Summer isn't over yet: 3 homemade ice creams to make it last a little longer

September has brought back schedules, schools, and many routines, but summer still lingers. There are still warm afternoons, leisurely lunches outdoors, and that time of day when you still crave something really cold. And few things manage to prolong that vacation feeling quite like an ice cream.

Because, more than just a dessert, ice cream is a little ritual. It's also one of those pleasures that can awaken memories: the sound of the wrapper being opened, the rush to keep it from melting, choosing a flavor and immediately regretting it when you see the one next to you... Eating ice cream holds a touch of childhood, even when the flavors become more sophisticated and we swap the usual vanilla for fruits, nut creams, or sweeter combinations.

Making them at home adds another layer of fun and is much easier than it seems. You don't need an ice cream maker for these three recipes. A creamy base, respecting the freezing times, and a few simple tricks are all you need for great results.

Cherries with mascarpone, pistachio with dark chocolate, and peach with yogurt are the stars of our suggestions. Three different ways to make the most of those last few days when you still feel like opening the freezer for something fresh.

Because maybe the calendar says it's time to get back to routine, but nobody said we have to say goodbye to summer all at once.

How to make creamy homemade ice cream without an ice cream maker

Before we begin, there are three small details that can make the difference between a creamy ice cream and one full of ice crystals.

• Work with very cold ingredients. Especially the cream: the colder it is, the better it will whip and the airier the mixture will be.
• Protect it from air. Use airtight containers and, for tub ice creams, place cling film directly on the surface before sealing. This will help reduce ice crystal formation.
• Don't serve it straight from the freezer. Let it sit at room temperature for 5 to 10 minutes. It will regain its creaminess and be much easier to form into balls.

Cherry and mascarpone cone

Creamy, fruity and with small pieces of cherry, an ice cream for those September after-dinner moments when you still crave something very cold.

Preparation time: 30 minutes + 6 hours of freezing.

Ingredients (serves 6):

• For the cherry compote:
• 500g of ripe cherries
• 40 g of sugar
• 1 tablespoon of lemon
• 1 teaspoon of vanilla extract.
• For the ice cream:
• 300 ml of very cold whipping cream
• 250g of mascarpone cheese
• 180 g of condensed milk
• 1 teaspoon of vanilla essence or extract
• 1 pinch of salt

Elaboration:

• Wash the cherries well, remove the pit and cut them in half.
• Put them in a saucepan with the sugar, lemon juice and vanilla.
• Cook over medium heat for 8-10 minutes, stirring gently from time to time, until the cherries are tender and the juice has thickened slightly.
• Remove from heat and let cool completely.
• In a large bowl, mix the mascarpone with the condensed milk, vanilla and a pinch of salt until you get a smooth, lump-free cream.
• In another bowl, whip the cream until soft peaks form. Do not overbeat: it should maintain a creamy texture.
• Gradually incorporate it into the mascarpone mixture with folding motions.
• When the cherry compote is completely cold, add it, along with its juices, to the mascarpone cream.
• Gently mix with a spatula to distribute the fruit evenly, keeping some pieces whole.
• Pour the mixture into a freezer-safe container and smooth the surface.
• Cover with cling film in direct contact with the ice cream to reduce ice crystal formation.
• Freeze for a minimum of 6 hours, although it is preferable to leave it overnight.
• Before serving, let the ice cream rest for about 8-10 minutes at room temperature to regain its creamy texture.

Chef's tip:

Condensed milk doesn't just add sweetness. Its sugar content helps prevent the mixture from freezing into a completely rigid block, resulting in a creamier texture.

Did you know that...?

• Cherries... owe their characteristic red color to anthocyanins, natural pigments also present in other fruits with red, purple and blue tones.
• Pistachios... They pair especially well with dark chocolate. Their roasted notes find a good counterpoint in the intense and slightly bitter flavor of cocoa.
• Peaches... are in their final weeks of popularity. For these popsicles, choose ripe and very aromatic ones: in addition to adding more flavor, you'll achieve a naturally sweeter result.

Pistachio ice cream sandwich

Cookie, pistachio and dark chocolate make a little treat that you can prepare in advance and keep in the freezer for when the time comes.

Preparation time: 45 minutes + 9 hours of freezing.

Ingredients (8 sandwiches):

• 500 ml of very cold whipping cream
• 170 g of condensed milk
• 150g of good quality pistachio cream
• 60g unsalted roasted pistachios, chopped, + 80g for coating
• 1 teaspoon of vanilla extract
• 1 pinch of salt
• 16 homemade butter cookies or any cookies you like
• 250g of 70% cocoa dark chocolate

Elaboration:

• Whip the cream in a bowl until soft peaks form.
• Reserve.
• In another bowl, mix the condensed milk with the pistachio cream, vanilla and a pinch of salt until you get a smooth mixture.
• Gradually fold in the whipped cream. Add 60 grams of chopped pistachios and gently mix to distribute them evenly throughout the cream.
• Pour the mixture into a rectangular mold, smooth the surface and freeze for at least 8 hours, although it is preferable to leave it overnight.
• When the ice cream is firm, form portions with an ice cream scoop.
• Place a ball on a butter cookie and cover with another.
• Press gently to spread the ice cream slightly and, using a small pastry spatula, smooth the edges until you achieve a uniform finish.
• Put the sandwiches in the freezer for 1 hour to firm up.
• Melt the dark chocolate in the microwave in 20-30 second intervals, stirring after each one, until completely liquid.
• Dip the sides of each sandwich in the melted chocolate and, before it hardens, roll them in the chopped pistachios.
• Keep in the freezer until ready to serve.

Chef's tip:

Let the ice cream cool slightly before assembling the sandwiches. It will be pliable enough to spread without breaking the cookies. Then, refreeze them to firm up.

Peach and yogurt popsicles

A fresh and fruity way to enjoy the last peaches and those warm days that September still gives us.

Preparation time: 20 minutes + 6 hours of freezing.

Ingredients (8 popsicles):

• 3 ripe peaches
• 300g of whole Greek yogurt
• 80 ml of cream for whipping
• 50 g of honey
• 1 teaspoon of vanilla essence
• 1 tablespoon of lemon juice
• Zest of ½ lemon
• 1 pinch of salt

Elaboration:

• Peel the peaches, remove the pit and cut them into pieces.
• Blend them with the honey, lemon juice and zest, vanilla and a pinch of salt until you get a smooth and homogeneous puree.
• In another bowl, mix the Greek yogurt with the cream until you get a smooth cream.
• Incorporate the peach puree into the yogurt and cream mixture in three stages, integrating it with a spatula and folding motions until you achieve a homogeneous preparation.
• Divide the mixture among the popsicle molds and place them in the freezer for a minimum of 6 hours, although ideally they should be left overnight.
• To easily unmold the popsicles, submerge the outside of the molds for a few seconds in warm water.

Chef's tip:

Choose ripe, aromatic peaches that are slightly soft to the touch. The more flavorful the fruit, the more intense the result will be, and the less you'll need to add sweetener.

How to preserve homemade ice cream

Once prepared, store the ice cream in the most stable part of the freezer, preferably in airtight containers. For tubs, placing cling film directly on the surface helps protect them and reduces ice crystal formation.

And don't rush when serving them. Homemade ice cream can be firmer than store-bought ice cream straight from the freezer. Let it sit for a few minutes and it will regain much of its creaminess.

September may have brought back the routine, but there are still long evenings, the occasional stroll after dinner, and days when the thermometer still calls for something cool. As long as that's the case, we still have a good excuse not to completely close the door on summer.