30+ Tasty KitchenAid Vanilla Bean Ice Cream Recipes for Every Craving

Are you craving the smooth, rich flavor of homemade vanilla bean ice cream?

With the versatility of the KitchenAid ice cream maker attachment, you can create endless variations of this classic dessert.

Whether you prefer a traditional vanilla base or one with a twist, the possibilities are endless.

In this article, we’ll explore more than 30 different vanilla bean ice cream recipes that you can make with your KitchenAid mixer.

Each recipe is designed to be easy to follow, allowing you to bring professional-quality ice cream right into your own kitchen.

So, get your ice cream maker ready and let’s dive into the world of creamy, dreamy vanilla bean ice cream!

30+ Tasty KitchenAid Vanilla Bean Ice Cream Recipes for Every Craving

Creating homemade vanilla bean ice cream has never been easier or more fun.

With the KitchenAid ice cream maker, you have everything you need to experiment with classic flavors or add exciting new elements.

These 30+ recipes will inspire you to get creative and try different ingredients to create your perfect bowl of ice cream.

Whether you enjoy it plain or with swirls of caramel, chocolate, or fruits, the options are endless.

So, grab your KitchenAid attachment and start churning your way to homemade ice cream perfection today!

Classic Vanilla Bean Ice Cream

This classic vanilla bean ice cream is a timeless favorite that delivers creamy, rich flavor with a distinctive hint of vanilla from the bean. The smooth texture and natural sweetness of this ice cream make it the perfect dessert for any occasion. If you’re craving a simple yet indulgent treat, this homemade version is sure to satisfy.

Ingredients:

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

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. Heat the mixture over medium heat, stirring occasionally until it is warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the warm cream mixture into the yolks while whisking constantly to temper them. Slowly add the tempered egg mixture back into the saucepan with the remaining cream mixture.
3. Cook the custard over medium-low heat, stirring constantly until it thickens and coats the back of a spoon (about 170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits. Stir in the vanilla extract.
5. Cool the custard to room temperature, then refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

The result is a velvety, indulgent vanilla bean ice cream that’s perfect for enjoying on its own or pairing with your favorite desserts. The natural vanilla flavor shines through, providing a satisfying experience with every scoop. You can also add mix-ins like chocolate chips, berries, or nuts for extra flair. Make sure to store it in an airtight container to preserve its freshness and flavor.

Vanilla Bean Ice Cream with Brown Sugar Swirl

Elevate your vanilla bean ice cream with a rich and buttery brown sugar swirl. The caramel-like sweetness from the brown sugar adds complexity to the traditional vanilla flavor, creating a delightful contrast in texture and taste. This ice cream is perfect for those who love a bit of extra sweetness and depth in their frozen treat.

Ingredients:

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

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, and heat over medium heat, stirring occasionally until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add a little of the warm cream mixture into the yolks to temper them. Slowly pour the egg mixture back into the saucepan with the remaining cream mixture.
3. Cook the custard over medium-low heat, stirring constantly until it thickens (170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve to remove any curdled bits. Let the custard cool to room temperature, then refrigerate until completely chilled, about 4 hours or overnight.
5. While the custard chills, make the brown sugar swirl. In a small saucepan, combine the brown sugar with a tablespoon of water. Cook over medium heat until the sugar dissolves and the mixture thickens into a syrup. Remove from heat and let it cool.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. When the ice cream is nearly done churning, drizzle in the brown sugar syrup to create a swirl. Transfer to a container and freeze for at least 2 hours before serving.

The combination of creamy vanilla custard and rich brown sugar swirl gives this ice cream a luxurious flavor profile. The brown sugar adds a delicious caramelized sweetness, enhancing the vanilla without overwhelming it. This dessert is perfect for those who crave a little extra indulgence and complexity in their ice cream. It’s also an excellent choice for pairing with pies or cobblers.

Vanilla Bean Ice Cream with Toasted Almonds

This variation of vanilla bean ice cream features the addition of crunchy toasted almonds, adding texture and a nutty flavor that perfectly complements the smooth, creamy vanilla base. The slight smokiness of the toasted almonds pairs beautifully with the sweetness of the vanilla bean, creating a well-rounded and satisfying frozen treat.

