30+ Irresistible Award-Winning Vanilla Ice Cream Recipes for Every Occasion

Vanilla ice cream – it’s the classic dessert that has stood the test of time.

Whether you’re scooping it into a bowl on a hot summer day or pairing it with a rich chocolate brownie, vanilla ice cream remains one of the most beloved treats worldwide. But why settle for store-bought when you can create award-winning vanilla ice cream at home?

With a few high-quality ingredients, creativity, and the right techniques, you can craft a variety of vanilla ice cream recipes that are sure to wow your friends and family.

In this article, we’re sharing over 30 delicious and award-winning vanilla ice cream recipes that will elevate your ice cream-making skills and leave your taste buds craving more.

From traditional to innovative twists, these recipes offer a range of flavors and textures that will make you the star of any ice cream party.

30+ Irresistible Award-Winning Vanilla Ice Cream Recipes for Every Occasion

There’s no denying that vanilla ice cream is a timeless classic, but these 30+ award-winning vanilla ice cream recipes prove that this flavor can be anything but basic. Whether you’re a fan of rich, creamy vanilla bean, refreshing fruity variations, or daring swirls of caramel and nuts, these recipes offer something for every palate.

The beauty of vanilla ice cream lies in its versatility—it can be paired with almost anything, or simply enjoyed on its own.

So, why not step up your dessert game and start making your own creamy, indulgent vanilla ice cream?

With these recipes, you’ll be serving up a scoop of perfection that’s bound to impress.

Classic Vanilla Bean Ice Cream

This creamy and rich vanilla bean ice cream is the epitome of simplicity. With just a few ingredients—heavy cream, whole milk, sugar, and real vanilla beans—this recipe produces a dessert with a smooth texture and an authentic flavor. The result is a perfect vanilla ice cream that’s both sophisticated and comforting. Whether served in a bowl or on a sundae, this classic treat is sure to impress.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 5 large egg yolks

Instructions:

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan. Heat the mixture over medium heat until it begins to steam, but not boil.
2. While the cream mixture is heating, whisk the egg yolks in a separate bowl. Slowly pour about 1/2 cup of the hot cream mixture into the yolks, whisking constantly. Gradually pour the yolk mixture back into the saucepan with the remaining cream.
3. Cook the custard over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
4. Strain the custard into a bowl to remove the vanilla pod. Let the mixture cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the churned ice cream to a container and freeze for at least 2 hours to firm up before serving.

This homemade vanilla bean ice cream is a timeless classic that offers the perfect balance of sweet and creamy with the aromatic burst of vanilla beans. The natural vanilla flavor, combined with the creamy custard base, creates a smooth and velvety texture that is sure to satisfy any ice cream lover. Whether paired with fresh fruit or enjoyed on its own, this recipe will be your go-to for a simple, luxurious treat.

Vanilla Bean & Caramel Swirl Ice Cream

For those who appreciate a sophisticated twist on a classic, this vanilla bean and caramel swirl ice cream is an absolute must-try. The indulgent caramel ribbons woven through the creamy vanilla ice cream create a perfect contrast of flavors, making each spoonful a delightful combination of rich and smooth. This recipe brings together the depth of caramel with the freshness of vanilla bean, taking your homemade ice cream to the next level.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 5 large egg yolks
• 1 cup homemade or store-bought caramel sauce

Instructions:

1. Follow the instructions for the Classic Vanilla Bean Ice Cream above to create the base vanilla ice cream mixture, adding the scraped vanilla bean seeds and pod to the saucepan while heating the cream and milk.
2. Once your custard is ready, strain it and refrigerate it as directed.
3. After chilling, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
4. During the last 5 minutes of churning, drizzle in the caramel sauce, allowing it to swirl through the ice cream. You can also add more caramel in layers after transferring the ice cream to the container for a more pronounced swirl effect.
5. Freeze the ice cream for at least 2 hours to firm up.

This vanilla bean and caramel swirl ice cream is a perfect example of how simple ingredients can be elevated to create something truly special. The rich, velvety vanilla base pairs wonderfully with the warm, buttery caramel, creating a complex and satisfying flavor combination. Each bite offers the perfect balance between sweetness and depth, making this ice cream a crowd-pleaser for any occasion.

