Top 10 Refreshing and Delicious Fruit Ice Cream Recipes to Make at Home

Ingredients:

• Ripe mangoes: 300g
• Whipping cream: 250ml
• Granulated sugar: 30g
• Condensed milk: 20ml
• Fresh milk: 200ml

Instructions:

• Prepare the mangoes:
  • Wash the mangoes thoroughly and peel them. Avoid washing the mangoes after peeling, as this will reduce their sweetness.
  • Cut the mangoes into small pieces.
• Blend the mangoes:
  • Place the mango pieces, sugar, condensed milk, and fresh milk into a blender. Since the mangoes are already sweet, don’t add too much sugar, as it will make the ice cream too sharp. Blend until smooth, and when the mixture is glossy and creamy, stop and transfer it to a bowl.
• Whip the cream:
  • Pour 250ml of whipping cream into a mixing bowl, and whisk with an electric mixer or hand whisk at low speed. Whisk until it thickens slightly, but be careful not to overwhip. The whipping process should take about 25–30 minutes by hand or 15 minutes with a mixer.
• Make the mango ice cream:
  • Slowly add the whipped cream into the blended mango mixture, stirring continuously to ensure the two components combine smoothly without clumping. Whisk until the mixture becomes thick and creamy. Once the cream is firm but still soft, transfer the ice cream into a plastic container and seal it. Freeze for 3 hours at 2°C. Every 40 minutes, stir the ice cream to prevent ice crystals from forming.

Ingredients:

• 200g of strawberries
• 100ml of unsweetened yogurt
• 1 teaspoon of lemon juice
• 2 teaspoons of honey
• 1 tablespoon of sugar

Method:

• Prepare the strawberries:
  • First, clean the strawberries, remove their stems, and cut them in half. Mix the strawberries with 1 tablespoon of sugar and 2 teaspoons of honey. Place them in the fridge for about 30 minutes.
• Blend the strawberry mixture with the yogurt:
  • Blend the strawberries, yogurt, lemon juice, and honey until smooth. (You can adjust the amount of honey depending on how sweet you like it.)
    
• Freeze the yogurt strawberry ice cream:
  • Pour the blended mixture into a container and place it in the freezer. Wait for about 60-90 minutes, depending on the freezing capacity of your freezer.
  • Once the mixture begins to freeze, take it out and stir with a fork or spoon until smooth. Repeat this process 3-4 times.
  • Let the ice cream freeze for another 2 hours, and it will be ready to enjoy!

Ingredients:

• 1 cantaloupe melon
• 2 tablespoons of honey
• 1 tablespoon of lemon juice

Method:

• Prepare the ingredients:
  • Cut the cantaloupe in half and scoop out the seeds. Peel the skin off, then chop the melon into small cubes.
  • Place the melon cubes on a tray and freeze for about 1-2 hours until they solidify.
• Blend the cantaloupe:
  • Take the frozen cantaloupe out of the freezer and place it in a blender. Blend for about 30 seconds until the melon softens.
  • Add the honey and lemon juice, then blend again until the mixture is smooth and the ingredients are fully combined.
  • Pour the cantaloupe ice cream mixture into molds or containers and place it back into the freezer for later use.

Ingredients:

• 300g of watermelon.
• 100ml of sweetened condensed milk.
• 200ml of whipping cream.
• 100g of yogurt.
• Sugar (to taste).

Method:

• Prepare the watermelon:
  • Peel the watermelon, cut it into small pieces, and remove the seeds.
• Blend the watermelon:
  • Place the watermelon and sugar into a blender and blend until smooth. Strain through a sieve to extract the juice.
  • Whisk the whipping cream in a bowl until it forms soft peaks.
  • Add the condensed milk, watermelon juice, and yogurt to the whipped cream, and stir to combine.
  • Pour the mixture into molds or a container, and freeze for about 4 hours before serving.

