95 Delicious and Helpful

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95 delicious and helpful ice cream homemade recipes
Fruit Ice-cream
Peach ice cream
Strawberry ice cream
Nectarine ice cream
Quick banana ice cream
Pear vanilla ice cream
Cherry ice cream
Watermelon ice cream
Fruit mix ice cream
Passionfruit ice cream
Melon ice cream
Orange ice cream
Kiwi ice cream
Apricot ice cream
Pineapple ice cream
Chocolate and caramel ice cream

Easy chocolate ice cream
Brown sweet ice cream
Chocolata
Banana-chocolate ice cream
Chocolate ice cream with Oreo
Basic caramel ice cream
Caramel ice cream
Salted caramel ice cream
Caramel ice cream with nuts
Caramel ice cream with chocolate
Yolk ice cream base
Spicy and herbal ice cream

Lemon ice cream
Pumpkin ice cream
Coconut ice cream
Avocado ice cream
Poppy ice cream
Peppermint ice cream
Mint ice cream
Wasabi ice cream
Cinnamon ice cream
Ginger ice cream
Sweet rosemary ice cream
Tarragon ice cream
Banana basil ice cream
Cayenne pepper ice cream
Ice cream with bay leaves
Wine ice cream
Gelato - Italian-style ice cream

Banana gelato
Vanilla gelato
Mascarpone gelato
Caramel gelato
Cranberries gelato
Chocolate gelato
Strawberry gelato
Hazelnut gelato
Plum gelato
Lemon gelato
Gelato ice cream base
Low-carb recipe
Low-carb Irish Cream ice cream
Chocolate low-carb ice cream
Almond ice cream
Avocado low-carb sorbet
Low-carb fruit ice cream
Lemon ice cream
Creamy low-carb ice cream
Coffee low-carb ice cream
Low-carb mint ice cream
Lime low-carb ice cream
Delicious banana sorbet
Fat free ice cream
Fruit sherbet
Raspberry sherbet
Vanilla sherbet
Cayenne pepper sherbet
Grapefruit sorbet
Orange sugar free ice cream
Apricot sherbet
Currant ice cream
Low fat ice cream base
Lemon ice cream base
Eg g free ice cream

Free eggs ice cream base
Low-carb ice cream base
Sherbet base
Healthy ice cream
Sorbet base
Fruit egg free ice cream
Sugar free ice cream base
Fat free ice cream

Ice cream with jam
Cheese ice cream
Marmalade ice cream
Ice cream with chocolate chunks
Pistachio ice cream
Coconut ice cream
Grape ice cream
Apple ice cream
Pretzel ice cream
Melon ice cream
Ice cream with candied fruit
Ricotta ice cream
Banana low-fat ice cream
Oat-flakes ice cream
Fruit Ice-cream
Peach ice cream

Complexity level: easy
Quantity of portion: 3

Nutritional info

Caloric content - 141 kcal
Proteins – 8.5 grams
Fats – 1.9 grams
Carbohydrates – 20.9 grams

Ingredients

300 g peaches
1 teaspoon honey
400 g yogurt

Instructions

1. Take the peaches and peel the skin from them. You should mash the peaches and get puree. It should
be very smooth and look like a cream.
2. In the big bowl combine peaches puree, honey and yogurt. Stir it carefully. It is important to stir
mixture with the wooden spoon.
3. Put this mixture to the ice cream maker for 25 minutes. The mixture should not be liquid.
4. Transfer the removed ice cream to the container and put to the freezer for 2-3 hours. Also check the
condition of the ice cream every 20 minutes. If there are crystals – stir the sweet compound and place
back again.

Strawberry ice cream


Nutritional info

Fats – 13.8 grams

Ingredients

100 g condensed milk
50 g double cream
100 g strawberry

Instructions

1. Combine condensed milk and double cream together. Stir it with the help of the spoon. The mixture
should be furry and soft. If you like very sweet meal – add sugar. Then blend it with the help of the
hand mixer.
2. Take fresh strawberries. It should not be “green”. Also you can take soft or overripe berries. Mash
the berries and make a smooth puree from it.
3. Add strawberry puree to the milk and cream mixture and stir it carefully. Your ice cream will have
bright pink and purple color. If you don’t want to feel seeds on your tongue then wipe the strawberry
on the sieve.
4. There are 2 ways how to make this dessert. You can put this mixture to the ice cream maker for 20
minutes or freeze it in the freezer for 8 hours. The most important is to stir the mixture all the time to
avoid crystals on the ice cream.
5. Then put this mixer to the container and freeze for 5 hours more.
6. Serve with fresh strawberries.

Nectarine ice cream
Complexity level: medium


Ingredients

200 g nectarine puree
6 slices of fresh nectarine
150 g yogurt
50 g double cream

Nutritional info

Fats –10.5 grams

Instructions

1. For this kind of dessert take only fresh yogurt without any sugar. Also you can make the yogurt by
yourself. It will make your dish unique and useful. Whisk cream and add yogurt to it, while
continuing to stir it carefully. The consistence will be liquid as dough for pancakes.
2. Add the nectarine puree and stir it again. Don’t use canned nectarine puree. Make all preparations
by yourself. It will make the final dish so delicious and also extend the expired date of the product.
3. Put the mixture to the container and freeze for 8 hours. Also you can put it overnight. But there can
be difficulties with the ice cream consistence. It can be crystallized that is not very good for this kind
of dessert. So the best way is to check the ice cream all the time and stir it if it is needed.
4. Serve with slices of nectarine. Also you can add whipped cream but it can have a lot of calories.

Quick banana ice cream


Nutritional info

Fats – 0.9 grams

Ingredients

4 large bananas

Instructions

It is great dessert if you are hungry and want to it something nutritious and sweet.
1. Always use only fresh bananas. They should not have any brown spots. Taka a bananas and slice it
into pieces.
2. Put all the bananas to the blender and blend for 10 minutes. You should get the mixture looks like a
whipped cream.
3. You can serve it right now but to get more delicious taste put it for 3 hours to the freezer. It is great
variant if you follow healthy way of life and count the amount of calories you get. The dessert is very
nutrition.

Pear vanilla ice cream

Nutritional info

Fats – 24.9 grams

Ingredients

100 g pear puree
1 teaspoon vanilla extract
200 g double cream
80 g sugar
50 g yogurt
30 g fresh sliced pear

Instructions

Pear vanilla ice cream has very gentle taste. Everything depends on the type of peaches. It is better to
use soft kinds of this fruit.
1. Start to whisk double cream. When you get first soft peaks add little bit sugar and continue to mix it
up. Then add all other sugar and 1 teaspoon of vanilla extract. If you want to make smell more
vanilla, also add 1 teaspoon of vanilla sugar. This trick will make vanilla smell but the taste will not
be bitter.
2. Combine yogurt with pear puree and stir it very carefully. In general you should get fruit yogurt.
The mass should be fluid.
3. Combine these two mixtures and put to the cream freezer for 30 minutes.
4. Remove from cream freezer and replace it to the ice cream container. Use exactly plastic container.
5. Place the ice cream back to the freezer for 9 hours.
6. Serve with sliced pear.
If the ice cream is not sweet you can pour it with pear jam or any appropriate jam for this type.

Cherry ice cream

Nutritional info

Fats –12.2 grams

Ingredients

50 g double cream
50 g yogurt
100 g cherries
50 g sugar

Instructions

1. Whisk the condensed milk. You can also make the condensed milk by yourself. In this way you can
control the amount of sugar you add and make the dish appropriate exactly for you. Combine double
cream and yogurt together. You should get soft and fluffy mixture. It should not be very liquid but
smooth.
2. Take cherries and remove pits from it. Use canned cherries by no way. All the ingredients for ice
cream should be fresh.
3. Combine cherries and sugar together and cook on the medium heat for 10 minutes. In this case you
need sugar to make cherry juice. It is impossible to cook this kind of meal without this ingredient.
4. Chill it. You will get viscous mass – like a jam.
5. Add sugar cherries to the mixture of cream, yogurt and milk and stir it carefully. The color will be
magnificent. You can control it – add more or less cherry jam.
6. Leave it in the freezer for 6 hours. Then mix it little to make the ice cream fluffy as a “cloud” and
serve in the shape of balls.

Watermelon ice cream


Nutritional info

Caloric content - 183 kcal0
Fats – 8.1 grams

Ingredients

50 g watermelon
1 can coconut milk
1 banana
50 g sugar

Instructions

1. Cut the watermelon and the banana into cubes. Do it very fast to avoid the big loss of watermelon
juice. Also you should get rid of pits. One more tip can be to put the watermelon to fridge for some
time (30 minute) and then cut. In this way you will lose less liquid.
2. Combine coconut milk, vanilla extract and cubed fruits together. The liquid will begin look like a
cocktail.
3. Take a cake form or any convenient from that you like and put the mixture in it. It will be easier to
remove the dessert from the plastic form.
4. Put it to the freezer for 4 hours. Time to time you should look on it and mix with the help of whisk.
5. Remove the mixture from the form.
6. Put the mixture to the blender and blend for 15 minutes. You will get very soft consistence that will
stick to the spoon.
7. Place mixture back to the form and put to the freezer for 1 hour. You can make a nice cake from
this dessert. If you put the ice cream to the plastic form, then you just need to make a hot water bath
and put the container in it for 1 minute but not more. In this way you shouldn’t make balls from the
ice cream and everyone can get as much as he wants.

Fruit mix ice cream


Nutritional info

Fats – 55.4 grams
Carbohydrates - 60.1 grams

Ingredients

50 g strawberries
50 g currant
4 large egg yolks
250 g double cream
100 g sugar

Instructions

1. Yolks should be cold. It will help you to make the consistence really delicious at the end and also
reduce your time on mixing. Whisk the yolks with sugar till you get lemon color mixture. The
mixture will grow. You should get rid from all crystals of sugar. They should be melted.
2. Put the double cream to the pan and preheat it on the medium heat. The mass should get thick. You
can check it with the help of spoon. It should pour from it as water.
3. Add the yolk mixture to the double cream and stir it carefully. The mixture will not be very yellow
but will still have cream color. Also you can add more sugar powder if it is not sweet for you. Chill it
for 25 minutes. If you did everything right – the mixture will have strong peaks.
4. Blend the strawberries and currant together and add to the liquid mixture. Also it is important to
remove all pits from it. It will make the taste more delicious. Stir it carefully.
5. Meanwhile take the empty container to the freezer for 15 minutes. It is important to use plastic
container. Don’t use cake forms or etc.
6. Put the ice cream to the cold container and freeze for 8 hours or overnight.
7. If you want to eat all ice cream for 1 meal then make the hot bath and put the container in it for 1
minute. Remove the ice cream.
8. Enjoy!

