27 Easy Homemade Ice Cream Maker Recipes to Try

There’s nothing quite like the creamy, dreamy taste of homemade ice cream.

Whether you prefer classic vanilla, fruity sorbets, or decadent flavors loaded with mix-ins, making your own ice cream at home gives you complete control over ingredients and creativity.

With an ice cream maker, you can whip up endless frozen treats tailored to your taste buds.

In this ultimate guide, we’ve gathered 27 homemade ice cream maker recipes that range from timeless classics to adventurous flavors.

From rich custard-style bases to light and refreshing fruity blends, there’s a recipe here for every craving and every season.

Best of all, making ice cream at home is easier than you might think—once you master the basics, the flavor possibilities are endless!

Whether you’re planning a summer gathering, treating your family, or simply indulging in a sweet moment for yourself, these recipes will inspire you to scoop happiness into every bowl.

27 Easy Homemade Ice Cream Maker Recipes to Try

Homemade ice cream is more than just a dessert—it’s an experience.

With these 27 homemade ice cream maker recipes, you can experiment with flavors, textures, and creative mix-ins right from your kitchen.

Not only do you get to enjoy fresh, preservative-free ice cream, but you also get the satisfaction of knowing every scoop was crafted with love.

So dust off your ice cream maker, grab your favorite ingredients, and get ready to churn up something unforgettable.

Whether you lean toward fruity, nutty, chocolatey, or spiced, these recipes prove that the best ice cream isn’t found in the freezer aisle—it’s made at home.

Classic Vanilla Bean Ice Cream

This recipe brings out the timeless charm of homemade vanilla ice cream.

Using real vanilla bean pods makes the flavor richer and more complex than store-bought versions.

Perfect for pairing with pies, brownies, or enjoyed on its own, this creamy delight highlights why vanilla remains the most beloved ice cream flavor worldwide.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 vanilla bean pod (or 2 teaspoons pure vanilla extract if unavailable)
5 large egg yolks
Pinch of salt

Instructions

Prepare the vanilla base: Slice the vanilla bean pod lengthwise and scrape out the seeds. Add both the seeds and the pod to a saucepan with the milk, cream, half the sugar, and salt. Heat over medium until it just begins to steam, then remove from heat. Let steep for 15 minutes to infuse flavor.
Make the custard: In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened. Slowly pour a ladle of the hot cream mixture into the yolks while whisking (to temper the eggs). Gradually add more until the yolks are warmed, then return the mixture to the saucepan.
Thicken the mixture: Stir gently over low heat with a wooden spoon until the custard coats the back of the spoon. Do not let it boil.
Strain and chill: Strain through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked egg bits. Cover and refrigerate for at least 4 hours, preferably overnight.
Churn and freeze: Pour into your ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for 2–4 hours for a firmer texture.

This vanilla bean ice cream is creamy, aromatic, and versatile.

Its rich custard base ensures luxurious texture, while the specks of vanilla seeds provide a gourmet touch.

It’s the perfect starting point for experimenting with toppings, sauces, and mix-ins.

Decadent Chocolate Fudge Ice Cream

For chocolate lovers, nothing compares to a bowl of rich, velvety chocolate ice cream.

This recipe layers deep cocoa flavor with melted dark chocolate for maximum indulgence.

The result is a smooth, luxurious ice cream that satisfies even the most serious chocolate cravings.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
½ cup unsweetened cocoa powder (high quality recommended)
5 ounces dark chocolate (60–70% cocoa), finely chopped
4 large egg yolks
1 teaspoon pure vanilla extract
Pinch of salt

Instructions

Combine the cocoa base: In a saucepan, whisk together the cocoa powder, milk, and half the sugar. Heat until steaming, then stir in the chopped dark chocolate until fully melted and smooth.
Temper the eggs: In a separate bowl, whisk the egg yolks with the remaining sugar until pale. Slowly pour in a small amount of the hot chocolate mixture while whisking constantly. Gradually add more until the yolks are warmed.
Cook the custard: Return the egg mixture to the saucepan and cook gently over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not allow it to boil.
Chill the mixture: Strain through a fine-mesh sieve into a bowl. Stir in the vanilla extract and heavy cream. Cover and chill for at least 4 hours, preferably overnight.
Churn and freeze: Once well-chilled, pour into your ice cream maker and churn until thick and creamy. Transfer to a container and freeze for 2–3 hours to set.

This decadent chocolate fudge ice cream boasts a rich, silky-smooth texture with layers of deep cocoa and dark chocolate.

Perfect on its own or topped with whipped cream, chocolate sauce, or fresh raspberries, it’s a true treat for anyone with a sweet tooth.

