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Ice cream is the ultimate comfort food for any season, and Mary Berry’s collection of ice cream recipes brings an extra touch of elegance to this beloved dessert.
With over 36 flavors to choose from, you can create creamy, delightful ice creams that are perfect for every occasion.
From fruity and refreshing to indulgent and rich, Mary Berry’s ice cream recipes cover every taste preference.
Whether you’re looking for a classic vanilla or a creative twist on traditional favorites, you’ll find the perfect recipe here.
These recipes are simple to follow, yet deliver gourmet results that will impress your friends and family.
They offer the perfect balance of texture and flavor, making them ideal for warm summer days, cozy winter nights, or any time you want a special treat.
Let’s dive into the delicious world of Mary Berry’s ice cream recipes, where you can discover easy-to-make delights that will have everyone asking for more.
36+ Traditional Mary Berry Ice Cream Recipes You Must Try
Mary Berry’s 36+ ice cream recipes are a great way to elevate your dessert game and treat yourself to something truly special.
With simple ingredients and clear instructions, anyone can create these luxurious frozen treats at home.
Whether you’re craving a rich, chocolatey dessert or a light, fruity option, you’ll find plenty of inspiration in this extensive collection.
So, grab your mixing bowls, churn away, and indulge in some homemade Mary Berry ice cream that’s guaranteed to impress!
Chocolate and Raspberry Ripple Ice Cream
This delicious ice cream combines rich chocolate with tangy raspberries, creating a swirl of flavors in each bite. The creamy texture is complemented by the smoothness of the chocolate and the fruity tartness of the raspberries. Perfect for a summer dessert or a sweet treat any time of the year, this recipe is easy to make and will impress guests or satisfy your cravings. The addition of fresh raspberry puree makes the ice cream extra special, elevating its taste and texture.
Ingredients
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 200g dark chocolate, broken into pieces
- 150g raspberries
- 1 tablespoon lemon juice
Instructions
- In a saucepan, heat the milk and cream over medium heat until it starts to steam, but do not boil.
- In a bowl, whisk the egg yolks and caster sugar until pale and creamy.
- Gradually pour the hot milk and cream mixture into the egg mixture while whisking continuously.
- Pour the mixture back into the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in the chocolate until it melts completely.
- Allow the chocolate mixture to cool completely.
- For the raspberry ripple, blend the raspberries and lemon juice into a smooth puree.
- Once the chocolate mixture has cooled, pour it into a shallow container and place it in the freezer for 2 hours or until it begins to firm up.
- After 2 hours, gently swirl the raspberry puree into the semi-frozen chocolate ice cream.
- Freeze for another 4-6 hours or overnight until fully set.
This ice cream is perfect for a rich, indulgent treat. The contrast between the chocolate and the tangy raspberry ripple makes each scoop an exciting experience. This dessert is a great way to elevate a casual meal or to serve on special occasions. With just the right balance of sweetness and fruitiness, it offers a refreshing and creamy alternative to traditional ice cream.
Mint Chocolate Chip Ice Cream
A classic favorite, this mint chocolate chip ice cream is refreshing and decadent at the same time. The smooth and creamy base is flavored with fresh mint leaves, while the chocolate chips provide the perfect crunchy texture in every bite. Ideal for a hot day or as a simple dessert after dinner, this recipe delivers the ideal combination of flavors that everyone loves.
Ingredients
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 1 teaspoon peppermint extract
- 100g dark chocolate, finely chopped
- A handful of fresh mint leaves
Instructions
- Begin by heating the milk and cream in a saucepan over medium heat.
- Lightly bruise the fresh mint leaves and add them to the milk and cream mixture. Allow the mixture to infuse with the mint flavor for 10-15 minutes.
- In a separate bowl, whisk together the egg yolks and sugar until light and fluffy.
- Gradually pour the hot milk mixture into the egg mixture while whisking constantly.
- Return the combined mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.
- Remove the mint leaves from the mixture and stir in the peppermint extract.
- Let the mixture cool to room temperature.
- Once cooled, pour the mixture into a shallow container and place it in the freezer for 2 hours.
- After 2 hours, remove from the freezer and fold in the chopped chocolate.
- Return to the freezer for another 4-6 hours or until fully frozen.
This mint chocolate chip ice cream is the perfect blend of fresh, cool mint and rich chocolate. The mint flavor is subtle but refreshing, while the chocolate chips add a delightful crunch. Whether enjoyed on a hot day or as a sweet treat after a meal, this ice cream is sure to be a crowd-pleaser.
