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Sometimes we are just craving for something delicious dessert but we don't want all the sugar and empty calories. This is a recipe for a delicious banana ice cream which is a really great alternative to regular ice cream. This banana ice cream does not contain any sugar or heavy cream - it only contain one ingredient; bananas. The ice cream has a nice and creamy consistency which is similar to sorbet ice cream. If you prefer the consistency of regular ice cream you simply just refreeze it after you have made it. Will like to serve this ice cream will some chopped dark chocolate as topping.
We normally always some bananas in our home which we eat as healthy snacks between meals or after a workout. Sometimes, we have bought too many bananas or forgot to eat them and then they get overripe. Instead of throwing them out we cut them into smaller pieces and keep them in the freezer. These frozen bananas are great for many thing - we have actually made a small guide about frozen bananas.
You should really try this great and healthy ice cream - perfect for hot summer days.
Banana Ice Cream
1 person
Preparation time: 10 minutes (When the bananas are frozen)
Ingredients:
2 ripe bananas
dark chocolate for topping (optional)
Instructions:
1. Cut the bananas into slices and freeze them in a bag or small container. They should be in the freezer for about 2 hours or until they are completely frozen or hard. You can with advantage do this some days in advance.
2. Pour the frozen banana pieces in a food processor or blender and blend them until the consistency is nice and smooth. First the bananas get turned into a powder, just continue blending and you will get a nice ice cream.
3. Serve the ice cream as it is or put it back in the freezer and the consistency will become more like a regular ice cream. Then you can also make nice ice cream scoops.
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When it's summer and sunny outside it's a must to have some homemade ice cream - the best is of cause the homemade version. This is a recipe for simple and very delicious strawberry Popsicle which has been covered with dark chocolate. They have a fresh and at the same time a sweet taste - the dark chocolate goes perfectly together with the strawberry taste. It's almost the same as chocolate covered strawberries which is also one of our favorites during the summer.
These strawberry Popsicles only contains 4 simple ingredients; strawberries, honey, water and some lemon juice. This makes these Popsicles a very healthy alternative to regular ice cream. However, it's not because they are healthy we like them, it's because they are very delicious! The Popsicles are then covered with dark chocolate which has been mixed with coconut oil.
We have previous made Popsicles with Greek yogurt and different berries which has a wonderful color and a great taste. You should differently check they out if you haven't tried them.
In the recipe you would need some Popsicle moulds. If you don't have some of these; you can find them at your local kitchen store or get some on eBay. If you don't like the standard plastic sticks, you can get some wooden sticks which we personally think is more authentic.
Chocolate Covered Strawberry Popsicle
6 Popsicle
Preparation time: 30 minutes
Total time: 4 hours
Ingredients:
600 g frozen strawberries
2 tbsp lemon juice
1.5 dl (2/3 cup) water
4-5 tbsp honey, agave syrup (Agave nectar) or similar
200 g (7 oz) dark chocolate
2 tbsp coconut oil
Preparation:
1. Pour strawberries, water, lemon juice and honey in a blender.
2. Blend the ingredients until the consistency is nice and smooth.
3. Pour the strawberry mixture into Popsicle mounds and put them in the freezer.
4. After about 30-60 minutes add the sticks and let them freeze for another 4 hours or until they are completely solid.
5. Melt the chocolate in a water bath or microwave on low heat.
6. Mix the chocolate with the coconut oil and pour it into a glass or cup that fits the tip of the Popsicles.
7. Let the chocolate cool off a bit.
8. Take the Popsicle out of the moulds and dip the tip of them in the chocolate. The coconut oil should make the chocolate harden quickly.
9. The Popsicles are now ready to be eaten or you can keep them in the freezer for later.
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Homemade Popsicle, or ice lolly as they are called somewhere, is a great dessert or snack especially during the summer time. We have made these Popsicle many times and they are super delicious. We normally make the Popsicle with blueberries, strawberries and bananas. However, the type of berries and fruit is basically totally up to you and your preferences.
