35+ Irresistible Vanilla Ice Cream Churn Recipes for Every Occasion

When it comes to indulgent desserts, few can compete with the timeless delight of vanilla ice cream.

Its creamy texture and rich flavor make it a favorite for all ages. But what if you could take that beloved classic and make it even more special?

With the help of your trusty ice cream churn, you can! Churning your own vanilla ice cream not only gives you control over the ingredients but also opens up endless possibilities for creativity.

Whether you prefer your vanilla ice cream pure and unadulterated or enhanced with swirls of chocolate, fruit, or nuts, there’s a recipe for everyone.

In this article, we’ve compiled 35+ delicious vanilla ice cream churn recipes that will elevate your homemade ice cream game to the next level.

Get ready to scoop up some sweetness!

35+ Irresistible Vanilla Ice Cream Churn Recipes for Every Occasion

Homemade vanilla ice cream offers endless possibilities for customization, and with these 35+ recipes, you’ll never run out of new ideas to try.

Whether you’re making a batch for a summer barbecue, a holiday gathering, or just because, the versatility of vanilla ice cream will always keep things exciting.

From classic recipes to unique variations, these churned vanilla ice cream ideas are sure to please every palate.

So, fire up your ice cream maker and start churning – because homemade vanilla ice cream is just too good to resist!

Classic Vanilla Bean Ice Cream

This Classic Vanilla Bean Ice Cream is a timeless favorite, offering a rich and creamy texture with the perfect balance of sweetness. Infused with real vanilla beans, it has an authentic flavor that surpasses anything store-bought. The recipe is simple, with just a few ingredients, yet it delivers luxurious ice cream that’s ideal for any occasion.

Ingredients:

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

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream mixture. Heat the mixture over medium heat until it’s just below boiling.
2. In a separate bowl, whisk the egg yolks and sugar until pale and smooth.
3. Slowly pour the hot cream mixture into the egg yolks while constantly whisking to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon.
4. Remove the vanilla pod and pour the custard through a fine-mesh strainer into a clean bowl. Let it cool to room temperature, then refrigerate for at least 4 hours, or overnight.
5. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
6. Transfer to an airtight container and freeze for at least 2 hours to firm up before serving.

This homemade vanilla ice cream is the perfect dessert for any meal, thanks to its smooth, rich flavor and comforting texture. The inclusion of real vanilla beans creates a depth of flavor that makes each spoonful extraordinary. It’s ideal on its own, paired with fruit, or as the perfect complement to a warm brownie or pie. With just a few steps, you’ll be savoring this indulgent treat that’s sure to impress everyone at your table.

Vegan Vanilla Ice Cream

This Vegan Vanilla Ice Cream recipe is the perfect solution for those who are dairy-free or vegan but still crave the creamy goodness of traditional ice cream. Made with coconut milk, it’s smooth, rich, and packed with vanilla flavor. This simple yet decadent treat will satisfy your sweet tooth without the need for any animal products.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup maple syrup or agave syrup
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk and maple syrup. Heat over medium heat, stirring occasionally, until the mixture is smooth and combined.
2. Remove from heat and stir in the vanilla extract and a pinch of salt.
3. Let the mixture cool to room temperature, then refrigerate for at least 2 hours to chill completely.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up.
6. Scoop, serve, and enjoy your creamy vegan vanilla ice cream!

This vegan vanilla ice cream is a delightful alternative to traditional ice cream, offering the same smooth, creamy texture and sweet, aromatic vanilla flavor. The use of coconut milk lends a natural richness, while the maple syrup adds just the right amount of sweetness. Whether you’re vegan or simply looking to enjoy a dairy-free treat, this ice cream is a must-try and will easily become a family favorite. It’s a guilt-free dessert that tastes just as indulgent as the original!