Passionfruit ice cream


Nutritional info

Fats – 25.5 grams

Ingredients

6 egg yolks
200 g double cream
100 g sugar
50 g milk
7 passionfruit

Instructions

1. Take cold yolks. It will make your mixture smooth. Whisk it with sugar.
2. Combine double cream and milk and boil this mixture for 15 minutes. It is very important to stir it
all the time. On the other case you will just burn this mass. When you see that the mixture get thick
remove it from the oven.
3. Then add yolk mixture and stir it carefully. It is necessary to stir the mixture all the time. If you
don’t do it, you will get boiled yolks and mess up the dish. Boil for 10 minute more. Make it chill.
The mass will get thick more.
4. Add the passionfruit puree to the mixture and stir it again. You can use it with the seeds.
5. Put the ice cream to the container and take it to the freezer for 10 hours. The ice cream is ready to
eat. The advice is to use a plastic container.

Melon ice cream


Nutritional info

Fats – 24.7 grams

Ingredients

200 g heavy cream
100 g melon puree
50 g sugar

Instructions

1. Whisk cream with sugar.
2. For the perfect result always use fresh melon and then make puree from it. This way you don’t lose
all vitamins that this fruit contains. When the puree is ready put it to the cream mass and stir it
carefully.
3. Put it to the container or cake pan and freeze for 7 hours. Serve it in the shape of ice cream balls.
4. Enjoy!

Orange ice cream


Nutritional info

Fats – 7.6 grams

Ingredients

1 can condensed milk
50 g milk
100 g orange puree

Instructions

1. Combine condensed milk and milk together. Use plastic tank for this operation.
2. Put this mixture to the vessel and freeze for 2 hours.
3. Mix this mixture with the help of hand mixer for 15 minutes. Then add orange puree in it.
4. Place the ice cream back in the freezer for 6 hours or until it firm up. You should get very freeze
the mass.

Kiwi ice cream


Nutritional info

Fats – 7.7 grams

Ingredients

100 g yogurt
3 sliced kiwi
50 g milk
50 g coconut milk

Instructions

1. The best choice for this ice is handmade yogurt. It is very long process but the result that you will
get at the end is really great. Combine the yogurt, milk and coconut milk together. It is better to use
“clean” yogurt without sugar or fruits.
2. Put the mixture to the cream freezer and leave it in the freezer for 25 minutes. The texture of the
“almost ready” ice cream will look like cream.
3. Remove the mixture from the cream freezer and mixt it with the help of hand mixer. This process
will make the ice gentler.
4. Put the ice cream and the sliced kiwi to the ice cream form and freeze for 7 hours. Also it is
possible to pour the ice with the kiwi jam when it is ready.
5. Enjoy!

Apricot ice cream


Nutritional info

Fats – 47.3 grams

Ingredients

100 g yogurt
50 g double cream
50 g apricot puree
100 g sugar
20 g water
20 g milk
30 g salted butter

Instructions

1. The first thing you should make is caramel. The biggest secret of every caramel is technology of
its cooking. Put sugar on the sauce pan and pour with water and milk. Cook for 5 minutes and don
not stir it. You can’t get great taste of caramel if you stir it because of crystals that may be appeared.
2. Add the bar of salted butter, stir it and cook for 1 minute more. Salted butter will make the taste not
sugary.
3. At the end of cooking, when the butter is melted you can stir it little bit. Remove from the oven and
chill it. Leave the mass for 5 minutes. The consistence should look like a cream.
4. Whisk the double cream with the yogurt. Start to whisk these two components separately. Then mix
it up together. It is better to use sugar-free yogurt for this kind of meal.
5. Add the apricot puree to the whipped cream. There is a lot of juice in fresh apricots. You should
avoid of some.
6. Combine to mixtures: cream mixture and caramel. The ice will have very creamy color. In this
stage it is possible to add more sugar. It is better to add sugar powder.
7. Put the ice cream in the reservoir and freeze for 10 hours.
8. Enjoy!

Pineapple ice cream


Nutritional info

Fats – 27.6 grams

Ingredients

50 g canned pineapple
50 g coconut milk
100 g whipped double cream
1 banana
50 g almond flakes

Instructions

1. Combine coconut milk with the can of condensed milk and whipped double cream. Stir it carefully.
2. For this type of ice cream take fresh bananas. It shouldn’t have any black spots. Chop banana and
canned pineapple. You can mash the banana in homogenous mass and then add pineapple. The taste
will be rather different in compare if you just stir two fruits.
3. Combine fruits with the cream mixture very carefully.
4. Put the ice cream in the reservoir and freeze for 10 hours.
5. Serve with almond flakes. Also you can pour it with fruit jam.

Chocolate and caramel ice cream
Easy chocolate ice cream


Nutritional info

Proteins – 8 grams
Fats – 31.4 grams

Ingredients

200 g whipped cream
50 g melted chocolate

Instructions

1. Take a can of condensed milk. It should be not less than 200 ml. Also you can make it by yourself.
If you like very sweet desserts add more condensed milk. Also you can substitute sweet ingredient
with stevia. It is in 60 times sweeter than sugar. But there are more useful ingredients in it. Combine
the can of condensed milk and whipped cream together.
2. Add vanilla extract to the mixture. As the vanilla is the most adored ingredient for every meal you
can also add 2 teaspoons but not more. The vanilla can make the taste bitter.
3. The mixture should be soft and fluffy.
4. Then add melted chocolate and mix it with the help of hand mixer. Leave the mixture for 5 minutes
and then continue to mix it with hand whisk. You can stop only when you get strong peaks on your
whisk.
5. Meanwhile put the container for the ice cream to the freezer for 20 minutes. Reservoir should be
plastic. It will help to avoid sticking the ice cream.
6. Remove the container from the freezer and put the ice cream mixture in it.
7. Take back the container to the freezer for 7 hours more.
8. Enjoy your meal with 2 leaves of mint.

Brown sweet ice cream


Nutritional info

Fats – 8.3 grams

Ingredients

5 egg yolks
100 g milk
200 g double cream
100 g sugar
30 g cacao
10 g chocolate
10 g sesame

Instructions

1. Blend egg yolks with sugar. You should get lemon-color mixture. Firstly blend only yolks. When
you start to get yellow color add sugar by little portions. Also you can use sugar powder.
2. Meanwhile, combine milk with double cream and whisk it. Start to whisk double cream and then
drizzle the milk by small portions. Do it very carefully. Otherwise you will not get strong peaks at the
end of preparing.
3. Put the milk and double cream in the sauce pan and boil it in the medium heat for 10 minutes.
4. Start to add yolk mass. Firstly add half of sugar-yolks mixture in it and stir it. Do it very slowly.
You should get thick mass. In the other case you can just mess up the ice cream because the yolk mass
will not be the one mixture with the cream.
5. Remove the mixture from the oven and add all yolks. Stir it again. The mass should get very thick.
You can check if the mass is ready with the help of the wooden spoon. Take a little bit mixture on the
spoon and if you can make the “road” from the cream – the mixture is ready. If no – cook at least 3
minutes more.
6. Add cacao and mix it with the help of hand mixer. It is very important to void clots. To make the
process easier – use mixer for this step.
7. Put the ice cream to the container and put it to the freezer for 10 hours.
8. Sprinkle the ice cream with chocolate and sesame before serving. Also you can come up any other
sprinkles.
Chocolata


Nutritional info

Fats – 12.7 grams

Ingredients

50 g double cream
100 g milk
50 g yogurt

Instructions

1. The best chocolate for this kind of ice cream is bitter ice cream. But also it is possible to use white
or milk chocolate. If you are afraid of calories – take the cocoa (about 100 g). Combine melted
chocolate, double cream and milk together. Stir it carefully. The mass should get very thick.
2. Mix the yogurt and vanilla extract together. If you use low fat yogurt – the mixture will be very
liquid. So you should add more cream.
3. Combine these two mixtures and whisk it. Stop to do it when you get soft peaks.
4. Put the ice cream mixture to the container and freeze for 8 hours. You can freeze it overnight but
take the ice cream in the fridge for 1 hour before eating. It will make the taste really delicious.
5. Serve with chocolate flakes.

Banana-chocolate ice cream


Nutritional info

Fats – 28.2 grams

Ingredients

100 g double cream
4 egg yolk
100 g sugar
30 g cocoa
50 g milk
1 banana

Instructions

1. Whisk the egg yolks with sugar. You should get the lemon-color mixture. The mass will get very
thick. If you taste it and it will not be sweet – add sugar powder. But don’t use ordinary sugar. The
crystals of sugar will not be melted or you spend extra time to avoid it.
2. Combine milk, vanilla extract and double cream together. Add the banana and cocoa and mix it with
the help of the hand mixer. Don’t use more then 1 teaspoon of vanilla extract. If you do like this – you
will not get very strong smell of vanilla. And will feel only weak note of it. Also vanilla extract can
make your dish be bitter. If you are a fan of vanilla – it is better to add vanilla sugar.
3. Combine yolk mixture and milk mixture together. Stir it very carefully. You should get strong
peaks. If you coup the bowl – the mass shouldn’t fell down.
4. Take a form and put the ice cream in the freezer for 10 hours. Also you can use fridge. But you will
need about 24 hours to get “just right” ice cream.
5. Enjoy!

Chocolate ice cream with Oreo


Nutritional info

Fats – 20.7 grams

Ingredients

100 g Oreo cookies
50 g double cream
50 g cherries puree

Instructions

1. Combine the condensed milk and double cream together. Whisk it. Taste it. If it is very sweet add
more double creams. If it is not sweet – add sugar powder. But don’t add more condensed milk – the
mixture will not firm up in future because of it.
2. Combine melted chocolate with cherries puree. If the chocolate is not soft enough, you will not get
soft mass. Don’t use microwave oven to melt the chocolate. It can make it dry. Take the bowl with
chocolate and prepare it on the hot water bath for 10 minutes. Also you can add cherries during
melting. This way you will get really thick and homogeneous mass.
3. Chop the Oreo cookies. In fact you can use any type of cookies. But it is necessary to use cookies
that contain chocolate or cocoa.
4. Combine all the ingredients together. And stir it very carefully. Do it very fast. The chocolate
shouldn’t be melted.
5. Put the ice cream in the ice cream maker and freeze for 1 hour.
6. Take it from the ice cream maker and put to the ice cream form.
7. Place it back to the freezer for 8 hours or till it firm up. You can also eat the ice cream without
freezing.

