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16 Homemade Ice Cream And Sorbet Recipes For The Dash Everyday Ice Cream Maker

If you’re a fan of frozen treats, you may have considered making your own ice cream or sorbet at home. Not only does it allow you to experiment with unique flavors and ingredients, but it also ensures that you know exactly what’s in your dessert. And with the Dash Everyday Ice Cream Maker, creating homemade frozen treats is easier than ever.

The Benefits of Homemade Ice Cream and Sorbets

Before we dive into the specifics of using the Dash Everyday Ice Cream Maker, let’s take a moment to discuss why making your own frozen treats can be beneficial.

First and foremost, creating your own ice cream and sorbets allows you to control the quality of ingredients. Store-bought frozen treats often contain preservatives, artificial flavors, and colorings, which can affect the taste and even pose health concerns. By making your own desserts at home, you know exactly what goes into them and can choose high-quality ingredients.

Additionally, making your own ice cream and sorbets opens up endless flavor possibilities. From classic vanilla to unique blends like lavender honey or blackberry balsamic, you can customize your treats to suit your tastes and preferences.

Lastly, creating your own desserts can be a fun and rewarding way to explore your creativity in the kitchen. Whether you prefer to follow recipes or experiment on your own, making homemade frozen treats is a great way to spend an afternoon or evening.

Introducing the Dash Everyday Ice Cream Maker

One of the easiest ways to make homemade ice cream and sorbets is by using the Dash Everyday Ice Cream Maker. This compact machine allows you to create delicious frozen treats in just 20 minutes, without the need for ice or salt.

To use the Dash Everyday Ice Cream Maker, simply freeze the mixing bowl overnight (or for at least 12 hours), add your chilled ingredients, and turn on the machine. In just minutes, the machine will churn your ingredients into a smooth and creamy dessert.

Tips for Making Homemade Ice Cream and Sorbets

While using the Dash Everyday Ice Cream Maker makes creating homemade frozen treats a breeze, there are a few tips to keep in mind to ensure optimal results:

  • Make sure your mixing bowl is fully frozen before using it. This ensures that your ingredients freeze quickly and evenly.
  • Chill your ingredients before adding them to the mixing bowl. This helps the ice cream or sorbet to freeze faster and more efficiently.
  • Don’t overfill the mixing bowl. The ingredients will expand as they freeze, so leave some room at the top to prevent overflow.
  • Experiment with different flavor combinations! Don’t be afraid to get creative with your ingredients and try unique blends that you wouldn’t find in a store-bought treat.

Conclusion

The Dash Everyday Ice Cream Maker is a convenient and easy-to-use tool for creating homemade ice cream and sorbets. By making your own frozen treats at home, you can control the quality of ingredients, customize flavors, and have fun exploring your creativity in the kitchen. Whether you’re a seasoned chef or a beginner in the kitchen, the Dash Everyday Ice Cream Maker is a must-have appliance for any frozen treat lover.

Butter Pecan Ice Cream

Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American

Ingredients
  

  • ½ cup butter
  • 1 cup pecans chopped
  • 1 cup milk
  • ½ cup brown sugar
  • 2 cups heavy whipping cream
  • 1 ½ tsp vanilla extract

Instructions
 

  • Melt butter over low heat in a saucepan.
  • Mix in chopped pecans, stirring until pecans start to brown.
  • Strain mixture, placing butter in one dish and pecans in another.
  • Cool butter and pecans completely.
  • In a separate bowl, mix milk and sugar together until the sugar dissolves (about 1 -2 minutes).
  • Stir in cream, vanilla, and cooled melted butter.
  • Pour mixture into ice cream maker.
  • Mix about 15-20 minutes or according to manufacturer’s instructions.
  • Add cooled buttered pecans to ice cream.
  • Churn for 5 additional minutes.
  • Chill for 4 hours
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Banana Ice Cream

