Here's a simple recipe for homemade mint chocolate chip ice cream

Ingredients:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
Green food coloring (optional)
1/2 cup chocolate chips or chopped chocolate

Here's a simple recipe for homemade strawberry ice cream

Ingredients:

1 pound (about 450g) fresh strawberries, hulled and sliced
3/4 cup granulated sugar, divided
1 tablespoon lemon juice
2 cups heavy cream
1 cup whole milk
1 teaspoon vanilla extract



Instructions: 

In a bowl, combine the sliced strawberries with 1/4 cup of sugar and lemon juice. Stir well to coat the strawberries, then let them sit at room temperature for about 30 minutes. This will allow the strawberries to release their juices and become sweeter.

After 30 minutes, transfer the strawberries along with their juices to a blender or food processor. Blend until smooth. If you prefer small strawberry chunks in your ice cream, you can pulse the mixture a few times instead of blending it completely.

In a separate bowl, whisk together the heavy cream, whole milk, remaining 1/2 cup of sugar, and vanilla extract until the sugar is dissolved.

Stir the strawberry puree into the cream mixture until well combined.

Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Once churned, transfer the strawberry ice cream to a freezer-safe container and freeze for at least 4 hours or until firm before serving.

Enjoy your delicious homemade strawberry ice cream!

Here's a simple recipe for homemade vanilla ice cream

 

Ingredients:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Pinch of salt
1 vanilla bean or 2 teaspoons vanilla extract
6 large egg yolks

Here are two delicious chocolate ice cream recipes for you to enjoy

Classic Chocolate Ice Cream:

Ingredients:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
4 ounces semisweet chocolate, chopped
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt

Instructions:


In a medium saucepan, heat the heavy cream, whole milk, sugar, cocoa powder, and salt over medium heat, stirring constantly until the mixture is hot and begins to steam.


Add the chopped chocolate to the hot mixture and stir until the chocolate is completely melted and the mixture is smooth. Remove from heat.


In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot chocolate mixture into the egg yolks, whisking constantly to temper the eggs.


Gradually whisk the tempered egg mixture back into the saucepan with the remaining chocolate mixture.


Cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not let it boil.


Remove the saucepan from the heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.


Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight.


Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.


Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.


Serve the chocolate ice cream scoops in cones or bowls, and enjoy!


Vegan Chocolate Coconut Ice Cream:




Ingredients:

2 cans (13.5 oz each) full-fat coconut milk
1/2 cup cocoa powder
1/2 cup maple syrup or agave nectar

1 teaspoon vanilla extract

Pinch of salt
1/2 cup dairy-free chocolate chips (optional)

  


Instructions:

In a blender, combine the coconut milk, cocoa powder, maple syrup or agave nectar, vanilla extract, and salt. Blend until smooth and well combined.
If using chocolate chips, stir them into the mixture.
Pour the mixture into the bowl of an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
Serve the vegan chocolate coconut ice cream scoops in cones or bowls, and enjoy the creamy, dairy-free treat!

These recipes are sure to satisfy any chocolate craving and are perfect for enjoying on a hot day or as a decadent dessert any time of year. Enjoy making and indulging in these delicious chocolate ice creams!