5 Homemade Ice Cream Recipes You Should Try This Memorial Day Weekend

No Memorial Day celebration would be complete without fun, good friends, and a sweet treat. What better way to enjoy the outdoors than with homemade ice cream? Beat the heat and try five ice cream recipes from The Auburn Cookbook which are sure to be crowd favorites.

Vanilla ice cream

This recipe makes 4 quarts (32 servings).

  • 1 liter of whole milk
  • 2 cups of sugar
  • 3 cans 12 ounces evaporated skim milk
  • 1 can 12 oz evaporated milk
  • 2 tablespoons of vanilla


Heat half the whole milk, but do not boil. Add the sugar and stir until dissolved. Then add the remaining whole milk, the four cans of milk and the vanilla and stir. Cover and refrigerate for at least 25 to 30 minutes. Cooling longer will increase the volume and make it smoother. Pour the cooled mixture into the freezer box of an electric or hand freezer. Only fill the box two-thirds full to allow for expansion. Put the box in the freezer bucket, add the dasher and secure the lid on the box.


If using an electric freezer, follow the manufacturer’s instructions. If using a hand-spinned freezer, use one part ice cream salt to four parts crushed or crushed ice. Layer the ice and salt, starting with the ice. Turn the freezer slowly and evenly until turning becomes difficult, indicating that the ice cream is frozen. Remove the plug from the side of the freezer bucket. Drain the salt water and replace the cap. Remove salt and ice from lid and wipe clean without salt. Make sure no salt water gets into the ice cream.

Remove the dasher and squeeze the ice cream into the box. Cover the top of the box with plastic wrap or aluminum foil and replace the lid. Plug or pack the lid to prevent salt water from entering. Pack the freezer with enough ice and salt to top the box. Cover with several layers of newspaper and fabric. Refrigerate for two hours to allow the cream to ripen.


For the strawberry ice cream, follow the recipe above and add 2 cups of sweetened strawberry puree when you add the vanilla. You can also use frozen sliced ​​strawberries that have been thawed, drained, and sweetened.


To make peach ice cream, following the recipe above, add 3 cups of peach puree when adding the vanilla.

chocolate cookie

For the Chocolate Cookie Ice Cream, follow the recipe above and add 3 cups chocolate cookie crumbles when you add the vanilla.

Chocolate Purple

Follow the recipe above and add 4 ounces of semi-sweet chocolate to the milk as it heats. Stir until the chocolate melts. Also add 2 cups miniature marshmallows and 1 cup semi-sweet chocolate chips when adding the vanilla.

More information

These and other recipes can be found in The Auburn Cookbook, a publication of the Alabama Cooperative Extension System. For more recipes, visit Alabama Extension online at www.aces.edu

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