Basic caramel ice cream

Complexity level: difficult

Nutritional info

Fats – 18.7 grams

Ingredients

4 large egg yolks
100 g double cream
50 g milk
250 g sugar

Instructions

1. Put 200 g of sugar in pan and heat it on the medium heat. Stir it all the time until the sugar boils.
Then add 30 g of the double cream and boil it for 2 minutes and remove it from the heat. You will get
something that looks like caramel. But it is better to call it sauce.
2. Blend egg yolks little bit. Don’t make homogenous mass.
3. Take a double cream, milk and combine it with yolks. Then add vanilla extract and stir the mixture
very carefully. You should take only fresh double milk. Don’t use shop double milk.
4. Add milk mixture to the sugar caramel and start heating it on the medium heat for 7 minutes. Stir it
all the time. You will get cream color mixture. The mass will be very sweet. If it is not sweet enough
add sugar powder to it and use hand mixer to stir all the mixture. If you use ordinary sugar it can be
crystalized.
5. Put the mixture to the ice cream maker and leave in the freezer for 3 hours. It is possible to make
this type of ice cream without special maker. But it is very long process that will take about 10 hours
of your all time controlling of the preparing.
6. Remove it from the ice cream maker and transfer to the container and place back to the freezer for
10 hours more.
7. Enjoy!

Caramel ice cream


Nutritional info

Fats – 10.6 grams

Ingredients

200 g sugar
50 g lemon juice
40 g water
100 g whipped cream
1 banana

Instructions

1. The main secret of caramel ice cream is in caramel. If you cook it right you will get delicious taste
of the final product. Put sugar in the pan and pour it with the water. Start heating it but DO NOT stir it
at all. It is better to use the pan with thick bottom.
2. When it becomes boiling add lemon juice and continue to cook it. Don’t stir it again. The mixture
will be melted very slowly and exactly such technology will help to get real caramel.
3. Boil it for 4 minutes more. The caramel is ready. Only after you remove the caramel from the oven
you can stir it little bit. It will have very sweet taste. Chill it.
4. Take the banana and chop it. It is necessary to use fresh bananas without any spots.
5. Blend it in the blender for 5 minutes and add whipped cream. Continue to whisk till you get soft
peaks. All the ingredients should be cold. Firstly start to whisk ingredients separately and when it gets
thick combine it together.
6. Cool the mixture on the ice bath.
7. Combine the caramel and whipped cream mixture together. Stir it very carefully.
8. Put the mixture to the container and freeze it for 8 hours.

Salted caramel ice cream


Nutritional info

Fats – 23.3 grams

Ingredients

50 g salted butter
200 g sugar
100 g whipped cream
100 g peach puree
30 g chocolate flakes

Instructions

1. Put sugar to the pan and start heat it. The best way is to use brown sugar. Never stir the sugar during
cooking.
2. Add the bar of salted butter and continue to cook. Do not stir it. You should take fat type of the
butter. But do not use coconut but. Use butter that was mad from fresh cow milk. The butter should be
melted. Only after this you can stir the mixture little. Use the thick bottom pan for cooking.
3. Add 20 g of whipped cream. It is impossible to buy the whipped cream in the shop. The real ice
cream is made only from homemade whipped cream.
4. Cook for 4 minutes more. Stir the mass. It should get thick. Then chill it. It will take about 30
minutes in fridge. Always stir it during this time.
5. Take a condensed milk and combine it with whipped cream. Taste the mass. If it is not sweet add
more sugar. Whisk it till you will get strong peaks.
6. Add the peach puree to it. Never use the canned peach puree. You will spend more time but will get
really delicious ice cream in the end if you make the puree by yourself. Don’t forget to remove the
skin from the peach.
7. Combine chill caramel and milk mixture together and stir it. Make every step of the cooking very
carefully and slow.
8. Put the ice cream to the container and sprinkle with the chocolate flakes. Plastic container is the best
vessel to choose. You will not have any problem with removing the ice cream from it.
9. Freeze it for 8 hours or till it firm up. Serve the ice cream in the shape of balls.

Caramel ice cream with nuts

Nutritional info

Fats – 52.5 grams

Ingredients

100 g chopped nuts
50 g milk
200 g sugar
80 g salted butter
20 g lemon juice

Instructions

1. Put sugar in the pan and start heat it. During the cooking never mix up the concoction.
2. Add lemon juice and salted butter. It will be melted very fast because of very hot pan. The lemon
juice will give unique little bit sour taste.
3. Don’t stir it and continue to cook for 5 minutes more.
4. When you get gold color remove the caramel from the oven and chill it. Always mix up it during
chilling. It will make the texture of the mass very gentle.
5. Take the double cream and combine it with milk. Firstly start to mix up the double cream. When
you get strong peaks add the milk. You can check how much your peaks are strong if you flip the
bowl and liquid doesn’t fell down. Only if you get such texture you will get delicious taste.
6. Whisk the mixture. It is better to use hand whisk for this procedure.
7. Combine 2 mixtures together and add chopped nuts in it. When you add nuts – you don’t need to
mix it up carefully. Make it by light actions.
8. Put it to the ice cream maker and freeze for 20 minutes. The ice bowl should be cold.
9. Remove the ice cream from the cream freezer and put it to the container.
10. Place back to the freezer and leave there for 8 hours or till it firm up.
11. Serve it with fruits. If you follow low carb diet be careful with fruits.

Caramel ice cream with chocolate


Nutritional info

Fats – 33.9 grams

Ingredients

100 g milk
150 g sugar
70 g salted butter
1 teaspoon vinegar

Instructions

1. Firstly make the caramel: put sugar in the pan and add salted butter. Start to cook it. Make the
caramel on the very low heat. You don’t need to mix it up during cooking. If you stir it – you can’t get
the delicious taste of real caramel.
2. When it starts to boil – add 20 g of milk and cook for 5 minutes. Then add the teaspoon of vinegar.
Now you can start to mix up the mixture. Do it very carefully and slowly. It is better to use thick
bottom pan for this kind of the meal.
3. Remove from the oven and chill it for 20 minutes. When the mass is warm – mix it up again.
4. Combine the can of condensed milk, whipped double cream and melted chocolate. You can choose
the proportions of whipped cream and condensed milk. If you don’t like very sweet ice – use more
whipped cream. But if you want to make it sweeter- never us e more condensed milk. It is better to add
sugar powder. If you add brown sugar powder, you will get special color.
5. Mix it with the help of hand mixer. Also you can put it in the special machine. This way will make
the mass softer.
6. Put the mixture to the container: make the layer of caramel and the layer of the milk mixture. Use
inly plastic reservoir. When it is ready you can remove it very fast if you put the ice on the hot water
bath.
7. Freeze it for 12 hours not less.

Yolk ice cream base


Nutritional info

Fats – 20.5 grams

Ingredients

6 egg yolks
200 g sugar
150 g whipped cream
50 g milk

Instructions

1. Whisk the egg yolks with sugar. You should get the lemon color mixture. The mass should double.
2. Merge whipped cream and milk. Stir it gently.
3. Take 100 g of cream mixture and combine it with yolks.
4. Start to cook it on the medium heat for 3 minutes. Stir it all the time.
5. Add all whipped cream and milk to the yolk mixture and continue to cook 2 minutes more.
6. Append vanilla extract.
7. Cook the mixture for 1 minute more and remove from the oven.
8. Chill it.
9. Mix the mixture with the help of mixer.
10. Freeze the ice cream in the ice cream machine for 30 minutes or use the instruction for equipment.

Spicy and herbal ice cream

Lemon ice cream


Nutritional info

Fats – 35.5 grams

Ingredients

50 g lemon puree
50 g sugar powder
50 g butter

Instructions

1. Combine butter with the condensed milk and stir it very carefully. The butter will firm the mass up
faster. Use fresh unsalted butter.
2. Whisk double cream. Cream should be fresh. It is good idea to put cream in the freezer for 15
minutes before using.
3. Combine the lemon puree and sugar powder.
4. Add the lemon mixture the double cream and stir it. You will get thin note of lemon. The mixture
will be little bit sour. Control the amount of sugar – add more or less. Everything depends on your
taste.
5. Combine the double cream mixture and lemon mixture together. The consistence will not be very
“strong” but it shouldn’t be liquid.
6. Put the ice cream to the cream freezer for 1 hour. Exactly this time is enough to get thick
consistence.
7. Remove it from the freeze maker and put it to the ice cream form. You can use cake pan. It is not
important to have plastic reservoir.
8. Freeze the ice cream for 1 hour or till it firm up. The mass should not be very strong. It should
look like mascarpone cheese.

Pumpkin ice cream


Nutritional info

Fats – 16.1 grams

Ingredients

100 g pumpkin puree
50 g sugar
100 g whipped cream
50 g milk

Instructions

1. Combine whipped cream and pumpkin puree together. There are a lot of types of pumpkins - use
the sweet sort of pumpkin for this type. You should boil the pumpkins cubes with little amount of
sugar and then make a puree. Don’t make the puree from fresh pumpkin – it will be not tasty.
2. Add sugar and mix it with the help of the hand mixer. Brown sugar is the best sugar for this type of
dessert. You can control the amount of sugar in this stage of preparing.
3. Add milk and stir it. The mass will not have strong peaks. But it is possible to get soft peaks.
Everything depends on the amount of juice in the puree.
4. Add a teaspoon of vanilla extract. Be careful with it. If you add a lot of extract the mass can be
bitter. Also you can substitute extract with vanilla sugar.
5. Put the ice cream in the form and freeze in for 8 hours or overnight. The time of freezing depends
on the condition of the ice cream you want to get. Freeze it less if you want creamy texture.

Coconut ice cream


Nutritional info

Fats – 28.2 grams

Ingredients

50 g coconut milk
80 g coconut
200 g double cream
50 g sugar powder
20 g cherry jam

Instructions

1. Take chill double cream and whisk it. When you get soft peaks you should add sugar. Churn the
mass at least 10 minutes with the help of mixer. It is too difficult to get right consistence if you whisk
it by your hands. It is long and very hard process.
2. Add coconut milk and stir it carefully. You can add as much coconut as you want.
3. Combine the mixture with cherry jam. You will get beautiful light pink color of the ice cream.
4. Put the ice cream to the container and sprinkle with coconut. It is possible to use different colors of
coconut. You can make the rainbow on the top of the ice.
5. Freeze it for 10-12 hours. It is possible to add jam or other toppings.