Ingredients:

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

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, and heat over medium heat, stirring occasionally until warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Slowly add some of the warm cream mixture to temper the eggs. Gradually whisk the egg mixture back into the saucepan with the remaining cream mixture.
3. Cook the custard over medium-low heat, stirring constantly until it thickens (170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve to remove any curdled bits. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. While the custard chills, toast the almonds. Place them in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant (about 5-7 minutes). Remove from heat and let them cool.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. When the ice cream is nearly done churning, gently fold in the toasted almonds. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

This toasted almond vanilla bean ice cream offers a delightful contrast of creamy and crunchy textures, with the toasted almonds providing a perfect nutty bite that complements the sweetness of the vanilla. The slightly smoky flavor of the almonds takes the ice cream to a new level of sophistication. It’s an excellent dessert for any gathering or a special treat to enjoy at home. Store any leftovers in an airtight container to keep the almonds crispy.

Vanilla Bean Ice Cream with Chocolate Fudge Ripple

This vanilla bean ice cream, enhanced with a rich chocolate fudge ripple, takes the classic flavor to a new level. The luscious chocolate adds a deep, decadent sweetness that beautifully contrasts the smooth, creamy vanilla custard. With each bite, you’ll experience the perfect combination of creamy and fudgy goodness.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract
• 5 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream, whole milk, and granulated sugar, adding the vanilla bean seeds and pod. Stir occasionally until the mixture is warm but not boiling.
2. In a bowl, whisk the egg yolks. Gradually pour some of the warm cream mixture into the yolks to temper them, then whisk the yolks back into the saucepan.
3. Cook the custard over medium-low heat, stirring constantly until it thickens (around 170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
5. Meanwhile, make the chocolate fudge ripple by melting the chocolate chips, cocoa powder, butter, and vanilla extract over low heat until smooth and glossy. Let the fudge cool slightly.
6. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. As the ice cream is churning, slowly pour in the chocolate fudge mixture to create a swirl. Once done churning, transfer to a container and freeze for 2 hours before serving.

The chocolate fudge ripple gives this vanilla bean ice cream an irresistible richness that complements the smooth custard. The swirls of fudge throughout each scoop provide a delightful surprise, making it a perfect dessert for chocolate lovers. Its creamy texture combined with the fudgy swirls creates an indulgent treat, ideal for a variety of occasions.

Vanilla Bean Ice Cream with Fresh Berries

This vanilla bean ice cream with fresh berries is a delightful way to incorporate seasonal fruits into your frozen dessert. The sweet, creamy vanilla custard provides the perfect backdrop for the vibrant, tart berries, creating a balanced and refreshing treat that’s ideal for warmer weather.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 5 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, and heat over medium heat until warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually pour some of the warm cream mixture into the yolks to temper them, then whisk the egg mixture back into the saucepan.
3. Cook the custard over medium-low heat until it thickens and coats the back of a spoon (about 170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve to remove any curdled bits. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
6. While the ice cream is churning, mash the berries slightly with a fork to release some of their juices. Once the ice cream is nearly done churning, gently fold in the mashed berries.
7. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

This fresh berry vanilla bean ice cream offers a delightful contrast between the sweet creaminess of the vanilla and the tartness of the fresh fruit. The natural flavor of the berries shines through, creating a refreshing dessert perfect for hot summer days. The combination of textures – creamy ice cream and juicy berries – makes each bite a satisfying experience.

Vanilla Bean Ice Cream with Cinnamon and Honey

For a warm and aromatic twist on the classic vanilla bean ice cream, this version incorporates the comforting flavors of cinnamon and honey. The cinnamon provides a subtle spiciness that balances the sweetness of the honey, while the vanilla bean base remains the star of this indulgent dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1/2 teaspoon ground cinnamon
• 3 tablespoons honey
• 5 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, then stir in the cinnamon. Heat over medium heat until warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Slowly add some of the warm cream mixture into the yolks to temper them, then whisk the egg mixture back into the saucepan.
3. Cook the custard over medium-low heat until it thickens (170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl, then stir in the honey. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
6. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

The cinnamon and honey combination in this vanilla bean ice cream creates a comforting and fragrant flavor that’s perfect for cooler weather. The honey adds natural sweetness while the cinnamon brings warmth and depth. It’s an excellent dessert for a cozy evening or as a unique alternative to traditional vanilla ice cream.

