Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
Are you ready to elevate your dessert game with the Whynter ice cream maker?
Whether you’re a seasoned home chef or just starting out, these 50 delectable recipes are sure to inspire your sweet tooth and showcase the versatility of your Whynter ice cream maker.
From classic flavors to exotic combinations, there’s something here for everyone to enjoy.
Let’s dive into the world of homemade ice cream magic!
50+ Delicious Whynter Ice Cream Maker Recipes to Try at Home
With these 50 Whynter ice cream maker recipes, you can explore a world of homemade frozen delights right in your kitchen.
Whether you prefer classic flavors like vanilla and chocolate chip cookie dough or crave adventurous combinations like pistachio cardamom or raspberry swirl cheesecake, there’s a recipe here to suit every taste and occasion.
Classic Vanilla Ice Cream
This recipe yields smooth and creamy vanilla ice cream, perfect for enjoying on its own or as a base for other desserts.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split lengthwise and seeds scraped out (or 1 tablespoon vanilla extract)
- Pinch of salt
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla bean seeds (and the pod if using), and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar has completely dissolved.
- Remove from heat and let the mixture cool to room temperature. If you used a vanilla bean pod, remove it from the mixture.
- Transfer the mixture to your Whynter ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes or until the mixture reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Enjoy the classic taste of homemade vanilla ice cream, made even more delightful with the Whynter ice cream maker. Customize with toppings or serve alongside your favorite desserts for a perfect treat.
Chocolate Chip Cookie Dough Ice Cream
Indulge in the irresistible combination of creamy vanilla ice cream with chunks of chocolate chip cookie dough.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chip cookie dough, cut into small chunks (store-bought or homemade)
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar has dissolved.
- Remove from heat and let the mixture cool to room temperature.
- Transfer the cooled mixture to your Whynter ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes.
- During the last 5 minutes of churning, add in the chocolate chip cookie dough chunks and continue churning until evenly distributed.
- Transfer the churned ice cream with cookie dough to an airtight container and freeze for at least 2 hours or until firm before serving.
Treat yourself to the delicious combination of creamy vanilla ice cream studded with chunks of chocolate chip cookie dough, made effortlessly with the Whynter ice cream maker.
Strawberry Sorbet
This refreshing strawberry sorbet is dairy-free and bursting with fresh fruit flavor.
Ingredients:
- 1 pound fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/2 cup water
Instructions:
- In a blender or food processor, combine the strawberries, sugar, lemon juice, and water. Blend until smooth.
- Strain the strawberry mixture through a fine-mesh sieve to remove seeds and pulp, if desired.
- Transfer the strained mixture to your Whynter ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes or until the sorbet is smooth and thickened.
- Transfer the churned sorbet to an airtight container and freeze for at least 2 hours before serving for a firmer texture.
Enjoy the bright and refreshing taste of homemade strawberry sorbet, made effortlessly with the Whynter ice cream maker. Perfect for cooling down on a hot day or as a light dessert after a meal.
Mint Chocolate Chip Ice Cream
This recipe combines the cool freshness of mint with rich chocolate chips in a creamy ice cream base.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon peppermint extract
- Green food coloring (optional)
- 1 cup chocolate chips or chopped chocolate
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, sugar, peppermint extract, and a few drops of green food coloring (if using). Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar has dissolved.
- Remove from heat and let the mixture cool to room temperature.
- Transfer the cooled mixture to your Whynter ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes.
- During the last 5 minutes of churning, add in the chocolate chips and continue churning until evenly distributed.
- Transfer the churned mint chocolate chip ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Indulge in the refreshing taste of mint combined with decadent chocolate chips in this homemade ice cream, perfectly made with the Whynter ice cream maker.
Coffee Toffee Crunch Ice Cream
Enjoy the rich flavor of coffee with crunchy toffee bits in a creamy ice cream base.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant coffee granules
- 1 teaspoon vanilla extract
- 1/2 cup toffee bits
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, sugar, instant coffee granules, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar has dissolved.
- Remove from heat and let the mixture cool to room temperature.
- Transfer the cooled mixture to your Whynter ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes.
- During the last 5 minutes of churning, add in the toffee bits and continue churning until evenly distributed.
- Transfer the churned coffee toffee crunch ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Delight in the bold flavor of coffee paired with sweet toffee crunch in this homemade ice cream, made effortlessly with the Whynter ice cream maker.
Mango Coconut Sorbet
A tropical delight featuring the flavors of ripe mango and creamy coconut in a refreshing sorbet.
Ingredients:
- 2 cups ripe mango chunks (about 2 medium mangoes)
- 1 cup coconut milk
- 3/4 cup granulated sugar
- 1 tablespoon fresh lime juice
Instructions:
- In a blender or food processor, combine the mango chunks, coconut milk, sugar, and fresh lime juice. Blend until smooth.
- Strain the mango mixture through a fine-mesh sieve to remove any fibers or solids, if desired.
- Transfer the strained mixture to your Whynter ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes or until the sorbet is smooth and thickened.
