4 Ingenious Ice Hacks | Make different recipes using Ice cream

Try some of your creative cooking skills and up your dessert game with our newest blog post, “4 Ingenious Ice Cream Hacks”

Turn the traditional ice cream experience into a gastronomic journey as we investigate creative methods to create delectable dishes utilizing everyone’s beloved frozen treat. These ice hacks are sure to satisfy your sweet tooth and inspire your inner chef, offering anything from light summertime snacks to rich desserts. Come along on an exploration as we reveal the techniques for crafting exceptional, delectable creations that beyond the typical scoop. Prepare to transform the way you think about ice cream with these clever tips that will transform your kitchen into a frozen delight haven.

Let the magic of ice cream begin!

1. Fruit and vegetables


  • Ice containers, which are very cheap for example at Ikea
  • Fruits of your choice e.g. kiwi, melon, berries, banana…
  • Juice of your choice e.g. orange, cherry or maracuja juice

Preparation in making the recipe

  • First you cut the fruits into pieces. Cut the kiwis into slices and the melon into pieces.
  • Now you take an ice container and press, for example, a kiwi disk close to the container edge (maximum one kiwi per side, otherwise it will be too full), to add melons or other fruits as desired. Then you just have to fill it up with the juice of your choice. I took orange juice, but Maracuja, cherry or anything else you like, goes of course.
  • Then put into the holder and close with the handle. It is important that you fill the container with enough juice so that later there is no gap between the ice and the handle. You then give your fruit ice cream to the freezer for several hours, best overnight.
  • Then you can warm it with your hand to release or just keep it under warm water. Then the ice can be easily removed from the container.

2. Sandwich ice cream


  • Cookies of your choice (if relatively large)
  • Ice cream in a round ice cup made of cardboard (Daim ice cream, Ben & Jerry’s, hanging dazs etc.) a large sharp knife

Preparation in making the recipe

  • First you put the ice cup on the side. Consider that the bottom part is usually just cardboard and the ice starts up. Hold the ice well on the lid so that you do not slip off and then cut off a slice carefully from the last piece.
  • Then you can carefully lift the ice pane from the pack with the knife and place it on a cookie. Put a second cookie on top and your first ice sandwich is ready.
  • At the next piece you also cut off a slice of ice again, but here you can place the cookies on the ice and then carefully remove the packaging strip.
  • Either you enjoy the ice sandwich right away or you pack it covered in the freezer so it doesn’t take any smells. In the freezer, the cookie becomes slightly softer.

3. Melon ice cream


  • 400 g watermelon
  • 1 banana
  • 2 Kiwi
  • 3 EL yogurt
  • 3 tablespoons orange juice
  • 1 tablespoons of honey or sugar
  • 5 wooden poles
  • 5 plastic cups
  • Some chocolate drops

Layer 1
First you cut about a quarter of melon into small pieces. These are about 400 g of melon cubes. You give the melon to your mixer vessel. If you have a low-nucleus melon, you can gently brush the bright cores, but the black cores should be removed. Pour briefly in the mixer and spread evenly on the 5 plastic cups.
The cups give you the best on a plate for a stable underground and then pack the whole into the freezer. After about 3 – 4 hours, the puree is already frozen. Then you get the plate out and put the wooden handles in the middle of the cup. Either you build a holder of paper-suffalo shells by cutting a slit into the middle or you try to hold the stems like that. So that the melon looks more like melon, you can drop a pair of chocolate drops into the mass.
Then the whole thing comes to the freezer overnight. Since the melon contains a lot of water, it takes a bit with freezing.

Layer 2
Next we do a bright layer. You mix a banana with 3 tablespoons of yogurt to a mass. Spread evenly on the plastic cups.
This layer must freeze about 4 – 5 hours until you can continue.

Layer 3
For the last layer, you’ll have 2 kiwis and give them to the mixer. There are 3 tablespoons of orange juice and 1 tablespoons of honey or sugar. again spread evenly and again for at least Put 5 hours in the freezer.

4. Mixed ice cream



  • 160 g yogurt
  • 200 g frozen! Strawberries or other frozen fruits of your choice approx.
  • 10 g honey, sugar or Xucker Light (who also likes more)

Preparation in making the recipe

  • For fast ice from the mixer it is only important that its frozen fruits or Berry. The ratio of fruit to yogurt should be about 1:1. I used the above amounts and received a creamy consistency. However, you can also variate here and take more fruit, then the ice becomes a little firmer.
  • For this ice, first you give the yogurt into your mixing vessel, then the sweetness comes after choice and then the frozen fruits. Then you mix the whole thing. With my mixer, you have to shake in between, so that the frozen spreads and the fruit pieces come down.
  • After 1 to 2 minutes you will have a creamy strawberry/fruce, which you can either eat immediately or leave a little firmer in the freezer. I wouldn’t give it to the freezer for too long, otherwise it will be very hard. This ice cream is more soft from consistency, but it is super fresh & tasty and has very few calories.

You tried the recipe?
Let’s know how it tasted you!
Comment, review and don’t forget to meet us with #gofooddy on Instagram. Thank you!

Also you can connect with us on Facebook and Instagram.
You can also Join us by submitting your recipe & we will post it for you, simply click on submit recipe on top menu bar. We are waiting……..

Leave a Reply