Vanilla Bean Ice Cream with Caramelized Bananas

This vanilla bean ice cream with caramelized bananas is a sweet and indulgent dessert that brings together the richness of vanilla with the warmth of caramelized bananas. The bananas develop a deep caramel flavor as they cook, which contrasts perfectly with the smooth and creamy vanilla base.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 3 ripe bananas (sliced)
• 2 tablespoons unsalted butter
• 1/4 cup brown sugar
• 5 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, then heat over medium heat until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually pour some of the warm cream mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
3. Cook the custard over medium-low heat until it thickens (170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. In a skillet, melt the butter over medium heat. Add the sliced bananas and cook, stirring occasionally, until they are golden brown and caramelized (about 5-7 minutes). Add the brown sugar and stir until the bananas are coated in the caramelized syrup. Let them cool slightly.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. Gently fold in the caramelized bananas once the ice cream has finished churning. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

This vanilla bean ice cream with caramelized bananas provides a perfect balance of sweetness and richness. The caramelized bananas add a rich, buttery flavor that complements the smoothness of the vanilla bean ice cream. This dessert is a great way to enjoy the flavors of bananas in a more decadent form, making it a fantastic treat for any occasion.

Vanilla Bean Ice Cream with Pistachio Swirl

This pistachio swirl vanilla bean ice cream combines the creamy richness of vanilla with the unique, slightly savory flavor of pistachios. The crunchy pistachio pieces mixed into the ice cream add texture, while the pistachio swirl enhances the overall flavor profile, offering a deliciously nutty contrast to the sweet vanilla base.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1/2 cup shelled pistachios (finely chopped)
• 1/4 cup honey
• 5 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, and heat the mixture until warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the warm cream mixture into the yolks to temper them, then whisk the egg mixture back into the saucepan.
3. Cook the custard over medium-low heat until it thickens (170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
5. While the custard chills, make the pistachio swirl. In a small saucepan, heat the honey over low heat. Add the finely chopped pistachios and stir for about 3 minutes until fragrant. Let it cool slightly.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. After churning, gently swirl the pistachio mixture into the ice cream. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

This pistachio swirl vanilla bean ice cream is a delightful combination of creamy and nutty flavors. The slightly savory pistachios contrast beautifully with the sweetness of the vanilla, making each scoop a refreshing and indulgent experience. The pistachio swirl adds a luxurious touch, making this a great choice for anyone who loves nut-based ice creams.

Vanilla Bean Ice Cream with Chocolate-Covered Pretzels

This vanilla bean ice cream with chocolate-covered pretzels combines the sweetness of vanilla with the salty crunch of pretzels, all coated in rich chocolate. It’s a perfect balance of salty and sweet, making for a fun and satisfying dessert that’s sure to please.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1/2 cup mini pretzels (broken into pieces)
• 1/2 cup chocolate chips (melted)
• 5 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod and heat until warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the warm cream mixture into the yolks to temper them, then whisk the egg mixture back into the saucepan.
3. Cook the custard over medium-low heat until it thickens (170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl, then refrigerate for at least 4 hours or overnight.
5. While the custard chills, melt the chocolate chips in a heatproof bowl. Dip the pretzel pieces in the melted chocolate, then place them on a parchment-lined baking sheet to cool.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. Gently fold in the chocolate-covered pretzel pieces once the ice cream is done churning. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

The combination of vanilla ice cream with chocolate-covered pretzels creates an irresistible mix of creamy, crunchy, salty, and sweet flavors. The chocolate-coated pretzels provide a fun texture, making this ice cream both decadent and playful. It’s a perfect treat for anyone who loves the contrast of salty and sweet flavors in one indulgent dessert.

Vanilla Bean Ice Cream with Maple Pecan Praline

This vanilla bean ice cream with maple pecan praline is a perfect combination of rich vanilla and the caramelized crunch of maple-coated pecans. The deep sweetness of the maple syrup adds a luxurious touch to the creamy vanilla base, while the pralined pecans add a wonderful texture and flavor contrast.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1/2 cup pecans (chopped)
• 1/4 cup pure maple syrup
• 1/4 cup brown sugar
• 5 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, and heat the mixture over medium heat, stirring occasionally until it’s warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the warm cream mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
3. Cook the custard over medium-low heat, stirring constantly, until it thickens (about 170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. To make the praline, toast the chopped pecans in a dry skillet over medium heat for about 5 minutes, until they are fragrant. Add the maple syrup and brown sugar, cooking for an additional 2-3 minutes until the syrup thickens and the pecans are caramelized. Let the praline cool.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. Once the ice cream is nearly done churning, fold in the maple pecan praline. Transfer to a container and freeze for at least 2 hours before serving.

