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When it comes to making delicious ice cream at home, a Cuisinart Electric Ice Cream Maker is a game-changer.
Whether you’re craving something rich and creamy, light and fruity, or a unique flavor combination, this kitchen appliance has you covered.
In this blog, we’ve gathered over 26 irresistible recipes that you can easily make with your Cuisinart ice cream maker.
From classic chocolate chip to more adventurous combinations like salted caramel pretzel or mint chocolate chip, the possibilities are endless.
Not only do these recipes deliver creamy, decadent ice cream, but they also provide fun ways to experiment with flavors and ingredients.
Let’s dive into these creative and simple ice cream ideas to bring joy to your kitchen!
26+ Must-Try Cuisinart Electric Ice Cream Maker Recipes for All Ages
With these 26+ Cuisinart Electric Ice Cream Maker recipes, you now have a wide variety of treats to satisfy every craving.
Whether you’re entertaining guests or enjoying a quiet night in, these homemade ice cream recipes will impress your friends and family.
The best part?
Making your own ice cream ensures you control the ingredients, so you can create healthier versions or indulge in luxurious flavors.
Don’t hesitate to experiment with these recipes and find new combinations that suit your taste.
Classic Vanilla Bean Ice Cream
This timeless vanilla bean ice cream is a creamy, rich, and decadent dessert that showcases the pure flavor of vanilla. Made with a custard base, it’s perfect for enjoying on its own or as an accompaniment to pies, cakes, or warm desserts.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- 4 large egg yolks
Instructions:
- Prepare the Vanilla Base:
- Slice the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to a saucepan with the cream, milk, and sugar. Heat gently until it’s just about to simmer. Remove from heat and let it steep for 15 minutes.
- Make the Custard:
- In a bowl, whisk the egg yolks. Gradually add the warm cream mixture to the yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring, until thickened. Do not boil.
- Cool and Chill:
- Strain the custard through a fine-mesh sieve to remove the vanilla pod. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the Ice Cream:
- Pour the chilled mixture into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Freeze and Serve:
- Transfer to an airtight container and freeze for 2-4 hours for a firmer texture. Serve and enjoy!
This classic vanilla bean ice cream is a dessert staple that never goes out of style. With its creamy texture and robust vanilla flavor, it’s the perfect foundation for sundaes, milkshakes, or as a stand-alone treat.
Chocolate Fudge Swirl Ice Cream
Indulge in the ultimate chocolate experience with this chocolate fudge swirl ice cream. A rich chocolate base is complemented by ribbons of decadent homemade fudge, creating a dessert that’s pure bliss in every bite.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder
- 4 large egg yolks
- 1/2 cup dark chocolate, chopped
- 1/2 cup fudge sauce (homemade or store-bought)
Instructions:
- Prepare the Chocolate Base:
- In a saucepan, whisk together cream, milk, sugar, and cocoa powder. Heat until just about to simmer. Remove from heat and add the chopped chocolate, stirring until melted.
- Make the Custard:
- Whisk the egg yolks in a bowl. Slowly add the warm chocolate mixture to the yolks, whisking constantly. Return to the saucepan and cook over low heat until thickened.
- Chill and Prepare:
- Strain the mixture into a bowl, let it cool to room temperature, and then chill in the refrigerator for at least 4 hours.
- Churn and Add Swirls:
- Pour the chilled base into your Cuisinart electric ice cream maker and churn. During the last few minutes of churning, drizzle the fudge sauce into the ice cream to create swirls.
- Freeze and Serve:
- Transfer to a container and freeze for a firmer texture. Serve and delight in the chocolatey goodness.
This chocolate fudge swirl ice cream is a chocolate lover’s dream come true. The combination of creamy chocolate and rich fudge swirls will leave you craving more with every spoonful.
Strawberry Cheesecake Ice Cream
If you love the tangy sweetness of cheesecake and the refreshing flavor of strawberries, this strawberry cheesecake ice cream will become your new favorite. It’s a delightful fusion of creamy cheesecake and fruity goodness.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries, diced
- 1/4 cup graham cracker crumbs
Instructions:
- Blend the Base:
- In a blender, combine cream, milk, cream cheese, sugar, and vanilla extract. Blend until smooth. Chill the mixture in the refrigerator for 2 hours.
