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If you want to make ice cream at home, you don’t need to invest a few hundred dollars into an ice cream churner. This 2 ingredient ice cream is super quick and easy to make and is extremely versatile! Because this recipes is so foolproof, you can get creative with different flavourings and mix ins without worrying too much about ruining the texture.
You can find the base recipe HERE, but in this post, I have included over 15 different flavour ideas to get you inspired (which I will continue to add to over time)!
Before I jump into it, there are a few things I want to note to make sure you get the best results possible if you go at it on your own.
Water:
Make sure you don’t add mix ins that have a high water content like pureed fruit, fruit pieces or juice. Instead, add something more concentrated like a jam or preserve and mix or ripple that through. If you add something with too much water, it’ll make the ice cream dense and icy.
Overmixing:
If you’re adding a thick ingredient like Nutella or peanut butter, make sure you mix it in with the condensed milk before folding through the whipped cream. It might also be a good idea to slightly warm the condensed milk and the paste together so they incorporate more easily. The reason you want to do it this way is to prevent knocking air out of the whipped cream. If you have to mix it too vigorously to get a smooth and fully incorporated ice cream, you will pop all of the little bubbles that have formed in the cream, which will leave you with a dense result which is near impossible to scoop.
Over whipping the cream:
You want to make sure the cream is only just firm when you whip it. If you take it too far you run the risk of the cream starting to split. When this happens, once frozen, the ice cream will leave a fatty coating on your tongue which isn’t very pleasant.
Temperature:
If you’re adding an ingredient like melted chocolate or a fruit puree that you have just cooked down, make sure you leave them to cool first. If you mix the mixture in with the cream when it’s still hot, it will cause the cream to melt and pop all of the bubbles you worked so hard to achieve. Like the other things to look out for, this again will leave you with a dense and un-scoopable ice cream.
To the base recipe, add half a packet (approx 8 biscuits) of Honeycomb Whirls or Squiggles biscuits and 3 tbsp of homemade or store-bought caramel and swirl through before freezing.
Combine around ½ cup of crushed cornflakes with ¼ cup of melted white chocolate and allow to set in the fridge. Once it’s firm, break them up so you don’t have any big chunks then fold this through you ice cream. If you’d like, you could add a tbsp or 2 of honey and some crushed peanuts and swirl this through the ice cream to make it a Crunchy Nut Cornflake flavour.
To make the cheesecake mix, combine 50g of room temperature cream cheese with 1 tbsp of caster sugar and mix until smooth. Add about a tsp of milk to thin it out to the consistency of yoghurt.
To make the raspberry mix, cook down 150g of frozen or fresh raspberries with 2 tbsp sugar until dark red and jammy. Alternately, you can substitute 2 tbsp or raspberry or strawberry jam.
To your base mix, swirl through both the raspberry and cheesecake mixtures so you have swirls throughout.
To your ice cream mix, add ⅓ cup of mini marshmallows and ¼ cup of sprinkles. Mix quickly and freeze straight away to prevent the sprinkles from loosing their colour.
Measure out around ¼ – ⅓ cup of long sprinkles depending on how concentrated you want it. Add the sprinkles to your ice cream, mix once or twice to just incorporate and freeze.
Puree 1 ripe mango with 1 tbsp of sugar then strain to remove any fibrous strands. Ripple through your prepared ice cream base and freeze.
Chop up around 8 Iced Vovo biscuits and add to your ice cream base along with ¼ cup of shredded coconut and 3 tbsp of raspberry jam. Swirl through so you have ripples of jam and freeze.
Add ⅓ cup of melted Nutella to your condensed milk and mix until smooth. Fold through your whipped cream and about 10 chopped wafers. Top with another drizzle of Nutella and a few more chopped wafers before freezing.
Warm your condensed milk in the microwave and add ¼ cup of Milo and stir through until smooth. Fold through your whipped cream and pop in the freezer.
Chop up a packet of Red Velvet Oreos and mix through your ice cream base. You will want a good mix of smaller and larger pieces of Oreo.
Melt ¼ cup of peanut butter and ¼ cup of chocolate in the microwave separately. Once cooled slightly, swirl both through your base mix.
Roughly chop a packet of regular Oreos and mix through your ice cream mixture.
Follow the same method as in the Raspberry Cheesecake Ice Cream above, but don’t add the cheesecake mix obviously. Instead of swirling it through, mix it in thoroughly so the ice cream gets a nice pink hue. Add a handful of fresh or frozen raspberries if you’d like.
Crumble up 2 or 3 large chocolate chip cookies and chop up about 100g of milk chocolate. Swirl through into your ice cream mixture. Top with some reserved cookie and chocolate, then place in the freezer.
Mon Mack Food is my little space to share my passion for food. It is also a place to document the recipes I’ve created while cooking for friends and family! While it is now just a hobby, my absolute dream is to build this project into something I can one day call my job 🙂