This maple pecan praline vanilla ice cream is a decadent treat that combines the smooth richness of vanilla with the deep, sweet flavor of maple syrup and the satisfying crunch of praline-coated pecans. The maple syrup brings warmth to the ice cream, making it a great choice for cozy evenings. The praline adds a perfect texture and sweetness balance to the creaminess of the base.

Vanilla Bean Ice Cream with Roasted Strawberries

This vanilla bean ice cream with roasted strawberries brings out the natural sweetness of the fruit, intensifying the flavor and creating a delicious contrast with the smooth, rich vanilla custard. The roasted strawberries caramelize in their juices, creating a deep, tangy sweetness that pairs perfectly with the creamy ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 2 cups fresh strawberries (hulled and halved)
• 2 tablespoons honey
• 5 large egg yolks

Instructions:

1. Preheat your oven to 375°F (190°C). Place the strawberries on a baking sheet and drizzle with honey. Roast in the oven for 25-30 minutes, stirring once, until the strawberries are soft and caramelized. Let them cool.
2. In a saucepan, heat the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, and cook the mixture over medium heat until it is warm but not boiling.
3. In a separate bowl, whisk the egg yolks. Gradually add some of the warm cream mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
4. Cook the custard over medium-low heat, stirring constantly, until it thickens (about 170°F). Remove from heat and discard the vanilla bean pod.
5. Pour the custard through a fine-mesh sieve into a clean bowl. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. Gently fold in the roasted strawberries once the ice cream is done churning. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

The roasted strawberries bring out a deeper, richer flavor than fresh strawberries, and their caramelized sweetness is a perfect complement to the smooth and creamy vanilla base. The ice cream is bursting with flavor, and the texture is luxuriously creamy. It’s a perfect treat to enjoy during strawberry season, but can also be made with frozen strawberries for a year-round indulgence.

Vanilla Bean Ice Cream with Lemon Zest and Almonds

This vanilla bean ice cream with lemon zest and almonds offers a refreshing twist on the traditional flavor. The bright citrus from the lemon zest pairs beautifully with the nutty flavor of toasted almonds, adding depth and a touch of sophistication to the creamy vanilla base.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1 tablespoon fresh lemon zest
• 1/2 cup sliced almonds (toasted)
• 5 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, and cook the mixture over medium heat until it is warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the warm cream mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
3. Cook the custard over medium-low heat, stirring constantly, until it thickens (around 170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl. Stir in the lemon zest. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Toast the sliced almonds in a dry skillet over medium heat for 5-7 minutes until golden brown. Let them cool.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. Once churning is complete, gently fold in the toasted almonds. Transfer to a container and freeze for at least 2 hours before serving.

The addition of lemon zest brightens the ice cream, offering a zesty contrast to the sweet and rich vanilla custard. The toasted almonds add a lovely crunch, giving this ice cream an elegant and refreshing flavor profile. It’s an excellent choice for those who enjoy a slightly tangy and nutty ice cream.

Vanilla Bean Ice Cream with Coconut Milk

For a dairy-free alternative, this vanilla bean ice cream made with coconut milk retains the rich, creamy texture of traditional ice cream. The coconut milk imparts a subtle tropical flavor, complementing the natural sweetness of the vanilla bean and creating a deliciously smooth frozen dessert.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup coconut cream
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1 teaspoon vanilla extract
• 5 large egg yolks (optional for thicker custard)

Instructions:

1. In a saucepan, heat the coconut milk, coconut cream, and granulated sugar. Add the vanilla bean seeds and pod, and cook over medium heat until warm but not boiling.
2. In a separate bowl, whisk the egg yolks (if using). Gradually add some of the warm coconut mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
3. Cook the custard over medium-low heat until it thickens (around 170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl, then 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 your ice cream maker according to the manufacturer’s instructions.
6. Once done churning, transfer the ice cream to a container and freeze for at least 2 hours before serving.

