20 Delicious Ice Cream Maker Recipes for Summer

Let’s beat the heat with a scoop (or two) of homemade happiness! Summer is the perfect time to dust off your ice cream maker and dive into a world of creamy, dreamy flavors. From classic vanilla to adventurous avocado lime, our roundup of 20 Delicious Ice Cream Maker Recipes promises to keep your spoon busy all season long. Ready to churn up some fun? Let’s get started!

Vanilla Bean Ice Cream

Outstandingly creamy and fragrant, vanilla bean ice cream is a timeless dessert that’s surprisingly simple to make at home.

Ingredients

• 2 cups heavy cream, cold and velvety
• 1 cup whole milk, fresh and creamy
• 3/4 cup granulated sugar, fine and sweet
• 1 vanilla bean, plump and aromatic
• 6 large egg yolks, rich and golden
• 1/8 tsp salt, finely ground

Instructions

1. Split the vanilla bean lengthwise. Scrape out the seeds with the back of a knife.
2. In a medium saucepan, combine heavy cream, milk, half the sugar, vanilla bean seeds, and the pod. Heat over medium heat until steaming, about 5 minutes. Do not boil.
3. In a separate bowl, whisk egg yolks, remaining sugar, and salt until pale and thick, about 2 minutes.
4. Slowly pour half the hot cream mixture into the yolks, whisking constantly to temper. Tip: Pour in a thin stream to avoid cooking the eggs.
5. Return the yolk mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon, about 5 minutes. Tip: Run your finger through the custard on the spoon; if it leaves a clean line, it’s ready.
6. Strain the custard through a fine-mesh sieve into a clean bowl. Discard the vanilla pod.
7. Cool the custard to room temperature, then cover and refrigerate for at least 4 hours, or overnight. Tip: Chilling thoroughly ensures a smoother texture.
8. Churn the custard in an ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
9. Transfer to an airtight container. Freeze until firm, about 2 hours.

Creamy and luxurious, this vanilla bean ice cream boasts a deep, aromatic flavor. Serve it sandwiched between warm cookies or drizzled with caramel for an indulgent treat.

Chocolate Fudge Brownie Ice Cream

Get ready to indulge in a decadent dessert that combines the best of both worlds: rich chocolate fudge brownies and creamy ice cream.

Ingredients

• 1 cup unsweetened cocoa powder, dark and rich
• 2 cups granulated sugar, fine and sweet
• 1/2 cup unsalted butter, melted and slightly cooled
• 4 large eggs, farm-fresh and at room temperature
• 1 tsp pure vanilla extract, aromatic and flavorful
• 1/2 cup all-purpose flour, sifted for lightness
• 1/4 tsp salt, finely ground
• 1 quart vanilla ice cream, premium and creamy
• 1/2 cup hot fudge sauce, thick and glossy

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan.
2. In a large bowl, whisk together the cocoa powder and sugar until no lumps remain.
3. Add the melted butter to the cocoa mixture, stirring until fully incorporated.
4. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
5. Stir in the vanilla extract for a depth of flavor.
6. Gently fold in the sifted flour and salt until just combined; avoid overmixing.
7. Pour the batter into the prepared pan, smoothing the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted comes out with moist crumbs.
9. Let the brownies cool completely in the pan on a wire rack.
10. Once cooled, cut into squares and layer with scoops of vanilla ice cream.
11. Drizzle generously with hot fudge sauce before serving.

Warm brownie squares paired with cold ice cream create a delightful contrast. The fudge sauce adds a luxurious finish, making every bite irresistibly smooth and chocolatey.

Strawberry Cheesecake Ice Cream

Nothing beats the combination of creamy cheesecake and fresh strawberries in this homemade ice cream. Perfect for summer, it’s a no-churn recipe that’s surprisingly simple to make.