Vanilla Almond Ice Cream

This Vanilla Almond Ice Cream is a delicious twist on the classic vanilla, with the addition of almond flavoring to create a nutty, aromatic depth. It’s the perfect blend of creamy vanilla and toasted almond goodness, making it a unique and tasty dessert for anyone looking for something a little different from the standard vanilla ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 1/4 teaspoon almond extract
• 5 large egg yolks
• 1/4 cup slivered almonds, toasted

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and the vanilla bean (split and scraped) or vanilla extract. Heat the mixture over medium heat, stirring occasionally, until it’s just below boiling.
2. In a separate bowl, whisk the egg yolks and sugar until pale and smooth.
3. Gradually pour the hot cream mixture into the egg yolks while whisking to temper the eggs. Return the mixture to the saucepan and cook on low heat until it thickens enough to coat the back of a spoon.
4. Remove from heat, discard the vanilla bean pod, and stir in the almond extract.
5. Pour the custard through a fine-mesh strainer into a clean bowl. Allow it to cool at room temperature before refrigerating for at least 4 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. In the last few minutes of churning, add the toasted almonds to the mixture.
8. Transfer to an airtight container and freeze for at least 2 hours to firm up before serving.

This Vanilla Almond Ice Cream provides a unique flavor profile, combining the rich creaminess of vanilla with the subtle nuttiness of almonds. The toasted almonds add a delightful crunch that perfectly contrasts the smoothness of the ice cream. Whether you enjoy it on its own, with a drizzle of chocolate sauce, or as an accompaniment to fruit-based desserts, this ice cream is sure to be a hit. It’s a beautiful, flavorful treat that takes the classic vanilla ice cream to a whole new level.

French Vanilla Ice Cream

French Vanilla Ice Cream is the ultimate indulgence, offering a custard-based recipe that’s rich, velvety, and deeply flavorful. This version incorporates egg yolks to create a thick, creamy texture with a sophisticated flavor, making it a luxurious treat for special occasions or any time you want to impress. The perfect balance of vanilla and creaminess in every bite.

Ingredients:

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

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean, scrape out the seeds, and add both the seeds and pod to the milk mixture. Heat over medium heat, stirring occasionally, until it’s nearly boiling.
2. In a separate bowl, whisk together the egg yolks and sugar until smooth and 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 low heat, stirring constantly until it thickens and coats the back of a spoon.
4. Remove from heat and discard the vanilla pod. Stir in a pinch of salt.
5. Pour the custard through a fine-mesh strainer into a clean bowl and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to chill.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

French Vanilla Ice Cream is an exquisite dessert that elevates the classic vanilla flavor with the smooth, luxurious texture of a custard base. The rich flavor of the vanilla bean combined with the creamy custard base makes this ice cream an elegant treat that’s perfect for any occasion. With its velvety texture and perfectly sweet flavor, this recipe will satisfy even the most refined ice cream cravings.

Vanilla Coffee Ice Cream

For those who love the rich flavor of coffee with their vanilla, this Vanilla Coffee Ice Cream is a perfect combination of both worlds. The deep notes of coffee enhance the creamy vanilla base, making each spoonful an indulgent treat. It’s an excellent choice for coffee lovers and anyone looking for a dessert that’s a little more adventurous yet comforting.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 2 teaspoons instant coffee granules
• 5 large egg yolks

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean, scrape out the seeds, and add both the seeds and pod to the milk mixture. Stir in the instant coffee granules and heat the mixture over medium heat until just below boiling.
2. In a separate bowl, whisk the egg yolks and sugar together until smooth and pale.
3. Gradually pour the hot cream mixture into the egg yolks while whisking to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
4. Remove the vanilla pod and let the custard cool to room temperature.
5. Strain the custard into a clean bowl to remove any solids and refrigerate it for at least 4 hours or overnight to chill completely.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Vanilla Coffee Ice Cream is a delightful fusion of two iconic flavors, combining the creaminess of vanilla with the rich, bold flavor of coffee. The instant coffee granules melt perfectly into the base, adding just the right amount of depth without overpowering the vanilla. This ice cream is perfect for those who enjoy a little coffee kick in their desserts or simply want to try something new and exciting. Whether on its own or paired with a slice of cake, it’s a delicious way to elevate your ice cream game.

