Kids of all ages love ice cream but plain vanilla or chocolate can be boring. If you or you’re kids crave cool and unusual flavors to beat the heat, you’ve come to the right place. Try out these unusual ice cream flavors and recipes kids will love.
Ice cream comes in two basic styles; custard and Philadelphia style or sometimes called New York style. Custard ice cream is made from a custard base made from egg yolks, sugar and hot milk whisked together and cooked until thick. The eggs in this kind of ice cream make it rich and smooth Philadelphia style ice cream does not contain eggs. It does not need to be cooked and it typically has very few ingredients.
Go to any ice cream shop and you’ll find lots of specialty flavors – along with a hefty price. Choose to buy store-bought ice cream and you’re limited on flavors. Instead of being disappointed with the price or flavor choices, why not make your own ice cream at home. With a little imagination, you can create any flavor of ice cream your heart desires.
Here are a few unique ice cream flavors to get you started.
Chocolate Banana Peanut Butter Ice Cream
3 large ripe bananas
2 tablespoons of cacao powder (not cocoa powder, there is a difference)
1 tablespoon cashew butter
1/2 tablespoon peanut butter
1 dash of vanilla extract
2 tablespoons vanilla rice milk
2 tablespoons raw hazelnuts or cashews
Add all ingredients except the nuts to a food processor or high speed blender and blend until smooth. Remove from the processor and place into a plastic container with a tight fitting lid. Stir in the nuts. Cover the container and freeze for about 2 hours. You may serve this recipe with fruit or alone. If you enjoy the recipe, you may want to experiment with making a larger batch.
Lemon Ice Cream
2 large lemons
2 cups of sugar
1/2 cup of water
2 cups of whipping cream
Wash the lemons and remove most of the rind. Cut the lemons in half to remove the seeds and place them into a food processor or blender. Chop the lemons until they are fine and then add the sugar and process until smooth. Add the water and allow the mixture to stand at least an hour or overnight in the refrigerator. Whip the cream until it forms stiff peaks. Fold in the lemon mixture to incorporate well. Place the mixture in your ice cream freezer and follow manufacturer’s instructions.
Strawberry Ice Cream with Guajillo Chile
8 ounces strawberries, hulled and cut in half
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon Guajillo Chile powder
3 cups well chilled light cream or half and half
1 teaspoon vanilla extract
3/4 cup granulated sugar
2 teaspoons lime juice
1/4 teaspoon kosher salt
Using a large bowl, add the strawberries brown sugar, cinnamon and Guajillo Chile powder. Set aside until soft and juicy, about 30 minutes Using a potato masher, carefully mash the strawberries.
While you’re waiting for the strawberries to juice, in a separate bowl stir together the cream, vanilla, granulated sugar, lime juice and salt. Pour into your ice cream maker and freeze according to the manufacturer’s instructions.
Once the vanilla ice cream is done, gently stir in the strawberries.
Purple Sweet Potato Ice cream
1/2 pound sweet potato, steamed, peeled
1 can (14oz) condensed milk
1/2 cup heavy cream
2 cups milk
1 tsp vanilla extract
1/2 tsp salt
Using a hand-held potato masher mash the sweet potato until smooth. Add the mashed potatoes and remaining ingredients to a blender. Blend well. Transfer to ice cream machine and follow the manufactures instructions for freezing.
Cherry-Chocolate Ice Cream
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups 2% reduced-fat milk
1 cup half-and-half
1 egg yolk
1 1/2 teaspoons vanilla bean paste or extract
1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup
3 tablespoons chocolate syrup (or to taste)
In a large sauce pan over medium heat, add the sugar, cornstarch and salt. Gradually whisk in milk and half-and-half. Stirring constantly, cook until slightly thickened, about 8 minutes. Remove from heat. Add the egg yolk and vanilla and whisk until blended. Using a bowl and fine wire-mesh strainer, strain the mixture; discarding solids. Cool 1 hour. Cover with plastic wrap and chill 8 to 24 hours.
Transfer to an eclectic ice cream maker and freeze according to manufactures instructions. Halfway through freezing process stir in the cherries and drizzle in the chocolate syrup.
Add Homemade Style and Fun
For an even more authentic homemade ice cream, instead of using an electric ice cream maker, you can make your own using a 3-pound coffee can and a 5-pound coffee can, metal preferably.
Simply mix the ingredients the as the recipe states. Then pour the mixture into a clean metal 3-pound coffee can and add the lid. Tape the lid down securely so it won’t come off. Place this can into the 5-pound can. Put ice and ice cream salt around the smaller can. Place the lid and tape it down.
Have your children sit on the ground and roll the coffee can between them. This will act as the same motion as the ice cream maker and will help the mixture to freeze. You may have to check the ice cream periodically as the children will become impatient. Alternately, you can sit in a rocking chair and place your feet on the can and ‘rock’ the ice cream until thick.
For more yummy ice cream flavors, brainstorm flavor combinations with your child and make a list of the ones that sound good or interesting. Obviously, the “interesting” ideas may need to be made in a very small amount for “tasting” purposes. This taste-testing phase give your child a point of reference for future testing. Who knows? It may even inspire your child to become a chef later in life.