25+ Quick & Easy Vanilla Ice Cream Recipes to Savor

Vanilla ice cream is a timeless classic, loved for its creamy texture and subtle yet comforting flavor.

But why settle for ordinary when you can indulge in extraordinary?

In this collection of 25+ gourmet vanilla ice cream recipes, we take the beloved dessert to the next level with innovative twists, luxurious ingredients, and creative pairings.

Whether you’re a fan of floral lavender accents, crave decadent caramel swirls, or seek the sophistication of espresso crunch, there’s a recipe here to ignite your culinary curiosity.

Perfect for casual gatherings, romantic dinners, or special celebrations, these recipes promise to elevate your dessert game and leave everyone asking for seconds.

Get ready to explore the world of vanilla ice cream like never before—each recipe a delicious blend of artistry and flavor that proves vanilla is anything but plain.

25+ Quick & Easy Vanilla Ice Cream Recipes to Savor

Vanilla ice cream is more than just a dessert—it’s a canvas for culinary creativity.

With these 25+ gourmet recipes, you’ll discover a world of flavors and textures that elevate the humble scoop into a decadent masterpiece.

Whether you’re crafting a simple yet stunning Vanilla Bean Ice Cream or experimenting with bold flavors like Espresso Crunch or Honey Lavender, each recipe is an opportunity to surprise and delight.

So, grab your ice cream maker, gather your ingredients, and embark on a delicious journey into the world of gourmet vanilla ice cream.

Your taste buds will thank you, and your friends and family will never look at vanilla the same way again.

Classic French Vanilla Ice Cream

Indulge in the silky richness of classic French vanilla ice cream, where every spoonful bursts with the warmth of real vanilla beans and the creamy luxury of a custard base. Perfect on its own or paired with your favorite dessert, this recipe brings a touch of sophistication to your ice cream repertoire.

Ingredients

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

Instructions

1. In a medium saucepan, combine the cream, milk, and half the sugar. Add the vanilla bean seeds and the pod. Heat over medium heat until the mixture is steaming, but not boiling.
2. In a separate bowl, whisk together egg yolks and the remaining sugar until pale and creamy.
3. Slowly temper the hot cream mixture into the yolks, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring, until it thickens and coats the back of a spoon. Do not boil.
5. Remove from heat, strain through a fine-mesh sieve, and stir in the vanilla extract. Cool completely in the refrigerator for at least 4 hours or overnight.
6. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for an additional 2 hours for a firmer texture.

Rich and creamy, this French vanilla ice cream will elevate any gathering with its timeless charm. Every bite feels like a luxurious embrace, making it a go-to for special occasions or everyday indulgence.

Honey Vanilla Bean Ice Cream

This Honey Vanilla Bean Ice Cream offers a delightful twist on the classic, blending the earthy sweetness of honey with the fragrant aroma of vanilla beans. This luxurious dessert is both comforting and innovative, making it a true crowd-pleaser.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup honey
• 1 vanilla bean (split and seeds scraped)
• Pinch of sea salt

Instructions

1. In a medium saucepan, combine heavy cream, milk, honey, and the scraped vanilla bean seeds and pod. Heat over medium-low until steaming, stirring to dissolve the honey. Do not let it boil.
2. Add a pinch of sea salt and stir. Let the mixture infuse off the heat for 30 minutes to allow the vanilla and honey flavors to develop.
3. Remove the vanilla pod and chill the mixture in the refrigerator until completely cool, at least 4 hours or overnight.
4. Churn in an ice cream maker following the manufacturer’s instructions. Transfer to a container and freeze for 2-3 hours for a firmer consistency.

The harmonious combination of honey and vanilla makes this ice cream an exquisite treat. Serve it with fresh fruit, nuts, or as a stand-alone masterpiece to impress your guests with its nuanced flavor profile.