Prep Time 15 minutes
Cook Time 22 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • ¾ cup milk
  • ½ cup sugar
  • tsp nutmeg up to ¼ tsp
  • 3-4 ripe bananas
  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract

Instructions
 

  • Mix milk, sugar, and nutmeg until sugar dissolves (a wire whisk or hand mixer works well).
  • Mash or puree bananas until the bananas are pureed well.
  • Stir bananas into milk mixture.
  • For best freezing results, chill banana/milk mixture for at least 1 hour.
  • Add whipping cream and vanilla.
  • Stir well.
  • Pour mixture into ice cream maker.
  • Churn about 25-30 minutes or according to manufacturer’s instructions.
  • Chill 4 hours.
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Chocolate Ice Cream

Prep Time 15 minutes
Cook Time 8 hours
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 3/4 cup white sugar
  • ½ cup cocoa powder
  • 1 cup heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract

Instructions
 

  • Stir cocoa, sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Remove from heat.
  • Stir in vanilla extract and chill mix thoroughly – I like to chill mine overnight.
  • Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
  • Place in freezer to harden 2 to 3 hours.
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Watermelon Sorbet

Prep Time 10 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 4 cups watermelon cubed with seeds removed
  • 3/4 cup water
  • 1/2 cup granulated sugar
  • 2-3 Tablespoons lemon juice

Instructions
 

  • In a small/medium saucepan combine the water, sugar, and two tablespoons lemon juice. Stir to (mostly) dissolve the sugar.
  • Bring to a gentle boil over high heat and turn down to medium. Boil gently for three minutes. Set aside to cool. (I set aside in the fridge).
  • Cube and de-seed the watermelon.
  • Place the cubed watermelon and simple syrup you made in a blender. Blend on high till it turns to a smooth watermelon puree.
  • Taste the watermelon puree. If it is too sweet, add up to one more Tablespoon of lemon juice to balance the sweetness. If it tastes fine to begin with, then leave it alone.
  • If your ice cream maker requires that you cool or chill the puree, do so before proceeding.
  • Transfer to your ice cream freezer. Freeze according to directions on your ice cream maker/freezer.
  • When the desired sorbet consistency is reached eat right away or spoon the frozen mixture into an airtight freezer container.
  • You can save in the freezer for up to two weeks. If the sorbet is too frozen to scoop, allow to rest on the counter for about five minutes to soften slightly.
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Strawberry Cheesecake Ice Cream

Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 quart fresh strawberries hulled and quartered
  • 3/4 cup granulated sugar divided
  • 1 tablespoon balsamic vinegar
  • 6 ounces cream cheese at room temperature
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons vanilla extract
  • 4 whole graham crackers chopped

Instructions
 

  • Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  • Toss the strawberries with 1/4 cup sugar and the balsamic vinegar. Spread strawberries into one even layer on the prepared baking sheet and roast for about 30 minutes, or until the strawberries have darkened in color, are soft, and their juices have released. Transfer the strawberries (and juices!) to a medium bowl and mash until only small pieces of fruit remain. Cover and refrigerate the strawberries until chilled about 1 hour.
  • Meanwhile, in the bowl of a blender or food processor, puree the remaining ice cream ingredients except the graham crackers until smooth. Transfer to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.
  • Pour the mixture into an ice cream maker. Freeze according to the manufacturer’s directions. During the 5 last minutes of freezing, gradually add the roasted strawberries and graham crackers.
  • Transfer the ice cream to an airtight container, press plastic wrap against the ice cream, and freeze until firm and flavor is ripened, at least 4 hours.
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Homemade Orange Sherbet

Prep Time 15 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 1/8 cups sugar
  • 13/4 tsp unflavored gelatin
  • 3/4 cup whole milk
  • 2 3/4 cup orange juice
  • optional: orange food coloring