Avocado ice cream

Nutritional info

Fats – 38.2 grams

Ingredients

100 g sugar
50 g milk
30 g salted butter
200 g double cream
50 g yogurt
50 g mashed avocado
10 g sesame seeds

Instructions

1. Take double cream for 10 minutes in freezer. Then take it back and whisk it. You should get strong
peaks. Check if the mixture is ready by flipping the bowl – if the mixture stays in the bowl – the cream
is just right. Then add sugar. Also it is recommended to combine sugar with sugar powder and whisk
it. Do it till the sugar will be melted.
2. For this kind of ice cream use very soft avocadoes. Mash it. Take a yogurt and during blending start
to add mashed avocado. You will get thick mass. If you use yogurt without any toppings you will get
pale green color of the mixture.
3. Put sugar in the pan and pour with milk. Add butter and heat on the medium heat for 4 minute till
sugar is melted. Little tips: use the thick bottom pan for the caramel. Heat it up on the low heat and
don’t stir it.
4. Add sesame seeds and remove from the oven. Stir the caramel. You will get golden color with
white seeds.
5. Combine caramel with whipped cream and stir it very carefully. The mass will be fluid.
6. Put the ice cream to the ice cream maker and freeze for 25 minutes. If you like the melted ice cream
– the mixture is ready to use.
7. Remove the ice cream from the ice cream maker and transfer it to the container or any other ice
cream form.
8. Place it back to the freezer for 10 hours or till it firm up. Doing these steps you will get thick and
solid texture.

Poppy ice cream


Nutritional info

Fats – 20.7 grams

Ingredients

30 g poppy
250 g whipped cream
50 g milk
50 g nuts
50 g yogurt

Instructions

1. Take whipped cream and combine it with milk and yogurt. Stir it carefully. All the ingredients
should be cold.
2. Add vanilla extract and mix it with the help of hand mixer. You can substitute vanilla extract with 30
g of vanilla sugar. The smell of the vanilla will not be so strong.
3. Add chopped nuts and poppy. Stir it again. You should make this step very fast. Nuts shouldn’t be
softening.
4. Chill the ice cream for 15 minutes in the fridge.
5. Put the mixture in the ice cream maker and freeze it for 30 minutes.
6. It is possible to put ice cream in little ice cream forms. If you do like this, you need less time for
freezing. (About 4 hours). If you use big form – frost it for 8 hours not less.
7. Enjoy!

Peppermint ice cream

Nutritional info

Fats – 39.5 grams

Ingredients

5 egg yolks
400 g whipped cream
4 teaspoon peppermint extract
50 g coconut milk
200 g sugar

Instructions

1. Whisk egg yolks and add sugar to it. You should get the lemon color. For the cooking take only
cold yolks. This trick will help to blend yolks very fast.
2. Add coconut milk and 50 g of whipped cream. You will get fluid mass.
4. Heat up the mixture on the medium heat for 10 minutes. During cooking, stir the mixture all the
time. The mass should get thick. Put the spoon in the mixture and try to make a “road” on the back of
it. If you can do it the mixture is ready. If no – boil and stir it more time.
5. Remove from the oven and add peppermint extract. It is also possible to add dried peppermint.
Everything depends on the level of spicy you like.
6. Add all whipped cream and stir the mixture. The drawback of the dried spices is that you will feel it
by your tongue. And also the peppermint extract is stronger.
7. Put the ice cream in the container and freeze for 15 hours.

Mint ice cream


Nutritional info

Fats – 41.5 grams

Ingredients

100 g yogurt
50 g mint
2 teaspoon mint extract
50 g coconut milk
50 g sugar

Instructions

1. Start to whisk double cream. When you get soft peaks add yogurt. Continue to blend it. Add the
coconut the last.
2. Add mint extract. Follow the proportions. You can mess up the ice cream if you add too much or
less of it.
3. Blend mint in the blender and add sugar. Use white sugar – it will help to get special color of the
mass.
4. Drain it in a sieve and remove the puree. You should get only juice. Take only fresh and very green
leaves. Don’t use old leaves. The fluid should be greeny.
5. Add mint juice to the cream mixture and stir it carefully. You will feel mint smell immediately.
6. Put the ice cream to the ice cream maker and freeze for 20 minute.
7. Remove the ice cream from ice cream maker and put it to the ice cream form.
8. Freeze the ice cream in the freezer for 10 hours not less.

Wasabi ice cream


Nutritional info

Fats – 15.8 grams

Ingredients

200 ml cream
5 egg yolks
1 wasabi tube
80 g sugar
50 g water

Instructions
1. Take cold yolks and whisk it with sugar. You will get very tasty lemon color mass.
2. Take a pan and pour cream in it. Heat it up on the medium heat. But don’t make it boil.
3. When you start to add the yolks do it very carefully and slow. Otherwise you will mess up the
yolks. The good advice is to add half of yolks and stir it very carefully then add other yolks. Cook for
3 minutes more and chill it.
4. Take a wasabi tube and squeeze 1 teaspoon of wasabi. You can add as much wasabi as you want but
the prefect proportion will be – 1 teaspoon.
5. Mix it with warm water. Take 1 teaspoon of water too. If it is not spicy you can take more wasabi
but do not take more water. The mixture should look like thick sauce.
6. Add wasabi liquid to the cream and stir it. If the color is not satisfied to you – you can use green
food color for ice cream.
7. Put the mixture in the cream freezer and freeze it for 30 minutes. If you don’t have cream freezer
you can take a bowl with cold water and ice cubes and put the mass there. Then start to mix it with the
help of mixer. This process is long but can compare the ice cream machine to you.
8. Remove ice cream from ice cream maker and put it to the container of ice cream form.
9. Freeze it in the freezer for 7 hours more or till it firm up.
10. Enjoy!

Cinnamon ice cream

Nutritional info

Fats – 22.9 grams

Ingredients

100 g yogurt
200 g cream
3 teaspoon cinnamon
100 g sugar

Instructions

1. Whisk cream with yogurt and sugar until you get strong peaks. You should take sugar-free yogurt
without any fruits.
2. Add vanilla extract and cinnamon. The amount of cinnamon cannot be more.
3. Stir the mixture very carefully and put to the ice cream container. Use plastic tank. You can remove
the ice cream from the reservoir easily if you make water hot bath for it.
4. Freeze the mixture in the freezer for 6 hours not less. The most important is not to give the ice
cream any chance to make crystals of ice. You should check it every 30 minutes and stir it. That’s why
you need to freeze it so much time.
5. Serve with the cinnamon stick or any fruit.

Ginger ice cream


Nutritional info

Fats – 21.9 grams

Ingredients

50 g coconut milk
100 g sugar
50 g fat yogurt
3 teaspoon ginger extract
20 g fresh ginger

Instructions

It is very spicy kind of ice cream for those who like “hot”.
1. Mix whipped double cream, coconut milk, fat yogurt and sugar with the help of hand mixer. There
is an advice to mix all the ingredients separately. In this way you will get more soft texture of every
liquid.
2. Chill it in the freezer for 15 minutes.
3. Take a fresh ginger and mince it. You need especially ginger. So you can use only it and get rid of
puree.
4. To make the taste stronger you can combine fresh ginger and ginger extract and put it to the ice
cream mixture and stir it carefully.
5. Put the ice cream in the container and freeze for 10 hours not less. If you like just ginger smell, you
can use only ginger juice without puree.

Sweet rosemary ice cream


Nutritional info

Fats – 27.9 grams

Ingredients

250 g double cream
4 egg yolks
4 rosemary sprigs
50 g milk
100 g sugar

Instructions

1. Whisk yolks with sugar. When you get lemon color mass you can add 50 g of milk to it. The mass
will not get very thick but will not look like water.
2. Start boils it for 3 minutes and stirs it all the time. If you don’t stir it all the time – you will not get
homogenous mixture.
3. Add double cream and rosemary sprigs. The fluid should be melted.
4. Cook for 5 minutes more. When you feel the strong smell of rosemary – we can say that the mass
is ready.
5. Remove the rosemary sprigs and add vanilla extract.
6. Chill the mixture for 1 hour. Stir it every 20 minutes. The texture should stay thick.
7. Mix the ice cream with the help of hand mixer for 10 minutes. You can control the color of the ice
cream and put some food color to it.
8. Put the mixture to the ice cream maker container and freeze it for 10 hours.

Tarragon ice cream


Nutritional info

Fats – 47.6 grams

Ingredients

4 egg yolks
200 g double cream
100 g sugar
30 g fresh tarragon
50 g milk

Instructions

1. Whisk yolks with sugar and add milk. You can reduce the time of preparing by using sugar powder.
Also if you are keen on the natural colors you can add brown sugar. At the end you will get vanilla
color of the dessert.
2. Put the yolk mixture in the pan and pour the double cream. Start to cook on the low heat. After 2
minute make the medium heat. Stir it all the time.
3. Add the fresh tarragon. It is necessary to add fresh tarragon. Its juice will help to get delicious
smell and taste.
4. Start heats it up in the medium heat for 10 minutes. As usual stir it all the time.
5. Chill the mixture for 20-25 minutes in the fridge. Control the mixture. It should stay homogenous.
If you don’t look on it – it can be layers from the ice cream.
6. Put the mixture to the ice cream maker and cook by follow the direction of manufacturer.

Banana basil ice cream


Nutritional info

Fats – 31.4 grams

Ingredients

3 teaspoon of basil extract
250 g double cream
100 g yogurt
100 g sugar
1 banana

Instructions

1. Whisk double cream with sugar till you get strong peaks. It is possible to get ordinary cream. In
this case ice cream will not be so fat.
2. Add yogurt and basil and vanilla extracts. It is important to mash the basil before adding, You can
get juice by this way. Stir it carefully. Chill it for 20 minutes in fridge.
3. Chop the banana and mix it with the help of the mixer. You can use all types of bananas. It is oaky to
use bananas with spots.
4. Combine cream and banana mixtures together and stir it carefully. It is normal if you don’t have the
bananas puree. You will get not ordinary taste in this case.
5. Put the ice cream to the ice cream machine and freeze for 7 hours.
6. Enjoy!

Cayenne pepper ice cream


Nutritional info

Fats – 25.5 grams

Ingredients

200 g whipped cream
50 g milk
1 teaspoon cayenne pepper
1 teaspoon cinnamon
50 g butter
70 g sugar

Instructions

1. Combine the condensed milk with whipped cream, sugar and milk and mix it. You can substitute
sugar with the stevia. It is sweeter than sugar in 60 times. Also you can remove all sugar from the
recipe and use only condensed milk.
2. Add cayenne pepper, cinnamon and vanilla extract and stir it carefully. You can change the amount
of spices as you like more.
3. Add melted butter to the mixture and stir it again. You can use as salted and salt-free butter.
4. Put it to the freezer for 1 hour. Exactly the butter will make it frost so fast.
5. Remove the mixture and blend with the help of blender. You should make it very carefully. It is
necessary to get rid of butter clots.
6. Put the ice cream to the ice cream form and freeze for 8 hours more.
7. The ice cream is ready.

