National Ice Cream Day is on Sunday, July 18, and while you could certainly benefit from the freebies and discounts on cones and pints, you could also be creative and make your frozen treat to celebrate. The infinite possibilities for enjoyment are infinite, ranging from delicious cakes and sundaes to breakfast ice cream topped with granola.
5 Best Ice Cream Recipes
- Jeni’s Splendid Vanilla Ice Cream
It’s easier than it sounds to make ice cream at home. You may follow along with Jeni Britton Bauer of Jeni’s Splendid Ice Creams as she reveals her tips and advice. Although you’ll be converted after creating Jeni’s Splendid Vanilla Ice Cream, her recipes call for an ice cream machine.
- 2 2/3 cups whole milk
- 1 tablespoon plus 2 teaspoons cornstarch
- 2 ounces (4 tablespoons) cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1½ cup heavy cream
- 3/4 cup sugar
- 1/4 cup light corn syrup
- 1 vanilla bean, split, seeds scraped out, seeds and bean reserved
- To create a smooth slurry, combine the cornstarch and roughly 2 tablespoons of milk in a small bowl. Cream cheese and salt are blended in a medium bowl. In a big bowl, combine the ice and water.
- In a 4-quart saucepan, combine the remaining milk, cream, sugar, corn syrup, vanilla seeds, and bean. Over medium-high heat, bring to a rolling boil and cook for 4 minutes. Remove from the heat and add the cornstarch slurry gradually while whisking. Over medium-high heat, re-boil the mixture, and then cook it, stirring constantly with a heatproof spatula, for approximately a minute or until it starts to slightly thicken. Get rid of the heat.
- Until the mixture is smooth, gradually whisk the hot milk mixture into the cream cheese. Fill a 1-gallon Ziploc freezer bag with the mixture, seal it, and place the bag in the ice bath. Allow standing for 30 minutes or until cold, adding more ice as required.
- From the cream base, take out the vanilla bean. When the base is thick and creamy, pour it into the frozen canister and spin. Place the ice cream into a container, place a parchment paper layer on top, and cover with an airtight lid. At least four hours should pass while the item is frozen in the freezer’s coldest area.
- Remove the container when you are ready to serve from the freezer approximately 5 to 10 minutes before scooping so you can easily form it into round balls.
- Dylan’s Waffles and Ice Cream with Strawberries
Influenced by her youth spent on the Jersey Shore, Dylan Dreyer’s Waffles with Ice Cream and Strawberries. When it comes to both creating and eating them, Calvin is a wonderful helper.
- waffles, homemade or frozen
- 1 (16-ounce) container of strawberries, sliced
- powdered sugar
- vanilla extract
- vanilla ice cream
- whipped cream
- Just like you typically would, make waffles.
- While they’re cooking, mash strawberries with as much powdered sugar and vanilla as you desire. Place aside.
- Add vanilla ice cream, strawberry sauce, and whipped cream to the waffles once they are done.
- Almost-Instant Strawberry Soft Serve Ice Cream
Try preparing this Almost-Instant Strawberry Soft Serve Ice Cream for a delicious summer treat that is in season. This fruit-filled frozen delicacy is created by mixing condensed, sweetened milk with frozen strawberries.
- 1 1/2 pounds of frozen strawberries, mangoes, or blueberries
- 3/4 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- Kosher salt
The strawberries, sweetened condensed milk, vanilla, and a heavy pinch of salt are pulsed in a food processor until the fruit is finely chopped. 2 to 3 minutes of smooth pureeing; as necessary, scrape down the bowl’s sides. Transfer to a metal baking pan, cover, and freeze until just hard before serving. Frozen for up to 3 days. The soft-serve can be prepared in advance. 10 minutes should pass at room temperature before serving.
- Dairy-Free Chocolate-Peanut Butter Ice Cream Sandwiches
Don’t worry if you avoid dairy. Dairy-Free Chocolate-Peanut Butter Ice Cream Sandwiches allow you to continue enjoying the frozen fun. This delicacy is made with frozen bananas instead of milk.
FOR THE DAIRY-FREE CHOCOLATE ICE CREAM:
- In a small bowl, combine the cocoa powder, coconut milk, vanilla, and salt.
- The chocolate mixture and the frozen bananas should be combined in a food processor’s bowl. If the bananas have been frozen for more than a day, it is better to let them thaw for about 10 minutes before pureeing. Blend thoroughly, stopping frequently to scrape down the sides to achieve an even, smooth consistency.
- For at least 30 minutes, place in the freezer to firm up. Remove next so you can put your sandwiches together.
FOR THE ICE CREAM SANDWICHES:
- 3 graham cracker squares with peanut butter are topped with 1/4 cup of chocolate ice cream (homemade or store-bought).
- Three perfect ice cream sandwiches are produced by placing the remaining graham cracker squares on top and gently pushing them down.
- Dip each in a choice of chopped peanuts and small chocolate chips on all four sides. You can either eat the ice cream sandwiches right away or tightly wrap each one in plastic wrap and freeze for at least 30 minutes to harden it up.
- Healthy Breakfast Ice Cream
If you add fruit and oats to Chloe Coscarelli’s Nutritious Breakfast Ice Cream, it must be healthy to start the day.
- 2 frozen bananas
- 1/2 cup frozen blueberries
- 1 tablespoon almond butter
- Almond milk, as needed
- Bananas, blueberries, and almond butter are combined in a food processor. up till smooth (be patient, as this may take a few minutes). Add a little almond milk, 1 tablespoon at a time, if you’re still having problems processing.
- Serve in bowls and garnish with chia seeds, granola, berries, and/or coconut.