Here are some ice cream recipes I have for things I make. I’m also posting some notes at the end on some things you may have questions about. I use egg beater’s in place of eggs in my recipes, because they have been pasteurized. If anyone has any other questions I can help with, please post. I will get to them as soon as I can, but it may take a few days. Thank you for patience ahead of time. Please also note that the vanilla ice cream is going to be your base flavor, although at times it will be adjusted for flavor.
Vanilla Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
1 1/2 tsp. Vanilla Extract
Place half and half, egg substitute, and sugar in a mixing bowl, blender or food processor, and mix well. Add cream and vanilla, and continue to mix until blended well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.
Chocolate Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
1 1/2 tsp. Vanilla Extract
1/2 to 2/3 cups Good Quality Baking Cocoa
Combine cocoa and sugar in a mixing bowl, blender or food processor, and mix well. Add egg substitute and vanilla, and continue to mix until blended well. Add cream and half and half, beat well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.
Strawberry Ice Cream
1 1/2 cups Heavy Cream
11/2 cup Half and Half (or Milk)
2/3 cup Sugar
Dash Salt
1 Tbsp. Vanilla Extract
1 1/2 cups Sweetened Strawberries (strawberries in syrup, fresh strawberries in sugar or sweetener, drain all but 1/4 cup of syrup or juice, and reserve with berries. Add to recipe as strawberries are called for)
Puree strawberries in a blender or food processor, and mix well. Add remaining ingredients and continue to mix until blended well and smooth. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.
Almond Mocha Fudge
2 cups Heavy Cream
1 cup Half and Half (or Milk)
2/3 cup Sugar
4 oz. Egg Substitute
1 tsp. Vanilla Extract
1 Tbsp. Instant Espresso Coffee Powder
Dash Salt
3/4 cup Chocolate Fudge Topping
3/4 cup chopped Toasted Almonds
Toast almonds in a 300 degree oven until lightly brown. Stir occasionally and watch not to burn.
Place half and half, egg substitute, sugar, coffee and salt in a mixing bowl, blender or food processor, and mix well. Add cream and vanilla, and continue to mix until blended well. Cover and chill thoroughly. Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.
At the end of the freezing process, add almonds and stir well. Swirl the chocolate fudge topping through the ice cream last.
Banana Ice Cream
2 cups Half and Half (or Heavy Cream)
3/4 cup Sugar
2 oz. Egg Substitute
1 tsp. Vanilla Extract
2 Large or 3 Small slightly mashed Banana’s (about 1 1/2 cups)
2 Tbsp. Lemon Juice
Dash Salt
OPTION: 1/2 cup Toasted Chopped Nuts
Place half and half, egg substitute, bananas and sugar in a mixing bowl, blender or food processor, and mix well. Add lemon juice, salt, and vanilla, and continue to mix until blended well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process. After freezing process, stir in toasted chopped nuts.
Butter Pecan Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
2 tsp. Vanilla Extract
1/2 cup melted Sweet Butter
2/3 Toasted Pecans
Place egg substitute, vanilla, and sugar in a mixing bowl, blender or food processor, and mix well. Add cream, half and half, and melted sweet butter. Continue to mix until blended well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process. After freezing process, fold in the toasted pecans and blend well.
Cappuccino Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
2/3 cup Sugar
4 oz. Egg Substitute
1 1/2 tsp. Vanilla Extract
1/2 cup Good Quality Baking Cocoa
3 to 4 Tbsp. Instant Espresso Coffee Powder (add to the sugar)
Combine cocoa, sugar, and espresso powder in a mixing bowl, blender or food processor, and mix well. Add the egg and vanilla, and continue to mix until blended well. Add cream and half and half and blend well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.
Caramel Ice Cream
1 cups Heavy Cream
2 cup Half and Half (or Milk)
3/4 cup Caramel Sauce
4 oz. Egg Substitute
1 tsp. Vanilla Extract
Dash Salt
Slightly heat the caramel sauce. Pour in blender or food processor. Add remaining ingredients and mix until smooth. Cool to room temperature. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.
Chocolate Chip Cookie Dough Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
1 1/2 tsp. Vanilla Extract
1 1/2 cup Chocolate Chip Cookie Dough (purchased or homemade), well chilled
Place half and half, egg substitute, and sugar in a mixing bowl, blender or food processor, and mix well. Add cream and vanilla, and continue to mix until blended well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process. Cut cookie dough into small bite size pieces and keep chilled. After freezing process, stir in small bite size pieces of cookie dough.
Chocolate Malt Ice Cream
2 1/2 cup Half and Half
1/4 cup Sugar
4 oz. Egg Substitute
1 tsp. Vanilla Extract
Dash Salt
1 Small Can (5.5 oz.) Chocolate Syrup
1/3 cup Malted Milk Powder
Place half and half, egg substitute, and chocolate syrup in a mixing bowl, blender or food processor, and mix well. Add sugar, salt, vanilla, and milk powder. Continue to mix until milk powder and sugar are dissolved. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.
Chocolate Marshmallow Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
1 1/2 tsp. Vanilla Extract
1/2 to 2/3 cups Good Quality Baking Cocoa
1 container Marshmallow Fluff (to your taste)
Combine cocoa and sugar in a mixing bowl, blender or food processor, and mix well. Add egg substitute and vanilla, and continue to mix until blended well. Add cream and half and half, beat well. Cover and chill thoroughly. Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.