This recipe is very easy to make and it's based on simple and low fat ingredients - you only need low fat Greek yogurt or another similar dairy product, some honey, fruit and berries. Because this ice creams doesn't contain any heavy cream or other fat products they are a very healthy alternative to regular ice cream. Even though this ice cream is fat free it's still very delicious and it's our experience that kids love them.
We have three different layers in the ice cream. However, you can easily experiment with thinner and more layers and layers with different tastes. For this recipe you would need some Popsicle molds which you can find at your local kitchen appliance store or online at eBay or Amazon.
Popsicle with Greek Yogurt and Berries
6 ice creams
Preparation time: 1 hour
Total time: 5 hours
Category: Ice Cream
Ingredients:
6 Popsicle molds
Blueberry Ice Cream
125 g (4.5 oz) Greek yogurt (Strained yogurt or similar)
125 g (4.5 oz) blueberries (can be frozen)
1-2 tsp. honey
Banana Ice Cream
125 g (4.5 oz) Greek yogurt (Strained yogurt or similar)
1 banana (use can use a frozen banana)
1 tsp. honey
Strawberry Ice Cream
125 g (4.5 oz) Greek yogurt (Strained yogurt or similar)
125 g (4.5 oz) strawberries (can be frozen)
1 tsp. honey
Instructions:
1. Blend blueberries, Greek yogurt and honey together. We normally use a stick blender.
2. Pour the blueberry mixture in a plastic bag and cut a hole at one of the corners. Press/Pour the ice cream mixture thru the hole into the 6 Popsicle molds - try to avoid hitting the walls of the molds.
3. Freeze the blueberry mixture for about 20 minutes or until the ice cream is hard enough so that the next layer can be added without the layers mixing.
4. Blend the banana, Greek yogurt and honey together.
5. Pour the banana mixture in a plastic bag, cut a hole in one corner and pour it into the 6 Popsicle molds.
6. Let the banana layer freeze for about 20 minutes.
7. Blend the strawberries, Greek yogurt and honey.
8. Pour the strawberry mixture in a bag, cut a hole in a corner and pour it into the Popsicle molds.
9. Place a stick/handle at the center of the Popsicles.
10. Freeze the Popsicle for about 4 hours or until they are completely frozen.
11. When you want to eat a Popsicle you need to remove it from its mold. It's easier to remove if you apply a little hot water on the outside of the mold first.
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We would start saying that this is our top-1 ice cream - it's just super delicious! Actually we have always thought that a stracciatella ice cream was kind of boring - it's just vanilla ice cream with chocolate - and that's what it is. This ice cream can both be tasteless and boring, however, we have realized that this is only the case when you buy the mass-produced ice cream at the grocery store. When you make a homemade stracciatella ice cream based on heavy cream and using only fresh ingredients this ice cream can be so delicious. A homemade version also doesn't contain any artificial sweeteners and flavors but only pure sugar and vanilla from a vanilla bean - simple is the key word!
We have always though that a stracciatella ice cream was a vanilla ice cream with chopped chocolate but that it not entirely true. When we first made this ice cream we realized that the chocolate actually is melted chocolate poured very slowly into the almost frozen ice cream. This trick will make the chocolate solidify instantly into fine and long pieces/flakes - this is what makes this ice cream very special. Besides the chocolate trick, it's also very important that the vanilla ice cream is based on a great recipe. We have listed our best vanilla ice cream recipe below, however, you can also find it separately on this page with our vanilla ice cream.
We have made several different ice cream - find the ice cream recipes here.
Stracciatella Ice Cream with Chocolate
1 liter (1/4 gal)
Preparation time: 1 hour
Danish title: Stracciatella is
Ingredients:
1 vanilla bean
4 dl (1 2/3 cup) heavy cream
2 dl (4/5 cup) milk
2 tbsp corn syrup
5 egg yolks
1 dl (2/5 cup) sugar
150 g (5 oz) dark chocolate
The steps 1-6 is basically just the recipe for our simple vanilla ice cream. You can follow the instructions on our page with the recipe for vanilla ice cream or you can follow the instructions listed below.
