Making your own frozen treats at home is so rewarding! I love how simple it can be to whip up something truly special. Today, I’m sharing two fantastic recipes for creamy ice cream that you can easily make right in your own kitchen.
Whether you’re after a classic taste with a nutty twist or a surprisingly good high-protein option, I’ve got you covered. Get ready to enjoy some cool, homemade goodness!
Jump to Recipe:
Make Your Own Creamy Homemade Pistachio Ice Cream
This pistachio ice cream is incredibly smooth and packed with real pistachio flavor. It’s a wonderful way to enjoy a classic dessert made fresh at home.
Key Ingredients & Tips for Pistachio Ice Cream
- Real Pistachios: Use unsalted, shelled pistachios for the best taste. You can lightly toast them for more depth.
- Ice Cream Maker: Make sure your ice cream maker bowl is fully chilled, usually 24 hours in advance, for optimal churning.
- Almond Extract: A tiny bit of almond extract can boost the nutty flavor of the pistachios.
What You Need for Pistachio Ice Cream
- 1 cup shelled pistachios, unsalted
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon almond extract (optional)
- A few drops green food coloring (optional)
⏱️ Time: 30 minutes active + 4-6 hours freezing🍽️ Yields: 4-6 servings
How to Make Creamy Pistachio Ice Cream
Step 1: Prep Pistachios and Base
First, blanch your pistachios in boiling water for 30 seconds, then drain and peel them if you like a smoother texture. Blend the peeled pistachios with a little bit of the milk until smooth. In a saucepan, warm the remaining milk, cream, and sugar over medium heat until the sugar dissolves. Do not boil.
Step 2: Combine and Chill
Take the cream mixture off the heat and stir in the blended pistachio paste. Add the almond extract and optional food coloring. Mix everything well. Cover the mixture and chill it in the refrigerator for at least 4 hours, or even better, overnight. This step is important for flavor development.
Step 3: Churn and Freeze
Pour the chilled pistachio base into your ice cream maker and churn according to the manufacturer’s directions, usually for 20-30 minutes, until it reaches a soft-serve consistency. Transfer the soft ice cream to an airtight container and freeze for another 2-4 hours to firm up before serving.
📝 Final Note
For the best scoopable texture, take the ice cream out of the freezer about 10 minutes before you plan to serve it.
Easy Creamy Peanut Butter Cottage Cheese Ice Cream
This ice cream is surprisingly delicious and a fantastic way to enjoy a sweet treat with extra protein. It’s so simple to make, you’ll be amazed at how good cottage cheese can be in a frozen dessert.
Key Ingredients & Tips for Cottage Cheese Ice Cream
- Smooth Blending: Blend the cottage cheese thoroughly until it’s completely smooth and no lumps remain. This is key for a creamy texture.
- Peanut Butter Choice: Use a natural, creamy peanut butter without added sugars or oils for the best flavor and texture.
- Sweetener: Adjust the amount of maple syrup or honey to your taste preference. You can also use a sugar-free alternative.
What You Need for Peanut Butter Cottage Cheese Ice Cream
- 1 cup full-fat cottage cheese
- 1/2 cup creamy peanut butter
- 2-3 tablespoons maple syrup or honey
- 1/4 teaspoon vanilla extract
- Pinch of salt
⏱️ Time: 10 minutes active + 3-4 hours freezing🍽️ Yields: 2 servings
How to Make Creamy Peanut Butter Cottage Cheese Ice Cream
Step 1: Blend Cottage Cheese Until Smooth
Place the cottage cheese into a high-speed blender or food processor. Blend it really well until it’s completely smooth and creamy, with no curds visible. You might need to scrape down the sides a few times to ensure everything is incorporated.
Step 2: Add Peanut Butter and Flavors
Add the creamy peanut butter, maple syrup (or honey), vanilla extract, and a pinch of salt to the blended cottage cheese. Blend again until all ingredients are fully combined and the mixture is smooth and uniform in color. Taste and adjust sweetness if needed.
Step 3: Freeze Until Firm
Pour the peanut butter cottage cheese mixture into an airtight, freezer-safe container. Cover it tightly and place it in the freezer for at least 3-4 hours, or until it reaches your desired ice cream consistency. If it becomes too hard, let it soften on the counter for a few minutes before serving.
📝 Final Note
This recipe can also be enjoyed as a soft-serve if you freeze it for a shorter amount of time, about 1-2 hours.