Fresh Strawberry & Cream Ice Cream

This fruity ice cream captures the sweetness of fresh strawberries in a creamy base that tastes like summer in a bowl.

By blending macerated strawberries into the custard, you get both bright berry flavor and delightful texture.

It’s refreshing, sweet, and slightly tangy—an irresistible homemade favorite.

Ingredients

2 cups fresh strawberries, hulled and chopped
¾ cup granulated sugar (divided)
2 cups heavy cream
1 cup whole milk
4 large egg yolks
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
Pinch of salt

Instructions

Prepare the strawberries: In a bowl, combine strawberries with half the sugar and the lemon juice. Toss well and let sit for at least 30 minutes until juicy. Mash lightly with a fork or blend for a smoother texture.
Make the custard base: In a saucepan, heat the milk, cream, salt, and the remaining sugar until warm but not boiling. In another bowl, whisk the egg yolks until pale. Gradually temper the yolks with the hot cream mixture, then return everything to the saucepan. Cook over low heat until the custard thickens slightly.
Chill the mixture: Remove from heat, strain through a sieve, and let cool to room temperature. Stir in the vanilla extract. Refrigerate for at least 4 hours.
Add the strawberries: Stir the macerated strawberries (and their juices) into the chilled custard base just before churning.
Churn and freeze: Pour into your ice cream maker and churn until thick. Transfer to a freezer-safe container and freeze for 2–4 hours.

This fresh strawberry & cream ice cream is a celebration of fruity sweetness balanced with creamy richness.

Each spoonful bursts with real strawberry flavor, making it a refreshing dessert for warm days or an elegant finish to any meal.

Salted Caramel Swirl Ice Cream

This indulgent recipe combines rich caramel sauce with a creamy custard base, then adds a touch of sea salt to balance sweetness with a sophisticated savory edge.

The caramel is swirled in at the end, ensuring every scoop has ribbons of buttery, salty-sweet flavor.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar (for custard)
5 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
1 cup caramel sauce (homemade or high-quality store-bought)
½ teaspoon flaky sea salt (or more to taste)

Instructions

Prepare custard base: In a saucepan, heat milk, cream, half the sugar, and salt until warm. In a bowl, whisk egg yolks with the remaining sugar until pale. Temper yolks with warm cream mixture and return everything to the saucepan.
Cook until thickened: Stir constantly over low heat until the mixture coats the back of a spoon. Remove from heat, strain through a sieve, and stir in vanilla. Chill in the refrigerator at least 4 hours.
Churn: Pour chilled mixture into your ice cream maker and churn until creamy.
Swirl in caramel: In layers, spoon ice cream into a container and drizzle caramel sauce over each layer. Use a knife to gently swirl without fully mixing. Sprinkle flaky salt between layers if desired.
Freeze until firm: Cover and freeze for 3–4 hours before serving.

This salted caramel swirl ice cream balances sweet and salty for a gourmet treat.

With its buttery ribbons of caramel and creamy base, it’s a decadent dessert that feels both indulgent and elegant.

Mint Chocolate Chip Ice Cream

Refreshing and indulgent, this mint chocolate chip ice cream delivers the cool sensation of fresh mint paired with crisp chocolate flakes.

Unlike artificially flavored versions, this recipe uses fresh mint leaves (or pure peppermint extract), giving it a bright, natural flavor.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup sugar
5 large egg yolks
1 cup fresh mint leaves (or 1 teaspoon peppermint extract)
1 teaspoon vanilla extract
Pinch of salt
1 cup dark chocolate, finely chopped or shaved

Instructions

Infuse the cream: In a saucepan, heat milk, cream, sugar, and salt. Once warm, stir in mint leaves. Remove from heat, cover, and steep for 30–40 minutes. Strain, pressing leaves to extract flavor.
Make the custard: Whisk yolks in a bowl. Slowly temper with the warm mint cream, then cook over low heat until custard thickens slightly. Do not boil. Strain again if needed.
Chill thoroughly: Stir in vanilla, then refrigerate at least 4 hours or overnight.
Churn: Pour chilled custard into your ice cream maker and churn until creamy. During the last 5 minutes of churning, add chopped chocolate.
Freeze: Transfer to a container and freeze 2–3 hours for best scooping texture.

Cool, creamy, and speckled with chocolate, this mint chocolate chip ice cream is refreshing yet indulgent.

Perfect for summer evenings, it offers a homemade alternative to the neon-green store versions—pure, natural, and satisfying.

Toasted Coconut Ice Cream

This tropical-inspired ice cream highlights the nutty sweetness of toasted coconut, blended into a creamy custard base.

