40+ Delicious Cuisinart Vanilla Bean Ice Cream Recipes to Try Today

If you’re a fan of rich, creamy ice cream with an unmistakable depth of flavor, vanilla bean ice cream is a classic that never goes out of style.

With its fragrant and smooth profile, it pairs perfectly with almost anything — from decadent desserts to fresh fruits and even warm pies.

And when it comes to crafting the best vanilla bean ice cream, a high-quality ice cream maker like the Cuisinart model is a game-changer, ensuring that every batch is silky and perfectly churned.

In this article, we’ll dive into 40+ irresistible Cuisinart vanilla bean ice cream recipes that will take your homemade ice cream to the next level.

Whether you’re craving simple vanilla bean or exciting variations with added flavors and textures, we’ve got a recipe for every palate.

40+ Delicious Cuisinart Vanilla Bean Ice Cream Recipes to Try Today

With these 40+ Cuisinart vanilla bean ice cream recipes, you’ll never run out of ways to enjoy this timeless dessert.

From smooth, traditional vanilla to creative twists with everything from berries to spices, the possibilities are endless.

Plus, using your Cuisinart ice cream maker ensures each batch is made with love and precision, delivering the perfect homemade treat every time.

So, whether you’re preparing for a summer gathering, a cozy evening in, or just satisfying a sweet tooth, these recipes are sure to impress.

Don’t forget to experiment with your favorite mix-ins and toppings to truly make each batch your own.

Classic Vanilla Bean Ice Cream

Indulge in the creamy richness of this classic vanilla bean ice cream. With its silky texture and pure flavor, it’s the perfect dessert to enjoy on its own or as a complement to your favorite toppings and pies. This recipe is a staple for every ice cream lover.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Stir gently over medium heat until the sugar dissolves (do not boil).
2. Add the scraped vanilla bean seeds and the pod to the mixture. Stir well and simmer for 2-3 minutes to infuse the vanilla flavor.
3. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool to room temperature.
4. Cover and refrigerate for at least 4 hours or overnight.
5. Pour the chilled mixture into your Cuisinart ice cream maker. Follow the manufacturer’s instructions and churn for 20–25 minutes or until it reaches the desired consistency.
6. Transfer to an airtight container and freeze for 2–4 hours for a firmer texture.

This classic vanilla bean ice cream offers a delicate balance of sweetness and creaminess, making it ideal for serving at gatherings or as a delightful everyday treat.

Vanilla Bean and Honey Ice Cream

Elevate the traditional vanilla flavor with a touch of natural honey in this recipe. The sweetness of honey blends beautifully with the aromatic vanilla bean, creating an indulgent and luxurious dessert experience.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup honey (preferably light and mild)
• 1 vanilla bean (split and seeds scraped)
• 1 teaspoon pure vanilla extract

Instructions

1. In a saucepan, combine heavy cream, whole milk, and honey. Warm the mixture over medium heat until the honey is fully dissolved (do not boil).
2. Add the scraped vanilla bean seeds and the pod to the saucepan. Stir and simmer for 2–3 minutes.
3. Remove from heat, discard the vanilla pod, and mix in the vanilla extract. Let the mixture cool completely.
4. Chill in the refrigerator for at least 4 hours or overnight.
5. Pour the mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
6. Freeze the churned ice cream for 2–4 hours to achieve a firmer texture.

This vanilla bean and honey ice cream is a delightful twist on the classic recipe, perfect for pairing with fresh fruit or serving in waffle cones.

Vanilla Bean Ice Cream with Chocolate Swirl

Combine the timeless elegance of vanilla bean ice cream with the richness of a luscious chocolate swirl. This recipe is a perfect blend of creamy and chocolaty goodness that will captivate your taste buds.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1 teaspoon pure vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons heavy cream (for the swirl)

Instructions

1. Heat heavy cream, whole milk, and granulated sugar in a saucepan over medium heat until the sugar dissolves.
2. Add the vanilla bean seeds and pod to the saucepan. Simmer for 2–3 minutes, stirring gently.
3. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool completely.
4. Chill the mixture in the refrigerator for at least 4 hours or overnight.
5. Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. While the ice cream is churning, melt the chocolate chips and heavy cream together in a microwave or double boiler until smooth. Let it cool slightly.
7. Once the ice cream is churned, transfer half to a container. Drizzle half the chocolate mixture over it, then layer the remaining ice cream and drizzle the rest of the chocolate. Swirl gently with a knife.
8. Freeze for 2–4 hours before serving.

