Mulberry Ice Cream Creamy Mulberry Ice Cream with Vanilla and Honey Ingredients: 2 cups fresh or frozen mulberries (stems removed) 1/2 cup granulated sugar 1 tablespoon lemon juice 1 1/2 cups heavy cream 1 cup whole milk 1/4 cup honey 1 teaspoon pure vanilla extract Pinch of salt Optional: Extra mulberries or mint leaves for garnish Directions: In a small saucepan, combine mulberries, sugar, and lemon juice. Simmer over medium heat for 10–12 minutes, stirring often, until berries break down and mixture thickens slightly. Remove from heat and let cool. Blend until smooth, then strain through a fine mesh sieve to remove seeds (optional). In a mixing bowl, whisk together heavy cream, milk, honey, vanilla, and salt. Stir in mulberry puree. Chill the mixture in the refrigerator for at least 4 hours or overnight. Pour into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). Transfer to an airtight container and freeze for at least 2 hours before serving. Prep Time: 20 minutes | Chilling + Churning Time: 6 hours | Total Time: 6 hours 20 minutes Kcal: 220 kcal (per serving) | Servings: 8 servings #mulberryicecream #homemadeicecream #berrydessert #seasonalfruit #fruiticecream #smallbatchicecream #summerdessert #mulberryseason #vanillaicecream #creamyindulgence #frozentreats #fruitflavoredicecream #icecreamlovers #summerbites #wildberryicecream #honeyvanilla #icecreamparlorvibes #berrysweets #frozensweets #sweetrefreshment Scoop into summer bliss with this homemade Mulberry Ice Cream! Creamy, fruity, and touched with honey — it’s pure indulgence

Cactus Fruit (Prickly Pear) Ice Cream Creamy Prickly Pear Ice Cream with Vibrant Desert Flavor Ingredients: 1½ cups prickly pear purée (from peeled and seeded cactus fruit) 1 cup heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 tablespoon lime juice 1 teaspoon vanilla extract Pinch of salt Directions: In a saucepan over medium heat, whisk together the milk, cream, sugar, and salt. Stir until the sugar is completely dissolved, about 3–5 minutes. Remove from heat and stir in the vanilla extract and lime juice. Let the mixture cool to room temperature, then stir in the prickly pear purée until fully combined. Chill the base in the refrigerator for at least 4 hours, or overnight for best flavor. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). Transfer to a lidded container and freeze for at least 2 hours for a firmer texture. Scoop and serve! Garnish with a lime wedge or fresh mint if desired. Prep Time: 15 minutes | Chilling & Churning: 6 hours | Total Time: 6 hours 15 minutes Kcal: 220 kcal (per 1/2 cup serving) | Servings: 6 servings #pricklypearicecream #cactusfruit #homemadeicecream #desertflavors #smallbatchicecream #tropicaldesserts #fruiticecream #naturalcolor #icecreamlover #summerdesserts #sweetandsmooth #uniqueicecream #icecreamseason #fromscratchdessert #refreshingtreats #limeandpricklypear #artisandessert #boldflavors #pinkicecream #dairyrecipes This Prickly Pear Ice Cream is as stunning as it is delicious Naturally pink, creamy, and loaded with the sweet, tart flavor of cactus fruit. A one-of-a-kind summer treat!

