Summer is here! And there is nothing more satisfying than enjoying a creamy and indulgent bowl of homemade icecream. While store-bought ice cream has overshadowed making ice cream at home, nothing can beat the taste, freshness, and authenticity of homemade icecreams. Whether you are craving classic vanilla or the tangy sweetness of mango, Foodism has brought to you different rich flavours for every taste bud. 

With Foodism, we will now explore different types of homemade icecream, including classics, Indian-inspired and fusion flavours. These recipes are easy-peasy to make and curated even for those who do not have an icecream maker. So, make these amazing homemade ice cream for your family and friends, these are sure to hit the spot!

Index 

Vanilla Icecream	Pan (Betel Leaf) Ice Cream
Strawberry Icecream	Butterscotch Ice Cream
Chocolate Icecream	Chocolate Chilli Ice Cream
Custard Icecream	Kulfi (Malai / Kesar Pista / Mango)
Mango Icecream	Thandai Ice Cream
Kesar-Pista Icecream	Elaichi (Cardamom) Ice Cream
Tender Coconut Icecream	Rasgulla or Rasmalai Ice Cream
Sitaphal (Custard Apple) Ice Cream	Jaggery (Gud) Ice Cream
Rose Gulkand Ice Cream	Coffee Ice Cream with Indian Filter Coffee Twist
Chikoo (Sapota) Ice Cream	Rooh Afza Ice Cream
Banana and Nut Ice Cream (Kerala-style)	Lotus Biscoff Icecream
Almond Katli Ice Cream	Gulab Jamun Icecream

Vanilla Icecream 

Ingredients: 

• 500 ml full-fat milk
• 200 ml fresh cream (whipping cream or Amul)
• 150 g condensed milk
• 2 tsp pure vanilla extract or essence
• 2 tbsp sugar (adjust as needed)

Method: 

To make homemade vanilla icecream - 

1. Boil milk and reduce it slightly. Cool it.
2. Add condensed milk, sugar, and vanilla extract. Mix well.
3. Add cream and whisk until light and fluffy.
4. Pour into an airtight container and freeze for 4–5 hours.
5. Blend once to break ice crystals, then refreeze overnight.
6. Scoop and serve your homemade vanilla icecream plain or with caramel sauce.

Strawberry Icecream

Ingredients: 

• 200 g fresh strawberries (or frozen)
• 100 g sugar
• 200 ml cream
• 150 ml condensed milk
• 1 tsp lemon juice (to enhance flavour)

Method: 

To make homemade strawberry icecream - 

1. Chop strawberries, mix with sugar and lemon juice. Let it sit for 10 minutes.
2. Blend to a purée or mash coarsely for a chunky texture.
3. Whip cream until soft peaks form.
4. Fold in strawberry purée and condensed milk.
5. Freeze for 6–8 hours, blend once in between.
6. Garnish the homemade strawberry icecream with chopped strawberries before serving.

Chocolate Icecream

Ingredients: 

• 200 ml cream
• 150 ml condensed milk
• 100 ml of milk
• 3 tbsp cocoa powder (unsweetened)
• 50 g dark chocolate (melted)
• 2 tbsp sugar

Method: 

To make homemade chocolate ice cream -

1. Warm milk and dissolve the cocoa powder and sugar. Let it cool.
2. Add melted chocolate and mix well.
3. Whip cream, fold in condensed milk, and the chocolate mixture.
4. Blend for a smooth texture of your homemade chocolate ice cream.
5. Freeze for 6–8 hours.
6. Top with chocolate chips or sauce when serving your homemade chocolate ice cream.

Custard Icecream 

Ingredients: 

• 500 ml full-fat milk
• 2 tbsp vanilla custard powder
• 200 ml cream
• 150 g condensed milk
• 2 tbsp sugar

Method: 

To make homemade custard ice cream-  

1. Mix custard powder with 1/4 cup milk. Boil the rest of the milk with sugar.
2. Add custard mix into hot milk, and stir till thick and lump-free.
3. Cool the custard completely.
4. Add condensed milk and cream. Whisk till smooth.
5. Freeze until semi-solid, blend once, then freeze overnight.
6. Serve your homemade custard ice cream with fruits, nuts, or jelly.

