30+ Mouthwatering Stand Mixer Ice Cream Recipes for Your Next Sweet Treat

If you’re a fan of creamy, homemade ice cream, then you’ll love discovering the magic of making ice cream with a stand mixer.

Gone are the days of manually churning and waiting hours for your frozen treat to set.

With a stand mixer, you can create rich and velvety ice cream in no time, experimenting with endless flavors and textures.

Whether you’re craving classic vanilla, decadent chocolate, or something more adventurous like salted caramel pretzel, the possibilities are endless.

In this blog, we’ve gathered over 30 mouth-watering stand mixer ice cream recipes that will satisfy your sweet tooth and elevate your homemade ice cream game.

From indulgent desserts to fruity delights, there’s something for everyone in this collection.

Grab your stand mixer, chill your ingredients, and get ready to create creamy masterpieces that will leave your friends and family asking for more.

30+ Mouthwatering Stand Mixer Ice Cream Recipes for Your Next Sweet Treat

With a stand mixer at your side, making ice cream at home is no longer a time-consuming task.

The recipes shared here are designed to bring you a wide range of delicious, easy-to-make ice creams that are perfect for any occasion.

Whether you prefer the simplicity of a vanilla bean or the excitement of a layered cheesecake flavor, each recipe offers a unique experience.

The beauty of homemade ice cream lies in its versatility, so don’t be afraid to get creative.

With over 30 recipes to choose from, the only limit is your imagination!

Creamy Vanilla Bean Ice Cream

This classic vanilla bean ice cream recipe is a perfect treat for any occasion. The rich, creamy texture combined with the subtle flavor of real vanilla beans creates a timeless dessert. Using a stand mixer, the preparation becomes effortless, allowing you to focus on enjoying the process and the delicious result.

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

1. In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Split the vanilla bean lengthwise and scrape the seeds into the mixture. Add the pod as well. Heat over medium, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks with the remaining sugar until smooth and slightly pale.
3. Gradually pour the hot cream mixture into the eggs, whisking constantly to temper the eggs. Once combined, return the mixture to the saucepan and cook over medium heat, stirring continuously, until the custard thickens and coats the back of a spoon (about 170°F).
4. Remove the custard from the heat and strain it into a clean bowl to remove the vanilla bean pod. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the mixture into your stand mixer’s ice cream maker attachment. Follow the manufacturer’s instructions for churning.
6. After churning, transfer the ice cream to a container and freeze for at least 2 hours before serving.

This creamy vanilla bean ice cream is the perfect balance of sweetness and vanilla flavor. The stand mixer simplifies the process, making it accessible even for beginners. Serve it on its own or with a variety of toppings like fresh berries or chocolate syrup for an irresistible dessert everyone will love.

Decadent Chocolate Fudge Ice Cream

For those who crave rich chocolate flavors, this decadent chocolate fudge ice cream is a dream come true. The intense chocolate base, swirled with thick, gooey fudge, is both luxurious and indulgent. Thanks to your stand mixer, you’ll be able to churn this delicious ice cream to a perfect, velvety smooth consistency in no time.

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

1. In a saucepan, whisk together the cocoa powder, sugar, heavy cream, and whole milk. Heat over medium, stirring constantly until the mixture is smooth and warmed through.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour in a small amount of the warm cocoa mixture, whisking constantly to temper the eggs. Gradually add the rest of the mixture, continuing to whisk.
3. Pour the custard back into the saucepan and cook over medium heat, stirring frequently, until it thickens and reaches 170°F.
4. Strain the custard through a fine mesh sieve into a clean bowl to remove any solids. Stir in the chocolate chips and vanilla extract, then let the mixture cool to room temperature. Refrigerate for at least 4 hours or overnight.
5. Once chilled, churn the mixture in your stand mixer’s ice cream maker attachment according to the manufacturer’s instructions.
6. In the last few minutes of churning, add the chocolate fudge sauce and allow it to swirl into the ice cream.
7. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

This chocolate fudge ice cream is a rich and indulgent treat that will satisfy even the most intense chocolate cravings. The fudge swirls add an extra layer of sweetness and texture, making each bite an experience. Using your stand mixer makes creating this homemade ice cream fun and easy, and it’s sure to be a hit with anyone who loves a good chocolate dessert.