- Prepare the Strawberries:
- Toss the diced strawberries with 1 tablespoon of sugar and let them macerate for 15 minutes.
- Churn the Ice Cream:
- Pour the base into your Cuisinart electric ice cream maker and churn. During the last few minutes, fold in the macerated strawberries and graham cracker crumbs.
- Freeze and Serve:
- Transfer to a container and freeze for 2-4 hours for a firmer consistency. Enjoy!
This strawberry cheesecake ice cream is a delightful mix of creamy, tangy, and sweet flavors. With bursts of fresh strawberry and crunchy graham cracker pieces, it’s like enjoying a slice of cheesecake in frozen form.
Salted Caramel Ice Cream
Indulge in the perfect balance of sweet and salty with this salted caramel ice cream. Creamy and luscious, this recipe features a rich caramel flavor with a hint of salt that elevates the dessert to gourmet status. Ideal for caramel lovers, this ice cream is a decadent treat for any occasion.
Ingredients:
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 teaspoon sea salt
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
Instructions:
- Make the Caramel:
- In a heavy-bottomed saucepan, heat the sugar over medium heat, stirring until it melts into a golden-brown caramel. Slowly add the cream while whisking constantly (it will bubble vigorously). Remove from heat and stir until smooth.
- Prepare the Custard:
- In a separate bowl, whisk the egg yolks. Gradually add the warm caramel mixture to the yolks, whisking constantly. Return to the saucepan and cook over low heat, stirring until the custard thickens.
- Add Salt and Vanilla:
- Stir in the sea salt and vanilla extract. Let the mixture cool to room temperature and then refrigerate for at least 4 hours.
- Churn the Ice Cream:
- Pour the chilled base into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Freeze and Serve:
- Transfer to an airtight container and freeze for 2-4 hours before serving.
This salted caramel ice cream offers a rich and creamy dessert with an irresistible balance of flavors. The touch of salt enhances the sweetness of the caramel, making it a crowd-pleaser that will quickly become a favorite.
Mint Chocolate Chip Ice Cream
Cool and refreshing, this mint chocolate chip ice cream is the ultimate summer treat. Featuring a creamy mint-flavored base with crunchy chocolate chips, it’s a classic dessert that never goes out of style.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon peppermint extract
- 4 large egg yolks
- 1/2 cup mini chocolate chips
- A few drops of green food coloring (optional)
Instructions:
- Prepare the Base:
- Heat cream, milk, and sugar in a saucepan until the sugar dissolves and the mixture is warm.
- Make the Custard:
- Whisk the egg yolks in a bowl. Slowly add the warm cream mixture to the yolks, whisking constantly. Return to the saucepan and cook over low heat until thickened.
- Flavor and Chill:
- Stir in the peppermint extract and food coloring (if using). Let the mixture cool to room temperature, then chill in the refrigerator for 4 hours.
- Churn and Add Chocolate Chips:
- Pour the base into your Cuisinart electric ice cream maker and churn. Add the mini chocolate chips during the last few minutes of churning.
- Freeze and Serve:
- Transfer to a container and freeze for 2-4 hours for a firmer texture.
This mint chocolate chip ice cream combines the refreshing flavor of mint with the satisfying crunch of chocolate chips. It’s a perfect dessert to enjoy on a warm day or to serve at parties and family gatherings.
Honey Lavender Ice Cream
This honey lavender ice cream is a sophisticated dessert with a delicate floral flavor. The natural sweetness of honey complements the aromatic lavender, making it a luxurious and unique treat perfect for special occasions or a gourmet indulgence.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 2 tablespoons dried culinary lavender
- 4 large egg yolks
Instructions:
- Infuse the Lavender:
- Heat cream, milk, and honey in a saucepan until just about to simmer. Add the lavender and steep for 20 minutes. Strain to remove the lavender.
- Prepare the Custard:
- In a bowl, whisk the egg yolks. Gradually add the warm lavender-infused mixture to the yolks, whisking constantly. Return to the saucepan and cook over low heat, stirring until thickened.
