Ice cream recipe: The wonderful taste of summer

The cool thing about making your own water-based ice cream is that you don't need an ice cream maker. In contrast to cream-based ice cream, the water-based ice cream does not have to be stirred constantly during freezing. You simply mix your favourite tastes, fill them into a mould and put the delicious mixture in the freezer for at least 6 hours. As soon as the mixture is slightly frozen, insert the stem and let the whole thing freeze.

The most important ingredients

There’s no right or wrong while making your own ice cream. Mix whatever tastes good.

The basis for a water ice cream recipe is always a liquid that can be refined at will. Fruit juices, smoothies, coconut milk or yoghurt are suitable for the basic recipe.

Here is our favourite watermelon ice cream recipe:

1/2 kg watermelon (seeds removed)

5 tbsp sugar

1 tbsp lemon juice

some coconut milk

5-6 kiwis

First, puree the watermelon, 2 tbsp sugar and lemon juice. Pour 2/3 of the mixture very carefully into the ice cream mould and freeze for about 3 hours.
When the mass is solid, it’s time for the coconut part. The coconut milk is whisked with half a teaspoon of sugar. Put the mixture in the freezer for 30 minutes until it is a little frozen, then put 1 tablespoon each on the melon ice creams, smooth it out and put everything in the freezer for 45 minutes.

Then you prepare the last layer of kiwi ice cream: Peel the kiwis and puree them with 2 tablespoons of sugar then spread them evenly on the already frozen layers of water ice cream, and freeze again for about 3 hours.