Fresh Strawberry Sorbet

A refreshing and light alternative to traditional ice cream, this fresh strawberry sorbet is perfect for warm weather. The natural sweetness of ripe strawberries shines through, making this sorbet a healthy yet indulgent treat. With your stand mixer, the process is quick and easy, delivering a vibrant, fruit-filled dessert every time.

• 4 cups fresh strawberries, hulled
• 3/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1/2 cup water
• 1/2 teaspoon salt

1. In a blender or food processor, combine the strawberries, sugar, lemon juice, water, and salt. Blend until smooth.
2. Pour the mixture through a fine mesh sieve to remove seeds and pulp. This will give you a smooth, silky texture for the sorbet.
3. Refrigerate the strawberry mixture for at least 2 hours, or until thoroughly chilled.
4. Once chilled, pour the mixture into your stand mixer’s ice cream maker attachment. Follow the manufacturer’s instructions to churn until the sorbet reaches a soft-serve consistency.
5. Transfer the sorbet to a container and freeze for 3-4 hours or until firm.

This fresh strawberry sorbet is light, refreshing, and full of vibrant fruit flavor. It’s the perfect dessert for anyone seeking something a little healthier without sacrificing taste. The ease of using a stand mixer to churn the sorbet ensures that you’ll have a perfectly smooth, silky result every time, making this recipe a go-to for summer or any time you need a fruity, cool treat.

Sweet Peach Sorbet

Packed with the natural sweetness of ripe peaches, this peach sorbet is a refreshing and light dessert that’s perfect for any occasion. The smooth, fruity texture makes it feel indulgent without being overly heavy. With the help of your stand mixer, this peach sorbet comes together quickly, allowing you to enjoy a burst of summer all year round.

• 4 cups fresh or frozen peaches, peeled and chopped
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup water
• 1/4 teaspoon salt

1. In a blender or food processor, combine the chopped peaches, sugar, lemon juice, water, and salt. Blend until smooth.
2. Strain the mixture through a fine mesh sieve to remove any pulp, leaving you with a smooth peach puree.
3. Refrigerate the puree for at least 2 hours or until chilled.
4. Once chilled, pour the mixture into your stand mixer’s ice cream maker attachment. Churn according to the manufacturer’s instructions until the sorbet reaches a smooth, soft-serve consistency.
5. Transfer the sorbet to a container and freeze for at least 3-4 hours to firm up.

This sweet peach sorbet offers a burst of fresh fruit flavor that’s both light and satisfying. It’s a wonderful option for those looking for a naturally sweet and healthy dessert. Thanks to the stand mixer, making this sorbet is incredibly simple, giving you a creamy and refreshing treat with minimal effort.

Mint Chocolate Chip Ice Cream

This mint chocolate chip ice cream is a perfect combination of cool mint flavor and rich chocolate chips, creating a delightful contrast of taste and texture. The minty base is smooth and refreshing, while the chocolate chips provide the perfect crunch. Using a stand mixer makes the preparation process fast and easy, ensuring a consistent and delicious ice cream every time.

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

1. In a saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks with the remaining sugar until smooth and slightly pale.
3. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 170°F).
4. Remove from heat and strain the custard into a bowl to remove any solids. Stir in the peppermint extract, salt, and food coloring (if using). Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the mixture into your stand mixer’s ice cream maker attachment. Follow the manufacturer’s instructions to churn the ice cream.
6. In the last few minutes of churning, add the mini chocolate chips and allow them to mix in evenly.
7. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

Mint chocolate chip ice cream is a classic flavor combination that’s always a crowd-pleaser. The refreshing mint flavor paired with the crunch of the chocolate chips creates a perfect balance of textures and tastes. Thanks to the stand mixer’s ice cream maker attachment, you can whip up this cool treat with ease and enjoy a delicious, homemade dessert in no time.