The toasting process deepens the coconut flavor, giving it a rich, almost caramelized taste that’s both exotic and comforting.

Ingredients

2 cups heavy cream
1 cup whole milk
1 cup sweetened shredded coconut
¾ cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt

Instructions

Toast the coconut: Preheat oven to 350°F (175°C). Spread coconut on a baking sheet and toast for 5–7 minutes, stirring once, until golden brown and fragrant.
Infuse the cream: In a saucepan, combine milk, cream, sugar, and salt. Add ¾ of the toasted coconut (reserve the rest for garnish). Heat until steaming, then remove from heat and steep for 20–30 minutes. Strain mixture to remove coconut solids.
Make the custard: Whisk yolks in a bowl. Slowly temper with the warm coconut cream mixture. Return to saucepan and cook over low heat until thickened enough to coat the back of a spoon.
Chill thoroughly: Strain once more for smoothness, stir in vanilla, and refrigerate 4 hours or overnight.
Churn: Pour chilled custard into your ice cream maker and churn until creamy. Stir in reserved toasted coconut for texture before transferring to a freezer container.
Freeze and serve: Freeze for 2–3 hours, then scoop and enjoy.

This toasted coconut ice cream delivers a tropical, nutty sweetness with every bite.

Creamy yet slightly crunchy thanks to toasted coconut pieces, it’s a unique flavor that pairs beautifully with fruit pies or dark chocolate desserts.

Honey Lavender Ice Cream

This floral, fragrant ice cream is a sophisticated twist on traditional vanilla.

The gentle flavor of culinary lavender pairs beautifully with the sweetness of honey, creating a soothing, creamy dessert reminiscent of a French countryside summer.

Ingredients

2 cups heavy cream
1 cup whole milk
½ cup honey (preferably wildflower or clover)
5 large egg yolks
2 tablespoons dried culinary lavender
Pinch of salt

Instructions

Infuse the cream: In a saucepan, heat cream, milk, honey, lavender, and salt over medium heat until steaming. Remove from heat and let steep for 15–20 minutes.
Strain: Pour the mixture through a fine sieve to remove lavender buds, pressing lightly to extract flavor.
Temper the eggs: Whisk egg yolks in a bowl until pale. Slowly whisk in some of the warm cream mixture, then return to the saucepan.
Cook the custard: Stir gently over low heat until it thickens enough to coat a spoon. Do not boil.
Chill and churn: Strain once more, cover, and refrigerate for at least 4 hours. Churn in your ice cream maker until creamy, then freeze for 2–3 hours.

This honey lavender ice cream is delicate, aromatic, and delightfully creamy.

It’s an elegant dessert to serve with shortbread cookies, fresh berries, or simply enjoyed as a calming treat on its own.

Pistachio Almond Ice Cream

Nut lovers will adore this smooth pistachio almond ice cream.

Made with real nuts rather than extracts, it delivers a naturally sweet, earthy flavor with a luxurious texture.

The roasted nuts bring depth, while chopped almonds add crunch in every bite.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup sugar
½ cup shelled pistachios (unsalted)
½ cup almonds (roasted, unsalted)
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt

Instructions

Prepare pistachio paste: In a food processor, blend pistachios with a few spoonfuls of milk until a smooth paste forms.
Heat the base: In a saucepan, combine cream, remaining milk, sugar, salt, and pistachio paste. Heat gently until steaming.
Temper the yolks: Whisk egg yolks until pale. Gradually temper with warm nut mixture, then return everything to saucepan. Cook on low until slightly thickened.
Chill: Strain for smoothness, stir in vanilla, and refrigerate at least 4 hours.
Churn: Pour chilled base into your ice cream maker. During the last few minutes of churning, fold in chopped roasted almonds for texture.
Freeze until firm: Transfer to a freezer container and freeze 3–4 hours.

Creamy pistachio base with the crunch of roasted almonds makes this ice cream irresistible.

Nutty, rich, and subtly sweet, it’s a gourmet flavor that feels both nostalgic and luxurious.

Coffee Mocha Crunch Ice Cream

This recipe blends the bold flavor of coffee with the richness of chocolate, finished with crunchy chocolate-covered espresso beans for texture.