No-Churn Vanilla Ice Cream

This No-Churn Vanilla Ice Cream is the ultimate easy treat when you want the flavors of homemade ice cream without the need for an ice cream machine. With a few simple ingredients, including whipped cream and sweetened condensed milk, it’s incredibly creamy, and the flavor is pure vanilla bliss. Perfect for last-minute cravings or summer gatherings.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions:

1. In a large mixing bowl, whip the heavy cream until stiff peaks form.
2. In a separate bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt.
3. Gently fold the whipped cream into the sweetened condensed milk mixture until well combined.
4. Transfer the mixture to a loaf pan or any airtight container and spread it evenly.
5. Cover and freeze for at least 6 hours or overnight until firm.
6. Scoop and serve when ready.

No-Churn Vanilla Ice Cream is a fantastic option for when you’re short on time but still want the homemade taste of rich, creamy ice cream. The whipped cream and sweetened condensed milk create a luxuriously smooth and creamy texture without the need for an ice cream machine. This simple yet delicious recipe is perfect for any occasion, and once you try it, you’ll never look at store-bought ice cream the same way again!

Brown Sugar Vanilla Ice Cream

This Brown Sugar Vanilla Ice Cream is a twist on the classic vanilla, using brown sugar instead of granulated sugar to introduce a deeper, richer flavor. The caramel undertones of the brown sugar pair beautifully with the creaminess of the vanilla, creating a decadent dessert that’s perfect for anyone looking to add a little something extra to their ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup packed brown sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and brown sugar. Split the vanilla bean and scrape out the seeds, adding both the seeds and the pod to the mixture. Heat over medium heat, stirring occasionally, until the mixture is just below boiling.
2. In a separate bowl, whisk the egg yolks and sugar until smooth and pale.
3. Slowly pour the hot cream mixture into the egg yolks while constantly whisking to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Remove from heat and discard the vanilla pod. Stir in a pinch of salt.
5. Pour the custard through a fine-mesh strainer into a clean bowl and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Brown Sugar Vanilla Ice Cream offers a rich, complex flavor that’s sure to delight anyone who loves a caramelized touch in their desserts. The brown sugar brings out deeper, warmer notes that perfectly complement the smooth, creamy vanilla base. This ice cream is a wonderful way to elevate the traditional vanilla flavor, and it’s perfect for serving alongside fruit pies, cakes, or simply enjoying on its own.

Vanilla Coconut Ice Cream

Vanilla Coconut Ice Cream combines the classic flavor of vanilla with the tropical sweetness of coconut. Made with coconut milk, this dairy-free recipe is creamy and decadent, offering a unique twist on traditional ice cream. The coconut flavor shines through while still allowing the vanilla to be the star of the show, creating a perfect balance for those craving something a little different.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 1/4 cup shredded unsweetened coconut
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk and sugar. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the coconut milk mixture. Heat over medium heat, stirring occasionally, until it’s just below boiling.
2. Remove the saucepan from heat and stir in the shredded coconut and a pinch of salt.
3. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight to chill completely.
4. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
5. Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up.
6. Scoop, serve, and enjoy the tropical goodness of coconut vanilla ice cream!

This Vanilla Coconut Ice Cream provides a perfect balance between the creamy, rich vanilla and the delicate sweetness of coconut. It’s an excellent dairy-free option, offering a lush texture and unique flavor profile that will transport you to a tropical paradise with every bite. This ice cream is perfect for warm-weather days, or as a refreshing treat to pair with any dessert. It’s a great way to indulge in a more exotic take on the traditional vanilla ice cream.