Salted Caramel Ice Cream

Rich, creamy, and with just the right balance of sweet and salty, salted caramel ice cream is a decadent dessert that’s sure to impress. The deep, buttery caramel flavor pairs perfectly with a hint of sea salt, creating a complex and indulgent treat. Using a stand mixer makes the process simpler and more efficient, ensuring you achieve that perfect creamy texture.

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

1. In a saucepan over medium heat, melt the sugar, stirring constantly, until it turns a golden amber color. Be careful not to burn it. Once the sugar has melted, add the butter and stir until smooth.
2. Slowly pour in the heavy cream while stirring (the mixture will bubble up), then stir in the salt. Allow the caramel mixture to cool slightly.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add the caramel mixture to the yolks while whisking constantly to temper the eggs.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 170°F).
5. Strain the custard into a clean bowl to remove any solids. Stir in the milk and vanilla extract, then let the custard cool to room temperature. Refrigerate for at least 4 hours or overnight.
6. Once chilled, pour the custard into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

Salted caramel ice cream is the ultimate indulgence, combining a smooth and creamy texture with the perfect balance of sweet and salty flavors. The use of your stand mixer ensures a smooth, even texture, and the process is simple enough to be done at home. It’s the perfect treat for anyone who loves the richness of caramel, with just enough salt to elevate the flavor.

Chocolate Hazelnut Ice Cream

For those who enjoy rich, nutty flavors paired with smooth chocolate, this chocolate hazelnut ice cream is a must-try. The combination of creamy chocolate and roasted hazelnuts creates a luxurious dessert that’s both indulgent and satisfying. Using a stand mixer to churn the ice cream ensures a smooth, velvety texture with evenly distributed hazelnuts in every bite.

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

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth and slightly pale. Gradually pour in the hot milk mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat until the custard thickens and reaches 170°F.
3. Remove from the heat and stir in the chocolate hazelnut spread until fully combined. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Once chilled, pour the mixture into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
5. In the last few minutes of churning, add the chopped roasted hazelnuts and allow them to incorporate into the ice cream.
6. Transfer the ice cream to a container and freeze for 2-4 hours to firm up before serving.

This chocolate hazelnut ice cream is the perfect balance of smooth chocolate and nutty crunch. The use of roasted hazelnuts adds depth and texture, making each bite a rich experience. Thanks to your stand mixer, the process is simplified, delivering a creamy, indulgent ice cream that’s sure to satisfy chocolate lovers and nut enthusiasts alike.

Coconut Milk Chocolate Ice Cream (Dairy-Free)

For those looking for a dairy-free treat, this coconut milk chocolate ice cream is the perfect solution. The rich, velvety texture of coconut milk combined with decadent chocolate creates a satisfying dessert that’s both dairy-free and incredibly delicious. Using a stand mixer makes churning effortless, leaving you with a creamy, dreamy ice cream that everyone can enjoy.

• 2 cans full-fat coconut milk (14 oz each)
• 1 cup granulated sugar
• 1 cup unsweetened cocoa powder
• 4 large egg yolks (optional for added creaminess)
• 1 teaspoon vanilla extract
• Pinch of salt

1. In a saucepan, combine the coconut milk, sugar, cocoa powder, and salt. Heat over medium, stirring occasionally, until the mixture is smooth and hot but not boiling.
2. In a separate bowl, whisk the egg yolks (if using) until smooth. Gradually add the hot cocoa mixture to the yolks, whisking constantly to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat until it thickens slightly and reaches 170°F.
3. Remove from the heat and stir in the vanilla extract. Let the mixture cool to room temperature before refrigerating it for at least 4 hours or overnight.
4. Once chilled, pour the mixture into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to a container and freeze for 2-4 hours until firm.

This coconut milk chocolate ice cream is a luxurious treat that’s both dairy-free and full of rich, creamy flavor. The coconut milk adds a unique creaminess that makes this ice cream feel indulgent without any dairy. The stand mixer makes churning easy, and the result is a velvety smooth dessert everyone can enjoy, whether they follow a dairy-free lifestyle or not.