- Chill and Churn:
- Let the mixture cool to room temperature, then refrigerate for at least 4 hours. Pour the base into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Freeze and Serve:
- Transfer to an airtight container and freeze for 2-4 hours for a firmer consistency.
Honey lavender ice cream is a delightful blend of subtle floral notes and creamy sweetness. Its elegant flavor profile makes it a standout dessert that’s sure to impress guests or serve as a sophisticated treat for yourself.
Peanut Butter Cup Ice Cream
This peanut butter cup ice cream is a rich and creamy dessert that combines the nutty flavor of peanut butter with chunks of chocolate peanut butter cups. It’s the ultimate indulgence for peanut butter lovers and a perfect treat for any occasion.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped peanut butter cups
Instructions:
- Make the Base:
- Heat the cream, milk, and sugar in a saucepan over medium heat until the sugar dissolves. Stir in the peanut butter until fully incorporated. Remove from heat and stir in vanilla extract.
- Cool and Chill:
- Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
- Churn the Ice Cream:
- Pour the chilled base into your Cuisinart electric ice cream maker and churn. During the last few minutes of churning, add the chopped peanut butter cups.
- Freeze and Serve:
- Transfer to an airtight container and freeze for 2-4 hours for a firmer texture. Serve and enjoy!
This peanut butter cup ice cream is a decadent blend of creamy, nutty, and chocolatey goodness. It’s a delightful dessert that’s sure to satisfy cravings and bring smiles to everyone’s faces.
Coconut Lime Ice Cream
This tropical coconut lime ice cream is refreshing and zesty, perfect for hot summer days. The creamy coconut base is brightened with fresh lime juice and zest, creating a dessert that’s both indulgent and invigorating.
Ingredients:
- 1 can (14 oz) coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- Zest of 2 limes
- 1/4 cup fresh lime juice
- 1/4 cup shredded coconut (optional)
Instructions:
- Mix the Ingredients:
- In a mixing bowl, whisk together coconut milk, heavy cream, sugar, lime zest, and lime juice until the sugar is dissolved. Chill the mixture in the refrigerator for 2 hours.
- Churn the Ice Cream:
- Pour the chilled base into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions. If desired, add shredded coconut during the last few minutes of churning.
- Freeze and Serve:
- Transfer to an airtight container and freeze for 2-4 hours. Enjoy a taste of the tropics!
This coconut lime ice cream is a delightful balance of creamy and citrusy flavors. It’s a tropical escape in every bite, making it a must-try for those who love refreshing and unique desserts.
Coffee Toffee Crunch Ice Cream
Coffee toffee crunch ice cream is a dreamy dessert for coffee enthusiasts. The bold coffee flavor is paired with crunchy toffee pieces, creating a perfect blend of rich and sweet that’s impossible to resist.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant coffee granules or espresso powder
- 4 large egg yolks
- 1/2 cup crushed toffee pieces
Instructions:
- Prepare the Coffee Base:
- Heat cream, milk, sugar, and coffee granules in a saucepan over medium heat until the coffee dissolves and the mixture is warm.
- Make the Custard:
- Whisk the egg yolks in a bowl. Gradually add the warm coffee mixture to the yolks, whisking constantly. Return to the saucepan and cook over low heat until thickened.
- Chill and Churn:
- Cool the mixture to room temperature and refrigerate for at least 4 hours. Pour the base into your Cuisinart electric ice cream maker and churn. Add crushed toffee pieces during the last few minutes of churning.
- Freeze and Serve:
- Transfer to a container and freeze for 2-4 hours for a firmer texture. Serve and savor!
This coffee toffee crunch ice cream is a heavenly combination of bold coffee flavor and sweet, crunchy toffee. It’s the perfect pick-me-up dessert for coffee lovers and anyone who enjoys a delightful texture in their ice cream.
Raspberry Cheesecake Ice Cream
This raspberry cheesecake ice cream is a delicious twist on a classic dessert. With a creamy cheesecake-flavored base swirled with fresh raspberry puree and crunchy graham cracker crumbs, it’s the perfect balance of tart, sweet, and rich.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries (or raspberry puree)
- 1/4 cup graham cracker crumbs
Instructions:
- Make the Cheesecake Base:
- In a mixing bowl, beat the cream cheese until smooth. Add the heavy cream, milk, sugar, and vanilla extract. Whisk until fully combined and smooth.