Vanilla Bean Ice Cream with Caramel Swirl
For those who appreciate the rich, deep flavor of vanilla, this vanilla bean ice cream with a caramel swirl is the ultimate indulgence. The base is made from fresh vanilla beans, which provide a natural, fragrant flavor that no artificial extract can replicate. The caramel swirl adds a sweet and buttery finish to each bite, making this dessert incredibly satisfying.
Ingredients
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 2 vanilla beans, split and scraped
- 150g caster sugar (for caramel)
- 50g unsalted butter
- 75ml double cream (for caramel)
Instructions
- In a saucepan, combine the milk, cream, and scraped vanilla beans. Heat gently over medium heat until it begins to steam.
- In a separate bowl, whisk the egg yolks and sugar until pale and fluffy.
- Gradually pour the hot milk mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.
- Strain the mixture to remove the vanilla beans and allow it to cool to room temperature.
- For the caramel, heat the sugar in a pan over medium heat until it melts and turns amber.
- Stir in the butter and then add the cream. Be careful as the mixture will bubble up.
- Once the caramel is smooth, set it aside to cool.
- Once the vanilla mixture is cool, pour it into a shallow container and freeze for 2 hours.
- After 2 hours, remove from the freezer and gently swirl the caramel into the semi-frozen ice cream.
- Return the ice cream to the freezer for another 4-6 hours or until fully frozen.
This vanilla bean ice cream with caramel swirl is the perfect balance of creaminess and sweetness. The natural vanilla flavor gives it a depth of taste that is simply irresistible, while the caramel swirl provides a rich and buttery finish. This ice cream is an ideal treat for those who love a classic dessert with a twist.
Strawberry and Balsamic Vinegar Ice Cream
This unique strawberry and balsamic vinegar ice cream combines the sweetness of fresh strawberries with the tangy richness of balsamic vinegar. The result is a sophisticated dessert with layers of flavor that balances fruity, tart, and creamy notes. Perfect for those looking for a twist on a classic strawberry ice cream, this recipe is sure to impress at your next dinner party or gathering.
Ingredients
- 500g fresh strawberries, hulled and chopped
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 2 tablespoons balsamic vinegar
Instructions
- Begin by pureeing the strawberries in a blender until smooth.
- Heat the milk and cream in a saucepan over medium heat until it begins to steam.
- Whisk the egg yolks and sugar in a bowl until pale and creamy.
- Gradually pour the hot milk mixture into the egg yolk mixture while whisking continuously.
- Return the mixture to the saucepan and cook on low heat until it thickens to coat the back of a spoon.
- Stir in the strawberry puree and balsamic vinegar.
- Let the mixture cool to room temperature and then refrigerate for 2 hours to chill.
- After chilling, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Freeze the ice cream for an additional 4-6 hours until fully set.
This strawberry and balsamic vinegar ice cream offers a unique balance of sweet and savory flavors that will surprise and delight. The balsamic vinegar elevates the strawberry base, creating a sophisticated dessert that’s perfect for adventurous eaters and anyone who enjoys a refined twist on a classic favorite.
Peach and Honeycomb Ice Cream
This peach and honeycomb ice cream is a perfect summer treat. The combination of ripe peaches and crunchy honeycomb creates a creamy, sweet, and satisfying dessert. The peach flavor is both refreshing and rich, while the honeycomb adds a delightful texture and sweetness. This ice cream is ideal for enjoying during the warm months or when you need a refreshing indulgence.
Ingredients
- 500g fresh peaches, peeled and chopped
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 2 tablespoons honey
- 100g honeycomb, broken into small pieces
Instructions
- Puree the peaches in a blender until smooth.
- Heat the milk and cream in a saucepan over medium heat until steaming, but not boiling.
- Whisk the egg yolks and sugar in a separate bowl until pale and fluffy.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
- Return the combined mixture to the saucepan and cook over low heat until it thickens.
- Stir in the peach puree and honey and cook for an additional 2 minutes.
- Remove from heat and allow the mixture to cool to room temperature.
- Refrigerate for at least 2 hours.
- Once chilled, churn the mixture in an ice cream maker.
- During the last few minutes of churning, fold in the honeycomb pieces.
- Freeze for another 4-6 hours until fully set.
