frozen ice cream recipe

Yum, peaches!  For the last few weeks, I’ve been buying a lot of peaches from the farmers market.  I finally stopped eating them long enough to make this low fat peach ice cream. 

This makes only 1-1.5 cups of ice cream.

  • 2 pureed small skinned peaches
  • 1-2 small skinned peaches, chopped
  • 3/4 c milk (I used 1%)
  • 1/4 c half and half
  • 2 TBSP sugar

Mix all the ingredients together in the ice cream maker.  It’s very peachy with the chunks.  But if you don’t like pieces of peaches, then you can omit the chunks (or add them to the puree).

Lower in Fat Peach Ice Cream  Lower in Fat Peach Ice Cream

I love snickerdoodle cookies so figured it’s only appropriate to make snickerdoodle ice cream.  Here it is — and yes, it does taste like the cookie.  To make it even taste more like the cookie, I’d bake a few and throw it in.  Delicious!

  • 2 TBSP brown sugar
  • 2 TBSP sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 cup heavy whipping cream
  • 3/4 cup of half-and-half
  • 1 tsp of vanilla extract

Mix together and throw into your ice cream maker for 20-30 minutes.

Snickerdoodle Ice Cream  Snickerdoodle Ice Cream  Snickerdoodle Ice Cream

  • 1 cup milk
  • 1/2 c of peanut butter
  • 2 TBSP sugar
  • 1/4 cup of whipped cream

The peanut butter won’t mix that well, but keep it churning so the other ingredients mix well.  Then when it’s done, transfer into a freezable container and mix the peanut butter.  It has a lot of peanut butter flavor.  This makes about 1.5-2 cups of ice cream.

To add texture, I’d add either crushed peanuts or chocolate chips.

Peanut Butter Ice Cream  Peanut Butter Ice Cream

I like this recipe, but it’s not creamy like ice cream.  If I was going to make it like real ice cream, I think I’d add (and this would then make about 2-3 cups of ice cream):

  • 1 cup of whipped cream
  • .5 cup of milk
  • .5 cup of half and half
  • 3/4 cup of peanut butter
  • 2 TBSP sugar
  • 1.5 c milk
  • 1/4 c whipped cream
  • 1/4 c half and half
  • 1 tsp peppermint extract
  • 2 TBSP sugar

I originally set out to make a small container of mint ice cream, but there was way too much peppermint extract so I had to increase the milk.  

Lower in Fat Mint Ice Cream

Let it mix together for approximately 20 minutes.  Once it’s all mixed, then I added 1 cup of chocolate chips (or 2 Hershey chocolate bars broken up into pieces).

Then put into the freezer for a couple of hours.

Lower in Fat Mint Chocolate Chip Ice Cream  Lower in Fat Mint Chocolate Chip Ice Cream

Coffee ice cream is my favorite and while this recipe is ridiculously good, it’s also so fatty!  There’s no way I could eat that as often as I would like.  So I set out to make my own version of coffee ice cream with less fat.  I think I found it.

  • 1/3 cup of very strong brewed coffee
  • 1/4 c half and half
  • 1 cup of milk
  • 2 TBSP sugar

This makes about 1.5 cups of coffee ice cream.  It’s not as creamy as the original version, but it does have the strong coffee flavor and is good.  It works!

Lower in Fat Coffee Ice Cream

Sometimes, nothing taste better than some good chocolate ice cream.  I have a lot of dutch processed dark cocoa powder so I wanted to make chocolate ice cream using that.

  • 1 cup half and half
  • 1/2 cup whipped cream
  • 2 TBSP dark cocoa powder
  • 3 TBSP sugar
  • 1 tsp vanilla

Mix all the ingredients and try to get the cocoa powder as incorporated as possible.  I’d say mix it for about 2-3 minutes.  Then turn on your machine and let it go.

The chocolate ice cream is going to look a little more grayish than a dark brown, but it taste delicious.  Plus, no eggs (a lot of ice cream recipes call for eggs). 

The first photo is from the mixture coming straight out of the machine.  The second is after I let it freeze for 5 hours.

Frozen Chocolate Ice Cream  Frozen Chocolate Ice Cream

My favorite ice cream ever is coffee.  I love Haagen Dazs Coffee to be exact.  It’s so creamy and rich.

But when I was trying to track down a coffee ice cream recipe, I noticed a lot of them required eggs.  I didn’t really want to use eggs so it took me a bit, but here’s a coffee ice cream recipe I found that requires only milk, coffee, heavy cream, vanilla, and sugar.

It’s equally as creamy and rich — but also a lot more fat!  I didn’t use whole milk (instead used 1%), but I think I can cut down the fat in the coffee ice cream without losing too much of the flavor.  Stay tuned as I try to make this a healthier recipe!  Oh — and I used only a few TBSP of sugar.

Homemade Coffee Ice Cream

After making a variety of flavored yogurts and ice cream, I just made some vanilla ice cream.

  • 1 cup half and half
  • 1/2 cup whipping cream
  • 2 tsp vanilla extract
  • 2 TBSP of sugar (I don’t like super sweet, but you can always add more)

Throw these into your ice cream maker for about 20 minutes.  You’ll see it thickens, transfer into a freezable container, and leave in your freezer.

The first photo is what it looks like when it comes out of the ice cream maker.  The second was after I put it in the freezer for 10 hours. 

It’s seriously delicious and creamy.  This makes only 1 cup (or so) of ice cream.

Frozen Vanilla Ice Cream  Frozen Vanilla Ice Cream