- Prepare the Raspberry Swirl:
- Blend the raspberries in a food processor until smooth. If you prefer a smoother texture, strain to remove seeds.
- Churn the Ice Cream:
- Pour the cheesecake base into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Swirl and Freeze:
- Once the ice cream reaches soft-serve consistency, gently fold in the raspberry puree and graham cracker crumbs, creating a swirl.
- Freeze and Serve:
- Transfer to an airtight container and freeze for 2-4 hours. Serve with additional graham cracker crumbs on top if desired.
This raspberry cheesecake ice cream is a wonderful combination of creamy, tangy, and fruity flavors with the satisfying crunch of graham cracker crumbs. It’s a decadent treat that combines the best of both worlds, offering an indulgent yet refreshing dessert experience.
Chocolate Mint Swirl Ice Cream
If you love chocolate and mint together, this chocolate mint swirl ice cream will be your new favorite. The creamy mint ice cream base is complemented with a rich, fudgy chocolate swirl, creating the perfect combination of flavors for chocolate and mint lovers.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon peppermint extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup water
- 4 large egg yolks
- 1/4 cup mini chocolate chips
Instructions:
- Prepare the Mint Base:
- Heat the heavy cream, whole milk, and sugar in a saucepan over medium heat until the sugar is dissolved. Whisk in the peppermint extract.
- Make the Custard:
- In a separate bowl, whisk the egg yolks. Gradually add the warm cream mixture to the yolks, whisking constantly. Return to the saucepan and cook over low heat until thickened.
- Prepare the Chocolate Swirl:
- In a small saucepan, whisk together the cocoa powder and water until smooth. Heat over low heat until it forms a thick chocolate sauce. Let it cool slightly.
- Churn the Ice Cream:
- Pour the mint base into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Add the Chocolate Swirl:
- Once the ice cream is churned, gently fold in the chocolate swirl and mini chocolate chips.
- Freeze and Serve:
- Transfer to an airtight container and freeze for 2-4 hours for a firmer texture.
This chocolate mint swirl ice cream is the perfect dessert for those who enjoy the classic pairing of chocolate and mint. The creamy mint base with swirls of rich chocolate creates a refreshing and indulgent treat that’s sure to impress your guests.
Maple Pecan Ice Cream
Maple pecan ice cream is a cozy, fall-inspired dessert with the deep, rich flavor of maple syrup combined with crunchy, toasted pecans. Its creamy texture and sweet, nutty flavor make it an excellent choice for anyone who loves comforting, indulgent flavors.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup maple syrup
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup toasted pecans, chopped
Instructions:
- Make the Base:
- In a saucepan, combine the cream, milk, maple syrup, and brown sugar. Heat over medium heat until the sugar dissolves and the mixture is warmed through.
- Make the Custard:
- Whisk the mixture continuously, then bring it to a simmer. Let it simmer for 5 minutes, allowing the flavors to blend.
- Chill the Mixture:
- Remove the mixture from heat, stir in the vanilla extract, and let it cool to room temperature. Refrigerate for at least 4 hours.
- Churn the Ice Cream:
- Pour the chilled base into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Add Pecans:
- Once the ice cream reaches soft-serve consistency, gently fold in the toasted chopped pecans.
- Freeze and Serve:
- Transfer the ice cream to an airtight container and freeze for 2-4 hours for a firmer texture.
This maple pecan ice cream is a delicious combination of creamy sweetness and nutty crunch. The maple syrup adds a warm, comforting flavor that’s perfectly complemented by the toasted pecans. It’s the perfect dessert for autumn or any time you want a comforting, indulgent treat.
Strawberry Cheesecake Ice Cream
Strawberry cheesecake ice cream combines the best of two beloved desserts: creamy cheesecake and sweet, ripe strawberries. With a tangy cheesecake base and swirls of fresh strawberry puree, this ice cream is a fruity and indulgent treat that’s perfect for any season.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- 1/4 cup graham cracker crumbs (optional)
Instructions:
- Make the Cheesecake Base:
- In a mixing bowl, beat the cream cheese until smooth. Add the heavy cream, milk, sugar, and vanilla extract. Whisk until fully combined and smooth.
