This Grape Ice Cream is one of my favorite ice creams from my childhood. Refreshing, delicious and so simple to make. You’re going to love it.
Welcome to Ice Cream Week!
Ice Cream Week — Day 1: Grape Ice Cream
Summer is quickly coming to an end and I have so many yummy ice cream recipes that I haven’t shared yet, so this week I will be sharing a recipe every day. So sit back, relax and get ready for some delicious homemade ice cream recipes.
This first one that I am sharing is out of this world. I know you’re probably saying to yourself: “grape ice cream?!” — don’t deny it, I know you are. I have gotten so many funny reactions and faces over the years when I’ve told people about grape ice cream or made it for a party. But trust me, as soon as they taste it they are hooked.
This recipe has been in our family for years. I loved it as a kid and still love it. It is probably one of my favorite homemade ice creams. I think it’s even safe for me to say that this is probably one of my entire family’s (aunts, uncles, parents, siblings, cousins, etc) favorite ice creams.
It is so refreshing and absolutely delicious! I could go on FOREVER about how good this ice cream is, but you should just make it and see for yourself.
A little side note:
This is a very soft homemade ice cream. Even after being in the freezer for hours, it only gets a little firmer than soft serve ice cream.Print
Ice Cream Week — Day 1: Grape Ice Cream
- Total Time: 10 minutes
- Yield: 14 to 16 servings 1x
- 2 cans (12 oz) frozen grape juice concentrate
- 3 to 3 1/2 cups sugar
- juice of 2 lemons
- 3 cups whipping cream (slightly beaten)
- 1 can evaporated milk
- 7 cups whole milk
- In medium bowl slightly whisk whipping cream until frothy. Pour into ice cream canister.
- Add remaining ingredients and mix well.
- Freeze according to manufacturer’s instructions.
- This recipe is for a 6-quart ice cream freezer. If you are using a 4-quart ice cream maker, I suggest halving the recipe.
- You use the frozen grape juice concentrate straight from the can, DON’T make the grape juice with the water according to the directions on the can.
- This ice cream for some reason will not set up using one of the canister ice cream makers (like this Cuisinart). So make sure you use an ice cream maker that requires you to use ice and rock salt.
- I’ve cut down the sugar from our original family recipe. If you want it more sweet, go ahead and add more sugar. Keep in mind that after ice cream freezes, it tastes less sweet than before it’s been frozen, so you might want to have it taste a little on the sweet side before you freeze it. I’ve also adjusted the milk and whipping cream amounts, adding more whipping cream and decreasing the milk. (*Just throwing this in the notes so if any of my family members see this recipe, they don’t call me telling me I’ve posted the recipe incorrectly – lol!)
- Prep Time: 10 mins
- Category: Desserts
Such a gorgeous color and interesting flavor. Reminds me of a purple cow drink (grape juice, seltzer, vanilla ice cream), but in ice cream form. But looks like it makes a lot. Not sure if it will fit in my electric maker. Do you do it in 2 batches? I wonder if I can cut it in half. Also, is it really 1/2 gallon of milk? And I assume you use the 12 oz. can of evaporated milk? Thanks Jodi for any help.
Hi Teresa, this recipe is for a 4 or 6-quart ice cream freezer so if I’m making it and using my 2-quart Cuisinart, I just half the recipe. This recipe tends to freeze better in the ice cream freezers where you have to use ice and rock salt. So if you’re using an electric one that has the canisters, just make sure your ice cream mixture is super cold. I usually make and put it in the fridge for a few hours before pouring it into the ice cream canister. Yes it really is a 1/2 gallon of milk, but if I’m making the full batch in my 4-quart freezer, I just pour milk to the “fill line” and it doesn’t usually use all 8 cups of milk, it does if you’re ice cream freezer is a 6-quart. It is a 12 oz can of evaporated milk. This ice cream is honestly the best! So refreshing in the summer. Hopefully this makes sense. Let me know if you have any other questions.
I have made this recipe twice. And both times the mixture has not thickened to remotely anything other than a thick milky juice. I have only used my ice cream maker that uses ice and rock salt to freeze. My canister has been very cold pulling it just from the freezer when I’m ready to add the ingredients. The second time around I even put the mixture in the freezer in the canister for an hour to let it get super cold. Still nothing. What am I doing wrong? My best friend’s mom growing up used to make a grape ice cream and I thought about it the other day wanting to make this for my kids.