Ingredients

• 2 cups heavy cream, cold and whipped to stiff peaks
• 14 oz sweetened condensed milk, rich and velvety
• 8 oz cream cheese, softened to room temperature
• 1 cup fresh strawberries, hulled and finely chopped
• 1 tsp pure vanilla extract, for a warm aroma
• 1/2 cup graham cracker crumbs, for a crunchy texture

Instructions

1. In a large bowl, beat the softened cream cheese until smooth and lump-free.
2. Gradually add the sweetened condensed milk to the cream cheese, mixing until fully incorporated.
3. Fold in the whipped heavy cream gently to keep the mixture light and airy.
4. Add the vanilla extract and chopped strawberries, stirring just enough to distribute evenly.
5. Pour half of the mixture into a loaf pan, then sprinkle with half of the graham cracker crumbs.
6. Repeat with the remaining mixture and crumbs, creating layers.
7. Cover the pan with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals.
8. Freeze for at least 6 hours, or until firm.

Just scoop this strawberry cheesecake ice cream into bowls or cones for a delightful treat. The creamy texture pairs beautifully with the crunchy graham cracker crumbs and juicy strawberry bits. For an extra touch, drizzle with strawberry sauce or top with fresh strawberry slices.

Mint Chocolate Chip Ice Cream

Everyone loves a classic, and mint chocolate chip ice cream is just that—refreshing, creamy, and packed with chocolatey bits.

Ingredients

• 2 cups heavy cream, cold and velvety
• 1 cup whole milk, fresh and creamy
• 3/4 cup granulated sugar, fine and sweet
• 1/4 tsp peppermint extract, pure and aromatic
• 1/2 tsp vanilla extract, rich and fragrant
• 1 cup mini chocolate chips, dark and decadent
• Green food coloring, vibrant and optional

Instructions

1. In a large bowl, whisk together heavy cream, whole milk, and granulated sugar until sugar is completely dissolved.
2. Stir in peppermint extract, vanilla extract, and a few drops of green food coloring until evenly mixed.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes.
4. During the last 5 minutes of churning, add mini chocolate chips to incorporate evenly.
5. Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Perfectly creamy with a bold mint flavor and crunchy chocolate surprises, this ice cream is a dream. Serve it in a waffle cone for an extra crunch or layer it with hot fudge for a decadent sundae.

Cookies and Cream Ice Cream

Just when you thought ice cream couldn’t get any better, Cookies and Cream comes along. This no-churn version is creamy, dreamy, and packed with crunchy cookie bits.

Ingredients

– 2 cups heavy cream, cold and whipped to stiff peaks
– 1 can (14 oz) sweetened condensed milk, rich and velvety
– 1 tsp pure vanilla extract, aromatic and flavorful
– 10 Oreo cookies, crushed into small, uneven pieces

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Tip: Ensure the bowl and beaters are chilled for best results.
2. Gently fold in the sweetened condensed milk and vanilla extract until fully combined. Tip: Fold slowly to keep the mixture light and airy.
3. Add the crushed Oreo cookies to the mixture, reserving a handful for topping. Fold until evenly distributed. Tip: For extra crunch, add more cookies to taste.
4. Pour the mixture into a loaf pan or airtight container. Smooth the top with a spatula.
5. Sprinkle the reserved cookie pieces over the top for added texture and visual appeal.
6. Cover with plastic wrap or a lid and freeze for at least 6 hours, or until firm.
Rich and creamy with a satisfying crunch from the Oreo pieces, this ice cream is a crowd-pleaser. Serve it in waffle cones for an extra indulgent treat or layer it between cookies for an epic ice cream sandwich.

Peanut Butter Cup Ice Cream

Lusciously creamy and packed with chunks of peanut butter cups, this ice cream is a dream come true for peanut butter lovers.