This peach and honeycomb ice cream is a true indulgence with the perfect mix of creaminess, fruitiness, and crunch. The honeycomb adds an extra layer of sweetness and texture, while the peaches bring a refreshing burst of summer flavor. It’s a delightful treat that’s ideal for any occasion, whether it’s a family gathering or a summer barbecue.
Lemon and Blueberry Cheesecake Ice Cream
This lemon and blueberry cheesecake ice cream is like a frozen version of the classic dessert. The creamy, tangy base is complemented by sweet blueberries and a hint of lemon zest, giving this ice cream a refreshing and indulgent twist. With its cheesecake-inspired flavor and smooth texture, it’s a perfect treat for those who love fruity, creamy desserts.
Ingredients
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 200g cream cheese, softened
- Zest of 1 lemon
- 150g fresh blueberries
Instructions
- Heat the milk and cream in a saucepan over medium heat until it begins to steam.
- In a bowl, whisk the egg yolks and sugar until pale and thick.
- Gradually add the hot milk mixture to the egg yolks while whisking constantly.
- Pour the mixture back into the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.
- Remove from heat and whisk in the cream cheese and lemon zest until smooth.
- Allow the mixture to cool to room temperature and then refrigerate for at least 2 hours.
- Gently fold in the fresh blueberries.
- Once chilled, churn the mixture in an ice cream maker.
- Freeze for an additional 4-6 hours until firm.
This lemon and blueberry cheesecake ice cream is a refreshing, tangy treat with a rich and creamy texture. The blueberries offer a burst of sweetness, while the lemon provides a refreshing zing, making it the perfect balance of flavors. It’s a delightful option for those who love fruit-based ice creams with a creamy twist.
Hazelnut and Chocolate Fudge Swirl Ice Cream
This hazelnut and chocolate fudge swirl ice cream is a true indulgence for nut and chocolate lovers. The creamy hazelnut ice cream is paired with rich, gooey chocolate fudge swirls, creating a dessert that’s both creamy and crunchy. The toasted hazelnuts add a delightful nuttiness that balances the sweetness of the fudge, making this a decadent treat perfect for any occasion.
Ingredients
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 150g toasted hazelnuts, chopped
- 200g dark chocolate, chopped
- 100g caster sugar (for fudge)
- 50g unsalted butter (for fudge)
- 50ml double cream (for fudge)
Instructions
- Heat the milk and cream in a saucepan over medium heat until it begins to steam.
- Whisk the egg yolks and sugar in a bowl until pale and creamy.
- Gradually add the hot milk mixture to the egg yolks, whisking continuously.
- Return the mixture to the saucepan and cook over low heat until it thickens.
- Stir in the toasted hazelnuts and allow the mixture to cool.
- For the fudge, combine the sugar, butter, and cream in a saucepan over medium heat.
- Stir until the mixture boils and thickens to a fudge-like consistency, then remove from heat and set aside to cool.
- Once the ice cream mixture has cooled, churn it in an ice cream maker.
- During the last few minutes of churning, gently fold in the chocolate and drizzle the fudge into the ice cream.
- Freeze for 4-6 hours until fully set.
This hazelnut and chocolate fudge swirl ice cream is a rich and creamy dessert with the perfect combination of textures. The crunchy hazelnuts, creamy base, and smooth chocolate fudge make each bite a luxurious experience. It’s the ultimate treat for chocolate and nut lovers alike.
Coconut and Pineapple Ice Cream
This tropical coconut and pineapple ice cream is a refreshing dessert that transports you straight to a sunny beach. The creamy coconut base is perfectly balanced by the sweet and tangy pineapple, making this a refreshing treat on a hot day. The natural flavors of coconut and pineapple meld beautifully to create an ice cream that’s both creamy and fruity.
Ingredients
- 500ml coconut milk
- 250ml double cream
- 4 large egg yolks
- 100g caster sugar
- 200g fresh pineapple, chopped
- 2 tablespoons desiccated coconut
Instructions
- In a saucepan, heat the coconut milk and cream over medium heat until it starts to steam.
- Whisk the egg yolks and sugar in a separate bowl until pale and creamy.
- Gradually pour the hot coconut milk mixture into the egg yolk mixture while whisking constantly.
- Return the mixture to the saucepan and cook on low heat until it thickens enough to coat the back of a spoon.
- Remove from heat and let the mixture cool to room temperature.
- For the pineapple, blend the chopped fruit into a puree and mix it into the cooled ice cream base.
- Stir in the desiccated coconut.