This coconut milk-based vanilla bean ice cream is smooth, creamy, and full of natural sweetness. The coconut flavor subtly enhances the vanilla, creating a tropical twist on the traditional recipe. It’s a great option for those who are looking for a dairy-free alternative without sacrificing flavor or texture.

Vanilla Bean Ice Cream with Brown Sugar and Banana Chips

This vanilla bean ice cream with brown sugar and crunchy banana chips offers a unique spin on the classic flavor. The brown sugar adds a warm, caramelized sweetness, while the banana chips provide a satisfying crunch that complements the creamy ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1/4 cup brown sugar
• 1/2 cup banana chips (crushed)
• 5 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, and heat the mixture over medium heat until it’s warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the warm cream mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
3. Cook the custard over medium-low heat until it thickens (around 170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl. Stir in the brown sugar. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
6. After churning, gently fold in the crushed banana chips. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

This brown sugar and banana chip vanilla ice cream offers a delicious combination of creamy, sweet vanilla, warm brown sugar, and the delightful crunch of banana chips. The slight caramel flavor of the brown sugar enhances the ice cream, making it a satisfying and unique treat. It’s a great dessert for those who love the combination of sweet and crunchy textures in their ice cream.

Vanilla Bean Ice Cream with Cherries and Dark Chocolate

This vanilla bean ice cream with cherries and dark chocolate is an indulgent treat that combines the richness of the vanilla base with the tartness of fresh cherries and the deep flavor of dark chocolate. The cherries add a burst of juiciness, while the dark chocolate adds a bold, decadent touch.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1 cup fresh cherries (pitted and halved)
• 1/2 cup dark chocolate (chopped)
• 5 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, and cook the mixture over medium heat until warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually pour some of the warm cream mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
3. Cook the custard over medium-low heat, stirring constantly, until it thickens (around 170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl, then refrigerate for at least 4 hours or overnight.
5. Melt the dark chocolate in a heatproof bowl over simmering water.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. Gently fold in the cherries and drizzle in the melted dark chocolate once the ice cream is done churning. Transfer to a container and freeze for at least 2 hours before serving.

This vanilla bean ice cream with cherries and dark chocolate offers a perfect balance of tart fruit

Vanilla Bean Ice Cream with Salted Caramel Swirl

This vanilla bean ice cream with salted caramel swirl is a luxurious dessert that combines the creamy sweetness of vanilla with a rich, velvety salted caramel. The balance between the sweetness of the caramel and the saltiness creates a flavor profile that’s truly indulgent.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1/2 cup brown sugar
• 1/2 cup unsalted butter
• 1/4 cup heavy cream (for caramel)
• 1 teaspoon sea salt
• 5 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, and cook the mixture over medium heat until it is warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the warm cream mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
3. Cook the custard over medium-low heat, stirring constantly, until it thickens (around 170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl, then refrigerate for at least 4 hours or overnight.
5. To make the salted caramel, melt the brown sugar and butter in a saucepan over medium heat. Stir until the butter melts and the sugar dissolves. Slowly add the 1/4 cup heavy cream and continue to stir until the caramel thickens. Remove from heat and add the sea salt.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. When the ice cream is nearly done churning, swirl in the salted caramel. Transfer to a container and freeze for at least 2 hours before serving.

The salted caramel adds a luxurious touch to the vanilla ice cream, giving it a sophisticated sweetness and a rich, creamy texture. The slight saltiness elevates the flavor, creating a delightful contrast to the creamy vanilla. This ice cream is perfect for anyone who loves the combination of sweet and salty flavors.

Vanilla Bean Ice Cream with Espresso Fudge Ripple

This vanilla bean ice cream with espresso fudge ripple combines the smooth, rich flavor of vanilla with the boldness of espresso and a decadent swirl of chocolate fudge. The contrast between the creamy vanilla and the coffee-infused fudge makes for a deliciously indulgent treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1 tablespoon espresso powder
• 1/2 cup chocolate fudge sauce (store-bought or homemade)
• 5 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, and cook the mixture over medium heat until warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the warm cream mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
3. Add the espresso powder and cook the custard over medium-low heat, stirring constantly, until it thickens (around 170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl, then refrigerate for at least 4 hours or overnight.
5. Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions.
6. Once the ice cream is nearly finished churning, gently swirl in the chocolate fudge sauce. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

This espresso fudge ripple ice cream is a perfect dessert for coffee lovers. The bitterness of the espresso and the richness of the fudge create a wonderfully balanced treat, while the smooth vanilla ice cream base ties everything together. It’s ideal for those who enjoy an espresso-flavored dessert with a touch of chocolate.

