mango ice cream

Preparation time

fifteen minutes

Cooking time

One hundred and eighty minutes

the ingredients

  • Half a cup of sugar.
  • A cup and a quarter of cream.
  • Two mangoes.

How to prepare

  • Place the mango in a food processor and blend well until smooth.
  • Add sugar to the mango and whisk again.
  • Put the cream in a bowl, and mix well until the cream becomes smooth.
  • Add the whipped cream to the mango mixture, and stir well until the mixture becomes smooth.
  • Pour the mixture into a deep bowl and cover with plastic wrap.
  • Put the bowl into the freezer of the refrigerator, and leave it for two to three hours.
  • Put mango ice cream in serving cups, decorate with mango slices and serve.

Chocolate Ice Cream

Preparation time

twenty minutes

Cooking time

One hundred and sixty minutes

the ingredients

  • Two hundred grams of dark chocolate.
  • A quarter cup of sugar.
  • Yolk of five eggs.
  • a glass of milk;
  • Two cups of whipped cream.
  • A tablespoon of cocoa.
  • Two tablespoons of dark corn syrup.
  • A teaspoon of vanilla.
  • Pinch of salt – to taste.

How to prepare

  • Put the milk in a saucepan, and raise it over a medium heat.
  • Add the cream to the milk, then add the sugar, cocoa and corn syrup, until the mixture begins to boil.
  • Remove the saucepan from the heat, and add the chocolate, stirring well, until completely melted.
  • Put the egg yolks in a deep bowl, add the vanilla and a pinch of salt and mix well.
  • Add ½ cup of the milk-chocolate mixture to the bowl, and stir quickly until combined with the eggs.
  • Add the previous mixture to the chocolate and milk pot and mix well.
  • Pour the mixture into a glass bowl and cover it well.
  • Place the glass bowl in the freezer for an hour.
  • Take the bowl out of the fridge, beat the mixture well with the paddle attachment, and then return it to the freezer.
  • Repeat the whisking process twice every hour, then leave it for twelve hours before serving it.
  • Put the ice cream in a serving dish and serve.

Kunafa tart with peanut butter ice cream

Preparation time

fifteen minutes

Cooking time

fifteen minutes

enough for

six people

the ingredients

Konafa Tart Ingredients:

  • Two hundred grams of kunafa dough.
  • A quarter cup of sugar.
  • Half a cup of melted butter.

Ice cream ingredients:

  • Five hundred grams of soft praline ice cream.
  • Two tablespoons of honey.
  • Half a cup of peanut butter cut into large pieces.

Decorating Ingredients:

  • Half a cup of melted M&M’s.
  • A cup of cold ice cream.

How to prepare

Prepare the filling:

  • Put the peanut butter in a bowl, add honey and soft ice cream, stirring well.

Preparing the kunafa tart:

  • Put the kunafa dough, sugar and butter in a food processor and mix well until it breaks down.
  • Put the crumb mixture into the mould.
  • Run the oven at a temperature of two hundred degrees Celsius.
  • Put the mold into the oven for fifteen minutes, until it turns golden.
  • Pour the filling into the dough mold, and place it in the freezer for six hours, until completely frozen.
  • Take the mold out of the freezer.
  • Sprinkle the crushed chocolate, put a cone of ice cream on top of the mold and serve.

Alaska ice cream

Preparation time

thirty minutes

Cooking time

fifteen minutes

enough for

eight people

the ingredients

Cake Ingredients:

  • One hundred and ten grams of custard sugar.
  • Five hundred grams of soft chocolate ice cream.
  • Five hundred grams of vanilla ice cream.
  • A quarter cup of water.
  • Sixty-five grams of peeled and toasted hazelnuts.

Meringue Ingredients:

  • Four hundred grams of custard sugar.
  • Eight eggs.

How to prepare

Prepare the meringue:

  • Add the egg whites and sugar to the bowl of a stand mixer, and beat on high speed until a thick consistency is obtained.

Cake preparation:

  • Add sugar and water in a saucepan, and raise it over a low heat until it turns red and turns a pale golden color.
  • Add the hazelnuts to the sugar and mix well.
  • Leave the mixture to cool and freeze, then break it into pieces.
  • Add the hazelnut and sugar mixture to the vanilla ice cream.
  • Distribute the mixture of hazelnut and vanilla ice cream in a silicone mold, and leave it until use.
  • Pour the chocolate ice cream, put it in a hollow shape in a silicone mold larger than the previous mold, and leave it for an hour in the freezer of the refrigerator.
  • Take out the vanilla ice cream mold from the refrigerator, stuff it inside the chocolate ice cream, and put it on a serving plate.
  • Chocolate meringue ice cream wrap.
  • Carefully burn the meringue with a kitchen torch, then serve.

How to make mango ice cream at home