Ingredients

• 2 cups heavy cream, cold and velvety
• 1 cup whole milk, fresh and creamy
• 3/4 cup granulated sugar, fine and sweet
• 1/2 cup creamy peanut butter, smooth and rich
• 1 tsp pure vanilla extract, aromatic and warm
• 1/4 tsp salt, fine and balancing
• 1 cup mini peanut butter cups, chopped into bite-sized pieces

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, peanut butter, vanilla extract, and salt until the sugar is completely dissolved and the mixture is smooth.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Gently fold in the chopped peanut butter cups with a spatula, ensuring they’re evenly distributed throughout the ice cream.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm. Tip: For easier scooping, let the ice cream sit at room temperature for 5 minutes before serving.
5. Serve the ice cream in chilled bowls or cones. Tip: Drizzle with melted peanut butter for an extra decadent touch.

Great for beating the summer heat, this ice cream boasts a perfect balance of creamy texture and crunchy peanut butter cup pieces. Try sandwiching it between two chocolate cookies for an irresistible ice cream sandwich.

Salted Caramel Ice Cream

Here’s a straightforward guide to making salted caramel ice cream that’s irresistibly creamy and perfectly balanced in sweetness.

Ingredients

• 2 cups heavy cream, cold and velvety
• 1 cup whole milk, fresh and creamy
• 3/4 cup granulated sugar, fine and white
• 1/4 cup water, clear and cool
• 1/2 tsp sea salt, flaky and crisp
• 1 tsp pure vanilla extract, aromatic and rich
• 5 large egg yolks, golden and smooth

Instructions

1. Combine sugar and water in a medium saucepan over medium heat. Stir until sugar dissolves.
2. Increase heat to high. Cook without stirring until mixture turns a deep amber color, about 5-7 minutes. Tip: Swirl the pan gently for even caramelization.
3. Remove from heat. Carefully whisk in heavy cream and milk. Mixture will bubble vigorously.
4. Return to low heat. Stir until caramel is fully dissolved into the liquid, about 2 minutes.
5. In a separate bowl, whisk egg yolks. Slowly pour in half of the hot caramel mixture, whisking constantly.
6. Pour yolk mixture back into saucepan. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 4-5 minutes. Tip: Do not boil to avoid curdling.
7. Remove from heat. Stir in vanilla extract and sea salt.
8. Strain mixture through a fine-mesh sieve into a clean bowl. Cool to room temperature.
9. Cover and refrigerate until completely chilled, at least 4 hours or overnight. Tip: Chilling overnight enhances flavor.
10. Churn in an ice cream maker according to manufacturer’s instructions, about 20-25 minutes.
11. Transfer to an airtight container. Freeze until firm, about 2 hours.

Velvety smooth with a bold caramel flavor and a hint of salt, this ice cream is a decadent treat. Serve atop warm brownies or with a drizzle of extra caramel for an indulgent dessert.

Rocky Road Ice Cream

Everyone loves a classic dessert that combines textures and flavors in every bite. Rocky Road Ice Cream is that perfect treat, blending creamy, crunchy, and chocolatey elements.

Ingredients

• 2 cups heavy cream, cold and velvety
• 1 cup whole milk, fresh and creamy
• 3/4 cup granulated sugar, fine and sweet
• 1/2 cup unsweetened cocoa powder, rich and dark
• 1 tsp pure vanilla extract, aromatic and warm
• 1 cup mini marshmallows, soft and pillowy
• 1/2 cup roasted almonds, crunchy and salty
• 1/2 cup dark chocolate chunks, melty and bitter-sweet

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and cocoa powder until the sugar dissolves completely. Tip: Sift the cocoa powder to avoid lumps.
2. Stir in the vanilla extract until fully incorporated. Taste the mixture to ensure the sweetness is to your liking.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: Freeze the bowl of your ice cream maker at least 24 hours in advance for best results.
4. Once the ice cream reaches a soft-serve consistency, fold in the mini marshmallows, roasted almonds, and dark chocolate chunks evenly. Tip: Toast the almonds beforehand to enhance their flavor.
5. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Perfect for hot summer days, this Rocky Road Ice Cream offers a delightful contrast between the creamy base and the mix-ins. Serve it in waffle cones for an extra crunch or drizzle with hot fudge for a decadent twist.