Vanilla Coconut Cream Ice Cream

For a dairy-free option with a tropical twist, this vanilla coconut cream ice cream will transport you to a sunny beach with every bite. Made with coconut milk and coconut cream, it provides a luscious, dairy-free alternative that is just as rich and creamy as traditional ice cream. The real vanilla beans add depth and warmth to the flavor, making this a dairy-free dessert that even non-vegans will love.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 cup coconut cream
• 3/4 cup maple syrup or agave syrup
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 1/4 teaspoon sea salt

Instructions:

1. In a saucepan, combine the coconut milk, coconut cream, and maple syrup. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. Warm the mixture over medium heat until it’s steaming but not boiling.
2. Remove from heat, cover, and let steep for about 15 minutes to infuse the vanilla flavor. Discard the vanilla pod.
3. Stir in the sea salt and chill the mixture in the refrigerator for at least 4 hours or overnight.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the churned ice cream to a container and freeze for at least 2 hours to firm up before serving.

This coconut cream vanilla ice cream is a tropical, dairy-free treat that’s rich and indulgent without the use of dairy. The smooth, creamy texture of coconut milk and cream combined with the natural sweetness of maple syrup and the fragrant vanilla makes for an unforgettable flavor experience. Whether you’re vegan, lactose intolerant, or simply looking for something different, this ice cream is a delightful way to enjoy a classic favorite with a twist.

Honey Vanilla Ice Cream with Almond Crunch

This honey vanilla ice cream brings a touch of natural sweetness to the classic vanilla flavor, with the added luxury of a crunchy almond topping. The richness of honey pairs beautifully with the creamy custard base, creating a balanced and smooth flavor. Topped with lightly toasted almond pieces, this ice cream is a delightful mix of creamy and crunchy textures, making it the perfect dessert for both casual and special occasions.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup honey
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 5 large egg yolks
• 1/2 cup sliced almonds (toasted)

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and honey. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan. Heat the mixture over medium heat until it begins to steam.
2. While the cream mixture is heating, whisk the egg yolks in a separate bowl. Gradually add about 1/2 cup of the hot cream mixture into the yolks, whisking constantly, and then pour the yolk mixture back into the saucepan with the remaining cream.
3. Cook the custard over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Strain the custard into a bowl, remove the vanilla pod, and let it cool to room temperature.
4. Once cooled, refrigerate the custard for at least 4 hours or overnight.
5. Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions.
6. Once the ice cream is churned, fold in the toasted almond slices.
7. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

This honey vanilla ice cream offers a sophisticated twist on the classic, with the sweetness of honey elevating the vanilla flavor to new heights. The toasted almonds provide a delightful crunch that complements the smoothness of the ice cream, adding texture and depth. Whether served on its own or paired with fruit, this honey vanilla ice cream with almond crunch is a luxurious treat that’s sure to satisfy every craving for creamy, nutty goodness.

Vanilla Bourbon Ice Cream with Brown Sugar Ripple

This decadent vanilla bourbon ice cream is a perfect blend of rich, aromatic vanilla and the deep warmth of bourbon. The addition of a brown sugar ripple brings a touch of caramelized sweetness, creating an indulgent dessert that offers a complex mix of flavors. This grown-up ice cream is perfect for special occasions or a treat to enjoy after dinner. The bourbon adds depth, while the brown sugar swirl gives a caramel-like finish.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 5 large egg yolks
• 2 tablespoons bourbon
• 1/2 cup brown sugar (packed)

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Split the vanilla bean and scrape out the seeds, adding them along with the pod to the saucepan. Heat the mixture over medium heat until it steams but doesn’t boil.
2. Whisk the egg yolks in a separate bowl. Gradually pour about 1/2 cup of the hot cream mixture into the yolks, whisking constantly. Slowly pour the yolk mixture back into the saucepan.
3. Cook the custard over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Strain it into a bowl, discard the vanilla pod, and stir in the bourbon.
4. In a separate small saucepan, melt the brown sugar over low heat, stirring constantly, until it turns into a thick syrup. Let it cool slightly, then stir it into the custard mixture.
5. Refrigerate the custard for at least 4 hours or overnight to chill.
6. Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions.
7. After churning, transfer the ice cream to a container and freeze for at least 2 hours before serving.

The bourbon-infused vanilla ice cream with a brown sugar ripple is a refined, indulgent dessert that brings a touch of sophistication to any occasion. The warmth of the bourbon, combined with the rich vanilla base, creates a complex flavor profile, while the brown sugar swirl adds a sweet and slightly caramelized finish. Perfect for those who enjoy a bit of booze in their treats, this ice cream is a true adult indulgence, full of rich, deep flavors that make it a standout at any gathering.

