35+ Delicious Sundays Ice Cream Maker Recipes to Enjoy Your Party

Sundays are the perfect time to unwind, relax, and indulge in something sweet. What better way to enjoy a lazy Sunday than with homemade ice cream?

Whether you’re looking for a refreshing sorbet, a creamy gelato, or a rich and decadent ice cream, having an ice cream maker in your kitchen opens up endless possibilities.

From classic vanilla to adventurous flavor combinations like lemon lavender or salted caramel pretzel, homemade ice cream allows you to customize each batch to suit your personal taste.

In this article, we’ve compiled over 35 ice cream maker recipes that are sure to make your Sundays sweeter.

These recipes are not only easy to make but are also packed with delicious flavors that will impress your friends and family.

Whether you’re new to using an ice cream maker or a seasoned pro, you’ll find recipes that cater to all skill levels and satisfy every craving.

From fruity sorbets to indulgent chocolate creations, these ice cream recipes are perfect for Sunday afternoons when you want to treat yourself to something special.

Grab your ice cream maker and get ready to churn out some of the most delicious frozen treats!

35+ Delicious Sundays Ice Cream Maker Recipes to Enjoy Your Party

With these 35+ Sunday Ice Cream Maker Recipes, there’s no reason your weekends shouldn’t be filled with delicious, homemade frozen desserts.

The beauty of having an ice cream maker is the ability to experiment with flavors, textures, and ingredients to create unique and custom treats for yourself and your loved ones.

Whether you’re craving something light and fruity or rich and decadent, these recipes will inspire you to get creative in the kitchen.

So, the next time Sunday rolls around, take a break from your usual routine and treat yourself to the ultimate homemade ice cream experience.

With so many flavors to choose from, your Sundays will never be the same!

Vanilla Bean Dream Ice Cream

This classic vanilla ice cream, infused with real vanilla beans, is perfect for a Sunday treat. It combines the richness of cream with the delicate sweetness of vanilla, making it a universally loved dessert. The smooth and creamy texture promises an indulgent experience, whether you enjoy it on its own or with your favorite toppings.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 4 large egg yolks
• Pinch of salt

Method:

1. In a medium saucepan, combine the heavy cream, milk, sugar, and salt. If using a vanilla bean, split it lengthwise and scrape the seeds into the saucepan. Add the bean pod as well. Heat the mixture over medium heat until hot but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the hot cream mixture to temper the eggs, whisking constantly to prevent scrambling. Slowly pour the egg mixture back into the saucepan while continuing to whisk.
3. Cook the custard over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5–7 minutes). Strain the custard to remove the vanilla pod and any egg bits.
4. Cool the custard completely, then refrigerate for at least 4 hours or overnight. Churn in your ice cream maker according to the manufacturer’s instructions.
5. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

This vanilla ice cream is the epitome of comfort and nostalgia, offering a rich, velvety texture that everyone can appreciate. The use of real vanilla beans elevates the flavor, making this simple recipe feel luxurious. Whether you’re pairing it with hot fudge or fresh berries, it’s the perfect way to end a lazy Sunday.

Chocolate Hazelnut Swirl Ice Cream

A decadent treat for chocolate lovers, this rich chocolate ice cream is swirled with a homemade hazelnut spread. The combination of creamy chocolate with nutty, slightly bitter hazelnut offers a perfect balance of flavors, making it an irresistible dessert choice.

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• ¾ cup granulated sugar
• 6 oz dark chocolate (70% cocoa)
• 3 large egg yolks
• 1 teaspoon vanilla extract
• ½ cup homemade or store-bought hazelnut spread (Nutella)

Method:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until hot, but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the hot cream mixture to temper the eggs, whisking constantly.
3. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens (about 5–7 minutes). Strain through a fine mesh sieve to remove any egg bits.
4. Melt the dark chocolate and stir into the custard until fully combined. Let the mixture cool to room temperature.
5. Refrigerate the custard for at least 4 hours or overnight. Churn in your ice cream maker according to the manufacturer’s instructions.
6. When the ice cream is almost finished churning, swirl in the hazelnut spread using a spoon to create ribbons of flavor.
7. Transfer to a container and freeze for 2 hours before serving.