Blueberry Cheesecake Ice Cream

If you love the tangy flavor of cheesecake with a burst of fresh berries, this blueberry cheesecake ice cream will quickly become a favorite. The creamy cheesecake base pairs perfectly with sweet blueberries, creating a dessert that feels indulgent but fresh. With the help of your stand mixer, making this decadent ice cream at home is effortless, allowing you to enjoy a slice of cheesecake in every bite.

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/2 cup cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (or frozen, thawed)
• 1 tablespoon lemon juice
• 4 large egg yolks
• Pinch of salt

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth and pale. Gradually add the hot cream mixture to the yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and reaches 170°F.
3. Remove from heat and stir in the cream cheese, vanilla extract, and a pinch of salt. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. In a small bowl, mash the blueberries with lemon juice to release their juices. Stir the mashed blueberries into the chilled custard base.
5. Once the mixture is chilled, pour it into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

This blueberry cheesecake ice cream brings together the best of both worlds – the tangy, creamy cheesecake and the sweet burst of fresh blueberries. It’s a dessert that feels like a special treat, and the use of a stand mixer makes the process quick and easy. The result is a decadent ice cream that tastes like a bite of cheesecake with the added delight of fruit, perfect for any occasion.

Strawberry Shortcake Ice Cream

Inspired by the classic strawberry shortcake, this ice cream combines the sweet, juicy flavor of strawberries with a rich, creamy base and bits of buttery shortcake pieces for texture. This dessert offers a delightful balance of freshness and indulgence, making it a perfect summertime treat. With your stand mixer, you can churn up this dreamy combination in no time, offering a cool take on the beloved dessert.

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

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth and pale. Gradually add the hot cream mixture to the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and reaches 170°F.
3. Remove from the heat and strain the mixture into a bowl to remove any solids. Stir in the vanilla extract and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. Once chilled, pour the custard mixture into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
5. Gently fold in the chopped strawberries and shortcake pieces once the ice cream is fully churned.
6. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

Strawberry shortcake ice cream is the perfect dessert to enjoy on a warm day, offering the familiar flavors of the classic shortcake in a refreshing, frozen form. The addition of shortcake pieces provides the perfect texture contrast, while the strawberries bring a burst of fruity freshness. Using a stand mixer to churn the ice cream simplifies the process, giving you a decadent treat without the hassle.

Coffee Toffee Crunch Ice Cream

Coffee lovers will adore this rich, coffee-flavored ice cream paired with crunchy toffee bits for added texture and sweetness. The deep, roasted flavor of the coffee blends beautifully with the buttery toffee, creating a dessert that’s both comforting and indulgent. Thanks to the stand mixer, this ice cream churns up smoothly and evenly, ensuring the toffee pieces are perfectly distributed throughout.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon instant coffee granules
• 1/2 cup toffee bits (or crushed toffee candy)
• 4 large egg yolks
• 1 teaspoon vanilla extract

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring occasionally, until the mixture is hot but not boiling.
2. In a small bowl, dissolve the instant coffee granules in a tablespoon of hot water. Stir this into the cream mixture until fully combined.
3. In a separate bowl, whisk the egg yolks until smooth and pale. Gradually add the hot cream mixture to the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and reaches 170°F.
4. Remove from the heat and strain the custard mixture into a bowl to remove any solids. Stir in the vanilla extract and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the mixture into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
6. In the last few minutes of churning, add the toffee bits and allow them to mix evenly through the ice cream.
7. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

Coffee toffee crunch ice cream is the ultimate dessert for coffee aficionados, with a deep, roasted coffee flavor and a delightful crunch from the toffee. The rich, creamy base pairs beautifully with the sweet and buttery toffee, offering an irresistible combination. With the help of your stand mixer, you can easily create this indulgent treat at home, perfect for enjoying on a relaxing evening or sharing with friends.

Pina Colada Ice Cream

Transport yourself to a tropical paradise with this pina colada ice cream. With its creamy coconut base, sweet pineapple chunks, and a touch of rum flavor (optional), this ice cream captures the essence of the classic pina colada cocktail in frozen form. Using a stand mixer to churn the ice cream ensures a smooth and creamy texture, making this dessert both refreshing and indulgent.