Vanilla Chai Ice Cream

This vanilla chai ice cream combines the familiar warmth and spice of chai tea with the smooth creaminess of vanilla ice cream. The infusion of chai spices—cinnamon, cardamom, and cloves—creates a uniquely comforting flavor, while the vanilla base keeps it balanced and creamy. Perfect for those who love spiced desserts, this ice cream offers a delightful way to enjoy the classic vanilla flavor with an exotic twist.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 5 large egg yolks
• 2 tablespoons chai tea leaves (or 2 chai tea bags)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Split the vanilla bean and scrape out the seeds, adding both the seeds and the pod to the saucepan. Add the chai tea leaves or tea bags, along with the cinnamon, cardamom, and cloves. Heat the mixture over medium heat until it starts to steam, but not boil.
2. Remove from heat, cover, and let the chai steep for about 10 minutes.
3. Whisk the egg yolks in a separate bowl. Gradually pour about 1/2 cup of the hot cream mixture into the yolks, whisking constantly. Then pour the yolk mixture back into the saucepan with the remaining cream mixture.
4. Cook the custard over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Strain the custard to remove the spices and tea leaves, then cool to room temperature.
5. Refrigerate the custard for at least 4 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

Vanilla chai ice cream is the perfect fusion of spiced warmth and creamy richness, offering a unique spin on the classic vanilla flavor. The subtle chai spices elevate the traditional sweetness of vanilla, creating a cozy and flavorful dessert that’s perfect for fall or any time you’re craving something a little different. With its balanced combination of spice and cream, this ice cream is an exotic treat that will transport your taste buds to a whole new level of deliciousness.

Vanilla Mint Chip Ice Cream

This refreshing vanilla mint chip ice cream offers a delightful combination of cool mint and creamy vanilla, finished with crunchy dark chocolate chips. The fresh mint flavor is infused into the ice cream base, creating a vibrant and cooling taste that pairs beautifully with the rich, velvety vanilla. The chocolate chips add an irresistible texture, making each spoonful a perfect balance of freshness and indulgence.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 5 large egg yolks
• 1 cup fresh mint leaves (roughly chopped)
• 1/2 cup dark chocolate chips

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Split the vanilla bean and scrape out the seeds, adding both the seeds and the pod to the saucepan. Add the fresh mint leaves and heat the mixture over medium heat, stirring occasionally until it starts to steam (but not boil).
2. Once it reaches a simmer, remove from heat and let the mint steep in the cream mixture for about 15 minutes.
3. Whisk the egg yolks in a separate bowl. Slowly pour about 1/2 cup of the hot cream mixture into the yolks, whisking constantly to temper them. Gradually pour the yolk mixture back into the saucepan with the remaining cream, continuing to stir.
4. Cook the custard over medium heat until it thickens slightly and coats the back of a spoon, about 5 minutes. Strain out the mint leaves and vanilla pod, then allow the custard to cool.
5. Once cooled, refrigerate the mixture for at least 4 hours or overnight.
6. After the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. When the ice cream is nearly done churning, fold in the chocolate chips.
8. Transfer the ice cream to a container and freeze for at least 2 hours to firm up before serving.

Vanilla mint chip ice cream is a refreshing, indulgent treat that combines the best of both worlds: the soothing essence of vanilla and the invigorating bite of mint, all complemented by the crunchy texture of dark chocolate chips. The minty freshness will cool you down while the rich vanilla base adds a luxurious smoothness. It’s the perfect balance of flavors and textures, making this ice cream an instant classic for any mint-chocolate lover.

Vanilla Pecan Praline Ice Cream

This creamy vanilla pecan praline ice cream is a delightful blend of nutty crunch and sweet, caramelized flavor. The vanilla ice cream base is rich and smooth, while the toasted pecans and homemade praline syrup create layers of sweetness and texture. It’s the perfect treat for those who love nutty, caramel-infused desserts and want to elevate their vanilla ice cream with a little Southern charm.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 5 large egg yolks
• 1 cup pecans (toasted and chopped)
• 1/2 cup brown sugar (packed)
• 1/4 cup heavy cream (for the praline syrup)
• 1 tablespoon unsalted butter

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Split the vanilla bean and scrape out the seeds, adding both the seeds and the pod to the saucepan. Heat the mixture over medium heat until it begins to steam.
2. While the cream mixture heats, whisk the egg yolks in a separate bowl. Gradually add a small amount of the hot cream mixture into the yolks, whisking constantly to temper them, and then pour the yolk mixture back into the saucepan.
3. Cook the custard over medium heat until it thickens and coats the back of a spoon. Strain the custard into a bowl, remove the vanilla pod, and let it cool to room temperature.
4. In a separate pan, melt the butter and brown sugar together. Stir in the 1/4 cup heavy cream and cook for about 5 minutes until it forms a syrupy consistency. Add the toasted pecans and stir to coat. Let it cool to room temperature.
5. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
6. Once the ice cream is nearly done churning, gently swirl in the pecan praline mixture.
7. Transfer the ice cream to a container and freeze for at least 2 hours to firm up before serving.

