Homemade Gourmet Ice Creams 🍦✨
🍓 Classic Strawberry Ice Cream with Cream
INGREDIENTS
· 1.5 litres of whole milk
· 1 can of condensed milk
· 4 tablespoons of powdered milk
· 1 1/2 cups of half cream
· 1/2 Cream Cheese Bar (Philadelphia)
· 1/2 teaspoon of vanilla
· Sugar to the taste
· Cubed strawberries for each bag
PREPARATION
Begin by combining the whole milk, condensed milk, powdered milk, half cream, cream cheese, vanilla, and sugar in a powerful blender. Blend the mixture on high speed for several minutes until it is completely smooth and homogeneous, with no streaks of cream cheese remaining. Take your prepared ice cream bags and place a generous handful of fresh, cubed strawberries into the bottom of each one. Carefully pour the creamy blended mixture into each bag over the strawberries, ensuring you leave a little space at the top for expansion. Seal the bags very tightly to prevent any freezer air from entering and creating ice crystals. Finally, place the sealed bags flat in your freezer and allow them to freeze for a minimum of 6 hours, or until the ice cream is completely firm and ready to be enjoyed.
🥭 Mango Cheesecake Ice Cream
INGREDIENTS
· 1.5 litres of whole milk
· 1 can of condensed milk
· 5 medium mangoes (peeled and chopped)
· 1/2 Cream Cheese Bar (Philadelphia)
· 1 scoop of vanilla
· 2 Mary’s cookies for each bag
PREPARATION
Start with perfectly ripe mangoes, peeled and chopped, to ensure the sweetest and most vibrant flavor for your ice cream. In your blender, combine the whole milk, condensed milk, chopped mangoes, cream cheese, and vanilla. Blend these ingredients together until the mixture is exceptionally creamy and smooth, with the mango fully pureed and integrated. Take two Mary’s cookies for each bag and place them in a small zip-top bag, then use a rolling pin to gently smash them into small chunks and crumbs. Distribute the smashed cookie crumbs evenly into the bottom of each ice cream bag. Pour the luscious mango and cream cheese mixture over the cookies in each bag, then seal the bags extremely well. Freeze the bags for at least 6 hours, or until the ice cream has set to a perfectly scoopable consistency, offering a delightful tropical cheesecake experience.
🍓 Strawberry Cheesecake Ice Cream
INGREDIENTS
· 1.5 litres of whole milk
· 1 can of condensed milk
· 5 tablespoons of powdered milk
· 220 g of strawberries
· A little strawberry flavored powder (Zuko)
· Vanilla to the taste
· 1/2 Cream Cheese Bar (Philadelphia)
· 2 cookies for each bag
PREPARATION
This recipe combines the fresh taste of strawberries with the indulgent richness of cheesecake for an unforgettable dessert. Place the whole milk, condensed milk, powdered milk, fresh strawberries, cream cheese, strawberry powder, and vanilla into your blender. Blend everything thoroughly until you achieve a uniform, pale pink blend that is smooth and free of any strawberry lumps. For the signature cheesecake element, take two cookies per bag and crumble them with your hands or a tool directly into the bottom of each ice cream bag. Gently fill each bag with the strawberry and cream cheese mixture, ensuring the cookie crumbs are submerged. Seal the bags tightly to lock in the freshness and flavor. Place the bags in the freezer and allow them to freeze firmly for a minimum of 6 hours, resulting in a perfectly balanced strawberry cheesecake ice cream.
Refreshing and delicious, ideal for any occasion! 🍨✨