26+ Delicious Dutch Oven Ice Cream Recipes You Can Make at Home

Ice cream is one of those timeless desserts that everyone loves, but what if you could elevate your ice cream game?

Enter Dutch oven ice cream!

This method of making ice cream offers a richer, smoother, and creamier texture compared to traditional methods.

Whether you’re looking for classic vanilla, indulgent chocolate, or inventive flavors like coconut lime or pumpkin spice, Dutch oven ice cream recipes open the door to a world of endless possibilities.

By using the Dutch oven’s even heat distribution, you can make rich custard bases, infuse flavors, and achieve the perfect consistency.

In this post, we’ve rounded up over 26 delicious Dutch oven ice cream recipes that will have you churning out batches all year long, no matter the season.

So, get ready to impress your friends and family with decadent, homemade ice cream, made with love (and a little bit of Dutch oven magic).

26+ Delicious Dutch Oven Ice Cream Recipes You Can Make at Home

With 26+ Dutch oven ice cream recipes to choose from, there’s a perfect flavor for every occasion and taste.

Whether you’re craving something rich and indulgent or light and refreshing, the Dutch oven method ensures a creamy, satisfying treat.

The beauty of these recipes lies in their versatility – you can easily adapt them to suit your preferences, experimenting with different flavors, mix-ins, and spices.

From seasonal favorites like pumpkin spice and cinnamon apple to tropical options like coconut lime, these ice cream recipes will make your homemade dessert experience extra special.

So, fire up your Dutch oven, gather your ingredients, and let your taste buds enjoy the magic of homemade ice cream.

Your next scoop is just a churn away!

Vanilla Bean Dutch Oven Ice Cream

Creating homemade ice cream in a Dutch oven is a delightful way to combine traditional cooking techniques with modern indulgence. This vanilla bean ice cream is rich, creamy, and perfectly infused with the delicate flavor of real vanilla.

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

Instructions:

1. Prepare the Dutch Oven: Place your Dutch oven over medium heat. Add heavy cream, whole milk, and sugar. Stir occasionally until the sugar dissolves and the mixture is warm but not boiling.
2. Infuse with Vanilla: Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the milk mixture. Simmer for 5 minutes. Remove the pod after infusion.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a ladle of the warm milk mixture to the yolks, whisking constantly to temper them. Gradually pour the tempered yolks back into the Dutch oven while stirring.
4. Thicken the Custard: Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.
5. Cool and Chill: Strain the custard through a fine sieve into a bowl. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Churn and Freeze: Pour the chilled mixture into an ice cream maker to churn. Transfer the churned ice cream back to the Dutch oven, cover, and freeze until firm.

This classic vanilla bean ice cream is a creamy canvas for toppings or can be enjoyed on its own for a pure, indulgent experience.

Chocolate Fudge Dutch Oven Ice Cream

Rich and decadent, this chocolate fudge ice cream is a chocolate lover’s dream. The Dutch oven method ensures even cooking for the perfect texture and deep flavor.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup dark chocolate, chopped
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. Warm the Base: In a Dutch oven, heat the heavy cream, milk, sugar, and cocoa powder over medium heat, whisking until the sugar and cocoa dissolve. Add chopped dark chocolate and stir until melted and smooth.
2. Temper the Egg Yolks: Whisk the egg yolks in a bowl. Slowly whisk in a ladle of the warm chocolate mixture, then combine it back into the Dutch oven while stirring.
3. Cook the Custard: Continue to cook over low heat, stirring constantly, until the mixture thickens enough to coat a spoon. Do not let it boil.
4. Cool and Refrigerate: Strain the custard into a bowl, cool it at room temperature, then refrigerate for at least 4 hours.
5. Churn and Freeze: Churn the chilled mixture in an ice cream maker, then transfer it back to the Dutch oven for freezing.

This chocolate fudge ice cream is creamy, intensely chocolatey, and perfect for a gourmet dessert.

