24+ Irresistible Summer Ice Cream Recipes to Keep You Cool All Season Long

Summer is the season for indulgence, and what better way to embrace the heat than with a scoop (or two) of homemade ice cream?

Whether you’re lounging by the pool, hosting a barbecue, or simply relaxing at home, a creamy, frozen treat is the perfect way to cool off.

The beauty of homemade ice cream is that you can experiment with endless flavors, from the classics like vanilla and chocolate to more adventurous combinations such as mango coconut or lemon blueberry cheesecake.

In this post, we’ve curated 24+ summer ice cream recipes that will add flavor and fun to your warm-weather days.

From rich, creamy bases to light, refreshing sorbets, there’s something for every taste and preference.

Whether you’re craving fruity, nutty, or indulgent concoctions, this list will help you whip up frozen desserts that will satisfy any sweet tooth.

So grab your ice cream maker (or a trusty spoon) and dive into these creative and mouth-watering recipes!

24+ Irresistible Summer Ice Cream Recipes to Keep You Cool All Season Long

With over 24+ summer ice cream recipes at your fingertips, you’re equipped to keep your cool in style all season long.

From tangy fruit sorbets to rich, creamy indulgences, these frozen treats will satisfy every craving, whether you’re hosting a summer gathering or enjoying a quiet evening.

Making your own ice cream allows you to experiment with fresh, natural ingredients and flavors that are perfect for the sunny months.

So, whether you’re making a classic chocolate chip, a tropical pineapple mint sorbet, or a refreshing cucumber yogurt concoction, these recipes are sure to elevate your summer dessert game.

Mango Coconut Swirl Ice Cream

This tropical treat brings together the sweet, juicy flavor of ripe mangoes with the rich creaminess of coconut milk.

The result is a dairy-free ice cream that’s refreshing, indulgent, and bursting with sunny island vibes. It’s perfect for hot days when you’re craving something fruity yet luxurious.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup sugar (adjust to taste)
• 1 tbsp lime juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend the mango chunks, lime juice, and half the sugar until completely smooth. Set aside.
2. In a separate bowl, whisk together coconut milk, remaining sugar, vanilla extract, and salt until well combined.
3. Pour half the coconut mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. As it thickens, gently fold in the mango purée, swirling it through rather than fully mixing.
5. Transfer to a freezer-safe container, swirl again for effect, and freeze for at least 4 hours.

This mango coconut swirl ice cream is the essence of summer in a scoop.

The mango’s natural sweetness complements the creamy coconut perfectly, making it a tropical indulgence you’ll crave again and again.

Strawberry Shortcake Ice Cream

Inspired by the classic summer dessert, this ice cream combines fresh strawberries, vanilla cream, and buttery crumbles of shortcake for a nostalgic twist.

It’s a dreamy, creamy blend of textures and flavors that feels both indulgent and homemade.

Ingredients:

• 1 lb fresh strawberries, hulled and chopped
• 1/2 cup sugar
• 1 tsp lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 1 tsp vanilla extract
• 1 1/2 cups crumbled pound cake or shortcake biscuits

Instructions:

1. Toss the strawberries with lemon juice and half the sugar. Let sit for 15 minutes, then mash lightly with a fork.
2. In a separate bowl, whisk the cream, milk, remaining sugar, and vanilla extract until the sugar is dissolved.
3. Churn the cream mixture in an ice cream maker until it begins to thicken.
4. Add the macerated strawberries and cake crumbles in the last 5 minutes of churning.
5. Transfer to a container and freeze until firm, about 4–6 hours.

Each bite of this ice cream delivers sweet strawberries, velvety vanilla, and tender chunks of cake.

It’s a scoopable version of a beloved dessert that feels like a warm hug on a summer afternoon.

Mint Chocolate Chip with Fresh Garden Mint

Forget artificial extracts—this recipe uses real mint leaves to infuse the cream with a natural, herbal coolness.

