Easy-To-Do Homemade Ice Cream Recipes!


The feeling of cold, creamy concoction packed with flavours melting down your throat is incomparable, especially when the weather is scorching outside. What’s the need to take a short drive on a lazy Sunday afternoon just to quench your thirst when you can whip up delicious ones at home? What’s more, these frozen delights don’t need fancy gadgets or hours of churning; you can whip em’ up just like that, within a few minutes!

Caramelized Banana Ice Cream with Chocolate Chips

A medley of brown-sugar, roasted bananas, cream and melt-in-mouth chocolate chips


  • ½ cup brown sugar
  • 4 ripe bananas, sliced
  • 1 tsp pure vanilla extract
  • 500 ml whipping cream
  • ½ cup chocolate chips


  • In a saucepan, sprinkle brown sugar. Place saucepan over low heat and allow the sugar to melt. While melting, add sliced bananas. Sautee bananas along with melting brown sugar, until bananas are caramelized. Blend the caramelized bananas into a fine puree.
  • In a clean bowl, whip cream until it turns into soft peaks. Add vanilla extract and whisk further to combine. Now, add the cooled banana mixture into the whipped cream and whip for a minute to combine.
  • Fold in the chocolate chips, pour the mixture into an airtight box and freeze for at least 4 hours or overnight.


Mango and Raspberry Delight

Ripples of creamy mango punctuated with sweet, bursting raspberries


  • 5 cups mango, pureed
  • ½ cup frozen raspberries, thawed
  • ½ cup icing sugar
  • ½ tsp lemon juice
  • Pinch of salt
  • 500 ml whipping cream


  • Add lemon juice and salt to mango puree. Set aside.
  • In a clean bowl, whip cream until it turns into soft peaks. Add icing sugar and whip for 2 more minutes. Add mango puree and continue to whip till all the ingredients are incorporated.
  • Fold in the raspberries. Pour contents into an airtight box and freeze for at least 4 hours or overnight.


Watermelon, Orange and Basil Granita

Fresh notes of watermelon and orange complemented with basil


  • 4 cups watermelon, cubed
  • 1 orange, juice and zest
  • 4 large basil leaves


  • Blend all ingredients to a smooth puree. Pass it through a sieve.
  • Pour mixture into a large sheet pan or a shallow baking dish. Place in the freezer for 2 hours or until the mixture starts to freeze. When it starts to freeze, gently scrap the top of the granita using a fork to obtain a flaky texture. Return to freezer and repeat the scrapping process once in every 2 hours until fully frozen.
  • Fluff granita before serving.

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