Strawberry Swirl Dutch Oven Ice Cream

Bright, fruity, and refreshing, this strawberry swirl ice cream captures the essence of summer. Using a Dutch oven enhances the creaminess and makes the process approachable.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, chopped
• 2 tablespoons honey

Instructions:

1. Cook the Base: Heat the heavy cream, milk, and sugar in a Dutch oven over medium heat, stirring until warm and sugar is dissolved.
2. Temper the Eggs: In a bowl, whisk the egg yolks and slowly add a ladle of the warm mixture. Pour back into the Dutch oven, stirring constantly over low heat until the custard thickens.
3. Prepare the Strawberry Swirl: While the custard cools, cook the strawberries and honey in a small saucepan over medium heat until they soften and form a sauce. Let cool and blend until smooth.
4. Chill and Churn: Refrigerate the custard until cold. Churn the base in an ice cream maker. Once churned, layer the ice cream and strawberry sauce in the Dutch oven, creating swirls with a knife.
5. Freeze: Cover the Dutch oven and freeze until firm.

This strawberry swirl ice cream is bursting with fresh fruit flavor and an irresistible creamy texture, making it a family favorite.

Salted Caramel Dutch Oven Ice Cream

This salted caramel ice cream combines the sweet, rich flavor of caramel with a hint of salt for a sophisticated dessert. Made in a Dutch oven, this recipe ensures a smooth, luscious texture every time.

Ingredients:

• 1 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 4 large egg yolks
• 1 teaspoon sea salt
• 1 teaspoon vanilla extract

Instructions:

1. Make the Caramel: In your Dutch oven, heat the sugar over medium heat, stirring constantly, until it melts and turns a deep amber color. Gradually add the heavy cream while whisking vigorously (the mixture will bubble). Stir until smooth.
2. Add Milk: Stir in the whole milk and cook until the caramel is fully incorporated.
3. Temper the Egg Yolks: Whisk the egg yolks in a bowl. Slowly add a ladle of the warm caramel mixture, whisking constantly. Pour the tempered yolks back into the Dutch oven.
4. Thicken the Custard: Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
5. Cool and Chill: Strain the custard through a fine sieve, stir in the vanilla and sea salt, and cool to room temperature. Refrigerate for at least 4 hours.
6. Churn and Freeze: Churn the mixture in an ice cream maker, then transfer it back to the Dutch oven to freeze.

This salted caramel ice cream is a perfect balance of sweet and salty, offering a gourmet touch to your dessert lineup.

Mint Chocolate Chip Dutch Oven Ice Cream

Refreshing mint paired with rich chocolate chunks makes this ice cream a crowd-pleaser. Using a Dutch oven helps achieve a silky, creamy base infused with natural mint.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon peppermint extract
• 1/2 cup chopped dark chocolate (or chocolate chips)
• A few drops of green food coloring (optional)

Instructions:

1. Heat the Base: In a Dutch oven, heat heavy cream, milk, and sugar over medium heat, stirring until sugar dissolves.
2. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a ladle of the warm cream mixture, whisking constantly. Pour it back into the Dutch oven and cook over low heat until thickened.
3. Add Flavor: Stir in peppermint extract and green food coloring if desired. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
4. Churn and Mix: Churn the mixture in an ice cream maker. Fold in the chopped chocolate.
5. Freeze: Transfer to the Dutch oven, cover, and freeze until firm.

Mint chocolate chip ice cream is a refreshing treat that combines creamy sweetness with chocolatey goodness, perfect for warm days.

Peach Cobbler Dutch Oven Ice Cream

Capture the essence of summer with this peach cobbler-inspired ice cream. Fresh peaches and a hint of cinnamon make this recipe irresistibly delicious.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 large ripe peaches, peeled and diced
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Instructions:

1. Cook the Peaches: In a small saucepan, cook the peaches with 2 tablespoons of sugar over medium heat until softened. Blend into a puree and let cool.
2. Heat the Base: In your Dutch oven, heat the heavy cream, milk, and remaining sugar over medium heat, stirring until warm.
3. Temper the Egg Yolks: Whisk the yolks in a bowl and gradually whisk in a ladle of the cream mixture. Pour it back into the Dutch oven and cook over low heat, stirring until thickened.
4. Add Flavor: Stir in the peach puree, cinnamon, and vanilla extract. Cool to room temperature, then chill for at least 4 hours.
5. Churn and Freeze: Churn the mixture in an ice cream maker. Transfer to the Dutch oven, cover, and freeze.