Vanilla pecan praline ice cream is a deliciously indulgent treat that combines the sweet, buttery crunch of praline pecans with a velvety vanilla base. The caramelized flavor of the praline syrup mingles perfectly with the smooth vanilla, creating a rich and nutty experience that’s both comforting and satisfying. This is an ice cream that will not only surprise with its depth of flavor but will also make you fall in love with every spoonful, especially if you’re a fan of nutty desserts.

Vanilla Espresso Ice Cream

For coffee lovers, this vanilla espresso ice cream combines the creamy, smooth texture of vanilla with the rich, bold flavor of espresso. The coffee flavor is perfectly balanced, providing a deep, aromatic essence without overpowering the sweet vanilla base. This coffee-infused ice cream is the perfect treat for those who want a little extra kick in their dessert, with an elegant mix of sweetness and coffee bitterness.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 5 large egg yolks
• 2 tablespoons instant espresso powder
• 1/4 cup hot water

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Split the vanilla bean lengthwise, scraping out the seeds and adding both the seeds and the pod to the saucepan. Heat the mixture over medium heat until it begins to steam.
2. While the cream mixture is heating, whisk the egg yolks in a separate bowl. In a small bowl, dissolve the espresso powder in hot water to make an espresso concentrate.
3. Gradually add a small amount of the hot cream mixture into the egg yolks, whisking constantly. Slowly pour the yolk mixture back into the saucepan with the remaining cream, and stir in the espresso concentrate.
4. Cook the custard over medium heat, stirring constantly until it thickens and coats the back of a spoon. Strain the custard into a bowl, remove the vanilla pod, and let it cool.
5. Once the custard is chilled (preferably overnight), churn it in your ice cream maker according to the manufacturer’s instructions.
6. Once churned, transfer the ice cream to a container and freeze for at least 2 hours to firm up before serving.

Vanilla espresso ice cream is the perfect fusion of bold coffee flavor and smooth vanilla creaminess. The espresso gives the ice cream a rich, aromatic depth, while the vanilla base balances out the bitterness with its sweetness, resulting in a dessert that’s both sophisticated and indulgent. Ideal for those who enjoy coffee-flavored treats or just want a twist on traditional vanilla, this ice cream is sure to be a hit for any coffee connoisseur.

French Vanilla Bean Ice Cream

French vanilla bean ice cream is the pinnacle of creamy desserts, offering a luscious, custard-based richness and the unmistakable warmth of real vanilla. The recipe uses egg yolks for a velvety texture and whole vanilla beans to create a robust and aromatic flavor. Each bite feels luxurious, making it a perfect dessert on its own or an indulgent accompaniment to cakes and pies.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1 vanilla bean (or 2 tablespoons pure vanilla extract)

Instructions:

1. In a medium saucepan, combine heavy cream, whole milk, and half the sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the pan. Heat on medium until steaming, but not boiling.
2. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick.
3. Slowly temper the egg yolks by whisking in a small amount of the hot cream mixture, then gradually combine the two mixtures.
4. Return the custard to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F).
5. Strain the mixture to remove the vanilla pod and any solids. Let cool to room temperature, then chill in the fridge for 4 hours or overnight.
6. Churn the custard in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze for at least 2 hours before serving.

French vanilla bean ice cream is a timeless classic, celebrated for its decadent creaminess and aromatic flavor. Whether served in a bowl, atop a warm dessert, or tucked inside a cone, this recipe captures the essence of indulgence. The real vanilla beans add depth, elevating this simple dessert into a gourmet experience.

Vanilla Honey Lavender Ice Cream

Vanilla honey lavender ice cream is a sophisticated dessert that marries sweet vanilla and floral lavender with the natural sweetness of honey. The subtle lavender undertones bring a calming, aromatic quality, while the honey offers a distinct depth that complements the creamy vanilla base. It’s a delightful choice for anyone seeking a unique and elegant ice cream experience.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup honey
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 1 tablespoon dried culinary lavender
• 5 large egg yolks

Instructions:

1. In a medium saucepan, heat the heavy cream, whole milk, honey, and lavender over medium heat until steaming. Split the vanilla bean and add the seeds and pod to the pan. Let the mixture steep for 15 minutes off the heat.
2. Strain the cream mixture to remove the lavender and vanilla pod, then reheat gently.
3. In a bowl, whisk the egg yolks until smooth. Slowly temper the yolks by adding a small amount of the hot cream mixture, then combine the two.
4. Cook the custard over medium heat, stirring constantly, until it thickens (170–175°F).
5. Let the custard cool, then refrigerate for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2 hours before serving.