Ingredients:

• 5 ripe black bananas (or Sứ bananas)
• 50g of peanuts
• 100ml of coconut milk
• 100ml of unsweetened fresh milk
• 100g of shredded coconut
• 2 tablespoons of sweetened condensed milk
• 1 tablespoon of cornstarch
• 1 teaspoon of sugar
• 1/2 teaspoon of salt
• 1 vanilla pod
• 50ml of water

Method:

• Roast the peanuts:
  • Heat a pan, then add the peanuts and a pinch of salt. Lower the heat and stir constantly to avoid burning. Once they’re golden and fragrant, remove from the pan and allow to cool. Once cooled, peel off the skin.
• Prepare the coconut milk mixture:
  • Slowly pour 100ml of coconut milk into a pot, discarding any residue at the bottom. Heat the pot over medium heat, adding 2 tablespoons of condensed milk, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Stir well.
  • When the coconut milk mixture begins to boil, add 1 vanilla pod. Next, dissolve 1 tablespoon of cornstarch with 50ml of water in a separate bowl, then gradually add the cornstarch mixture to the pot, stirring constantly until the mixture thickens. Turn off the heat.
  • Allow the coconut milk mixture to cool slightly, then mix in 100ml of fresh milk and stir until smooth.
• Make the ice cream:
  • While the coconut milk mixture cools, peel the bananas and cut them into 0.5 cm thick slices.
  • Prepare a container, placing a layer of shredded coconut and roasted peanuts at the bottom. Next, layer the banana slices, then pour some of the coconut milk mixture over them. Repeat the layers until the container is full.
• Freeze the ice cream:
  • Cover the container and place it in the freezer for 5-6 hours until the ice cream is set and ready to serve.

Ingredients:

• 5 passion fruits
• 200 ml of yogurt
• 100 ml of whipping cream
• 100 g of white sugar
• 1 teaspoon of lemon zest (about 10g)

Method:

• Prepare the passion fruits:
  • After purchasing the passion fruits, cut them in half and scoop out the pulp with a spoon.
• Make the ice cream:
  • Whisk 100ml of whipping cream and 100g of sugar in a bowl until it forms stiff peaks. Then, add in 200ml of yogurt and mix until smooth.
  • Mix in the passion fruit pulp and 1 teaspoon of lemon zest, ensuring everything is well combined.
  • Transfer the mixture into a container and freeze. Every 3 hours, take it out and stir with a spoon. Repeat this process 2-3 times over the course of 7-8 hours, until the ice cream reaches a smooth and creamy consistency, ready to enjoy.

Ingredients:

• Red apples: 4 pieces
• Condensed milk: 300ml
• Fresh cream: 200ml
• Fresh milk: 400ml
• Sugar: 100g
• Lemon: 1 piece

Instructions:

• Prepare the ingredients:
  • After purchasing the apples, wash them thoroughly, soak them in saltwater to remove bacteria and toxins, then peel, core, and cut them into small pieces or extract the juice.
  • Squeeze the lemon to extract its juice. Lemon juice adds flavor and fragrance, enhancing the appeal of your ice cream.
• Blend the apples:
  • Put the apple pieces into a blender along with condensed milk, fresh milk, and sugar. Blend everything together until smooth. If the mixture is too chunky, strain it for a finer consistency. You can also add some crushed ice and blend again.
  • Whip the fresh cream to a soft peak. Slowly incorporate the apple mixture and lemon juice, stirring gently until the mixture is smooth and creamy. This will be the base for your ice cream.
• Freeze the mixture:
  • Pour the blended mixture into a container, spreading it to a thickness of 5-7 cm. Freeze for 1 hour. After 1 hour, take the mixture out and stir it using a spoon or fork. This helps make the ice cream softer and fluffier. Repeat this process every hour, and in about 4 hours, you will have a perfectly chilled apple ice cream.
  • The sweet yet subtle taste of apples combined with the creaminess of milk and a hint of tangy lemon will certainly delight your taste buds. Add a beautiful garnish to complete your apple ice cream masterpiece.

Ingredients:

• Egg yolks: 3 pieces
• Sugar: 50g
• Coconut milk: 250ml
• Starch: 1 tablespoon
• Coconut meat: 20g
• Whipping cream: 250ml
• Vanilla extract: 1 teaspoon (can be replaced with 1 vanilla pod)

Instructions:

• Whisk the egg yolks and coconut milk:
  • In a bowl, combine the sugar and egg yolks. Use a whisk to beat until the mixture turns pale yellow, then stop.
  • Next, heat the coconut milk in a saucepan. Once it starts to boil, remove from heat and pour it into the egg mixture, whisking until completely blended.
• Mix the starch and toast the coconut meat:
  • Sift the starch into the mixture, whisk again, then pour it into a saucepan and heat it up. When the mixture begins to boil, remove it from the heat and let it cool.
  • Toast the coconut meat in a pan over low heat for a few minutes until it turns golden brown, then add it to the mixture along with the vanilla extract. Stir everything together.
• Blend the whipping cream:
  • Next, pour the whipping cream into a blender and blend until it forms soft peaks. Add the cooled coconut milk mixture and continue blending until smooth and well combined.
• Freeze the ice cream:
  • Finally, transfer the mixture into a container and place it in the freezer. After about 6 hours, remove the ice cream and scoop out individual servings onto a plate.