This peach cobbler ice cream offers a taste of summer with creamy textures and warm, fruity flavors that are perfect for any occasion.

Coffee and Cream Dutch Oven Ice Cream

This coffee-flavored ice cream is the perfect balance of bold, rich espresso and creamy sweetness. The Dutch oven method brings out a smooth, velvety texture and a deep, aromatic flavor that will delight coffee lovers.

Ingredients:

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

Instructions:

1. Prepare the Coffee Base: In a Dutch oven, heat the heavy cream, milk, and sugar over medium heat. Stir in the instant coffee or espresso powder until dissolved.
2. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a ladle of the warm cream mixture to the yolks, whisking constantly. Gradually pour the yolk mixture back into the Dutch oven while stirring.
3. Thicken the Custard: Cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon.
4. Cool and Chill: Strain the custard through a fine sieve, cool it to room temperature, and refrigerate for at least 4 hours.
5. Churn and Freeze: Churn the mixture in an ice cream maker, then transfer to the Dutch oven, cover, and freeze until firm.

This coffee and cream ice cream is a perfect after-dinner treat, providing a rich, creamy, and satisfying dessert that coffee aficionados will adore.

Coconut Almond Dutch Oven Ice Cream

This coconut almond ice cream blends tropical coconut flavor with the crunch of roasted almonds for a delightful treat. The Dutch oven ensures that the custard is smooth and velvety, offering a luxurious base for these flavors.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup toasted shredded coconut
• 1/4 cup chopped roasted almonds
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Base: In a Dutch oven, heat the heavy cream, milk, and sugar over medium heat. Stir until the sugar dissolves.
2. Temper the Egg Yolks: In a bowl, whisk the egg yolks. Slowly add a ladle of the warm milk mixture to the yolks, then pour the mixture back into the Dutch oven, stirring constantly.
3. Thicken the Custard: Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
4. Add Flavors: Stir in the vanilla extract, toasted coconut, and chopped almonds. Cool the custard to room temperature, then refrigerate for at least 4 hours.
5. Churn and Freeze: Churn the cooled custard in an ice cream maker, then transfer it to the Dutch oven, cover, and freeze until firm.

This coconut almond ice cream brings together the rich, creamy base with crunchy, nutty texture and a tropical twist. It’s perfect for anyone who loves coconut and almond flavors.

Lemon Curd Dutch Oven Ice Cream

For those who enjoy a tangy, zesty dessert, this lemon curd ice cream offers the perfect combination of refreshing citrus flavor and creamy smoothness. The Dutch oven method ensures that the custard base is rich and velvety, allowing the lemon curd to shine.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 1/4 cup lemon curd

Instructions:

1. Prepare the Base: In a Dutch oven, heat the heavy cream, milk, and sugar over medium heat until the sugar dissolves.
2. Temper the Egg Yolks: Whisk the egg yolks in a bowl. Slowly add a ladle of the warm milk mixture to the yolks, whisking constantly. Pour the tempered yolks back into the Dutch oven, stirring continuously.
3. Thicken the Custard: Continue to cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon.
4. Add Lemon Flavors: Stir in the lemon juice, zest, and lemon curd. Cool to room temperature and refrigerate for at least 4 hours.
5. Churn and Freeze: Churn the custard in an ice cream maker, then transfer it to the Dutch oven, cover, and freeze until firm.

Lemon curd ice cream is bright, tangy, and creamy—making it an ideal summer dessert or a refreshing treat for any occasion.

