In summer, we enjoy the time outdoors and look forward to a gentle breeze, warm rays of sunshine on our backs and a deliciously cool refreshment, such as ice cream. So that we are always supplied with the cold delicacy at home, there are numerous ice cream recipesHere you will find some of the most popular ice creams that you can make quickly and easily at home.
Summer highlight: Homemade Oreo ice cream without an ice cream maker
- 470 g whipping cream / 300 ml sweetened condensed milk / 2 cups crushed Oreo cookies
About 30 minutes before you start making the ice cream, place a metal bowl and the mixer’s beaters in the freezer. Then pour the whipped cream into the cooled bowl and beat with an electric mixer for about 5-7 minutes until stiff. Stir in the condensed milk and the chopped Oreo cookies Mix in. Pour the ice cream into a freezer-safe container, sprinkle with more Oreo pieces, cover and freeze overnight.
- 100g coconut flakes / 100g sweetened condensed milk / ½ tsp vanilla extract / 150g dark chocolate
Mix the coconut flakes, milk and vanilla well in a bowl and form 10 small bars. Place the bars on a baking sheet lined with baking paper in the freezer for 30 minutes. Then dip the coconut bars in the melted chocolate and freeze again. To creamy bounty ice cream To enjoy later, let the bars thaw for about 10 minutes before eating them.
A cookie dough ice cream offers delicious refreshment for the hot days
- 1 cookie dough / 470 g whipped cream 32% fat / 1 tbsp vanilla paste / 300 ml sweetened condensed milk / 60 g chocolate chips
Spread the cookie dough on a baking sheet lined with baking paper and freeze for about 10 minutes. Cookie dough Place on a cutting board and cut the dough into pieces with a knife. Roll 10 pieces into balls for the ice cream and refrigerate the rest for later. Beat the cream and vanilla until stiff. Carefully fold the condensed milk and chocolate drops into the whipped cream. Now layer the ice cream base mixture and cookie dough pieces in a loaf pan lined with baking paper. Finally, garnish with the cookie dough balls and additional chocolate drops, cover and freeze until completely frozen – at least 6 hours.
You can Cookie dough for spooning buy or mix it yourself. You will need:
- 150 g soft butter/ 75 g brown sugar/ 75 g sugar/ 1 packet of vanilla sugar/ 75 ml milk/ 1 pinch of salt/ 180 g flour/ 75 g chocolate chips
Spread the flour on a baking tray lined with baking paper and heat for 15-20 minutes at 120 °C. Then allow to cool. Quickly mix all the ingredients into a smooth dough. The cookie dough is ready!
Make your own After Eight ice cream quickly and easily
- 360 ml double cream
- 150 ml sweetened condensed milk
- 1.5 tsp peppermint extract
- 1 pack After Eight chocolate, cut into 1cm pieces
Whip the cream in a large bowl until stiff. Carefully fold in the condensed milk and peppermint extract. Now After Eight-Add pieces carefully and spread evenly. Pour the mixture into a small loaf pan and place in the freezer for 12 hours or overnight.
Super easy Neapolitan style ice cream on a stick
- 15 Oreo cookies
- 3 tbsp butter, melted
- 470 ml chocolate ice cream
- 470 ml vanilla ice cream
- 470 ml strawberry ice cream
- 16 wooden sticks for ice cream
First, crush the chocolate biscuits and mix them with the butter. Press the crumb dough into a baking pan lined with baking paper and freeze for 10 minutes. Chocolate ice cream Leave at room temperature for a few minutes until it becomes soft, then spoon it onto the biscuit base and spread it in an even layer. Freeze for 10 minutes. Then repeat the same with the vanilla and strawberry ice cream. Press sticks into the ice cream at regular intervals and freeze the ice cream for at least 2 hours. Then simply cut the ice cream into pieces and enjoy.
Yoghurt ice cream with pollen and chamomile
- 1 tbsp tapioca
- 290 g coconut milk, high fat
- 2 tbsp dry chamomile flowers
- 850 g Greek yoghurt
- 2 tsp vanilla
- 1 tsp vodka (optional)
- 170 g honey + 1-2 tbsp
- ¾ tsp sea salt
- Juice of half a lemon
- 1-2 tsp flower pollen
Place tapioca in a saucepan and stir with ¼ cup coconut milk until smooth. Add remaining coconut milk and bring to a boil, stirring occasionally. Remove from heat, stir in chamomile flowers, cover and let steep for about 10 minutes. Strain mixture into a large bowl, pressing on flowers and then discarding. Add yogurt, vanilla, vodka, honey, salt and lemon juice to coconut milk and stir until smooth. Refrigerate overnight or freeze in an ice cream maker according to manufacturer’s instructions. Then ladle into a chilled container, drizzle with honey and sprinkle with bee pollen. Freeze for several hours until firm.