The deep, indulgent chocolate flavor combined with the creamy, nutty hazelnut swirls creates an ice cream that’s perfect for satisfying those weekend cravings. Each bite offers a smooth, velvety texture with the extra crunch and flavor from the hazelnuts. This ice cream is a rich treat that turns a simple Sunday into a special occasion.

Strawberry Cheesecake Ice Cream

With the tartness of fresh strawberries and the rich, tangy flavor of cheesecake, this ice cream is a crowd-pleasing dessert. It’s loaded with real strawberry pieces and a swirl of graham cracker crumbs, giving you that delightful cheesecake experience in every bite.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 1 cup heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 oz cream cheese, softened
• 1 teaspoon vanilla extract
• ½ cup graham cracker crumbs

Method:

1. In a medium saucepan, combine the chopped strawberries and ¼ cup of the sugar. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften (about 5 minutes). Mash the strawberries into a puree.
2. Strain the strawberry mixture through a fine mesh sieve to remove seeds, then cool the puree.
3. In a separate bowl, whisk the remaining sugar, heavy cream, whole milk, and vanilla extract until combined. In another bowl, beat the softened cream cheese until smooth, then incorporate it into the milk mixture.
4. Fold the strawberry puree into the cream mixture and refrigerate the custard for at least 4 hours.
5. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, fold in the graham cracker crumbs.
6. Transfer to a container and freeze for 2 hours before serving.

Strawberry cheesecake ice cream is a refreshing yet indulgent dessert that brings the best of both worlds. The fresh strawberry puree provides a fruity burst, while the cream cheese and graham cracker crumbs evoke that classic cheesecake flavor. It’s the ultimate Sunday indulgence, offering the best of creamy and crunchy textures in every bite.

Peach and Basil Ice Cream

This refreshing and slightly herbaceous ice cream combines the sweetness of ripe peaches with the unique flavor of fresh basil. It’s an unexpected and delightful combination, perfect for a light yet indulgent dessert to enjoy on a sunny Sunday afternoon.

Ingredients:

• 3 ripe peaches, peeled and chopped
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 5-6 fresh basil leaves, finely chopped
• 1 tablespoon lemon juice
• 4 large egg yolks
• Pinch of salt

Method:

1. In a medium saucepan, combine the peaches and ¼ cup of sugar. Cook over medium heat until the peaches soften and release their juice (about 5–7 minutes). Mash the peaches into a puree and let cool.
2. In a separate saucepan, combine the heavy cream, whole milk, and remaining sugar. Heat over medium heat until hot but not boiling.
3. In a separate bowl, whisk the egg yolks. Gradually add some of the hot cream mixture to temper the eggs, whisking constantly. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5–7 minutes). Strain through a fine mesh sieve.
4. Stir in the basil, peach puree, and lemon juice. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
5. Churn in your ice cream maker according to the manufacturer’s instructions.
6. Transfer to a container and freeze for 2 hours before serving.

The combination of sweet, juicy peaches and fragrant basil in this ice cream makes it a unique, refreshing treat. The basil adds a subtle yet captivating flavor that complements the fruitiness of the peaches perfectly. It’s an ideal dessert for a Sunday evening when you crave something light yet indulgent.

Coffee and Chocolate Chip Ice Cream

For coffee lovers who enjoy a little chocolate crunch, this ice cream is a perfect blend of rich espresso flavor and bittersweet chocolate chips. The creamy coffee base is perfectly balanced by the delightful texture and flavor of the chocolate chunks.

Ingredients:

• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tablespoons instant coffee or espresso powder
• 4 large egg yolks
• ½ cup semisweet chocolate chips
• 1 teaspoon vanilla extract

Method:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and instant coffee. Heat over medium heat until hot but not boiling. Stir to dissolve the coffee powder completely.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the hot cream mixture to temper the eggs, whisking constantly. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5–7 minutes). Strain through a fine mesh sieve.
3. Stir in the vanilla extract and let the custard cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the chocolate chips.
5. Transfer to a container and freeze for 2 hours before serving.

This coffee and chocolate chip ice cream offers the perfect balance between the rich, smooth coffee flavor and the crunch of chocolate. Each bite is an indulgent combination of creamy, caffeinated bliss with a delightful chocolate finish. It’s a great way to enjoy coffee in a refreshing, creamy form on a lazy Sunday.