Nguyên liệu:

• Cho 700g kem sầu riêng
• Cơm sầu riêng tươi 200 g
• Trứng gà lớn 2 quả
• Sữa tươi không đường 120 ml
• Muối 1/4 muỗng cà phê
• Đường trắng 60 g
• Kem tươi 240 ml(whipping cream)

Cách làm:

• Nấu sầu riêng và sữa:
  • Lấy cơm sầu riêng đã tách hột ra sau đó cho vào nồi nhỏ, thêm sữa. Đặt nồi lên bếp và đun với ngọn lửa vừa trong thời gian 1 phút. Khi đang chờ hỗn hợp sầu riêng và sữa sôi, bạn cần dùng muỗng khuấy đều để hỗn hợp hòa tan vào nhau.
• Xay nhuyễn sầu riêng và sữa:
  • Sau 1 phút, bạn đổ hết hỗn hợp vào máy xay sinh tố và xay cho hỗn hợp thật nhuyễn, mịn rồi để nguội.
• Đánh trứng:
  • Tiếp đó, bạn đập 2 quả trứng vào tô lớn, thêm đường, muối và đặt tô này lên một nồi nước đang sôi để tiến hành đun cách thủy. Vừa đun cách thủy bạn vừa dùng máy đánh trứng để đánh bông hỗn hợp lên trong 6 - 8 phút cho đến khi dung dịch bông lên.
• Trộn hỗn hợp trứng và sầu riêng:
  • Đổ hỗn hợp vào một tô khác để nhanh nguội, sau đó thêm hỗn hợp sầu riêng vào tô rồi trộn đều hỗn hợp lên và để cho nguội hoàn toàn.
• Đánh bông kem tươi:
  • Đổ kem tươi vào một tô khác, đặt 2 que đánh trứng vào tô và cho cả tô vào tủ lạnh để làm lạnh trong 5 phút.
  • Sau 5 phút, bạn gắn que đánh trứng vào máy đánh trứng và đánh bông kem tươi lên, đánh cho đến khi kem bông cứng.
• Trộn kem tươi và hỗn hợp sầu riêng:
  • Sau đó, bạn cho kem đã đánh vào tô hỗn hợp có sầu riêng, trộn đều hỗn hợp theo kỹ thuật Fold, tức là bạn cần đặt muỗng xuống phần rìa của đáy tô sau đó nhấc muỗng lên ở giữa tô, lặp lại động tác này liên tục cho đến khi hỗn hợp quyện hết vào nhau.
• Đông lạnh kem:
  • Khi hỗn hợp đã trộn đều, bạn đổ hỗn hợp vào hộp đựng kem đã chuẩn bị trước đó. Dùng muỗng dàn hỗn hợp tràn hết hộp rồi bạn đậy nắp hộp lại và đặt vào ngăn đá của tủ lạnh trong 4 tiếng hoặc để qua đêm. Cuối cùng bạn sẽ có kem sầu riêng mịn, lạnh và thơm ngon.

Ingredients:

• Avocados: 3
• Coconut milk: 3 tablespoons
• Fresh milk: 150 ml
• Sweetened condensed milk: 190g (half a can)
• Whipping cream: 200 ml
• Sugar: 1 tablespoon

Directions:

• Prepare the avocados:
  • Once the avocados are purchased, wash them thoroughly. Peel the skin and remove the seeds.
  • Cut the avocado flesh into small pieces.
• Blend the avocados:
  • Place the cut avocado pieces in a blender with 3 tablespoons of coconut milk, 150 ml of fresh milk, and 190g of sweetened condensed milk. Blend the mixture until smooth for about 5 minutes.
• Make the ice cream base:
  • In a bowl, combine 200 ml of whipping cream with 1 tablespoon of sugar, then use a hand mixer to whip the cream until it forms soft peaks.
  • Next, add the blended avocado mixture to the whipped cream, and gently fold the two together using a spatula until the mixture becomes thick and smooth.
• Freeze the ice cream:
  • Pour the avocado cream mixture into an ice cream mold and place it in the freezer for about 8 hours. After the freezing time, it’s ready to enjoy!