[VAGUE DE CHALEUR] The higher the temperatures, the more you crave ice cream or sorbet. To face the heat wave, here are 12 recipes for homemade ice cream and sorbets to make at home this weekend, without the need for a fridge.
Homemade ice cream or sorbets without a refrigerator : easy ! Let the ice cream rest for 3 to 4 hours in the freezer, stirring the preparation every 45 minutes with a fork, to break up the ice crystals. Same goes for sherbet, but stir every 30 minutes and after 2 hours and 30 minutes, it should be done.
Tasting tips
- Before testing, run hot water over the popsicle molds for a few seconds to help loosen them.
- Don’t keep homemade ice cream for too long because it freezes and hardens. Prepare it first thing in the afternoon. for dinner, for example.
- Of course, all of these recipes can be made with an ice cream maker, if you have one. Just pour the preparation in the tank of the device that generates the cold and turn it on until the mixture freezes.
2 variations for homemade ice cream sticks
- Milk chocolate coating and Puffed Rice: Dip your popsicles in melted pastry-grade milk chocolate (for easy melting), then into puffed rice (or quinoa!) balls.
- almond glaze : brown some slivered almonds in a non-stick pan and sprinkle over popsicles after coating with melted chocolate
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2/15 –
Strawberry and melon granita
Wash and peel 250 g of strawberries. Mix with 2.5 cl of strawberry or grenadine syrup and pour onto a plate in a 1-2 cm layer. Open the melon, core it and take four pretty balls with a melon baller. Mix the rest with 2.5 cl of lemon syrup and pour the preparation on a plate in a layer of 1 to 2 cm. Store the 2 fruit purees in the freezer. After 30 minutes, scrape the preparations with a fork to form large ice crystals. Repeat the operation every 30 minutes, until you get a granita. After freezing for 2 hours, divide the layered Strawberry Melon Granitas into 4 glasses, inserting the cut strawberries. Add a melon ball and decorate with verbena or mint leaves.
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3/15 –
Red fruit ice cream
Cook 250 g of red fruits with 3 tbsp. in s. of sugar 5 to 10 min. Mix with 125 ml of coconut milk and 500 g of Greek yogurt. If you have molds with sticks, distribute the ice cream and let it rest for 2 hours in the freezer. Otherwise pour onto a plate and put in the freezer, stirring with a fork every 45 minutes.
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4/15 –
yogurt ice cream
Whip 20 cl of very cold liquid cream into whipped cream. When it starts to drink, add 100 g of sugar and beat a little more. Add 4 whole milk yogurts and beat again to incorporate air. Pour into a tray, place in the freezer and stir with a fork every 45 minutes.
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5/15 –
frozen fruit yogurt
Wash 250 g of strawberries and cut them into pieces. Beat 400 g of natural yogurt with 3 tbsp. acacia honey. Gently add 3 tbsp. dark chocolate chips and strawberries. Pour everything into a gratin dish lined with baking paper. Cover with transparent film. Place in the freezer for at least 4 hours. make it happen frozen from the freezer 10 minutes before serving. Break it into pieces and serve.
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6/15 –
Express raspberry and coconut ice cream
Put 1 handful of frozen raspberries in a small bowl and top with coconut milk. Mash with a fork (or better, go fast in a food processor) until you get an ice cream texture. Sprinkle with 1 tbsp. grated coconut coffee
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7/15 –
lemon zest ice cream
Take 3 strips of zest from a lemon. Submerge them in a small saucepan with boiling water for 30 seconds, drain, repeat the operation with clean water and drain again. Chop them finely. Mix 800 g of cottage cheese with 4 tbsp. tablespoons of agave syrup and lemon zest, and put everything in a plastic container or popsicle molds. Place in freezer.
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8/15 –
One-minute pear and banana sorbet
The day before, cut 5 bananas into thin slices and place them on a plastic plate. Place in freezer. The next day, put the frozen banana slices in a blender jar. Add 2 large ripe pears, peeled and diced, and mix. the sorbet will form over time. Serve immediately.
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9/15 –
Strawberry and rhubarb sorbet
Peel 500 g of rhubarb, cut it into pieces and cook it in a little water for about 20 minutes. Drain and let cool. Peel 500 g of strawberries, mix them with the rhubarb and 200 g of agave syrup. Place in refrigerator for 2 hours to chill, then place in freezer.
© Julie Méchali/ Interfel
10/15 –
Strawberry sticks.
Reserve some strawberries from a 250 g tray and mix the rest to obtain a coulis. In a salad bowl, beat 20 cl of liquid cream into whipped cream and add 80 g of sugar. Beat on low speed to incorporate. Add 500 g of Greek yogurt and mix again. Then add the strawberry coulis and mix gently with a spatula. Cut the remaining strawberries into strips, arrange them in the bottom of muffin tins and pour the mixture over them. Plant a wooden stick and let stand for 3 hours in the freezer.
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11/15 –
coconut sticks
Mix 40 cl of coconut milk, 15 cl of sweetened condensed milk and 2 tbsp. in s. of grated coconut previously browned in a frying pan. Pour into popsicle molds and place in the freezer for 4 hours.
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12/15 –
watermelon sticks
Cut into pieces 500 g of very ripe red watermelon pulp, removing the seeds. Mix finely with 1 tbsp. in s. lemon juice and 3 tbsp. in s. sugar. Distribute in molds, close them and leave to rest for 4 hours in the freezer.
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13/15 –
Pepper and chorizo sorbet
Wash and dry 2 red bell peppers. Place them on the parchment lined drip tray and then under the rack to brown on all sides. Place the blackened peppers in an airtight bag, let cool, then peel. Remove the peduncle, septa and seeds. In a powerful blender, mix your meat 40 g peeled and sliced chorizo, 20 cl light (or vegetable) cream, 2 tbsp. in s. of tomato purée and 1 pinch of Espelette pepper. Pour into an ice cream tray, place in the freezer and stir every 30 minutes until the sorbet sets.
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14/15 –
Cucumber and basil slimming sorbet
Peel 2 cucumbers, cut them lengthwise and remove the seeds. Mix its pulp with 400 g of fresh goat cheese and some basil leaves. Pour into a container, place in the freezer. Serve as an appetizer with cucumber slices.
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15/15 –
Tomato Sorbet
Bring 160 g of water and 160 g of sugar to a boil. Cut 600 g of black Crimean (or other) tomatoes with a knife and plunge into boiling water. Scoop them out with a slotted spoon when the skin starts to peel off, then remove the skin. Blend the tomatoes. Filter to remove the seeds. Mix the cooled syrup and the tomato coulis, add 2 pinches of salt. Place in a container in the freezer.