Lemon Blueberry Cheesecake Ice Cream

This tangy and sweet lemon blueberry cheesecake ice cream is a burst of flavor in every bite. The refreshing lemon zest complements the tartness of fresh blueberries, while the creamy cheesecake base adds a rich, indulgent touch. It’s a sophisticated and delicious treat that’s perfect for a Sunday dessert.

Ingredients:

• 1 cup fresh blueberries
• 1 ½ cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• 4 oz cream cheese, softened
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• ½ teaspoon vanilla extract
• ¼ cup crushed graham crackers

Method:

1. In a saucepan, combine the blueberries and ¼ cup of sugar. Cook over medium heat until the blueberries soften and begin to burst (about 5 minutes). Mash the blueberries slightly and strain the mixture to remove the skins. Let cool.
2. In a separate bowl, whisk together the heavy cream, whole milk, and remaining sugar until smooth. Beat the softened cream cheese until smooth and add it to the mixture. Stir in the lemon juice, zest, and vanilla extract.
3. Fold in the cooled blueberry puree, and refrigerate the mixture for at least 4 hours.
4. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. During the last few minutes, fold in the crushed graham crackers for a cheesecake-like crunch.
5. Transfer to a container and freeze for at least 2 hours before serving.

This lemon blueberry cheesecake ice cream is a delightful combination of sweet, tart, and creamy flavors. The tangy lemon and fresh blueberries give the ice cream a refreshing lift, while the creamy cheesecake base and graham cracker pieces add indulgence and texture. It’s the perfect balance of fresh fruit and rich dessert, making it a wonderful choice for any Sunday.

Pineapple Coconut Sorbet

This tropical sorbet is a refreshing and light dessert that captures the essence of a beach vacation in every bite. The combination of sweet, juicy pineapple and creamy coconut creates a harmonious balance of flavors, making it the perfect frozen treat for a sunny Sunday.

Ingredients:

• 2 cups fresh pineapple, chopped
• 1 cup coconut milk (full-fat)
• ¾ cup granulated sugar
• 2 tablespoons fresh lime juice
• Pinch of salt

Method:

1. Place the chopped pineapple and sugar in a blender or food processor. Blend until smooth, then transfer the mixture to a bowl.
2. Stir in the coconut milk, lime juice, and salt until well combined.
3. Refrigerate the mixture for at least 2 hours to chill thoroughly.
4. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer to a container and freeze for at least 2 hours before serving.

This pineapple coconut sorbet is the epitome of tropical bliss. The natural sweetness of the pineapple is perfectly balanced by the creamy coconut milk, while the lime juice adds a zesty touch that enhances the overall freshness. It’s a light and refreshing dessert that provides a satisfying end to your Sunday, especially on a warm afternoon.

Mint Chocolate Chip Ice Cream

This classic mint chocolate chip ice cream is a crowd-pleaser, offering a refreshing minty flavor complemented by crunchy chocolate bits. The creamy base and invigorating mint flavor make it a timeless treat that is perfect for cooling off on a lazy Sunday afternoon.

Ingredients:

• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 teaspoon peppermint extract
• Green food coloring (optional)
• ½ cup mini chocolate chips
• 4 large egg yolks

Method:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until hot but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the hot cream mixture to temper the eggs, whisking constantly. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens (about 5–7 minutes). Strain through a fine mesh sieve.
3. Stir in the peppermint extract and, if desired, a few drops of green food coloring.
4. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, fold in the mini chocolate chips.
6. Transfer to a container and freeze for at least 2 hours before serving.

The cooling mint flavor combined with the chocolate chips creates a delightful contrast in textures and tastes. This classic mint chocolate chip ice cream is always a favorite, offering a refreshing yet indulgent treat. The smooth, creamy base and the satisfying crunch of the chocolate chips are perfect for those who want a little extra sweetness and texture in their Sunday dessert.

Caramel Pecan Ice Cream

This decadent ice cream is a dream come true for caramel lovers. The rich, buttery caramel flavor is paired with the crunch of toasted pecans, creating a luxurious dessert that is both sweet and savory. It’s an indulgent treat that will leave you craving more with every bite.