Combined with chunks of dark chocolate, it creates a sophisticated take on a classic favorite, ideal for grown-up palates and mint lovers alike.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 cup fresh mint leaves, packed
• 4 large egg yolks
• 1 cup dark chocolate, chopped or in chips

Instructions:

1. In a saucepan, heat the milk, cream, sugar, and mint leaves until just simmering. Remove from heat, cover, and steep for 30 minutes.
2. Strain the mixture, discarding the mint. Reheat gently.
3. In a bowl, whisk egg yolks. Slowly pour in a cup of the warm mint cream, whisking constantly to temper the yolks.
4. Pour the egg mixture back into the saucepan and cook over low heat until thick enough to coat a spoon.
5. Cool completely, then churn in an ice cream maker.
6. In the last minutes of churning, stir in the chocolate pieces. Freeze for 4 hours or until firm.

This version of mint chocolate chip is fresher and more fragrant than any store-bought variety.

With real mint and rich dark chocolate, it’s a refreshing treat that feels as elegant as it is nostalgic.

Peach & Honeycomb Crunch Ice Cream

A delightful mix of ripe, juicy peaches and crunchy honeycomb candy, this ice cream offers a perfect balance of creamy sweetness and a touch of texture.

It’s a real treat for those who love fruit-flavored desserts with a little extra crunch.

Ingredients:

• 4 ripe peaches, peeled and chopped
• 3/4 cup sugar
• 1 tbsp lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup honeycomb candy, crushed into pieces

Instructions:

1. In a bowl, combine chopped peaches, lemon juice, and sugar. Let it sit for about 10–15 minutes to release their juices.
2. Blend the peaches into a smooth purée. In a separate bowl, whisk together cream, milk, vanilla, and any remaining sugar until smooth.
3. Churn the cream mixture in an ice cream maker until it starts to thicken.
4. Add the peach purée and churn for another 5 minutes.
5. Gently fold in the crushed honeycomb candy during the last few minutes of churning.
6. Transfer to a container and freeze for at least 4–6 hours.

The combination of fresh peaches and crunchy honeycomb creates an indulgent, refreshing treat.

The honeycomb adds a sweet, toasty flavor that complements the softness of the peaches, making this an irresistible summer dessert.

Chocolate Avocado Fudge Ice Cream

This rich and creamy ice cream uses avocado to provide a silky texture and subtle richness without being overwhelmingly heavy.

The chocolate fudge flavor makes it a decadent treat, and its creamy green base is both surprising and indulgent.

Ingredients:

• 2 ripe avocados
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup cocoa powder
• 1/2 cup sugar
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Scoop the flesh from the avocados into a blender. Add the cream, milk, cocoa powder, sugar, vanilla, and salt.
2. Blend until the mixture is smooth and creamy.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, stir in the dark chocolate chips (optional).
5. Transfer to a container and freeze for 4–6 hours, or until set.

This chocolate avocado fudge ice cream is surprisingly rich and smooth, thanks to the creamy avocados.

It’s an indulgent dessert that feels a little bit healthier and totally delicious.

Lemon Basil Sorbet

If you’re craving something light, fresh, and incredibly refreshing, this lemon basil sorbet is just the thing.

The zesty lemon pairs beautifully with the aromatic basil, creating a sorbet that’s perfect for cleansing your palate on a hot summer day.

Ingredients:

• 1 1/2 cups fresh lemon juice (about 6–8 lemons)
• Zest of 2 lemons
• 1 cup fresh basil leaves
• 1 1/2 cups sugar
• 2 cups water

Instructions:

1. In a saucepan, combine the water, sugar, and lemon zest. Heat gently until the sugar dissolves, then remove from heat.
2. Add the basil leaves and steep for 10–15 minutes.
3. Strain the mixture, pressing the basil to extract all the flavor.
4. Add the fresh lemon juice to the syrup and stir to combine.
5. Pour the mixture into an ice cream maker and churn until it reaches a sorbet-like consistency.
6. Freeze for at least 4 hours before serving.

This lemon basil sorbet is a zesty and aromatic treat that’s light and refreshing, with a unique herbal twist from the basil.

