Say Goodbye to Summer with Homemade Ice Cream

Summer is officially over, and fall is officially here! That means the temperatures are starting to drop, but it isn’t quite cold enough yet, to stop eating ice cream and enjoying some warmer weather treats. Before you finally put away your ice cream maker for the year, try out these 3 new ice cream recipes I’m going to share with you today.

Banana Ice Cream is rich, creamy, and has wonderful flavoring so don’t toss out those overly ripe bananas (and don’t save them for the banana bread you are never going to make, lol). Turn them into Banana Ice Cream instead! It’s delicious and tastes just banana pudding but in frozen form 😊

Banana is my dad’s favorite flavor to get in a shake or malt so I thought why not try making Banana Ice Cream that I can share with him for a spin on his favorite treat. Let’s just say it got his seal of approval!

The recipe can be found here.

Start by adding the eggs and sugar to a mixing bowl. Whisk until well combined.

Add the flour and whisk to combine. Then set aside.

Heat the whole milk in a saucepan over medium heat. You do not want the milk to boil so make sure to watch it closely. You want a slow simmer.

Temper the egg mixture by SLOWLY pouring the hot milk into the egg mixture WHILE whisking at the same time. You need to do this slowly and you need to constantly whisk/stir while pouring or you will end up with scrambled eggs. If you’ve ever had to temper eggs before you know exactly what I mean!

Pour the mixture back into the saucepan and add the salt. Whisk to combine and continue to heat over low heat, while stirring continuously, until the mixture thickens. Again, you do not want the mixture to boil but you will know when it’s thickened because it will coat the back of a spoon.

Unpeel the bananas and use a fork to mash.

Add the mashed bananas to the saucepan and stir to combine. Add the cream and vanilla extract and stir to combine. Remove from the heat.

Cover and refrigerate until chilled, about 2 hours.

One chilled, add the liquid to your ice cream maker and churn according to manufacturer directions. My ice cream bowl needs to be frozen solid before I can use it, so I need to ensure it’s in the freezer at least 24 if not 48 hours ahead of time.

Transfer to a freezer safe container and freeze for at least 4 hours or until the desired consistency is reached.

Serve and enjoy! Add additional fresh sliced bananas or some crumbled graham crackers for a fun topping.

The recipe can be found here.

Salted Caramel Ice Cream is super yummy (if you like caramel)! It has a delightful caramel flavor with just a hint of salt. It’s a straightforward recipes too – no cooking, no tempering eggs, no fuss, and only 4 ingredients 😊

The recipe can be found here.

Start by adding the Dulce de Leche, whole milk, and salt to a mixing bowl. Use a hand mixer to blend until combined.

Add the heavy cream and stir with a spoon – do not blend!

Cover and refrigerate until chilled, about 2 hours.

Transfer to a freezer safe container and freeze for at least 4 hours or until the desired consistency is reached.

Serve and enjoy! Add any toppings of your choice to make it a sundae.

The recipe can be found here.

Frosted Animal Cookie Ice Cream brings me back to my childhood. Do you remember eating those animal crackers coated in frosting and sprinkles? They were staple in my house growing up, so this is a nostalgic recipe for adults and something fun for kids. It’s a basic vanilla ice cream recipe with the addition of frosted animal crackers and sprinkles. Feel free to use your own vanilla ice cream recipe if you already have one. If not, I’m sharing one below.