• 2 cups heavy cream
• 1 cup coconut milk (full-fat)
• 1/2 cup pineapple juice
• 1/2 cup granulated sugar
• 1/2 cup pineapple chunks, finely chopped
• 1 tablespoon rum (optional)
• 4 large egg yolks

1. In a saucepan, combine the heavy cream, coconut milk, pineapple juice, and sugar. Heat over medium, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth and pale. Gradually add the hot cream mixture to the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and reaches 170°F.
3. Remove from the heat and strain the custard into a bowl to remove any solids. Stir in the rum (if using) and let the mixture cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. Once chilled, pour the mixture into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
5. In the last few minutes of churning, gently fold in the chopped pineapple chunks.
6. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

Pina colada ice cream is a fun, tropical twist on a classic dessert, perfect for warm days or whenever you want to indulge in something sweet and exotic. The coconut and pineapple flavors come together harmoniously, and the optional rum adds a little extra kick. With your stand mixer, making this ice cream at home is simple, and the result is a creamy, dreamy frozen treat everyone will love.

Mint Chocolate Chip Ice Cream

Mint chocolate chip ice cream is a classic that never goes out of style. The cool, refreshing mint flavor paired with rich chocolate chips makes for an irresistible dessert. This recipe combines fresh mint for a natural, vibrant flavor, and the stand mixer helps churn it into a creamy, dreamy treat. It’s a perfect ice cream to serve at gatherings or to

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup fresh mint leaves
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 4 large egg yolks

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Add the mint leaves and heat over medium, stirring occasionally, until the mixture is hot but not boiling. Remove from heat and let the mint steep for 20 minutes.
2. In a separate bowl, whisk the egg yolks until smooth and pale. Gradually add the hot cream mixture to the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat until it thickens and reaches 170°F.
3. Remove from the heat and strain the mixture through a fine mesh strainer to remove the mint leaves. Stir in the vanilla extract and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. Once chilled, pour the mixture into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
5. In the last few minutes of churning, add the chocolate chips and allow them to be mixed in evenly.
6. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

Mint chocolate chip ice cream is a timeless treat that’s perfect for any occasion. The freshness of mint combined with the rich, bittersweet chocolate chips creates a delightful contrast that’s both refreshing and satisfying. The stand mixer makes the process easy and efficient, ensuring that your ice cream turns out creamy and full of flavor with minimal effort.

Peach Cobbler Ice Cream

Peach cobbler ice cream captures the essence of summer with the natural sweetness of ripe peaches and the comforting flavor of cinnamon-spiced cobbler. The ice cream is rich and creamy, while the swirls of crumbled cobbler and chunks of juicy peaches offer delightful texture. Made with the help of a stand mixer, this dessert is a perfect way to enjoy peach season in frozen form.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 cups fresh peaches, peeled and chopped
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup crumbled cobbler (store-bought or homemade)
• 4 large egg yolks

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add the hot cream mixture to the yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat until it thickens and reaches 170°F.
3. Remove from the heat and stir in the cinnamon and vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. While the custard cools, prepare the peaches. In a small saucepan, cook the chopped peaches with a tablespoon of sugar and a pinch of cinnamon until soft and slightly caramelized, about 10 minutes. Let them cool completely.
5. Once chilled, pour the custard into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
6. In the last few minutes of churning, gently fold in the cooked peaches and crumbled cobbler.
7. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

Peach cobbler ice cream is a sweet and nostalgic treat that brings the best of summer into a frozen dessert. The warm flavors of cinnamon and peaches, along with the creamy base, create a comforting combination that’s sure to satisfy your taste buds. Thanks to the stand mixer, this dessert is quick and easy to make, allowing you to enjoy the flavors of peach cobbler in every scoop.