It’s a perfect end to any summer meal or a great way to cool off on a warm day.

Watermelon Coconut Sorbet

A perfect combination of juicy watermelon and creamy coconut, this sorbet is a refreshing, dairy-free treat for hot summer days.

The natural sweetness of the watermelon blends beautifully with the coconut, creating a cool, tropical dessert that feels like a vacation in every bite.

Ingredients:

• 4 cups fresh watermelon, chopped
• 1/2 cup coconut milk (full-fat)
• 1/4 cup sugar (or honey, to taste)
• 1 tbsp lime juice
• Pinch of salt

Instructions:

1. Puree the chopped watermelon in a blender until smooth. Strain the mixture to remove any pulp for a smoother texture.
2. In a bowl, combine the watermelon juice, coconut milk, sugar, lime juice, and salt.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the sorbet reaches a soft, scoopable consistency, transfer it to a container and freeze for at least 4–6 hours.

This watermelon coconut sorbet is a light, hydrating treat that’s perfect for a hot afternoon.

The tropical flavor combination of watermelon and coconut will have you dreaming of the beach while enjoying a refreshing, frozen dessert.

Salted Caramel Pecan Ice Cream

Rich and indulgent, this salted caramel pecan ice cream combines the nutty crunch of roasted pecans with the deep, golden sweetness of homemade caramel.

The salt brings out the full depth of the flavors, making every bite a perfectly balanced experience.

Ingredients:

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

Instructions:

1. In a saucepan, combine heavy cream, milk, and granulated sugar. Heat over medium, stirring until the sugar dissolves.
2. In a separate saucepan, melt the brown sugar until it begins to bubble. Carefully whisk in the cream mixture, cooking until combined and smooth. Remove from heat.
3. Whisk the egg yolks in a separate bowl and slowly pour in the warm caramel mixture, tempering the yolks. Return to low heat and cook until the mixture thickens enough to coat a spoon.
4. Remove from heat and stir in vanilla extract and sea salt. Cool completely.
5. Churn in an ice cream maker until it reaches soft-serve consistency.
6. During the last few minutes of churning, add the toasted pecans.
7. Transfer to a container and freeze for 4–6 hours, or until firm.

This salted caramel pecan ice cream is a rich, sweet, and salty treat that’s sure to please anyone with a love for decadent desserts.

The toasted pecans provide a satisfying crunch, and the caramel flavor is deep and satisfying.

Raspberry Lime Cheesecake Ice Cream

This ice cream has all the tangy, creamy goodness of a cheesecake with the fresh, bright flavor of raspberries and lime.

The smooth, cheesecake-inspired base is complemented by the sweet and tart burst of raspberries, creating a refreshing yet indulgent treat.

Ingredients:

• 1 cup fresh raspberries
• 2 cups cream cheese, softened
• 1 cup heavy cream
• 1/2 cup sugar
• 1/4 cup lime juice
• Zest of 2 limes
• 1 tsp vanilla extract

Instructions:

1. Puree the raspberries in a blender and strain to remove the seeds.
2. In a large bowl, beat the cream cheese until smooth. Add the heavy cream, sugar, lime juice, lime zest, and vanilla extract. Mix until well combined.
3. Gently fold in the raspberry purée.
4. Churn in an ice cream maker until it reaches soft-serve consistency.
5. Freeze for at least 4–6 hours to firm up.

The combination of creamy cheesecake and the bright flavors of raspberry and lime makes this ice cream a true summer delight.

It’s tangy, refreshing, and has that perfect creamy texture you crave from a cheesecake.

Pineapple Mint Sorbet

This tropical, dairy-free sorbet combines the sweet, tangy flavor of pineapple with the refreshing coolness of fresh mint.

It’s the perfect dessert for a hot summer day when you want something light, fruity, and incredibly refreshing.

