Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

This weekend, we celebrate National Ice Cream Day! What better way than with some homemade recipes?

  • Blueberry Cheesecake Ice Cream (found on Allrecipes.com)

Ingredients

  • ½ cup white sugar

  • 1 tablespoon cornstarch

  • ½ cup water

  • 1 ¼ cups blueberries

  • 1 tablespoon lemon juice

  • 2 ¼ cups graham cracker crumbs

  • 2 tablespoons white sugar

  • ½ teaspoon ground cinnamon

  • ½ cup butter, melted 

  • 1 ½ cups white sugar

  • 1 (3.5 ounce) package instant vanilla pudding mix

  • 4 cups heavy whipping cream

  • 2 cups milk

  • 2 teaspoons vanilla extract

Preparation

  • Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in butter. Pat into ungreased 10x15-inch baking pan.

  • Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.

  • Whisk 1 1/2 cups sugar, pudding mix, whipping cream, milk, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.

  • Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.

  • Mint Mojito Coffee Ice Cream (found on Allrecipes.com)

Ingredients

  • 2 cups whole milk 

  • ⅓ cup coarsely ground coffee beans 

  • ¾ cup brown sugar, divided

  • 1 bunch fresh mint leaves, crushed

  • 6 large egg yolks 

  • 1 cup heavy whipping cream

  • ⅓ cup white rum

  • ⅓ cup chopped chocolate

Preparation

  • Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.

  • Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.

  • Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.

  • Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.

  • Vegan Chocolate Ice Cream (found on Allrecipes.com)

Ingredients

  • 1 (13.5 ounce) can unsweetened coconut cream

  • 1 (13.5 ounce) can coconut milk

  • 1 cup Dutch-process cocoa powder

  • ⅓ cup raw sugar

  • 3 tablespoons light corn syrup

  • 1 teaspoon sea salt

Preparation

  • Combine coconut cream and coconut milk in a saucepan over medium heat. Bring to a simmer and cook until heated through, about 5 minutes. Remove from heat.

  • Stir cocoa powder, sugar, corn syrup, and sea salt into the coconut mixture; blend with an immersion blender until smooth.

  • Place in the refrigerator until chilled, 1 hour to overnight.

  • Pour coconut mixture into an ice cream maker; freeze according to manufacturer's instructions.

Enjoy your weekend!