Vanilla Bean Ice Cream with Cinnamon Roll Swirl

Inspired by the warm, comforting flavors of cinnamon rolls, this vanilla bean ice cream with cinnamon roll swirl combines the sweetness of vanilla with a rich cinnamon sugar ribbon. It’s an indulgent dessert that brings a bit of cozy, bakery-inspired flavor to your freezer.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1 tablespoon ground cinnamon
• 1/4 cup brown sugar
• 1/2 cup butter (melted)
• 5 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, and cook the mixture over medium heat until warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the warm cream mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
3. Cook the custard over medium-low heat, stirring constantly, until it thickens (around 170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl, then refrigerate for at least 4 hours or overnight.
5. To make the cinnamon swirl, combine the ground cinnamon, brown sugar, and melted butter in a small bowl. Set aside.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. After churning, gently swirl the cinnamon mixture into the ice cream. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

The cinnamon roll swirl adds a deliciously spiced, caramelized flavor to the creamy vanilla ice cream. The buttery cinnamon-sugar ribbon running through the ice cream makes each bite feel like you’re indulging in a warm, fresh cinnamon roll. This ice cream is perfect for anyone who loves the comforting flavors of cinnamon.

Vanilla Bean Ice Cream with Toasted Hazelnuts and Nutella

This vanilla bean ice cream with toasted hazelnuts and Nutella is an indulgent treat that brings together the creamy richness of vanilla, the nutty crunch of hazelnuts, and the irresistible chocolate-hazelnut flavor of Nutella. The combination is a crowd-pleaser that’s perfect for Nutella lovers.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1/2 cup hazelnuts (toasted and chopped)
• 1/4 cup Nutella
• 5 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, and cook the mixture over medium heat until warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the warm cream mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
3. Cook the custard over medium-low heat, stirring constantly, until it thickens (around 170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl, then refrigerate for at least 4 hours or overnight.
5. Toast the hazelnuts in a dry skillet over medium heat for about 5-7 minutes, until fragrant. Let them cool, then chop them.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. After churning, gently fold in the chopped hazelnuts and Nutella. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

This toasted hazelnut and Nutella vanilla ice cream is an indulgent combination of creamy vanilla, crunchy toasted hazelnuts, and the smooth, chocolate-hazelnut goodness of Nutella. The toasted hazelnuts bring extra texture and flavor to the ice cream, while the Nutella provides a rich, chocolatey swirl that’s hard to resist.

Vanilla Bean Ice Cream with Spiced Rum and Raisins

For a more sophisticated twist, this vanilla bean ice cream with spiced rum and raisins combines the classic flavors of vanilla with the warmth of spiced rum and the sweetness of plumped raisins. This ice cream offers a comforting and slightly boozy kick, perfect for those looking for an adult version of a sweet treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (split and scraped)
• 1/4 cup spiced rum
• 1/2 cup raisins (soaked in spiced rum for 30 minutes)
• 5 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and pod, and cook the mixture over medium heat until warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the warm cream mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
3. Cook the custard over medium-low heat, stirring constantly, until it thickens (around 170°F). Remove from heat and discard the vanilla bean pod.
4. Pour the custard through a fine-mesh sieve into a clean bowl, then refrigerate for at least 4 hours or overnight.
5. Drain the raisins, reserving the spiced rum. Stir the raisins into the custard along with the remaining rum.
6. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
7. Once done churning, transfer the ice cream to a container and freeze for at least 2 hours before serving.

This spiced rum and raisin vanilla ice cream offers a warming, adult twist with the richness of rum-soaked raisins and the smooth, creamy vanilla base. The spiced rum enhances the flavor, making this an indulgent ice cream perfect for special occasions or when you’re craving something with a little extra kick.

Note: More recipes are coming soon!