Scoop of joy: Here are some fun ice-cream recipes
Stay cool, stay safe. This summer, make your own ice cream at home with these simple, no equipment recipes
Chunky monkey ice cream
Ingredients
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Fresh coconut milk – 3 cups
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Almond milk – 1 cup
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Ripe bananas – 4-5 bananas, frozen
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Vanilla extract – 1 tsp
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Raw sugar/ preferred sweetener – 6-8 tbsp
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Almond butter – 2 tbsp
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Almond chips – ¼ cup
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Chocolate chips – 1/8 cup
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Chocolate chunks – 1/8 cup
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Salt – tiny pinch
Method
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Pour the fresh coconut milk and almond milk into a blender jar.
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Melt sugar and into liquid syrup and let it cool down.
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Add the frozen bananas into the blender and blend it.
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Add the vanilla extract and the almond butter into the mixture and blend it again.
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Pour the liquid sugar syrup when at room temperature and blend it once more.
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Pour the ice cream mixture into an air tight container and store it in the freezer for two hours.
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Now remove the ice cream and garnish it with almond chips, choco-chips and chocolate chunks.
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Put the ice cream back into the freezer for a minimum of six hours.
Alphonso mango ice cream
Ingredients
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Condensed milk – 350 gm or 1.5 cups
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Whole milk (full fat) – 200 gm
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Fresh cream -100 gm or 1/2 cup
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Ripe Alphonso mango – 300 gm or 2-3 mangoes
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Cornflour – 15 gm or 2 tbsp
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Ice cubes – 2 trays
Method
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Prep work: Empty all the ice cubes into a wide bowl and keep ready. Peel and chop the flesh of the mangoes, puree into to a smooth paste using a blender and keep ready. Dissolve cornflour in two tablespoons of milk and set aside.
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In a heat-safe bowl, combine condensed milk, whole milk and fresh cream, mix well and heat, stirring all the while till the mix begins to boil
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Add the cornflour-milk mixture to the above hot mix, keep stirring continuously. Stir for another 1-2 minutes, till you notice that the hot mix has begun to thicken.
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Turn off the flame and place the entire bowl, on top of the ice cubes, to cool quickly.
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Once the mix has cooled to room temperature, blend in the mango puree into the ice cream mix
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Freezing the ice cream: Pour the mango ice cream mix into a storage box with a wide mouth. Freeze for two hours. Then scrape out the semi-frozen mix into a blender and blend thoroughly. Pour the mix back into the same box and freeze.
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Repeat the above two steps three more times – after the last time, let the ice cream freeze overnight, so that it firms up well.
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You can serve ice cream with a garnish of fresh mango pieces!
– Aarti Laxman Rastogi, Founder of Artinci
Easy cookies and cream ice cream
Ingredients
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Whipping cream – 480 gm
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Condensed milk – 400 gm
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Vanilla extract – 1 tsp
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Oreo – 15 to 20 biscuits
Method
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Whip the cream using a hand or stand mixer until it forms stiff peaks.
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Fold in the condensed milk and vanilla extract and mix gently so the cream stays inflated.
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Add 3/4th of the crushed Oreo to the mix. Again, mix it in gently.
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Transfer the mix into a storage container and sprinkle the remaining Oreo on top.
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Store it in the refrigerator for at least eight hours before serving.
– Ajay Joe and Unni George, (@ulo.icecream on Instagram)
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