Chocolate Hazelnut Dutch Oven Ice Cream

This rich and indulgent chocolate hazelnut ice cream blends the creamy texture of ice cream with the nutty richness of hazelnuts and the deep flavor of chocolate. Made in a Dutch oven, this ice cream delivers an incredibly smooth, decadent dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup chocolate hazelnut spread (such as Nutella)
• 1/2 cup roasted hazelnuts, chopped
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Base: In a Dutch oven, heat the heavy cream, milk, and sugar over medium heat until the sugar dissolves.
2. Temper the Egg Yolks: In a bowl, whisk the egg yolks. Slowly add a ladle of the warm milk mixture to the yolks, then pour the yolk mixture back into the Dutch oven, stirring constantly.
3. Thicken the Custard: Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Add Flavor: Stir in the chocolate hazelnut spread and vanilla extract until fully incorporated. Cool to room temperature, then refrigerate for at least 4 hours.
5. Churn and Freeze: Churn the custard in an ice cream maker, then fold in the chopped hazelnuts. Transfer to the Dutch oven, cover, and freeze until firm.

This chocolate hazelnut ice cream is an irresistible treat for anyone who loves the combination of rich chocolate and crunchy nuts. It’s perfect for an indulgent dessert after dinner or for a special occasion.

Banana Foster Dutch Oven Ice Cream

Inspired by the classic banana foster dessert, this ice cream is made with caramelized bananas, rum, and a creamy custard base. The Dutch oven ensures a smooth texture while allowing the flavors to meld beautifully.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 ripe bananas, sliced
• 1/4 cup dark rum
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract

Instructions:

1. Caramelize the Bananas: In a skillet, melt 1 tablespoon of sugar over medium heat until it becomes golden. Add the sliced bananas and cook until caramelized. Add the dark rum and cinnamon, allowing it to flame (be cautious). Let the mixture cool to room temperature.
2. Prepare the Custard: In a Dutch oven, heat the heavy cream, milk, and sugar over medium heat until the sugar dissolves.
3. Temper the Egg Yolks: In a bowl, whisk the egg yolks. Slowly add a ladle of the warm milk mixture to the yolks, then pour it back into the Dutch oven, stirring constantly.
4. Thicken the Custard: Continue to cook the custard over low heat until it thickens enough to coat the back of a spoon.
5. Add Banana Mixture: Stir in the cooled banana mixture and vanilla extract. Refrigerate for at least 4 hours.
6. Churn and Freeze: Churn the custard in an ice cream maker, then transfer to the Dutch oven and freeze until firm.

Banana foster ice cream offers a delicious combination of caramelized bananas and rum, making it a luxurious treat for those who love complex, rich flavors.

Maple Pecan Dutch Oven Ice Cream

A classic fall flavor, maple pecan ice cream combines the sweetness of maple syrup with the crunch of toasted pecans. This rich, creamy dessert is perfect for cozy evenings, and the Dutch oven method ensures that the custard is velvety and smooth.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup pure maple syrup
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup toasted pecans, chopped

Instructions:

1. Prepare the Base: In a Dutch oven, heat the heavy cream, whole milk, and maple syrup over medium heat, stirring until the syrup is well incorporated.
2. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a ladle of the warm cream mixture to the yolks, then slowly pour the mixture back into the Dutch oven, stirring constantly.
3. Thicken the Custard: Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
4. Add Vanilla: Stir in the vanilla extract and let the custard cool to room temperature. Refrigerate for at least 4 hours.
5. Churn and Freeze: Churn the mixture in an ice cream maker, then fold in the toasted pecans. Transfer to the Dutch oven and freeze until firm.

Maple pecan ice cream is a delightful way to celebrate fall flavors, bringing together the sweetness of maple syrup with the richness of toasted nuts. It’s perfect for a cozy dessert on a chilly evening.

