Here’s the Scoop on Homemade Frozen Treats: DIY Ice Cream, Sorbet and Sherbet
Just remember back to when you were a kid in an ice cream store — was there really a better feeling than getting to have your own scoop of a frozen treat on a hot summer day? Whether they come in a cone or cup, topped with hot fudge or decked out with sprinkles, chilly treats are tough to resist. And while heading to your local creamery makes for a fun outing, making a homemade variety of ice cream, sherbet and sorbet has a deliciously sweet payoff. And here’s the good news: You don’t always need to have special equipment to make it. Try Sunny Anderson’s Buttermilk-Pecan Ice Cream recipe, which comes together in less than 30 minutes with freezer bags, salt and ice — just give the ingredients a good shake and you’ll have a creamy dessert in a hurry. Keep reading below for more sweet-tooth-satisfying recipes.
David A. Land
Buttermilk-Pecan Ice Cream — Sunny Anderson takes the intimidation out of making ice cream, because you can make her recipe, which is featured in Food Network Magazine, completely by hand (pictured above). Fill a container with ice and salt, and then add a sealed freezer bag with the buttermilk-pecan base. Shake until the mixture thickens, then top with candied pecans for crunch, and buttery caramel bananas.
Con Poulos
Raspberry Buttermilk Sherbet — Food Network Magazine’s sherbet is just as vibrant in color as it is easy to make. Simply use a food processor to blend the ingredients, which star buttermilk for tanginess and raspberries for natural sweetness, and transfer to an ice cream machine to churn out a delicious sweet treat with minimal cleanup required.
Blackberry Chip Ice Cream — Heaps of fresh blackberries are loaded into Ree Drummond’s blackberry ice cream. By cooking the berries down with sugar and lemon juice, she forms a delicious syrup that gets infused into the ice cream base. Once the mixture chills and churns, add semisweet chocolate for a delicious chocolatey chunk in every bite.
Chocolate Sorbet — What’s Ina Garten’s secret to intensifying the chocolate flavor in her sorbet? Coffee. She adds brewed espresso for richness, plus a dash of coffee liqueur for a special layer of sweetness and decadence. A pinch of cinnamon gives this delicious, milk-free dessert a slightly warm kick.
Andrew Purcell
Cherry-Chocolate Ice Cream — Food Network Magazine has upped the chocolate ice cream ante. They’re using whole milk and heavy cream for the creamiest texture, plus fresh cherries for the ultimate fruity twist. Like Ree’s blackberry recipe, the cherries get cooked down into a syrup, this time with sugar and dark rum.
Chocolate Chip Cookie Dough Ice Cream — Cookies or ice cream? There’s no need to choose one or the other with this frozen treat. Loaded with bits of homemade chocolate chip cookie dough, this ice cream combines the best of both dessert worlds. Use heavy cream and half-and-half for an old-fashioned richness, plus fresh vanilla bean for natural sweetness.
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
Neapolitan Ice Cream — Ree makes a childhood favorite by combining the three classics: vanilla, chocolate and strawberry ice cream. She makes her beautiful layered dessert easy by making one custard as the base for all three flavors.
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