It’s the perfect ice cream for coffee lovers who want a refreshing yet indulgent caffeine-kissed treat.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup sugar
2 tablespoons instant espresso powder (or ½ cup strong brewed coffee, reduced)
5 ounces dark chocolate, chopped
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
½ cup chocolate-covered espresso beans, chopped

Instructions

Make the coffee base: In a saucepan, combine milk, cream, sugar, salt, and espresso powder. Heat until steaming. Remove from heat.
Melt chocolate: Stir chopped dark chocolate into the warm mixture until fully melted and smooth.
Temper the eggs: Whisk yolks until pale. Slowly temper with the warm mocha base, then return to the saucepan and cook over low heat until thickened.
Chill thoroughly: Strain, add vanilla extract, and refrigerate at least 4 hours.
Churn: Pour mixture into your ice cream maker and churn until thick. In the last 5 minutes, add chopped chocolate-covered espresso beans.
Freeze and enjoy: Transfer to a container and freeze for 2–3 hours before serving.

Conclusion

Coffee mocha crunch ice cream is bold, creamy, and exciting with every scoop.

The coffee and chocolate combination delivers richness, while the espresso bean crunch adds texture and a little caffeine kick.

Tiramisu Ice Cream

Inspired by the beloved Italian dessert, this tiramisu ice cream combines creamy mascarpone, bold espresso, and hints of cocoa and liqueur.

Swirls of ladyfinger crumbles make it taste like frozen tiramisu in a scoop—rich, decadent, and indulgent.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup sugar
4 large egg yolks
1 cup mascarpone cheese, softened
2 tablespoons instant espresso powder (dissolved in 2 tablespoons hot water)
1 tablespoon coffee liqueur (optional)
1 teaspoon vanilla extract
Pinch of salt
½ cup crushed ladyfinger cookies
2 tablespoons cocoa powder (for dusting)

Instructions

Make custard base: Heat cream, milk, sugar, and salt until steaming. In a bowl, whisk yolks until pale, then temper with warm cream mixture. Return to saucepan and cook until slightly thickened.
Blend in mascarpone: Off heat, whisk mascarpone, espresso, liqueur, and vanilla into custard until smooth.
Chill completely: Refrigerate for at least 4 hours or overnight.
Churn: Pour into ice cream maker and churn until creamy. Fold in crushed ladyfingers near the end.
Finish: Transfer to container, dust top with cocoa powder, and freeze 2–3 hours before serving.

This tiramisu ice cream captures the elegance of the Italian dessert with creamy mascarpone, espresso depth, and cookie crunch.

It’s a showstopper for dinner parties or a luxurious after-dinner treat.

Chai Spice Ice Cream

Warm, fragrant spices make this chai-inspired ice cream both comforting and exotic.

Cinnamon, cardamom, ginger, and cloves infuse the creamy base, while black tea gives it authentic chai depth.

Perfect for cooler evenings or anyone who loves spiced flavors.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup sugar
4 large egg yolks
2 black tea bags (or 2 teaspoons loose black tea)
1 cinnamon stick
6 cardamom pods, lightly crushed
1 teaspoon ground ginger
4 whole cloves
1 teaspoon vanilla extract
Pinch of salt

Instructions

Infuse milk & cream: In a saucepan, combine milk, cream, sugar, salt, tea, and all spices. Heat until steaming, then cover and steep for 20 minutes.
Strain mixture: Remove tea bags/spices, then reheat gently.
Temper yolks: Whisk egg yolks, then slowly add warm cream mixture. Return to saucepan and cook until thickened.
Chill and churn: Stir in vanilla, then refrigerate 4 hours or overnight. Churn until creamy.
Freeze & serve: Transfer to a freezer container and freeze until firm.

Chai spice ice cream delivers cozy warmth in a frozen form.

The aromatic spices balance sweetness beautifully, making it a unique dessert that pairs well with ginger cookies or apple crisp.

Peach & Basil Ice Cream

This flavor marries sweet, juicy peaches with the subtle, herbal freshness of basil for a surprising yet refreshing summer treat.

The basil note elevates the fruitiness without overpowering, creating a bright, garden-fresh ice cream.

Ingredients

2 cups fresh peaches, peeled and diced (or frozen, thawed)
¾ cup sugar (divided)
2 cups heavy cream
1 cup whole milk
4 large egg yolks
½ cup fresh basil leaves
1 teaspoon lemon juice
Pinch of salt

Instructions

Prepare peaches: Toss diced peaches with half the sugar and lemon juice. Let sit 30 minutes until juicy. Purée or mash to desired consistency.
Infuse cream: In a saucepan, heat milk, cream, basil, salt, and remaining sugar until warm. Remove from heat and steep for 15 minutes. Strain to remove basil.
Make custard: Temper egg yolks with the warm cream mixture, then cook over low heat until thickened.
Chill: Cool mixture, then stir in peach purée. Refrigerate for 4 hours.
Churn & freeze: Pour into ice cream maker and churn until creamy. Transfer to container and freeze until set.

