Delight little ones with this easy to make ice cream recipe

ice cream

You can easily make ice cream at home, with fresh ingredients. A fun activity for those hot but rainy summer days. And you’ll be astonished to know that there is some science in making ice cream. Homemade ice cream is best eaten straight away but will keep in the freezer for a couple of weeks.

What you’ll ned to make ice cream:

  • 150 ml double cream
  • Bowl
  • Whisk
  • 3 Tablespoons of icing sugar
  • 2-3 drops of vanilla essence
  • 100 g rasberries
  • Spoon or fork
  • Sieve (optional)
  • Small containers with lids
  • Timer

ice cream ingredients

Pour the double cream into the bowl and whisk it for about 5 minutes. You can ask your child to whisk it by using a hand held whisk or an electric one. Even from a young age little ones like to help and it helps them develop hand eye coordination.

When the cream has become nice and thick, either sieve in the icing sugar or just add it with a tablespoon. Mix well. Add 2-3 tablespoons of vanilla essence, mix some more, then add and squish in the raspberries. The mixture should be soft and pink.

Pour the mixture in several small containers, put the lids on and set a timer for 45 minutes. When the time is up, take the containers out and using a spoon or a fork, stir the ice-cream up thoroughly. Put it back and then do the same again 45 minutes later, and again 45 minutes after that. So that’s 2 stirring intervals of 45 minutes. After the ice cream has been in the freezer for about 2 hours total (so an additional 30 minutes after the final stir), it should be ready to eat.

You can also try other fruit, such as strawberries, blueberries, bananas or chocolate chips.

Here’s a quick video showing this recipe in action:

The Science in making ice cream

You can also add to the experience with school age children by explaining the science behind ice cream. Whipping ads air to the cream which is then trapped by the fat molecules and this makes the cream into a thick foam. When you freeze it, the water content in the ice cream will form crystals.  The smaller the ice crystals, the smoother the ice cream so you need to stop the ice crystals growing by freezing it quickly and breaking them up at regular intervals.

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19 Comments

  1. I have never tried to make icecream at home but I remember my grandma’s delicious homemade raspberry ice cream. We used to have a raspberry plant in our garden and each summer it will be full of fruits. My grandma would make me ice cream when I would get enough of eating the fresh fruits. I shall try making it myself too.

    1. How nice. My grandma had raspberry in her garden too. I think she had some bits of white raspberry – they’re far more perfumed and delicious (and rare). This recipe is really easy . – like I said, the hardest part is the wait haha. You need to keep taking it out of the freezer and break the icicles to make it smooth though. I’ve noticed this even with shop bought ice-cream, if it melts up to a liquid state then it’s frosted again – it becomes just a block of disgusting ice haha.

    1. You know what, I didn’t even know there were such things as ice cream makers till today when I saw one in Lidl!! And then I thought “But you can make it yourself!!” :))

  2. Oh this looks like so much fun!! Not only do we love to make things as a family, but we LOVE to eat ice cream – so double win for us!! I will definitely give this recipe a try – thank you!

  3. I didn’t actually know the science to ice cream so I have learnt something today! This looks like a really good one to make, Amelie loves baking/cooking so we may try this. x

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