This recipe brings the joy of homemade ice cream to your kitchen with three vibrant flavors—strawberry, vanilla, and mango—each crafted from a rich base of cream and milk. Whether you’re making this for a family gathering or a quiet indulgent evening, the process is simple, customizable, and deeply satisfying. The image beautifully captures the stages: pouring the pink and white mixtures into containers, and the final reveal of luscious pink and yellow scoops ready to be enjoyed. This recipe is designed to be beginner-friendly yet versatile enough for creative flavor experiments.
🧂 Ingredients (Base for 3 Flavors):
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tbsp vanilla extract
Flavor Variations:
- Strawberry Flavor:
- ½ cup fresh strawberry puree
- A few drops of red or pink food coloring (optional)
- Vanilla Flavor:
- 1 extra tsp vanilla extract
- No coloring needed
- Mango Flavor:
- ½ cup mango puree (fresh or canned)
- A few drops of yellow food coloring (optional)
🥄 Instructions:
1. Prepare the Ice Cream Base
- In a large mixing bowl, whisk together the heavy cream, whole milk, and sugar until the sugar is completely dissolved. This forms your creamy base.
- Stir in the vanilla extract. This base can be used as-is for vanilla flavor or divided for other variations.
2. Divide and Flavor
- Split the base into three equal portions in separate bowls.
- For Strawberry: Add strawberry puree and optional pink coloring. Mix well.
- For Vanilla: Leave as-is or add a touch more vanilla extract for a deeper flavor.
- For Mango: Add mango puree and optional yellow coloring. Stir until smooth.
3. Churn the Mixtures
- Pour each flavored mixture into your ice cream maker one at a time (or use multiple machines if available).
- Churn according to your machine’s instructions—typically 20–25 minutes—until the texture resembles soft serve.
4. Freeze Until Firm
- Transfer each churned flavor into separate airtight containers.
- Smooth the tops with a spatula and seal.
- Freeze for at least 4 hours or overnight for a firmer scoopable texture.
5. Serve and Enjoy
- Scoop into bowls or cones.
- Garnish with fresh fruit, chocolate chips, or mint leaves if desired.
- Serve immediately or store in the freezer for up to 2 weeks.
🧊 Tips & Variations:
- No Ice Cream Maker? Pour the mixture into a shallow dish, freeze, and stir every 30 minutes for 3–4 hours to break up ice crystals.
- Sweetness Adjustments: Taste the base before freezing and adjust sugar or puree amounts to your liking.
- Dairy-Free Option: Substitute coconut cream and almond milk for a tropical twist.
- Add Texture: Mix in crushed cookies, nuts, or chocolate chunks after churning for extra crunch.
🍧 Why This Recipe Works:
- Cream + Milk Ratio: Ensures a rich, creamy texture without being overly heavy.
- Sugar: Not just for sweetness—it helps prevent ice crystals.
- Flavor Customization: The base is a blank canvas for endless creativity.
- Visual Appeal: The colors and textures make it a feast for the eyes and palate.