Ice cream with bay leaves


Nutritional info

Fats – 31.1 grams

Ingredients

3 bay leaves
200 g double cream
100 g sugar
4 egg yolks
50 g milk

Instructions

1. Put double cream in the pan and heat it up.
2. Add the bay leaves and stir it. Cook for 3 minutes. The mass is almost ready when you get delicious
smell of bay leaf.
3. Meanwhile mix the egg yolks with sugar, milk and add vanilla extract. Firstly start to mix yolk with
sugar. When you get thick mixture add some milk and only after this add vanilla extract.
4. Add yolks to the cream and stir it.
5. Cook the mixture for 5 minutes more and then remove the bay. Stir it again.
6. Chill the mixture for 30 minutes. If you do everything right – you will get cream color mass.
7. Blend the ice cream with the help of blender for 10 minutes.
8. Put the ice cream to the cake pan and freeze for 8 hours. You can also eat the ice cream when it is
firmed up.

Wine ice cream


Nutritional info

Fats – 16.0 grams

Ingredients

100 g milk
200 g cream
50 g white wine
20 g water
4 eggs
150 g sugar

Instructions

1. Combine milk, cream and sugar together. If you want to get strong peaks you should blend every
fluid apart and only then merge it.
2. Begin to cook it on the medium heat.
3. Churn the eggs and add little hot cream mixture in the eggs. Do it very gently and slow; otherwise
you just mess up the mass.
4. Continue to whisk the eggs.
5. Merge eggs with all cream and prepare for 5 minutes.
6. Stir it again.
7. Cool the mixture.
8. Combіne water with white wine.
9. Append wine mixture to the cream.
10. Place the ice cream to the cream machine for 20 minutes.
11. Transfer ice cream to the reservoir and freeze for 8 hours.
Gelato - Italian-style ice cream

Banana gelato


Nutritional info

Fats – 14.6 grams

Ingredients

150 g sugar
250 g cream
100 g milk
2 bananas

Instructions

1. Chop the bananas and blend it with the help of blender. The mixture should be very creamy.
2. Combine cream, milk and sugar together. Heat it up on the medium heat, till the mixture becomes
simmer.
3. Stir it carefully and add vanilla extract and mashed bananas. You should get homogenous mass.
4. Cook it for 3 minutes more. The mass should not burn slightly.
5. Chill it for 3 hours and put the mixture to the freeze machine.
6. Follow the directions that you can find in the instructions for it.

Vanilla gelato


Nutritional info

Fats – 19.0 grams

Ingredients

200 g double cream
100 g milk
2 vanilla beans
200 g sugar

Instructions

1. Combine double cream, milk and sugar together. Stir it carefully. To get strong peaks – mix the
double cream with sugar and whisk it. When you get soft mass you can add little bit milk and continue
to whisk it again. Then add all milk and stir it carefully.
2. Start to heat it on the medium heat. Stir it during cooking.
3. When it becomes simmer add vanilla beans and vanilla extract. Continue and stir and cook for 5
minutes more.
4. Remove vanilla beans and chill the mixture in the fridge for 2 hours.
5. Transfer the ice cream to the ice cream maker and freeze for 7 hours.

Mascarpone gelato


Nutritional info

Fats –9.1 grams

Ingredients

100 g milk
100 g double cream
50 g mascarpone cheese
150 g sugar
1 teaspoon cinnamon

Instructions

1. Combine milk, double cream and sugar together. Stir it carefully and boil for 5 minutes. The
mixture should not burn slightly. Also it is possible to blend every mixture separately and then
combine it and stir.
2. Add mascarpone cheese. Cook for 5 minutes more. When it freezes the mixture will be very fluffy.
3. Add vanilla extract and 1 teaspoon of cinnamon. You can choose the amount of cinnamon – add
more or less. But never change the amount of the vanilla. If you put less you cannot get special smell.
If you put more, you will get bitter taste.
4. Simmer it for 3 minutes. Don’t forget to stir it all the time.
5. Chill the mixture and transfer to container. Use the plastic container.
6. Place the ice cream in the freezer for 3 hours. Try to check the condition of the ice cream every 20
minutes and if it has crystal stir it carefully.
7. Transfer the ice cream to the cream freezer and freeze it for 8 hours or overnight.
8. Enjoy!

Caramel gelato


Nutritional info

Fats – 25.1 grams

200 g double cream
100 g milk
30 g butter
250 g sugar

Instructions

1. The most important ingredient for this ice cream is caramel. So make it firstly.
2. Put sugar on the pan and start to heat it on the low heat. Don’t stir it at all. The sugar should be
melted by itself.
3. Add 50 g milk and 30 g of butter. When all the ingredients will be melted you can stir it carefully
and slowly with the help of wooden spoon.
4. Cook it for 5 minutes and do not stir it at the end of cooking.
5. Chill the mixture for 10 minutes in very cold place.
6. Combine milk, double cream and vanilla extract together.
7. Simmer the mixture for 7 minutes. Then chill it in the fridge for 1 hour.
8. Combine the cream mixture and the caramel together and blend it. The mass will be fluid but very
soft.
9. Put the ice cream to the reservoir and freeze it for 10 hours or till it firm up.

Cranberries gelato


Nutritional info

Fats – 15.2 grams

Ingredients

50 g cranberries
50 g milk
200 g cream
150 g sugar

Instructions

To make this type of ice cream you should follow all proportions.
1. Combine milk, cream and 100 g of sugar together. You can mix every ingredient separately and
then just combine and stir it together.
2. Cook it on the medium heat for 8 minutes. Stir it carefully. The mass should not burn slightly
3. Make the puree from cranberries and add 50 g sugar in it. The bulk will be very liquid.
4. Stiff it for 6 minutes. Chill the mixture.
5. Combine the cranberries mixture and cream together and blend it.
6. Transfer mixture to the ice cream maker and follow the directions of the producer.
Also it is possible to make this kind of delicious dessert without cream freezer. Everything you will
need is bowl with cold water and ice cubes. Then mix the bulk with the mixer for 30 minutes. The ice
cream is ready.

Chocolate gelato


Nutritional info

Fats – 20.3 grams

Ingredients

150 g cream
50 g milk
40 g nut
100 g sugar

Instructions

1. Combine milk and sugar. Then whisk cream and add it to the milk. The bulk will be soft but very
liquid.
2. Cook it on the medium heat for 10 minutes. Then add chopped nuts and chocolate.
3. Stir it carefully and cook for 3 minutes more. Chill the mixture. You will get cocoa color mass.
4. Transfer the mixture to the container and freeze in the freezer for 10 hours. You can remove the
mixture from the reservoir with the help of the bowl with hot water. Just put the vessel there and wait
for 2-3 minutes.
5. Enjoy!

Strawberry gelato


Nutritional info

Fats – 24.9 grams

Ingredients

150 g double cream
50 g milk
100 g sugar
4 egg yolks
50 g strawberry

Instructions

1. Whisk eggs with sugar. You will get very thick bulk. Only after this you can add milk.
2. Start cook it in the low heat. Be very careful the mass should not burn slightly.
3. Add double cream after 3 minutes of cooking. Stir it carefully. Continue to cook it for 3 minutes
more.
4. Meanwhile make a puree from strawberries. It is significant to use fresh strawberries but not soft.
5. Add the puree to the cream mixture and cook it for 3 minutes more. Stir it carefully and chill it. The
bulk will have very beautiful color. If the color is not strong for you – you can use food coloring or
make it from fruits or vegetables.
6. Transfer the ice cream to the ice cream maker and freeze it for 15 minutes. If you have not
powerful cream machine give extra time and make it for 15 minutes more.
7. Remove the ice cream from ice cream maker and transfer it to the container.
8. Freeze it for 7 hours. If it not sweet enough you can pour it with topping.

Hazelnut gelato


Nutritional info

Fats – 33.7 grams

Ingredients

5 egg yolks
150 g sugar
200 g cream
20 g chocolate
50 g milk
100 g hazelnuts

Instructions

1. Whisk the egg yolks with sugar. You should get the lemon color mixture. It should be thick and
very sweet.
2. Add milk and start heat it. The bulk should not been burn slightly.
3. Stir it and add cream and chocolate. Cook the mixture for 5 minutes and add vanilla extract.
4. Continue to cook for 5 minutes more and add hazelnuts.
5. Stir the mixture very carefully.
6. Chill it.
7. Transfer the mixture to the container and freeze for 8 hours in freezer. Use the plastic reservoir for
freezing. If you use small portion’s forms it will freeze little bit faster and take only for 3 hours.

Plum gelato


Nutritional info

Fats – 14.1 grams

Ingredients

150 g sugar
200 g cream
50 g coconut milk
50 g plum puree

Instructions

1. Combine sugar, cream and milk together and blend it. All the ingredients should be cold. That will
make you blend everything fast and easy.
2. Add plum puree and stir it very carefully. You can use as canned as fresh plums.
3. Freeze the mixture for 1 hour in the freezer.
4. Mix the mixture with the help of hand mixer and transfer to the container. Also you can use mixer
machine. Thanks to it you will get soft and fluffy mass.
5. Freeze the ice cream for 6 hours more.

Lemon gelato

Nutritional info

Fats – 19.1 grams

Ingredients

100 g lemon zest
150 g cream
50 g milk
150 g sugar
5 egg yolks

Instructions

1. Whisk the egg yolks with sugar and add milk. Take cold yolks for this recipe. Firstly start to blend
yolks then add little sugar and only then add milk.
2. Start cooking the mixture on the medium heat. Stir it all the time.
3. Add cream and lemon zest. Stir it carefully and cook for 5 minutes more. The mixture is ready
when you feel strong smell of lemon.
4. Chill the mixture and transfer to the container. Use plastic for this type of dessert.
5. For the perfect taste freeze it for 10 hours. Also you can eat as fast as it firms up.

Gelato ice cream base


Nutritional info

Fats – 27.1 grams

Ingredients

50 g milk
150 g sugar
20 g butter
50 g water

Instructions

1. Place sugar to the casserole and prepare it on the low heat.
2. Append butter and water. Prepare it for 5 minutes and stir it at the end of cooking.
3. Cool the mixture.
4. Merge whipped cream with vanilla extract. Stir it gently.
5. Merge cream mixture with the caramel. And stir it again.
6. Place the mass in the ice cream vessel and freeze in the freezer for 8 hours.