Pistachio Ice Cream

You won’t believe how easy it is to make creamy pistachio ice cream at home. This recipe delivers rich flavor and smooth texture with minimal effort.

Ingredients

• 2 cups heavy cream, cold and velvety
• 1 cup whole milk, fresh and creamy
• 3/4 cup granulated sugar, fine and sweet
• 1/2 cup shelled pistachios, unsalted and finely chopped
• 1 tsp pure vanilla extract, aromatic and smooth
• 1/4 tsp salt, fine and balancing

Instructions

1. In a medium bowl, whisk together 1 cup of heavy cream and the granulated sugar until the sugar is completely dissolved, about 2 minutes.
2. Add the remaining 1 cup of heavy cream, whole milk, vanilla extract, and salt to the bowl. Stir until well combined.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until thickened.
4. During the last 5 minutes of churning, add the finely chopped pistachios to incorporate them evenly throughout the ice cream.
5. Transfer the ice cream to a freezer-safe container. Cover with a piece of parchment paper pressed directly onto the surface to prevent ice crystals.
6. Freeze for at least 4 hours, or until firm. For best results, let it sit at room temperature for 5 minutes before scooping.

Not only does this pistachio ice cream boast a luxuriously creamy texture, but the bits of nuts add a delightful crunch. Serve it in a waffle cone for an extra special treat or alongside a slice of chocolate cake for a decadent dessert.

Coconut Mango Ice Cream

Kick off your summer with this creamy Coconut Mango Ice Cream, blending tropical flavors into a refreshing dessert.

Ingredients

• 2 cups full-fat coconut milk, chilled
• 1 cup ripe mango puree, smooth and vibrant
• 1/2 cup granulated sugar, fine and white
• 1 tsp pure vanilla extract, aromatic
• 1/4 tsp sea salt, finely ground

Instructions

1. In a large bowl, whisk together the chilled coconut milk and granulated sugar until the sugar is completely dissolved.
2. Add the mango puree, vanilla extract, and sea salt to the bowl. Stir until the mixture is smooth and uniform.
3. Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until thickened.
4. Transfer the ice cream to a freezer-safe container. Cover with a lid or plastic wrap pressed directly onto the surface to prevent ice crystals.
5. Freeze for at least 4 hours, or until firm enough to scoop.

Creamy with a perfect balance of sweet and tropical, this ice cream is a dream. Serve it in a coconut shell for an extra festive touch.

Lemon Sorbet

Nothing beats the refreshing zing of homemade lemon sorbet on a hot summer day. This recipe is straightforward, requiring just a few ingredients for a crisp, clean finish.

Ingredients

• 1 cup freshly squeezed lemon juice (about 4-5 large, juicy lemons)
• 1 cup granulated sugar
• 1 cup cold water
• 1 tbsp finely grated lemon zest (from organic lemons)

Instructions

1. In a medium saucepan, combine 1 cup granulated sugar and 1 cup cold water. Heat over medium heat, stirring constantly, until the sugar completely dissolves, about 3-5 minutes. Do not boil.
2. Remove the saucepan from heat. Stir in 1 cup freshly squeezed lemon juice and 1 tbsp finely grated lemon zest. Let the mixture cool to room temperature, about 30 minutes.
3. Pour the cooled mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the sorbet reaches a soft-serve consistency.
4. Transfer the sorbet to a freezer-safe container. Cover and freeze for at least 4 hours, or until firm.
5. For the best texture, let the sorbet sit at room temperature for 5 minutes before scooping.

Outstandingly smooth and tart, this lemon sorbet is a palate cleanser or a light dessert. Serve in chilled glasses with a sprig of mint for an elegant touch.

Raspberry Ripple Ice Cream

Mouthwatering raspberry ripple ice cream combines creamy vanilla with tangy raspberry swirls for a refreshing treat. Perfect for hot summer days, this homemade version beats store-bought any day.

