Make the creamiest homemade ice cream with these easy recipes | Food and cooking


From staff reports

Nothing beats rich, creamy homemade ice cream in the summer.

Would you be surprised to learn that all you need is three ingredients, five minutes, and a blender to make an amazing bowl of ice cream?

It’s true. We made a creamy strawberry ice cream with sliced ​​frozen strawberries, sugar and heavy cream. Mix the fruits and the sugar together then incorporate the cream. There you go, ice cream. It’s like soft serve ice cream at first, but it solidifies to a nice solid consistency after a few hours.

Just for fun, we decided to try a corn ice cream recipe that is made in an ice cream maker. What goes well with corn? Caramel of course!

We made sweet corn ice cream with salted caramel swirl. There are no eggs in the recipe we found, but you won’t know that to taste it. It makes a creamy, creamy ice cream that just might be your new favorite flavor.


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1 package (10 ounces) frozen sliced ​​strawberries

1. Combine frozen strawberries and sugar in a food processor or blender.

2. Blend until the fruit is coarsely chopped. With processor running, slowly pour in heavy cream until fully incorporated.

3. Serve immediately, if you like soft ice cream, or freeze for up to 1 week.

– adapted from


3 ears of sweet corn, cut from the cob

2 teaspoons vanilla extract

1. Add cream, milk and sugar to a large saucepan over medium heat. Stir until sugar dissolves, then add corn and corn on the cob. Stir gently (as much as you can) until the mixture simmers, then turn off the heat and set the pan aside.

2. Leave to stand for 1 hour. After 1 hour, remove the cobs and pass the mixture through a blender. Blend for 5-6 minutes until the corn is completely mashed, then strain through a fine-mesh sieve, discarding the solids. Whisk in the vanilla and salt and place the liquid in the refrigerator for about 1 hour, until cold.

3. Remove ice cream mixture from refrigerator and place in ice cream maker, stirring as directed, about 30-40 minutes.

4. When churning is complete, add ice cream to a freezer safe container. Stir in store-bought caramel. Cover with a layer of plastic wrap and freeze for 6 to 8 hours. Garnish with additional caramel, if desired.

– adapted from

1 can sweetened condensed milk

1. Break the chocolate bar into pieces and place in a microwave-safe glass bowl. Heat chocolate in microwave, stopping and stirring every 30 seconds, until melted and smooth.

2. Add the condensed milk to the chocolate. Put aside.

3. Place the heavy cream in a large bowl and use an electric hand mixer to whip it until stiff peaks form. Fold whipped cream into chocolate mixture until fully incorporated.

4. Pour the mixture into an airtight container and cover. Freeze for 1 hour and stir to break up ice crystals. Stir again after 30 minutes, then let the ice cream freeze until solid.

— adapted from Real Simple


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