Scoop of joy: Here are some fun ice-cream recipes

By Express News Service

Stay cool, stay safe. This summer, make your own ice cream at home with these simple, no equipment recipes

Chunky monkey ice cream

Ingredients

• Fresh coconut milk – 3 cups

• Almond milk – 1 cup

• Ripe bananas – 4-5 bananas, frozen

• Vanilla extract – 1 tsp

• Raw sugar/ preferred sweetener – 6-8 tbsp

• Almond butter – 2 tbsp

• Almond chips – ¼ cup

• Chocolate chips – 1/8 cup

• Chocolate chunks – 1/8 cup

• Salt – tiny pinch

Method

• Pour the fresh coconut milk and almond milk into a blender jar.

• Melt sugar and into liquid syrup and let it cool down.

• Add the frozen bananas into the blender and blend it.

• Add the vanilla extract and the almond butter into the mixture and blend it again.

• Pour the liquid sugar syrup when at room temperature and blend it once more.

• Pour the ice cream mixture into an air tight container and store it in the freezer for two hours.

• Now remove the ice cream and garnish it with almond chips, choco-chips and chocolate chunks.

• Put the ice cream back into the freezer for a minimum of six hours.

Alphonso mango ice cream

Ingredients

• Condensed milk – 350 gm or 1.5 cups

• Whole milk (full fat) – 200 gm 

• Fresh cream -100 gm or 1/2 cup

• Ripe Alphonso mango – 300 gm or 2-3 mangoes

• Cornflour – 15 gm or 2 tbsp

• Ice cubes – 2 trays

Method

• 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.

• 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

• 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.

• Turn off the flame and place the entire bowl, on top of the ice cubes, to cool quickly.

• Once the mix has cooled to room temperature, blend in the mango puree into the ice cream mix

• 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.

• Repeat the above two steps three more times – after the last time, let the ice cream freeze overnight, so that it firms up well.

• 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

• Whipping cream – 480 gm

• Condensed milk – 400 gm

• Vanilla extract – 1 tsp

• Oreo – 15 to 20 biscuits

Method

• Whip the cream using a hand or stand mixer until it forms stiff peaks.

• Fold in the condensed milk and vanilla extract and mix gently so the cream stays inflated.

• Add 3/4th of the crushed Oreo to the mix. Again, mix it in gently.

• Transfer the mix into a storage container and sprinkle the remaining Oreo on top.

• Store it in the refrigerator for at least eight hours before serving.

– Ajay Joe and Unni George, (@ulo.icecream on Instagram)