27+ Irresistible Homemade Ice Cream Dessert Recipes You Must Try

Nothing says indulgence like a bowl of homemade ice cream.

Whether it’s a creamy vanilla, a tangy fruit sorbet, or a rich chocolate fudge treat, homemade ice cream offers a world of flavor possibilities that store-bought varieties can never quite match.

Making ice cream at home allows you to experiment with unique flavors, add-ins, and mix-ins, making every scoop a personalized delight.

In this article, we’ve gathered 27+ amazing homemade ice cream dessert recipes that will take your taste buds on a delicious journey.

Whether you’re a beginner or a seasoned ice cream maker, you’ll find the perfect recipe to create in your kitchen.

So grab your ice cream maker (or just a spoon), and let’s get churning!

27+ Irresistible Homemade Ice Cream Dessert Recipes You Must Try

Making homemade ice cream is a fun and rewarding activity that brings family and friends together.

With the 27+ ice cream recipes in this collection, you’re sure to find new favorites and maybe even create a few signature flavors of your own.

From fruity sorbets to rich custard-based ice creams, the possibilities are endless.

So, next time you’re in the mood for a cold treat, skip the store and create something special in your kitchen.

Homemade ice cream not only satisfies your cravings but allows you to enjoy a personalized touch that makes each bite even sweeter.

Creamy Vanilla Bean Ice Cream

This homemade vanilla bean ice cream is a classic favorite that’s rich, creamy, and bursting with the natural flavor of real vanilla beans. With a smooth texture and perfectly balanced sweetness, it’s the ideal dessert for any occasion. Whether you serve it on its own or pair it with pie or cake, this ice cream is sure to delight.

Ingredients:

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

Instructions:

1. Split the vanilla bean pod in half and scrape out the seeds. In a medium saucepan, combine the heavy cream, whole milk, and the seeds (and pod) of the vanilla bean. Heat over medium heat until it just starts to simmer, then remove from the heat and let the vanilla infuse for 10 minutes. Remove the pod.
2. In a separate bowl, whisk the egg yolks and sugar until light and fluffy. Gradually pour in the warm milk mixture, whisking constantly to temper the eggs.
3. Pour the mixture back into 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 sieve into a clean bowl. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

This creamy vanilla bean ice cream is a versatile treat that never goes out of style. The delicate infusion of vanilla bean elevates it to a level of sophistication, while the creamy texture makes every bite a comforting experience. Whether enjoyed alone or as a companion to a warm dessert, this ice cream will always be a crowd-pleaser. Perfect for gatherings or a sweet indulgence after dinner.

Chocolate Fudge Brownie Ice Cream

For chocolate lovers, this homemade chocolate fudge brownie ice cream is a must-try! Rich, decadent chocolate ice cream filled with chunks of fudgy brownies offers the perfect balance of creamy texture and chocolate goodness. It’s a dessert that combines two beloved treats into one irresistible frozen delight.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 6 oz bittersweet chocolate, chopped
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 1 cup brownie chunks (store-bought or homemade)

Instructions:

1. In a medium saucepan, heat the heavy cream, whole milk, and cocoa powder over medium heat until it begins to steam. Add the chopped bittersweet chocolate and whisk until fully melted and smooth.
2. In a bowl, whisk together the egg yolks and sugar until light and fluffy. Gradually add the warm chocolate mixture to the egg mixture, whisking constantly 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.
4. Strain the mixture through a fine sieve into a bowl and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, churn the mixture in an ice cream maker. During the last 5 minutes of churning, add the brownie chunks. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

This chocolate fudge brownie ice cream is the ultimate indulgence for those who crave a rich, chocolaty treat. The creamy ice cream pairs perfectly with the chewy brownie pieces, creating a texture contrast that makes each bite exciting. Whether you serve it in a cone, sundae, or alongside another dessert, this ice cream is sure to satisfy your chocolate cravings in the best way possible.

