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Ice Cream Week — Day 1: Grape Ice Cream

  • Total Time: 10 minutes
  • Yield: 14 to 16 servings 1x


Units Scale
  • 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


  1. In medium bowl slightly whisk whipping cream until frothy. Pour into ice cream canister.
  2. Add remaining ingredients and mix well.
  3. 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