- Refrigerate the mixture for at least 2 hours to chill.
- Once chilled, churn the mixture in an ice cream maker.
- Freeze for another 4-6 hours until fully set.
This coconut and pineapple ice cream is the perfect combination of tropical flavors. The creamy coconut base provides a rich texture, while the pineapple adds a refreshing and slightly tart contrast. This ice cream will transport you to paradise with every bite and is ideal for those who love exotic, fruity desserts.
Coffee and Walnut Ice Cream
For coffee lovers, this coffee and walnut ice cream is the ultimate indulgence. The deep flavor of freshly brewed coffee pairs beautifully with crunchy walnuts, creating a dessert that’s both satisfying and energizing. The creamy texture and nutty crunch make this a decadent and rich treat, perfect for those who enjoy a sophisticated dessert.
Ingredients
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 2 tablespoons instant coffee granules
- 100g walnuts, chopped
Instructions
- Dissolve the coffee granules in a small amount of hot water and set aside.
- Heat the milk and cream in a saucepan over medium heat until it begins to steam.
- Whisk the egg yolks and sugar in a bowl until pale and creamy.
- Gradually pour the hot milk mixture into the egg yolk mixture while whisking constantly.
- Return the combined mixture to the saucepan and cook over low heat until it thickens to coat the back of a spoon.
- Stir in the dissolved coffee and let the mixture cool to room temperature.
- Once cooled, churn the mixture in an ice cream maker.
- In the last few minutes of churning, fold in the chopped walnuts.
- Freeze for 4-6 hours until fully set.
This coffee and walnut ice cream is a perfect blend of rich coffee flavor and crunchy walnuts. The deep, slightly bitter taste of coffee is perfectly complemented by the sweetness of the ice cream, while the walnuts provide texture and a nutty flavor. This is a perfect dessert for anyone who loves the combination of coffee and nuts.
Blackberry and Elderflower Ice Cream
This blackberry and elderflower ice cream combines the sweet, juicy flavor of blackberries with the subtle floral notes of elderflower, creating a refreshing and sophisticated dessert. The creamy texture of the base allows the bright fruit flavors to shine, while the elderflower adds a unique twist that elevates the entire experience. Perfect for an elegant summer treat or a special occasion, this ice cream is sure to leave a lasting impression.
Ingredients
- 500g fresh blackberries
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 2 tablespoons elderflower cordial
Instructions
- Puree the blackberries in a blender until smooth, and then strain them to remove the seeds.
- In a saucepan, heat the milk and cream over medium heat until it begins to steam.
- Whisk the egg yolks and sugar in a bowl until pale and thick.
- Gradually pour the hot milk mixture into the egg yolk mixture while whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens to coat the back of a spoon.
- Stir in the blackberry puree and elderflower cordial, and let the mixture cool.
- Refrigerate the mixture for at least 2 hours to chill.
- Once chilled, churn the mixture in an ice cream maker.
- Freeze for an additional 4-6 hours until fully set.
This blackberry and elderflower ice cream offers a delicate balance of floral and fruity flavors. The richness of the cream complements the sweetness of the blackberries, while the elderflower adds a sophisticated, aromatic note that makes this ice cream truly unique. It’s a perfect dessert for those who enjoy refined, complex flavors in their treats.
Raspberry and White Chocolate Ice Cream
Raspberry and white chocolate is a classic combination that’s always a crowd-pleaser. This ice cream showcases the tangy, bright flavor of fresh raspberries paired with the smooth sweetness of white chocolate. The combination of creamy texture and fruity tartness creates a delightful treat that will satisfy both chocolate lovers and fruit enthusiasts alike.
Ingredients
- 500g fresh raspberries
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 150g white chocolate, chopped
Instructions
- Puree the raspberries in a blender and strain to remove the seeds.
- Heat the milk and cream in a saucepan over medium heat until it starts to steam.
- Whisk the egg yolks and sugar in a bowl until pale and thick.
- Gradually pour the hot milk mixture into the egg yolk mixture while whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.
- Stir in the raspberry puree and allow the mixture to cool.
- Melt the white chocolate in a heatproof bowl over simmering water.
- Once the ice cream mixture has cooled, stir in the melted white chocolate.
- Refrigerate the mixture for at least 2 hours.
- Once chilled, churn the mixture in an ice cream maker.
- Freeze for an additional 4-6 hours until firm.