Vanilla honey lavender ice cream is a dessert that feels both luxurious and calming, thanks to its delicate floral notes and creamy texture. The combination of lavender and honey creates a nuanced flavor profile that’s as delightful to the palate as it is to the senses. Perfect for a summer treat or an elegant dinner party dessert, this ice cream is truly unforgettable.

Vanilla Bourbon Ice Cream

Vanilla bourbon ice cream is an adult twist on the classic, adding the warm, smoky notes of bourbon to the creamy, sweet vanilla base. The bourbon not only enhances the flavor but also keeps the texture soft and scoopable, creating a sophisticated dessert perfect for special occasions or a nightcap treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 4 large egg yolks
• 1/4 cup bourbon

Instructions:

1. In a saucepan, combine heavy cream, milk, and half the sugar. Split the vanilla bean, scrape out the seeds, and add both the seeds and pod to the mixture. Heat over medium heat until steaming.
2. In a bowl, whisk the egg yolks with the remaining sugar until thick and pale. Temper the yolks by gradually whisking in the hot cream mixture, then return everything to the saucepan.
3. Cook the custard over medium heat, stirring constantly, until it thickens slightly (170–175°F). Remove from heat and stir in the bourbon.
4. Strain the mixture to remove the vanilla pod and any solids. Cool to room temperature, then refrigerate for at least 4 hours.
5. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2 hours before serving.

Vanilla bourbon ice cream is a creamy and indulgent dessert with a hint of sophistication. The rich vanilla base is perfectly complemented by the depth and warmth of the bourbon, creating a dessert that’s both comforting and refined. Whether served alone or paired with a warm dessert, this ice cream is sure to impress.

Vanilla Caramel Swirl Ice Cream

Vanilla caramel swirl ice cream combines the classic creaminess of vanilla with ribbons of rich, buttery caramel for a delightful textural and flavor contrast. The homemade caramel adds a luscious, golden sweetness that balances perfectly with the smooth vanilla base. It’s a decadent treat that’s as visually stunning as it is delicious.

Ingredients:

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large egg yolks

For the Caramel Swirl:

• 1/2 cup granulated sugar
• 3 tablespoons unsalted butter
• 1/4 cup heavy cream
• Pinch of salt

Instructions:

1. Prepare the Ice Cream Base:
   • In a saucepan, heat the cream, milk, and half the sugar over medium heat until steaming.
   • Whisk the egg yolks with the remaining sugar until pale and thick. Slowly temper the yolks by adding the hot cream mixture, then return to the pan.
   • Cook over medium heat, stirring constantly, until the mixture thickens slightly (170–175°F). Remove from heat and stir in the vanilla. Chill for at least 4 hours.
2. Prepare the Caramel Swirl:
   • In a small saucepan, melt the sugar over medium heat until it turns a golden amber color. Remove from heat and whisk in the butter, then slowly add the cream while stirring. Add a pinch of salt and let cool completely.
3. Churn and Assemble:
   • Churn the vanilla ice cream base in an ice cream maker according to the manufacturer’s instructions. Transfer to a container, layering the ice cream with drizzles of caramel. Swirl with a knife to create ribbons. Freeze for 2–4 hours before serving.

Vanilla caramel swirl ice cream is a harmonious blend of creamy and buttery sweetness. The homemade caramel ribbons create pockets of indulgence in every bite, making it a standout dessert for any occasion. Pair it with brownies or enjoy it solo for a heavenly treat.

Vanilla Almond Crunch Ice Cream

Vanilla almond crunch ice cream offers a delightful combination of creamy vanilla and the nutty, sweet crunch of caramelized almonds. This recipe strikes the perfect balance between smooth and crunchy textures, making it a hit for anyone who enjoys a little bite in their ice cream.

Ingredients:

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large egg yolks

For the Almond Crunch:

• 1/2 cup sliced almonds
• 1/4 cup granulated sugar
• 1 tablespoon unsalted butter

Instructions:

1. Prepare the Ice Cream Base:
   • Heat the cream, milk, and half the sugar in a saucepan until steaming.
   • In a bowl, whisk the egg yolks with the remaining sugar until pale. Gradually temper the yolks by adding the hot cream mixture. Return to the pan and cook until slightly thickened (170–175°F). Remove from heat, stir in vanilla, and chill for 4 hours.
2. Prepare the Almond Crunch:
   • In a skillet, melt the sugar and butter over medium heat. Add the almonds and stir until coated and golden. Spread on a parchment-lined tray to cool and harden. Break into small pieces.
3. Churn and Combine:
   • Churn the ice cream base in an ice cream maker. Fold in the almond crunch pieces during the last 2 minutes of churning. Freeze for 2–4 hours before serving.

