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Create Homemade Italian Ice

homemade italian ice

How to Make Homemade Italian Ice

Why is this recipe being presented by LunaGrown Jam? The jam kitchen gets very hot, and the聽Jam Maker has a fancy for Italian Ice.

On occasion I can find my favorite Italian ice on sale at the grocers, when it’s not on sale it’s just a bit too pricy, considering the amount I consume. I have searched for Italian Ice in 1/2 gallon buckets but have only found ice cream and sherbert. They are delicious but don’t really hit the cold spot when needed.

In searching online for a recipe to make Italian Ice at home I found them all to be the same old freeze and stir for 5 hours. I don’t have time for that, and let’s be real, frozen flavored crushed ice is not Italian Ice, it’s a firm slushie! So I did some field work, and this is what I came up with.

Most if not all commercial Italian Ice has the same ingredients. Some聽of these ingredients are not ones most people would keep in their kitchen. Citric acid and Guar Gum are the main two. Both of these ingredients can be found at your local health food store or ordered online in varying quantities.

Most commercial Italian Ice contains food coloring, High Fructose Corn Syrup, and artificial flavoring. Here we can avoid those and use natural ingredients. We also can use real fruit to our taste satisfaction, and fresh herbs from the garden.

Be creative with your herbs, I do enjoy a bit of lavender in mine, and for the kids, you can, of course, adjust the citric acid which is used to give it that tart bitterness that is so nice on hot days!

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  • 1 Stick & 2 Tbsp.Butter
  • 1/3 cup Confectioners sugar
  • 2 egg yolks
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 2 聽1/2 Cups & 2 Tbsp. all purpose flour
  • 6聽 Tbsp. 聽corn starch
  • 1. Cream butter and sugar together using an electric mixer until light; about 1 minute. Beat in egg yolks one at a time until well combined. Add vanilla, salt and blend.
  • 2.聽 In a bowl whisk the flour and corn starch together.
  • 3. Combine the butter/sugar mixture with the flour and corn starch mixture until dough starts to come together but is still a bit聽flaky聽then knead gently with your hands to bring the dough together.


  • Take a tablespoon of dough and flatten out in your hand, set aside.
  • Lightly butter your hands, and take a teaspoon of filling and place in the center of the flattened dough.
  • Place the flattened piece of dough in your hand, and fold over and bring the dough together to encase the filling.
  • Roll the filled cake ball in your hands, to even out any seams. Shape the filled cake into an equal square.
  • Place on a parchment lined baking sheet at least one inch apart, and bake for 15 minutes on one side, then using a small offset spatula, carefully flip over and bake on the other side for 15 minutes more.
  • They will turn lightly golden brown. Let the cakes cool completely on the baking sheet until cool to prevent crumbling. Eat when cool.
  • Top with a sprinkle of confectioners sugar if desired, serve with a nice mint tea.
Tried this recipe?Let us know how it was!
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