This peach & basil ice cream is sweet, floral, and refreshing—a perfect summer garden dessert.

Each spoonful bursts with fruit while the basil adds a sophisticated herbal touch.

Maple Pecan Ice Cream

This cozy ice cream flavor blends the deep, caramel-like sweetness of pure maple syrup with buttery toasted pecans.

It’s a flavor that feels autumnal and comforting, yet irresistible year-round.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup pure maple syrup (preferably Grade A Dark Amber)
4 large egg yolks
Pinch of salt
1 cup pecans, chopped
1 tablespoon unsalted butter

Instructions

Toast the pecans: Melt butter in a skillet over medium heat. Add pecans and toast until fragrant, about 5 minutes. Set aside to cool.
Heat the base: In a saucepan, combine cream, milk, maple syrup, and salt. Warm until steaming.
Temper the eggs: Whisk yolks in a bowl. Slowly temper with hot cream mixture, then return to saucepan. Cook gently until mixture coats a spoon.
Chill thoroughly: Strain for smoothness, cover, and refrigerate at least 4 hours.
Churn: Pour into ice cream maker. During the last few minutes of churning, fold in toasted pecans.
Freeze & enjoy: Transfer to freezer container, freeze 2–3 hours, and serve.

Maple pecan ice cream is rich, nutty, and comforting.

The maple syrup lends warmth while the toasted pecans add crunch—perfect for topping pumpkin pie or enjoying on its own.

Banana Nutella Swirl Ice Cream

Ripe bananas and ribbons of Nutella make this ice cream irresistible.

It’s a smooth, creamy blend of natural banana sweetness with indulgent chocolate-hazelnut swirls—a crowd-pleaser for kids and adults alike.

Ingredients

2 ripe bananas, mashed
2 cups heavy cream
1 cup whole milk
½ cup sugar
4 large egg yolks
½ teaspoon vanilla extract
Pinch of salt
½ cup Nutella (slightly warmed for easier swirling)

Instructions

Cook custard base: In a saucepan, heat milk, cream, sugar, and salt until warm. Temper yolks, return mixture to saucepan, and cook gently until thickened.
Blend bananas: Puree bananas until smooth, then stir into custard along with vanilla extract.
Chill: Refrigerate mixture at least 4 hours.
Churn: Pour into ice cream maker and churn until creamy.
Swirl in Nutella: Layer ice cream into a container, drizzling Nutella between layers. Gently swirl with a knife.
Freeze: Cover and freeze 3–4 hours before serving.

Banana Nutella swirl ice cream is fruity, chocolatey, and indulgent.

The natural banana base pairs perfectly with decadent Nutella ribbons, making it a dreamy flavor combination.

Cookies & Cream Ice Cream

A classic favorite, this cookies & cream ice cream is loaded with crunchy chocolate sandwich cookie pieces in a rich vanilla base.

It’s nostalgic, kid-friendly, and universally loved.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup sugar
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
15 chocolate sandwich cookies, roughly chopped

Instructions

Prepare custard base: Heat cream, milk, sugar, and salt until steaming. In a bowl, whisk yolks, then temper with warm mixture. Return to saucepan and cook gently until thickened.
Chill thoroughly: Strain, add vanilla extract, and refrigerate at least 4 hours.
Churn: Pour custard into your ice cream maker and churn until creamy.
Add cookies: In the last few minutes of churning, fold in chopped sandwich cookies.
Freeze & enjoy: Transfer to freezer-safe container, freeze for 2–3 hours, then scoop and serve.

Cookies & cream ice cream is crunchy, creamy, and utterly satisfying.

With chunks of cookies in every bite, it’s a guaranteed hit at any gathering—or as a late-night treat.

Brown Butter Bourbon Ice Cream

This is a bold, grown-up ice cream that combines nutty brown butter with the deep warmth of bourbon.

It’s creamy, complex, and perfect for pairing with pecan pie, bread pudding, or simply enjoyed on its own for a sophisticated treat.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup sugar
4 large egg yolks
4 tablespoons unsalted butter
2 tablespoons bourbon (or to taste)
1 teaspoon vanilla extract
Pinch of salt

Instructions

Brown the butter: In a saucepan, melt butter over medium heat until it foams and turns golden brown with a nutty aroma. Remove from heat immediately to prevent burning.
Prepare custard base: Add milk, cream, sugar, and salt to the browned butter. Heat until steaming.
Temper the yolks: Whisk egg yolks in a bowl, then slowly temper with warm cream mixture. Return everything to saucepan and cook until thick enough to coat the back of a spoon.
Add bourbon & vanilla: Remove from heat and stir in bourbon and vanilla extract.
Chill thoroughly: Cover and refrigerate for at least 4 hours.
Churn & freeze: Pour into your ice cream maker and churn until creamy. Freeze 2–3 hours before serving.