Madagascar Vanilla and Bourbon Ice Cream

Elevate your dessert game with Madagascar Vanilla and Bourbon Ice Cream, a sophisticated blend of exotic vanilla beans and a splash of bourbon for a subtle, spirited kick. This recipe strikes the perfect balance between indulgence and refinement.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 Madagascar vanilla bean (split and seeds scraped)
• 2 tsp bourbon
• Pinch of salt

Instructions

1. In a saucepan, combine heavy cream, milk, sugar, and the scraped vanilla bean seeds and pod. Heat over medium heat until sugar dissolves and the mixture is hot but not boiling.
2. Stir in a pinch of salt and remove from heat. Let the mixture steep for 30 minutes to intensify the vanilla flavor.
3. Remove the vanilla pod and stir in the bourbon. Chill in the refrigerator until fully cooled, at least 4 hours or overnight.
4. Churn in an ice cream maker as directed by the manufacturer. Freeze for 2-3 hours to achieve a scoopable texture.

This ice cream is a true gourmet delight, perfect for those who appreciate a hint of sophistication. The bourbon adds complexity, while the Madagascar vanilla delivers unparalleled depth of flavor, making it a dessert worthy of celebration.

Vanilla Bean and Cinnamon Ice Cream

A delightful fusion of warm cinnamon and fragrant vanilla beans creates a rich, comforting ice cream that offers the best of both worlds. This Vanilla Bean and Cinnamon Ice Cream is the perfect treat to indulge in during cooler months or to pair with a spicy dessert.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1 tsp ground cinnamon
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, and half the sugar. Add the vanilla bean seeds and pod along with the ground cinnamon. Heat over medium, stirring frequently, until the mixture is steaming, but not boiling.
2. In a bowl, whisk together the egg yolks and remaining sugar until pale and smooth.
3. Gradually pour the hot cream mixture into the yolks, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Strain the custard through a fine-mesh sieve and let cool completely in the refrigerator for at least 4 hours or overnight.
5. Churn the cooled mixture in an ice cream maker according to the manufacturer’s instructions. Freeze for an additional 2 hours for a firmer texture.

This Vanilla Bean and Cinnamon Ice Cream brings the warmth of spices to the elegance of vanilla, offering a flavor-packed experience with each bite. It’s a perfect choice for cozy evenings, especially when paired with apple pie or baked goods.

Vanilla Bean and Chocolate Swirl Ice Cream

If you love the perfect pairing of chocolate and vanilla, this Vanilla Bean and Chocolate Swirl Ice Cream is sure to become a favorite. Rich and creamy with indulgent ribbons of chocolate running through every scoop, it’s the ideal dessert for chocolate lovers.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 4 oz dark chocolate (finely chopped)
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, and half the sugar. Add the vanilla bean seeds and pod. Heat the mixture over medium heat, stirring frequently, until it reaches a simmer.
2. In a bowl, whisk the egg yolks with the remaining sugar until pale and smooth. Gradually pour the hot cream mixture into the yolks, whisking constantly.
3. Return the mixture to the saucepan and cook over low heat until thickened, stirring constantly. Strain through a fine-mesh sieve and allow the custard to cool in the refrigerator for at least 4 hours.
4. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave. Once melted, let it cool slightly.
5. Churn the custard in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, slowly drizzle the melted chocolate into the ice cream to create a swirled effect.
6. Transfer the ice cream to a container and freeze for 2-3 hours for a firmer consistency.

This Vanilla Bean and Chocolate Swirl Ice Cream is the perfect treat for any occasion, blending the elegance of vanilla with the deep richness of dark chocolate. The decadent chocolate ribbons elevate the ice cream, making it a truly indulgent dessert.

Caramel Vanilla Ice Cream

For those who adore the rich taste of caramel, this Caramel Vanilla Ice Cream is a dream come true. The caramelized sweetness complements the classic vanilla base, creating a smooth and indulgent dessert that’s both creamy and comforting.