After freezing process, stir in marshmallow fluff. Or, if removing to container for freezer, layer chocolate ice cream and marshmallow fluff. Can swirl mix in container or freeze in layers as well.
(I like lots of marshmallow, so I use the large jar plus a small jar, and usually use the layer method. when its too hot for hot chocolate, nothing like sitting down with a container of chocolate marshmallow ice cream for me!)
Chocolate Peanut Butter Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
2 tsp. Vanilla Extract
2/3 cups Good Quality Baking Cocoa
1 cup Peanut Butter
Combine cocoa and sugar in a mixing bowl, blender or food processor, and mix well. Blend in peanut butter and eggs. Add cream, half and half, and vanilla, and continue to mix until blended well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.
Coffee Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
2/3 cup Sugar
3 Egg Yolks, lightly beaten
1 tsp. Vanilla Extract
Pinch Salt
3 Tbsp. Instant Espresso Coffee Powder
Heat half and half in a small sauce pan until bubbles form inside of pan. Add sugar, espresso, and salt. Mix until dissolved, remove from heat.
Add 1-2 tablespoons of hot mixture to egg yolks to temper…bring the eggs to the milk’s temperature. Slowly add warmed yolks to hot mixture. Continue to cook over low heat, stirring until mixture reaches 160 degrees on a thermometer and begins to thicken.
Remove from sauce pan from heat, place in a clean pan or bowl, and place in an ice bath, ice and/or cold water in a larger bowl the smaller one can be placed in. Stir mixture in ice bath until it becomes a cool custard. Pour the mixture through a strainer and into a clean bowl. Stir in vanilla and heavy cream. Cover and chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.
Creamsicle Ice Cream
1 cup Half and Half
2 cups Heavy Cream
4 oz. Egg Substitute
1/2 cup Sugar
1 1/2 tsp. Vanilla Extract
12 oz. Orange/Pineapple Juice Concentrate
Beat eggs and sugar in a food processor or blender until thick and cream colored. Add half and half, cream, juice concentrate, and vanilla, and mix well. Place into your ice cream machine. Follow directions on your machine for freezing process.
Eggnog Ice Cream
3 cups cold Eggnog (bought or homemade)
2 Tbsp. Brandy
Generous amount of Grated Nutmeg
Combine all ingredients in a blender or food processor, and mix well. Place into your ice cream machine. Follow directions on your machine for freezing process.
Lemon Cheesecake Ice Cream
1/2 cup Milk
2 cups Heavy Cream
4 oz. Egg Substitute
1 cup Sugar
1 1/2 tsp. Finely Grated Lemon Zest (rind)
8 oz. Cream Cheese
1 1/2 tsp. Vanilla Extract
1-2 tsp. Lemon Extract or 3 Tbsp. Fresh Lemon Juice
1 1/2 tsp. Unflavored Gelatin
Soften gelatin in 1 cup of milk in a small saucepan, sprinkle the gelatin over the surface. Allow 3 minutes for the gelatin to absorb mixture, DO NOT ALLOW MILK TO BOIL, warm the milk and stir the mixture to completely dissolve.
In a blender or food processor, combine all ingredients with the gelatin mixture, blending until smooth. Chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.
Maple Walnut Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
1 tsp. Vanilla Extract
3/4 cup Maple Syrup
2/3 cup Walnuts, finely chopped
1/2 tsp. Almond Extract
In a blender or food processor, combine nuts, eggs, and half and half. Blend until nuts are finely chopped and well incorporated. Add remaining ingredients and mix thoroughly. Chill before using. Place into your ice cream machine. Follow directions on your machine for freezing process.
Mint Chocolate Chip Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
2 tsp. Vanilla Extract
2 to 3 drops Green Food Color
2 to 3 tsp. Mint Extract
3/4 cup Mini Chocolate Chips
Place egg substitute, vanilla, and sugar in a mixing bowl, blender or food processor, and mix well. Add cream, half and half, green food color, and mint extract. Continue to mix until blended well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process. After freezing process, stir in mini chocolate chips.
Peach Ice Cream
1/4 cup Non-Fat Dry Milk
1 cup Half and Half (or Heavy Cream)
3/4 cup Sugar
4 oz. Egg Substitute
2 tsp. Vanilla Extract
Dash Salt
2 Tbsp. Lemon Juice
3 cups Peaches; peeled, pitted, sliced
Place dry milk, cream, and sugar in a mixing bowl, blender or food processor, and mix well. Add remaining ingredients and continue to mix until blended well and smooth. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.
Peppermint Ice Cream
1 cup Heavy Cream
2 cups Half and Half (or Milk)
2 Tbsp. Sugar
4 oz. Egg Substitute
1 tsp. Vanilla Extract
Dash Salt
4 (1.5 oz. each) Chocolate Covered Peppermint Patties cut into 1/2 inch chunks
6 Hard Peppermint Candies, crushed, OR 2 to 3 drops Peppermint Oil (optional)
Place half and half, cream, egg substitute, salt and sugar in a mixing bowl, blender or food processor, and mix well. Add peppermint patties and vanilla, and process on high. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process. After the freezing process, stir in hard candies (or peppermint oil).