01 of 14
Ube Ice Cream
Ube is a tuber with an eye-catching purple color, and a sweet, vanilla-like flavor. Whip up a batch of ube ice cream at home to rival the Trader Joe's version with our must-make recipe using ube powder and extract. It's a great summer dessert to impress your friends, and kids love the vibrant purple color.
02 of 14
No-Churn Pistachio Ice Cream
For pistachio lovers there is no greater treat than a bowl of pistachio ice cream, and this one just happens to come together with only five ingredients, no ice cream maker needed. The secret ingredient is sweetened condensed milk, which helps the ice cream to remain soft and scoopable when frozen.
03 of 14
Hokey Pokey Ice Cream
Hokey Pokey is New Zealand's favorite ice cream flavor, and for good reason. Now you can enjoy the scrumptious treat stateside, with our easy recipe that combines golden, crunchy honeycomb candy (also called sponge candy, or hokey pokey down under) with scoops of store-bought vanilla ice cream.
04 of 14
Classic Chocolate Ice Cream
What would summer be without chocolate ice cream? Make your own this summer with this foolproof recipe for a rich and creamy version that kids and adults alike will love to eat. Be sure to allow the cooked custard mixture to cool completely before churning in your ice-cream maker.
05 of 14
Matcha Ice Cream
This popular Japanese ice cream flavor has a subtle grassy taste and beautiful green hue thanks to matcha, a powder made from dried shade-grown green tea leaves. It's simple to prepare with heavy cream, egg yolks, sugar, and matcha. Serve it with fresh raspberries or raspberry sauce for a pop of contrasting color and flavor.
06 of 14
Blue Moon Ice Cream
With its bright blue hue, and a taste like Fruity Pebbles, it's no wonder that blue moon ice cream has been a longtime staple in the Midwest. Instant vanilla pudding gives our recipe a rich and creamy texture the whole family will cheer for. Churn it up at home for enjoying during any phase of the moon.
07 of 14
Strawberry Shortcake Ice Cream Cake
Savor the scrumptious flavors of old-fashioned strawberry shortcake in the form of a cooling summer dessert. Our winning strawberry shortcake ice cream cake uses freeze-dried strawberries for intense strawberry flavor and butter cookies to recreate that nostalgic crumble on top.
08 of 14
No-Churn Ice Cream
If you've always wanted to try your hand at making ice cream, but lack an ice cream maker, our no-churn ice cream recipe is a great place to start. It takes just a few minutes to throw together, with no cooking required. All you need are a few kitchen tools, 4 ingredients, and a few hours of freezing time. Tweak it with chocolate chips, fruit chunks, or your favorite add-ins for an easy, cooling treat.
Continue to 9 of 14 below.
09 of 14
Mason Jar Ice Cream
Mason jar ice cream is probably the quickest way to get your ice cream fix, without needing to venture out to the ice cream shop. You don't even need an ice cream maker for this recipe that uses good, old-fashioned arm power. It's easy to tweak with your favorite flavorings and add-ins for a customizable summer treat.
10 of 14
Rocky Road Ice Cream
Rocky road ice cream is the oldest mix-in based ice cream flavor in the US, invented in 1929. There's a reason it's still available at thousands of ice cream parlors and every grocery store in the land. This version uses marshmallow creme for ultra-smooth swirls.
11 of 14
Southern Buttermilk Ice Cream
Buttermilk is a Southern staple used in everything from pancakes to cornbread. Now you can enjoy its signature, rich, tangy flavor in our creamy buttermilk ice cream that makes the best-ever topping for sliced peach pie, or a warm-from-the-oven apple cobbler.
12 of 14
Spaghettieis Ice Cream Sundae
What looks like a plate of pasta but tastes like an ice cream sundae? It's spaghettieis, a fun and unique ice cream confection originating from Germany. Strings of vanilla ice cream (created with a potato ricer) play the role of noodles, while strawberry sauce subs in for marinara, and white chocolate or coconut shavings mimic parmesan cheese.