Fresh Strawberry Sorbet

A refreshing, light dessert that is perfect for warmer days, this fresh strawberry sorbet highlights the natural sweetness of ripe strawberries. Simple to prepare, this sorbet is both dairy-free and fat-free, making it a healthier alternative to traditional ice cream, while still delivering a burst of fruity flavor with each scoop.

Ingredients:

• 4 cups fresh strawberries, hulled and chopped
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup water

Instructions:

1. In a blender or food processor, puree the strawberries until smooth. Strain the mixture through a fine sieve to remove seeds, if desired.
2. In a saucepan, combine the sugar and water and bring to a simmer, stirring until the sugar has dissolved. Let it cool to room temperature.
3. Once the syrup has cooled, stir in the strawberry puree and lemon juice.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the sorbet to a container and freeze for at least 4 hours or until firm.

This fresh strawberry sorbet is a vibrant, guilt-free treat that’s perfect for cooling off in the summer or serving as a light dessert after a heavy meal. The natural sweetness of the strawberries shines through, while the lemon juice adds a refreshing tang. With just a few simple ingredients, this sorbet is a wonderful way to enjoy the flavors of fresh fruit in a frozen form. It’s a delicious and elegant dessert that will leave you craving more.

Mint Chocolate Chip Ice Cream

Mint chocolate chip ice cream is a refreshing and indulgent treat that combines the cool, crisp flavor of mint with the rich crunch of chocolate chips. This homemade version is creamy, with the perfect minty flavor balance, making it a great dessert for warm weather or any time you want a refreshing twist on a classic.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon peppermint extract
• Green food coloring (optional)
• 1/2 cup mini chocolate chips
• 4 large egg yolks

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat the mixture over medium heat until it begins to simmer. Remove from the heat and add the peppermint extract and a few drops of green food coloring (if using).
2. In a separate bowl, whisk the egg yolks until light and frothy. Gradually pour the hot milk 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 into a bowl and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, until completely chilled.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, add the chocolate chips. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Mint chocolate chip ice cream offers the perfect combination of refreshingly cool mint and indulgent chocolate. The creamy texture and delightful minty flavor make it a go-to summer dessert or a sweet treat for any occasion. Whether enjoyed in a cone or as part of an ice cream sundae, this homemade version is sure to bring a smile to your face.

Salted Caramel Pecan Ice Cream

This salted caramel pecan ice cream is a rich, decadent dessert that combines the irresistible flavors of creamy caramel, crunchy pecans, and a touch of sea salt. The sweet and salty flavor profile is both comforting and sophisticated, making it perfect for any special occasion or a cozy night in.

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 cup toasted pecans, chopped
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture just begins to simmer.
2. In another saucepan, melt the butter over medium heat. Add the brown sugar and sea salt, and cook, stirring constantly, until the mixture thickens and bubbles. Remove from the heat and slowly add the cream mixture, whisking to combine. Bring the mixture back to a simmer and cook for another 3–5 minutes.
3. In a separate bowl, whisk the egg yolks. Gradually pour the hot caramel mixture into the yolks, whisking constantly to temper the eggs. Return the custard 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 stir in the vanilla extract. Let it cool to room temperature, then refrigerate for at least 4 hours.
5. Once chilled, churn the mixture in an ice cream maker. When the ice cream is almost done, add the chopped pecans. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Salted caramel pecan ice cream is the perfect balance of sweet and salty, with a rich, velvety texture and a satisfying crunch from the toasted pecans. This indulgent treat will be a favorite for anyone who loves caramel-based desserts with a little extra flair. It’s an exceptional dessert to serve at dinner parties or enjoy after a long day.

Coconut Cream Pie Ice Cream

Inspired by the classic coconut cream pie, this ice cream is packed with tropical flavors. With a creamy coconut base, crunchy graham cracker crust pieces, and a light coconut topping, it’s a frozen twist on a beloved pie that will bring the taste of the tropics to your dessert table.