Mango Icecream

Ingredients: 

• 1 cup mango pulp (Alphonso preferred)
• 200 ml cream (whipping or Amul fresh cream)
• 1/2 cup condensed milk
• 1 tsp vanilla (optional)

Method: 

To make homemade mango ice cream-  

1. Blend mango pulp and condensed milk.
2. Whip cream till soft peaks.
3. Fold in the mango mixture gently.
4. Pour into a container and freeze for 6-8 hours.
5. Scoop and enjoy your homemade mango ice cream!
6. Tip: You can add mango chunks to your homemade mango icecream.

Kesar-Pista Icecream

Ingredients: 

• 1/2 tsp saffron soaked in 2 tbsp warm milk
• 200 ml cream
• 1/2 cup condensed milk
• 1/2 cup full-fat milk
• 10-12 pistachios chopped
• 1/4 tsp cardamom powder

Method: 

To make homemade saffron pistachio ice cream-  

1. Mix saffron milk, cream, condensed milk, and regular milk.
2. Add cardamom and pistachios.
3. Whip lightly and pour into a container.
4. Freeze overnight.
5. Enjoy your homemade kesar pista icecream with sliced almonds and pistachios

Tender Coconut Icecream 

Ingredients:

• 1 cup tender coconut malai (scooped and chopped)
• 1/2 cup coconut water
• 1/2 cup condensed milk
• 200 ml cream

Method: 

To make homemade tender coconut ice cream-  

1. Blend malai, coconut water, and condensed milk till smooth.
2. Whip cream till soft peaks form.
3. Fold the cream into the coconut mix.
4. Pour into a container and freeze overnight.
5. Your beloved homemade tender coconut icecream is ready to enjoy. 
6. You can add coconut chunks for an added texture to your nariyal ice cream.

Sitaphal (Custard Apple) Ice Cream

Ingredients: 

• 1 cup sitaphal pulp (de-seeded)
• 200 ml cream
• 1/2 cup condensed milk
• 1/4 tsp cardamom powder

Method: 

To make homemade sitaphal ice cream - 

1. Gently blend pulp and condensed milk (don’t over-blend). Until light and fluffy.
2. Fold everything together with cardamom.
3. Pour into moulds or containers and freeze till set.
4. Your homemade sitaphal icecream is ready to be enjoyed! 

Rose Gulkand Ice Cream

Ingredients: 

• 2 tbsp gulkand (rose petal jam)
• 1 tbsp rose syrup
• 200 ml cream
• 1/2 cup condensed milk
• Few drops of rose essence (optional)

Method: 

To make homemade rose gulkand ice cream 

1. Mix gulkand, rose syrup, condensed milk, and essence.
2. Whip the cream until soft peaks form.
3. Fold the cream into the rose mix.
4. Set overnight. Garnish your homemade rose gulkand icecream with dried rose petals or nuts and enjoy. 

Chikoo (Sapota) Ice Cream

Ingredients:

• 1 cup chikoo pulp
• 1/2 cup condensed milk
• 200 ml cream
• Pinch cinnamon (optional)

Method: 

To make homemade chikoo icecream - 

1. Blend the pulp, condensed milk and cinnamon
2. Whip the cream until fluffy.
3. Fold it gently and pour into a container
4. Freeze for 6-8 hours
5. Scoop out and enjoy your homemade chikoo icecream aka sapota icecream. 