Ingredients

• 1 cup granulated sugar
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 2 cups heavy cream
• 1 cup whole milk
• 6 large egg yolks
• 1 tsp vanilla bean paste

Instructions

1. In a medium saucepan, heat the sugar over medium heat, stirring occasionally, until it melts and turns amber. Be careful not to burn it.
2. Add the butter and stir until the caramel smooths out, then remove from heat and stir in the vanilla extract. Let it cool.
3. In a separate saucepan, combine the cream and milk, and heat over medium heat until hot but not boiling.
4. In a bowl, whisk together the egg yolks. Slowly pour the hot cream mixture into the yolks while whisking constantly to temper the eggs.
5. Return the mixture to the saucepan and cook over low heat until it thickens and coats the back of a spoon. Strain through a fine-mesh sieve.
6. Stir in the cooled caramel and vanilla bean paste, and refrigerate until fully chilled, at least 4 hours.
7. Churn the custard in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-3 hours for a firmer texture.

This Caramel Vanilla Ice Cream is rich, smooth, and wonderfully satisfying. The blend of deep caramel and the classic taste of vanilla makes it a luxurious treat, perfect for any time you want to enjoy a rich and creamy dessert.

Vanilla Bean Coffee Ice Cream

For those who enjoy a little caffeine boost with their dessert, this Vanilla Bean Coffee Ice Cream delivers the perfect combination of bold coffee and smooth vanilla bean flavors. It’s a sophisticated dessert that’s perfect for coffee lovers.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tbsp instant espresso powder
• 1 vanilla bean (split and seeds scraped)
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, and sugar. Add the vanilla bean seeds and pod, and the espresso powder. Heat the mixture over medium heat until it begins to steam, stirring occasionally.
2. In a separate bowl, whisk together the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over low heat until thickened, stirring constantly. Strain through a fine-mesh sieve to remove the vanilla pod and any solid coffee particles.
4. Cool the custard completely in the refrigerator for at least 4 hours.
5. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-3 hours for a firmer consistency.

This Vanilla Bean Coffee Ice Cream is the perfect way to indulge in both coffee and vanilla. The rich flavors of coffee balance beautifully with the warmth of the vanilla, making it an exceptional treat for coffee lovers seeking a creamy, flavorful dessert.

Vanilla Almond Crunch Ice Cream

If you’re a fan of both creamy ice cream and the crunch of toasted almonds, this Vanilla Almond Crunch Ice Cream is a perfect match. The addition of roasted almonds gives the ice cream a delightful texture, while the vanilla base provides a rich and indulgent flavor.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 cup sliced almonds (toasted)
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, and sugar. Add the vanilla bean seeds and pod, and heat over medium heat until it reaches a simmer.
2. In a separate bowl, whisk together the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly to avoid curdling.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Strain the custard through a fine-mesh sieve and let cool completely in the refrigerator for at least 4 hours.
5. Toast the almonds in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
6. Churn the custard in an ice cream maker according to the manufacturer’s instructions. In the final few minutes of churning, add the toasted almonds to incorporate them evenly.
7. Transfer the ice cream to a container and freeze for an additional 2-3 hours for a firmer texture.

The crunchy almonds perfectly contrast the smooth vanilla base, creating a balanced texture and flavor in every scoop. This Vanilla Almond Crunch Ice Cream is a satisfying and elevated choice, adding both richness and a nutty twist to your dessert repertoire.

Vanilla Brown Sugar Ice Cream

For a slightly richer, more caramelized flavor, this Vanilla Brown Sugar Ice Cream offers a beautiful balance between the richness of brown sugar and the warmth of pure vanilla beans. It’s a comforting, indulgent treat with a depth of flavor that will surprise and delight.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup packed dark brown sugar
• 1 vanilla bean (split and seeds scraped)
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, and brown sugar. Add the vanilla bean seeds and pod, and heat over medium heat until the sugar dissolves and the mixture is hot, but not boiling.
2. In a separate bowl, whisk together the egg yolks until smooth. Slowly pour the hot cream mixture into the yolks, whisking constantly to prevent curdling.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
4. Strain the custard through a fine-mesh sieve and cool completely in the refrigerator for at least 4 hours.
5. Churn the custard in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-3 hours to firm up the texture.