Instructions
 

  • Mix sugar and gelatin in a saucepan.
  • Add orange juice and cook over medium heat until sugar and gelatin is dissolved
  • Remove pan from heat, let it cool for a few minutes and mix in the milk.
  • Cover and chill in fridge for an hour or two.
  • Process in ice cream maker until done.
  • Serve immediately as soft serve or transfer to a container and freeze for a a few hours until firm.
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Vanilla Ice Cream

Prep Time 5 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • 1 Quart Milk
  • 1 1/4 cups granulated sugar 1.75 oz
  • 2 Beaten eggs
  • 1 1/2 cup heavy cream
  • 2 teaspoon vanilla

Instructions
 

  • Pour milk into a pan and bring it to a boil.
  • Then add salt and sugar and pour the hot mix to your bowl of beaten eggs.
  • Stir eggs on low flame and stop cooking before they boil.
  • Now in the prepared mixture, add vanilla and cream.
  • Let the mix cool down. Use the Dash ice cream maker to freeze the mix as per the instructions.
  • Serve with blueberries, strawberries and your favorite toppings.
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Copycat Baskin Robbin's Daiquiri Ice

Prep Time 1 hour
Cook Time 5 minutes
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • 6 cups water
  • 3 cup sugar
  • Juice of 3 limes fresh squeezed, pulp is fine
  • 3 tsp imitation rum extract
  • 2-4 teaspoons citric acid powder or Fruit-Fresh
  • 3 drops green food coloring

Instructions
 

  • In a pan on the stove, heat sugar and water just until sugar melts.
  • Remove from heat and add 1 1/2 teaspoons citric acid. Stir until dissolved.
  • Let mixture cool for a few minutes and add rum extract, lime juice and food coloring.
  • Taste, and add more citric acid powder as needed, a 1/2 teaspoon at a time. The citric acid will be what gives this recipe it's tartness. The amount you will need will vary based also on the tartness of your limes. Mine weren't very tart at all, and I ended up using another 4 teaspoons to get it to where I was happy about the flavor.
  • Refrigerate until chilled.
  • Move and an ice cream maker. Churn in machine for about 55 minutes or until yours says it's ready (mine shuts off on it's own)..
  • Move to the freezer for a few hours before serving.
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Sweet Potato Ice Cream

Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 ½ cups heavy cream
  • 1 cup whole milk
  • ¾ cup packed brown sugar
  • 3 large egg yolks
  • ¾ cup sweet potato puree homemade from 1 baked and pureed sweet potato or store-bought
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • cup white chocolate chips
  • ¼ cup toasted and chopped pecans

Instructions
 

  • In a medium saucepan, heat cream, milk, and sugar over medium heat. Stirring constantly, let mixture reach just the point of simmer before removing from heat.
  • Lightly whisk egg yolks in a separate medium bowl.
  • Slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. Then pour egg/cream mixture back into the saucepan with the rest of the cream mixture.
  • Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 4-6 minutes, remove the saucepan from heat.
  • Pour cream mixture through a strainer into a large bowl. While mixture is still hot, stir in sweet potato puree, cinnamon, ginger, nutmeg, and salt until completely blended.
  • Cover bowl with plastic wrap so that plastic is touching top of cream mixture (this will prevent a skin from forming). Refrigerate until chilled, at least 4 hours.
  • Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. When ice cream is almost frozen, mix in white chocolate chips and toasted pecans.
  • When ice cream is frozen, remove to airtight containers and place in freezer for at least 4 hours to continue to harden.
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Lavender Ice Cream

Prep Time 15 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 4 people

Ingredients
  

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 Tablespoon culinary lavender
  • cup sugar
  • teaspoon salt
  • ½ teaspoon vanilla
  • 1 drop red food coloring , optional
  • 1 drop blue food coloring , optional