Ingredients:

• 4 cups fresh pineapple, chopped
• 1/2 cup fresh mint leaves
• 1/2 cup sugar (or to taste)
• 1 tbsp lime juice
• 1/2 cup water

Instructions:

1. Blend the pineapple, mint leaves, sugar, lime juice, and water in a blender until smooth.
2. Pour the mixture into a fine sieve or cheesecloth to strain out the pulp, leaving behind the fresh, tangy juice.
3. Pour the strained juice into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the sorbet is at a soft-serve consistency, transfer it to a container and freeze for at least 4–6 hours, or until firm.

The refreshing mint flavor paired with the tropical sweetness of pineapple makes this sorbet the ultimate tropical escape in a bowl.

It’s light, zesty, and incredibly hydrating, making it a perfect choice for a summer treat.

Brown Sugar Cinnamon Ice Cream

This indulgent ice cream is packed with warm, comforting flavors of brown sugar and cinnamon, making it perfect for those who love spiced desserts.

The deep sweetness of brown sugar and the subtle heat from cinnamon create a cozy ice cream that’s perfect for cooler summer nights or when you’re in the mood for something rich.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup brown sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, heat the milk, cream, brown sugar, cinnamon, and salt over medium heat until the sugar dissolves and the mixture begins to simmer.
2. In a separate bowl, whisk the egg yolks. Slowly pour a little of the hot milk mixture into the egg yolks to temper them, whisking constantly.
3. Gradually add the egg yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and stir in vanilla extract. Cool completely.
5. Churn the cooled mixture in an ice cream maker until it reaches soft-serve consistency.
6. Transfer to a container and freeze for 4–6 hours, or until firm.

This brown sugar cinnamon ice cream offers a delightful combination of creamy, rich textures and the warmth of cinnamon, making it a comforting summer treat that’s hard to resist.

Chocolate Cherry Almond Ice Cream

A decadent combination of dark chocolate, sweet cherries, and toasted almonds, this ice cream is a true celebration of flavor.

The rich, creamy chocolate base is enhanced by the tartness of the cherries and the crunch of toasted almonds, making every bite a delightful blend of textures and tastes.

Ingredients:

• 1 cup dark chocolate, chopped or in chips
• 1 cup fresh cherries, pitted and chopped
• 1/2 cup sliced almonds, toasted
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, heat the cream, milk, and sugar until the sugar dissolves and the mixture begins to simmer.
2. Remove from heat and stir in the chopped dark chocolate, allowing it to melt completely.
3. Let the chocolate mixture cool before adding the vanilla extract.
4. Churn the chocolate mixture in an ice cream maker until it reaches soft-serve consistency.
5. In the last few minutes of churning, add the chopped cherries and toasted almonds.
6. Transfer to a container and freeze for at least 4 hours or until firm.

This chocolate cherry almond ice cream combines indulgent chocolate with the natural sweetness of cherries and a satisfying crunch from the almonds.

It’s the perfect treat for anyone who loves the combination of fruit and nuts with their chocolate.

Blueberry Lemon Cheesecake Ice Cream

This ice cream combines the creamy richness of cheesecake with the zesty freshness of blueberries and lemon.

The sweet and tart flavors come together to create a refreshing yet indulgent dessert that feels like a celebration in every bite.

Ingredients:

• 1 cup fresh blueberries
• 1 tbsp lemon juice
• Zest of 1 lemon
• 2 cups cream cheese, softened
• 1 cup heavy cream
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/4 cup graham cracker crumbs (optional, for texture)

Instructions:

1. In a small saucepan, heat the blueberries, lemon juice, and a tablespoon of sugar over medium heat until the berries release their juices. Mash the mixture slightly to create a chunky compote. Let it cool.
2. In a separate bowl, beat the cream cheese until smooth, then add the heavy cream, sugar, lemon zest, and vanilla extract. Mix well.
3. Stir in the blueberry compote and graham cracker crumbs if desired for a cheesecake-like texture.
4. Churn the mixture in an ice cream maker until it reaches a soft-serve consistency.
5. Transfer to a container and freeze for at least 4–6 hours, or until firm.