Caramel Swirl Pecan Ice Cream

For those who enjoy a rich, nutty dessert, caramel swirl pecan ice cream is a perfect choice. The creamy base is complemented by toasted pecans and a sweet, gooey caramel swirl that adds a touch of indulgence. The stand mixer ensures a smooth consistency, while the added crunch of pecans gives this ice cream a delightful texture and depth of flavor.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup toasted pecans, chopped
• 1/2 cup caramel sauce (store-bought or homemade)
• 1 teaspoon vanilla extract
• 4 large egg yolks

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add the hot cream mixture to the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat until it thickens and reaches 170°F.
3. Remove from the heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. While the custard chills, toast the pecans in a dry skillet over medium heat for 3-4 minutes, or until fragrant. Allow them to cool before chopping.
5. Once the custard is chilled, pour it into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
6. In the last few minutes of churning, add the toasted pecans and allow them to mix into the ice cream.
7. Transfer the ice cream to a container, then drizzle the caramel sauce over the top and swirl it in with a spoon or spatula.
8. Freeze for 2-4 hours before serving.

Caramel swirl pecan ice cream is the perfect treat for those who crave a rich and nutty dessert. The toasted pecans provide a satisfying crunch, while the caramel swirl adds just the right amount of sweetness. With the help of your stand mixer, making this ice cream is simple, and the result is a creamy, indulgent dessert that will impress anyone who tries it.

Banana Fudge Ripple Ice Cream

Banana fudge ripple ice cream brings together the creamy sweetness of ripe bananas with the indulgent richness of fudgy swirls. This ice cream is perfect for those who love a smooth, banana-flavored treat with the decadent touch of chocolate. The stand mixer helps create a silky-smooth base, while the fudge ripple adds a delightful contrast in both texture and flavor.

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup ripe bananas, mashed
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup fudge sauce (store-bought or homemade)
• 4 large egg yolks

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add the hot cream mixture to the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and reaches 170°F.
3. Remove from the heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Once the custard is chilled, mash the bananas until smooth and fold them into the custard mixture.
5. Pour the mixture into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
6. In the last few minutes of churning, slowly drizzle the fudge sauce into the ice cream, allowing it to swirl through.
7. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

Banana fudge ripple ice cream is a perfect marriage of two classic flavors—banana and chocolate. The creamy, banana-packed base is balanced by the gooey, sweet fudge ribbons running throughout, making every bite a delicious experience. With the convenience of your stand mixer, you can enjoy this homemade indulgence anytime you want.

Chocolate Peanut Butter Cup Ice Cream

Chocolate peanut butter cup ice cream is a dream come true for peanut butter and chocolate lovers. This dessert features a creamy chocolate ice cream base filled with chunks of peanut butter cups for the ultimate treat. The stand mixer ensures the base is perfectly smooth, while the peanut butter cups add a satisfying crunch and richness, creating a fun and decadent flavor combination.

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

1. In a saucepan, combine the heavy cream, whole milk, sugar, and cocoa powder. Heat over medium, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add the hot chocolate mixture to the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and reaches 170°F.
3. Remove from the heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Once the custard is chilled, pour the mixture into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
5. In the last few minutes of churning, fold in the chopped peanut butter cups.
6. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

Chocolate peanut butter cup ice cream is the ultimate indulgence for anyone who loves the rich combination of chocolate and peanut butter. The creamy chocolate ice cream base, mixed with crunchy peanut butter cups, creates the perfect balance of textures and flavors. Thanks to the stand mixer, this delicious dessert can be made at home with ease, offering a decadent treat whenever you crave something sweet.

Cookies and Cream Ice Cream

Cookies and cream ice cream is a beloved classic that combines the creaminess of vanilla ice cream with chunks of rich chocolate sandwich cookies. This recipe delivers a smooth, sweet vanilla base with generous pieces of crunchy cookies, making it a nostalgic treat for all ages. Using a stand mixer, the process is made simple, allowing for perfectly churning and mixing of the cookie pieces throughout.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups chocolate sandwich cookies, crushed
• 4 large egg yolks

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add the hot cream mixture to the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and reaches 170°F.
3. Remove from the heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Once chilled, pour the mixture into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
5. In the last few minutes of churning, add the crushed chocolate sandwich cookies and allow them to mix evenly throughout the ice cream.
6. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

Cookies and cream ice cream is a deliciously indulgent treat that brings the best of both worlds—smooth vanilla and crunchy, chocolate-filled cookies. The stand mixer makes the preparation easy and quick, allowing for perfect results every time. Whether for a casual dessert or a special occasion, this classic ice cream is sure to please everyone who loves the combo of cookies and creamy goodness.