The chocolate swirl adds a decadent layer of texture and flavor to the classic vanilla bean ice cream, making it an irresistible dessert for any occasion.

French Vanilla Bean Ice Cream

This French-style vanilla bean ice cream takes indulgence to a new level by incorporating egg yolks for a custard base. The result is a creamy, velvety texture that melts in your mouth, bursting with rich vanilla flavor.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1 teaspoon pure vanilla extract

Instructions

1. Heat the heavy cream, whole milk, and vanilla bean seeds (including the pod) in a saucepan over medium heat until just simmering. Do not boil.
2. In a separate bowl, whisk the egg yolks and sugar until pale and thick.
3. Gradually add a ladle of the hot cream mixture to the egg yolks, whisking constantly to temper them. Slowly pour the tempered yolks back into the saucepan while stirring.
4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not let it boil).
5. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let it cool completely, then refrigerate for at least 4 hours or overnight.
6. Pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
7. Transfer to a container and freeze for 2–4 hours before serving.

This French vanilla bean ice cream delivers a luxurious, creamy experience perfect for pairing with warm desserts like cobblers or pies.

Vanilla Bean Ice Cream with Salted Caramel Swirl

Take your vanilla bean ice cream to the next level with a ribbon of salted caramel. The balance of sweet and salty creates an unforgettable flavor profile that’s perfect for any special occasion.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup salted caramel sauce

Instructions

1. Heat the heavy cream, milk, and sugar in a saucepan over medium heat until the sugar dissolves. Stir in the vanilla bean seeds and pod, simmering for 2–3 minutes.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
5. Once churned, layer the ice cream and salted caramel sauce in a container, swirling with a knife.
6. Freeze for 2–4 hours before serving.

The salted caramel swirl adds a delightful contrast to the creamy vanilla base, making every bite a perfect harmony of flavors.

Vanilla Bean Ice Cream with Fresh Berry Compote

This refreshing take on vanilla bean ice cream pairs the classic creaminess with a tangy, fruity berry compote. The vibrant flavors make it an ideal treat for warm days or as a sophisticated dessert for dinner parties.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons sugar (for the compote)

Instructions

1. Heat the heavy cream, milk, and sugar in a saucepan over medium heat until the sugar dissolves. Add the vanilla bean seeds and pod, simmering for 2–3 minutes.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Chill in the refrigerator for at least 4 hours or overnight.
4. Pour the mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
5. To make the berry compote, cook the mixed berries and sugar in a small saucepan over medium heat for 5–7 minutes, stirring occasionally until the berries break down and thicken slightly. Cool completely.
6. Once the ice cream is churned, layer it with the cooled berry compote in a container, creating a ripple effect.
7. Freeze for 2–4 hours before serving.

The fresh berry compote brings a burst of color and a tangy sweetness that perfectly complements the creamy vanilla base, offering a delightful contrast in both taste and texture.

Vanilla Bean Ice Cream with Pistachio Crumble

This sophisticated vanilla bean ice cream is paired with a crunchy pistachio crumble, adding a delightful texture contrast to the creamy smoothness. The nutty, slightly salty pistachios balance out the sweetness of the vanilla, making it an irresistible treat.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup shelled pistachios, coarsely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar

Instructions

1. Heat the heavy cream, whole milk, and granulated sugar in a saucepan over medium heat, stirring until the sugar dissolves. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Allow the mixture to cool to room temperature.
3. Refrigerate the mixture for at least 4 hours or overnight.
4. While the mixture chills, prepare the pistachio crumble. In a small skillet, melt the butter over medium heat. Add the chopped pistachios and brown sugar, stirring frequently for 5-7 minutes, until the pistachios are toasted and the sugar has caramelized slightly. Remove from heat and set aside to cool.
5. Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, add the pistachio crumble and let it mix in.
7. Transfer to a container and freeze for 2–4 hours before serving.

The addition of the pistachio crumble provides a savory crunch to the creamy, rich vanilla bean ice cream, giving this dessert a delightful depth of flavor and texture.