This blueberry lemon cheesecake ice cream combines the tanginess of cream cheese with the fresh, bright flavors of blueberry and lemon.

The graham cracker crumbs add a delightful crunch that perfectly mimics the crust of a real cheesecake.

Cucumber Mint Yogurt Ice Cream

For a light and refreshing summer treat, this cucumber mint yogurt ice cream is the perfect choice.

The cool cucumber and fresh mint flavors blend with creamy yogurt for a crisp, tangy dessert that’s wonderfully refreshing on hot days.

Ingredients:

• 2 medium cucumbers, peeled and grated
• 1 cup fresh mint leaves, chopped
• 2 cups plain Greek yogurt
• 1/2 cup honey (or sugar, to taste)
• 1 tbsp lime juice
• Pinch of salt

Instructions:

1. Grate the cucumbers and squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
2. In a bowl, combine the Greek yogurt, honey, lime juice, chopped mint, and a pinch of salt. Stir in the grated cucumber.
3. Chill the mixture in the fridge for 30 minutes to allow the flavors to meld.
4. Pour the chilled mixture into an ice cream maker and churn until it reaches a soft-serve consistency.
5. Transfer to a container and freeze for at least 4–6 hours, or until firm.

The coolness of the cucumber paired with the refreshing mint and the creamy tang of Greek yogurt creates an ice cream that is light, fresh, and perfect for summer.

This is a wonderful alternative to heavier, sweeter desserts and ideal for anyone craving a clean, crisp flavor profile.

Coffee Hazelnut Ice Cream

For coffee lovers, this ice cream brings the rich, bold flavor of coffee together with the creamy texture of hazelnuts.

The nutty crunch and deep coffee flavor create an indulgent yet balanced dessert that is perfect for a late-summer evening.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 3/4 cup sugar
• 1/2 cup brewed strong coffee (cooled)
• 1 tsp vanilla extract
• 1/2 cup hazelnuts, toasted and chopped

Instructions:

1. In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium until the sugar dissolves, then remove from heat.
2. Stir in the brewed coffee and vanilla extract, mixing well to combine.
3. Chill the mixture in the fridge for 30 minutes.
4. Pour the chilled mixture into an ice cream maker and churn until it reaches a soft-serve consistency.
5. During the last few minutes of churning, add the toasted hazelnuts.
6. Transfer to a container and freeze for at least 4 hours or until firm.

This coffee hazelnut ice cream is a perfect balance of rich, bold coffee and creamy, nutty hazelnuts.

It’s a perfect dessert for a warm evening, especially for those who love the depth of coffee flavor paired with crunchy textures.

Pineapple Basil Gelato

This unique gelato combines the sweet, tropical flavor of pineapple with the aromatic freshness of basil.

The result is a smooth and creamy frozen treat with a refreshing herbal twist, making it perfect for cooling off on a hot summer afternoon.

Ingredients:

• 3 cups fresh pineapple, chopped
• 1 cup fresh basil leaves
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 1 tsp lime juice

Instructions:

1. Blend the chopped pineapple and basil leaves in a blender until smooth.
2. In a saucepan, combine the milk, heavy cream, and sugar. Heat over medium, stirring constantly, until the sugar dissolves.
3. Pour the milk and cream mixture into the pineapple-basil blend and mix well.
4. Add the lime juice and stir to combine.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the gelato reaches soft-serve consistency, transfer it to a container and freeze for at least 4 hours or until firm.

This pineapple basil gelato offers a refreshing blend of tropical and herbal flavors with a creamy texture that’s perfect for summer.

The addition of basil adds a surprising, aromatic flavor that enhances the sweetness of the pineapple.

Espresso Chip Ice Cream

For those who love a coffee kick, this espresso chip ice cream combines the richness of espresso with crunchy chocolate chips.

The coffee flavor is bold yet balanced by the creamy base, making it a satisfying dessert that will keep you energized during the summer heat.