Ingredients:

• 2 cups coconut milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1/2 cup shredded coconut, toasted
• 1/2 cup graham cracker crumbs
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat until it begins to simmer.
2. In a separate bowl, whisk the egg yolks until light and frothy. Gradually 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.
4. Strain the custard through a fine sieve and stir in the vanilla and coconut extracts. Let it cool to room temperature, then refrigerate for at least 4 hours.
5. Once chilled, churn the mixture in an ice cream maker. During the last few minutes of churning, add the toasted coconut and graham cracker crumbs. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Coconut cream pie ice cream is a luxurious treat that combines all the beloved flavors of the classic dessert into a cool, creamy frozen form. The crunch of graham cracker crumbs and the richness of the coconut base make every bite a tropical indulgence. This ice cream will bring a taste of paradise to your next dessert gathering or a sweet after-dinner surprise.

Peanut Butter Cup Ice Cream

Peanut butter lovers, rejoice! This homemade peanut butter cup ice cream is an indulgent treat that combines creamy peanut butter ice cream with chunks of chocolate and peanut butter cups. The rich, smooth texture of the ice cream is complemented by the perfect crunch and sweetness from the candy, making it a dessert you won’t be able to resist.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup mini peanut butter cups, chopped
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until it begins to simmer.
2. In a separate bowl, whisk the egg yolks. Gradually 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. Remove from heat and whisk in the peanut butter and vanilla extract until smooth.
5. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, add the chopped peanut butter cups. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Peanut butter cup ice cream is a dessert that combines two beloved flavors—peanut butter and chocolate—into one heavenly scoop. The creamy peanut butter ice cream is the perfect base for the sweet, chewy peanut butter cups, creating a delightful contrast of textures. Whether you enjoy it in a cone or as part of a sundae, this ice cream is sure to satisfy any sweet tooth.

Lemon Blueberry Cheesecake Ice Cream

This lemon blueberry cheesecake ice cream offers a refreshing and tangy twist on traditional cheesecake flavors. With swirls of blueberry compote, a creamy cheesecake base, and a hint of lemon zest, this homemade ice cream is a perfect balance of tart and sweet. It’s the ideal treat for anyone craving a rich yet refreshing dessert.

Ingredients:

• 2 cups cream cheese, softened
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries
• 1/4 cup sugar (for blueberry compote)
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the blueberries and 1/4 cup sugar. Cook over medium heat, stirring occasionally, until the blueberries break down and form a thick compote, about 10 minutes. Let it cool and set aside.
2. In a separate saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until it begins to simmer.
3. Whisk the egg yolks in a separate bowl. Gradually pour the hot cream mixture into the yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat until it thickens and coats the back of a spoon.
4. Let the custard cool to room temperature, then fold in the softened cream cheese, vanilla extract, and lemon zest. Refrigerate for at least 4 hours or overnight.
5. Once chilled, churn the mixture in an ice cream maker. During the last few minutes of churning, swirl in the blueberry compote. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Lemon blueberry cheesecake ice cream is a delightful combination of bright, tart flavors and creamy richness. The refreshing tang of lemon and blueberry compote pairs perfectly with the smooth cheesecake base, offering a unique twist on a classic dessert. This ice cream is a perfect way to end any summer meal or to serve as a special treat for your next gathering.

S’mores Ice Cream

Bring the campfire to your kitchen with this homemade s’mores ice cream! Featuring the classic combination of chocolate, marshmallow, and graham crackers, this ice cream has all the flavors of the beloved campfire treat, with the added bonus of a smooth, creamy texture. It’s a nostalgic, fun dessert that’s perfect for both kids and adults.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 1/2 cup graham cracker crumbs
• 4 large egg yolks
• 1/2 cup chocolate chips (or chopped chocolate)

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until it begins to simmer. Add the cocoa powder and whisk until smooth.
2. In a separate bowl, whisk the egg yolks. Gradually 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 into a bowl and let it cool to room temperature. Refrigerate for at least 4 hours.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, add the chocolate chips, mini marshmallows, and graham cracker crumbs. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

S’mores ice cream is a fun and delicious way to enjoy the classic campfire treat in a frozen form. The creamy, chocolatey base is enhanced with crunchy graham crackers and gooey marshmallows, capturing the essence of s’mores in every bite. This ice cream will transport you straight to a cozy fire pit, making it the perfect dessert for any occasion, from backyard barbecues to family movie nights.

