping, if needed.
HOMEMADE ROCKY ROAD ICE CREAM
Every year on the 4th of July, my dad would bring out the ice cream freezer for the annual summer treat. True, there were other summer holidays when he could be persuaded to make ice cream. But homemade ice cream on the 4th of July was almost mandatory.
Back when Dad started the tradition for our family, the ice cream freezer was a hand-crank deal. By the time the ice cream was ready, several people had had their turn at working the crank, tiring their arms in the process. Fortunately, we have an electric ice cream maker, which helps immensely.
I have a feeling that this recipe from the almost-infamous long-since-forgotten-email-list would have been one of Dad’s favorites. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
Ingredients
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Directions
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
STRAWBERRY SWIRL ICE CREAM
This is from the Vegetarian Times website (from June 4, 2008), and begins, “Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 10-oz. bag frozen strawberries
6 oz. silken tofu, drained
1/2 cup plain soy creamer
1/2 cup agave nectar or maple syrup
1 Tbs. vanilla extract
1 Tbs. lemon zest
1/4 cup all-fruit strawberry jam
Preparation
Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.
Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.
Nutrition Information: Calories: 169; Carbohydrate Content: 34 g; Fat Content: 2 g; Fiber Content: 1 g; Protein Content: 2 g; Sodium Content: 20 mg; Sugar Content: 30 g
COCA-COLA SOFT SERVE ICE CREAM
This comes from one of my favorite emailing lists, the kitchn. I can't say enough about it or its sibling site, Apartment Therapy. To find this recipe online, click here. Makes approximately 1 quart
Ingredients
Coca-Cola Soft Serve with Peanut Brittle Crunch
For the ice cream:
3 cups Coca-Cola Classic (two 12-ounce cans)
1 (0.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
1 tablespoon corn starch
1 cup whole milk
1 cup heavy cream
1 cup evaporated milk
2/3 cup granulated sugar
2 tablespoons corn syrup
For the peanut brittle:
1/2 cup granulated sugar
2 tablespoons water
1 cup dry-roasted peanuts
Kosher salt, to taste
Directions
For the ice cream, pour the Coca-Cola into a large, flat-sided skillet and bring to a rolling boil over high heat. Continue boiling until the soda is reduced to approximately 1 cup, 15 to 20 minutes. Remove from heat and allow to cool.
In a small bowl, sprinkle the gelatin powder over the water and set aside. In another small bowl, combine the cornstarch with a few tablespoons of milk and whisk until smooth.
Combine remaining milk, cream, evaporated milk, and sugar in a medium saucepan and bring to a boil. Whisk in the corn starch slurry and return to a boil, stirring constantly. Allow the mixture to boil for 1 minute, then remove from the heat. Add the Coca-Cola reduction and moistened gelatin, and whisk until the gelatin is completely combined.
Transfer the ice cream base to a gallon-sized plastic zipper bag. Press out the air and place in a large bowl filled with ice water until cold, about 30 minutes. (The mixture can also be transferred to an airtight container and held in the refrigerator for up to two days.) Pour the ice cream base into an ice cream maker and churn according to instructions. It can be served immediately or transferred to a freezer-safe container and chilled until firm.
When ready to make the peanut brittle, line a baking sheet with a silicon mat or parchment and set near the stove. Combine the sugar and water in a medium saucepan over medium-high heat, swirling the pan occasionally to help dissolve the sugar. Do not stir. Continue cooking until the sugar begins to turn a golden amber shade, about 10 minutes. Remove the pan from heat and stir in the peanuts. Pour the nuts out to the baking sheet. Let the peanuts cool completely before breaking into pieces.
To serve ice cream so that it resembles swirled soft serve, transfer it to a piping bag fitted with a large star tip. Freeze the bag in 15 to 30 minute increments until the ice cream is firm, as needed. Squeeze and pipe the ice cream in a circular motion into a bowl or cone.
Top the ice cream with a piece of peanut brittle before serving. For extra Coca-Cola flavor, pour soda over the top for a "double Coke float."
CHOCOLATE TOFU ICE CREAM
This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
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.
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