3 Double-Scoop-Worthy Ice Cream Recipes
3 Double-Scoop-Worthy Ice Cream Recipes
Homemade ice cream is a bit of a project, but being able to customize each pint according to your tastes and dietary preferences is incredibly satisfying. We developed three simple recipes—one with a classic custard base, one made from coconut milk, and one dairy-free chocolate sorbet that tastes a lot like frozen brownie batter. And if you don’t have an ice cream maker, these recipes all happen to make excellent ice pops, too.
The Accessories
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Smeg Ice Cream Maker Accessory goop, $125When you’re ready to graduate from coffee-can ice
cream, this is a game changer.SHOP NOW -
Caravan Bistro Glasses, Set of 6 goop, $68Mini sundaes never looked so cute.
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Beast Health Beast Blender + Hydration System goop, $185For next-day milkshakes, of course.
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Onyx Paddle Ice Pop Mold goop, $40A low-tech option that still satisfies
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Chocolate Sorbetto
This dairy-free chocolate sorbetto is still super rich and satisfying. Perfect for the chocolate lover who wants something light, but doesn’t want to lose out on flavor. Plus, let’s be real—it’s basically a fudge pop for grown-ups.
Coconut Milk Coffee Ice Cream
Making non-dairy ice cream is tricky. The issue usually has to do with the icy texture you get when you omit real dairy. We found that using full-fat coconut milk, coconut oil, and a little bit of alcohol keeps the base really creamy. Instant espresso is a super easy mix in, but this base would be just as good with everything from fresh fruit to mint.
Matcha Ice Cream
If you like matcha, you’ll love this ice cream. Made with a classic custard base and sweetened with coconut sugar, this creamy, antioxidant-packed treat is our new favorite afternoon pick-me-up.