Vanilla almond crunch ice cream delivers a satisfying mix of creamy indulgence and nutty sweetness. The caramelized almonds add a delightful texture and a rich, toasty flavor, making it a crowd-pleasing treat for any season.

Vanilla Chocolate Chip Cookie Dough Ice Cream

Vanilla chocolate chip cookie dough ice cream is a fun and irresistible dessert that combines creamy vanilla ice cream with chunks of edible cookie dough and chocolate chips. It’s a nostalgic treat that appeals to kids and adults alike, offering a playful twist on the classic vanilla base.

Ingredients:

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large egg yolks

For the Cookie Dough:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour (heat-treated)
• 1/4 cup mini chocolate chips

Instructions:

1. Prepare the Ice Cream Base:
   • Heat the cream, milk, and half the sugar until steaming.
   • Whisk egg yolks with the remaining sugar until thick. Temper the yolks with the hot cream mixture, then return to the pan and cook until thickened (170–175°F). Remove from heat, stir in vanilla, and chill for 4 hours.
2. Prepare the Cookie Dough:
   • In a bowl, cream butter, granulated sugar, and brown sugar. Mix in vanilla extract and flour until combined. Stir in the chocolate chips. Roll into small chunks and freeze for 1 hour.
3. Churn and Assemble:
   • Churn the ice cream base in an ice cream maker. Fold in the frozen cookie dough chunks during the last 2 minutes of churning. Freeze for 2–4 hours before serving.

Vanilla chocolate chip cookie dough ice cream is a playful and satisfying dessert that brings joy with every bite. The creamy vanilla pairs perfectly with the chewy, chocolate-studded cookie dough, making it an all-time favorite for dessert lovers of all ages.

Vanilla Coconut Cream Ice Cream

Vanilla coconut cream ice cream combines the creamy goodness of classic vanilla with the tropical flavor of coconut. The rich coconut cream lends a luscious texture, making this ice cream indulgently smooth and velvety. Whether you’re a coconut lover or just seeking a unique twist on traditional vanilla, this recipe is sure to delight your taste buds with every scoop.

Ingredients:

• 1 cup coconut cream
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large egg yolks
• 1/4 cup shredded unsweetened coconut (optional, for extra texture)

Instructions:

1. In a saucepan, combine coconut cream, heavy cream, whole milk, and sugar. Heat over medium until steaming but not boiling.
2. In a separate bowl, whisk the egg yolks until thick and pale. Gradually temper the yolks by adding a small amount of the hot cream mixture, then return everything to the saucepan.
3. Cook the custard over medium heat, stirring constantly, until it thickens slightly (170–175°F). Remove from heat and stir in the vanilla extract.
4. If using shredded coconut, add it to the custard mixture and let it steep for 10 minutes. Strain out the coconut if desired.
5. Cool the mixture to room temperature, then chill for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-4 hours before serving.

Vanilla coconut cream ice cream is a creamy, tropical indulgence perfect for those who appreciate the rich, fragrant flavor of coconut. With its smooth texture and delightful coconut notes, this ice cream transports you to a sunny beach with every bite, making it an excellent addition to any summer dessert table or a special treat for coconut lovers.

Vanilla Peanut Butter Swirl Ice Cream

Vanilla peanut butter swirl ice cream combines the classic creamy vanilla base with indulgent swirls of smooth peanut butter, creating a dessert that’s both rich and satisfying. The salty-sweet contrast between the vanilla and peanut butter makes this ice cream a comforting yet exciting treat that will appeal to all ages. It’s a great dessert to satisfy both vanilla and peanut butter cravings in one!

Ingredients:

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large egg yolks

For the Peanut Butter Swirl:

• 1/2 cup peanut butter (smooth or chunky, your choice)
• 2 tablespoons powdered sugar
• 1 tablespoon whole milk

Instructions:

1. Prepare the Ice Cream Base:
   • Heat the heavy cream, milk, and sugar in a saucepan until steaming.
   • Whisk the egg yolks with the remaining sugar until pale and thick. Slowly add the hot cream mixture to temper the yolks, then return to the saucepan.
   • Cook the custard over medium heat, stirring constantly, until it thickens (170–175°F). Remove from heat and stir in vanilla extract.
   • Cool the custard to room temperature, then refrigerate for at least 4 hours.
2. Prepare the Peanut Butter Swirl:
   • In a small bowl, combine the peanut butter, powdered sugar, and milk. Microwave in 10-second bursts until smooth and slightly runny, making it easy to swirl.
3. Churn and Swirl:
   • Churn the ice cream base in an ice cream maker. Transfer the ice cream to a container, then drizzle the peanut butter mixture over the top. Use a spoon to swirl the peanut butter into the ice cream. Freeze for 2-4 hours before serving.