Vanilla Bean Ice Cream with Chocolate Chunks

For those who love the combination of creamy vanilla and indulgent chocolate, this recipe delivers the perfect balance. Large, chewy chunks of chocolate scattered throughout the smooth vanilla bean ice cream provide an irresistible contrast in both flavor and texture.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 3/4 cup dark chocolate (70% cocoa), chopped into chunks

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar has dissolved. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla flavor.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. Once chilled, pour the mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the chopped chocolate chunks. Let the machine mix them into the ice cream.
6. Transfer to an airtight container and freeze for 2–4 hours for a firmer texture.

This vanilla bean ice cream with chocolate chunks is a timeless dessert that’s perfect for any occasion, offering the perfect amount of indulgence with every bite.

Vanilla Bean Ice Cream with Almond Brittle

Add a crunchy, sweet touch to your classic vanilla bean ice cream with homemade almond brittle. The rich vanilla flavor combined with the sweet, nutty brittle creates an exceptional dessert that’s both satisfying and elegant.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup sliced almonds
• 1/2 cup granulated sugar (for the brittle)
• 1 tablespoon unsalted butter

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until the sugar has dissolved. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. While the ice cream mixture chills, prepare the almond brittle. In a small saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns golden brown. Stir in the butter and sliced almonds. Pour the mixture onto a parchment-lined baking sheet and allow it to cool and harden. Once cooled, break it into small pieces.
4. Pour the chilled vanilla mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the almond brittle pieces and mix them in.
6. Transfer the ice cream to a container and freeze for 2–4 hours before serving.

The almond brittle adds a satisfying crunch and caramelized flavor that complements the smoothness of the vanilla bean ice cream, making it a truly delightful dessert to serve to guests or enjoy as a treat.

Vanilla Bean Ice Cream with Honeycomb Toffee

This vanilla bean ice cream is elevated by the addition of crunchy, sweet honeycomb toffee pieces. The honeycomb provides a delightful crackle that contrasts beautifully with the smooth and creamy base, making each bite both fun and indulgent.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup honeycomb toffee, broken into pieces

Instructions

1. In a saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat until the sugar dissolves. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla flavor.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. Once chilled, pour the mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the broken honeycomb pieces. Let the machine mix them into the ice cream.
6. Transfer the ice cream to a container and freeze for 2–4 hours before serving.

The honeycomb toffee adds a satisfying crunch and a touch of sweetness that beautifully complements the creamy, rich vanilla ice cream. This combination will certainly leave you craving more!

Vanilla Bean Ice Cream with Espresso Swirl

For those who love a hint of coffee flavor with their desserts, this vanilla bean ice cream with a swirl of espresso provides the perfect balance of sweetness and bitterness. The rich vanilla base pairs beautifully with the bold espresso, making this a sophisticated and delicious treat.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1 teaspoon pure vanilla extract
• 1 tablespoon instant espresso powder
• 2 tablespoons hot water

Instructions

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until the sugar dissolves. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla flavor.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool to room temperature.
3. In a separate bowl, dissolve the espresso powder in hot water. Let it cool.
4. Chill the vanilla mixture in the refrigerator for at least 4 hours or overnight.
5. Once chilled, pour the vanilla mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. After the ice cream is churned, transfer it to a container, and gently swirl in the cooled espresso.
7. Freeze for 2–4 hours before serving.

The espresso swirl in this ice cream creates a delicious contrast with the creamy vanilla base, offering a slightly bitter yet smooth finish that coffee lovers will adore.

Vanilla Bean Ice Cream with Maple Pecan Crunch

This vanilla bean ice cream is enhanced by a crunchy maple pecan topping that adds a delightful texture and rich maple flavor. The buttery toasted pecans, combined with the sweetness of the maple, perfectly complement the creamy vanilla base.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 1 cup pecan halves
• 1/4 cup maple syrup
• 1 tablespoon butter

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla flavor.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. While the mixture chills, prepare the maple pecan crunch. In a skillet over medium heat, melt the butter and add the pecans. Stir for 5–7 minutes, toasting the nuts until golden. Add the maple syrup and stir until the syrup thickens and coats the pecans. Remove from heat and set aside to cool.
5. Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream is churned, transfer it to a container and gently fold in the maple pecan crunch.
7. Freeze for 2–4 hours before serving.

The maple pecan crunch adds a satisfying sweetness and a warm, nutty flavor to the smooth and rich vanilla bean ice cream. This decadent combination is sure to be a hit with your family and friends!