Low-carb recipe

Low-carb Irish Cream ice cream


Nutritional info

Fats – 21.5 grams

Ingredients

4 eggs
4 teaspoon sugar free chocolate syrup
3 teaspoons stevia
100 g low-curb Irish cream syrup
300 g double cream
1 teaspoon glucomannan powder

Instructions

1. Combine cream, stevia, Irish cream syrup and chocolate syrup together. Firstly start to whisk
stevia with double cream. It is possible to use dry stevia or syrup. The difference is in the amount of
herb. If you use syrup you should put it less. (Stevia syrup is sweeter than sugar in 60 times).Then add
all other ingredients.
2. Start to boil it. Mix it all the time.
3. Meanwhile whisk the eggs. You should get homogenous bulk.
4. Start to drizzle it to the pan with cream. Do it very carefully. Start to pour the mass by parts.
5. Stir it carefully and add glucomannan powder.
6. Cook it for 3 minutes more. The mass should be homogenous. If it is not homogenous – you can
use hand mixer and mix it for several minutes till you get rid of clots.
7. Chill the mixture and transfer to the container. For this type of ice cream it is better to use plastic
reservoir. It will make the process of removing easier.
8. Freeze in the freezer for 10 hours not less.

Chocolate low-carb ice cream


Nutritional info

Fats – 26.1 grams

Ingredients

300 g double cream
100 g coconut milk
4 egg yolks
2 teaspoon stevia
30 g cocoa powder
10 g sweetener

1. Whisk yoke and add stevia and sweetener in it. Stir it carefully. You can control the amount of
sugar. If you don’t like very sweet you can avoid adding sweetener.
2. Combine double cream with coconut milk. Start to heat it up. Start to add coconut milk only when
you get strong double cream peaks.
3. Add vanilla extract and cocoa in the mixture. Stir it. You should avoid of all clots. It is possible to
make it with the help of mixer. Also you can use hand whisk but it will take more time (about 10
minutes).
4. Start drizzle yolks into the cream very carefully. Do it very slow. If you put all the yolks
immediately - you can mess up the mixture.
5. Boil the mixture for 7 minutes more. Then chill it. You should get thick mass like for pancakes.
6. Transfer the ice cream to the ice cream maker. As usual the process of making dessert takes 25
minutes. But for getting better result follow the instructions of your cream machine.

Almond ice cream


Nutritional info

Fats – 19.9 grams

Ingredients

300 ml almond milk
100 g Swerve sweetener
100 g double cream
40 g liquid stevia
20 g almonds

Instructions

1. Whisk double cream and combine it with almond milk. Start to add almond milk when you get
strong peaks. At the end of blending you will get the mass with soft peaks.
2. Add vanilla extract and stevia. Stir it carefully. You can control the amount of stevia. Add more or
less. But so not reduce or increase the amount of vanilla. Otherwise you will get bitter taste or the
smell will not be strong enough.
3. Add sweetener. It is possible to remove sweetener from the recipe. In this case you will get ice
cream that looks like freezing yogurt.
4. Transfer the mixture to the container and freeze for 7 hours. Use the plastic vessel.
5. Serve with almonds flakes. Also you can add whipped cream or any kind of fruits. These
ingredients will make the mixture more nutritious.

Avocado low-carb sorbet


Nutritional info

Fats – 31.5 grams

Ingredients

2 avocado
200 g almond milk
1 teaspoon mango extract
100 g Swerve sweetener

Instructions

This recipe of ice cream is very easy to do. You don’t need to make a lot of steps.
1. Combine all the ingredients and stir it. If you want to get soft consistence you should use mixer. It
will make your ice cream fluffy as a cloud.
2. Put the ice cream to the ice cream freezer and freeze for 25 minutes. You can also make this dessert
without cream maker. For this you need take a bowl with cold water and ice cubes. Put the ice cream
in the container there and start to mix for 20 minutes. Do it with little gaps.
3. If you use the cream freezer then continue to follow these steps: remove the mixture from the ice
cream maker and mixt it with the help of hand mixer.
4. Transfer the mixture to the container and freeze for 9 hours or till it firm up. You can use silicon
form for this ice cream. The removing will be fast and easy.

Low-carb fruit ice cream

Nutritional info

Fats – 0.7 grams

Ingredients

50 g strawberry
100 g yogurt
20 g blackberry
1 teaspoon lemon juice

Instructions

1. Take the fresh berries for this desert. If you take soft berries – the puree will be softer and sweeter.
Combine the strawberries and blackberries together.
2. Add the teaspoon of lemon juice to it. If you use soft berries – the mixture will have sour note of
lemon.
3. Combine the mixture with yogurt and stir it carefully. Taste it – if the mixture is not sweet enough
you can add stevia.
4. Put the ice cream to the ice cream machine and use the instruction to prepare the cream then freeze
it for 6 hours.

Lemon ice cream


Nutritional info

Fats – 2.1 grams

Ingredients

150 g yogurt
2 teaspoon stevia
30 g lemon zest

Instructions

1. Combine stevia with lemon juice and lemon zest. The mixture will be sweet and sour in the same
time. You can reduce and increase the amount of zest. Also it is possible to combine orange and
lemon zest.
2. Add this mixture to the yogurt and stir it very carefully. The mass can change the color. From
yellow to orange color. Everything depends on the zest you put. (Lemon or orange)
3. Transfer the ice cream to the vessel.
4. Freeze in the freezer at least for 5 hours. You can stir it during the freezing. This trick will help to
avoid the ice crystals.

Creamy low-carb ice cream


Nutritional info

Fats – 16.8 grams

Ingredients

100 g double cream
3 teaspoon liquid stevia
3 egg yolks

Instructions

1. For this recipe you should take cold ingredients. Whisk the egg yolks. The yolks are ready when
the mixture changes its color to the lemon.
2. Combine double cream with vanilla extract and liquid stevia. Start to boil it. Don’t allow simmering
it. The mass will get thick in 6 minutes. Always stir it. Time to time remove the mass from the oven
and put it again.
3. Add whipped the egg yolks to the warm cream mixture. Stir it very carefully. Make the procedure
with adding eggs very slowly; otherwise you will just mess up it.
4. Chill the mixture and mix with the help of hand mixer. The bulk will not be nor thick nor fluid.
5. Transfer to the container and freeze for 10 hours.

Coffee low-carb ice cream


Nutritional info

Fats – 19.6 grams

Ingredients

5 g instant coffee
100 g coconut milk
200 g double cream

Instructions

1. Combine coconut milk and double cream.
2. The best way to make strong peaks mixture is to whisk all ingredients together. Also the cream will
be stronger if you start whisk it when it is cold.
3. Add instant coffee, stevia and vanilla extract. Make very strong coffee (with 1 g of water). You will
get the mass looks like porridge. When the coffee is chill add stevia and vanilla extract. You will get
very sweet mixture.
4. Stir it carefully.
5. Put the liquid to the ice cream form and freeze in the freezer for 7 hours or overnight. The stevia
can substitute sugar in every dish. It is sweeter than sugar in 50 times.

Low-carb mint ice cream


Nutritional info

Fats – 18.8 grams

Ingredients

50 g coconut milk
200 g cream
2 g food green coloring
2 teaspoon mint extract
7 g liquid stevia

Instructions

1. Whisk coconut milk and cream. If you blend 2 ingredients separately the mixture will be soft and
strong. Otherwise you will get liquid mass. It is normal for ice cream but you will need more time for
freezing.
2. Add food green color and stevia. Stir it carefully. Control the amount of green color. If you want
just greeny color add it less. If vice versa – add more. There are a lot of natural colorings that can
substitute green color. (For instance dill or parsley can be great substitutions).
3. Add mint extract and mix the mixture with the help of hand mixer. You need mint extract exactly for
smell. So be careful with the amount – don’t add too much. It is better to follow the proportions that
you can find on the extract.
4. Transfer the ice cream to the plastic reservoir and freeze it in the freezer for 10 hours.

Lime low-carb ice cream


Nutritional info

Fats – 17.7 grams

Ingredients

100 g whipped cream
50 g almond milk
20 g lime zest
1 teaspoon lime juice
20 g nuts

Instructions

1. Combine whipped cream with milk and stir it carefully. Don’t whisk the mixture. The mass should
stay fluid. It will help to avoid crystals. This technology is appropriate for recipes when you don’t use
cream freezer.
2. Add lime zest and lime juice and stir it again. The mixture will have cream color. You can choose
the length of zest stripes.
3. Transfer the mixture to the container and freeze for 10 hours. You will not mix it during freezing,
so you can choose any kind of form – as iron, as plastic as silicon. The time of freezing depends on
the size of form that you use.
4. Sprinkle with the chopped nuts. Take your favorite nuts for this dish.

Delicious banana sorbet


Nutritional info

Fats – 0.2 grams

Ingredients

250 g water
100 g sugar
2 bananas

Instructions

1. Firstly you make the syrup. Boil water with sugar. Also you can add any coloring or aroma
mixture.
2. Chill syrup. It will be very fluid not like caramel. The natural syrup is transparent.
2. Chop the bananas and mash it. You should get the puree.
3. Add mashed bananas to syrup and freeze for 2 hours. Before freezing stir it carefully. The mass
should homogeneous.
4. Remove the mixture from the freezer and mix with the help of hand mixer for 10 minutes. Also it is
possible to make with the help of hand whisk. But the process will take more time.
5. Transfer to the vessel and freeze for 3 hours more.
6. Enjoy!

Fat free ice cream


Nutritional info

Caloric content – 154 kcal
Fats – 11.2 grams

Ingredients

100 g fat-free milk
40 g strawberries
100 g low fat cream

Instructions

1. Whisk cream with half of milk. You will get thin mixture of you add all milk immediately. You
don’t need liquid mass for this recipe. The bulk should look like sour-cream.
2. Add liquid stevia and stir it carefully. If it is not enough sweet add more fluid.
3. Mash the strawberries and add to the cream mixture. Always take only rape berries. Sometimes you
can add even the berries with spots.
4. Stir it again. It is normal if you don’t get homogeneous mass. You can feel some berries on your
tongue.
5. Put the mixture to the ice cream freezer and follow the machine instructions.