Ingredients

– 2 cups heavy cream, cold and velvety
– 1 cup whole milk, fresh and creamy
– 3/4 cup granulated sugar, fine and sweet
– 1 tbsp pure vanilla extract, aromatic and rich
– 1 cup fresh raspberries, ripe and juicy
– 1/4 cup water, clear and cool
– 1/4 cup granulated sugar, for the swirl

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1 tbsp pure vanilla extract until the sugar dissolves completely.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, until thick and creamy.
3. While the ice cream churns, combine 1 cup fresh raspberries, 1/4 cup water, and 1/4 cup granulated sugar in a small saucepan over medium heat.
4. Cook the raspberry mixture, stirring occasionally, for 5-7 minutes until the raspberries break down and the sauce thickens slightly. Remove from heat and let cool.
5. Once the ice cream is ready, layer it in a freezer-safe container, alternating with dollops of the cooled raspberry sauce.
6. Use a knife or skewer to gently swirl the raspberry sauce into the ice cream for a marbled effect.
7. Freeze the ice cream for at least 4 hours, or until firm.
8. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly.
Buttery smooth vanilla ice cream meets vibrant raspberry swirls in every spoonful. Serve in waffle cones for an extra crunch or alongside a warm brownie for a decadent dessert.

Banana Split Ice Cream

Nostalgia hits hard with this Banana Split Ice Cream, a creamy dream blending ripe bananas, sweet strawberries, and rich chocolate. Perfect for beating the summer heat or indulging any time.

Ingredients

– 2 cups heavy cream, cold and velvety
– 1 cup whole milk, fresh and creamy
– 3/4 cup granulated sugar, fine and sweet
– 1 tsp vanilla extract, pure and aromatic
– 2 ripe bananas, mashed to smooth perfection
– 1/2 cup strawberries, diced small and juicy
– 1/4 cup chocolate chips, melted and glossy
– 1/4 cup walnuts, chopped and crunchy

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1 tsp vanilla extract until the sugar dissolves completely.
2. Stir in 2 mashed ripe bananas until the mixture is smooth and evenly combined.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, until thick and creamy.
4. Gently fold in 1/2 cup diced strawberries and 1/4 cup chopped walnuts for texture and flavor bursts.
5. Drizzle 1/4 cup melted chocolate chips over the ice cream, swirling lightly for a marbled effect.
6. Transfer to a freezer-safe container and freeze for at least 4 hours, until firm.
Tip: For smoother ice cream, ensure all ingredients are cold before mixing.
Tip: Toast the walnuts lightly before adding for enhanced crunch and flavor.
Tip: Use ripe bananas for natural sweetness and easier mashing.
The final product is luxuriously creamy with pockets of fruity freshness and chocolatey richness. Serve in a classic banana split boat or as a decadent topping for warm brownies.

Butter Pecan Ice Cream

Tempt your taste buds with this creamy Butter Pecan Ice Cream. It’s a classic dessert with a rich, nutty twist that’s perfect for any occasion.

Ingredients

– 2 cups heavy cream, cold and velvety
– 1 cup whole milk, fresh and creamy
– 3/4 cup granulated sugar, fine and sweet
– 1/4 tsp salt, to enhance flavors
– 1 tsp pure vanilla extract, aromatic and rich
– 1/2 cup pecans, toasted and chopped
– 2 tbsp unsalted butter, melted and golden

Instructions

1. In a medium bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/4 tsp salt until the sugar is completely dissolved.
2. Stir in 1 tsp pure vanilla extract for a fragrant depth of flavor.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. While the ice cream churns, melt 2 tbsp unsalted butter in a small skillet over medium heat. Add 1/2 cup pecans and toast for 3-4 minutes, stirring constantly, until fragrant and golden. Let cool slightly.
5. Once the ice cream is ready, fold in the toasted pecans and butter until evenly distributed.
6. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
7. For best results, let the ice cream sit at room temperature for 5 minutes before scooping to soften slightly.
The Butter Pecan Ice Cream is luxuriously smooth with a delightful crunch from the pecans. Serve it in waffle cones for an extra treat or alongside a warm brownie for a decadent dessert.

