Homemade Ice Cream Recipes
Homemade ice cream is one of our favorite summertime treats, especially because it's easy and fun to make! We love using organic and fairly traded ingredients to create unique versions of classic flavors. Try these three recipes below and let us know what you think!
Vegan Coffee Coconut Ice Cream
- 3 1/2 cups of full fat coconut milk
- 3/4 cup raw sugar
- 3/4 cup strong brewed Equal Exchange Organic French Roast coffee
- 1 1/2 tsp vanilla extract
- Combine coffee, coconut milk and raw sugar in a small saucepan over medium heat. Whisk until well combined (about 5 minutes).
- Remove the saucepan from heat and whisk in the vanilla.
- Transfer the mixture to a bowl and let cool in the refrigerator for at least six hours (you may want to do this overnight).
- Transfer the mixture to your ice cream maker and prepare according to the instructions.
- Enjoy immediately or store in a freezer-safe container for up to a week.
Adapted from the Minimalist Baker.
Coffee Ice Cream
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 1 1/2 cups whole coffee beans of Equal Exchange Organic Love Buzz coffee
- 1 1/2 cups heavy cream
- 5 large egg yolks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon finely ground coffee
- Pinch of salt
- In a medium saucepan, heat the whole coffee beans, milk, ½ cup of cream, sugar and salt until warm and steaming (but not boiling). Then, cover the pan and remove from heat. Let steep for 1 hour.
- Pour 1 cup of cream into a metal bowl and set over ice in a larger bowl. Place a mesh strainer on top and set aside.
- Take your room temperature milk and coffee mixture and heat it again over medium heat until steaming but not boiling.
- Whisk your egg yolks together in a separate bowl and slowly pour the hot milk and coffee mix into the egg yolks. Make sure to whisk constantly so that the eggs don't cook. Transfer this mixture back into the saucepan.
- Constantly stir the mixture over medium heat using a flat-bottomed, heatproof spatula for about 10 minutes. Make sure to scrape the bottom as you stir until the mixture thickens and coats the spatula. You should be able to run a finger across the spatula without the coating running.
- Pour the thickened mixture through the strainer on top of the cream and stir together. Press the strainer against the coffee beans to extract more flavor, then discard the beans. Mix in the finely ground coffee and the vanilla, and stir until cool.
- Place the mixture in the refrigerator to chill, then freeze in your ice cream maker.
Adapted from Simply Recipes.
Indulgent Cocoa Ice Cream
- 1/2 cup Equal Exchange Baking Cocoa
- 3 cups half and half
- 1 cup heavy cream
- 8 large egg yolks
- 9 ounces granulated sugar
- 2 teaspoons vanilla extract
- Combine baking cocoa and 1 cup of half and half in a medium saucepan and whisk over medium heat. Add the rest of the half and half and the heavy cream, then bring the mixture to a simmer. Stir occasionally and remove from heat.
- Whisk the egg yolks in a medium mixing bowl until they lighten in color. Gradually add sugar and whisk. Gradually add ⅓ of the cream and cocoa mixture to the eggs to temper them. Then, pour in the remainder and return the entire mixture to the saucepan.
- Stir the mixture frequently over low heat until it thickens slightly and coats the back of the spoon (about 175 degrees fahrenheit).
- Transfer the mixture to a container and let sit at room temperature for 30 minutes, then stir in the vanilla.
- Put the mixture in the refrigerator, then cover once it has cooled. Let chill for 4-8 hours.
- Pour the chilled mixture into your ice cream maker and process according to the directions.
- Serve immediately or freeze for 4 hours for hard ice cream.
Adapted from the Food Network.