Pan (Betel Leaf) Ice Cream

Ingredients: 

• 2 fresh betel leaves
• 1 tbsp gulkand
• 1 tbsp fennel seeds
• 1 tsp desiccated coconut (optional)
• 1/2 cup condensed milk
• 200 ml cream

Method: 

To make homemade paan icecream

1. Blend betel leaves, gulkand, fennel, and coconut into a paste.
2. Add condensed milk to this paste
3. Add whipped cream and fold it gently 
4. Chill for 6-8 hours. Garnish your homemade pan icecream with tutti frutti or silver varq.

Butterscotch Ice Cream

Ingredients: 

For Praline (optional but recommended):

• 1/4 cup sugar
• 2 tbsp chopped cashews

For Ice Cream:

• 200 ml cream
• 1/2 cup condensed milk
• 1/4 tsp butterscotch essence
• 1/2 cup milk
• Prepared praline (crushed)

Method: 

To make homemade butterscotch icecream - 

1. Caramelize sugar, toss in cashews, and pour onto a greased surface. Cool and crush.
2. Mix condensed milk, essence, and milk.
3. Add whipped cream to the base, and fold in.
4. Stir in crushed praline, save some for topping
5. Freeze & serve your homemade butterscotch icecream and enjoy. 

Chocolate Chilli Ice Cream

Ingredients: 

• 100 gm dark chocolate (melted)
• 1 pinch red chilli powder (adjust to taste)
• 1/2 cup condensed milk
• 200 ml cream
• 1/2 tsp vanilla extract

Method: 

To make homemade chocolate chilli icecream - 

1. Combine melted chocolate, chilli powder, vanilla, and condensed milk.
2. Whip the cream until soft peaks form.
3. Mix the cream and the chocolate base gently.
4. Freeze in a container for 8 hours.
5. Your homemade chocolate chilli icecream is ready to enjoy.

Kulfi (Malai / Kesar Pista / Mango)

Ingredients: 

• 1 litre of full-fat milk
• 200 ml condensed milk
• 4 tbsp sugar (adjust to taste)
• 1/2 tsp cardamom powder
• 10-15 pistachios, chopped
• A few saffron strands (for kesar version)
• 1/2 cup mango pulp (for mango version)

Method: 

To make homemade kulfi (malai / kesar pista / mango) - 

1. Reduce the milk: Pour milk into a heavy-bottomed pan. Boil on medium heat. Stir often and reduce to half (takes ~35-40 mins).
2. Add flavour: Add condensed milk, sugar, and cardamom powder. Stir and simmer for 5 minutes more.
3. For flavour variation: Add saffron strands soaked in 2 tbsp warm milk for Kesar Pista
4. Add mango pulp after cooling for Mango Kulfi
5. Add nuts: Stir in chopped pistachios.
6. Cool & set: Let it cool, pour into kulfi moulds or cups, freeze for 8 hours.
7. Demould: Dip in warm water for a few seconds and pull out gently.
8. Tip: You can make different kulfi flavours by following the same steps.

Thandai Ice Cream

Ingredients: 

• 500 ml full-fat milk
• 200 ml fresh cream (Amul or heavy cream)
• 150 g condensed milk
• 3–4 tbsp thandai powder (homemade/store-bought)
• 2 tbsp sugar (adjust to taste)
• A few saffron strands soaked in 2 tbsp warm milk
• Crushed pistachios and almonds (for garnish)

Method: 

To make homemade thandai icecream

1. Boil milk until slightly reduced. Add sugar and mix.
2. Stir in thandai powder and cook for 2–3 minutes.
3. Add saffron milk, and cool the mixture.
4. Mix in cream and condensed milk. Whisk well to combine.
5. Pour into an airtight container and freeze for 4–5 hours.
6. Once semi-set, blend once to break ice crystals.
7. Freeze again overnight.
8. Garnish with nuts before serving.
9. Your homemade thandai icecream is ready. Next time, you can surprise your guests with this amazing homemade icecream. 