The combination of brown sugar and vanilla creates a wonderfully rich flavor profile, giving this ice cream a unique, comforting sweetness. Perfect for those who love a deeper, caramel-like vanilla taste, this Vanilla Brown Sugar Ice Cream is a deliciously decadent dessert.

Vanilla Honeycomb Crunch Ice Cream

This Vanilla Honeycomb Crunch Ice Cream is a delightful treat that pairs the silky smoothness of vanilla with the sweet, crunchy texture of homemade honeycomb candy. It’s the perfect indulgence for anyone looking to elevate their ice cream experience with a fun texture contrast.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/4 cup honey
• 6 large egg yolks
• 1 tsp vanilla extract
• 1 cup homemade honeycomb candy (chopped into small pieces)

Instructions

1. In a saucepan, combine the cream, milk, and sugar. Add the vanilla bean seeds and pod, and heat over medium until the mixture is steaming.
2. In a separate bowl, whisk together the egg yolks until pale and smooth. Slowly pour the hot cream mixture into the yolks while whisking to temper the eggs.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Strain through a fine-mesh sieve and let cool completely.
4. Stir in the honey and vanilla extract. Chill the custard in the refrigerator for at least 4 hours.
5. Churn the custard in an ice cream maker according to the manufacturer’s instructions. Once it reaches a soft-serve consistency, fold in the chopped honeycomb candy.
6. Transfer to a container and freeze for 2-3 hours for a firmer texture.

The combination of creamy vanilla and crunchy honeycomb creates a beautifully textured ice cream with layers of flavor. This Vanilla Honeycomb Crunch Ice Cream will satisfy those with a sweet tooth, delivering a unique and fun dessert experience.

Vanilla Bourbon Pecan Ice Cream

For a sophisticated twist on traditional vanilla, this Vanilla Bourbon Pecan Ice Cream infuses the classic flavor with toasted pecans and a hint of bourbon, making it an ideal dessert for adults. The richness of the pecans and the depth of bourbon offer a grown-up take on a timeless treat.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1 cup pecans (toasted and chopped)
• 2 tbsp bourbon
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, and sugar. Add the vanilla bean seeds and pod. Heat over medium heat until steaming, then remove from the heat.
2. Whisk the egg yolks in a bowl until smooth. Slowly pour the hot cream mixture into the yolks, whisking constantly.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon. Strain the custard through a fine-mesh sieve and allow it to cool.
4. Once cooled, stir in the bourbon, vanilla extract, and toasted chopped pecans. Refrigerate the custard for at least 4 hours.
5. Churn the custard in an ice cream maker according to the manufacturer’s instructions. Once it reaches a soft-serve consistency, transfer to a container and freeze for 2-3 hours for a firmer texture.

The bourbon enhances the flavor of the pecans, adding a rich, warm depth to the ice cream, while the toasted pecans provide a delightful crunch. This Vanilla Bourbon Pecan Ice Cream is perfect for special occasions or as an indulgent dessert for a dinner party.

Vanilla Bean and Salted Caramel Pretzel Ice Cream

For those who love the combination of sweet and salty, this Vanilla Bean and Salted Caramel Pretzel Ice Cream offers the perfect blend of flavors. The crunchy pretzels and the rich, salted caramel ribbons complement the smooth vanilla base, creating 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 cup caramel sauce
• 1/2 tsp sea salt
• 1 cup mini pretzels (broken into pieces)
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, and sugar. Add the vanilla bean seeds and pod, and heat over medium until it begins to steam.
2. Whisk the egg yolks in a bowl, then slowly pour the hot cream mixture into the yolks while whisking constantly.
3. Return the mixture to the saucepan and cook over low heat until it thickens and coats the back of a spoon. Strain through a fine-mesh sieve and refrigerate for at least 4 hours to cool.
4. Stir in the vanilla extract and sea salt.
5. Churn the custard in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, drizzle in the caramel sauce to create ribbons throughout the ice cream.
6. In the final minute, fold in the broken pretzel pieces for a salty crunch. Freeze for 2-3 hours for a firmer texture.

