Summer belongs at the beach—not in the kitchen. It’s not a movement or a lifestyle trend; it’s simply what most of us naturally do once the temperatures start to rise. Even passionate home cooks swap elaborate meals for light, quick dishes that require little preparation and even less time standing over a hot stove.

Summer is the season of eating outdoors, grabbing food on the go or enjoying a leisurely lunch by the sea. And, of course, it’s the season of ice cream. In a cup or a cone, on a stick or as a refreshing sorbet, tucked into crêpes or served over waffles—ice cream is synonymous with summer for children and adults alike.

With markets overflowing with strawberries, cherries, peaches, apricots, watermelon, melon and nectarines, it’s hard to resist making your own. The temptation is worth giving in to: spend just 20 minutes mixing a few simple ingredients, then let your freezer do the rest. Before long, you’ll have a homemade ice cream waiting on the top shelf, ready whenever a sweet craving strikes.

The best part? You probably already have most of the ingredients at home.

Vanilla Ice Cream with Strawberry Swirl

Photo: Ioanna Chalmouki

Preparation time: 20 minutes (+ 3-4 hours freezing)

Difficulty: Easy

Serves: 6

Ingredients

For the ice cream

• 500ml heavy cream
• 1 can sweetened condensed milk
• 1 tsp vanilla extract

For the strawberry sauce

• 250g fresh strawberries
• 3-4 tbsp sugar
• 1 tbsp lemon juice

Method

1. Whip the heavy cream with a hand mixer until stiff peaks form. Fold in the sweetened condensed milk and vanilla extract until smooth and fully combined.
2. Dice the strawberries and place them in a small saucepan with the sugar and lemon juice. Cook over medium heat for 5-10 minutes, until the fruit softens and thickens into a sauce. Leave to cool completely.
3. Spoon a layer of the vanilla mixture into a freezer-safe container, then drizzle over some of the strawberry sauce. Continue alternating layers until all the ingredients have been used.
4. Using a spoon, gently swirl the sauce through the mixture to create a marbled effect. Freeze for 3-4 hours, or until firm.

Caramel Ice Cream with Homemade Caramel Sauce

Photo: Ioanna Chalmouki

Preparation time: 20-25 minutes (+ 3-4 hours freezing)

Difficulty: Easy

Serves: 6

Ingredients

For the ice cream

• 500ml heavy cream
• 1 can sweetened condensed milk
• 4-5 tbsp caramel sauce
• Seeds from 1 vanilla pod

For the caramel sauce

• 1 cup sugar
• ½ cup heavy cream
• 1 tbsp butter
• Pinch of salt (optional)

Method

1. Begin by making the caramel sauce. Heat the sugar in a saucepan over medium heat until it melts and turns into a golden caramel.
2. Carefully whisk in the heavy cream, followed by the butter and, if using, the salt. Stir until smooth, then set aside to cool slightly.
3. Whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk, vanilla seeds and 4-5 tablespoons of the caramel sauce until evenly combined.
4. Transfer the mixture to a freezer-safe container and freeze for 3-4 hours, or until fully set.
5. Serve with an extra drizzle of caramel sauce.

Chocolate Ice Cream Sandwiches with Honey Waffles

Photo: Ioanna Chalmouki

Preparation time: 20-25 minutes (+ 3-4 hours freezing)

Difficulty: Easy

Serves: 6

Ingredients

• 500ml heavy cream
• 1 can sweetened condensed milk
• 3 tbsp cocoa powder
• 100g chocolate chips
• 12 honey waffles (or honey stroopwafels)

For the coating

• 150-200g melted chocolate
• Flaked almonds, desiccated coconut or chopped nuts of your choice

Method

1. Whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk and cocoa powder until you have a smooth chocolate mixture.
2. Add the chocolate chips and stir until evenly distributed. Freeze the mixture for 3-4 hours, or until completely firm.
3. Once frozen, scoop a generous ball of ice cream onto one honey waffle and top with a second waffle to create a sandwich. Return the sandwiches to the freezer for a short time so they become firm.
4. Dip each sandwich halfway into the melted chocolate, then immediately sprinkle with flaked almonds, desiccated coconut or your favourite chopped nuts.
5. Return to the freezer for a few more minutes until the chocolate coating has set.