Fruit sherbet


Nutritional info

Fats – 15.6 grams

Ingredients

100 g low fat whipped cream
50 g mashed fruits
3 teaspoon stevia
1 teaspoon orange juice

Instructions

1. Combine whipped cream with mashed fruits. When you use low fat cream you cannot get strong
peaks and the mixture is liquid.
2. Mix the teaspoon of stevia with orange juice. The orange juice will make the stevia les sweet. So the
taste will be delicious.
3. Combine orange juice and cream mixture. Ripe oranges will give amazing orange color. Not very
strong but not weak. So the ice cream will have natural view.
4. Mix it with the help of mixer. It is good if you take juice with pulp. The taste will be delicious.
5. Put the mixture to the vessel and freeze for 8 hours.

Raspberry sherbet


Nutritional info

Fats – 17.3 grams

Ingredients

100 g low-fat whipped cream
50 g coconut milk
70 g raspberries
3 teaspoon stevia

Instructions

1. Make puree from raspberries. Firstly rub it in the sieve. You can also mash it with help of folk.
2. Combine whipped cream and coconut milk. Stir the mixture. If you combine cream and coconut
milk together and whisk it you will get cream mixture without strong peaks. But if you make the
whipped cream and then add milk – the mass will be soft and fluffy.
3. Add teaspoon of stevia. You can change the amount of this component take less or more.
4. Combine raspberry puree and cream mixture together. It is normal if you will feel seeds during
eating.
5. Put the sherbet to the container and freeze for 35 minutes.
6. Remove the sherbet from the reservoir and blend it in the blender. Perfect consistence looks like ice
chunks.
7. Place back the sherbet to the freezer for 2 hours. Before eating it is recommended to stir it.
8. Enjoy!

Vanilla sherbet


Nutritional info

Fats – 7.7 grams

Ingredients

200 g half and half
50 g sugar

Instructions

1. Whisk half and half with sugar. Also you can use equal amount of cream and milk. But exactly this
mass can get special and delicious taste.
2. Add vanilla extract and stir it carefully. Follow the direction strictly.
3. Put the mixture to the vessel and freeze for 1 hour.
4. Remove the mixture from the container and blend it in the blender. The mass will not have the same
consistence as freezing water. The fat will make it thick.
5. Place back the sherbet to the freezer.
6. Repeat such procedure every hour for 4 hours or use the ice cream maker. You can put the sherbet
to the fridge for 30 minutes after freezer.

Cayenne pepper sherbet


Nutritional info

Fats – 18.7 grams

Ingredients

100 g low fat cream
50 g almond milk
2 teaspoon cayenne pepper
20 g cocoa
10 g sugar

Instructions

1. Combine cream with milk and whisk it. The mass that you will get should be not liquid not thick.
2. Add cocoa, liquid stevia and sugar.
3. Whisk it again. It is important to delete all clots. If it is impossible to do with hand whisk - use
mixer. One more useful tip is to combine cocoa with little amount of stevia and mix it.
4. Add cayenne pepper and stir it carefully. It is better to add smooth ground pepper – you will get
only special spicy taste but do not feel parts of it on your tongue.
5. Put the mixture to the container and freeze for 3 hours.
6. Remove from the container and mix it with the help of hand mixer. This procedure will help you to
avoid ice crystals on the top of the mass.
7. Place back to the vessel and freeze in the freezer for 4 hours more.
8. Enjoy!

Grapefruit sorbet


Nutritional info

Fats – 0.0 grams

Ingredients

30 g grapefruit juice
20 g grapefruit zest
100 g water
50 g sugar

Instructions

1. Combine water with grapefruit juice and sugar. Boil it for 10 minutes. The mas should not be very
sweet. You should feel thin note of the grapefruit juice.
2. Add grapefruit zest to the syrup. You should be very careful with grapefruit zest. Don’t put it too
much. Otherwise the taste will be bitter.
3. Chill the mixture. Suring chilling you should mix it all the time to make zest not stay on the top all
the time.
4. Transfer the mixture to the bulk and freeze for 1 hour.
5. Remove the sorbet from the container and blend it with the help of blender. You will get chunks of
ice.
6. Put the sorbet to the freezer for 40 minutes more. When the dish is ready, you will also make the
delicious drink from it. Just add sweet grapefruit juice and enjoy!

Orange sugar free ice cream


Nutritional info

Fats – 11.1 grams

Ingredients

100 g low fat cream
30 g orange juice
10 g stevia
10 g sweetener
10 g orange zest

Instructions

1. Whisk cream with orange juice. It is better to take whipped cream. Otherwise, you should make
strong peaks from cream and only after it add juice. You can enhance the color with the help of
orange zest. It will also give unique taste.
2. Add stevia and sweetener. Continue to whisk the mixture. Use sweetener for very sugary effect
3. Put the bulk to the cream freezer and follow the instructions.

Apricot sherbet


Nutritional info

Fats – 11.4 grams

Ingredients

100 g apricot puree
100 g low-fat cream
2 teaspoon stevia

Instructions

1. Whisk low-fat cream. It is almost impossible to get even soft peaks with this type of cream. But the
consistence should look like liquid sour cream. Don’t worry about it. It will firm up later.
2. Add the apricot puree and stir it carefully. For this recipe you can use as canned puree as make it by
yourself from fresh fruits.
3. Add the stevia and vanilla extract. The amount of stevia should not be less as in the recipe.
4. Put the mixture to the cream maker and freeze it for 30 minutes.
5. The bulk will not be very thick. If you like you can put to the freezer for 5 hours more.

Currant ice cream


Nutritional info

Fats – 11.6 grams
Carbohydrates –11.7 grams

Ingredients

50 g currant
100 g half and half
10 g stevia

Instructions

1. Whisk half and half. For this meal it is important to take half and half. It has equal part of milk and
cream that is impossible to make by hands.
2. Make the puree from currant and add it to the whipped mixture. Take only fresh and ripe currant. It
is normal if you have some seeds in it.
3. Add stevia and vanilla extract. If you don’t like vanilla you can make “clean” ice cream without any
extracts.
4. Stir the mixture carefully.
5. Put the ice cream to the ice cream maker and follow the instruction of your machine.

Low fat ice cream base


Nutritional info

Fats – 1.8 grams

Ingredients

150 g yogurt
50 g stevia

1. Combine yogurt with the vanilla extract. There is the difference in the consistence if you use low fat
and fat yogurt. If the yogurt is low fat the mass will be fluid. With fat yogurt the bulk isn’t get very
thick but it is soft.
2. Mix it in mixer. You can use hand whisk but it will take more time.
3. Add stevia.
4. Place the bulk in the reservoir and freeze for 1 hour.
5. Remove the mass and mix it with the help of hand mixer.
6. Place back to the freezer and freeze for 3 hours.

Lemon ice cream base


Nutritional info

Fats – 20.1 grams

Ingredients

100 g milk
250 g cream
150 g sugar
50 g lemon juice
5 egg yolks

Instructions

1. Combine 50 g milk and cream together. It will make your mass not liquid but very soft. If you
continue to mix it 20 minutes more you should get fluffy bulk.
2. Whisk the egg yolks with sugar. The lemon color bulk should be sugary and soft.
3. Start to boil cream mixture.
4. During cooking add egg yolks. Stir it carefully. Do it very slowly to not mess the yolks.
5. Add lemon juice and vanilla extract to the mixture. It is possible not add lemon juice of you don’t
like sour notes.
7. Cool the ice cream and put it to the ice cream machine.
8. Follow the directions of the machine.

Egg free ice cream

Free eggs ice cream base


Nutritional info

Fats – 48.9 grams

Ingredients
100g double cream
50 g almond milk
100 g sugar

Instructions
1. Combine milk with cream. Stir it carefully. If you want to reduce the time on cooling – whisk all
ingredients separately.
2. Append sugar and whisk it.
3. You should get strong peaks.
4. Put the bulk in the freezer and freeze for 1 hour.
5. Remove the ice cream from the freezer and mix it with help of mixer for 10 minutes.
6. Place back to the freezer for 1 hour more.
7. Repeat this procedure 2 times more. It will help to get rid of ice crystals that bother to get thick
mass.

Low-carb ice cream base


Nutritional info

Fats – 48.9 grams

Ingredients

100 g double cream
50 g coconut milk
10 g liquid stevia

Instructions

1. Combine double cream and milk. Firstly, merge two fluids separately. It will help to get mild
texture.
2. Churn the bulk.
3. Add liquid stevia and vanilla extract.
4. Poach it mindfully.
5. Put the mass to the ice cream maker and follow the manufacturer ’s directions.

Sherbet base


Nutritional info

Fats – 23.6 grams

Ingredients

100 g half and half
50 g coconut milk
50 g sugar
50 g fruit puree

Instructions

1. Half and half is the best mass for ice cream. It has equal concentration of milk and cream. Take it
cold; it will help to whisk it faster. After it append the coconut milk.
2. Whisk it. Continue the process for 10 minutes.
3. Add sugar and continue to whisk.
4. Add fruit puree. And stir it carefully. The puree should be fresh not canned.
5. Put the ice cream to the cream machine and follow the instructions.

Healthy ice cream


Nutritional info

Proteins –7.9 grams
Fats – 10.9 grams

Ingredients

50 g oats
100 g yogurt
50 g whipped cream
80 g apple puree
10 g lemon juice
30 g chocolate flakes

Instructions

1. Whisk yogurt with whipped cream and lemon juice. Do it step by step. Firstly whisk whipped cream
till you get strong peaks then add yogurt and half of lemon juice.
2. Add lemon juice and stir the mixture very carefully. The mixture will be little bit sour.
3. Combine apple puree and oats. Oats will make this dessert really healthy. It is great and delicious
breakfast full of vitamins. Try to use fresh puree if you take canned puree that taste will be another.
4. Put the whipped cream mixture to the cream maker and freeze for 25 minutes.
5. Now it is time for puree and oats. You will not get real taste of oats and puree if you put it before
freezing. Remove the mixture from the fridge and combine with apple puree and oats. Mix it up.
6. Take the container and put this mixture in it. The reservoir should be chill, but not very cold. Try to
put the mass very fast, so you will avoid the little drops of water on the container.
7. Place it back to the freezer for 7 hours.
8. Serve with chocolate flakes. The meal is very delicious to eat for lunch. It can substitute to you the
main dish.

Sorbet base


Nutritional info

Fats – 0.1 grams

Ingredients

50 g water
50 g orange juice
50 g sugar

Instructions

1. Conjoin water with orange crush.
2. Append sugar and seethe it.
3. Refresh the bulk.
4. Place the mass to the reservoir and cool for 60 minutes.
5. Move away the mixture from the vessel and mix it with the help of the hand mixer.
6. Place back the sorbet to the freezer for 1 hour.
7. Enjoy!