Maple Vanilla Ice Cream

Maple Vanilla Ice Cream brings together the warm, comforting flavors of maple syrup and vanilla, creating a sweet and creamy treat that’s perfect for autumn or any time of the year. The rich, earthy flavor of maple syrup enhances the vanilla base, making this a delightful and unique twist on the classic ice cream flavor.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup pure maple syrup
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and maple syrup. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the mixture. Heat over medium heat, stirring occasionally, until it is just below boiling.
2. In a separate bowl, whisk together the egg yolks and sugar until pale and smooth.
3. Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Remove from heat and discard the vanilla pod. Stir in a pinch of salt.
5. Pour the custard through a fine-mesh strainer into a clean bowl, then refrigerate for at least 4 hours or overnight to chill.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Maple Vanilla Ice Cream is a wonderful fusion of two beloved flavors: rich vanilla and warm, caramel-like maple syrup. The result is a creamy, decadent ice cream that’s perfect for anyone who loves the taste of fall or is just looking for a unique twist on their classic vanilla ice cream. With its smooth texture and comforting sweetness, this ice cream will quickly become a go-to favorite for any dessert lover.

Vanilla Bean Ice Cream

Vanilla Bean Ice Cream is the gold standard of vanilla ice cream, made with real vanilla beans for an authentic and deep vanilla flavor. Unlike vanilla extract, the tiny black specks of vanilla bean give this ice cream a beautiful, rustic look and an incredibly rich flavor. This simple yet elegant dessert will be a hit with anyone who appreciates the complexity of true vanilla.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 vanilla beans
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Slice the vanilla beans lengthwise, scrape out the seeds, and add both the seeds and the pods to the milk mixture. Heat over medium heat, stirring occasionally, until it is almost boiling.
2. In a separate bowl, whisk together the egg yolks and sugar until smooth and pale.
3. Gradually pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Remove the mixture from the heat, discard the vanilla pods, and stir in a pinch of salt.
5. Strain the custard into a clean bowl, then allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight to chill completely.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Vanilla Bean Ice Cream is the epitome of vanilla flavor—rich, smooth, and full of depth. The real vanilla beans bring out the natural sweetness of the cream, and the tiny black specks throughout add an elegant touch. Whether served on its own or paired with pies, cakes, or fruit, this ice cream is a versatile and timeless treat that will never go out of style.

Vanilla Almond Ice Cream

Vanilla Almond Ice Cream is a wonderful variation of the classic vanilla, adding a nutty twist that enhances its sweetness. The almond flavor works harmoniously with the smooth, creamy base, providing a delightful contrast to the sweetness of the vanilla. This ice cream is perfect for nut lovers and anyone who enjoys a more complex, flavorful twist on a classic.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 teaspoons almond extract
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk mixture. Heat over medium heat, stirring occasionally, until it reaches just below boiling.
2. In a separate bowl, whisk together the egg yolks and sugar until pale and smooth.
3. Gradually pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Remove the saucepan from the heat and discard the vanilla pod. Stir in the almond extract and a pinch of salt.
5. Strain the custard into a clean bowl and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Vanilla Almond Ice Cream takes the classic vanilla flavor and elevates it with the warm, nutty taste of almond extract. The creaminess of the ice cream pairs perfectly with the subtle yet distinct almond flavor, making it a delightful treat. This is an ideal dessert for nut enthusiasts and anyone looking for a sophisticated twist on the traditional vanilla ice cream.

Honey Vanilla Ice Cream

Honey Vanilla Ice Cream is a luscious treat that combines the smooth, creamy flavor of vanilla with the natural sweetness of honey. This ice cream is simple, yet the honey adds a floral richness that elevates the classic vanilla flavor. If you’re a fan of honey, this ice cream will quickly become a favorite, offering a unique spin on a beloved classic.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup honey
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk mixture. Heat over medium heat, stirring occasionally, until just below boiling.
2. In a separate bowl, whisk together the egg yolks and honey until smooth.
3. Gradually pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Remove the saucepan from heat and discard the vanilla pod. Stir in a pinch of salt.
5. Strain the custard into a clean bowl and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Honey Vanilla Ice Cream is a truly delightful dessert that brings out the best of both worlds—smooth vanilla and the natural sweetness of honey. The honey’s floral notes add an extra layer of complexity to the traditional vanilla base, resulting in a creamy and subtly sweet treat. This ice cream is a great way to enjoy a classic with a new, sophisticated twist.

