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  • Pam Hiddleson-Doocy

    20 Best Homemade IceCream Recipes

  • Kate Hutcheson

    20 Best Recipes for Homemade Ice Cream. Mmm... coffee chocolate ice cream...

  • Michelle Day

    Homemade Ice Cream Recipes: Coffee-Chocolate Ice Cream Recipe < 20 Recipes for Homemade Ice Cream - South

  • Maria Hult

    Looking for a delicious, yet easy family dessert? From frozen treats, to creative cones, and easy dessert bars, when you begin dessert planning with quality products, such as EDY’s® and DREYER’s Frozen Custard, you’ll save time and know you’ll be soon sharing a rich and creamy frozen treat your family will appreciate. Frozen Custard Time AD SWEEPS

  • Kenyatte Tidwell

    Homemade Ice Cream Recipes: Coffee-Chocolate Ice Cream Recipe < 20 Best Recipes for Homemade Ice Cream - Southern Living Ingredients 1 (14-ounce) can sweetened condensed milk 1 (5-ounce) can evaporated milk 2 tablespoons sugar 2 teaspoons vanilla 2 cups whole milk Preparation Whisk all ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.) Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours. Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker. No-Cook Chocolate Ice Cream: Omit sugar, vanilla, and whole milk. Add 2 cups whole chocolate milk and 2/3 cup chocolate syrup. Proceed as directed. Makes 1 quart. No-Cook Chocolate-Almond Ice Cream: Prepare No-Cook Chocolate Ice Cream as directed. Remove container with ice cream from ice-cream maker, and place in freezer. Freeze 15 minutes. Stir 3/4 cup toasted sliced almonds into prepared ice cream. Place in an airtight container; freeze until firm. Makes 1 1/4 quarts. No-Cook Turtle Ice Cream: Prepare No-Cook Vanilla Ice Cream as directed. Stir 1/4 cup caramel sauce into prepared ice cream. Remove container with ice cream from ice-cream maker, and place in freezer. Freeze 15 minutes. Microwave 1/2 cup semisweet chocolate morsels and 1 teaspoon shortening in a microwave-safe glass bowl at HIGH 1 minute. Stir until smooth. Place 3/4 cup toasted chopped pecans on a parchment paper-lined baking sheet. Drizzle pecans with melted chocolate. Freeze 5 minutes. Break into bite-size pieces. Stir chocolate-and-pecan pieces into ice cream. Place in an airtight container; freeze until firm. Makes 1 1/2 quarts. No-Cook Fig-Mint Ice Cream: Prepare No-Cook Vanilla Ice Cream as directed. Remove container with prepared ice cream from ice-cream maker, and place in freezer. Freeze 15 minutes. Stir together 2 cups chopped peeled fresh figs, 1/4 cup fresh lemon juice, 2 tablespoons sugar, and 2 teaspoons chopped fresh mint. Stir mixture into prepared ice-cream mixture. Place in an airtight container; freeze until firm. Makes 1 1/2 quarts. Note: We used Black Mission Figs; any fresh figs in season should work in this recipe, including green No-Cook Peach Ice Cream: Omit vanilla and sugar, and reduce whole milk to 1 1/4 cups. Process 4 peeled, sliced medium-size fresh ripe peaches or 1 (15.25-ounce) can peaches in light syrup, drained, with 2 tablespoons sugar; 1/4 cup fresh lemon juice; and 1/4 teaspoon salt in a blender or food processor until smooth. Stir into milk mixture with 3/4 cup peach nectar. Proceed as directed. Makes 1 1/2 quarts. No-Cook Strawberry Ice Cream: Omit vanilla, and reduce whole milk to 1 1/2 cups. Process 1 (16-ounce) container fresh strawberries or 1 (16-ounce) package thawed frozen strawberries, 2 tablespoons lemon juice, and 1/4 teaspoon salt in a blender or food processor until smooth. Stir into milk mixture. Proceed as directed. Makes 1 1/2 quarts. No-Cook Coconut Ice Cream: Omit vanilla and sugar, and reduce whole milk to 1/2 cup. Whisk 1 (13.5-ounce) can coconut milk, 2 tablespoons fresh lemon juice, and 1/4 teaspoon salt into milk mixture. Proceed as directed. Serve ice cream with toasted coconut, shaved chocolate, or chopped macadamia nuts. Makes 1 quart. Note: To make a tropical sundae, top coconut ice cream with sliced bananas, mango slices, and pineapple chunks. Lera Townley, Roanoke, Alabama, Southern Living August 2004

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