Why Buy Ice Cream?

...when you can make it yourself! This is Corina and Dieter’s personal brand of ice cream

(Great recipe measurement converter at The Guardian)

Bouncing Bunny Surprise

50 g     Cocoa powder
200 g     Castor sugar
500 ml Oatley/Coconut cream
1t    Vanilla
1t    Salt

Boil, cool, blend, freeze.

Comango

125 ml Coconut milk
100 g    Castor sugar
1     Mango
1/2    Juice from fresh lemon

Boil, cool, blend, freeze.

Citrus

125 ml Water
100 g    Castor sugar
1     Mango
1    Juice from fresh lemon
1/2    Juice from fresh orange

Boil, cool, blend, freeze.

Vanilla

Vanilla bean pod
50ml coconut milk
1 can coconut cream - OR - replace this and the coconut milk with 750ml Oatly cream
200g sugar
2 T maple syrup

Cut open vanilla bean pod, scrape seeds out, put seeds and shell into coconut milk, boil at low heat, add sugar and coconut cream, boil, cool, take bean pod out, blend, freeze.

Cookies and Cream 

(suggested by Arne - what a great idea!!!)
Make vanilla ice cream
Crush 1 pack (or 1 row) of Oreos and mix in just before putting it in the freezer

Non-alcoholic mojito ice cream

Make vanilla ice cream (using Oatley cream), but exclude the vanilla and include 2/3 C lime juice (7 limes) and zest of 1 lime in the boiling.

Mix in 1/4 C finely chopped mint leaves while it is cooling. 

The ice cream will turn out layered with the lime more like a sorbet on the bottom and the mint in the ice cream on top.

Blackberry ice cream

200g blackberries / brombeeren
2 bananas / bananen
1/3 lime juice / saft von limette
50g sugar / zucker

Mix in blender, put in tupperware and place in freezer.

Salted Caramel

1 pack of Oatley cream (or coconut cream)
100gr of sugar
1 vanilla bean
salt

Salted Caramel sauce

Pour the cream into a pot, add the sugar and a bit of salt. Cut the vanilla bean ope, and scrape out the pods into the cream, before adding the whole bean. Heat up the cream to let it come to a small simmer, while stirring repeatedly. Turn off the heat, remove the vanilla bean, and pour into a container. Add about 2/3 of the Salted Caramel sauce, pouring it into all parts to get it well mixed. Put the container into a freezer till the ice-cream is ready. Add the remaining sauce while eating.