Ingredients:

• 1 cup strong brewed espresso, cooled
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring until the sugar dissolves.
2. Stir in the brewed espresso and vanilla extract.
3. Let the mixture cool completely, then pour it into an ice cream maker.
4. Churn according to the manufacturer’s instructions until it reaches soft-serve consistency.
5. During the last few minutes of churning, add the chocolate chips.
6. Transfer the ice cream to a container and freeze for at least 4–6 hours, or until firm.

Espresso chip ice cream is perfect for coffee lovers, providing a rich, bold flavor with the satisfying crunch of chocolate chips.

The deep coffee taste is complemented by the creamy base, making it an irresistible summer treat.

S’mores Ice Cream

Inspired by the classic campfire treat, this s’mores ice cream combines the flavors of toasted marshmallow, rich chocolate, and crunchy graham crackers into one decadent frozen dessert.

It’s the perfect way to enjoy the flavors of s’mores without the need for a fire!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/2 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup graham cracker crumbs

Instructions:

1. In a saucepan, heat the heavy cream, whole milk, and sugar over medium heat, stirring until the sugar dissolves.
2. Stir in the mini marshmallows and heat until they are melted, creating a marshmallow-infused cream base.
3. Let the mixture cool to room temperature, then add the chocolate chips, stirring until fully melted.
4. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the graham cracker crumbs.
6. Transfer the ice cream to a container and freeze for 4–6 hours or until firm.

This s’mores ice cream perfectly captures the flavors of the classic campfire treat, with the smooth marshmallow and chocolate combination and the crunch of graham crackers.

It’s the ultimate summer indulgence for s’mores fans.

Strawberry Basil Sorbet

This light and refreshing sorbet combine the natural sweetness of fresh strawberries with the aromatic, herbaceous note of basil.

It’s a perfect, vibrant dessert for those looking for a fruit-based treat with a hint of sophistication.

Ingredients:

• 4 cups fresh strawberries, hulled and sliced
• 1/2 cup fresh basil leaves
• 1/2 cup sugar (or honey)
• 1 tbsp lemon juice
• 1/2 cup water

Instructions:

1. Blend the strawberries, basil leaves, sugar, lemon juice, and water until smooth.
2. Strain the mixture through a fine sieve to remove the pulp, leaving behind the liquid.
3. Pour the strained mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the sorbet reaches a soft-serve consistency, transfer it to a container and freeze for at least 4 hours, or until firm.

This strawberry basil sorbet is bursting with fresh, fruity flavor, and the basil adds an unexpected twist that elevates the sweetness of the strawberries.

The result is a refreshing dessert that’s perfect for a warm afternoon.

Chocolate Mint Swirl Ice Cream

A creamy and indulgent treat, this chocolate mint swirl ice cream features a smooth mint base swirled with ribbons of rich chocolate fudge.

The balance of cool mint and deep chocolate makes it a decadent yet refreshing summer dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 tsp peppermint extract
• 1/2 cup mini chocolate chips
• 1/4 cup chocolate fudge sauce

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring until the sugar dissolves.
2. Stir in the peppermint extract and allow the mixture to cool completely.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.
4. During the last few minutes of churning, fold in the mini chocolate chips.
5. Once the ice cream is done, swirl in the chocolate fudge sauce before transferring it to a container.
6. Freeze for at least 4 hours, or until firm.

The chocolate mint swirl ice cream combines the cool refreshment of mint with the richness of chocolate, making for a delightful, balanced treat.

The fudge swirl adds a fun twist and extra indulgence, making this ice cream a true crowd-pleaser.

Mango Coconut Ice Cream

This tropical-inspired ice cream combines the creamy goodness of coconut with the sweet, juicy flavor of ripe mangoes.

The combination of the two creates an irresistible tropical escape in a bowl, perfect for beating the heat during summer.

