15 ice cream and sorbet recipes to make without an ice cream maker

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2/15 –

Strawberry and melon granita
Wash and hull 250g strawberries. Mix with 2.5 cl of strawberry or grenadine syrup and pour into a dish in a layer of 1 to 2 cm. Open the melon, deseed it and take four nice balls with a melon baller. Mix the rest with 2.5 cl of lemon syrup and pour the preparation into a dish in a layer of 1 to 2 cm. Store the 2 fruit purées in the freezer. After 30 minutes, scrape the preparations with a fork to form large ice crystals. Repeat the operation every 30 minutes, until you get a granita. After freezing for 2 hours, divide the strawberry and melon granitas in layers into 4 glasses, inserting cut strawberries. Add a melon ball and garnish with verbena or mint leaves.

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3/15 –

Red fruit ice cream
Cook 250 g of red fruits with 3 tbsp. at s. of sugar for 5 to 10 min. Mix with 125 ml of coconut milk and 500 g of Greek yoghurt. If you have molds with sticks, distribute the ice cream and leave to set for 2 hours in the freezer. Otherwise pour into a dish and put it in the freezer, stirring with a fork every 45 minutes.

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4/15 –

Yogurt ice cream
Whip 20 cl of very cold single cream into whipped cream. When it begins to take, add 100 g of sugar and whisk a little more. Add 4 whole milk yoghurts and whisk again to incorporate air. Pour into a tray, place in the freezer and stir with a fork every 45 minutes.

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5/15 –

Fruit frozen yogurt
Wash 250 g of strawberries and cut them into pieces. Whisk 400 g of natural yoghurt with 3 tbsp. acacia honey. Gently stir in 3 tbsp. dark chocolate chips and strawberries. Pour everything into a gratin dish lined with baking paper. Cover with cling film. Place in the freezer flat for at least 4 hours. take it out ice from the freezer 10 minutes before serving. Break it into pieces and serve.

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6/15 –

Express raspberry-coconut ice cream
Put 1 handful of frozen raspberries in a small bowl and cover with coconut milk. Mash with a fork (or better, go quickly in a food processor) until you get an ice cream texture. Sprinkle with 1 tbsp. grated coconut coffee.

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7/15 –

Lemon zest ice cream
Take 3 strips of zest from a lemon. Immerse them in a small saucepan of boiling water for 30 seconds, drain, repeat the operation with clean water and then drain again. Chop them finely. Mix 800 g of cottage cheese with 4 tbsp. tablespoons of agave syrup and lemon zest, and put everything in a plastic container or popsicle molds. Place in the freezer.

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8/15 –

Minute pear-banana sorbet
The day before, cut 5 bananas into thin slices and put them on a plastic plate. Place in the freezer. The next day, put the frozen banana slices in the bowl of a blender. Add 2 large ripe pears, peeled and diced, and blend. the sorbet will form over time. Serve immediately.

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9/15 –

Strawberry-rhubarb sorbet
Peel 500 g of rhubarb, cut it into sections and cook in a little water for about 20 minutes. Drain and let cool. Hull 500 g of strawberries, mix them with the rhubarb and 200 g of agave syrup. Place in the refrigerator for 2 hours to chill then set in the freezer.

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10/15 –

Strawberry sticks.
Keep a few strawberries from a 250 g tray and mix the rest to obtain a coulis. In a salad bowl, whisk 20 cl of single cream into whipped cream then add 80 g of sugar. Whisk at low speed to incorporate. Add 500 g of Greek yogurt and whisk again. Then add the strawberry coulis and mix gently with a spatula. Cut the remaining strawberries into strips, arrange them in the bottom of muffin molds and pour the preparation over them. Plant a wooden stick and leave to set for 3 hours in the freezer.

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11/15 –

Coconut sticks
Mix 40 cl of coconut milk, 15 cl of sweetened condensed milk and 2 tbsp. at s. of grated coconut previously browned in a pan. Pour into popsicle molds and place in the freezer for 4 hours.

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12/15 –

Watermelon sticks
Cut 500 g of red, very ripe watermelon flesh into pieces, removing the seeds. Mix finely with 1 tbsp. at s. lemon juice and 3 tbsp. at s. sugar. Distribute in moulds, close them and leave to set for 4 hours in the freezer.

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13/15 –

Pepper-chorizo ​​sorbet
Wash and dry 2 red peppers. Place them on the drip pan lined with baking paper and then under the broiler to blacken them on all sides. Put the blackened peppers in an airtight bag, leave to cool then peel them. Remove the peduncle, septa and seeds. In a powerful blender, mix their flesh 40 g peeled and sliced ​​chorizo, 20 cl light (or vegetable) cream, 2 tbsp. at s. of tomato purée and 1 pinch of Espelette pepper. Pour into an ice cream tray, place in the freezer and stir every 30 minutes until the sorbet has set.

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14/15 –

Slimming cucumber and basil sorbet
Peel 2 cucumbers, slice them lengthwise and seed them. Mix their flesh with 400 g fresh goat cheese and a few basil leaves. Pour into a container, place in the freezer. Serve as an appetizer with cucumber slices.

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15/15 –

tomato sorbet
Bring 160 g of water and 160 g of sugar to the boil. Incise 600g of black Crimean tomatoes (or others) with a knife and immerse them in boiling water. Take them out with a slotted spoon when the skin begins to peel off, then remove the skin. Blend the tomatoes. Filter to remove the seeds. Mix the cooled syrup and the tomato coulis, add 2 pinches of salt. Set in a container in the freezer.