Delicious Homemade Ice Cream Recipes

Deepak, 30/03/2017

Making your own ice cream is easier than you think.

Give everybody something to scream about with these yummy ice cream flavors you can make at home.

Delicious Homemade Ice Cream Recipes
You'll feel utterly refreshed and ready for summer after indulging in this sweet and citrus-y treat!

Lemonade Ice Cream is the perfect summer combination of two favorite summertime treats – ice cream and lemonade all in one.

Yield: 1 qt.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins


  •     3 C whole milk
  •     6 egg yolks
  •     2/3 C granulated sugar
  •     1 tsp lemon extract
  •     zest of 3 lemons
  •     2 Tbsp fresh lemon juice
  •     1/3 C undiluted frozen lemonade concentrate


  1.     Heat the milk to a boil in a heavy pan. Cover and remove from heat.
  2.     Beat the egg yolks and sugar together in a bowl until light and thick.
  3.     Slow pour the hot milk into the egg mixture, whisking constantly. Turn the mixture to the sauce pan and cook over low heat, stirring with a wooden    spoon   until it thickens slightly and coats the back of the spoon.
  4.    Do not allow it to come to a boil or it will curdle.    
  5.   Add in lemon extract, zest, and juice. 
  6.   Allow the mixture to cool to room temperature and then refrigerate it, loosely covered with plastic wrap until chilled. At least 3 hours.
  7.   Freeze in the mixture in your ice cream maker.
  8.   Once it starts to set and thicken, add in the lemonade concentrate and continue mixing until set up.
  9.   Place in freezer to set up further.    
If the cherry on top is your favorite part of a sundae, then you've got to try this cherry and chocolate-centric flavor.
Chocolate Cherry Ice Cream – no-churn homemade ice cream recipe with a 2-ingredient vanilla base, cherry preserves swirl and dark chocolate chunks!

Prep Time - 10 MINS
Total Time -10 mins

  •     2 cups heavy whipping cream well chilled
  •     1 oz can sweetened condensed milk chilled, 14 .
  •     1 teaspoon pure vanilla extract
  •     3/4 cup cherry preserves
  •     1 dark chocolate bar chopped into chunks


  •      Place chilled cream in a large mixing bowl and whip with an electric mixer until stiff peaks form.
  •     Add 1/4 cup of condensed milk and gently fold in with a spatula.
  •     Add half of remaining milk and fold in. Add the rest of milk and vanilla and fold in until no streaks of milk are visible.
  •     Pour the mixture into a 9"x 5" loaf pan. Drop tablespoons of preserves and all of chocolate chunks and swirl it in.
  •     Cover the loaf pan with saran wrap and place in the freezer.
  •     Freeze for 4 to 6 hours.
  •     Scoop and enjoy!

Perfect for a more grown-up taste palate, this sophisticated strawberry recipe will be a hit at your next dinner party.

Cook TIME - 30 MINS
TOTAL TIME - 1 Hours
YIELD: Serves 4-6


  •     16 oz. fresh strawberries, hulled and thickly sliced
  •     2 Tbsp. balsamic vinegar
  •     6 egg yolks
  •     1 tsp. vanilla extract
  •     ¾ cup sugar
  •     2 cups whole milk
  •     1 cup half-and-half

  1. Toss sliced strawberries and balsamic vinegar together in a large bowl until strawberries are evenly coated in the vinegar.
  2. Spread strawberries in a single layer on a large baking sheet and bake at 375 degrees F for 15-20 minutes until strawberries have shrunken and caramelized. Remove from oven and set aside to cool.
  3. When strawberries have cooled, place them in a small blender or food processor and puree until there are no large chunks left. Set puree aside.
  4. Combine milk and half and half in a large saucepan over medium heat and bring to a simmer. Whisk mixture occasionally to make sure milk doesn't burn.
  5. While milk mixture heats up, combine egg yolks, vanilla extract, and sugar together in a large bowl. Whisk vigorously for one to two minutes until ingredients are well mixed and egg yolks have lightened in color.
  6. When milk is at a simmer, remove pan from heat and temper the egg mixture by adding a tiny bit of hot milk at a time to the eggs while whisking constantly. Add a few tablespoons of hot liquid at a time, still whisking, until you've incorporated a little more than half of the hot mixture into the eggs.
  7. Pour the remaining hot mixture into the eggs and whisk to combine.
  8. Whisk strawberry puree into egg mixture.
  9. Return entire mixture to saucepan and return pan to the stove on low hear, stirring frequently, until the ice cream custard has thickened and coats the back of a wooden spoon
  10. Remove the thickened custard mixture from the stove and pour it into a large bowl (I generally use the same bowl I whisked the eggs together in). Let ice cream sit on the counter for 30 minutes to an hour, then place the bowl uncovered in the fridge for an hour. After an hour, cover the bowl with plastic wrap and let chill for 6-8 hours or overnight.
  11. Pour ice cream mix into your ice cream maker and churn according to the manufacturer's instructions.

I like to puree my roasted strawberries for a smoother final texture, but feel free to leave them in large chunks if that's what you prefer!

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