Vanilla peanut butter swirl ice cream is the perfect marriage of creamy, sweet vanilla and rich, savory peanut butter. The swirls of peanut butter provide a delightful contrast in texture and flavor, making this ice cream a crowd-pleasing treat. Perfect for a family dessert night or a quick indulgence on a hot day, it’s a comforting yet decadent option that hits the spot every time.

Vanilla Cinnamon Roll Ice Cream

Vanilla cinnamon roll ice cream takes the comforting flavors of freshly baked cinnamon rolls and transforms them into a creamy frozen treat. The smooth vanilla base is swirled with chunks of cinnamon roll dough and a touch of cinnamon, offering a flavor experience that is both rich and satisfying. This ice cream combines the best of both worlds—dessert and breakfast—in a decadent way.

Ingredients:

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large egg yolks

For the Cinnamon Roll Mix:

• 2 cinnamon rolls (store-bought or homemade)
• 1 tablespoon butter, melted
• 1 teaspoon cinnamon
• 1/4 cup brown sugar

Instructions:

1. Prepare the Ice Cream Base:
   • In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium until steaming.
   • Whisk the egg yolks with the remaining sugar until thick and pale. Gradually add a small amount of the hot cream mixture to temper the yolks, then return everything to the saucepan.
   • Cook over medium heat, stirring constantly, until the custard thickens slightly (170–175°F). Remove from heat and stir in vanilla extract.
   • Cool the mixture to room temperature, then refrigerate for at least 4 hours.
2. Prepare the Cinnamon Roll Mix:
   • Break the cinnamon rolls into small chunks and toss with melted butter, cinnamon, and brown sugar.
   • Freeze the cinnamon roll pieces for about 30 minutes to make them easier to swirl into the ice cream.
3. Churn and Assemble:
   • Churn the ice cream base in an ice cream maker. Once done, gently fold in the frozen cinnamon roll chunks. Swirl the mixture a bit to create pockets of cinnamon goodness.
   • Freeze for 2-4 hours before serving.

Vanilla cinnamon roll ice cream combines the beloved taste of cinnamon rolls with the smooth, creamy texture of ice cream. The cinnamon roll chunks add a chewy element, while the spiced cinnamon swirl brings a touch of warmth to the vanilla base. It’s the perfect dessert for those who love comforting flavors with a fun twist, and it’s sure to be a hit at any gathering.

Vanilla Bean Caramel Swirl Ice Cream

Vanilla bean caramel swirl ice cream offers a luxurious and indulgent dessert experience, bringing together the rich essence of real vanilla beans with the silky sweetness of homemade caramel. This combination creates a dessert that’s both creamy and decadent, with every scoop delivering the perfect balance of flavors. The caramel swirl adds a smooth, buttery finish that complements the aromatic vanilla bean base, making this ice cream irresistible for any occasion.

Ingredients:

For the Vanilla Bean Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 4 large egg yolks

For the Caramel Swirl:

• 1 cup granulated sugar
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Vanilla Bean Ice Cream Base:
   • In a saucepan, combine the heavy cream and whole milk. Split the vanilla bean lengthwise, scrape out the seeds, and add them along with the bean pod to the milk mixture. Heat over medium until steaming, then remove from heat and let it infuse for about 10 minutes.
   • In a separate bowl, whisk the egg yolks and sugar until thick and pale. Gradually add the hot cream mixture to temper the yolks, then return everything to the saucepan.
   • Cook the custard over medium heat until it thickens (170–175°F). Remove from heat, discard the vanilla bean pod, and allow the custard to cool.
   • Once cooled, chill the custard for at least 4 hours or overnight.
2. Prepare the Caramel Swirl:
   • In a saucepan, melt the sugar over medium heat, stirring constantly. Once melted and golden brown, carefully add the butter and stir. Slowly pour in the heavy cream while stirring to form a smooth caramel sauce. Add vanilla extract and stir to combine. Let it cool completely.
3. Churn the Ice Cream:
   • Churn the chilled vanilla bean custard in an ice cream maker according to the manufacturer’s instructions.
   • Once churned, transfer the ice cream to a container and swirl in the cooled caramel sauce, creating ribbons throughout the ice cream. Freeze for 2-4 hours before serving.