Instructions:
Step 1: Cut open the vanilla bean and scrap out the vanilla. We have made a simple guide how to do this - click the link.
Step 2: Pour the corn syrup, heavy cream, milk and the vanilla into a saucepan. Also add the empty vanilla beans - they still contains flavor. Turn on the heat and let it all boil for about 2 minutes.
Step 3: While you are waiting on the milk mixture to boil, pour the sugar and egg yolks into a bowl and whisk it all into a fluffy mixture.
Step 4: When you have boiled the milk mixture for about 2 minutes pour it slowly into the bowl with the egg yolks while whisking constantly.
Step 5: Pour it all back into the sauce pan and slowly heat it up while stirring all the time. Don't let the mixture get above 80 C (176 F) this will make the eggs coagulate which doesn't taste good in an ice cream.
Step 6: The ice cream mixture will start to thicken around 80 C (176 F) - at this point pour the mixture into a small bowl and then place the bowl in a larger bowl filled with cold water. This will quickly cool down the mixture.
Step 7: Pour the ice cream mixture into an ice cream maker and start it. You can also use your freezer just remember to stir in the ice cream every half an hour.
Step 8: When the consistency of the ice cream is like soft-ice, melt the chocolate and pour it very slowly in the ice cream while stirring well. When the molten chocolate is hitting the cold ice cream it will solidify into small pieces.
Step 9: Continue freezing the ice cream until it's completely solid.
By Kim Nielsen
[lastupdated]
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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.
Strawberry Sorbet
Ingredients
- 500 g strawberry
- 100 g sugar
- 1/2 dl water
- 2 tbsp lemon juice
- 2 tbsp corn syrup
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
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We have to confess - we are not the biggest fans of coffee. If we want an hot beverage we usually prefer tea or a hot chocolate. However, we love the taste and especially the smell of coffee - the coffee scent from a newly open bag of ground coffee is just fantastic. In the summer time we love to eat ice cream and we make a lot of it ourselves. Homemade ice cream is just much more delicious compared to the ice cream you buy from the grocery store. Ice cream from the store usually contains different additives in order to enhance the taste and make it more stable so that it does not melt that easily in the car on the way back to your home. This recipe for coffee ice cream with chocolate pieces only contains 4 different ingredients and are super easy to make and has the most delicious and creamy taste. This is absolutely one of our most simple ice cream recipes. You can make the coffee ice cream with or without the chocolate pieces - however we think the small pieces of dark chocolate goes perfectly with the creamy coffee ice cream. We would also like to recommend our recipe for rich chocolate ice cream with cocoa which has a great taste of chocolate and cocoa, and our creamy hazelnut ice cream with chocolate.
Coffee Ice Cream with Chocolate Pieces
about 1 liter (~1 quart)
Preparation time: 45 minutes
Danish title: Kaffeis med chokolate stykker
Ingredients:
1 can condensed milk
2.5 dl (1 cup) heavy cream
3.5 dl (1.5 cup) coffee
100 g (3.5 oz) dark chocolate (preferred with coffee taste)
Instruction:
Step 1: Start by making the coffee. I used a good quality instant coffee but a freshly made coffee is preferred. If you want an ice cream with a strong taste of coffee you simply just make a stronger coffee.
Step 2: Whip the coffee together with the condensed milk. Then whip the cream in the coffee/milk mixture. The mixture is now ready to be frozen into a delicious ice cream.
Step 3: If you have an ice cream maker use it to freeze the coffee mixture. If you don't own an ice cream maker you can use your freezer, just remember to stir in the ice cream every 30 minutes or so. When the ice cream starts to freeze and the consistency get thicker add the chopped chocolate. If you add the chocolate too early it will fall to the bottom of the ice cream.
By Kim Nielsen
[lastupdated]
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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!
Hazelnut Chocolate Ice Cream
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
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.
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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.
Chocolate Ice Cream with Cocoa
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)
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.
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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.
Vanilla Ice Cream
Ingredients
- 1 vanilla bean
- 4 dl heavy cream
- 2 dl milk
- 2 tbsp corn syrup
- 5 egg yolks
- 1 dl sugar
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
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