Independence Day ice cream, anyone?

Here are a few ice cream recipes to get you started for the 4th of July weekend, and all summer long!

They all sound delicious to us, but we can't be responsible for results. Send us pictures of your homemade ice cream at!

Simple Strawberry Ice Cream


2 cups heavy cream

1 cup whole milk

2/3 cups sugar

1 1-lb box strawberries


- Wash and trim the caps off the strawberries. Then cut berries into slices that are approximately 1/4-inch thick. (Or just use and egg slicer.)

- Puree 1/2 of the sliced strawberries in a food processor or blender, and set aside.

- Combine cream, milk, and sugar in a saucepan and heat until the sugar is completely dissolved.

- Remove from heat and pour into a large bowl. Add in the strawberry puree and mix well.

- Cover with plastic wrap. Chill in the refrigerator until completely cool to the touch.

- While the custard is chilling, dice the remaining sliced strawberries into smaller pieces to mix in the ice cream.

- Freeze the custard in an ice cream maker according to the manufacturer's instructions.

- Once the ice cream is done freezing mix in the diced strawberries, and pour into an air-tight container.

- Freeze for an additional 2 hours. Original recipe at

Nutella Ice Cream

3/4 cup (235 g) Nutella

1/2 cup (100 g) sugar

1 1/3 cups (330 ml) whole milk

1 1/3 cups (330 ml) heavy cream

Pinch of salt

Place all of the ingredients in a blender or food process and process until smooth.  Chill mixture in refrigerator for 1-2 hours. Once ice cream base is thoroughly chilled, pour base into an ice cream maker and freeze according to the manufacturer's instructions.  Pack the ice cream into a plastic container.  Freeze until firm, at least 4 hours. Original recipe at

Banana Ice Cream


3/4 pint (375ml) heavy/double cream

3oz (75g) sugar

3 ripe bananas (to purée)

Method: Peel and chop the bananas into chunks. Place in a mixing bowl and mash well. Stir in the cream and then the sugar. Mix well. Chill in the refrigerator for 2-3 hours.

Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.  If desired, add small fudge pieces or mini marshmallows or choc chips five minutes before the end of freezing time. Original recipe at

Red, White & Blueberry Frozen Yogurt

Adapted quite a bit from The Perfect Scoop


16 oz nonfat plain Greek Yogurt

1/2 cup sugar

1 1/2 cups blueberries

1 1/2 cups strawberries

juice from 1 small lemon (to taste)

zest from 1/2 lemon (to taste)


Puree the blueberries, strawberries, Greek yogurt and sugar in a blender. Add in lemon juice and lemon zest to taste and mix well. Pour the mixture over a fine mesh strainer to remove the skin and seeds. Chill again in the refrigerator for approximately 1 hour. Transfer to the bowl of an ice cream maker and churn according to the manufacturer's instructions (for me, this was 15 minutes, a bit shorter than the normal 20 minute churn). Scoop into a freezer safe container and freeze for approximately 1 hour so that the yogurt hardens just a bit. Remove from freezer and enjoy immediately. Original recipe from

Chocolate ice cream


  • 1 1/3 cups sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 2 eggs, beaten
  • 3 ounces semisweet chocolate, melted
  • 2/3 cups half & half
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract


Combine sugar, cornstarch and salt in a saucepan.

Gradually stir in milk.

Cook over medium heat until mixture begins to simmer, stirring constantly.

Place beaten eggs into a separate large pan.

Gradually stir about 1 cup of the hot mixture at a time into the beaten eggs.

Add the remaining hot mixture, stirring constantly.

Cook and stir over low heat until slightly thickened (about 2 minutes).

Stir in melted chocolate.

Beat with a whisk until mixture is smooth.

Stir in half and half, whipping cream and vanilla.

Cover and refrigerate 2 hours.

Freeze as directed. Makes two quarts.

Peach Ice Cream


  • 2 cups milk
  • 1 cup sugar
  • a dash of salt
  • 1 cup half & half
  • 1 1/2 teaspoons vanilla extract
  • 1 cup whipping cream
  • 1 1/2 cups peaches, puréed 

    Scald milk until bubbles form around edge.

    Remove from heat.

    Add sugar and salt.

    Stir until dissolved.

    Stir in half and half, vanilla and whipping cream.

    Stir in fruit.

    Cover and refrigerate 30 minutes.

    Freeze as directed. Chocolate and Peach recipes originally at

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