Vanilla bean caramel swirl ice cream offers an exquisite balance of sweet, creamy, and buttery flavors. The real vanilla bean base provides a depth of flavor that’s complemented by the rich, golden caramel ribbons. Every bite is a delicious contrast of smooth and sweet, making this ice cream a luxurious treat. It’s perfect for special occasions or whenever you crave a comforting yet indulgent dessert.

Vanilla Hazelnut Coffee Ice Cream

Vanilla hazelnut coffee ice cream brings a delightful combination of nutty hazelnuts and robust coffee flavors, paired with a creamy vanilla base. The nutty crunch of toasted hazelnuts adds texture, while the coffee provides a smooth, aromatic richness. This ice cream is perfect for coffee lovers looking for a dessert that offers a sophisticated blend of flavors. Whether enjoyed after dinner or as an afternoon treat, it’s a flavor combination that’s sure to impress.

Ingredients:

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tablespoons instant coffee or finely ground espresso
• 1 tablespoon pure vanilla extract
• 4 large egg yolks

For the Hazelnuts:

• 1/2 cup chopped hazelnuts
• 1 tablespoon butter
• 1 tablespoon honey

Instructions:

1. Prepare the Ice Cream Base:
   • In a saucepan, heat the heavy cream, whole milk, sugar, and instant coffee or espresso over medium heat until the mixture is steaming.
   • Whisk the egg yolks with the remaining sugar until pale and thick. Gradually add the hot cream mixture to temper the yolks, then return everything to the saucepan.
   • Cook the custard over medium heat, stirring constantly, until it thickens slightly (170–175°F). Remove from heat and stir in the vanilla extract.
   • Cool the mixture to room temperature, then refrigerate for at least 4 hours.
2. Toast the Hazelnuts:
   • In a small pan, melt the butter over medium heat. Add the chopped hazelnuts and honey, then toast them until golden and fragrant. Remove from heat and let them cool.
3. Churn the Ice Cream:
   • Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
   • During the last few minutes of churning, add the toasted hazelnuts to the ice cream.
   • Transfer the ice cream to a container and freeze for 2-4 hours before serving.

Vanilla hazelnut coffee ice cream is a rich and satisfying dessert that marries the deep flavors of coffee with the delicate crunch of hazelnuts. The creamy vanilla base serves as the perfect backdrop for these bold flavors, making this ice cream a standout treat. Whether you enjoy it as a pick-me-up or an after-dinner indulgence, this ice cream is sure to become a favorite for coffee lovers and nut enthusiasts alike.

Vanilla Strawberry Balsamic Swirl Ice Cream

Vanilla strawberry balsamic swirl ice cream is a sophisticated dessert that elevates the traditional strawberry ice cream with a tangy balsamic reduction. The sweet, creamy vanilla ice cream pairs beautifully with the bright and slightly tart strawberry balsamic swirl, creating a dessert that’s both unexpected and delightful. This combination of flavors works perfectly together, offering a fresh take on the classic strawberry flavor that’s perfect for any special occasion.

Ingredients:

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large egg yolks

For the Strawberry Balsamic Swirl:

• 1 1/2 cups fresh strawberries, hulled and sliced
• 1/4 cup balsamic vinegar
• 1/4 cup sugar

Instructions:

1. Prepare the Ice Cream Base:
   • In a saucepan, combine heavy cream, whole milk, and sugar, and heat over medium until steaming.
   • Whisk the egg yolks with the remaining sugar until thick and pale. Gradually add the hot cream mixture to temper the yolks, then return everything to the saucepan.
   • Cook the custard over medium heat until it thickens slightly (170–175°F). Remove from heat and stir in vanilla extract.
   • Cool the custard to room temperature, then chill in the refrigerator for at least 4 hours.
2. Prepare the Strawberry Balsamic Swirl:
   • In a saucepan, combine the strawberries, balsamic vinegar, and sugar. Heat over medium until the strawberries break down and the mixture thickens, about 10-15 minutes.
   • Let the mixture cool completely before using.
3. Churn the Ice Cream:
   • Churn the chilled vanilla custard in an ice cream maker according to the manufacturer’s instructions.
   • Once the ice cream has finished churning, swirl in the cooled strawberry balsamic mixture. Freeze for 2-4 hours before serving.

Vanilla strawberry balsamic swirl ice cream takes a simple favorite and transforms it into something extraordinary. The strawberry balsamic swirl adds a tangy, sophisticated layer that perfectly complements the sweet vanilla base, creating a dessert that’s both refreshing and indulgent. This ice cream is ideal for those who enjoy unique, complex flavors that stand out at any gathering or as a personal treat.

Note: More recipes are coming soon!