Elaichi (Cardamom) Ice Cream

Ingredients: 

• 500 ml of milk
• 200 ml cream
• 150 g condensed milk
• 1 tsp cardamom powder
• 2 tbsp sugar
• Chopped pistachios (optional)

Method: 

To make homemade elaichi ice cream - 

1. Boil milk and reduce slightly. Add sugar and cardamom powder.
2. Cool, then mix in condensed milk and cream.
3. Blend till smooth and aerated.
4. Pour into a container and freeze for 5–6 hours, blending once midway.
5. Garnish your homemade elaichi ice cream with chopped pistachios.

Rasgulla or Rasmalai Ice Cream

Ingredients: 

• 200 ml cream
• 200 ml sweetened condensed milk
• 1/2 cup rasmalai milk (from rasmalai)
• 4–5 rasgullas or rasmalais (squeezed and chopped)
• A pinch of saffron + cardamom powder
• Chopped pistachios and rose petals for garnish

Method: 

To make homemade rasgulla or rasmalai ice cream - 

1. Mix condensed milk, rasmalai milk, cream, saffron, and cardamom.
2. Whip until fluffy.
3. Fold in chopped rasgullas/rasmalais.
4. Freeze in an airtight container overnight.
5. Garnish your rasgulla or rasmalai ice cream with pistachios and rose petals.

Jaggery (Gud) Ice Cream

Ingredients: 

• 400 ml coconut milk or full-fat milk
• 150 ml fresh cream
• 1/2 cup jaggery (grated)
• 1/2 tsp cardamom powder
• Chopped cashews and grated coconut (optional)

Method: 

To make homemade gud icecream - 

1. Heat jaggery in coconut milk until dissolved.
2. Cool completely. Add cream and cardamom powder.
3. Blend for a smooth texture.
4. Freeze until semi-solid, blend again, and refreeze overnight.
5. Add cashews and coconut to your homemade gur ice cream while serving.

Coffee Ice Cream with Indian Filter Coffee Twist

Ingredients: 

• 2 tbsp strong decoction from filter coffee
• 200 ml fresh cream
• 200 ml condensed milk
• 1 tbsp instant coffee powder (optional, for intensity)
• 1 tsp cocoa powder (optional)
• 1 tbsp sugar (adjust to taste)

Method: 

To make homemade coffee icecream with Indian filter coffee twist - 

1. Mix coffee decoction, sugar, and cocoa powder.
2. Whisk cream to soft peaks. Fold in condensed milk.
3. Combine the coffee mix with the cream base.
4. Freeze for 6–8 hours.
5. Congrats! You have made yourself an amazing coffee ice cream with an Indian filter coffee twist. 
6. Serve the homemade ice cream with chocolate shavings or crushed coffee beans.

Rooh Afza Ice Cream

Ingredients: 

• 500 ml of milk
• 200 ml cream
• 100 ml condensed milk
• 4 tbsp Rooh Afza syrup
• 1 tsp rose water (optional)
• Chopped almonds and dried rose petals

Method: 

To make homemade rooh afza icecream - 

1. Warm milk and dissolve the condensed milk. Cool.
2. Add Rooh Afza and rose water.
3. Mix in cream. Whisk till light.
4. Freeze in a container for 4–6 hours, then churn or blend.
5. Freeze overnight and garnish your homemade rooh afza icecream with nuts and petals.

Banana and Nut Ice Cream (Kerala-style)

Ingredients: 

• 2 ripe Kerala bananas (Nendran), cooked and mashed
• 100 ml coconut milk
• 150 ml cream
• 100 g jaggery
• 1/2 tsp cardamom powder
• 2 tbsp ghee-roasted cashews

Method: 

To make homemade banana and nut icecream in Kerala style - 

1. Cook the mashed bananas with cardamom and jaggery until thick. 
2. Cool and blend with coconut milk.
3. Fold in cream and cashews.
4. Freeze until firm, blend once if needed, then refreeze.
5. Serve your homemade banana and nut ice cream with more roasted nuts.

