Having ice cream on a hot summer day is always a good idea. Especially when you can make it at home using only natural flavors and a creative approach. Check out these 7 different homemade ice cream recipes you can make to surprise your friends and family this summer.<\/p>\n
What you need:<\/span><\/p>\n How to make it:<\/span><\/p>\n Peel and slice the bananas and place in the freezer for a few hours. Beat the frozen bananas, milk and vanilla all together till homogeneous soft paste. Place the mixture into a wide mold, cover it with a food wrap, and leave it in the freezer for 1 to 2 hours.<\/span><\/p>\n What you need:<\/span><\/p>\n How to make it:<\/span><\/p>\n Melt chocolate in a microwave or using a water bath and mix in with condensed milk; add 50 grams of cream and put the mix in the fridge. Use a whisk to beat the cold thickened cream until soft peaks begin to form. Pour in melted chocolate and continue whisking for a minute or two. Place the mixture into a wide mold, cover it with a food wrap, and leave it in the freezer for 1 hour. Take it out, mix in grated coconut and freeze for another 3 hours.<\/span><\/p>\n What you need:<\/span><\/p>\n How to make it:<\/span><\/p>\n Peel the fruits, cube them and place in the freezer for a few hours. Put yogurt, honey, lemon juice, and mangos into a blender or food processor and blend until smooth. If mangos are a little too sour, don\u2019t bother adding lemon juice. \u00a0Place the mixture into a wide mold, cover it with a food wrap, and leave it in the freezer for 1 to 2 hours.<\/span><\/p>\n What you need:<\/span><\/p>\n How to make it:<\/span><\/p>\n Place a container of coconut milk in the refrigerator overnight. Take out the thickened consistency from the top and leave the liquid at the bottom behind – you won’t need it. Use a hand mixer to beat it until creamy consistency. Blend avocado pulp and lemon juice together, add in your cream and the sweetener. Place the mixture into a wide mold, cover it with a food wrap, and leave it in the freezer for 4 hours.<\/span><\/p>\n What you need:<\/span><\/p>\n How to make it:<\/span><\/p>\n Melt chocolate in a microwave or using a water bath and let it cool down at room temperature. Beat the cold cream with a hand mixer. Add in condensed milk and continue beating; then add chocolate and beat until creamy consistency. Place the mixture into a wide mold, cover it with a food wrap, and leave it in the freezer for 1-2 hours.<\/span><\/p>\n What you need:<\/span><\/p>\n How to make it:<\/span><\/p>\n Pour the milk into a pot, add 60 grams the sugar and all mint leaves. Use low heat to heat up the milk and keep stirring. Remove the pan from the stove and leave it for at least 1 hour so that the milk can absorb the mint flavor. Strain the milk through a sieve; squeeze the mint leaves well and leave them behind – you won\u2019t need them anymore. Heat up the milk again. Whisk the yolks and the remaining 60 grams of sugar. Stir it with a spatula until it starts boiling. Place the pan in a container of iced water and stir until cooled down completely. Beat the cold cream until creamy consistency and mix it in with the milk mixture. Add in grated chocolate. Place the mixture into a wide mold, cover it with a food wrap, and leave it in the freezer for 4 to 5 hours. Check on your ice cream and stir it every other hour to make sure it\u2019s all smooth and creamy.<\/span><\/p>\n What you need:<\/span><\/p>\n Beat the cold cream until creamy consistency. Add in condensed milk and beat until smooth. Slice the strawberries, add them to the creamy mixture and blend everything together. Place it into a wide mold, cover it with a food wrap, and leave it in the freezer for 3 to 4 hours.<\/span><\/p>\n\n
2. Coconut and white chocolate<\/h2>\n
\n
3. Yogurt and mango<\/h2>\n
\n
4. Avocado with coconut milk<\/h2>\n
\n
5. Chocolate with condensed milk<\/h2>\n
\n
6. Mint and chocolate<\/h2>\n
\n
7. Strawberry with condensed milk<\/h2>\n
\n