Coffee Toffee Crunch Ice Cream

Unbelievably creamy and packed with bold flavors, this Coffee Toffee Crunch Ice Cream is a decadent treat that combines the rich taste of coffee with the sweet crunch of toffee.

Ingredients

• 2 cups heavy cream, cold and velvety
• 1 cup whole milk, fresh and creamy
• 3/4 cup granulated sugar, fine and sweet
• 1/4 cup strong brewed coffee, chilled and robust
• 1 tsp pure vanilla extract, aromatic and smooth
• 1/2 cup toffee bits, crunchy and buttery

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, brewed coffee, and vanilla extract until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Gently fold in the toffee bits with a spatula, ensuring they’re evenly distributed throughout the ice cream.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
5. For optimal texture, let the ice cream sit at room temperature for 5 minutes before scooping.

The result is a luxuriously smooth ice cream with a deep coffee flavor, punctuated by the satisfying crunch of toffee. Serve it in waffle cones for an extra textural contrast or drizzle with caramel sauce for added indulgence.

Black Cherry Ice Cream

Got a craving for something sweet and fruity? This black cherry ice cream is your answer. It’s creamy, packed with flavor, and surprisingly simple to make.

Ingredients

• 2 cups heavy cream, cold and rich
• 1 cup whole milk, fresh and creamy
• 3/4 cup granulated sugar, fine and sweet
• 1 tbsp pure vanilla extract, aromatic
• 1/8 tsp salt, to balance sweetness
• 2 cups black cherries, pitted and juicy
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. While the ice cream is churning, blend the black cherries and lemon juice in a food processor until smooth but slightly chunky for texture.
4. Once the ice cream has reached a soft-serve consistency, gently fold in the black cherry mixture until well combined.
5. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Here’s the scoop: this ice cream is luxuriously smooth with bursts of tart black cherry. Try serving it with a drizzle of dark chocolate sauce for an extra indulgent treat.

Maple Walnut Ice Cream

Kick off your dessert game with this Maple Walnut Ice Cream, a creamy delight that blends the earthy crunch of walnuts with the sweet depth of pure maple syrup.

Ingredients

• 2 cups heavy cream, cold and lush
• 1 cup whole milk, fresh and creamy
• 3/4 cup pure maple syrup, dark and robust
• 1/2 cup walnuts, toasted and roughly chopped
• 1 tsp vanilla extract, pure and aromatic
• 1/4 tsp salt, fine and sea-derived

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, maple syrup, vanilla extract, and salt until fully combined.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Gently fold in the toasted walnuts during the last 2 minutes of churning to distribute evenly without overmixing.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm enough to scoop.
5. For optimal texture, let the ice cream sit at room temperature for 5 minutes before serving to soften slightly.

Serve this Maple Walnut Ice Cream with a drizzle of warm maple syrup for extra decadence or alongside a slice of apple pie for a classic fall pairing. The contrast between the creamy base and crunchy walnuts makes every bite a delightful experience.

Blueberry Swirl Ice Cream

Here’s how to make Blueberry Swirl Ice Cream that’s creamy, fruity, and perfect for summer.

Ingredients

• 2 cups heavy cream, cold and velvety
• 1 cup whole milk, fresh and creamy
• 3/4 cup granulated sugar, fine and sweet
• 1 tbsp pure vanilla extract, aromatic and rich
• 1/4 tsp salt, finely ground
• 1 cup fresh blueberries, plump and juicy
• 2 tbsp lemon juice, freshly squeezed and tangy
• 1/4 cup water, filtered and clear

Instructions

1. In a medium saucepan, combine blueberries, lemon juice, and water. Cook over medium heat until blueberries burst, about 5 minutes.
2. Strain the blueberry mixture through a fine mesh sieve into a bowl, pressing to extract all juice. Discard solids. Cool completely.
3. In a large bowl, whisk together heavy cream, milk, sugar, vanilla extract, and salt until sugar dissolves.
4. Pour the cream mixture into an ice cream maker. Churn according to manufacturer’s instructions, about 20 minutes.
5. Transfer half of the churned ice cream to a freezer-safe container. Drizzle half of the blueberry sauce over it.
6. Repeat layers with remaining ice cream and blueberry sauce. Use a knife to swirl the sauce into the ice cream.
7. Cover and freeze until firm, at least 4 hours. Tip: For smoother ice cream, let it sit at room temperature for 5 minutes before scooping.

