6 Homemade Ice-cream recipes to beat the heat

1- Ice Cream Donut Holes

Ingredients (for 12 donut holes)

  • 1 package biscuit dough, 6-count
  • 1 pt

     vanilla ice cream(290 g)

  • canola oil, for frying
  • ½ cup

     powdered sugar(60 g)

  • 1 tablespoon


  • raspberry, for garnish
  • mint, for garnish


  1. Open the pack of biscuit dough and cut each biscuit into halves.
  2. Take one half and press it into a flat and circular shape. Place a small spoonful of ice cream into the center of the dough.
  3. Carefully wrap the edges of the dough over the ice cream, creating a very tight seal.
  4. Repeat with the remaining biscuit dough and freeze them for 1 hour.
  5. Heat oil over medium-high heat. Fry the frozen dough balls until golden brown.
  6. Drain them on a paper towel. Freeze for another 30 minutes.
  7. In a small bowl, combine powdered sugar and milk, stirring until smooth.
  8. Pour the glaze evenly over the donut holes. Serve immediately!
  9. Enjoy!


2- Strawberry Cheesecake Ice Cream

Ingredients (for 8 servings)

  • 2 cups

     heavy cream(480 mL)

  • 14 oz

     condensed milk, 1 can (415 mL)

  • 4 oz

     cream cheese, softened (115 g)

  • ½ cup

     strawberry, stems removed, chopped (75 g)

  • ½ cup

     strawberry jam(160 g)

  • 4 graham crackers, additional crackers for topping if desired


  1. In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
  2. Add the cream cheese, strawberries, and strawberry jam, and mix thoroughly.
  3. Gently fold the crackers into the mixture, then transfer to baking pan (top with crackers if desired).
  4. Freeze for 3-4 hours.
  5. Enjoy!

3- No-Bake S’mores Ice Cream Cake

Ingredients (for 8 servings)

  • 1 cup

     graham cracker(85 g)

  • 2 tablespoons


  • 1 teaspoon


  • ½ teaspoon


  • ½ cup

     butter, melted(115 g)

  • 1 pt

     chocolate ice cream(475 g)

  • 4 cups

     marshmallow, divided (200 g)

  • 1 cup

     chocolate chips(175 g)

  • 8 oz

     chocolate (225 g)

  • 2 cups

     heavy cream(480 g)

  • ⅓ cup

     rum (80 mL)


  1. Place graham crackers in a zipper storage bag and crush with a rolling pin until the cookies are fully crushed.
  2. Transfer the graham cracker crumbs to a bowl, and add in the sugar, cinnamon, and salt, stirring to combine. Add in the melted butter and mix well.
  3. In a buttered 6-inch (15 cm) springform pan, add the graham cracker mixture and press firmly to form an even layer. Chill in the fridge for 30 minutes.
  4. In a medium size bowl, combine softened ice cream, half of the marshmallows, and chocolate chips.
  5. Pour over the graham cracker crust and freeze over night.
  6. Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
  7. Pour the ganache over the ice cream cake. Freeze for 30 minutes.
  8. In a medium bowl, combine rum and remaining half of the marshmallows. Let sit for 15 minutes.
  9. Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.
  10. Slice and serve.
  11. Enjoy!


4- Strawberry Liquid Nitrogen Ice Cream

Ingredients (for 2 servings)

  • 1 cup

     heavy cream(240 mL)

  • 7 oz

     condensed milk(200 g)

  • 1 cup

     strawberry (150 g)

  • 3 cups

     liquid nitrogen(720 mL)


  1. Fill a food processor with heavy cream, condensed milk, and strawberries.
  2. Close the top and blend for 30 seconds.
  3. Use a funnel or carefully pour the ice cream mixture into a large squeeze bottle and tighten the lid.
  4. Layout a large thick cloth on top of your cooking area to protect the surface from the liquid nitrogen’s low temperature.
  5. Using insulated gloves, fill a stainless steel bowl with liquid nitrogen and set it on top of the thick insulated cloth.
  6. Use the squeeze bottle to squeeze the mix at a constant drip into the liquid nitrogen.
  7. Fill the bowl with droplets and allow the liquid nitrogen to boil off.
  8. Once all the liquid has boiled over from the bottom, serve.
  9. Nutrition Calories: 1531 Fat: 121 grams Carbs: 126 grams Fiber: 3 grams Sugars: 122 grams Protein: 24 grams
  10. Enjoy!

Watch: Liquid Nitrogen Ice Cream 4 Ways

5- Charcoal Ice Cream

Ingredients (for 4 servings)

  • 2 cups

     heavy cream(480 mL)

  • 2 cups

     half & half (480 mL)

  • ½ cup

     sugar (100 g)

  • 2 tablespoons

     mint extract

  • 4 tablespoons

     black food coloring

  • ¼ cup

     activated charcoal(10 g)

  • dry ice


  • freezer bag
  • whisk
  • kitchen towel
  • kitchen mallet


  1. In a large freezer bag, place a piece of dry ice. Close the plastic bag, but leave a one-inch (2 ½ cm) opening to prevent the bag from fill with gas.
  2. Cover the bag with a kitchen towel and carefully use a kitchen mallet to break the dry ice into a powder.
  3. In a large bowl, combine heavy cream, half & half, sugar, activate charcoal (avoid consuming more than 100 grams of activated charcoal), 2 tablespoons mint extract, and at least 4 tablespoons black food coloring (more food coloring might be needed depending on concentration).
  4. Whisk together ice cream mixture until frothy.
  5. Slowly add a spoonful of dry ice into the mixture and whisk together. Gradually add and mix in dry ice until a solid consistency is achieved.
  6. Wait for all the dry ice to evaporate before consuming. Do not eat solid dry ice.
  7. For best results, eat within 24 hours.
  8. *Consuming activated charcoal can interact with certain medications, check with your doctor before ingesting

6- Cookies ‘n’ Cream Ice Cream

Ingredients (for 8 servings)

  • 2 cups

     heavy cream(480 mL)

  • 14 oz

     condensed milk, 1 can (395 mL)

  • 12 chocolate sandwich cookies, crumbled, additional cookies for topping if desired


  1. In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
  2. Add the cookies and gently fold to combine.
  3. Transfer mixture to a baking pan. Top with additional cookies if desired, then freeze for 3-4 hours.
  4. Enjoy!


Source: Tasty

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