- Transfer the churned mango coconut sorbet to an airtight container and freeze for at least 2 hours before serving for a firmer texture.
Transport yourself to a tropical paradise with the vibrant flavors of mango and coconut in this refreshing sorbet, made effortlessly with the Whynter ice cream maker. Perfect for a summer treat or a light dessert anytime.
Cookies and Cream Ice Cream
Indulge in the classic combination of creamy vanilla ice cream with chunks of chocolate sandwich cookies.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 10-12 chocolate sandwich cookies (like Oreo), crushed into small pieces
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar has dissolved.
- Remove from heat and let the mixture cool to room temperature.
- Transfer the cooled mixture to your Whynter ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes.
- During the last 5 minutes of churning, add in the crushed chocolate sandwich cookies and continue churning until evenly distributed.
- Transfer the churned cookies and cream ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Enjoy the nostalgic taste of cookies and cream in this homemade ice cream, made perfectly with the Whynter ice cream maker. It’s a treat that everyone will love!
Lemon Sorbet
Refreshing and tangy, this lemon sorbet is a perfect palate cleanser or light dessert.
Ingredients:
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- 1 cup water
- 3/4 cup granulated sugar
- Zest of 1 lemon (optional)
Instructions:
- In a medium saucepan, combine the water, sugar, and lemon zest (if using). Heat over medium heat, stirring occasionally, until the sugar has dissolved.
- Remove from heat and let the syrup cool to room temperature.
- Stir in the freshly squeezed lemon juice.
- Transfer the lemon mixture to your Whynter ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes or until the sorbet is smooth and thickened.
- Transfer the churned lemon sorbet to an airtight container and freeze for at least 2 hours before serving for a firmer texture.
Enjoy the bright and zesty flavor of homemade lemon sorbet, made effortlessly with the Whynter ice cream maker. It’s a refreshing treat that’s perfect for hot days or after a hearty meal.
Peanut Butter Chocolate Swirl Ice Cream
A delicious blend of creamy peanut butter ice cream with swirls of rich chocolate throughout.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup creamy peanut butter
- 1/2 cup chocolate fudge sauce or melted chocolate
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and creamy peanut butter. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar has dissolved.
- Remove from heat and let the mixture cool to room temperature.
- Transfer the cooled mixture to your Whynter ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes.
- During the last 5 minutes of churning, drizzle in the chocolate fudge sauce or melted chocolate, swirling it gently into the ice cream.
- Transfer the churned peanut butter chocolate swirl ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Indulge in the irresistible combination of creamy peanut butter and rich chocolate swirls in this homemade ice cream, perfectly made with the Whynter ice cream maker. It’s a decadent treat that’s sure to satisfy any sweet tooth.
Salted Caramel Pecan Ice Cream
Indulge in the rich flavors of salted caramel and toasted pecans in a creamy ice cream base.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 teaspoon vanilla extract
- 1/2 cup toasted pecans, chopped
- Sea salt, for sprinkling
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, sugar, caramel sauce, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar has dissolved.
- Remove from heat and let the mixture cool to room temperature.
- Transfer the cooled mixture to your Whynter ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes.
- During the last 5 minutes of churning, add in the chopped toasted pecans and continue churning until evenly distributed.
- Transfer the churned salted caramel pecan ice cream to an airtight container, sprinkle with a pinch of sea salt on top, and freeze for at least 2 hours or until firm before serving.
Enjoy the decadent combination of salted caramel and crunchy pecans in this homemade ice cream, made effortlessly with the Whynter ice cream maker. It’s a perfect blend of sweet and salty flavors.
Raspberry Swirl Cheesecake Ice Cream
Creamy cheesecake-flavored ice cream swirled with tart raspberry sauce for a delightful dessert.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 cup raspberry preserves or sauce
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, sugar, cream cheese, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar has dissolved.
- Remove from heat and let the mixture cool to room temperature.
- Transfer the cooled mixture to your Whynter ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes.
- During the last 5 minutes of churning, add in spoonfuls of raspberry preserves or sauce and gently swirl into the ice cream with a spatula or spoon.
- Transfer the churned raspberry swirl cheesecake ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Delight in the creamy richness of cheesecake ice cream complemented by tangy raspberry swirls, made effortlessly with the Whynter ice cream maker. It’s a dessert that combines two classic favorites into one delightful treat.
Pistachio Cardamom Ice Cream
A unique and aromatic ice cream featuring the flavors of pistachio nuts and cardamom.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup shelled pistachios, finely ground or chopped
- 1 teaspoon ground cardamom
- 1/2 teaspoon almond extract (optional)
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, sugar, ground pistachios, cardamom, and almond extract (if using). Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar has dissolved.
- Remove from heat and let the mixture cool to room temperature.
- Transfer the cooled mixture to your Whynter ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes.
- Once churned, transfer the pistachio cardamom ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Enjoy the exotic flavors of pistachio and cardamom in this homemade ice cream, created effortlessly with the Whynter ice cream maker. It’s a sophisticated dessert option that will impress with its unique taste profile.
Note: More recipes are coming soon!