Fruit egg free ice cream


Nutritional info

Fats – 17.2 grams

Ingredients

100 g fruit puree
150 g whipped cream
50 g milk
50 g sugar
2 teaspoon stevia

Instructions

1. Merge milk and whipped cream.
2. Add fruit puree and stir it carefully.
3. Append vanilla extract and sugar. You can substitute sugar with stevia.
4. Mix it with the help of hand mixer. Also you can use whisk but it will take more time.
5. Add stevia. If you use only stevia for this recipe add double doze.
6. Merge it carefully.
7. Put the bulk to the cream machine and cool for 40 minutes.

Sugar free ice cream base


Nutritional info

Fats – 17.1 grams

Ingredients

100 g whipped cream
50 g almond milk
40 g sweetener
10 g stevia

Instructions

1. Combine almond milk and whipped cream together.
2. Add stevia and sweetener. Combine it again.
3. Combine lemon juice with vanilla extract.
4. Add this mixture to the cream and stir it carefully.
5. Put the mixture to the container and freeze in the freezer for 4 hours.
6. Remove from the container and put ice cream to the ice cream for 20 minutes.
7. Enjoy!

Fat free ice cream
Ice cream with jam


Nutritional info

Fats – 7.0 grams

Ingredients

100 g cherry jam
300 g half and half
150 g sugar
50 g yogurt
1 teaspoon stevia

Instructions

1. Combine half and half with sugar and whisk it.
2. Add vanilla extract and stevia.
3. Stir it.
4. Add yogurt and stir it again.
5. Chill the mixture in the fridge for 1 hour.
6. Put the mixture to the container and cover with cherry jam.
7. Freeze the ice cream for 5 hours.
8. Enjoy!

Cheese ice cream

Nutritional info

Fats – 17.0 grams

Ingredients
150 g double cream
100 g half and half
50 g cottage cheese
100 g sugar
30 g orange syrup

Instructions

1. Blend cottage cheese with 50 g sugar.
2. Add vanilla extract and stir it.
3. Whisk double cream with half and half and sugar.
4. Combine two mixtures together.
5. Put the mixture to the freezer for 2 hours.
6. Remove the mixture from the freezer and transfer to the ice cream maker.
7. Freeze the ice cream according to the manufacturer ’s instructions.

Marmalade ice cream


Nutritional info

Fats – 6.1 grams

Ingredients

100 g marmalade
200 g half-and half
30 g orange syrup

Instructions

1. Combine marmalade with half-and-half and mix it.
2. Add vanilla extract and orange syrup.
4. Put the mixture to the ice cream maker and follow the manufacturer ’s instructions.

Ice cream with chocolate chunks


Nutritional info

Fats – 15.4 grams

Ingredients

50 g chocolate chunks
100 g whipped cream
50 g coconut milk
10 g coconut
100 g sugar
50 g yogurt

Instructions

1. Combine whipped cream, milk and yogurt together.
2. Add sugar and stir it carefully.
3. Put the mixture to the container and freeze for 3 hours in the freezer.
4. Remove the mixture from the container and add chocolate chunks. Stir it.
5. Put the mixture to the ice cream maker and follow the manufacturer ’s instructions.

Pistachio ice cream


Nutritional info

Caloric content – 252 kcal
Proteins –4.9 grams
Fats – 13.6 grams

Ingredients

100 g pistachio
300 g half and half
150 g sugar
50 g strawberries

Instructions

1. Whisk half and half with sugar.
2. Add vanilla extract and stir it.
3. Add strawberries and blend the mixture.
5. Add pistachio and stir it.
6. Put the mixture to the ice cream maker and follow the manufacturer instructions.

Coconut ice cream


Nutritional info

Fats – 31.3 grams

Ingredients
200 g cream
100 g coconut milk
4 egg yolks
150 g sugar
70 g coconut
30 g nuts

Instructions

1. Whisk egg yolks with sugar.
2. Combine cream with coconut milk and start to heat it up.
3. Start drizzle the yolk mixture to the cream and stir it carefully.
4. Cook the mixture for 7 minutes.
5. Chill it and add nuts and coconut.
6. Transfer the mixture to the container and freeze for 10 hours.
7. Enjoy!

Grape ice cream


Nutritional info

Fats – 21.9 grams

Ingredients

100 g whipped cream
50 g almond milk
100 g sugar
100 g grape
5 egg yolks

Instructions

1. Whisk the egg yolks with sugar. You should get lemon color mixture.
2. Combine cream with almond milk and preheat it on the medium heat.
3. Start to add yolks. Do it carefully by little dozens.
4. Stir the mixture and cook for 5 minutes. Chill it.
5. Add the vanilla extract.
6. Remove the seeds from grapes and chop it.
7. Add chopped grapes to the mixture and stir it.
8. Put the ice cream to the container and freeze for 8 hours or till it firm up.

Apple ice cream


Nutritional info

Fats – 11.3 grams

Ingredients

100 g half and half
100 g cream
150 g sugar
50 g apple puree

Instructions

1. Combine half and half with cream and sugar. You can surrogate sugar with stevia. Doing this you
reduce the amount of calories in final product.
2. Whisk it. If you append stevia – be ready that the mass will change the color little bit.
3. Add vanilla extract and apple puree. Use fresh apple puree for this dish.
4. Stir it very carefully. Also it is possible to blend it with blender for 10 minutes. This action will
help to make softer mass.
5. Put the mixture to the ice cream maker for 10 minutes. The specialty of this dessert is fluid soft
texture. It should be melted in your mouth.
6. Disposal the bulk from the ice cream machine and transfer it to the vessel.
7. Cool for 7 -8 hours.

Pretzel ice cream

Nutritional info

Fats – 10.4 grams

Ingredients

100 g milk
100 g cream
50 g pretzel
50 g yogurt
10 g almond flakes
10g sesame

Instructions

1. Combine milk, cream and yogurt together. It is very important to combine all the components
together not separately. This technology will help to get smooth consistence at the end of preparing.
2. Whisk the mixture. Start from low speed. Then increase it.
3. Add vanilla extract to the mixture and stir it. Vanilla extract will make cream color of it.
4. Chill the mixture for 1 hour. You can do it with the help of freezer (it will take 20 minutes) or cold
water bath (the time is 1 hour too).
5. Put the mixture to the cream freezer for 20 minutes. If you have not powerful machine – follow the
directions of it. Maximum time that you will make the mass is about 40 minutes.
6. Transfer the bulk to the plastic vessel.
7. Sprinkle with the pretzels and sesame. In fact you can use different kinds of cookies. But the
pretzels taste the best.
8. Mix up the mixture.
9. Freeze the ice cream for 8 hours. If you need the mass very fast you can serve it as fast as it firms
up.

Melon ice cream


Nutritional info

Fats – 13.4 grams

Ingredients

100 g melon
300 g cream
200 g sugar
1 teaspoon any syrup

Instructions

1. Whisk cream with sugar and melon. Take only ripe melon. If you take not ripe melon the mass will
not be sweet. Also it is important to take soft types of melon.
2. Add vanilla extract and syrup. Control the amount of syrup. If you don’t like very sweet taste –
substitute it with the 1 teaspoon of liquid stevia.
3. Put the mixture to the cream freezer.
4. Follow the manufacturer ’s instructions.

Ice cream with candied fruit


Nutritional info

Fats – 15.3 grams

Ingredients

100 g candied fruit
150 g cream
50 g almond milk
100 g sugar
50 g yogurt

Instructions

1. Combine almond milk and sugar. Whisk it little. You should get melted sugar. Whisk cream
separately and add half of milk mass. After some time add the second part.
2. Add yogurt and stir the mixture. Take low fat yogurt. It will make the consistence creamier.
3. Chill it for 1 hour in the fridge. During this time you should control the condition of mass. If it has
some crystal – stir it carefully with the same way as you do it with the help of hand mixer.
4. Remove from the fridge and add candied fruit.
6. Put the mixture to the container and place it to the freezer for 10 hours. If you don’t have enough
time to make homemade ice cream you can use vanilla ice cream and mix it with candied fruits and
freeze for 10 minutes.
7. Enjoy!

Ricotta ice cream


Nutritional info

Fats – 15.6 grams

Ingredients

50 g ricotta cheese
100 g whipped cream
50 g coconut milk
150 g sugar
1 teaspoon stevia

Instructions

1. Combine whipped cream with coconut milk and sugar. If you use ordinary cream, firstly, you
should whisk it and then add milk. This procedure will make the mass soft. Otherwise you will just get
fluid.
2. Add ricotta cheese and stir it carefully. The bulk should be soft without clots. If you have any, use
mixer to get rid of it.
3. Add stevia and vanilla extract. Vanilla extract can make the mass bitter – so be careful with it.
4. Stir the mixture again. If you use the mixer – don’t do it.
5. Put the mixture to the ice cream maker for 20 minutes.
6. Remove the mixture and put it to the reservoir. You can use silicon forms of different shapes.
7. Freeze for 5 hours more.

Banana low-fat ice cream


Nutritional info

Fats – 1.6 grams

Ingredients

200 g yogurt
2 bananas

Instruction

1. Take bananas and chop it. Then blend it. You will get smooth homogenous mixture. When you get
this result you can add yogurt. The best choice is sugar-free yogurt. Whisk it very carefully.
2. Put the mixture to the container. The plastic reservoir is the best option for ice cream. The
removing from it doesn’t take a lot of time.
3. Freeze the ice cream for 7 hours.
4. Enjoy!

Oat-flakes ice cream


Nutritional info

Fats – 23.1 grams

Ingredients

50 g oat-flakes
100 g whipped cream
50 g coconut milk
100 g sugar

Instructions

1. Start to whisk cream. When you get soft peaks add little bit sugar and continue. Then add all sugar
and coconut milk. The mass will stay soft but not liquid.
2. If you want to get the mixture as a “cloud” you should whisk it at least 15 minutes more.
3. Add vanilla extract and stir it. Vanilla will make the smell really delicious. If you want to get vanilla
color – use coloring. It can be natural – from vegetables or fruits.
4. Add the oat-flakes leave it for 15 minutes. The oat-flakes will be half-prepared. Put the mixture to
the cream machine.
5. Follow the directions of cream machine.
6. Enjoy!

Your Free Gift
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Copyright 2016 by Mia Syndella - All rights reserved.
All rights Reserved. No part of this publication or the information in it may be quoted from or
reproduced in any form by means such as printing, scanning, photocopying or otherwise without
prior written permission of the copyright holder.
Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is
accurate and complete, however, the author and the publisher do not warrant the accuracy of the
information, text and graphics contained within the book due to the rapidly changing nature of
science, research, known and unknown facts and internet. The Author and the publisher do not hold
any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This
book is presented solely for motivational and informational purposes only.

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