Vanilla Bean Ice Cream with Fresh Berries

This refreshing vanilla bean ice cream is complemented by a swirl of fresh mixed berries, creating a deliciously fruity contrast to the creamy base. The tartness of the berries cuts through the sweetness of the vanilla, making it a perfectly balanced dessert for summer or any season.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 1 cup mixed fresh berries (blueberries, raspberries, and strawberries)
• 1 tablespoon lemon juice

Instructions

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla flavor.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. While the mixture chills, make the berry swirl by gently heating the berries and lemon juice in a saucepan over medium heat until the berries soften and release their juice, about 5 minutes. Mash them lightly with a spoon to create a thick, jam-like consistency. Let it cool.
5. Once the ice cream base is chilled, pour it into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. When the ice cream is nearly finished churning, gently swirl in the cooled berry mixture.
7. Transfer the ice cream to a container and freeze for 2–4 hours for optimal texture.

The fresh berries add a vibrant burst of flavor to the vanilla ice cream, making this dessert a delightful choice for anyone who loves fruity and creamy combinations.

Vanilla Bean Ice Cream with Caramelized Bananas

This indulgent vanilla bean ice cream features sweet, caramelized bananas that add depth and richness to each spoonful. The bananas, cooked to golden perfection in butter and brown sugar, give the ice cream an irresistible warmth that’s perfect for colder months or as a comforting treat.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 2 ripe bananas, sliced
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla flavor.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. While the ice cream base chills, prepare the caramelized bananas. In a skillet over medium heat, melt the butter and add the banana slices. Sprinkle with brown sugar and cook for 5–7 minutes, stirring occasionally until the bananas are golden and caramelized. Remove from heat and let them cool.
5. Once the ice cream mixture is chilled, pour it into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, gently add the caramelized banana slices to the ice cream.
7. Transfer the ice cream to a container and freeze for 2–4 hours before serving.

The caramelized bananas bring a rich, sweet flavor that pairs beautifully with the creamy vanilla bean ice cream, making this dessert an irresistible treat for anyone who loves the combination of fruit and ice cream.

Vanilla Bean Ice Cream with Lemon Zest

This simple yet refreshing vanilla bean ice cream is brightened up with a hint of lemon zest, offering a zesty contrast to the rich creaminess. The citrusy addition gives this dessert a vibrant edge that’s perfect for a refreshing treat after a meal.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• Zest of 1 lemon

Instructions

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla flavor.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract and lemon zest. Let the mixture cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. Once chilled, pour the mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream has finished churning, transfer it to a container and freeze for 2–4 hours to firm up.

The lemon zest adds a fragrant, citrusy note to the vanilla bean ice cream, making each bite a little brighter and more refreshing. This is the perfect dessert to enjoy during warm weather or as a light end to any meal.

Vanilla Bean Ice Cream with Cinnamon Spice

This vanilla bean ice cream is subtly spiced with cinnamon, which adds a warm, comforting touch to the rich vanilla base. Perfect for fall or winter, this ice cream pairs wonderfully with spiced desserts or on its own as a cozy indulgence.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla flavor.
2. Remove from heat, discard the vanilla pod, and stir in the cinnamon and vanilla extract. Let the mixture cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. Once chilled, pour the mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to a container and freeze for 2–4 hours for optimal texture.

The touch of cinnamon adds a warm, aromatic layer to the creamy vanilla ice cream. It’s a perfect dessert for a cozy evening or paired with a slice of apple pie for an extra indulgent treat.

Vanilla Bean Ice Cream with Almond Crunch

This vanilla bean ice cream is elevated by the addition of crunchy, toasted almonds, giving it a lovely nutty flavor and texture. The combination of creamy vanilla and crisp almonds makes for a delightful contrast that’s perfect for nut lovers.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup sliced almonds
• 1 tablespoon honey

Instructions

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla flavor.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. While the mixture chills, toast the almonds. In a dry skillet, toast the almonds over medium heat for 5-7 minutes until they’re golden brown. Once toasted, remove from heat and drizzle with honey. Let them cool.
5. Once the ice cream base is chilled, pour it into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. Gently fold in the honey-roasted almonds during the last few minutes of churning.
7. Transfer the ice cream to a container and freeze for 2–4 hours before serving.

The crunchy, honeyed almonds add a delightful sweetness and texture to the rich vanilla ice cream, making it a satisfying treat that will appeal to both ice cream and nut lovers.

