Enjoy these ice cream recipes any time of the year.
Easy Freezy Chocolate Ice Cream
1 14-ounce can sweetened condensed milk 2/3 cup chocolate syrup 2 cups heavy cream, whipped
Combine all ingredients in a bowl and stir together. Pour into a 9 X 11" pan lined with aluminum foil. Freeze overnight. Remove from fridge, turn pan upside down to remove ice cream from pan. Peel off the foil and slice.
Chocolate Ice Cream Log Cake
3 eggs 1 cup sugar 3/4 cup cake flour 1/4 cup cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract coffee or vanilla ice cream 1 quart powdered sugar (icing sugar)
Preheat oven to 425F degrees. Line a greased 15 x 10 inch pan with wax paper and grease again.
Beat eggs very lightly and add the sugar gradually, beating after each addition. Add 1/4 cup cold water. Sift flour, cocoa, baking powder, and salt together. Add egg mixture, beating slowly. Add vanilla extract. Pour in the batter, spread smooth, and bake for 12 to 15 minutes.
Turn out on a towel sprinkle with powdered sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool.
Unroll and spread with coffee or vanilla ice cream, softened enough to spread. Roll up quickly, wrap in foil and freeze 1 hour. At this point you can warm any chocolate frosting in microwave until it is pour able. Pour over log and decorate as desired, return to freezer. Keep in freezer until ready to serve.Slice and serve.
This recipe was submitted by Nicole, age 12 from India.
Ice Cream Bar Pie
rectangle ice cream bars (no sticks) whipped cream Heath chocolate toffee candy bars (Daim or Skor bars can be used) Chocolate and caramel syrup
Fill the bottom of a pan (cake pan or Pyrex dish) with ice cream bars. Take the whipped cream out of fridge and leave for about 15 minutes. Then spread the whipped cream on top of the bars. Next pour the syrups on top and cover completely. Let cool for 5 minutes then crumble up the Heath bar and sprinkle on top. Now put in freezer for 30 minutes. This cool recipe was submitted by Pete, age 12.
Bring milk to a boil, then remove from heat. Add sugar, milk powder, and almonds. Stir well then add chocolate syrup and stir some more. Pour into an empty ice cream container and place in freezer until it hardens.
This recipe was submitted by Ishita, age 17.
This recipe is super fun and easy for kids to make:
Ice Cream in a Bag
1 tablespoon sugar 1/2 cup milk 1/4 teaspoon vanilla extract 6 tablespoons rock salt 1 pint size zip lock plastic bag 1 gallon size zip lock plastic bag
1) Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2) Put milk, vanilla extract, and sugar into the small bag, and seal it.
3) Place the small bag inside the large one and seal again carefully.
4) Shake well until mixture becomes ice cream, about 5 minutes.
5) Wipe off top of small bag, cut end with scissors, squeeze out the ice cream and serve. (*This recipe was sent in by Michael.)
Low Carb Ice Cream
5 egg yolks 2 cups of Cool Whip 8 packets of Equals or other sugar substitute 1/4 cup water 1 tablespoon vanilla extract
Put yolks, vanilla, water, and sugar substitute in a big bowl and whisk for 2 minutes. Add Cool Whip. Whisk for 1 minute. Pour the mixture into an empty ice tray. Freeze for 2 hours.
Serve and enjoy without the carbs! (*This recipe sent in by Annie.)
Strawberry Surprise Ice Cream Topping
1 pint fresh strawberries 1 stick butter 1 cup pecans, chopped 1 cup brown sugar 1 tablespoon cinnamon
Rinse strawberries, remove stems, and cut in half. Then set aside.
Melt butter over low heat. Stir in pecans, brown sugar, and cinnamon. The sugar will dissolve and become syruppy. Add strawberries and stir. Remove from heat.
Pour over your favorite ice cream.
Meg's Super Sundae Topping
1/4 cup caramel sauce 1/4 cup chocolate sauce 1 teaspoon milk 1 handful chocolate candies (Smarties or M&M's)
Smash the chocolate candies, then add chocolate sauce and caramel. Next addmilk. Stir and spoon over ice cream sundaes.
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