Brown butter bourbon ice cream is rich, nutty, and boozy in just the right way.

It’s a sophisticated dessert with layers of flavor that make it stand out from classic ice creams.

Matcha Green Tea Ice Cream

This Japanese-inspired treat is earthy, slightly sweet, and refreshing.

Matcha (powdered green tea) gives it a vibrant color and unique flavor that pairs beautifully with mochi, red bean paste, or simply enjoyed plain.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup sugar
4 large egg yolks
2 tablespoons culinary-grade matcha powder
Pinch of salt

Instructions

Whisk matcha: In a small bowl, whisk matcha with a little hot water until smooth and lump-free. Set aside.
Heat the base: In a saucepan, combine cream, milk, sugar, and salt. Heat until steaming.
Temper yolks: Whisk yolks in a bowl, then slowly add warm cream mixture. Return to saucepan and cook gently until custard thickens slightly.
Add matcha: Stir prepared matcha into the custard until evenly blended.
Chill: Cover and refrigerate 4–6 hours or overnight.
Churn: Pour into your ice cream maker and churn until creamy. Freeze for 2–3 hours before serving.

Matcha ice cream is earthy, creamy, and energizing.

Its unique flavor makes it a refreshing and elegant dessert, perfect for tea lovers.

Raspberry Cheesecake Ice Cream

This ice cream brings together the tang of cream cheese, swirls of raspberry sauce, and chunks of buttery graham cracker crust.

It tastes just like raspberry cheesecake but in a cool, creamy, frozen form.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup sugar
4 large egg yolks
6 ounces cream cheese, softened
1 teaspoon vanilla extract
Pinch of salt
1 cup fresh raspberries
¼ cup sugar (for raspberry sauce)
1 teaspoon lemon juice
½ cup graham crackers, crushed

Instructions

Make raspberry sauce: In a saucepan, cook raspberries, sugar, and lemon juice until thickened. Strain to remove seeds if desired. Cool completely.
Prepare custard base: Heat cream, milk, sugar, and salt until steaming. Temper yolks, then cook gently until thickened.
Blend in cream cheese: Off heat, whisk softened cream cheese into custard until smooth. Stir in vanilla. Chill at least 4 hours.
Churn: Pour into your ice cream maker and churn until creamy.
Add mix-ins: Layer ice cream into a container, swirling raspberry sauce and sprinkling graham cracker crumbs between layers.
Freeze & serve: Freeze for 2–3 hours until scoopable.

Raspberry cheesecake ice cream is tangy, fruity, and decadent.

With every bite, you get creamy cheesecake flavor, sweet-tart raspberry swirls, and crunchy graham cracker bits—just like the real dessert.

S’mores Ice Cream

This campfire-inspired ice cream brings together toasted marshmallows, swirls of chocolate, and graham cracker chunks.

Every scoop feels like a bite of gooey s’mores—without the sticky fingers.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup sugar
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
1 cup mini marshmallows (toasted)
½ cup graham crackers, broken into chunks
½ cup chocolate sauce (or melted chocolate)

Instructions

Toast the marshmallows: Spread marshmallows on a lined baking sheet and broil until golden brown. Set aside.
Prepare custard base: In a saucepan, heat cream, milk, sugar, and salt until steaming. Temper yolks, then cook gently until mixture coats a spoon.
Blend in marshmallows: Stir toasted marshmallows into warm custard until melted. Add vanilla.
Chill thoroughly: Refrigerate at least 4 hours.
Churn: Pour mixture into your ice cream maker and churn until creamy.
Add mix-ins: Layer churned ice cream with chocolate sauce swirls and graham cracker chunks.
Freeze: Cover and freeze 2–3 hours before serving.

S’mores ice cream is nostalgic, fun, and decadent.

Each spoonful captures the flavors of a campfire treat—perfect for summer nights or anytime you crave a playful dessert.

Blackberry Lemon Ice Cream

This refreshing ice cream blends juicy blackberries with a bright hint of lemon.

The balance of tart and sweet makes it light, fruity, and perfect for summer.