Ingredients:

• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 cup chopped pecans, toasted
• ½ cup caramel sauce (store-bought or homemade)
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Method:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until hot but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the hot cream mixture to temper the eggs, whisking constantly. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens (about 5–7 minutes). Strain through a fine mesh sieve.
3. Stir in the vanilla extract, salt, and caramel sauce until well combined.
4. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
5. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, fold in the toasted pecans.
6. Transfer to a container and freeze for at least 2 hours before serving.

Caramel pecan ice cream offers the perfect combination of sweetness and crunch, with the buttery caramel flavor being complemented by the nutty, toasted pecans. It’s a decadent dessert that makes Sundays feel extra special. Whether served on its own or paired with a drizzle of additional caramel sauce, it’s sure to become a favorite go-to treat.

Raspberry Cheesecake Ice Cream

This raspberry cheesecake ice cream is a delightful fusion of tart raspberries and creamy cheesecake, creating a perfect balance of fruity and rich flavors. The smooth, tangy cheesecake base is complemented by swirls of raspberry puree and crunchy graham cracker crumbs, offering a satisfying texture and taste in every spoonful.

Ingredients:

• 1 ½ cups fresh raspberries
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 oz cream cheese, softened
• 1 teaspoon vanilla extract
• ½ teaspoon lemon juice
• ½ cup graham cracker crumbs

Method:

1. In a small saucepan, heat the raspberries and ¼ cup of sugar over medium heat. Cook for 5–7 minutes, stirring occasionally, until the raspberries soften and release their juices. Mash them slightly to create a puree and strain to remove the seeds.
2. In a separate bowl, whisk together the heavy cream, whole milk, and remaining sugar until smooth. Beat the cream cheese until smooth, then add it to the milk mixture. Stir in the vanilla extract and lemon juice.
3. Combine the raspberry puree with the cream mixture and refrigerate for at least 4 hours to chill.
4. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, fold in the graham cracker crumbs.
5. Transfer the ice cream to a container and freeze for 2 hours before serving.

This raspberry cheesecake ice cream delivers a perfect blend of tart and creamy, with the raspberry swirl offering a burst of flavor. The graham cracker crumbs add the ideal crunch, mimicking a traditional cheesecake crust. It’s an indulgent yet refreshing dessert that is perfect for a Sunday evening treat.

Salted Caramel Pretzel Ice Cream

Sweet, salty, and utterly indulgent, this salted caramel pretzel ice cream combines the rich, buttery flavor of homemade caramel with the crunch of salty pretzels. The combination of smooth ice cream with the salty-sweet contrast makes this dessert irresistibly delicious.

Ingredients:

• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ cup homemade or store-bought caramel sauce
• 1 cup crushed pretzels
• 4 large egg yolks
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

Method:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until hot, but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the hot cream mixture to temper the eggs, whisking constantly. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5–7 minutes). Strain through a fine mesh sieve.
3. Stir in the vanilla extract and caramel sauce, then let the mixture cool to room temperature. Refrigerate for at least 4 hours.
4. Churn the custard in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the crushed pretzels and sprinkle in the sea salt.
5. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

Salted caramel pretzel ice cream offers the perfect combination of rich caramel sweetness, crunchy pretzels, and a hint of salt that tantalizes your taste buds. The creamy base is smooth and indulgent, while the pretzels add a fun texture and a salty counterpoint to the sweetness. It’s a show-stopping dessert that brings together the best of sweet and salty flavors in one scoop.

Tiramisu Ice Cream

Inspired by the classic Italian dessert, tiramisu ice cream brings together the rich flavors of coffee-soaked ladyfingers, mascarpone, and cocoa into a creamy frozen treat. This ice cream is layered with bold coffee flavor, creamy mascarpone, and a hint of cocoa, offering a sophisticated dessert that’s perfect for an elegant Sunday indulgence.

Ingredients:

• 1 cup strong brewed coffee, cooled
• 1 ½ cups heavy cream
• 1 cup whole milk
• ½ cup mascarpone cheese, softened
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder (for dusting)
• ½ cup crushed ladyfingers (optional)

Method:

1. In a small bowl, soak the crushed ladyfingers in the cooled coffee and set aside.
2. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until hot, but not boiling.
3. In a separate bowl, whisk the egg yolks. Gradually add some of the hot cream mixture to temper the eggs, whisking constantly. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5–7 minutes). Strain through a fine mesh sieve.
4. Stir in the mascarpone cheese and vanilla extract until smooth, then let the mixture cool to room temperature. Refrigerate for at least 4 hours.
5. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, fold in the soaked ladyfingers.
6. Transfer the ice cream to a container and freeze for at least 2 hours before serving. Dust with cocoa powder just before serving.

