Summer is here again in its full glory. And whats better than making home made icecreams. These recipes need no icecream maker and basic ingredients.
Once you start making icecreams at home, I bet you will never buy them again.
Coffee Ice cream
(Eggless, no churn)
The easiest possible icecream and a favourite of coffee lovers
Ingredients (Makes about 1 litre) :
- 1 can Nestle condensed milk (400 gm)
- 500 ml Heavy/double/Whipping cream
- 2 tbsp Instant coffee
- Handful of chocolate chips (optional)
Method:
- Add the coffee to 4 tbsp hot water and mix till dissolves.
- Whisk the condensed milk and coffee together in a bowl till get a smooth caramel looking liquid.
- Whip the cream till stiff peaks form (an electric whisk works best, its quite difficult to do manually).
- Once whipped, add the milk-coffee mix to the cream and whip once quickly at low speed to incorporate everything well.
- Fold in the chocolate chips if using and freeze for 8 hrs.
- You dont need to churn it, the icecream should be smooth and no ice crystals when fully frozen.
Rum & Raisin Icecream
(Eggless, no churn)
Ingredients (Makes about 600-700 ml)
- 3 tbsp Rum
- Handful raisins and cranberries
- 1/2 can Nestle condensed milk (200 gm)
- 250 ml Double/Whipping cream
- 1/2 tsp Vanilla extract or few drops vanilla essence
Method:
- Soak the raisins & cranberries in the rum for atleast 5-6 hours(or overnight).
- Add the condensed milk, vanilla essence, soaked raisins & the rum used for soaking in a bowl and mix well.
- Whip the cream till stiff peaks form (an electric whisk works best, its quite difficult to do manually).
- Add the rum-milk mix to the cream and whip once to incorporate everything well.
- Freeze for 8 hrs.
Coffee Icecream
(Eggless, no churn)
The easiest possible icecream and a favourite of coffee lovers.
Ingredients (Makes about 1 litre) :
- 1 can Nestle condensed milk (400 gm)
- 500 ml Heavy/double/Whipping cream
- 2 tbsp Instant coffee
- Handful of chocolate chips (optional)
Method:
- Add the coffee to 4 tbsp hot water and mix till dissolves.
- Whisk the condensed milk and coffee together in a bowl till get a smooth caramel looking liquid.
- Whip the cream till stiff peaks form (an electric whisk works best, its quite difficult to do manually).
- Once whipped, add the milk-coffee mix to the cream and whip once quickly at low speed to incorporate everything well.
- Fold in the chocolate chips if using and freeze for 8 hrs.
- You dont need to churn it, the icecream should be smooth and no ice crystals when fully frozen.
Strawberry Banana ‘Nicecream’
A healthier version of icecreams popularly known as Nicecreams. All you need is banana and add any other non-watery fruit and it takes hardly any time to make.
Ingredients (for 4 scoops) :
- 2 bananas
- 10-12 strawberries
- 3/4 cup milk of choice (dairy/ almond/coconut milk)
- 1-2 tbsp honey
Method:
- Slice the bananas & strawberries, lay in single layer on a plate and freeze for 4 hours.
- Add fruits & honey in a blender and blend well by adding milk bit by bit.
- Freeze again for 30 mins. If leave longer in freezer it will become rock solid as there are no emulsifiers used, in that case just take it out 15 mins before eating.
Other fruits you can use : Blueberries, black grapes, pineapple, mango, kiwi will work well.
Chocolate Ice cream
This is my favourite icecream. It takes a bit more effort to make but the results are the most intense, creamy chocolate icecream.
Ingredients (Makes about 1 litre):
- Cooking chocolate – 250 gms (I used Morde Dark Chocolate) – crush it with a pestle into chunks.
- Milk – 250 ml (preferably full fat)
- Ground sugar – 120 gms (abt 1 medium sized katori)
- 4 egg yolks
- 1 tsp Vanilla essence
- 250 ml Whipping Cream or Double cream ( I used Amul Whipping cream)
- 1 tsp Instant coffee powder (optional, intensifies the chocolate taste)
Method:
- Whip the yolks well.
- Heat water in a big saucepan and let it simmer.
- Pour milk into a bowl, add the coffee and mix well. Put this on the water saucepan to make a double boiler and heat on medium flame.
- Add sugar, egg yolks and chocolate to the same bowl and whisk so the chocolate melts, will take 4-5 mins.
- Remove from heat and beat till it looks smooth, add the vanilla essence and mix it well. Leave this mix in the fridge to cool for an hour or so.
- Once the mix has fully cooled, whip the cream until stiff, should happen in 2-3 mins.
- Fold the cream in the chocolate mix gently but fully mixed, put in freezer for 6-8 hours till set.
- You dont need to churn it again, the icecream should be smooth and no ice crystals even when fully frozen.
Instant Fruit Froyos (Frozen yoghurt)
A healthier version using just thick curd and fruits. Can use any fruits – strawberries, grapes, mangoes, bananas, pineapple, cheeku etc. Here Ive used strawberry and black grapes.
Ingredients (Makes 4 portions) :
- Strawberries or grapes – 2 handfuls (2 small katori)
- Hung curd /Thick/Greek curd – 6 tbsp
- Honey – 1-2 tbsp
Method:
- Slice the fruits and freeze in 1 layer so it doest clump up.
- Then blend with rest of ingredients to get an instant froyo.
