Making ice cream is simpler than you might think — you don't need bags of ice and salt or even a special ice cream machine. All you need is a strong arm for whisking or an electric mixer, a few simple ingredients you probably already have on hand, and a freezer. Just be sure to keep your freezer in great condition — you'll want to use it to make these tasty ice cream recipes all summer long.
Of course, you'll need to know the basics of how to pack your freezer in order to fit your new creations into storage. After all, you're going to have a hard time just trying one flavor!
Vanilla isn't bland when it's in homemade ice cream. This recipe for no-churn ice cream from Add a Pinch features just three simple ingredients. It's easy to whip up and will keep you cool all summer.
2 cups (16 ounces) heavy whipping cream
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract or vanilla bean paste
- Whip whipping cream until stiff peaks form, about three minutes.
- Pour in condensed milk and vanilla extract or vanilla bean paste and gently fold into whipped cream until well-combined.
- Pour into a freezer-safe container and store in the freezer until the ice cream firms.
This creamy pick from the Minimalist Baker is dairy-free, naturally sweetened with dates and perfect for hot, summer nights — no machine necessary! Just stay close to your freezer, as you'll want to be ready when this is.
2 14-ounce cans coconut cream OR full-fat coconut milk, chilled overnight in the fridge
2/3 cup unsweetened cocoa or cacao powder powder
14-16 ounces pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
1 tsp pure vanilla extract
1/2 cup unsweetened almond milk
1 ounce espresso, cooled
1/2 tsp cinnamon
- Place a large mixing bowl in the freezer to chill for 10 minutes.
- Add moist, pitted dates to a food processor until small bits remain. Then add hot water until it forms a thick paste. Set aside.
- Scoop out coconut cream, reserving the clear liquid. Place in chilled mixing bowl.
- Using a mixer, whip until creamy and smooth. Then add cocoa powder, vanilla, almond milk and half of the date paste. Whip until fully incorporated.
- Taste and adjust flavors as needed.
- Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
Buttery Blueberry Cheesecake
Who doesn't love blueberries? They're one of summer's best seasonal ingredients. Pick some up at the grocery store or farmer's market and whip up an icy treat. You don't need a machine — just let your freezer do the magic with this no-churn ice cream recipe from Just Putzing Around the Kitchen.
Ice cream base
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 7 oz cream cheese, room temperature
- 2 tsp vanilla
- 2 cups fresh blueberries
- 3 tbsp sugar
- 2 tbsp lemon juice
- Combine blueberries, sugar and lemon juice in a pan over medium-high heat. Cook until berries burst and release juices.
- Allow berry mixture to simmer for a few minutes until mixture thickens. Remove pan from heat, pour mixture into a bowl then into the fridge to chill.
- In a large bowl, beat your cream cheese with an electric mixer until smooth.
- Slowly add condensed milk and vanilla, and whisk mixture until smooth.
- Add heavy cream and keep whisking until stiff peaks form.
- Spoon about half of your whipped cream mixture into a standard sized loaf pan.
- Remove your chilled berry sauce from the fridge and spoon about half of it over your whipped cream mixture in the loaf pan.
- Cover with your remaining whipped cream mixture, and top with your remaining berry mixture.
- Use a butter knife to drag/swirl your blueberry mixture into your cream mixture.
- Cover pan tightly with aluminum foil and stick it in the freezer for about six hours, or until ice cream is firm enough to scoop.
These recipes prove it's easy to make ice cream during those hot summer days, even without a machine. All you need is a reliable freezer and a few ingredients to make a few frozen concoctions your family is sure to love.