Anjeer (Dried Fig) Ice Cream Creamy Anjeer Delight – Dried Fig Ice Cream with a Nutty Twist Ingredients: 1 cup dried figs (Anjeer), chopped 1 ½ cups whole milk 1 cup heavy cream ¾ cup condensed milk 2 tablespoons sugar (adjust to taste) 1/4 teaspoon cardamom powder 1 tablespoon rose water (optional) 2 tablespoons chopped pistachios (for garnish) Directions: Soak the chopped dried figs in warm water for 30 minutes until softened. Drain and blend into a coarse paste. In a saucepan, heat milk and sugar over medium heat until it comes to a gentle simmer. Stir occasionally. Add the fig paste and cook for 5–6 minutes, stirring constantly to prevent sticking. Remove from heat. Stir in condensed milk, cardamom powder, and rose water. Let the mixture cool completely. Fold in the heavy cream gently until well combined. Pour the mixture into an airtight container and freeze for 6–8 hours, or until firm. Stir every 2 hours to break ice crystals for a smoother texture. Before serving, let the ice cream sit at room temperature for 5 minutes. Scoop and garnish with chopped pistachios. Prep Time: 10 minutes | Cooking Time: 10 minutes | Freezing Time: 6–8 hours Total Time: 8 hours 20 minutes Kcal: 265 kcal | Servings: 6 servings #anjeericecream #figicecream #driedfigdessert #homemadeicecream #indianicecream #naturalicecream #noeggsicecream #summerdesserts #cardamomflavor #rosewaterdessert #healthyicecream #fruiticecream #pistachiogarnish #indianflavors #creamydelight #gourmeticecream #easydessertrecipe #frozentreats #dessertlovers #figrecipes This Anjeer Ice Cream is the definition of indulgence! Creamy, rich, and infused with figs and cardamom—it's the perfect Indian twist on frozen dessert.

Lúcuma Ice Cream Creamy Lúcuma Ice Cream with Tropical Caramel Notes Ingredients: 1 cup lúcuma powder 2 cups whole milk 1 1/2 cups heavy cream 3/4 cup sweetened condensed milk 1/2 cup granulated sugar (adjust to taste) 1 teaspoon vanilla extract Pinch of salt Optional Add-Ins: 1/4 cup chopped white chocolate Crushed pecans or macadamia nuts for topping Directions: In a blender, combine milk, cream, condensed milk, sugar, vanilla, salt, and lúcuma powder. Blend until completely smooth and thick. Taste and adjust sweetness if desired. Chill the mixture in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions (usually 20–25 minutes). Optional: Add chopped white chocolate or nuts during the last 5 minutes of churning. Transfer to a container and freeze for 4–6 hours until scoopable. Prep Time: 10 minutes | Chill + Churn + Freeze Time: 6 hours | Total Time: 6 hours 10 minutes Kcal: 300 kcal per 1/2 cup serving | Servings: 8 servings #lúcumaicecream #peruviandesserts #tropicalflavors #exoticfruit #homemadeicecream #icecreamaddict #latinamericandessert #frozentreats #icecreamszn #sweetandcreamy #diydesserts #condensedmilkicecream #lúcumalove #easyicecream #fruitydesserts #icecreamparlorvibes #noeggsicecream #naturalsweetness #southamericanflavors #icecreamflavorideas Taste the tropics in every scoop This Creamy Lúcuma Ice Cream has rich caramel-maple notes and is SO easy to make!