- Prepare the Strawberry Swirl:
- Blend the strawberries in a food processor or blender until smooth. You can strain the mixture if you prefer a smoother texture.
- Churn the Ice Cream:
- Pour the cheesecake base into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Swirl and Freeze:
- Once the ice cream reaches soft-serve consistency, gently fold in the strawberry puree. Optionally, add graham cracker crumbs for a cheesecake-like texture.
- Freeze and Serve:
- Transfer to an airtight container and freeze for 2-4 hours. Serve with extra strawberry swirl or graham cracker crumbs for garnish.
This strawberry cheesecake ice cream offers the perfect combination of creamy, tangy cheesecake and sweet, refreshing strawberry. It’s a decadent and satisfying treat that brings the flavors of a classic dessert into a cool, creamy form. Perfect for anyone who loves fruity, cheesecake-inspired desserts.
Cinnamon Roll Ice Cream
Cinnamon roll ice cream brings the comfort of warm, gooey cinnamon rolls into a frozen dessert. The cinnamon ice cream base is swirled with ribbons of cinnamon sugar and chunks of soft, doughy cinnamon rolls. It’s the ultimate breakfast-inspired treat for any time of day.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cinnamon rolls (store-bought or homemade), chopped into bite-sized pieces
- 1/4 cup brown sugar
Instructions:
- Make the Cinnamon Ice Cream Base:
- In a saucepan, heat the cream, milk, sugar, and cinnamon over medium heat until the sugar dissolves. Stir to combine and remove from heat once it’s fully mixed.
- Chill the Base:
- Let the mixture cool to room temperature, then refrigerate for 2 hours to chill.
- Churn the Ice Cream:
- Pour the chilled base into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Add the Cinnamon Rolls:
- During the last few minutes of churning, gently add the chopped cinnamon rolls and brown sugar, allowing them to swirl into the ice cream.
- Freeze and Serve:
- Transfer to an airtight container and freeze for 2-4 hours for a firmer texture. Serve and enjoy the warm, comforting flavors of cinnamon rolls in ice cream form.
Cinnamon roll ice cream is an indulgent treat that combines the warm, comforting flavors of cinnamon rolls with the creamy, chilled texture of ice cream. It’s a unique, dessert twist on a breakfast classic that’s perfect for any cinnamon lover.
Lemon Blueberry Cheesecake Ice Cream
Lemon blueberry cheesecake ice cream is a refreshing, creamy dessert that combines tangy lemon cheesecake with sweet, juicy blueberries. The tartness of the lemon perfectly balances the sweetness of the blueberries, creating an unforgettable flavor combination.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries
- 1/4 cup graham cracker crumbs
Instructions:
- Make the Cheesecake Base:
- In a mixing bowl, beat the cream cheese until smooth. Add the heavy cream, milk, sugar, vanilla extract, lemon zest, and lemon juice. Whisk until fully combined and smooth.
- Prepare the Blueberry Swirl:
- In a small saucepan, cook the blueberries over medium heat until they burst and release their juice. Let it cool and blend until smooth.
- Churn the Ice Cream:
- Pour the cheesecake base into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Add the Blueberry Swirl:
- Once the ice cream reaches soft-serve consistency, gently fold in the blueberry puree and graham cracker crumbs.
- Freeze and Serve:
- Transfer to an airtight container and freeze for 2-4 hours. Serve with extra blueberry swirl or graham cracker crumbs for garnish.
Lemon blueberry cheesecake ice cream is a refreshing, creamy dessert that’s bursting with vibrant flavors. The tangy lemon and sweet blueberries create a perfect contrast, making this ice cream a delightful treat that’s as pleasing to the taste buds as it is to the eyes.