Instructions
 

  • Combine whole milk, heavy cream, lavender, and sugar in a 2 quart pot.
  • Heat over medium-low heat until a light simmer, but not boiling.
  • Remove from heat.
  • Let stand for 15 minutes.
  • Strain out lavender.
  • Stir in vanilla and salt.
  • Pour into ice cream machine.
  • Freeze according to packaging instructions.
  • Spoon out half the ice cream base into glass bowl.
  • Stir in food coloring.
  • Alternately spoon purple ice cream base with original into a freezer safe container.
  • Swirl together.
  • Freeze until hard.
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Mexican Chocolate Ice Cream

Prep Time 5 minutes
Cook Time 30 minutes
Servings 8 servings

Ingredients
  

  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1/4 cup cocoa powder
  • 4 ounces bitersweet or semi-sweet chocolate
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • Pinch salt
  • Pinch cayenne
  • Pinch espresso powder or instant coffee
  • 6 egg yolks lightly beaten
  • 1 teaspoon vanilla extract

Instructions
 

Heat cocoa powder in 1 cup cream, stir in chocolate:

  • Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder. Bring to a simmer. Whisk until cocoa powder is well incorporated.
  • Remove pot from heat. Stir in chocolate until it is completely incorporated.

Place into bowl, add remaining cream, chill over ice water:

  • Put mixture into a metal bowl and add the remaining cup of cream. Set that bowl over a larger bowl half-filled with ice water to help cool it down.
  • Place a mesh sieve over the bowl with the chocolate mixture.
  • Strainer over chocolate in an ice bath to make mexican chocolate.

Heat milk, sugar, spices until steamy:

  • Put one cup of milk, the sugar, cinnamon, salt, cayenne, espresso powder (or instant coffee) into a saucepan and heat until steamy (not boiling), stirring to incorporate the spices and dissolve the sugar.

Temper eggs with hot mixture, return to pan:

  • Place egg yolks in a medium sized bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the heated milk, but not cooked by it. Use a rubber spatula to scrape the warmed egg yolks back into the saucepan.

Stir until custard base thickens:

  • Stir the milk egg mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take anywhere from 3 to 10 minutes, depending on how hot your burner is.

As soon as the mixture coats the spoon, remove it from the heat and immediately pour it over the mesh sieve into the bowl of the chocolate cream mixture:

  • (The sieve is there to catch any curdled bits.) Stir into the cream mixture. If the custard base doesn't coat the back of the spoon, it's not ready.

Add vanilla and chill:

  • Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then chill in the refrigerator until completely chilled, a couple hours or overnight.
  • Right before churning, add 2 Tbsp of brandy to the mix. This is an optional step, but it will help keep the ice cream from getting too icy if it is stored beyond a day. If you are planning on eating the ice cream the same day you make it, you can skip this step.

Process in ice cream maker:

  • Churn the mixture in your ice cream maker according to the manufacturer's instructions.
  • Churning mexican hot chocolate recipe for ice cream.
  • Simply Recipes / Sally Vargas

Freeze:

  • Store ice cream in an airtight container in your freezer for several hours before eating. The ice cream will be quite soft coming out of the ice cream maker, but will continue harden in your freezer.
  • If you store it for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.
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Strawberry Ice Cream

Prep Time 40 minutes
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 1/2 cups strawberries hulled and diced
  • 2 Tbsp honey
  • 1/2 cup granulated sugar
  • 1 tsp lemon juice
  • 1 cup heavy whipping cream
  • 1/2 cup half and half
  • 1 tsp vanilla extract

Instructions
 

  • In a large bowl, mix strawberries, honey, sugar, and lemon juice. Allow to sit 15-20 minutes, or until the strawberries have released their juices.
  • Mash the mixture with a potato masher, fork, or pastry cutter until there are no longer any large strawberry pieces (if you prefer a smooth ice cream, use a blender or food processor instead*).
  • To the strawberries, mix heavy cream, half and half, and vanilla extract. Stir just until combined.
  • Pour the mixture into your ice cream maker, and follow your manufacturer's instructions (mine took about 15-20 minutes to churn). You can eat the ice cream soft-serve, or freeze it in an airtight container for 3-4 hours to thicken it up slightly. For best results, allow the ice cream to sit at room temperature for about 5-10 minutes to soften before serving.
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Cinnamon Vanilla Bean Ice Cream