Strawberry Shortcake Ice Cream

Strawberry shortcake ice cream brings the beloved flavors of the classic dessert into a cool, creamy treat. The sweet, tangy strawberries, combined with the smooth vanilla ice cream and crunchy shortcake crumbles, create the perfect balance of textures and flavors. This ice cream is a perfect way to enjoy a summer dessert in a new, frozen form.

Ingredients:

• 2 cups fresh strawberries, diced
• 1/4 cup granulated sugar (for strawberries)
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar (for ice cream base)
• 1 teaspoon vanilla extract
• 1 cup shortcake crumbles (store-bought or homemade)
• 4 large egg yolks

Instructions:

1. Combine the strawberries and 1/4 cup of granulated sugar in a bowl. Let it sit for 20-30 minutes to release the juices, then mash the strawberries lightly.
2. In a saucepan, combine the heavy cream, whole milk, and 3/4 cup of sugar. Heat over medium heat until it just starts to simmer.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the hot cream mixture into the egg yolks, whisking constantly. Return to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
5. Once chilled, churn the mixture in an ice cream maker. In the last few minutes of churning, add the mashed strawberries and shortcake crumbles. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Strawberry shortcake ice cream is a perfect mix of creamy, fruity, and crunchy elements that capture the essence of the classic strawberry shortcake in a frozen form. The strawberries add a burst of freshness, while the shortcake crumbles offer a delightful texture. This ice cream will be a hit with anyone who loves the original dessert and is perfect for hot summer days or any occasion that calls for a refreshing treat.

Coffee Toffee Crunch Ice Cream

Coffee toffee crunch ice cream is the ultimate dessert for coffee lovers and those who enjoy a sweet and crunchy treat. The rich coffee ice cream is swirled with crunchy toffee bits and a touch of vanilla, creating a flavor explosion in every bite. This dessert is perfect for those who want a little more excitement in their ice cream experience.

Ingredients:

• 1 cup strong brewed coffee (cooled)
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup toffee bits (or crushed toffee candies)
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until it begins to simmer.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the hot cream mixture into the egg yolks, whisking constantly. Return to the saucepan and cook over low heat until it thickens and coats the back of a spoon.
3. Stir in the brewed coffee and vanilla extract, mixing until well combined. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, add the toffee bits. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Coffee toffee crunch ice cream offers the perfect combination of bold coffee flavor, creamy texture, and sweet toffee crunch. This dessert is a great way to enjoy the richness of coffee in a refreshing frozen form, with the added texture of crunchy toffee bits. Whether you serve it after dinner or as an afternoon treat, this ice cream will satisfy any craving for something indulgent and unique.

Raspberry Ripple Ice Cream

Raspberry ripple ice cream is a vibrant, fruity treat that combines smooth, creamy vanilla ice cream with ribbons of tart raspberry sauce. The swirl of fresh raspberry flavor throughout the ice cream creates a refreshing balance that’s both sweet and tangy. This dessert is the perfect way to enjoy the summer berry in a frozen form.

Ingredients:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar (for raspberry sauce)
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar (for ice cream base)
• 1 teaspoon vanilla extract
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the raspberries and 1/4 cup sugar. Heat over medium heat, stirring frequently, until the berries break down and form a thick sauce. Let it cool completely.
2. In a separate saucepan, combine the heavy cream, whole milk, and 3/4 cup sugar. Heat over medium heat until it begins to simmer.
3. Whisk the egg yolks in a separate bowl. Gradually pour the hot cream mixture into the yolks, whisking constantly. Return to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
4. Strain the custard through a fine mesh sieve and stir in the vanilla extract. Let it cool to room temperature, then refrigerate for at least 4 hours.
5. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, swirl in the raspberry sauce. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Raspberry ripple ice cream is a delightful dessert that combines the tartness of fresh raspberries with the smoothness of vanilla ice cream. The swirls of raspberry sauce throughout the creamy base make each bite a burst of flavor. This ice cream is perfect for those who love the combination of fruit and cream and makes a beautiful addition to any summer dessert table.