Vanilla Hazelnut Ice Cream

Vanilla Hazelnut Ice Cream combines the smooth, creamy flavor of vanilla with the rich, nutty taste of hazelnuts. The toasted hazelnuts add a delightful crunch and depth to the classic vanilla ice cream base, making this dessert an indulgent treat for nut lovers. The sweetness of vanilla and the earthy flavor of hazelnuts balance each other beautifully, creating a luxurious, satisfying dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 1/2 cup toasted hazelnuts, chopped
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk mixture. Heat over medium heat, stirring occasionally, until it’s just below boiling.
2. In a separate bowl, whisk the egg yolks and sugar together until pale and smooth.
3. Gradually pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Remove the saucepan from the heat and discard the vanilla pod. Stir in the toasted hazelnuts and a pinch of salt.
5. Strain the custard into a clean bowl, then allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Vanilla Hazelnut Ice Cream is a beautifully balanced dessert that brings together the creamy goodness of vanilla and the nutty richness of hazelnuts. The toasted hazelnuts add an irresistible crunch and depth to every bite, making this ice cream a perfect choice for anyone who enjoys a mix of textures and flavors. Whether served on its own or as an accompaniment to other desserts, this ice cream is sure to impress.

Vanilla Chai Ice Cream

Vanilla Chai Ice Cream brings the warmth and spice of chai tea together with the creamy smoothness of vanilla ice cream. Infused with the aromatic flavors of cinnamon, cardamom, ginger, and cloves, this ice cream is a comforting, flavorful treat that combines the best of two beloved flavors. It’s perfect for those who love a bit of spice in their desserts.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 2 tablespoons loose-leaf chai tea (or 2 chai tea bags)
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk mixture. Add the chai tea leaves or tea bags to the mixture as well. Heat over medium heat, stirring occasionally, until just below boiling.
2. Remove from heat and let the chai tea steep for 5-10 minutes. Strain out the tea leaves or remove the tea bags.
3. In a separate bowl, whisk the egg yolks and sugar together until smooth and pale.
4. Gradually pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Remove from heat and stir in a pinch of salt.
6. Strain the custard into a clean bowl, then allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight.
7. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
8. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Vanilla Chai Ice Cream is a beautifully spiced dessert that brings the cozy, warm flavors of chai tea into the world of ice cream. The aromatic blend of cinnamon, cardamom, and cloves pairs perfectly with the rich, creamy vanilla base, creating a unique and indulgent treat. It’s a great choice for anyone who enjoys a little spice with their sweet treats, and it’s sure to be a hit with those who love chai lattes or spiced desserts.

Vanilla Berry Swirl Ice Cream

Vanilla Berry Swirl Ice Cream takes the classic vanilla flavor and adds a burst of fruity sweetness with a beautiful berry swirl. The combination of creamy vanilla and tangy mixed berries creates a delightful contrast of flavors, making it a refreshing treat during the warmer months. It’s the perfect dessert for those who love the pairing of berries with their ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 1 cup mixed berries (blueberries, raspberries, strawberries, etc.)
• 1/4 cup granulated sugar (for the berry swirl)
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk mixture. Heat over medium heat, stirring occasionally, until it’s just below boiling.
2. In a separate bowl, whisk together the egg yolks and sugar until pale and smooth.
3. Gradually pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Remove from heat and discard the vanilla pod. Stir in a pinch of salt.
5. Strain the custard into a clean bowl, then allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight.
6. While the custard chills, prepare the berry swirl by heating the mixed berries and sugar in a small saucepan over medium heat. Cook for about 5 minutes, mashing the berries as they soften. Strain the mixture to remove the seeds and cool the berry syrup.
7. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
8. After churning, transfer the ice cream to an airtight container, layering with the berry syrup. Gently swirl the berry mixture into the ice cream with a spoon. Freeze for at least 2 hours before serving.

