We all scream for ice cream!

Enjoy delicious homemade ice cream this summer!

June is National Dairy Month, and what better way to celebrate than with a batch of homemade ice cream?

The best part of making your own is that you can fix it any way you like: Add fresh fruit or nuts for texture and a tasty appeal, or pile in candy or cookies for an even sweeter treat!

Homemade Ice Cream
Print Recipe
Servings
1 1/2 gallons
Servings
1 1/2 gallons
Homemade Ice Cream
Print Recipe
Servings
1 1/2 gallons
Servings
1 1/2 gallons
Ingredients
  • 1/2 gallon milk
  • 2 3¾-oz. boxes instant vanilla pudding
  • 1 1/2 cups sugar
  • 1 8-oz. container Cool Whip
Servings: gallons
Instructions
  1. Beat milk, pudding, and sugar. Stir in Cool Whip and pour into canister of a manual or electric ice cream maker.
  2. Freeze according to manufacturer’s directions.
Recipe Notes

For fruit-flavored ice cream, add 2 cups of any crushed fruit to mixture before pouring into ice cream maker.

For cookies-and-cream ice cream, add 2 cups frozen crushed chocolate sandwich cookies to mixture before pouring into ice cream maker.

Butter Pecan Ice Cream
Print Recipe
Servings
1 gallon
Servings
1 gallon
Butter Pecan Ice Cream
Print Recipe
Servings
1 gallon
Servings
1 gallon
Ingredients
  • 3/4 cup pecans (chopped)
  • 3 Tbsp. melted butter
  • 1/8 tsp. salt
  • 1 Tbsp. white sugar
  • 1/2 cup brown sugar (packed)
  • 2 Tbsp. cornstarch
  • 2 eggs (beaten)
  • 1/3 cup pancake syrup or maple syrup
  • 1/4 cup white sugar
  • 2 1/2 cups milk
  • 1 cup whipping cream
  • 2 tsp. vanilla
Servings: gallon
Instructions
  1. On a baking sheet, combine pecans, butter, salt, and 1 Tbsp. white sugar. Spread in a single layer. Roast at 350 degrees for 6 minutes. Stir and roast 6 minutes longer. Cool.
  2. Combine brown sugar, cornstarch, eggs, syrup, and white sugar in double boiler. Gradually add milk. Cook over boiling water until mixture thickens, about 10 minutes.
  3. Remove from heat and chill for several hours or overnight.
  4. Stir in pecans, whipping cream, and vanilla. Pour into canister of manual or electric ice cream maker. Freeze according to manufacturer’s directions.
Strawberry Banana "Ice Cream"
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Servings
2 servings
Servings
2 servings
Strawberry Banana "Ice Cream"
Print Recipe
Servings
2 servings
Servings
2 servings
Ingredients
  • 3 very ripe bananas
  • Pinch of salt
  • 1/8 tsp. vanilla
  • 4 Tbsp. milk
  • 1 cup fresh strawberries (finely diced)
Servings: servings
Instructions
  1. Peel bananas and cut into large pieces; place in airtight bag and freeze.
  2. Place frozen bananas in a blender with salt, vanilla, and 1 to 2 tablespoons milk; blend until smooth, adding remaining milk only if necessary to achieve a soft-serve consistency.
  3. Fold strawberries into banana mixture. Serve immediately or place in freezer for 20 to 30 minutes for firmer texture.
Recipe Notes

Per serving: 144 calories, 1 g total fat (0.3 g saturated fat), 5 g fiber, 3 g protein

Chocolate Coconut Milk Ice Cream
Print Recipe
Servings
4 servings
Servings
4 servings
Chocolate Coconut Milk Ice Cream
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
  • 1 (14 oz.) can full-fat coconut milk
  • 1/4 cup (plus 2 Tbsp.) cocoa powder
  • 1/4 cup honey or real maple syrup
  • 1 tsp. vanilla
Servings: servings
Instructions
  1. Combine all ingredients in a blender and blend until smooth and creamy.
  2. Place in ice cream freezer and follow manufacturer's directions. Process about 20 minutes. Serve immediately.
Recipe Notes

Alternate freezer method: Place in the freezer for 4 to 6 hours. If ice cream gets too firm in the freezer, allow it to thaw at room temperature for 15 to 20 minutes before serving.

Per serving: 224 calories, 10 g fat (8 g saturated fat), 1.5 1g fiber, 2 g protein