Tiramisu ice cream takes the best elements of the classic Italian dessert and transforms them into a frozen treat. The combination of coffee-soaked ladyfingers, rich mascarpone, and a touch of cocoa creates a decadent, layered flavor profile that’s perfect for a Sunday afternoon. It’s an elegant dessert that’s as satisfying as it is indulgent.

Strawberry Balsamic Ice Cream

This unique ice cream combines the sweetness of fresh strawberries with the tangy richness of balsamic vinegar, offering an elevated and unexpected flavor profile. The combination of the fruit’s natural sweetness and the vinegar’s depth creates a sophisticated dessert that’s perfect for those who love adventurous flavors.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tablespoons balsamic vinegar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Method:

1. In a saucepan, combine the strawberries and ¼ cup of sugar. Cook over medium heat until the strawberries soften and release their juices (about 5–7 minutes). Mash them into a puree and set aside to cool.
2. In another saucepan, combine the heavy cream, whole milk, and the remaining sugar. Heat over medium heat until hot, but not boiling.
3. In a separate bowl, whisk the egg yolks. Gradually add some of the hot cream mixture to temper the eggs, whisking constantly. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5–7 minutes). Strain through a fine mesh sieve.
4. Stir in the strawberry puree, balsamic vinegar, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
6. Transfer to a container and freeze for at least 2 hours before serving.

This strawberry balsamic ice cream offers a sophisticated twist on a classic. The balsamic vinegar adds a subtle, sweet-savory complexity that perfectly complements the fresh strawberries. It’s an ideal choice for those looking for a bold yet balanced dessert, perfect for a Sunday evening.

Chocolate Hazelnut Ice Cream

Inspired by the beloved flavor combination of chocolate and hazelnuts, this ice cream features a smooth, velvety chocolate base with crunchy hazelnuts and a rich, nutty flavor. The chocolate hazelnut pairing is luxurious and satisfying, making this ice cream a perfect indulgence for a relaxing Sunday treat.

Ingredients:

• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 oz dark chocolate, chopped
• ½ cup roasted hazelnuts, chopped
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Method:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until hot, but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the hot cream mixture to temper the eggs, whisking constantly. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens (about 5–7 minutes). Strain through a fine mesh sieve.
3. Add the chopped dark chocolate to the custard and stir until completely melted and smooth. Stir in the vanilla extract and a pinch of salt.
4. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, fold in the chopped hazelnuts.
6. Transfer to a container and freeze for at least 2 hours before serving.

This chocolate hazelnut ice cream is a creamy and indulgent dessert that brings the best of both chocolate and nuts into every bite. The roasted hazelnuts add a satisfying crunch, while the smooth chocolate base creates a rich and velvety experience. Perfect for anyone craving a classic yet luxurious treat, this ice cream will elevate any Sunday afternoon.

Lemon Lavender Ice Cream

This delicate and aromatic ice cream brings together the refreshing zest of lemon with the calming, floral notes of lavender. It’s a sophisticated flavor combination that’s light and refreshing while still rich and creamy. Perfect for those who enjoy unique, aromatic desserts with a subtle complexity.

Ingredients:

• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tablespoons dried lavender buds
• Zest of 2 lemons
• 4 large egg yolks
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Method:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and dried lavender. Heat over medium heat until hot but not boiling, then remove from heat and let steep for 10 minutes.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the hot cream mixture to temper the eggs, whisking constantly. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens (about 5–7 minutes). Strain through a fine mesh sieve to remove the lavender buds.
3. Stir in the lemon zest, lemon juice, and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
4. Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
5. Transfer to a container and freeze for at least 2 hours before serving.

The lemon lavender ice cream is a serene dessert that pairs the brightness of lemon with the calming scent of lavender. The smooth, creamy base is elevated with these floral notes, making each spoonful a refreshing and delicate indulgence. It’s an ideal treat for a Sunday when you want to enjoy a dessert that is both sophisticated and light.

Note: More recipes​ are coming soon!