Strawberry Basil Dutch Oven Ice Cream

This unique ice cream pairs the sweetness of fresh strawberries with the aromatic, slightly peppery flavor of basil. The Dutch oven creates a smooth custard base that balances the freshness of strawberries and the herbal complexity of basil.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 cup fresh strawberries, mashed
• 1/4 cup fresh basil leaves, finely chopped
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Base: In a Dutch oven, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Infuse the Basil: Add the fresh basil to the cream mixture and heat until it begins to simmer. Remove from heat and allow the basil to infuse for 10 minutes.
3. Temper the Egg Yolks: In a bowl, whisk the egg yolks. Gradually add a ladle of the warm cream mixture to the yolks, then slowly pour the yolk mixture back into the Dutch oven, stirring constantly.
4. Thicken the Custard: Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
5. Add Strawberries: Stir in the mashed strawberries and vanilla extract. Cool to room temperature, then refrigerate for at least 4 hours.
6. Churn and Freeze: Churn the cooled mixture in an ice cream maker, then transfer to the Dutch oven, cover, and freeze until firm.

Strawberry basil ice cream is a refreshing twist on traditional strawberry ice cream, offering a balance of sweet, creamy, and herbal flavors that’s perfect for hot summer days or as a unique dessert option for special occasions.

Peach Cobbler Dutch Oven Ice Cream

Inspired by the comforting flavors of peach cobbler, this ice cream features sweet, ripe peaches swirled into a smooth custard base, with a hint of cinnamon and crumble for added texture. Made in a Dutch oven, this ice cream will remind you of summer desserts in the best way.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 3 ripe peaches, peeled and chopped
• 1/2 teaspoon cinnamon
• 1/2 cup crumbled shortbread cookies or graham crackers

Instructions:

1. Prepare the Peaches: In a skillet, cook the chopped peaches with 1 tablespoon of sugar over medium heat until the peaches soften and release their juices, about 5-7 minutes. Stir in the cinnamon and remove from heat. Allow the mixture to cool to room temperature.
2. Prepare the Base: In a Dutch oven, heat the heavy cream, whole milk, and sugar over medium heat until the sugar dissolves.
3. Temper the Egg Yolks: Whisk the egg yolks in a bowl. Slowly add a ladle of the warm cream mixture to the yolks, then pour it back into the Dutch oven, stirring constantly.
4. Thicken the Custard: Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
5. Add Peaches and Crumble: Stir in the cooled peach mixture and crumbled shortbread cookies. Cool the custard to room temperature and refrigerate for at least 4 hours.
6. Churn and Freeze: Churn the cooled custard in an ice cream maker, then transfer to the Dutch oven, cover, and freeze until firm.

This peach cobbler ice cream brings the flavors of a beloved dessert into a frozen treat, making it a perfect choice for summer gatherings or any occasion where you want something sweet and comforting.

Chai Spice Dutch Oven Ice Cream

Chai spice ice cream captures the warm, aromatic flavors of cinnamon, cardamom, ginger, and cloves in a rich, creamy custard. The Dutch oven creates a smooth, spiced base that will fill your senses with cozy, warming flavors.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tablespoon chai spice mix (or a combination of cinnamon, cardamom, ginger, cloves, and black pepper)
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Base: In a Dutch oven, heat the heavy cream, whole milk, and sugar over medium heat. Stir until the sugar is dissolved and the mixture begins to simmer.
2. Infuse the Chai Spices: Add the chai spice mix to the cream mixture and stir. Let the mixture steep for about 10 minutes, then remove from heat.
3. Temper the Egg Yolks: In a bowl, whisk the egg yolks. Slowly add a ladle of the warm cream mixture to the yolks, then pour it back into the Dutch oven, stirring constantly.
4. Thicken the Custard: Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
5. Add Vanilla: Stir in the vanilla extract and cool the custard to room temperature. Refrigerate for at least 4 hours.
6. Churn and Freeze: Churn the chilled mixture in an ice cream maker, then transfer to the Dutch oven and freeze until firm.

Chai spice ice cream is a wonderful treat that brings the comforting spices of chai tea into a rich, creamy dessert. Its warm and fragrant flavors make it a perfect dessert for fall or any time you’re craving something cozy and aromatic.

