Plum Ice cream (No Churn)

Tags

Ice creams

This Plum Ice Cream is made with just 4 ingredients. Plums, sugar, milk powder and fresh cream. By the way, it’s a no churn ice cream.

I love experimenting with foods. Ice creams are something that are on top of the list. It’s the season for plums and I had 2 fruits left and I wanted to try making ice cream out of it. The ice cream turned out creamy and super delicious and my daughter who is not a big fan of fruit ice creams is in love with this one.

Preparation Time : 15 minutes

Freezing Time : 6-8 hours

Makes : 250 grams

Ingredients :

Plums : 2 large pitted and diced

Sugar : 1/2 cup + 2 teaspoons

Milk powder : 1/2 cup

Fresh cream : 1/2 cup

Instructions:

In a small saucepan, add the diced plums, 2 teaspoons of sugar and cook until the plums are soft and mushy. Turn off the stove and let them cool.

In a small blender jar, add the plums and make puree.

In a large blender jar, add plum puree, milk powder, sugar, fresh cream and blend till smooth.

Pour the mixture into a freezer safe container and freeze for 6-8 hours.

 

Caramel Oreo Ice Cream

Tags

Ice creams

This Caramel Oreo Ice cream is super creamy with Caramel frappe flavour and chunks of Oreos mixed in.

Preparation Time : 10 minutes

Freezing Time : 6-8 hours

Makes : 1 quart

Ingredients:

Non Dairy Whipping Cream : 2 cups

Sweetened Condensed milk : 1 cup

Instant coffee powder : 1 1/2 teaspoons

Caramel syrup: 3 tablespoons

Oreos : 4 broken into chunks

Instructions:

In a medium size bowl, add the whipping cream and whip until soft peaks form.

Add Condensed milk, coffee powder and beat until the mixture is nice and creamy.

Take a freezer safe container, add half of the mixture in, drizzle half of the caramel and half of the Oreo chunks. pour in rest of the ice cream mixture, drizzle rest of the caramel, Oreo chunks and freeze it for 6-8 hours.

 

Jackfruit Ice Cream

Tags

Ice creams

Jackfruit is an exotic fruit grown in tropical regions and it is a native fruit in South India. It has a lot of health benefits. The raw fruit is usually used as a meat substitute and the ripen fruit is eaten raw or used to make desserts, ice creams etc.,

The taste of fruit ice creams and especially the seasonal fruits is just so refreshing. There are couple outlets that sell these seasonal fruit ice cream but I wanted to make them as natural as possible. This Jackfruit ice cream is loved by even the people who aren’t fond of Jackfruit as the fruit itself has a acquired taste.

You do need an ice cream make or a blender with an ice cream option, If you don’t have one, no worries there is a tip to make this delicious ice cream using your regular blender.

Preparation Time: 30 minutes

Makes : 1 kg ice cream

Freezing Time : 6-8 hours

Ingredients:

Jackfruit pulp : 2 cups

Fresh cream: 2 cups

Milk powder : 2 cups

Sugar : 1 1/2 – 2 cups

Jackfruit : 1/2 cup finely chopped

Method:

Add all the ingredients in a blender and blend. (Blendtec takes 45 seconds). If you are using a regular blender, blend until the mixture is smooth. If you have a churner, pour the ice cream into it and put it in the freezer.

Pour the ice cream in containers, add the pieces and mix. Freeze it for 6 hours or overnight.

Note:

**If you don’t have an ice cream machine, take the ice cream out of the freezer 3 hours to break sown ice crystals, whisk and return to the freezer until frozen.

I used regular jackfruit for this Ice Cream. If you are using the honey jackfruit which is darker in colour, please be cautious while adding sugar as the fruit is extremely sweet. Start with 1/2 cup sugar and add as needed.

Cappuccino (N)ice cream

Tags

desserts, Ice creams, vegan

This Cappuccino ice cream is dairy free, vegan treat. Frozen banana as a base, this is a healthy ice cream to enjoy.

Preparation Time: 10 minutes

Freezing Time : 4 hours

Serves : 4

Ingredients:

Bananas : 3 overripe, sliced and frozen

Black coffee : 1/2 cup cold

Cocoa Powder : 1/4 cup

Sweetener : 2 tablespoons (optional)

Vanilla extract : 1 teaspoon

Instructions:

in a blender jar or food processor, add all the ingredients listed and blend on high speed until the mixture is soft and creamy.

Pour into a freezer safe container and freeze for 4 hours.

 

 

Mango Ice cream

Tags

Ice creams, Mango

Homemade ice cream is intimidating to many but they are super easy to make and tastes delicious. Commercial ice creams use stabilisers like plant gum for texture but,  we don’t need any of those to make creamy ice cream.

I love the taste of fruit ice creams and especially the seasonal fruits. There are couple outlets that sell these seasonal fruit ice cream but I wanted to make them as natural as possible. This Mango ice cream became an instant hit with family and friends. I’ve been making this Ice Cream for the past three years but never got a chance to take pics to post the recipe.

I use pulp from Suvarnarekha variety of mangoes. I get the fruit from my farm and the fruit is extremely sweet. I personally do not add sugar in the ice cream. But, when I tried with other varieties, sugar is needed to get the sweetness.

You do need an ice cream make or a blender with an ice cream option, If you don’t have one, no worries there is a tip to make this delicious ice cream using your regular blender.

