From one extreme to another.
That’s the best way to describe the weather lately. We went from stifling humidity to pulling blankets over our knees last night.
But ice cream doesn’t need perfect weather. It’s a treat for every season.
After sharing my cinnamon ice cream recipe recently, I was excited about making homemade ice cream regularly with my new ice cream maker.
That enthusiasm faded a little—sometimes kitchen gadgets feel like extra work. This time I only relied on one tool: a (semi) high-speed blender to create a variety of summer flavors quickly.
I call these “quick” ice creams because you blend the ingredients, freeze for a few hours, and serve. That’s really all there is to it. With a stash of frozen fruit in the freezer, making these is effortless.
This summer medley features three simple combos: mango with coconut and lime; blueberry with yoghurt and lemon; and strawberry with orange.
Picking a favorite was tough. The mango blend edged ahead for its tropical, creamy balance. The blueberry version was pleasingly tart, while the strawberry sorbet felt lighter—next time I might add a frozen banana to give it more body.
Serve them solo, mix a few scoops together, or get indulgent and present them in a sugar cone for that nostalgic joy.
If you have flavor ideas or variations on frozen treats, I’d love to hear them in the comments.
Now let’s get scooping.
EASY HOMEMADE ICE CREAM RECIPES
Ingredients
Mango, Coconut and Lime Ice Cream
- 300 grams frozen mango cheeks
- 275 ml coconut cream
- 3 tablespoons honey
- Juice of 1 lime
Blueberry, Yoghurt and Lemon Ice Cream
- 300 grams frozen blueberries
- 275 ml Greek yoghurt
- 3 tablespoons honey
- Juice of 1 lemon
Strawberry and Orange Sorbet
- 300 grams frozen strawberries
- 250 ml freshly squeezed orange juice
- 2 tablespoons petimezi (Greek grape molasses)
Instructions
- For each recipe separately, place the ingredients in a blender or food processor and blend until smooth.
- Transfer the mixture to a shallow container and freeze for at least two hours.
- Remove from the freezer and let soften for 10–15 minutes before serving in bowls or cones.
Notes
Each recipe yields about four servings.