Coconut Lime Dutch Oven Ice Cream

This tropical ice cream blends the creamy richness of coconut with the refreshing tang of lime, creating a vibrant and exotic dessert. The Dutch oven method ensures that the custard is luxuriously smooth, while the lime adds a zesty kick that perfectly complements the sweetness of coconut.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup sweetened shredded coconut
• Zest and juice of 2 limes
• 1 teaspoon vanilla extract

Instructions:

1. Toast the Coconut: In a skillet, toast the shredded coconut over medium heat, stirring occasionally until golden brown. Set aside to cool.
2. Prepare the Base: In a Dutch oven, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves.
3. Infuse the Coconut: Add the toasted coconut to the cream mixture and simmer for 10 minutes to infuse the flavor.
4. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a ladle of the warm cream mixture to the yolks, then pour the yolk mixture back into the Dutch oven, stirring constantly.
5. Thicken the Custard: Cook over low heat until the custard thickens enough to coat the back of a spoon.
6. Add Lime and Vanilla: Stir in the lime zest, lime juice, and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Churn and Freeze: Churn the mixture in an ice cream maker, then transfer to the Dutch oven and freeze until firm.

Coconut lime ice cream offers a refreshing and tropical flavor combination that is both creamy and tangy. Perfect for summer or whenever you’re craving a light, citrusy treat with a tropical twist.

Chocolate Mint Dutch Oven Ice Cream

Chocolate and mint are a classic pairing, and this Dutch oven ice cream enhances their combination with a rich chocolate custard and a fresh minty infusion. The result is a cool, creamy, and decadent ice cream that will satisfy your mint-chocolate cravings.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup unsweetened cocoa powder
• 1/2 cup fresh mint leaves, chopped
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Chocolate Base: In a Dutch oven, whisk together the heavy cream, whole milk, sugar, and cocoa powder over medium heat until the sugar dissolves and the cocoa powder is fully incorporated.
2. Infuse the Mint: Add the chopped mint leaves to the chocolate mixture and bring to a simmer. Let it steep for about 10 minutes.
3. Temper the Egg Yolks: In a bowl, whisk the egg yolks. Gradually add a ladle of the warm cream mixture to the yolks, then pour the yolk mixture back into the Dutch oven, stirring constantly.
4. Thicken the Custard: Continue cooking the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
5. Strain and Add Vanilla: Strain the custard to remove the mint leaves, then stir in the vanilla extract. Let the custard cool to room temperature and refrigerate for at least 4 hours.
6. Churn and Freeze: Churn the cooled custard in an ice cream maker, then transfer to the Dutch oven and freeze until firm.

Chocolate mint ice cream is a refreshing and indulgent treat, perfect for chocolate lovers who enjoy a touch of mint. The smooth chocolate base and fragrant mint create an irresistible combination that’s sure to be a crowd-pleaser.

Pumpkin Spice Dutch Oven Ice Cream

This fall-inspired ice cream features the warm flavors of pumpkin and classic fall spices like cinnamon, nutmeg, and cloves. The Dutch oven method gives the ice cream a creamy texture while allowing the spices to infuse the custard, making it the perfect seasonal treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Pumpkin Base: In a Dutch oven, combine the heavy cream, whole milk, sugar, and pumpkin puree. Heat over medium heat until the sugar dissolves and the mixture is smooth.
2. Add Spices: Stir in the cinnamon, nutmeg, and cloves. Let the mixture come to a simmer for about 5 minutes, allowing the spices to infuse.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a ladle of the warm cream mixture to the yolks, then slowly pour the yolk mixture back into the Dutch oven, stirring constantly.
4. Thicken the Custard: Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
5. Add Vanilla: Stir in the vanilla extract, then cool the custard to room temperature. Refrigerate for at least 4 hours.
6. Churn and Freeze: Churn the custard in an ice cream maker, then transfer to the Dutch oven and freeze until firm.

Pumpkin spice ice cream is a creamy and comforting treat that brings the cozy flavors of fall into every bite. Whether you’re celebrating autumn or just love pumpkin-inspired desserts, this ice cream will satisfy your seasonal cravings.

Note: More recipes are coming soon!