Continue to 13 of 14 below.
13 of 14
Peanut Butter Swirl Ice Cream
Peanut-butter loving kids and adults will flip for our nutty, creamy peanut butter swirl ice cream. You'll use an ice cream maker, and just a handful of ingredients, to create the custardy vanilla ice cream base. Then swirl in our essential, 4-ingredient peanut butter sauce, and refreeze to set.
14 of 14
Halo-Halo
Halo-halo means "mix mix" in Tagalog, and if you're the kind of person who struggles to decide what to have for dessert, this is the ice cream treat for you. Loaded with different flavors, colors, and textures, halo-halo features sweetened red beans, shaved ice, coconut, evaporated milk, and ube ice cream for a maximalist sweet treat.
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FAQs
What is the secret ingredient to ice cream? ›
The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.
What sugar substitute is best for ice cream? ›Overall erythritol is ideal for the formulation of ice cream with reduced sugar and calorie content as it reduces calories while still providing texture and a pleasant sugar-like taste.
How to make ice cream in 10 minutes? ›Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.
How to make homemade ice cream soft and fluffy? ›Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.
What are the 3 most important ingredients of ice cream? ›If you have ever made ice cream, you already know what goes into it, ingredients such as milk, cream, and sugar. But there is one main ingredient that you may not have thought about, probably because you can't see it—air.
Can I use maple syrup instead of sugar in ice cream? ›I had an old recipe for homemade strawberry ice cream in my files that I dug out and I simply replaced the 1¼ cups of white granulated sugar it called for with ¾ cup of pure maple syrup.
What happens if you don't add sugar to ice cream? ›Why can't ice cream just be sugar-free? Sugar plays a fundamental role in making ice cream taste the way that it does. Sugar keeps ice cream thick, soft and scoopable and limits how much ice is formed when the product is frozen.
Can I substitute honey for sugar when making ice cream? ›So the first ice cream I made was this basic Vanilla Ice Cream, but I substituted ½ cup of honey for the original ¾ cup of sugar. It turned out great, and I've been making it ever since! To get a firm consistency, make the ice cream several hours before you plan to serve it.
How to make ice cream hack? ›- Pour the milk, sugar and vanilla into the smaller, quart sized bag.
- Fill the larger, gallon sized bag 3/4 full of ice, then add the salt to the ice.
- Place the smaller bag inside the larger bag and close the seal. ...
- Now shake the bag good and hard for 5 minutes.
The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.
Why does my homemade ice cream get so hard in the freezer? ›
Air keeps ice cream soft. So the less there is, the harder your ice cream. It can also be caused by low fat or sugar content. Fat doesn't freeze.
What ingredient makes ice cream scoopable? ›There are two things that play part in making an ice cream perfectly scoop-able. It's the sugar content and the fat content. A higher fat content will cause an ice cream to be more scoop-able since fat freezes at a different temperature than water.
What is the most important ingredient in making ice cream? ›Of course, the main ingredients in ice cream come from milk–and the most important part of that is milkfat, which gives ice cream its smoothness and creamy texture. In fact, in order to be called ice cream, the USDA requires it to contain at least 10 percent milkfat, which can come from milk or cream.
What makes the perfect ice cream? ›Fat. A great ice cream owes its smooth, creamy mouthfeel to fat, which helps keep ice crystals small. As Bauer explains, fat is also extraordinarily effective at carrying flavors, so when ice cream melts in your mouth, you are hit with the taste of your ingredients.
What gives ice cream its creamy texture? ›At its core ice cream is a successful emulsion of fat into water, sugar, and ice with air mixed into the batch. An emulsion is a mixture of two substances that typically separate (like oil and water). But, instead mix together to form the consistent creamy base used for ice cream. It's Science!
What makes ice cream creamy and not icy? ›By binding with liquids, sugar molecules prevent an ice cream base from fully freezing into crunchy ice. That is, the more sugar you add, the softer and less icy your batch will be. The kind of sugar you add also matters.