Salted Caramel Pretzel Ice Cream

Salted caramel pretzel ice cream is the perfect combination of sweet and salty flavors. The creamy caramel ice cream base is complemented by crunchy, salty pretzels and a hint of sea salt, creating a delightful balance of textures and flavors. With the stand mixer, you can easily churn this ice cream to a silky consistency, while the pretzels add the perfect amount of crunch in every bite.

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup granulated sugar
• 1/2 cup caramel sauce (store-bought or homemade)
• 1 teaspoon vanilla extract
• 1 cup pretzels, coarsely chopped
• 1 teaspoon sea salt
• 4 large egg yolks

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add the hot cream mixture to the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and reaches 170°F.
3. Remove from the heat and stir in the caramel sauce and vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Once chilled, pour the mixture into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
5. In the last few minutes of churning, fold in the chopped pretzels and sea salt.
6. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

Salted caramel pretzel ice cream is the perfect dessert for those who love a mix of sweet and salty flavors. The rich caramel ice cream is elevated with the addition of salty pretzels, creating a treat that’s both indulgent and satisfying. Thanks to the stand mixer, this delicious homemade ice cream is quick and easy to prepare, making it an ideal choice for your next sweet craving.

Blackberry Cheesecake Ice Cream

Blackberry cheesecake ice cream brings together the tangy richness of cheesecake with the sweet and slightly tart flavor of blackberries. The creamy base has a cheesecake-like texture, with swirls of fresh blackberry puree throughout. This dessert offers a sophisticated twist on traditional ice cream, and with the stand mixer, it’s easy to churn into the perfect consistency.

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries
• 4 large egg yolks

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add the hot cream mixture to the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and reaches 170°F.
3. Remove from the heat and stir in the softened cream cheese and vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Meanwhile, blend the blackberries into a puree and strain to remove seeds.
5. Once the custard is chilled, pour it into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
6. In the last few minutes of churning, drizzle in the blackberry puree and allow it to swirl through the ice cream.
7. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

Blackberry cheesecake ice cream is a delightful dessert that combines the creamy richness of cheesecake with the bright, fruity taste of blackberries. The tanginess of the cream cheese creates a unique and indulgent base, while the blackberry swirl adds a refreshing burst of flavor. The stand mixer helps achieve a smooth and creamy texture, making this a perfect treat for special occasions or whenever you crave something luxurious.

Almond Joy Ice Cream

Almond Joy ice cream takes inspiration from the beloved candy bar and transforms it into a creamy, decadent dessert. With a smooth chocolate base, chewy coconut flakes, and crunchy almonds, this ice cream hits all the right notes. The stand mixer makes it easy to churn into a silky-smooth treat with generous chunks of candy goodness in every bite.

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

1. In a saucepan, combine the heavy cream, whole milk, sugar, and cocoa powder. Heat over medium, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add the hot chocolate mixture to the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and reaches 170°F.
3. Remove from the heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Once the custard is chilled, pour it into your stand mixer’s ice cream maker attachment and churn according to the manufacturer’s instructions.
5. In the last few minutes of churning, add the shredded coconut and chopped almonds.
6. Transfer the ice cream to a container and freeze for 2-4 hours before serving.

Almond Joy ice cream is a delightful indulgence for fans of coconut, chocolate, and almonds. The creamy chocolate base is filled with crunchy almonds and chewy coconut flakes, delivering the perfect combination of textures. With the stand mixer, making this treat at home is a breeze, allowing you to enjoy a homemade version of your favorite candy bar anytime you desire.

Note: More recipes are coming soon!