Anjeer (Dried Fig) Ice Cream Creamy Anjeer Delight – Dried Fig Ice Cream with a Nutty Twist Ingredients: 1 cup dried figs (Anjeer), chopped 1 ½ cups whole milk 1 cup heavy cream ¾ cup condensed milk 2 tablespoons sugar (adjust to taste) 1/4 teaspoon cardamom powder 1 tablespoon rose water (optional) 2 tablespoons chopped pistachios (for garnish) Directions: Soak the chopped dried figs in warm water for 30 minutes until softened. Drain and blend into a coarse paste. In a saucepan, heat milk and sugar over medium heat until it comes to a gentle simmer. Stir occasionally. Add the fig paste and cook for 5–6 minutes, stirring constantly to prevent sticking. Remove from heat. Stir in condensed milk, cardamom powder, and rose water. Let the mixture cool completely. Fold in the heavy cream gently until well combined. Pour the mixture into an airtight container and freeze for 6–8 hours, or until firm. Stir every 2 hours to break ice crystals for a smoother texture. Before serving, let the ice cream sit at room temperature for 5 minutes. Scoop and garnish with chopped pistachios. Prep Time: 10 minutes | Cooking Time: 10 minutes | Freezing Time: 6–8 hours Total Time: 8 hours 20 minutes Kcal: 265 kcal | Servings: 6 servings #anjeericecream #figicecream #driedfigdessert #homemadeicecream #indianicecream #naturalicecream #noeggsicecream #summerdesserts #cardamomflavor #rosewaterdessert #healthyicecream #fruiticecream #pistachiogarnish #indianflavors #creamydelight #gourmeticecream #easydessertrecipe #frozentreats #dessertlovers #figrecipes This Anjeer Ice Cream is the definition of indulgence! Creamy, rich, and infused with figs and cardamom—it's the perfect Indian twist on frozen dessert.

Chikoo (Sapodilla) Ice Cream Creamy Chikoo Ice Cream with Caramel Notes and Tropical Sweetness Ingredients: 2 cups ripe chikoo (sapodilla), peeled, deseeded, and pureed 1 1/2 cups heavy cream 1/2 cup whole milk 1/2 cup sweetened condensed milk 1/2 teaspoon vanilla extract 1 tablespoon honey (optional, for extra sweetness) Pinch of salt Directions: In a large mixing bowl, combine the chikoo puree, sweetened condensed milk, vanilla extract, and salt. Mix well. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chikoo mixture until well combined and smooth. Pour the mixture into a freezer-safe container and smooth the top. Cover and freeze for at least 6–8 hours, or until firm. Let sit at room temperature for a few minutes before scooping. Serve and enjoy! Prep Time: 15 minutes | Freezing Time: 8 hours | Total Time: 8 hours 15 minutes Kcal: 290 kcal | Servings: 6 servings #chikooicecream #sapodilla #tropicaldesserts #homemadeicecream #nochurnicecream #creamyindulgence #desiflavors #easyicecream #fruiticecream #summerdesserts #sweettooth #chikoolovers #naturalflavors #indianicecream #frozentreats #caramelnotes #dessertideas #homemadehappiness #icecreamrecipe #coolingdessert Taste the tropics with this rich and creamy Chikoo Ice Cream! With natural caramel notes and soft sweetness, it's a tropical dream in every scoop.

Baobab Fruit Ice Cream Creamy Baobab Superfruit Ice Cream with Citrus Zing Ingredients: 1 cup baobab fruit pulp (fresh or rehydrated from powder) 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 tablespoon lemon juice 1 teaspoon vanilla extract Pinch of salt Directions: In a blender, combine baobab pulp, lemon juice, vanilla extract, and sugar. Blend until smooth. In a large bowl, whisk together heavy cream, milk, and salt. Stir in the blended baobab mixture. Chill the mixture in the refrigerator for at least 2 hours or until very cold. Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes). Transfer to a lidded container and freeze for 4 hours or until firm. Scoop and serve with fresh fruit, candied citrus peel, or a drizzle of honey if desired. Prep Time: 10 minutes | Chilling/Freezing Time: 6 hours | Total Time: 6 hours 10 minutes Kcal: 260 kcal | Servings: 6 servings #baobab #baobabfruit #superfruiticecream #tropicaldesserts #exoticicecream #homemadeicecream #africanfruit #healthyindulgence #citrusicecream #naturalvitaminc #fruitdesserts #baobabrecipes #refreshingdesserts #icecreamlover #baobabflavor #naturalingredients #gourmeticecream #tangyicecream #summerdesserts #fruitforward Cool down this summer with a scoop of creamy Baobab Ice Cream This unique superfruit flavor is bright, citrusy, and oh-so-refreshing!