Chocolate Mint Chip Ice Cream

Chocolate mint chip ice cream is a refreshing and indulgent treat that combines the rich, creamy texture of chocolate ice cream with the cool, refreshing taste of mint and the delightful crunch of chocolate chips. This dessert is perfect for anyone who loves the combination of mint and chocolate in their frozen treats. The balance of flavors makes it a crowd-pleasing favorite for both kids and adults.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1/2 cup mini chocolate chips
• 4 large egg yolks
• 2 tablespoons unsweetened cocoa powder

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and cocoa powder. Heat over medium heat, whisking constantly, until the mixture starts to simmer.
2. In a separate bowl, whisk the egg yolks. Gradually pour the hot cream mixture into the egg 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.
3. Strain the custard through a fine-mesh sieve and stir in the vanilla and peppermint extracts. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, add the mini chocolate chips. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Chocolate mint chip ice cream is a classic combination of rich chocolate and refreshing mint, with a satisfying crunch from the chocolate chips. The mint flavor gives it a refreshing twist, making it an ideal dessert for warm days or after a rich meal. Whether you enjoy it in a cone or as part of an ice cream sundae, this homemade ice cream is sure to satisfy your cravings for a minty, chocolatey treat.

Cinnamon Roll Ice Cream

Cinnamon roll ice cream brings the warmth and sweetness of freshly baked cinnamon rolls to the frozen world. This ice cream has a creamy, cinnamon-flavored base that’s swirled with chunks of cinnamon roll dough and a touch of caramelized sugar. It’s the perfect dessert for cinnamon lovers, offering a comforting, sweet treat that captures the essence of your favorite breakfast pastry.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup cinnamon roll dough (store-bought or homemade, baked and crumbled)
• 4 large egg yolks
• 1/4 cup brown sugar (for caramelizing)

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and cinnamon. Heat over medium heat until it begins to simmer.
2. In a separate bowl, whisk the egg yolks. Gradually pour the hot cream mixture into the egg 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.
3. Strain the custard through a fine-mesh sieve and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
4. While the custard cools, bake and crumble the cinnamon roll dough. After baking, let it cool and set aside.
5. Once chilled, churn the custard in an ice cream maker. During the last few minutes of churning, add the crumbled cinnamon roll dough. Transfer the ice cream to a container and freeze for at least 4 hours.
6. Before serving, sprinkle with brown sugar to add a caramelized effect to the top of your ice cream.

Cinnamon roll ice cream brings the comforting flavors of a cinnamon roll into a frozen treat. The creamy base with cinnamon flavor is perfectly complemented by the chunks of warm, spiced dough, creating a dessert that’s both rich and comforting. This ice cream is perfect for cozy nights, making it a delightful treat for those who love indulgent, spiced flavors in their frozen desserts.

Pina Colada Ice Cream

Pina colada ice cream is a tropical-inspired treat that combines the flavors of pineapple and coconut in a smooth, creamy dessert. This ice cream captures the essence of the popular cocktail, with the tangy sweetness of pineapple and the rich creaminess of coconut, making it a perfect indulgence for summer or any time you crave a vacation in a bowl.