Coconut Almond Fudge Ice Cream
This coconut almond fudge ice cream brings together the tropical flavors of coconut and the crunch of almonds, all while enveloped in a rich chocolate fudge swirl. It’s a perfect balance of creamy, nutty, and chocolatey goodness, making it an irresistible treat for coconut and chocolate lovers alike.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
- 1/2 cup toasted almonds, chopped
- 1/2 cup chocolate fudge sauce
Instructions:
- Make the Coconut Ice Cream Base:
- In a saucepan, heat the cream, milk, and sugar over medium heat, stirring until the sugar dissolves. Once dissolved, stir in the shredded coconut and vanilla extract. Let it simmer for a few minutes to allow the flavors to blend.
- Chill the Mixture:
- Remove the saucepan from heat and let it cool to room temperature. Once cooled, refrigerate the mixture for at least 2 hours or overnight.
- Churn the Ice Cream:
- Pour the chilled coconut mixture into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Add Fudge and Almonds:
- Once the ice cream reaches soft-serve consistency, gently fold in the toasted almonds and swirl in the chocolate fudge sauce.
- Freeze and Serve:
- Transfer the ice cream to an airtight container and freeze for 2-4 hours to firm up. Serve and enjoy the delightful combination of coconut, almonds, and chocolate.
Coconut almond fudge ice cream is the ultimate indulgence for those who love a blend of tropical flavors and chocolatey richness. The creamy coconut base and crunchy almonds are elevated by the decadent fudge swirl, making this dessert perfect for any occasion or simply as a sweet treat after dinner.
Coffee Toffee Crunch Ice Cream
Coffee toffee crunch ice cream offers the perfect balance of bitter coffee and sweet, crunchy toffee pieces. The rich coffee ice cream base is mixed with chewy toffee bits, creating a delightful contrast in textures and flavors. It’s an excellent choice for coffee lovers who appreciate a bit of crunch in their dessert.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant coffee granules
- 1 teaspoon vanilla extract
- 1/2 cup toffee bits
Instructions:
- Make the Coffee Ice Cream Base:
- In a saucepan, combine the cream, milk, sugar, and instant coffee. Heat over medium heat, stirring until the sugar dissolves and the coffee granules are fully dissolved.
- Chill the Mixture:
- Remove the mixture from heat and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours.
- Churn the Ice Cream:
- Pour the chilled coffee mixture into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Add the Toffee Bits:
- Once the ice cream reaches soft-serve consistency, gently fold in the toffee bits.
- Freeze and Serve:
- Transfer the ice cream to an airtight container and freeze for 2-4 hours for a firmer texture. Serve and enjoy the rich flavor of coffee paired with sweet toffee crunch.
Coffee toffee crunch ice cream is a delightful dessert that combines the boldness of coffee with the sweetness of toffee. The smooth, creamy texture of the ice cream and the crunch of toffee make it an irresistible treat for coffee lovers and dessert enthusiasts alike.
Peach Melba Ice Cream
Peach Melba ice cream is a classic dessert that combines the sweetness of peaches with the tartness of raspberry sauce. The rich, creamy ice cream is beautifully swirled with fresh peach puree and a tangy raspberry sauce, making it a refreshing and indulgent treat for any occasion.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 ripe peaches, peeled and pureed
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons sugar
Instructions:
- Make the Peach Ice Cream Base:
- In a saucepan, combine the cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves. Once dissolved, add the peach puree and vanilla extract. Stir to combine and let it simmer for 5 minutes to allow the flavors to blend.
- Chill the Mixture:
- Remove from heat and let the mixture cool to room temperature. Refrigerate for at least 2 hours.
- Churn the Ice Cream:
- Pour the chilled peach mixture into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Make the Raspberry Sauce:
- In a small saucepan, heat the raspberries and sugar over medium heat, stirring occasionally, until the raspberries break down into a thick sauce. Remove from heat and strain to remove the seeds. Let it cool.
- Swirl and Freeze:
- Once the ice cream is churned, gently swirl in the raspberry sauce.
- Freeze and Serve:
- Transfer the ice cream to an airtight container and freeze for 2-4 hours for a firmer texture. Serve and enjoy the refreshing combination of peach and raspberry.
Peach Melba ice cream is a delightful and sophisticated dessert that combines the sweet freshness of peaches with the tart kick of raspberry. Its creamy texture and refreshing fruity flavors make it a perfect summer treat or a refreshing dessert to serve at special occasions.