Vanilla Berry Swirl Ice Cream is a refreshing and indulgent treat that beautifully combines the smooth, creamy richness of vanilla with the vibrant, fruity sweetness of berries. The berry swirl adds a touch of tartness that perfectly complements the vanilla, creating a well-balanced and flavorful dessert. This ice cream is ideal for those who enjoy fruity, refreshing flavors mixed with the classic richness of vanilla ice cream.

Vanilla Coconut Ice Cream

Vanilla Coconut Ice Cream combines the creamy richness of vanilla with the tropical flair of coconut. The coconut adds a smooth, slightly sweet undertone that complements the classic vanilla flavor, creating a refreshing and indulgent treat. This ice cream is perfect for those who love coconut and want to elevate their classic vanilla ice cream experience with a little tropical twist.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 1/2 cup shredded unsweetened coconut
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk mixture. Add the shredded coconut and heat over medium heat, stirring occasionally, until just below boiling.
2. In a separate bowl, whisk the egg yolks and sugar until pale and smooth.
3. Gradually pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Remove from heat and discard the vanilla pod. Strain the mixture into a clean bowl to remove the coconut bits. Stir in a pinch of salt.
5. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Vanilla Coconut Ice Cream is a tropical twist on the classic vanilla flavor, offering a creamy, smooth texture with a hint of coconut sweetness. The shredded coconut adds a delightful flavor and texture, making this ice cream an irresistible choice for coconut lovers. Whether you enjoy it on its own or as a topping for tropical fruit or desserts, this ice cream is perfect for indulging in a little island flavor any time.

Vanilla Almond Ice Cream

Vanilla Almond Ice Cream offers a perfect combination of smooth vanilla flavor and nutty, slightly sweet almond undertones. The addition of toasted almonds provides a delightful crunch and extra depth of flavor, creating a satisfying texture contrast with the creamy base. This ice cream is ideal for those who love nutty desserts and want something more sophisticated than the classic vanilla.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 1/2 cup toasted almonds, chopped
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk mixture. Heat over medium heat, stirring occasionally, until just below boiling.
2. In a separate bowl, whisk the egg yolks and sugar until pale and smooth.
3. Gradually pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Remove from heat and discard the vanilla pod. Stir in the toasted almonds and a pinch of salt.
5. Strain the custard into a clean bowl, then allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Vanilla Almond Ice Cream brings a sophisticated twist to the classic vanilla ice cream with the addition of toasted almonds. The rich, nutty flavor of the almonds balances perfectly with the smoothness of the vanilla, while the crunchy texture of the nuts adds a delightful contrast. This ice cream is perfect for those who enjoy a little extra texture and flavor in their frozen desserts.

Vanilla Coffee Ice Cream

Vanilla Coffee Ice Cream is a rich, indulgent dessert that marries the comforting flavor of vanilla with the deep, roasted richness of coffee. The coffee flavor enhances the vanilla base, making it a decadent treat for coffee lovers. Whether you’re a fan of strong coffee or prefer a more subtle coffee flavor, this ice cream is sure to satisfy your sweet and caffeinated cravings.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 2 tablespoons instant coffee or espresso powder
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk mixture. Stir in the instant coffee or espresso powder and heat over medium heat, stirring occasionally, until just below boiling.
2. In a separate bowl, whisk the egg yolks and sugar until pale and smooth.
3. Gradually pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Remove from heat and discard the vanilla pod. Stir in a pinch of salt.
5. Strain the custard into a clean bowl, then allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Vanilla Coffee Ice Cream is the perfect dessert for coffee lovers who want to enjoy their favorite brew in a frozen, creamy form. The smooth vanilla base is beautifully complemented by the rich, roasted coffee flavor, creating a balanced, indulgent treat. Whether enjoyed on its own or paired with a slice of cake or pie, this ice cream is a delightful way to satisfy your sweet and coffee cravings simultaneously.

