Ice Cream Recipes

Summer time is equal ice cream time! All kinds of ice cream are amazing but in the summer time a strawberry sorbet can be a great and refreshing alternative to regular ice cream. This sorbet has a wonderful taste and has a strong and natural taste of the fresh strawberries. At the same time this sorbet has the most amazing color which makes it both tasteful and visually beautiful.

The portion of sorbet I made was not that large but it can be scaled easily to fit you needs. I made my sorbet using my ice cream maker which is able to make 1 liter of sorbet – But you can also use your freezer. This sorbet has an amazing taste and is perfect for the hot periods and is a healthy alternative to regular ice cream. If you are looking for other ice cream recipes you can take a look at our recipe archive.

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Strawberry Sorbet

Easy recipe for a delicious strawberry sorbet. Fresh, tasteful and simple to make.

Course: Dessert

Cuisine: Danish

Keyword: Ice cream

Servings: 5 people

Author: NordicFoodLiving.com

Ingredients

• 500 g strawberry
• 100 g sugar
• 1/2 dl water
• 2 tbsp lemon juice
• 2 tbsp corn syrup

Metric - US Customary

Instructions

• Mix sugar, lemon juice, corn syrup and water in a saucepan and heat it up to boiling point. Keep it boiling until all the sugar is dissolved.
• Rinse and clean the strawberries using a bowl of water. Remove the stem using a small knife.
• Use a regular or hand blender to blend the strawberries into a nice and smooth puree.
• Pour in the sugar water and blend till everything is mixed.
• Using an ice cream maker to make the sorbet. You can also use your freezer but remember to stir the sorbet every second hour to avoid ice crystals.
• Serve the sorbet as it is or together a piece of brownie. I personally love the sorbet together with chocolate cake. You can find the recipe to my favorite chocolate cake here

When we are eating ice cream at our local ice cream shop we often choose their hazelnut ice cream. So I decided I would try to make one myself. This ice cream is very soft and creamy and has a very delicious taste of hazelnuts. You actually only use the flavor from the hazelnuts - so you don't get all the bits and pieces from the nuts into the ice cream. In many recipes it says to throw the hazelnuts away when the taste is extracted, but that is such a shame! I ended up drying them in the oven and then used them for some homemade granola. That was just perfect and there was no waste!

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Hazelnut Chocolate Ice Cream

Recipe for a very delicious hazelnut and chocolate ice cream. This ice cream is super creamy and has a perfect rich taste.

Prep Time30 minutes mins

Cook Time5 hours hrs

Course: Dessert

Cuisine: Danish

Keyword: Ice cream

Servings: 1 liter

Author: NordicFoodLiving.com

Ingredients

• 200 g hazelnuts
• 2.5 dl milk
• 5 dl heavy cream
• 150 g sugar
• 100 g milk chocolate (30% or above)
• 6 egg yolks

Metric - US Customary

Instructions

• Set the oven for 180 C (360 F) and roast the hazelnuts for about 5-8 minutes. Rub the hazelnuts in a kitchen towel to remove as much as the skin as possibly. Discard the skins. Chop the hazelnuts in a food processor or blender until finely chopped.
• Heat the milk together with half of the cream (2.5 dl - 1 cup), 100 grams (3.5 oz) of sugar and the finely chopped hazelnuts in a saucepan. Let it boil for about 5 minutes. Take the saucepan of the heat, cover the saucepan and let it sit for at least 20-30 minutes.
• Heat the rest of the cream in a saucepan and melt the chocolate in the warm cream. Take the saucepan of the heat again.
• Pour the hazelnut milk you made in step 2 through a strainer into a saucepan. Make sure you get all of the good flavors out of it. (don’t throw away the nuts, you can dry them in the oven and use them for some homemade granola).
• Reheat the hazelnut milk. In a separate bowl, whisk together the egg yolks and 50 grams of sugar. Slowly pour the warm hazelnut mixture into the egg yolks, whisking constantly. Then pour the mixture back in the saucepan.
• Stir the mixture until it begins to thicken. Pour the mixture in the chocolate/cream mixture and mix it well. Let it cool.
• Freeze in your ice cream maker for about 25 minutes depending on which machine you use. If you do not have an ice cream maker use your freezer but remember to stir the ice cream mix every second hour.
• Serve the hazelnut ice cream immediately or place in a container and freeze it for later.