Mint Chocolate Chip Ice Cream
Mint chocolate chip ice cream is a classic flavor that combines the cool, refreshing taste of mint with the rich crunch of chocolate chips. This homemade version has a creamy mint base and plenty of chocolate chips, making it a refreshing treat that’s perfect for any occasion.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions:
- Make the Mint Ice Cream Base:
- In a saucepan, heat the cream, milk, and sugar over medium heat, stirring until the sugar dissolves. Once dissolved, remove from heat and stir in the peppermint and vanilla extracts.
- Chill the Mixture:
- Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Churn the Ice Cream:
- Pour the chilled mixture into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Add the Chocolate Chips:
- Once the ice cream reaches soft-serve consistency, fold in the chocolate chips.
- Freeze and Serve:
- Transfer the ice cream to an airtight container and freeze for 2-4 hours to firm up. Serve and enjoy the refreshing mint with rich chocolate in every bite.
Mint chocolate chip ice cream is a timeless favorite that combines the refreshing flavor of mint with the crunch of chocolate chips. It’s simple to make yet packed with refreshing flavors that make it the perfect dessert for mint lovers.
Salted Caramel Pretzel Ice Cream
Salted caramel pretzel ice cream combines the sweetness of caramel with the salty crunch of pretzels, making it the perfect balance of flavors. The creamy caramel base is complemented by crunchy pretzel pieces, creating a decadent and satisfying dessert that hits all the right notes.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup caramel sauce
- 1 teaspoon vanilla extract
- 1/2 cup crushed pretzels
- 1/4 teaspoon sea salt
Instructions:
- Make the Caramel Base:
- In a saucepan, heat the cream, milk, and sugar over medium heat until the sugar dissolves. Once dissolved, stir in the caramel sauce and vanilla extract. Bring to a simmer and let cook for 5-7 minutes.
- Chill the Mixture:
- Remove the mixture from heat and allow it to cool to room temperature. Then refrigerate for at least 2 hours.
- Churn the Ice Cream:
- Pour the chilled caramel mixture into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Add the Pretzels and Salt:
- Once the ice cream reaches soft-serve consistency, gently fold in the crushed pretzels and sea salt.
- Freeze and Serve:
- Transfer the ice cream to an airtight container and freeze for 2-4 hours to firm up. Serve and enjoy the delightful mix of sweet caramel and salty pretzels.
Salted caramel pretzel ice cream is the perfect combination of sweet, salty, and creamy. The rich caramel base paired with the salty crunch of pretzels creates a unique and irresistible flavor profile. This is a must-try for anyone who loves the contrast of sweet and salty in their desserts.
Chocolate Hazelnut Ice Cream
Chocolate hazelnut ice cream is an indulgent treat for those who love the nutty richness of hazelnuts paired with the decadent flavor of chocolate. This recipe combines a creamy chocolate base with toasted hazelnuts for a nutty, chocolatey dessert that’s simply irresistible.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup toasted hazelnuts, chopped
- 1/2 cup chocolate chips
Instructions:
- Make the Chocolate Ice Cream Base:
- In a saucepan, combine the cream, milk, sugar, and cocoa powder over medium heat. Stir until the cocoa powder is fully dissolved and the mixture is smooth. Bring to a simmer and cook for 5 minutes.
- Chill the Mixture:
- Remove from heat and let the mixture cool to room temperature. Refrigerate for at least 2 hours.
- Churn the Ice Cream:
- Pour the chilled mixture into your Cuisinart electric ice cream maker and churn according to the manufacturer’s instructions.
- Add the Hazelnuts and Chocolate Chips:
- Once the ice cream reaches soft-serve consistency, gently fold in the toasted hazelnuts and chocolate chips.
- Freeze and Serve:
- Transfer the ice cream to an airtight container and freeze for 2-4 hours for a firmer texture. Serve and enjoy the creamy, chocolatey goodness with the perfect nutty crunch.
Chocolate hazelnut ice cream is the ultimate indulgence for anyone who loves rich chocolate and nutty flavors. The smooth chocolate base paired with crunchy hazelnuts and chocolate chips makes every bite a deliciously satisfying experience. Perfect for special occasions or a sweet treat after dinner.
Note: More recipes are coming soon!
