Make your own ice cream, without an ice-cream maker

Ice-cream making starter set

Making ice cream at home not only lets you leave out the granulated sugar, but also gives your creativity free rein. And it doesn't take much. Our recipes don’t need an ice cream maker. Apart from a good (hand) blender, all you need are a few ice cream moulds and wooden sticks and you're ready to go.

What about starting with watermelon ice cream?

Easy, tasty & quick to make. You need: watermelon. That’s it! Blend the fresh watermelon, fill the mixture into ice cream moulds, freeze and enjoy. You can do this with all your favourite fruits. Ready to experiment? Then make it even creamier by adding some yoghurt, coconut milk or nut butter.

Special touch & toppings

FFresh herbs such as mint, rosemary, lemon balm, etc. go well with many fruits, while spices such as cinnamon or vanilla add a special touch. And don't forget the toppings - whether crunchy with toasted, chopped nuts or bitter-sweet with dark chocolate. It’s up to you.

Is home-made also better? Healthier?

The greatest advantage: you know exactly what’s in it and can determine the sugar and fat content yourself. This means fruit instead of sugar and yoghurt instead of cream. Home-made ice cream is even more attractive as it doesn't contain any preservatives and colourants and also has much fewer calories.

Recipe ideas for you to try

Ingredients for 8 portions

Strawberry-coconut

500g strawberries
250ml coconut milk
1 tbsp. runny honey or Agave syrup

Mango-banana

2 ripe bananas, the riper the better
1 large mango, peeled and diced
Leaves of two sprigs of mint
1/2 glass water

Blueberry-yoghurt

2 ripe bananas, the riper the better
100g blueberries
1 small pot of Greek natural yoghurt
Some pure Bourbon vanilla powder (optional)

How it's prepared

1. Put all the ingredients in a mixer / blender or use a hand blender.
2. Blend at the highest speed until smooth and creamy. If the mixture is too firm, add some milk.
3. Fill the mixture into 8 ice cream moulds and add sticks.
4. Freeze for at least 6 hours before serving.