I Scream, You Scream, We All Scream for Homemade Ice Cream
Cool off with these homemade ice cream recipes this summer!


In celebration of National Ice Cream Month, try to cool off with these delicious homemade ice cream recipes.

Homemade Vanilla Ice Cream

Vanilla ice cream in a bowl with a spoonOften enjoyed with pies and in-between two cookies, vanilla ice cream is a staple. This homemade vanilla ice cream recipe is healthier than most store-bought alternatives with 90 fewer calories. Add all of your favorite toppings like nuts, caramel, and more! This recipe requires an ice cream maker.


  • 1 1/2 teaspoons unflavored gelatin
  • 1 tablespoon water
  • 3 cups low-fat milk, divided
  • 3 large egg yolks
  • 1 14-ounce can nonfat sweetened condensed milk
  • 1 vanilla bean


  1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
  2. Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the entire vanilla bean pod.
  3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
  4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
  5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.

Makes: 8 servings

Total time: 2:45 hours

Dairy-Free Chocolate Ice Cream

A delicious treat for our friends who are lactose intolerant. This dairy-free ice cream recipe uses bananas, avocados, and coconut milk as substitutes for dairy products. These surprising ingredients help create a rich, creamy texture that you’ll love. The best part about this recipe is it can also be used to create a mousse, just refrigerate instead of freezing.


  • 2 ripe medium-size bananas
  • 2 ripe medium-size avocados
  • 1/3 cup lite coconut milk
  • 1/3 cup cocoa powder
  • 1/4 cup Splenda Sugar Blend


  1. Add all of the ingredients to a food processor or blender and blend until completely smooth, stopping occasionally to scrape the sides of the food processor.
  2. If you have a homemade ice cream maker, blend the mixture in the ice cream maker for 10 minutes, then pack into a container and freeze. If you do not have an ice cream maker, just pack and freeze.
  3. To serve, bring the ice cream out of the freezer about 20 minutes before serving to slightly thaw so it’s easier to scoop.

Makes: 8 servings

Total time: 2:30 hours

Easy Banana Ice Cream

Ice cream in two retro metal bowls This easy banana ice cream recipe is simple and delicious, you’ll never throw away your over-ripe bananas again! Top with some chocolate syrup or some nuts for a nice crunch.


  • 2 1/2 bananas (can use 2-3 bananas)
  • 3 tablespoons 1% milk
  • Chocolate syrup (optional)


  1. When bananas have become very ripe, peel and slice them into medium size round pieces. Place on a plastic wrap covered baking sheet and put in freezer overnight.
  2. Place frozen bananas in a food processor or blender with a small splash of milk (not over 1/4 cup total).
  3. Pulse food processor or blender until bananas begin to break up. They will be tiny balls of bananas at this point.
  4. Using a spoon or rubber spatula, scrape down the banana mixture. Continue running the food processor until the mixture is smooth and creamy. This may take a few minutes. The ice cream will look and taste like soft serve ice cream when finished.
  5. Serve in an ice cream cone or in a small bowl with a small ribbon of chocolate syrup on top (optional).

Makes: 3 servings