If you had a chance to take a look at my “End Of Summer Bucket List” Post you saw that making homemade ice-cream with your kids was on our list (you can also check out my list of kitchen splurges where an ice-cream maker was in my top 10. Note that not all of the following recipes require an ice-cream maker). We have done this a few times this summer and it’s new and exciting every single time! My kids love to take part in this, watch with wide eyes, and are the best taste-testers around. I love homemade ice-cream because the ingredients are so simple which means you control them being allergy-friendly… my favorite! See below for some tried and true recipes the entire family will enjoy!
*For those using an ice-cream maker, note that you may have to adjust some of the recipes below to fit your size.
Five Unique Homemade Ice-Cream Recipes (Your Kids will Fall Over!):
Salted Caramel Pretzel Ice-Cream:
- 2 cups heavy whipping cream
- 14 oz can sweetened condensed milk
- 1 tbsp salted caramel, or regular caramel, coffee syrup
- 1/2 cup caramel syrup
- 1 1/2 tsp sea salt
- 1 1/2 cups roughly crumbled pretzels
Add the whipping cream to the bowl of a stand mixture. Using the whisk attachment, whip it at medium speed until the cream’s fluffy and soft peaks have formed.
Use a spatula to gently stir in the condensed milk and the coffee syrup until they’re evenly incorporated.
Transfer the mixture to a standard metal loaf pan. Add the caramel syrup, the crushed pretzels, and salt to the top. Use a butter knife to cut/stir in the caramel syrup ribbon, the pretzels, and the sea salt.
Cover and freeze the ice cream for 8-10 hours, or until frozen through.
Drizzle with additional caramel syrup when serving, if desired.
Birthday Cake Ice-Cream
- 1 1/2 Cups Heavy Cream
- 1 1/2 Cups Half and Half
- 1 Cup Granulated Sugar
- 1 tsp Pure Vanilla Extract
- 1 tsp Pure Almond Extract
- 1/2 Cup Rainbow Sprinkle Jimmies
- 2 Bakery Cupcakes with Vanilla Frosting
In a large bowl mix together whipping cream, half and half and sugar, stirring until sugar is dissolved.
Add in vanilla extract and almond extract.
Pour into prepared ice cream maker.
Gently chop or crumble up both cupcakes and set aside.
Turn on and let it run for about 20-25 minutes.
Once it has started to firm up, toss in crumbled cupcakes and sprinkles.
Mix for another 2 minutes.
Turn off ice cream maker and pour ice cream into a medium container.
Freeze for 4 hours before scooping and serving.
Under the Sea with Lucky Charms Ice-Cream
- 2 cups whipping cream
- 14oz can sweetened condensed milk
- 1 dram cotton candy flavoring oil
- 1 cup dehydrated marshmallows
- blue and yellow food coloring
- With an electric mixer begin beating the whipping cream on high.
- Slowly add a can of sweetened condensed milk.
- Whip until just when hard peaks form.
- Remove 1 cup of cream mixture and set aside.
- Take the remainder of the mixture and add the flavoring oil and mix well.
- Add blue gel food coloring and mix thoroughly.
- Pour it into a freezer safe container.
- Gently mix in the marshmallows.
- Take the 1 cup of mixture and color it with yellow gel food coloring.
- Pour it on top of the middle of the blue mixture.
- Gently swirl with a knife.
- Freeze for 8 hours or overnight.
Fireside S’Mores Ice-Cream:
- 1/2 cup cocoa powder
- 1/3 cup sugar
- 1/4 cup packed brown sugar
- Pinch of salt
- 2/3 cup whole milk
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 3/4 cup marshmallow cream
- 2 full graham cracker sheets, crushed
- 2 ounces milk chocolate melted and reserved at room temperature (1/3 cup chocolate chips)
- In a medium bowl, whisk together the cocoa, sugars, and salt.
- Add the milk and, using a hand mixer on low speed or a whisk beat to combine until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours or overnight.
- Turn on your ice-cream maker and pour the mixture in. Let run until thickened (about 15-20 minutes). After 15 minutes, gradually add the marshmallow cream. Once mixed, add the graham crackers and melted chocolate.
- Once combined, place into a freezer-safe bowl and freeze for 1-2 hours (or overnight).
Strawberry Cheesecake Ice-Cream:
- 1 1/2 cups chopped strawberries
- 1/4 cup sugar
- 1/2 Tablespoon corn starch
- 4 graham cracker cookies
- 1/2 Tablespoon sugar
- 2 Tablespoon melted butter
- 8 oz cream cheese (softened)
- 1 cup white sugar
- 2 cups heavy cream
- 1 cup whole milk
- Blend up the strawberries until smooth.
- Pour strawberry puree, sugar and cornstarch into a medium-sized saucepan and cook up for a few minutes until a thick sauce is made.
- Pour into a bowl and refrigerate for 1 hour.
- Crush your graham crackers into a fine crumb.
- Combine the graham cracker crumbs, sugar, and melted butter. Set aside till needed.
- Whisk together your cream cheese and your sugar until smooth.
- Add in the heavy cream and milk and whisk until mostly combined.
- Pour mixture into your prepared ice cream mixer. Allow churning according to manufactures instructions.
- Scoop 1/3 of the ice cream mixture into a 3QT pan (a bread pan is perfect for this)
- Scoop 1/3 of the strawberry puree, and sprinkle 1/3 of the graham cracker crumbs over the top of the ice cream.
- Swirl together with a knife. (Swirl well, any thick strawberry sauce areas will become a bit icy)
- Repeat with the second third, and final third of the ice cream, sauce and graham crackers.
- Cover with plastic wrap and place in your freezer to harden for 6 hours, up to overnight.
Which recipe are you going to try first?!