Raspberry Ripple Ice Cream Lusciously Creamy Vanilla Ice Cream with a Tart Raspberry Swirl Ingredients: For the Ice Cream Base: 2 cups heavy cream 1 cup whole milk 3/4 cup sugar 1 tablespoon vanilla extract For the Raspberry Swirl: 1 1/2 cups fresh or frozen raspberries 1/4 cup sugar 1 teaspoon lemon juice Directions: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and cook for 8–10 minutes until berries break down and mixture thickens. Strain to remove seeds and cool completely. In a large mixing bowl, whisk together cream, milk, sugar, and vanilla until sugar dissolves. Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes). Transfer half of the churned ice cream to a container. Spoon half of the raspberry sauce over it and swirl gently with a knife. Repeat with the remaining ice cream and raspberry sauce. Do not overmix to preserve the ripple effect. Cover and freeze for at least 4 hours or until firm. Prep Time: 15 minutes | Cooking Time: 10 minutes | Churn Time: 30 minutes | Freeze Time: 4 hours Total Time: 4 hours 55 minutes Kcal: 290 kcal | Servings: 6 servings #raspberryripple #homemadeicecream #fruitydessert #berryicecream #icecreamlover #vanillaripple #raspberryswirl #frozentreat #summerdessert #homemadegoodness #easyicecream #fruitflavoredicecream #sweettooth #icecreamrecipe #creamyicecream #raspberrydessert #swirledicecream #dessertinspo #churnedicecream #noeggicecream Swirled to perfection This Raspberry Ripple Ice Cream is a dreamy blend of vanilla cream and tangy raspberry ribbons!

Soursop Ice Cream Creamy Caribbean Soursop Ice Cream with a Tropical Twist Ingredients: 2 cups fresh soursop pulp (seedless) 1 cup sweetened condensed milk 1 cup evaporated milk 1 cup heavy cream 1/4 cup sugar (optional, adjust to taste) 1 teaspoon vanilla extract Pinch of salt Juice of 1/2 lime (optional, for brightness) Directions: In a blender, combine the soursop pulp, condensed milk, evaporated milk, heavy cream, vanilla extract, lime juice (if using), and a pinch of salt. Blend until smooth and creamy. Taste the mixture and adjust the sweetness by adding sugar if needed. Blend again to incorporate. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20–30 minutes). Transfer the churned ice cream into a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Scoop and serve chilled. Enjoy the tropical delight! Prep Time: 10 minutes | Churn Time: 25 minutes | Freeze Time: 4 hours Total Time: 4 hours 35 minutes Kcal: 280 kcal | Servings: 6 servings #soursop #tropicaldessert #caribbeanicecream #homemadeicecream #islandflavors #guyanesefood #exoticfruit #fruitdessert #soursoplove #summericecream #frozentreats #noeggsneeded #creamyicecream #dessertideas #soursoppulp #fruityicecream #tropicalvibes #icecreamszn #freshflavors #dessertaddict Tropical indulgence in every scoop This creamy Soursop Ice Cream is the taste of paradise in a bowl!

Coconut Ice Cream Creamy Coconut Dream Ice Cream Ingredients: 2 cups full-fat coconut milk (well-shaken) 1 cup heavy cream (or more coconut milk for vegan option) ¾ cup granulated sugar 1 tablespoon cornstarch 1 teaspoon vanilla extract ½ cup shredded coconut, toasted (optional) Pinch of salt Directions: In a medium saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt over medium heat. Stir continuously until the mixture thickens slightly and coats the back of a spoon (about 7–10 minutes). Remove from heat and stir in the vanilla extract. Let cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to manufacturer’s instructions. In the final minutes of churning, add in the toasted shredded coconut if using. Transfer to an airtight container and freeze for at least 2 hours before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Chilling & Freezing Time: 6 hours Total Time: 6 hours 20 minutes Kcal: 280 kcal | Servings: 6 #coconuticecream #dairyfreeicecream #tropicaldessert #homemadeicecream #veganicecream #easyicecream #nondairyicecream #coconutmilkrecipe #creamycoconut #dessertinspo #frozenfaves #islandflavors #icecreamtreat #icecreamlovers #refreshingdessert #coconutsweets #plantbaseddessert #frozentreats #noeggsicecream #summericecream Escape to the tropics with every bite of this ultra-creamy Coconut Ice Cream — sweet, silky, and irresistibly smooth! Perfect for sunny days or cozy nights in.