Preparation Time: 15 minutes

Makes : 1 kg ice cream

Freezing Time : 6-8 hours

Ingredients:

Mango pulp : 2 cups

Fresh cream: 2 cups

Milk powder : 2 cups

Sugar : 1-2 cups (depends on the sweetness of the mango

Method:

Add all the ingredients in a blender and blend. (Blendtec takes 45 seconds). If you are using a regular blender, blend until the mixture is smooth. If you have a churner, pour the ice cream into it and put it in the freezer.

Pour the ice cream in container. Freeze it for 6 hours or overnight.

**If you don’t have an ice cream machine, take the ice cream out of the freezer after 3 hours to break down ice crystals, whisk and return to the freezer until frozen.

Ice Apple/ Munjalu Ice Cream (No Churn)

Tags

Ice creams

Ice Apple/Munjalu is a native of Indian subcontinent and Southeast Asia. The top portion of the fruit must be cut off to get to the sweet jelly seed sockets which are translucent similar to lychee but milder flavour. We get them in May-June months.

I love the taste of tender coconut ice cream and was thinking how an Ice Apple Ice cream would taste. I made it exactly like how I make tender coconut Ice cream and it turned out delicious. It’s a no churn simple to make Ice cream.

Preparation Time: 10 minutes

Freeze Time : 6 – 8 hours

Makes : 500 grams

Ingredients:

Ice Apple/Munjalu : 7 large

Whipping cream : 1 cup

Condensed milk : 1/2 cup

Milk : 1/4 cup

Method:

Clean the Munjalu, cut them into bite size pieces.

Take half of the pieces, milk in a blend till smooth paste.

Take a medium size bowl, add the whipping cream and whip till stiff peaks form.

Gently fold in the condensed milk, pieces, the paste into the whipping cream.

Transfer the Ice cream to a freezer safe container and freeze for 6-8 hours.

Take it out of the freezer 5-10 minutes before serving.

Mint Chocolate Chip Ice Cream (No Churn)

Tags

Ice creams

My daughter is a big fan of Mint Chocolate Chip Ice Cream. It’s hard to find in India so I tried making it at home. After few tries, this version came out perfect. I used both peppermint extract and fresh extract taken from mint leaves. This is a no churn simple to make ice cream.

Preparation Time: 10 minutes

Freeze Time : 6-8 hours

Ingredients:

Whipping Cream : 2 cups

Condensed milk : 1 3/4 cups

Peppermint Extract : 1/2 teaspoon

Fresh mint leaves : 1/2 teaspoon minced

Chopped chocolate bar : 1 cup

Green food colour : 1/2 teaspoon

Instructions:

In a bowl, add condensed milk, peppermint extract, minced leaves, chocolate chips, green food colour and mix well.

In another bowl, add whipping cream and beat till stiff peaks form.

Fold the whipping cream into the condensed milk mixture and pour into a freezer safe container.

Freeze it for 6-8 hours.

Mocha Ice Cream

Tags

Ice creams

This Mocha Ice Cream is a perfect one for coffee lovers. It’s not overloaded with sugar so you can taste the coffee flavour. The texture of this ice cream is more of a soft serve. So, if you freeze it for longer, just leave the container out on the counter for 15 minutes before serving.

This recipe makes one quart of ice cream. I took out a cup and added Oreo cookie crumbs to it and that tasted delicious too.

Preparation Time: 10 minutes

Chill Time : 4-5 hours

Makes : 1 quart

Ingredients:

Cold heavy cream or whipping cream : 2 cups

Cold whole milk : 1 cup

Sugar : 1 cup

Expresso powder : 1 1/2 tablespoons

Cocoa powder : 2 tablespoons

Vanilla extract : 1 teaspoon

Instructions:

Add all the ingredients into a Blendtec blender and other blender that has ice cream option or attachment and blend according to the blender instructions. In blendtec, it takes 45 seconds.

Pour it into a freezer safe container and freeze the ice cream for 4-5 hours.

If you wish to add Oreos, crush the cookies and add them to the mixture before freezing. Top it off with some caramel syrup before serving.

If you are using a Ice cream maker, whisk all the ingredients and pour into the Ice Cream maker and freeze according to the manufactures instructions.

Serve chilled.

 

Sitaphal/custard apple Ice Cream

Tags

Ice creams

Homemade ice cream is intimidating to many but they are super easy to make and tastes delicious. Commercial ice creams stabilisers like plant gum are added for the texture but,  we don’t need any of those to make creamy ice cream.

I love the taste of fruit ice creams and especially the seasonal fruits. There are couple outlets that sell these seasonal fruit ice cream but I wanted to make them as natural as possible. This Sitaphal ice cream became an instant hit with family and friends.

You do need an ice cream make or a blender with an ice cream option, If you don’t have one, no worries there is a tip to make this delicious ice cream using your regular blender.

Preparation Time: 30 minutes

Makes : 1 kg ice cream

Ingredients:

Sitaphal/custard apple pulp : 2 cups + 1/2 cup

Fresh cream: 2 cups

Milk powder : 2 cups

Sugar : 1 1/2 cups

Method:

Add all the ingredients in a blender except the 1/2 cup of Sitaphal pulp and blend. (Blendtec takes 45 seconds). If you are using a regular blender, blend until the mixture is smooth. If you have a churner, pour the ice cream into it and put it in the freezer.

Pour the ice cream in containers, add the pulp and mix. Freeze it for 6 hours or overnight.

**If you don’t have an ice cream machine, take the ice cream out of the freezer 3 hours to break sown ice crystals, whisk and return to the freezer until frozen.