Ingredients:

• 2 cups heavy cream
• 1 cup coconut milk (full-fat)
• 1 cup fresh pineapple, chopped
• 3/4 cup granulated sugar
• 1/2 cup shredded coconut (unsweetened)
• 1 teaspoon vanilla extract
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, coconut milk, and sugar. Heat over medium heat until it begins to simmer.
2. In a separate bowl, whisk the egg yolks. Gradually pour the hot cream mixture into the yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat until it thickens and coats the back of a spoon.
3. Strain the custard through a fine-mesh sieve and stir in the vanilla extract. Let it cool to room temperature, then refrigerate for at least 4 hours.
4. In a blender, puree the chopped pineapple until smooth. Add the pineapple puree and shredded coconut to the chilled custard and mix well.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Pina colada ice cream is a tropical escape in a bowl, offering the refreshing combination of pineapple and coconut in every bite. The rich creaminess of the coconut milk pairs beautifully with the sweet, tangy pineapple, making it an irresistible frozen treat. This ice cream is perfect for summer parties, beach vacations, or anytime you want to add a little island flavor to your dessert table.

Peanut Butter Cup Ice Cream

Peanut butter cup ice cream is the perfect dessert for peanut butter lovers. With a creamy peanut butter ice cream base, swirls of chocolate fudge, and chunks of peanut butter cups, this ice cream brings together rich flavors and textures. It’s a decadent treat that satisfies both chocolate and peanut butter cravings in every spoonful.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup peanut butter
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 1/2 cup chocolate fudge sauce
• 1 cup chopped peanut butter cups (like Reese’s)

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the mixture begins to simmer.
2. In a separate bowl, whisk the egg yolks. Gradually pour the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
3. Remove the custard from the heat and stir in the peanut butter and vanilla extract until smooth. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
4. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, swirl in the chocolate fudge sauce and chopped peanut butter cups. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Peanut butter cup ice cream is a dream come true for peanut butter and chocolate enthusiasts. The creamy peanut butter base is perfectly balanced by the sweet and crunchy peanut butter cups and swirls of smooth chocolate fudge. This indulgent dessert is a true crowd-pleaser and will have everyone reaching for more with every spoonful.

Cherry Garcia Ice Cream

Inspired by the popular Ben & Jerry’s flavor, Cherry Garcia ice cream is a delightful mix of sweet cherries, chocolate chunks, and a creamy vanilla base. The burst of fresh cherry flavor combined with the richness of dark chocolate creates a unique and satisfying treat that will appeal to both fruit and chocolate lovers alike.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cherries, pitted and halved
• 1/2 cup dark chocolate chips or chunks
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the mixture begins to simmer.
2. In a separate bowl, whisk the egg yolks. Gradually pour the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
3. Strain the custard through a fine-mesh sieve and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
4. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the chopped cherries and dark chocolate chunks. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Cherry Garcia ice cream is a flavor-packed dessert that combines the sweetness of cherries and the richness of dark chocolate, all in a creamy, smooth base. The contrast between the tart cherries and the sweet chocolate creates a delightful balance of flavors. This ice cream is perfect for summer gatherings, picnics, or anytime you want a fruity and indulgent frozen treat.

Lemon Blueberry Cheesecake Ice Cream

Lemon blueberry cheesecake ice cream is a delightful combination of tangy lemon, sweet blueberries, and a creamy cheesecake base. The smooth ice cream is swirled with fresh blueberry compote and crumbles of graham cracker crust, giving you all the flavors of a classic cheesecake in a refreshing frozen form.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries
• 1/4 cup sugar (for blueberry compote)
• 1/2 cup graham cracker crumbs (for crust)

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the mixture just begins to simmer.
2. In a separate bowl, whisk the egg yolks. Gradually pour the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat until it thickens and coats the back of a spoon.
3. Strain the custard through a fine-mesh sieve and stir in the vanilla extract, lemon zest, and lemon juice. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
4. In a small saucepan, cook the blueberries and 1/4 cup sugar over low heat until the berries release their juices and form a thick compote. Let it cool.
5. Once chilled, churn the custard in an ice cream maker. After churning, swirl in the blueberry compote and graham cracker crumbs. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Lemon blueberry cheesecake ice cream is a refreshing twist on a classic dessert. The creamy cheesecake base is complemented by the tangy lemon and sweet blueberries, while the graham cracker crumbs add a delightful crunch. This ice cream is perfect for a summer treat or whenever you’re craving a dessert with a balance of tart and sweet flavors.