Ingredients

2 cups fresh blackberries
¾ cup sugar (divided)
1 tablespoon lemon zest
1 tablespoon lemon juice
2 cups heavy cream
1 cup whole milk
4 large egg yolks
Pinch of salt

Instructions

Prepare berry mixture: In a saucepan, cook blackberries, half the sugar, lemon zest, and juice until soft and syrupy. Mash slightly, then strain to remove seeds. Cool completely.
Make custard base: In another saucepan, heat cream, milk, salt, and remaining sugar. Temper yolks, then return mixture to saucepan and cook until thickened.
Combine flavors: Stir cooled blackberry purée into custard base.
Chill thoroughly: Refrigerate for at least 4 hours.
Churn & freeze: Pour into ice cream maker, churn until creamy, then transfer to freezer-safe container. Freeze 2–3 hours before serving.

Blackberry lemon ice cream is tangy, vibrant, and refreshing.

The combination of creamy custard and bright fruit flavor makes it a standout for summer gatherings.

Cinnamon Roll Ice Cream

This cozy ice cream is inspired by gooey cinnamon rolls.

A vanilla base is swirled with cinnamon-sugar ribbons and dotted with bites of buttery pastry or cookie chunks—comfort food turned into frozen dessert.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup sugar
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
½ cup brown sugar
1 tablespoon cinnamon
2 tablespoons butter, melted
½ cup pastry or cinnamon cookie chunks

Instructions

Make custard base: Heat cream, milk, sugar, and salt until warm. Temper yolks, then cook gently until thickened. Stir in vanilla and chill 4 hours.
Prepare cinnamon swirl: Mix brown sugar, cinnamon, and melted butter into a syrupy paste. Set aside.
Churn: Pour chilled custard into your ice cream maker and churn until creamy.
Add mix-ins: Layer ice cream in a container with cinnamon swirl and pastry/cookie chunks. Swirl lightly with a knife.
Freeze: Cover and freeze until firm, 2–3 hours.

Cinnamon roll ice cream is sweet, spiced, and indulgent.

With ribbons of cinnamon-sugar and chewy pastry bites, it’s like enjoying a fresh cinnamon roll in frozen form.

Pumpkin Spice Ice Cream

This autumn-inspired ice cream captures the cozy flavors of pumpkin pie in frozen form.

With real pumpkin puree, warm spices, and a creamy custard base, it’s a festive treat that pairs beautifully with whipped cream or crumbled gingersnaps.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup brown sugar
4 large egg yolks
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves
1 teaspoon vanilla extract
Pinch of salt

Instructions

Heat base: In a saucepan, warm milk, cream, half the sugar, and salt until steaming.
Temper yolks: Whisk yolks with remaining sugar until pale. Slowly temper with warm cream mixture, then return to saucepan and cook until custard coats the back of a spoon.
Add pumpkin & spices: Whisk in pumpkin puree, cinnamon, nutmeg, ginger, and cloves until smooth. Stir in vanilla.
Chill: Refrigerate for at least 4 hours or overnight.
Churn: Pour into ice cream maker and churn until creamy. Freeze 2–3 hours before serving.

Pumpkin spice ice cream is rich, spiced, and comforting—like eating a frozen slice of pumpkin pie.

It’s a seasonal favorite that never fails to delight.

Almond Joy Ice Cream

Inspired by the classic candy bar, this ice cream combines coconut, almonds, and chocolate for a flavor trio that’s both tropical and indulgent.

It’s creamy, crunchy, and chocolaty in every bite.

Ingredients

2 cups heavy cream
1 cup coconut milk (full-fat)
¾ cup sugar
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
½ cup sweetened shredded coconut (toasted)
½ cup roasted almonds, chopped
½ cup chocolate chunks or chips

Instructions

Toast coconut: Spread shredded coconut on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring once, until golden brown.
Prepare custard base: In a saucepan, heat cream, coconut milk, sugar, and salt until warm. Temper yolks, then cook gently until thickened. Stir in vanilla.
Chill thoroughly: Refrigerate for at least 4 hours.
Churn: Pour into ice cream maker and churn until creamy.
Add mix-ins: During the last few minutes of churning, fold in toasted coconut, almonds, and chocolate chunks.
Freeze & serve: Freeze 2–3 hours before scooping.

Almond Joy ice cream is a candy bar come to life in frozen form—nutty, coconutty, and chocolatey.

It’s a fun, decadent flavor with a perfect balance of crunch and creaminess.

Earl Grey Tea Ice Cream

Elegant and fragrant, this ice cream is infused with Earl Grey tea, known for its notes of bergamot citrus.