This raspberry and white chocolate ice cream is a luxurious dessert with the perfect balance of tart raspberries and creamy, sweet white chocolate. The smooth texture is complemented by the burst of fruity raspberry flavor, making this an indulgent yet refreshing treat.
Cherry and Almond Ice Cream
Cherry and almond is a classic flavor combination that works beautifully in this creamy ice cream. The rich, slightly sweet cherries are paired with the nutty flavor of toasted almonds, creating a dessert that’s both indulgent and comforting. The almonds provide a delightful crunch, while the cherries offer a juicy burst of flavor with every bite.
Ingredients
- 500g fresh cherries, pitted and halved
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 100g toasted almonds, chopped
- 1 teaspoon almond extract
Instructions
- In a saucepan, heat the milk and cream over medium heat until steaming.
- Whisk the egg yolks and sugar in a bowl until pale and fluffy.
- Gradually pour the hot milk mixture into the egg yolk mixture while whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.
- Stir in the almond extract and let the mixture cool to room temperature.
- Once cooled, fold in the chopped cherries.
- Refrigerate the mixture for at least 2 hours.
- After chilling, churn the mixture in an ice cream maker.
- Gently fold in the toasted almonds during the last few minutes of churning.
- Freeze for another 4-6 hours until fully set.
This cherry and almond ice cream offers a perfect balance of fruity sweetness and nutty flavor. The cherries provide a burst of tartness, while the almonds add a satisfying crunch. It’s a comforting, rich dessert that will be loved by anyone who enjoys the classic combination of cherry and almond.
Salted Caramel and Pecan Ice Cream
For lovers of salted caramel, this salted caramel and pecan ice cream is a dream come true. The creamy base is infused with rich, buttery caramel that’s balanced by a touch of sea salt, while the crunchy pecans provide a delicious contrast. This indulgent ice cream is perfect for those who crave the combination of sweet, salty, and nutty flavors in a frozen dessert.
Ingredients
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 200g caster sugar (for caramel)
- 50g unsalted butter
- 75ml double cream (for caramel)
- 1 teaspoon sea salt
- 100g pecans, toasted and chopped
Instructions
- In a saucepan, heat the milk and cream over medium heat until steaming.
- Whisk the egg yolks and sugar in a bowl until pale and thick.
- Gradually pour the hot milk mixture into the egg yolk mixture while whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens to coat the back of a spoon.
- For the caramel, melt the sugar in a separate saucepan over medium heat until it turns amber.
- Stir in the butter and cream and cook until smooth.
- Add the sea salt to the caramel and mix well.
- Stir the caramel into the ice cream mixture and let it cool to room temperature.
- Once cooled, refrigerate the mixture for at least 2 hours.
- After chilling, churn the mixture in an ice cream maker.
- During the last few minutes of churning, fold in the toasted pecans.
- Freeze for 4-6 hours or until fully set.
This salted caramel and pecan ice cream is an irresistible treat for anyone who loves rich, sweet, and salty flavors. The caramel provides a deep, buttery sweetness, while the sea salt enhances the flavors, making each bite more satisfying. The toasted pecans add a delightful crunch and nutty flavor that perfectly complements the creamy base.
Chocolate Hazelnut Swirl Ice Cream
For fans of chocolate and hazelnuts, this chocolate hazelnut swirl ice cream offers the perfect combination. The rich chocolate ice cream is swirled with a luscious hazelnut spread, creating a creamy, nutty, and decadent dessert. With the crunch of hazelnuts throughout, this ice cream is the ultimate indulgence for anyone who loves nut-based desserts.
Ingredients
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 200g dark chocolate, chopped
- 100g hazelnut spread (like Nutella)
- 100g toasted hazelnuts, chopped
Instructions
- Heat the milk and cream in a saucepan over medium heat until it begins to steam.
- Whisk the egg yolks and sugar in a bowl until pale and creamy.
- Gradually pour the hot milk mixture into the egg yolk mixture while whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.
- Stir in the chopped chocolate and let it melt into the mixture.
- Allow the mixture to cool to room temperature.
- Once cooled, refrigerate the mixture for 2 hours.
- After chilling, churn the mixture in an ice cream maker.
- During the last few minutes of churning, swirl in the hazelnut spread.
- Fold in the toasted hazelnuts and freeze for 4-6 hours until set.
