So absolutely, unbelievably delicious, that we need to be selling our homemade ice cream to the highest bidder, right here, right now; but instead, we are very happy to share! Lentils are simply amazing, and we love sharing lentil recipes with you just like this one. You will find this recipe for homemade ice cream incredibly rich and creamy, and then when you add the dulche de leche (caramel), you will simply “flip” over this homemade ice cream. Adding our slightly crunchy lentil pralines in this recipe for ice cream makes it extra yummy! Talk about falling in love at first taste! Seriously pralined lentils - best treat we have tasted maybe ever!
Our homemade ice cream recipe does take a little extra time to make, but don’t shy away, because when broken down you really are not in the kitchen very long. Our homemade ice cream is ano churn recipe for ice cream! This amazing lentil ice cream goes right in your freezer when you finish and can be served up in a matter of about 6 hours. Making it ahead a couple days is the best! Or better yet, our Lentil Praline Ice Cream could be a freezer “go to” so you are prepared when guests arrive. We think our ice cream recipe is truly amazing. So, come on you ice cream lovers, it’s time to have more fun with lentils by making our recipe for ice cream!
You can make our homemade ice cream recipe all in one day, or feel free to take our suggestion and break it down into a 2 day process. We actually think it works better that way but we will leave that up to you.
Preheat oven to 450 degrees. Rinse and drain ¾ cups of lentils and soak for 1 hour.
Drain lentils completely. Spread lentils onto paper towels and cover with paper towels to absorb all water.
Melt butter, add oil, salt, and lentils, then toss.
Spread mixture in a thin layer on a baking sheet and roast in the oven for 15 minutes, stirring once or twice. Remove and set aside.
Combine ½ cup of sugar and ¼ cup of water in a saucepan. Bring to a boil over medium heat, swirling the pan and letting the mixture boil until the water evaporates and the sugar turns golden.
Remove from heat, add roasted lentils and stir until lentils are completely coated. Cool on parchment or wax paper.
Break the pralines into small chunks and set aside. Remove label from 1 can of sweetened condensed milk.
Line the bottom of a pot with a clean dish cloth, set the can of condensed milk on top of the cloth and cover with water. Bring to a boil, then reduce heat, simmering for 3 hours. Continue to keep the can covered with water.
Remove from heat and let can cool completely in the water. The dulce de leche is made inside the can.
Place the remaining ¼ cup of lentils in a saucepan with ¾ cups of water and 1tbsp. of sugar, bring to a boil.
Reduce heat, cover and simmer for 10 minutes or until lentils are soft.
Grate in the apple and cook for another 10 minutes.
Add cooked lentil mixture to a food processor and puree until smooth. Add in ½ cup of the dulce de leche and blend until completely smooth. (The dulce de leche may need to be re-warmed.)
Melt remaining butter in a saucepan until browned, add cinnamon, vanilla, pralines, and condensed milk. Blend mixture well.
In a large chilled bowl, whip the whipping cream until stiff and set aside.
Fold the condensed milk mixture into the whipped cream and drizzle in the remaining dulce de leche, then gently fold in.
Place your homemade lentil ice cream in the freezer for a minimum of 6 hours.
Sprinkle each serving with crunchy pralines.
Recipe Note
Tip: We recommend making the pralines and dulce de leche (caramel) for our homemade ice cream recipe the day before making the ice cream portion. The pralines can be stored overnight and the dulce de leche (caramel) can cool overnight.