The combination of crunchy pretzels and salted caramel makes each scoop of this ice cream a sweet and savory delight. This Vanilla Bean and Salted Caramel Pretzel Ice Cream is an indulgent treat that’s sure to impress with its unique, satisfying flavors and textures.

Vanilla Pistachio Ice Cream

This Vanilla Pistachio Ice Cream blends the creaminess of vanilla with the crunchy, slightly salty richness of pistachios. The result is a sophisticated dessert that balances flavors beautifully, making it an ideal choice for anyone looking to enjoy a unique ice cream flavor.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1 cup pistachios (shelled and chopped)
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, and sugar. Add the vanilla bean seeds and pod, and heat over medium heat until the mixture is steaming.
2. Whisk the egg yolks in a bowl until smooth. Slowly pour the hot cream mixture into the yolks, whisking constantly.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Strain through a fine-mesh sieve and cool completely.
4. Once cooled, stir in the vanilla extract and chopped pistachios. Refrigerate the custard for at least 4 hours.
5. Churn the custard in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-3 hours for a firmer consistency.

This Vanilla Pistachio Ice Cream is the perfect marriage of creamy sweetness and nutty crunch. The pistachios lend a delicate earthiness that complements the vanilla perfectly, making this dessert an elevated option for special occasions or a refreshing treat anytime.

Vanilla Maple Bacon Ice Cream

For a sweet and savory flavor explosion, this Vanilla Maple Bacon Ice Cream is a bold combination of classic vanilla and crispy, salty bacon. The addition of maple syrup gives the ice cream a touch of sweetness, perfectly balancing the richness of the bacon. It’s a surprising yet delicious ice cream option that will intrigue your taste buds.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1/2 cup maple syrup
• 6 slices bacon (cooked and crumbled)
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, and sugar. Add the vanilla bean seeds and pod, and heat over medium until the mixture is steaming.
2. In a separate bowl, whisk together the egg yolks. Slowly pour the hot cream mixture into the yolks while whisking constantly.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Strain through a fine-mesh sieve and allow it to cool.
4. Stir in the maple syrup and vanilla extract. Chill the custard for at least 4 hours.
5. Churn the custard in an ice cream maker according to the manufacturer’s instructions. During the final stages of churning, fold in the crumbled bacon.
6. Freeze for 2-3 hours to achieve a firmer consistency.

The maple syrup enhances the vanilla’s richness, while the crispy bacon adds a surprising crunch and savory contrast. This Vanilla Maple Bacon Ice Cream is a daring yet delicious dessert that’s sure to impress anyone looking for something different.

Vanilla Coconut Macadamia Ice Cream

For a tropical twist on the classic vanilla, this Vanilla Coconut Macadamia Ice Cream combines creamy vanilla with the rich, buttery flavor of macadamia nuts and the sweet tropical notes of coconut. It’s a delightful treat that transports you to a sunny beach 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 cup shredded coconut (toasted)
• 1/2 cup macadamia nuts (chopped and toasted)
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, and sugar. Add the vanilla bean seeds and pod, and heat over medium heat until steaming.
2. Whisk the egg yolks in a bowl until smooth. Slowly pour the hot cream mixture into the yolks while whisking to avoid curdling.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Strain through a fine-mesh sieve and cool completely.
4. Stir in the vanilla extract and let the custard chill in the refrigerator for at least 4 hours.
5. Toast the coconut and macadamia nuts in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
6. Churn the custard in an ice cream maker according to the manufacturer’s instructions. Add the toasted coconut and macadamia nuts during the final few minutes of churning.
7. Freeze for 2-3 hours for a firmer texture.

