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!