It’s a refined dessert that feels both refreshing and sophisticated—excellent served with shortbread cookies or fresh fruit.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup sugar
4 large egg yolks
3 Earl Grey tea bags (or 2 tablespoons loose tea)
1 teaspoon vanilla extract
Pinch of salt

Instructions

Infuse cream: Heat cream, milk, sugar, and salt until steaming. Remove from heat, add tea bags, and steep for 15–20 minutes. Remove tea bags (or strain loose tea).
Temper yolks: Whisk yolks until pale. Slowly temper with warm tea-infused cream, then return to saucepan. Cook over low heat until custard coats the back of a spoon.
Add vanilla & chill: Stir in vanilla, then refrigerate mixture for at least 4 hours.
Churn: Pour into your ice cream maker and churn until creamy.
Freeze: Transfer to a freezer container and freeze until firm, about 2–3 hours.

Earl Grey ice cream is smooth, fragrant, and subtly citrusy.

It’s a unique flavor that feels refined—ideal for afternoon tea desserts or an elegant dinner finish.

Red Velvet Ice Cream

This decadent ice cream transforms the beloved cake into a frozen dessert.

With a velvety cocoa base, tangy cream cheese swirl, and hints of vanilla, it captures everything people love about red velvet—just colder and creamier.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup sugar
4 large egg yolks
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon red food coloring (optional, for signature color)
Pinch of salt
4 ounces cream cheese, softened
2 tablespoons powdered sugar

Instructions

Make cocoa custard: In a saucepan, whisk cocoa, milk, cream, sugar, and salt. Heat until steaming. Temper egg yolks, then return to saucepan and cook until custard coats a spoon.
Add vanilla & coloring: Remove from heat, stir in vanilla and red food coloring. Chill for 4+ hours.
Prepare cream cheese swirl: Beat cream cheese with powdered sugar until smooth. Chill separately.
Churn: Pour base into ice cream maker and churn until creamy.
Swirl in cream cheese: Layer churned ice cream in a container, spooning dollops of cream cheese mixture and gently swirling with a knife.
Freeze: Freeze 2–3 hours before serving.

Red velvet ice cream is rich, velvety, and tangy-sweet.

With cream cheese swirls and cocoa notes, it’s a stunning frozen twist on the classic cake.

Pineapple Coconut Ice Cream

Tropical and refreshing, this ice cream brings the flavors of a piña colada into a creamy treat.

Sweet pineapple and coconut milk blend together for a beachy dessert that feels like a vacation in a bowl.

Ingredients

1 can (14 oz) full-fat coconut milk
1 cup heavy cream
¾ cup sugar
4 large egg yolks
1 cup pineapple chunks (fresh or canned, drained)
1 teaspoon vanilla extract
Pinch of salt
Optional: 2 tablespoons rum (for a true cocktail twist)

Instructions

Prepare pineapple purée: Blend pineapple chunks until smooth. Set aside.
Cook custard: Heat coconut milk, cream, sugar, and salt until steaming. Temper yolks, then return to saucepan and cook until slightly thickened.
Blend flavors: Stir in pineapple purée, vanilla, and rum (if using). Chill for at least 4 hours.
Churn: Pour into your ice cream maker and churn until creamy.
Freeze: Transfer to container and freeze 2–3 hours before scooping.

This pineapple coconut ice cream is tropical, fruity, and creamy.

Perfect for hot days, it brings island flavors straight to your freezer.

Peanut Butter Cup Ice Cream

This one’s for peanut butter lovers! A creamy peanut butter base is packed with chunks of peanut butter cups and swirls of chocolate fudge, making it indulgent and impossible to resist.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup sugar
4 large egg yolks
½ cup creamy peanut butter
1 teaspoon vanilla extract
Pinch of salt
1 cup peanut butter cups, chopped
½ cup hot fudge sauce

Instructions

Prepare custard base: Heat milk, cream, sugar, and salt until warm. Temper yolks, then cook gently until slightly thickened.
Add peanut butter: Off heat, whisk in peanut butter and vanilla until smooth. Chill at least 4 hours.
Churn: Pour into ice cream maker and churn until creamy.
Add mix-ins: Fold in chopped peanut butter cups. Layer ice cream with ribbons of fudge sauce.
Freeze: Cover and freeze until firm, 2–3 hours.

Peanut butter cup ice cream is rich, nutty, and packed with candy goodness.

Every spoonful delivers creamy peanut butter flavor with pops of chocolatey crunch.

Ruth M. Moran

Ruth M. Moran is the passionate founder and lead curator of Tastovia, a recipe curation platform focused on helping home cooks discover reliable, delicious meals without the overwhelm. With years of experience exploring culinary content and a deep love for food, Ruth carefully selects and refines recipes from trusted sources to ensure clarity, quality, and ease in the kitchen. Her mission is to make cooking enjoyable and accessible for everyone, saving time and reducing frustration for cooks of all skill levels.