This Vanilla Coconut Macadamia Ice Cream is a tropical, nutty twist on the classic vanilla flavor, offering a creamy base with a crunch and a hint of coconut sweetness. It’s perfect for anyone looking for a unique and indulgent ice cream experience.

Vanilla Cherry Almond Ice Cream

This Vanilla Cherry Almond Ice Cream is a perfect blend of creamy vanilla, juicy cherries, and toasted almonds. The combination of sweet fruit and nutty crunch creates a refreshing yet rich dessert that’s ideal for summer gatherings or cozy winter nights.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1 cup fresh or frozen cherries (pitted and chopped)
• 1/2 cup slivered almonds (toasted)
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, and sugar. Add the vanilla bean seeds and pod, and heat over medium heat until steaming.
2. Whisk the egg yolks in a bowl until smooth. Slowly pour the hot cream mixture into the yolks, whisking constantly.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon. Strain through a fine-mesh sieve and cool completely.
4. Stir in the vanilla extract. Refrigerate the custard for at least 4 hours.
5. Churn the custard in an ice cream maker according to the manufacturer’s instructions. During the final minutes, fold in the chopped cherries and toasted almonds.
6. Freeze for 2-3 hours for a firmer texture.

The cherries provide a burst of sweet tartness, while the toasted almonds add a nutty depth, all balanced by the smoothness of the vanilla base. This Vanilla Cherry Almond Ice Cream is a deliciously sophisticated treat that brings together all the best flavors in one scoop.

Vanilla Lemon Blueberry Ice Cream

For a zesty, fruity twist on classic vanilla, this Vanilla Lemon Blueberry Ice Cream combines the bright flavors of lemon and blueberry with a creamy, vanilla-rich base. The tangy citrus and sweet berries balance each other perfectly, offering a refreshing dessert that’s perfect for any season.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1 cup fresh blueberries
• 1 tablespoon lemon zest
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, and sugar. Add the vanilla bean seeds and pod, and heat over medium heat until the mixture is steaming.
2. Whisk the egg yolks in a bowl until smooth. Slowly pour the hot cream mixture into the yolks while whisking constantly.
3. Return the mixture to the saucepan and cook over low heat until it thickens and coats the back of a spoon. Strain through a fine-mesh sieve and cool completely.
4. Stir in the vanilla extract and lemon zest. Refrigerate the custard for at least 4 hours.
5. Mash the blueberries gently with a fork or potato masher and swirl them into the cooled custard before churning.
6. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-3 hours for a firmer texture.

The citrusy zing from the lemon pairs beautifully with the sweet, ripe blueberries, making each bite of this Vanilla Lemon Blueberry Ice Cream a burst of fresh flavors. The combination of these ingredients creates a perfect summer dessert, bright and refreshing with every spoonful.

Vanilla Maple Pecan Ice Cream

This Vanilla Maple Pecan Ice Cream takes the classic vanilla flavor to the next level by infusing it with the warm sweetness of maple syrup and the buttery crunch of toasted pecans. The rich and decadent taste of maple pairs perfectly with the smooth vanilla base, making this 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 cup maple syrup
• 1 cup pecans (toasted and chopped)
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, and sugar. Add the vanilla bean seeds and pod, and heat over medium heat until the mixture is steaming.
2. Whisk the egg yolks in a bowl until smooth. Slowly pour the hot cream mixture into the yolks while whisking constantly.
3. Return the mixture to the saucepan and cook over low heat until it thickens and coats the back of a spoon. Strain through a fine-mesh sieve and cool completely.
4. Stir in the maple syrup and vanilla extract. Refrigerate the custard for at least 4 hours.
5. Churn the custard in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, fold in the toasted pecans.
6. Freeze for 2-3 hours for a firmer texture.

The richness of the maple syrup combined with the sweet vanilla creates a deep, warm flavor profile, while the toasted pecans add a crunchy texture that complements the creaminess of the ice cream. This Vanilla Maple Pecan Ice Cream is the perfect dessert to enjoy with family and friends, especially during the fall and winter months.