Vanilla Bean Ice Cream with Coconut Swirl

This vanilla bean ice cream is swirled with a rich coconut cream that adds a tropical flavor and a creamy texture. The combination of vanilla and coconut creates a dreamy, indulgent treat that transports you to sunny shores with every bite.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup coconut cream
• 1 tablespoon sweetened shredded coconut (optional)

Instructions

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla flavor.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. In a separate bowl, combine the coconut cream with the shredded coconut, if using, and stir until well mixed.
5. Once the ice cream base is chilled, pour it into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. When the ice cream is nearly done churning, gently swirl the coconut cream mixture into the vanilla ice cream.
7. Transfer the ice cream to a container and freeze for 2–4 hours before serving.

The coconut cream swirl adds a rich, tropical flair to the smooth vanilla ice cream, making it a perfect dessert for those who enjoy the distinct flavor of coconut. It’s an ideal treat for summer gatherings or when you’re craving something creamy with a hint of the exotic.

Vanilla Bean Ice Cream with Coffee Crunch

For coffee lovers, this vanilla bean ice cream with a coffee crunch topping offers a delightful combination of smooth, creamy vanilla and the rich depth of coffee. The crunchy coffee bits add an exciting texture that makes this dessert a truly indulgent treat.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon instant coffee granules
• 1/4 cup crushed coffee toffee or chocolate-covered espresso beans

Instructions

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla flavor.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract and instant coffee granules. Let the mixture cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. Once chilled, pour the mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the crushed coffee toffee or chocolate-covered espresso beans.
6. Transfer the ice cream to a container and freeze for 2–4 hours for the best texture.

The coffee crunch topping adds a satisfying crunch and a lovely coffee flavor that complements the smooth and creamy vanilla base. This ice cream is perfect for those who enjoy the bold taste of coffee in their desserts.

Vanilla Bean Ice Cream with Peach Swirl

This delightful vanilla bean ice cream with a swirl of ripe peaches brings the sweet, natural flavor of summer fruit to the richness of ice cream. The peach swirl offers a refreshing contrast to the creamy vanilla, making this a perfect treat for warm weather.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 2 ripe peaches, peeled, pitted, and chopped
• 1 tablespoon honey

Instructions

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla flavor.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool to room temperature.
3. While the ice cream base cools, prepare the peach swirl. Place the chopped peaches and honey in a saucepan and heat over medium heat, cooking for 5–7 minutes until the peaches soften and release their juice. Mash the peaches to create a thick puree, and let it cool.
4. Chill the ice cream base in the refrigerator for at least 4 hours or overnight.
5. Once the base is chilled, pour it into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. After churning, swirl the cooled peach puree into the ice cream for a beautiful and flavorful peach ribbon effect.
7. Transfer the ice cream to a container and freeze for 2–4 hours to firm up.

The combination of creamy vanilla and fresh peach creates a light, refreshing dessert that’s bursting with flavor. It’s perfect for summer gatherings or any time you want a fruity twist on classic vanilla ice cream.

Vanilla Bean Ice Cream with Maple Pecan Crunch

This vanilla bean ice cream with maple pecan crunch brings together the smoothness of vanilla with the nutty richness of pecans and the sweet, earthy flavor of maple syrup. The combination of creamy, sweet, and crunchy makes this dessert an absolute delight.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup pecans, chopped
• 2 tablespoons maple syrup
• 1/4 cup brown sugar

Instructions

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Add the vanilla bean seeds and pod, and simmer for 2–3 minutes to infuse the vanilla flavor.
2. Remove from heat, discard the vanilla pod, and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. While the mixture chills, prepare the maple pecan crunch. In a skillet over medium heat, melt the butter and add the chopped pecans. Stir in the maple syrup and brown sugar, cooking for 5-7 minutes until the pecans are caramelized and coated in the syrup. Remove from heat and let it cool.
5. Once the ice cream base is chilled, pour it into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. After churning, gently fold in the maple pecan crunch.
7. Transfer the ice cream to a container and freeze for 2–4 hours for the best texture.

The maple pecan crunch adds a rich, caramelized flavor and texture that perfectly complements the smooth and creamy vanilla base. This dessert is a true indulgence for those who love the combination of sweet and nutty flavors.

Note: More recipes are coming soon!