Keep It Cool: Homemade Ice Cream Recipes for Your Summer
Recipes by Chef Rachel Ponce
Photography by Hugo Martinez
When the mercury touches the top of the thermometer, there’s only one solution: ice cream. Whether atop a cone, in a bowl or dribbling down our chins, this dairy delight is a scrumptious way to cool off. These recipes invite us to savor the tastes of summer even more with seasonal fresh fruit, honey and herbs. Plus, no machine required. Serve up some scoops of satisfaction and chill out.
Cabernet-Chocolate Ice Cream Bonbons with Salted Thyme Ganache
This dessert turns a classic wine pairing — dark fruit and chocolate — into edible art. Each frozen bonbon hides a ribbon of Cabernet-chocolate ganache inside vanilla ice cream with a delicate herb-salt finish.
INGREDIENTS
- ½ cup Cabernet Sauvignon
- 4 ounces dark chocolate (70 percent)
- 1 tablespoon butter
- 1 10-ounce bag dark chocolate chunks
- 1 pint high-quality vanilla ice cream
- 1 teaspoon finely chopped fresh thyme
- Flaky sea salt
PREPARATION
In small saucepan, simmer Cabernet Sauvignon until reduced by half. Place 70 percent dark chocolate and butter in small mixing bowl and pour reduced wine overtop, stirring until smooth, to create a ganache. Cool slightly. Scoop small balls of vanilla ice cream, make a small indent in each and press in a dab of ganache. Re-roll ice cream balls. Melt chocolate chunks in bowl in microwave, stirring every 15 seconds. Dip ice cream balls into melted chocolate and sprinkle with thyme and sea salt; lay on a sheet pan and place in freezer. Freeze. Once firm, enjoy.
Lemon Olive Oil Ice Box Cake with Honey-Mascarpone Cream
Amalfi Coast meets Paso Robles. This citrusy, olive oil–kissed ice box cake uses simple components that transform into an elegant dessert with zero baking.
INGREDIENTS
- 1½ cups heavy cream
- ½ cup mascarpone
- ¼ cup honey
- Zest of 2 lemons, divided
- Pinch of sea salt
- 1 box of crisp butter cookies (or ladyfingers)
- Drizzle of fruity extra virgin olive oil
PREPARATION
To make ice cream base, whip cream, mascarpone, honey, half of lemon zest and sea salt until soft peaks form. Spread thin layer of cream on bottom of a loaf pan. Layer cookies, then cream, repeating until full. Drizzle with olive oil and sprinkle remaining lemon zest. Cover with plastic wrap and refrigerate at least 6 hours (overnight is best). Slice and drizzle more olive oil just before serving.
No‑Churn Honey Lavender & Blueberry Ripple Ice Cream
Inspired by the herb gardens and lavender fields that often border vineyards, this no‑churn ice cream celebrates the sweetness of honey and the tart pop of blueberries.
INGREDIENTS
For lavender honey base:
- 1 cup whole milk
- 1 teaspoon dried culinary lavender (or ½ teaspoon lavender extract)
- 1 cup heavy cream, chilled
- ½ cup sweetened condensed milk
- 2 tablespoon honey (preferably local or wildflower)
- 1 teaspoon vanilla extract
- Small pinch of sea salt
- Blueberries, for garnish
- Edible lavender petals, for garnish
For blueberry ripple:
- 1 cup fresh or frozen blueberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
PREPARATION
Step 1
In medium pot, add milk and lavender; warm just until it steams (do not boil). Let sit 10 minutes, then strain and cool completely. In a small saucepan, add all blueberry ripple ingredients and warm at medium heat until juicy and slightly thickened, about 5–7 minutes. Remove from heat and cool completely.
Step 2
In a bowl, whisk cream to stiff peaks to create whipped cream. Set aside. In another bowl, stir together condensed milk, honey, vanilla, salt and cooled lavender milk. Gently fold whipped cream into lavender mixture until smooth. Pour half the mixture into a loaf pan, add dollops of blueberry sauce, swirl lightly, then repeat with remaining mixture.
Step 3
Cover and freeze at least 6 hours or overnight. To serve, scoop into bowls and drizzle with extra honey or scatter fresh blueberries and edible lavender petals.