Almond Katli Ice Cream

Ingredients: 

• 1/2 cup almond flour or katli mixture
• 200 ml cream
• 150 ml condensed milk
• A pinch of saffron
• 1/2 tsp almond essence (optional)
• Chopped almonds for garnish

Method: 

To make homemade almond katli icecream - 

1. Mix almond flour with condensed milk and saffron.
2. Whisk cream and fold in almond mixture.
3. Add almond essence for depth.
4. Freeze until set. Garnish with chopped almonds or silver leaf.
5. Your homemade almond katli icecream is ready to be enjoyed!

Lotus Biscoff Icecream

Ingredients:

• Heavy whipping cream – 2 cups (chilled)
• Condensed milk – 1 cup
• Lotus Biscoff spread (smooth) – ¾ cup (plus extra for swirling)
• Lotus Biscoff biscuits – 8-10 (roughly crushed)
• Vanilla extract – 1 tsp (optional, enhances flavour)
• Pinch of salt (optional, balances sweetness)

Method: 

To make homemade Lotus Biscoff icecream - 

1. In a large bowl, whip the chilled heavy cream using an electric beater until stiff peaks form (about 3–5 minutes).
2. In another bowl, mix the condensed milk, Biscoff spread, vanilla, and a pinch of salt.
3. Stir until smooth and well combined.
4. Gently fold the whipped cream into the Biscoff-condensed milk mixture in batches.
5. Use a spatula and fold carefully to retain the airiness.
6. Fold in crushed Biscoff biscuits for texture.
7. Pour half the mixture into a container.
8. Drizzle a few spoons of melted Biscoff spread and lightly swirl using a skewer or knife.
9. Add the remaining ice cream mix and repeat the swirl with more Biscoff spread on top.
10. Cover with a lid or cling wrap and freeze your homemade Lotus Biscoff icecream for at least 6 hours, preferably overnight.
11. Ooh la la! You have made yourself everyone’s favourite Lotus Biscoff icecream at home!
12. Tip: Serve in cones, bowls, or sandwiched between cookies for a Lotus Biscoff ice cream sandwich!

Gulab Jamun Icecream

Ingredients: 

For the ice cream base:

• Heavy whipping cream – 2 cups (chilled)
• Condensed milk – 1 cup
• Cardamom powder – ½ tsp
• Rose water – 1 tsp (optional but recommended)
• Saffron strands – a pinch (soaked in 1 tbsp warm milk)
• Gulab jamuns – 6–8 pieces (ready-made or homemade, squeezed gently to remove excess syrup)

For garnishing:

• Chopped pistachios or almonds
• A drizzle of gulab jamun syrup (optional)

Method: 

To make homemade gulab jamun icecream - 

1. Beat chilled heavy cream in a large bowl until stiff peaks form (takes about 3–5 minutes).
2. In another bowl, mix condensed milk, cardamom powder, rose water, and saffron milk.
3. Gently fold the whipped cream into the condensed milk mixture using a spatula.
4. Cut gulab jamuns into quarters (or smaller if you like bits in every bite).
5. Fold them into the ice cream mixture carefully.
6. Optionally, drizzle a spoonful or two of gulab jamun syrup into the mix for extra richness and swirl it lightly.
7. Pour the mixture into a freezer-safe container.
8. Sprinkle chopped pistachios on top of your homemade gulab jamun ice cream.
9. Cover and freeze your homemade gulab jamun icecream for at least 6–8 hours or until firm.
10. Tip: Top your homemade gulab jamun ice cream with a warm mini gulab jamun and a touch of syrup for that perfect hot-cold combo.

Now that you have such amazing homemade ice cream recipes, it's time to start and get these frozen. From flavorful Indian varieties to classic crowd-pleasers, Foodism has it all! So next time you crave something sweet, don’t rush to the store, make yourself these simple frozen wonders at home. After all, there’s no better way than this to beat the heat. Also, if you have a recipe with your twist and creativity, do share it on Foodism. To be a part of our vibrant food community, download Foodism App now!