This chocolate hazelnut swirl ice cream is a rich and decadent treat for anyone who loves the combination of chocolate and nuts. The smooth chocolate ice cream is complemented by the creamy, nutty hazelnut swirl, while the toasted hazelnuts add a satisfying crunch. It’s the ultimate indulgence for chocolate and nut lovers alike.
Pistachio and Rose Water Ice Cream
This pistachio and rose water ice cream offers an elegant and fragrant combination. The creamy pistachio base is flavored with a hint of rose water, adding a delicate floral note to the rich, nutty flavor of pistachios. This ice cream is a refined dessert, perfect for special occasions or when you want to treat yourself to something truly luxurious.
Ingredients
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 100g pistachios, toasted and chopped
- 1 teaspoon rose water
Instructions
- Heat the milk and cream in a saucepan over medium heat until it begins to steam.
- Whisk the egg yolks and sugar in a bowl until pale and thick.
- Gradually pour the hot milk mixture into the egg yolk mixture while whisking continuously.
- Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.
- Stir in the chopped pistachios and rose water.
- Let the mixture cool to room temperature and refrigerate for 2 hours.
- Once chilled, churn the mixture in an ice cream maker.
- Freeze for another 4-6 hours until fully set.
This pistachio and rose water ice cream offers a delicate and fragrant treat, with the rich, nutty flavor of pistachios paired with the subtle floral notes of rose water. It’s a luxurious dessert that will leave your guests impressed and craving more.
Spiced Apple and Cinnamon Ice Cream
This spiced apple and cinnamon ice cream combines the cozy flavors of autumn with a creamy base, making it a perfect treat for colder months. The sweet, slightly tart apples are paired with warm, aromatic cinnamon, creating a comforting and indulgent dessert. The creamy ice cream base is the perfect canvas for these rich flavors, making it a perfect dessert for cozy evenings.
Ingredients
- 500g apples, peeled, cored, and chopped
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
Instructions
- In a saucepan, combine the chopped apples, brown sugar, and cinnamon. Cook over medium heat until the apples soften and release their juices, about 10 minutes.
- Remove the apples from the heat and blend them until smooth. Add the lemon juice and stir.
- In another saucepan, heat the milk and cream over medium heat until it begins to steam.
- Whisk the egg yolks and sugar in a separate bowl until pale and thick.
- Gradually add the hot milk mixture to the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens to coat the back of a spoon.
- Stir in the apple puree and allow the mixture to cool to room temperature.
- Refrigerate the mixture for at least 2 hours.
- Once chilled, churn the mixture in an ice cream maker.
- Freeze for an additional 4-6 hours until fully set.
This spiced apple and cinnamon ice cream is perfect for anyone who loves warm, autumnal flavors in a cold dessert. The combination of cinnamon and apples creates a familiar, comforting taste that’s wonderfully complemented by the creamy texture. It’s an ideal treat for fall gatherings or as a cozy dessert after a meal.
Mint Chocolate Chip Ice Cream
Mint chocolate chip ice cream is a classic that never goes out of style. The combination of refreshing mint with rich, dark chocolate chips creates a cool and indulgent treat. The creamy base allows the mint flavor to shine through, while the chocolate chips add a delightful crunch, making this ice cream a favorite for all ages.
Ingredients
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 1 teaspoon peppermint extract
- 100g dark chocolate, chopped into chips
Instructions
- Heat the milk and cream in a saucepan over medium heat until it starts to steam.
- Whisk the egg yolks and sugar in a bowl until pale and fluffy.
- Gradually pour the hot milk mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens to coat the back of a spoon.
- Remove from heat and stir in the peppermint extract.
- Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
- Once chilled, churn the mixture in an ice cream maker.
- During the last few minutes of churning, fold in the chopped dark chocolate.
- Freeze for 4-6 hours until set.
This mint chocolate chip ice cream is a refreshing and satisfying dessert that combines the coolness of mint with the richness of dark chocolate. The creamy base provides a smooth canvas for the fresh mint flavor, and the chocolate chips give the perfect crunchy texture. It’s a timeless treat that’s perfect for any occasion.
Banana and Nutella Ice Cream
Banana and Nutella are a match made in dessert heaven. The creamy, sweet banana base pairs perfectly with the rich, chocolaty hazelnut flavor of Nutella. This ice cream is smooth and indulgent, with a delicious balance of fruity sweetness and nutty chocolate richness. Perfect for banana lovers or anyone who loves chocolate-hazelnut combinations.
Ingredients
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 2 ripe bananas, mashed
- 100g Nutella
Instructions
- In a saucepan, heat the milk and cream over medium heat until steaming.