Ultra-creamy with pockets of tart blueberry swirl, this ice cream is a dream. Serve it sandwiched between two chewy cookies for an extra treat.

Honey Lavender Ice Cream

Fancy a dessert that combines floral elegance with sweet simplicity? Honey Lavender Ice Cream is your answer. This creamy delight is perfect for summer evenings or as a luxurious treat any day.

Ingredients

• 2 cups heavy cream, cold and velvety
• 1 cup whole milk, fresh and creamy
• 3/4 cup honey, raw and aromatic
• 2 tbsp dried lavender buds, culinary-grade and fragrant
• 5 large egg yolks, farm-fresh and golden
• 1/2 tsp vanilla extract, pure and sweet
• 1/4 tsp salt, finely ground

Instructions

1. In a medium saucepan, combine heavy cream, milk, honey, and lavender buds. Heat over medium heat until mixture reaches 170°F, stirring occasionally to dissolve honey.
2. Remove from heat, cover, and let steep for 30 minutes to infuse the lavender flavor.
3. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on lavender buds to extract all flavor. Discard buds.
4. In a separate bowl, whisk egg yolks until smooth. Gradually whisk in 1/2 cup of the warm cream mixture to temper the yolks.
5. Pour the tempered yolks back into the saucepan with the remaining cream mixture, stirring constantly.
6. Cook over low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Do not boil.
7. Remove from heat, stir in vanilla extract and salt. Let cool to room temperature.
8. Chill the mixture in the refrigerator for at least 4 hours, or overnight, until completely cold.
9. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes.
10. Transfer to an airtight container and freeze until firm, about 4 hours.

The ice cream boasts a silky texture with a perfect balance of sweet honey and floral lavender. Serve it in a waffle cone for crunch or alongside a slice of lemon cake for a zesty contrast.

Spiced Pumpkin Ice Cream

Dive into the essence of fall with this Spiced Pumpkin Ice Cream, blending creamy textures with warm spices for a dessert that’s both refreshing and cozy.

Ingredients

• 1 cup pure pumpkin puree, smooth and velvety
• 2 cups heavy cream, rich and cold
• 1 cup whole milk, fresh and creamy
• 3/4 cup granulated sugar, fine and sweet
• 1 tsp vanilla extract, pure and aromatic
• 1 tsp ground cinnamon, warm and spicy
• 1/2 tsp ground ginger, zesty and sharp
• 1/4 tsp ground nutmeg, fragrant and sweet
• 1/4 tsp ground cloves, deep and pungent
• Pinch of salt, to balance flavors

Instructions

1. In a large bowl, whisk together the pumpkin puree, heavy cream, milk, sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until fully combined and smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until thickened.
3. Transfer the churned ice cream to a freezer-safe container. Cover with a lid or plastic wrap pressed directly onto the surface to prevent ice crystals.
4. Freeze for at least 4 hours, or until firm. For best texture, let it sit at room temperature for 5 minutes before scooping.

Lusciously creamy with a perfect blend of spices, this ice cream is a fall favorite. Serve topped with caramel drizzle or alongside warm pie for an extra indulgent treat.

Conclusion

Brimming with creativity and flavor, our roundup of 20 Delicious Ice Cream Maker Recipes is your ticket to a sweet summer. Whether you’re craving classic vanilla or daring with unique mixes, there’s something for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the joy by pinning this article on Pinterest for your fellow dessert lovers to discover. Happy scooping!