Hi Amanda! I am so sorry to hear that this ice cream hasn’t turned out for you. I wish I could tell you why isn’t not turning out, but I’m not sure. It always has turned out for me, yes sometimes it sets up thicker than other times, but I think that has more to do with how well I have packed/layered the rock salt and ice. My entire family has been making this since I was a kid and I don’t ever remember my grandma, or any aunts and uncles ever having a problem with it not setting up. Ugh! I wish I was more helpful. I’d love for you to give it another chance. Let me know if you do and again, I am so sorry it hasn’t worked.
My wife’s grandfather used to make grape ice cream when she was a kid. I made this recipe today for the first time and she literally cried because it was exactly like her grandfather made! Thanks so much for making her birthday memorable! Followed the recipe exactly in my White Mountain 6 Quart Electric Ice Cream maker and it filled it.
Hey Brian, you just made me cry reading your comment. This is my grandma’s recipe so it holds a special place in my heart. I am so happy it turned out for you and made your wife’s birthday memorable. (I really need to update the photos!!) Thank you for taking the time to leave a comment, I really appreciate it. Take care and be safe!
Ruth Brown says
No one in my family has ever heard of Grape Ice Cream but I shared how I loved this flavor as a child in Memphis, TN. I made the ice cream today and WOW, so delicious and brought back those childhood memories. My family loved it. I used a 4 qt. ice cream maker and cut the ingredients in half. I added 3 cups of whole milk and 2 cups of heavy whipping cream. Absolutely rich, delicious and just enough fresh lemon juice to really give it that special tang. I am so grateful to you for this wonderful recipe, it is a keeper and we will be making this on a regular basis. The evaporated milk amount should be 6 ounces for the 4 qt. amount.
Ruth, I am so happy you found this recipe and loved it. It is definitely not your normal ice cream flavor, but it is amazing and one of my favorites! I’ve enjoyed this since I was a kid and it will always be close to my heart. So glad your family loved it. Thanks for the comment.
Mike Brown says
I want to make grape ice cream!!! Loved it as a kid. Can never find it. I’m new to making ice cream. For just two people. What size and brand of I cream maker should I buy to get started? As a kid, my moms homemade ice cream was always icy. I don’t like icy. I love creamy. Please advise and I’m price concerning. So maybe an electric four oz? Looking forward to your reply. Mike in Charleston SC
Hi Mike. I have a Cuisinart 2 quart ice cream maker and I also have a 4 quart ice cream maker. The Cuisinart comes with a freezer bowl that needs to be fully chilled before using (I just keep mine in the freezer all the time). The 4 quart is the kind that uses ice and rock salt. The grape ice cream tends to set up much better when I use my ice cream maker that uses ice and rock salt rather than the freezer bowl. One thing that will help you get creamy ice cream, is to not over fill your canister/freezer bowl. Churning ice cream incorporates air into the finished product while it freezes, so you want extra room in your freezer so the ice cream can expand. Don’t fill the canister/freezer bowl more than 2/3 of the way up. Also, here is a link for a great article on mistakes you should avoid when making ice cream. Good luck!
Steven Goldglas says
Has anyone tried incorporating eggs/egg yolks into this recipe, by making a custard with the milk and sugar first? Then, after straining the custard into the cream, the evaporated milk, frozen concentrated grape juice and lemon juice can be mixed in?
I usually find ice that cream recipes without eggs have a far inferior texture, and am wary of attempting same. Either way, I remember grape ice cream from back in my childhood, and I would love to replicate it!
One thing I would suggest to combat ice crystals and help with texture is to add a bit of booze to the final mixture prior to chilling, it also helps with the texture. For the recipe as stated. I would suggest 2 tablespoons of vodka (if you want no flavour enhancement), or dark rum (if you want the standard bearer for fruit based ice creams).
When you say “milk”, I would suggest 3.25% at a minimum….but even better at 5%, or best at 10% half and half. I like the creamy texture, but there are options to adjust.
Hi, so It’s Not Working Properly Whenever I try to freeze it will be still liquidy?
Hi Ari! This ice cream for some reason does not set up/firm up well if you use a canister ice cream maker. It works best using an ice cream maker that uses ice and rock salt. I have added that note at the bottom of the recipe. So sorry it hasn’t worked for you.