- Whisk the egg yolks and sugar in a bowl until pale and thick.
- Gradually pour the hot milk mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in the mashed bananas and Nutella until fully combined.
- Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
- Once chilled, churn the mixture in an ice cream maker.
- Freeze for an additional 4-6 hours until fully set.
This banana and Nutella ice cream is a rich, creamy treat that’s perfect for those who love indulgent, sweet desserts. The combination of ripe bananas and Nutella brings together fruity and chocolatey flavors in a smooth, decadent way. It’s a must-try for Nutella fans or anyone with a sweet tooth.
Ginger and Lemon Ice Cream
Ginger and lemon ice cream offers a perfect balance of spice and citrus, making it both refreshing and warming at the same time. The zesty lemon provides a bright, tangy flavor that pairs beautifully with the subtle heat of ginger. This ice cream is ideal for those who enjoy a dessert with a bit of a kick, offering a sophisticated twist on traditional flavors.
Ingredients
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 2 tablespoons freshly grated ginger
- Zest and juice of 2 lemons
Instructions
- In a saucepan, heat the milk and cream over medium heat until it begins to steam.
- Whisk the egg yolks and sugar in a bowl until pale and thick.
- Gradually pour the hot milk mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens to coat the back of a spoon.
- Stir in the grated ginger, lemon zest, and lemon juice.
- Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
- Once chilled, churn the mixture in an ice cream maker.
- Freeze for an additional 4-6 hours until fully set.
This ginger and lemon ice cream offers a refreshing and slightly spicy treat with a zesty citrus twist. The ginger provides warmth and complexity, while the lemon keeps the dessert light and refreshing. It’s a sophisticated option for anyone who enjoys bold, tangy flavors in their desserts.
Peanut Butter and Jelly Ice Cream
Peanut butter and jelly is a beloved combination, and in this ice cream, it’s taken to a whole new level. The creamy peanut butter base is swirled with a sweet, tangy berry jelly, creating a nostalgic and indulgent treat. The richness of the peanut butter contrasts perfectly with the fruity jelly, making it a unique and comforting ice cream flavor.
Ingredients
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 200g peanut butter
- 150g berry jelly (strawberry or raspberry)
Instructions
- Heat the milk and cream in a saucepan over medium heat until it begins to steam.
- Whisk the egg yolks and sugar in a bowl until pale and thick.
- Gradually pour the hot milk mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens to coat the back of a spoon.
- Stir in the peanut butter until smooth and fully incorporated.
- Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
- Once chilled, churn the mixture in an ice cream maker.
- After churning, gently swirl in the berry jelly.
- Freeze for an additional 4-6 hours until fully set.
This peanut butter and jelly ice cream is a fun, indulgent dessert that takes a childhood favorite and transforms it into a creamy frozen treat. The combination of rich peanut butter and sweet berry jelly creates a nostalgic, yet decadent, flavor. It’s perfect for anyone who loves the classic peanut butter and jelly sandwich and wants to experience it in ice cream form.
Tiramisu Ice Cream
Tiramisu is a beloved Italian dessert, and this tiramisu ice cream captures its classic flavors in frozen form. With a creamy coffee-flavored base, layers of mascarpone, and a hint of cocoa, this ice cream is a decadent and satisfying treat. It’s a great way to enjoy the flavors of tiramisu without the effort of making a traditional dessert.
Ingredients
- 500ml double cream
- 250ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 2 tablespoons instant coffee granules
- 250g mascarpone cheese
- 2 tablespoons cocoa powder
Instructions
- Dissolve the instant coffee granules in a small amount of hot water and set aside.
- Heat the milk and cream in a saucepan over medium heat until it begins to steam.
- Whisk the egg yolks and sugar in a bowl until pale and thick.
- Gradually pour the hot milk mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens to coat the back of a spoon.
- Stir in the mascarpone cheese and dissolved coffee.
- Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
- Once chilled, churn the mixture in an ice cream maker.
- Before serving, dust with cocoa powder to create the signature tiramisu finish.
- Freeze for 4-6 hours until set.
This tiramisu ice cream is a delicious tribute to the classic Italian dessert. The combination of coffee, mascarpone, and cocoa creates the rich, complex flavor that tiramisu lovers adore, but in a creamy and refreshing frozen form. Perfect for any occasion where you want to indulge in something truly special.
Note: More recipes are coming soon!