Ice cream is a big thing at my home. We love ice cream! I have only had a real ice cream maker for about 8 months but I have used it so many times already. Even though I have my own ice cream maker I frequently go to my local ice cream shop, Manolo in Bronshoj Copenhagen, which is known for its creamy and original ice cream. One day I tried their chocolate ice cream which was the best I have had for a long time. It had the most beautiful brown color and had a very intense chocolate taste without overdoing it. I decided that I had to make my own chocolate ice cream similar to the one I loved so must from the ice cream shop.

When I am looking for something new I want to try out I normally browse around and gets inspired by different recipes. So on my hunt for the best chocolate ice cream I Googled around and collected elements from different ice cream recipes. The chocolate ice cream recipe I have presented on this page is today my all-time favorite and it is property the most rich and creamy chocolate ice cream I have ever made. It simply has the best consistency and the most wonderful taste. However, my hazelnut and chocolate ice cream is a very close competitor.

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Chocolate Ice Cream with Cocoa

A perfect and very delicious dark chocolate ice cream made with cocoa powder and dark chocolate. Easy-to-follow recipe which gives a creamy and tasteful result.

Prep Time30 minutes mins

Cook Time5 hours hrs

Course: Dessert

Cuisine: Danish

Servings: 1 liter

Author: NordicFoodLiving.com

Ingredients

• 6 dl whipping cream (heavy cream)
• 3 dl water
• 6 tbsp honey
• 200 g sugar
• 200 g bittersweet chocolate (dark chocolate 50-70 %)
• 80 g unsweetened cocoa powder
• 4 egg yolks (or whole eggs)

Metric - US Customary

Instructions

• In a saucepan, heat up whipping cream, water, honey, sugar and cocoa and stir.
• Add the chocolate and stir until the chocolate is dissolved.
• Whip the egg yolks or whole eggs together in a bowl.
• Pour the chocolate mixture into the bowl while continuing to whip.
• Cool the mixture, and then pour the mixture into the ice cream maker. Let it churn for about 25 minutes – depending on which machine you have. You can also make the ice cream in your freezer. Just remember to stir the ice cream mix every second hour until it is frozen.

This recipe for a simple vanilla ice cream is just really great and we have made it so many times now. This recipe only contains simple ingredients and the vanilla is from fresh vanilla beans - it's just super delicious and it's way better than the ice cream from the supermarket. We also like the fact that we know the ingredients that are used to make this ice cream, and that it doesn't contain artificial flavors and different additives and stabilizers.

See also: Recipe for strawberry sorbet

A vanilla ice cream is just really great as it is but we have also used it many times as a side dish for other great desserts like apple pie with cinnamon, grilled bananas or our very delicious chocolate cake with nougat.

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Vanilla Ice Cream

Recipe for a tasteful vanilla ice crema. Making a homemade ice cream is going to have a very rich and great taste compared to the ones from the supermarkets.

Prep Time30 minutes mins

Cook Time5 hours hrs

Course: Dessert

Cuisine: Danish

Keyword: Ice cream

Servings: 6 people

Author: NordicFoodLiving.com

Ingredients

• 1 vanilla bean
• 4 dl heavy cream
• 2 dl milk
• 2 tbsp corn syrup
• 5 egg yolks
• 1 dl sugar

Metric - US Customary

Instructions

• Start by removing the vanilla from the vanilla bean. We have made a simple guide how to do this - click the link. Put both the vanilla and the empty bean in a saucepan.
• Pour the milk, heavy cream, and corn syrup into the saucepan. Turn on the heat and let it boil for a couple of minutes.
• While the milk/vanilla mixture is heating up, use a hand mixer to whisk the egg yolks and sugar in a large bowl. Whisk until the mixture is light and fluffy.
• When the milk/vanilla mixture has boiled for a couple of minutes, slowly pour it into the bowl with the egg yolks while whisking.
• Pour it all back into the saucepan and heat it up at medium heat while constantly stirring. Don't let the mixture get above 80 C (176 F) this will make the eggs coagulate - and we are not interesting in an ice cream that taste like scramble eggs.
• When the temperature is closing in on 80 C (176 F) the ice cream mixture will start to thicken and you must remove the saucepan from the heat and quickly cool the mixture down. You can quickly cool down the mixture by pouring it into a bowl which you then place in a larger bowl filled with cold water.
• When the ice cream mixture is cooled a bit pour it into an ice cream maker and start it. If you don't own an ice cream maker you can also just freeze it in your freezer - just remember to stir in the ice cream once every hour until it's frozen.

Notes

If you like this vanilla ice cream we can absolute recommend our Stracciatella ice cream which has the most wonderful taste of vanilla and chocolate.