Vanilla Honey Lavender Ice Cream

Delicate, fragrant, and irresistibly creamy, this Vanilla Honey Lavender Ice Cream blends the sweetness of honey with the floral notes of lavender. This elegant treat is perfect for those looking for a sophisticated dessert with a unique flavor twist.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup honey
• 2 tsp dried culinary lavender
• 1 vanilla bean (split and seeds scraped)
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, honey, and lavender. Add the vanilla bean seeds and pod, and heat over medium heat until steaming. Let the mixture steep for 15 minutes off the heat.
2. Strain the mixture to remove the lavender and return it to the saucepan. Reheat until warm.
3. Whisk the egg yolks in a bowl. Gradually pour the warm mixture into the yolks while whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring until it thickens enough to coat the back of a spoon. Strain again and cool completely.
5. Stir in the vanilla extract. Chill the custard for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-3 hours for a firmer texture.

The lavender adds a gentle floral aroma that enhances the natural sweetness of the honey, while the vanilla base ties it all together into a luxurious scoop. This Vanilla Honey Lavender Ice Cream is an unforgettable dessert, perfect for special occasions or a relaxing summer evening.

Caramel Swirl Vanilla Ice Cream

Rich caramel ribbons swirling through a creamy vanilla base make this Caramel Swirl Vanilla Ice Cream a decadent delight. Each bite combines the buttery sweetness of caramel with the classic comfort of vanilla for 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)
• 6 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup caramel sauce (store-bought or homemade)

Instructions

1. In a saucepan, combine the cream, milk, and sugar. Add the vanilla bean seeds and pod, and heat over medium heat until steaming.
2. Whisk the egg yolks in a bowl until smooth. Slowly pour the hot cream mixture into the yolks while whisking constantly.
3. Return the mixture to the saucepan and cook over low heat, stirring until it thickens and coats the back of a spoon. Strain through a fine-mesh sieve and cool completely.
4. Stir in the vanilla extract. Refrigerate the custard for at least 4 hours.
5. Churn in an ice cream maker according to the manufacturer’s instructions.
6. As you transfer the churned ice cream into a container, layer in the caramel sauce, creating swirls with a knife. Freeze for 2-3 hours for a firmer texture.

The caramel swirls add a luscious sweetness and gooey texture that pairs beautifully with the creamy vanilla. This Caramel Swirl Vanilla Ice Cream is a showstopper that will impress your guests and satisfy your sweet tooth.

Vanilla Espresso Crunch Ice Cream

If you’re a coffee lover, this Vanilla Espresso Crunch Ice Cream is a dream come true. Combining the robust flavor of espresso with the creamy sweetness of vanilla and crunchy chocolate-covered coffee beans, this treat is both refreshing and energizing.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and seeds scraped)
• 1 tbsp instant espresso powder
• 1/2 cup chocolate-covered coffee beans (chopped)
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine the cream, milk, sugar, and espresso powder. Add the vanilla bean seeds and pod, and heat over medium heat until steaming.
2. Whisk the egg yolks in a bowl until smooth. Gradually add the hot cream mixture into the yolks while whisking constantly.
3. Return the mixture to the saucepan and cook over low heat, stirring until it thickens and coats the back of a spoon. Strain through a fine-mesh sieve and cool completely.
4. Stir in the vanilla extract. Refrigerate the custard for at least 4 hours.
5. Churn in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, fold in the chopped chocolate-covered coffee beans.
6. Freeze for 2-3 hours for a firmer texture.

The espresso powder adds a rich coffee flavor that’s perfectly complemented by the creamy vanilla base, while the crunchy coffee beans provide a delightful contrast in texture. This Vanilla Espresso Crunch Ice Cream is perfect for a midday pick-me-up or an after-dinner dessert.

Note: More recipes are coming soon!