Vanilla Cinnamon Ice Cream

Vanilla Cinnamon Ice Cream is a delightful variation on the classic vanilla flavor, with a warm and comforting twist from the addition of cinnamon. This ice cream is perfect for those who enjoy cozy, spiced desserts. The cinnamon infuses the ice cream with a rich, aromatic flavor that blends harmoniously with the smooth vanilla, creating an irresistible treat that’s ideal for both chilly and warm days.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 1 teaspoon ground cinnamon
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk mixture. Add the ground cinnamon and heat over medium heat, stirring occasionally, until just below boiling.
2. In a separate bowl, whisk the egg yolks and sugar until pale and smooth.
3. Gradually pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Remove from heat and discard the vanilla pod. Stir in a pinch of salt.
5. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Vanilla Cinnamon Ice Cream is the perfect blend of comforting spices and creamy vanilla, making it a warm, satisfying dessert choice. The cinnamon gives the ice cream a unique flavor profile that sets it apart from traditional vanilla while still maintaining its smooth, rich base. This ice cream pairs wonderfully with apple pie, cinnamon rolls, or simply enjoyed on its own for a cozy treat.

Vanilla Honeycomb Ice Cream

Vanilla Honeycomb Ice Cream combines the rich, creamy base of vanilla ice cream with chunks of homemade honeycomb to create a uniquely sweet and crunchy treat. The honeycomb adds a delightful texture contrast and a hint of caramelized sweetness that elevates the classic vanilla ice cream. This is a perfect dessert for those who love textures and flavors that offer both creaminess and crunch in every bite.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 2 tablespoons honey
• 5 large egg yolks
• Pinch of salt

For the Honeycomb:

• 1/2 cup granulated sugar
• 2 tablespoons honey
• 1 tablespoon baking soda

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk mixture. Heat over medium heat, stirring occasionally, until just below boiling.
2. In a separate bowl, whisk the egg yolks and sugar until pale and smooth.
3. Gradually pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Remove from heat and discard the vanilla pod. Stir in the honey and a pinch of salt.
5. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Meanwhile, prepare the honeycomb: In a saucepan, melt the sugar and honey over medium heat until golden and bubbly. Stir in the baking soda and cook for another 1-2 minutes until the mixture becomes frothy. Pour it onto a parchment-lined baking sheet and let it cool and harden. Once cool, break it into small chunks.
7. Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
8. Fold the honeycomb chunks into the churned ice cream and transfer to an airtight container. Freeze for at least 2 hours before serving.

Vanilla Honeycomb Ice Cream is an indulgent treat that offers a perfect balance of smooth, creamy vanilla and crunchy, sweet honeycomb. The honeycomb adds a delightful caramelized flavor and texture, making every bite a bit of a surprise. This ice cream is an ideal dessert for those looking to experience a familiar yet elevated vanilla treat.

Vanilla Berry Ripple Ice Cream

Vanilla Berry Ripple Ice Cream is a beautiful, swirled dessert that pairs the smoothness of vanilla ice cream with the tartness of fresh berries. The berry ripple adds a refreshing, fruity layer to the creamy vanilla base, creating a perfect balance of sweet and tangy flavors. This ice cream is ideal for summer days or any time you’re craving a light, refreshing frozen dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons sugar
• 5 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk mixture. Heat over medium heat, stirring occasionally, until just below boiling.
2. In a separate bowl, whisk the egg yolks and sugar until pale and smooth.
3. Gradually pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Remove from heat and discard the vanilla pod. Stir in a pinch of salt.
5. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Meanwhile, prepare the berry ripple: In a saucepan, cook the mixed berries and sugar over low heat until the berries break down and the mixture thickens into a sauce. Strain to remove seeds, then allow the berry sauce to cool.
7. Once the custard is chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
8. Once churned, swirl the berry sauce into the ice cream and transfer to an airtight container. Freeze for at least 2 hours before serving.

Vanilla Berry Ripple Ice Cream is a refreshing and colorful treat that combines the rich creaminess of vanilla with the tart brightness of fresh berries. The berry ripple adds a beautiful swirl and a burst of flavor that contrasts beautifully with the smooth base. This ice cream is perfect for warm weather and pairs wonderfully with fresh fruit or even a light fruit tart.

Note: More recipes are coming soon!