Creamy Coolness: Get the Recipe




Southwest Dairy Farmers Museum

Nothing goes better with summer than cool dairy sweets. Here are some recipes for homemade banana ice cream, strawberry ice cream and a delicious mango smoothie, thanks to the good people at the Southwest Dairy Farmers Museum, Sulphur Springs, Texas.

These and other great recipes can be found at www.southwestdairyfarmers.com/recipes.

Homemade Banana Ice Cream

INGREDIENTS

6 cups fat-free Half-and-Half

2 tablespoons vanilla extract

3 cups mashed ripe banana

Juice of 2 oranges

Juice of 2 lemons

1-1/2 cups granulated sugar

INSTRUCTIONS

Combine all ingredients in a large mixing bowl. Transfer to electric ice cream freezer container and freeze according to manufacturer’s directions.

MANGO YOGURT SMOOTHIE

INGREDIENTS

1 1/2 cups 2% Milk

1 cup orange juice with mango

1 1/2 cups frozen mango chunks

1 (6 oz) container orange cream Yogurt

1 teaspoon honey

INSTRUCTIONS

Combine all ingredients in a blender and blend until smooth. Enjoy!

HOMEMADE STRAWBERRIES AND CREAM ICE CREAM

INGREDIENTS

1 pound strawberries, stemmed and halved

1 cup sugar

1 teaspoon lemon juice

1 teaspoon lemon zest

2 cups heavy cream

1/2 cup whole milk

Pinch of salt

INSTRUCTIONS

In a large bowl, combine strawberries, sugar, lemon juice, lemon zest, and salt. With a potato masher or fork, mash and stir until sugar is mostly dissolved, about 5-10 minutes. Pour heavy cream and milk into the strawberry mixture and stir until thoroughly combined. Cover and refrigerate until cold, at least 2 hours, preferably overnight. Freeze strawberry mixture in an ice cream maker according to manufacturer’s directions. Transfer to container. Cover with plastic wrap and put in freezer until hardened. Scoop ice cream and garnish with whipped cream and chopped strawberries.

Optional Garnish:

  • 1 ½ cup heavy cream, cold
  • ¼ cup powdered sugar
  • Fresh strawberries, chopped

Using either a stand mixer or handheld mixer, combine cream and sugar in a large mixing bowl. Whisk on medium speed until stiff peaks form, being careful not to over whip. Transfer to a container, cover, and refrigerate until ready to serve.

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