Mango Sorbet

Mango sorbet is a refreshing and tropical dessert that is light, sweet, and perfectly smooth. Made with ripe mangoes, it’s the ideal treat for hot summer days or when you crave a fruity, dairy-free dessert. With just a few simple ingredients, this sorbet delivers a burst of tropical flavor, making it a favorite for anyone who loves fresh fruit desserts.

Ingredients:

• 3 ripe mangoes, peeled and diced
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tablespoon fresh lime juice

Instructions:

1. In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Remove from heat and allow the simple syrup to cool.
2. In a blender, combine the diced mangoes and lime juice. Blend until smooth.
3. Pour the cooled simple syrup into the mango puree and blend again to combine.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once churned, transfer the sorbet to a container and freeze for at least 4 hours until firm.

Mango sorbet is the perfect way to enjoy the natural sweetness and vibrant flavor of mangoes in a cool, refreshing form. Its smooth texture and tangy hint of lime make it a delightful dessert that pairs well with tropical-themed meals or can be enjoyed on its own as a light treat. This easy-to-make sorbet is the ideal dessert for anyone looking for a dairy-free, fruity indulgence.

Salted Caramel Ice Cream

Salted caramel ice cream is a decadent, sweet, and salty treat that has become a beloved classic. The deep, rich flavor of homemade caramel is balanced perfectly with a hint of sea salt, creating a smooth and creamy ice cream that is both indulgent and irresistible. This dessert is perfect for those who enjoy the contrast of sweet and salty flavors in their treats.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 4 large egg yolks

Instructions:

1. In a saucepan, melt the granulated sugar over medium heat, stirring constantly, until it turns into a golden brown caramel.
2. In another saucepan, heat the heavy cream, whole milk, and brown sugar over medium heat until the mixture is hot but not boiling.
3. Gradually pour the hot cream mixture into the caramelized sugar, whisking constantly until the caramel is fully dissolved.
4. In a separate bowl, whisk the egg yolks, then slowly pour in some of the hot caramel mixture to temper the yolks. Add the egg yolk mixture back into the saucepan and cook over low heat until it thickens and coats the back of a spoon.
5. Remove from heat, stir in the sea salt and vanilla extract, and strain the mixture through a fine-mesh sieve. Let it cool, then refrigerate for at least 4 hours.
6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Salted caramel ice cream is the perfect combination of rich, buttery caramel with a hint of salt that enhances its deep flavor. It’s a luxurious dessert that is perfect for any occasion, whether as a standalone treat or paired with a warm dessert. The balance of sweet and salty flavors makes it an indulgent and memorable ice cream flavor that everyone will love.

Raspberry Cheesecake Ice Cream

Raspberry cheesecake ice cream is a creamy, indulgent dessert that blends the richness of cheesecake with the bright, tart flavors of fresh raspberries. Swirls of raspberry sauce are combined with a tangy cheesecake ice cream base, creating a perfect balance of flavors and textures. It’s a decadent yet refreshing frozen treat for those who enjoy both fruity and creamy desserts.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/4 cup sugar (for raspberry sauce)
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until it begins to simmer.
2. In a separate bowl, whisk the egg yolks. Gradually pour the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat until it thickens and coats the back of a spoon.
3. Strain the custard through a fine-mesh sieve and stir in the cream cheese and vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
4. In a small saucepan, heat the raspberries and 1/4 cup sugar over low heat until the berries break down and form a sauce. Strain the raspberry sauce through a fine-mesh sieve and allow it to cool.
5. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, swirl in the raspberry sauce. Transfer the ice cream to a container and freeze for at least 4 hours.

Raspberry cheesecake ice cream is a delicious dessert that combines the creaminess of cheesecake with the vibrant tartness of raspberries. The smooth, rich base and the fruity raspberry sauce create a perfect balance, making each bite a delightful mix of creamy and tangy flavors. This ice cream is perfect for serving at dinner parties, holiday gatherings, or simply when you want to indulge in a creamy, fruity dessert.

Note: More recipes are coming soon!