It's hot, share 8 ice cream recipes

1. Peach popsicles

Peach popsicles

Ingredients: 2 peaches, 250 grams of yogurt, 40 grams of fine sugar.

Method:

Wash the peaches and cut them into small pieces, remove the core, and remove the skin. Mix the yogurt peaches and caster sugar together and mash them into a puree.

Put the puree in the popsicle mold and freeze it for 2 hours before inserting the popsicle stick.

2. Rainbow popsicles

Rainbow popsicles

Ingredients Kiwi? 2 tablespoons of watermelon, half a fan Luo, 1 tomato, 1 orange, mold Walmart about 10 yuan, 1 bottle of yogurt.

Method:

1. A few pieces of watermelon, add some milk, add a piece of ice, squeeze into juice, pour into molds and put in the refrigerator for a while.

2. The second layer is oranges, because adding milk will affect the absorption of vitamin C, so this one is not added with milk. Because the juice is already thick when the pulp is squeezed, there is no need to worry about it running down, so it makes little difference whether you add ice cubes or not.

3. The third layer is pineapple, the steps are the same, pay attention to be sure to pour it slowly along the edge, or it will not be mixed with the previous layer.

4. The fourth layer is tomatoes, the steps are the same, pay attention to be sure to pour it slowly along the edges.

5. The last layer is kiwifruit, which is poured when squeezed out, and it is really delicious when it comes out on ice.

3. Blood orange popsicles

Blood orange popsicles

Ingredients: 500ml freshly squeezed blood orange juice, 125g white clover honey, a pinch of salt.

Method:

1. Stir the blood orange juice, clover honey and salt in a bowl or large cup before pouring

¾ A glass of water, stirring until combined.

2. If using a traditional popsicle mold, pour the mixture into the mold. Cover and freeze to a solid state, it will take at least 4 hours and can be stored for up to 3 days.

3. If using a popsicle stick, insert the popsicle stick when the popsicle freezes to a semi-solid state (after about 1 hour) and then freezes to a solid state (it takes at least 3 hours).

4. If you use an instant popsicle machine, make it according to the instructions.

4. Cheesecake popsicles

Cheesecake popsicles

Ingredients: Variable cake cubes, 25 grams of unsalted butter, 250 grams of cream cheese, 60 grams of whipping cream, vanilla extract or lemon crumbs to enhance the flavor, 60 grams of sugar, 150 grams of pure milk.

Method:

1. Crush the biscuits first;

2. Melt the butter in insulated water;

3. Mix the biscuit crumbs and butter 2:1 for later use;

4. Mix the cream cheese, sugar, whipping cream and plain milk.

5. Stir for about a minute and a half until smooth.

6. Then pour into the prepared paper cup.

7. Sprinkle the cookie crumbs from step 3 and press slightly.

8. If using a traditional popsicle stick: Insert the popsicle stick when it freezes to a semi-solid state (about an hour after it has been frozen in the refrigerator), then freeze until solid (at least another 3 hours) and tear off the paper cup as you eat.

9. If you use ordinary popsicle molds: cover the lid, put it in the refrigerator and freeze it for at least 4 hours, it can be stored for up to three days, and it can be removed from the mold after a few minutes at room temperature when eating.

5. Chocolate vanilla ice cream

Chocolate vanilla ice cream

Ingredients: 48 grams of milk, grams of dark chocolate, 30 grams of corn starch, 2 egg yolks, 70 grams of sugar, 2 grams of vanilla powder, 1/3 teaspoon of salt

Method:

1. Prepare all kinds of raw materials

2. Put the egg yolk in the milk and stir well

3. Add sugar and salt and stir well

4. Add the cornstarch and stir well

5. Pour the stirred milk into the pot, put it on the fire, simmer slowly, stir with a wooden spoon while cooking, and boil until it is slightly boiling, at this time you can feel that the milk has begun to thicken

6. Divide the boiled milk into two parts, one serving hot and add the chopped chocolate

7. Stir until the chocolate is well melted

8. Add vanilla powder to the other part and stir well

9. After the two mixed ingredients have cooled to room temperature, pour them into the popsicle mold alternately with a spoon, that is, a spoonful of chocolate milk and a spoonful of vanilla milk, insert them into the popsicle stick, and then put them in the refrigerator to freeze overnight

6. Dragon fruit ice cream

Dragon fruit ice cream

Ingredients: 80 g dragon fruit (red), 100 ml yogurt, 70 ml milk, 5 ml lemon juice, 30 g sugar, 30 ml honey

Method:

1. Mix milk with yogurt, sugar and honey

2. Puree the dragon fruit and add lemon juice

3. Put it into the popsicle mold and put it in the refrigerator to freeze

7. Milk red bean ice cream

Milk and red bean ice cream

Ingredients: Jiang Bean .20 Milk 200ml

40 grams of corn starch, 500 ml of water, 70 grams of sugar, 1 gram of salt, 45 ml of evaporated milkInstructions:

1. Wash the red beans, soak them in water for more than 2 hours, pour them into the voltage pot with water, cook for 30 minutes until the red beans are soft and ripe, and then pour them into a small pot

2. Pour in pure milk and bring to a boil

3. Then pour in the sugar

4. Add condensed milk and salt and mix well

5. Mix the corn starch with a small amount of water to form water starch

6. Slowly pour the water starch into the pot in step 4, stir well with a spoon in one direction while pouring it to form a paste, turn off the heat and let it cool

7. Pour step 6 into the popsicle mold and put it in the refrigerator to freeze overnight

8. Watermelon ice cream

Watermelon ice cream

Ingredients: 3 glutinous rice flour, 1 bowl of watermelon, 30 grams of yellow, appropriate amount of water, appropriate amount of sugar

Method: 30 grams of glutinous rice flour, 30 grams of butter, appropriate amount of water

Method:

1. Put the glutinous rice flour in a bowl and dilute it with a little water to make a glutinous rice paste. Then pour the glutinous rice paste into the pot, add about a small bowl of water, and stir well. Turn on medium-low heat and stir while cooking to prevent the pan from sticking. Cook for about two minutes to form a transparent paste. Allow to cool and set aside

2. Put the cooled glutinous rice paste in a bowl, add butter, and stir until the butter and glutinous rice paste are completely integrated

3. Put the watermelon into the food processor, add sugar (you can add more if you like sweetness, I added two teaspoons) and beat it into watermelon juice

4. Pour the glutinous rice paste into the beaten watermelon juice and whip it again, pour it into the popsicle mold and freeze it for four or five hours