Ingredients:

• 2 cups fresh mango, peeled and chopped
• 1 cup coconut milk (full-fat)
• 1 cup heavy cream
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup shredded coconut (optional, for texture)

Instructions:

1. Blend the mango until smooth in a blender or food processor.
2. In a separate bowl, combine the coconut milk, heavy cream, sugar, and vanilla extract. Mix until the sugar dissolves.
3. Stir the mango purée into the coconut-cream mixture.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.
5. If desired, fold in shredded coconut during the last few minutes of churning.
6. Transfer to a container and freeze for at least 4 hours, or until firm.

Mango coconut ice cream is rich, smooth, and bursting with tropical flavors that transport you straight to paradise.

The creamy coconut base complements the sweet, juicy mango perfectly, making it a delicious and refreshing summer treat.

Lemon Blueberry Cheesecake Ice Cream

This tangy and creamy ice cream blends the richness of cheesecake with the bright, fresh flavors of lemon and blueberries.

It’s a delightful summer treat with a perfect balance of sweetness and tartness, along with the creamy texture of cheesecake.

Ingredients:

• 1 cup fresh blueberries
• 2 tbsp sugar (for blueberries)
• 2 cups cream cheese, softened
• 1 cup heavy cream
• 1/2 cup whole milk
• 3/4 cup sugar
• Zest and juice of 2 lemons
• 1 tsp vanilla extract
• 1/2 cup graham cracker crumbs (optional, for a cheesecake crust texture)

Instructions:

1. In a saucepan, cook the blueberries and 2 tablespoons of sugar over medium heat until the berries break down and form a chunky compote. Let it cool.
2. In a bowl, beat the cream cheese until smooth, then add the heavy cream, milk, sugar, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
3. Gently stir in the blueberry compote and graham cracker crumbs for added texture.
4. Churn the mixture in an ice cream maker until it reaches soft-serve consistency.
5. Freeze for at least 4–6 hours, or until firm.

This lemon blueberry cheesecake ice cream is a perfect combination of tangy lemon, fresh blueberries, and rich cheesecake.

The graham cracker crumbs provide a delightful crunch, making it a refreshing yet indulgent dessert!

Banana Peanut Butter Swirl Ice Cream

This ice cream combines the smooth, creamy richness of peanut butter with the natural sweetness of bananas.

The result is a decadent yet comforting treat that’s both indulgent and comforting, with a swirl of peanut butter that takes it to the next level.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/4 cup chopped peanuts (optional, for texture)

Instructions:

1. In a bowl, mix the mashed bananas with the heavy cream, whole milk, sugar, and vanilla extract until smooth and well combined.
2. Heat the peanut butter in the microwave or over low heat until it becomes slightly runny, then swirl it into the banana mixture.
3. Pour the mixture into an ice cream maker and churn until it reaches soft-serve consistency.
4. If desired, fold in the chopped peanuts during the last few minutes of churning.
5. Freeze for at least 4 hours, or until firm.

The banana peanut butter swirl ice cream is a nostalgic, comforting treat that combines two beloved flavors.

The banana adds natural sweetness, while the peanut butter brings a rich and nutty flavor that swirls beautifully throughout the ice cream.

Cherry Almond Ice Cream

Sweet, tart cherries are paired with the nutty richness of toasted almonds in this delightful ice cream.

The combination of the two creates a smooth, decadent treat that’s both fruity and crunchy, perfect for summer gatherings.

Ingredients:

• 2 cups fresh cherries, pitted and chopped
• 1/2 cup sugar (for cherries)
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup sliced almonds, toasted

Instructions:

1. In a saucepan, combine the chopped cherries and 1/2 cup sugar. Cook over medium heat until the cherries release their juices and soften into a compote. Allow it to cool completely.
2. In a separate bowl, combine the heavy cream, whole milk, sugar, and vanilla extract. Stir until the sugar dissolves.
3. Stir in the cooled cherry compote.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, fold in the toasted almonds for added crunch.
6. Transfer to a container and freeze for 4–6 hours, or until firm.

This cherry almond ice cream features the natural tartness of cherries balanced by the richness of the cream, while the toasted almonds provide a satisfying crunch.

It’s a delightful way to enjoy summer fruit in a creamy, indulgent form.