Prep Time 5 minutes
Cook Time 5 minutes
Course Dessert
Cuisine American
Servings 4 servings
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Oat Milk Ice Cream

Prep Time 5 minutes
Cook Time 5 minutes
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 cups oat milk divided
  • 1/4 cup almond butter*
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon optional
  • 3 egg yolks use the whites for Egg White Frittata
  • 1/3 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon vodka or bourbon optional see note
  • 1/2 cup mix-ins of choice: toasted walnuts chocolate chips crushed cookies (optional)

Instructions
 

  • Place 1 1/2 cups of the oat milk in a large bowl and set a mesh strainer on top.
  • In a separate medium bowl, whisk together the egg yolks. Set near the stove.
  • Warm the remaining 1 1/2 cups of the oat milk, almond butter, sugar, salt, and cinnamon (if using) in a medium saucepan over medium-low heat, stirring until the almond butter melts and the mixture is smooth. Continue cooking, stirring often, until the mixture comes to a slight simmer, bubbling around the edges of the pan. Do not let come to a full boil.
  • Slowly pour the warm oat milk mixture into the egg yolks, adding in a little at a time, whisking constantly (do not add it too quickly or the eggs will scramble). Scrape the mixture back into the saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens slightly and easily coats the back of a spoon. DO NOT let the mixture boil. This will take about 3 minutes.
  • Pour the thickened mixture through the strainer into the bowl with the oat milk. Stir in the maple syrup and vanilla.
  • Let the mixture come to room temperature, then chill for at least 2 hours or overnight.
  • Freeze in your ice cream maker according to the manufacturer’s instructions (to make this oat milk ice cream without an ice cream maker, see notes). During the last few minutes of churning, add any mix-ins of choice. Enjoy!
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Peaches And Cream Ice Cream

Prep Time 5 minutes
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • 14 oz Frozen Peach Slices unsweetened
  • 12 oz Half and Half
  • 2 tbs Lemon Juice
  • tsp Ground Turmeric
  • tsp Salt
  • ½ tbs Vanilla Extract
  • 1 tsp Liquid Stevia Extract
  • ½ tsp Natural Butter Flavor
  • 1 tsp Xanthan Gum
  • 4 oz Plain Nonfat Greek Yogurt

Instructions
 

  • Freeze your ice cream maker bowl for 24+ hours
  • In a blender, add the peach slices and let thaw. Add the half and half, lemon juice, turmeric, salt, vanilla extract, stevia extract and butter flavor. Blend until completely smooth.
  • While blending, slowly add the xanthan gum. Lastly, add the yogurt.
  • Churn the ice cream according to your ice cream makers' instructions. Scoop the ice cream into a freezer-proof container, cover, and freeze until it's the texture you like (~4 hours).
  • Scoop into bowls and serve!
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Coffee Ice Cream

Prep Time 5 minutes
Cook Time 5 minutes
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 4 egg yolks
  • 2 tbsp instant coffee powder
  • 1 tsp vanilla extract

Instructions
 

  • n a medium saucepan, heat the cream, milk, and sugar over medium heat until the sugar is dissolved.
  • In a medium bowl, whisk together the egg yolks.
  • Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly.
  • Slowly pour the egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly.
  • Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
  • Remove from the heat and strain into a bowl.
  • Stir in the instant coffee powder and vanilla extract.
  • Cover the bowl and place in the refrigerator to chill for at least 2 hours.
  • Once chilled, pour the mixture into your Dash ice cream machine and churn according to the manufacturer’s instructions.
  • Once churned, transfer the ice cream to an airtight container and place in the freezer to harden. Enjoy!
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