22 Delicious Whynter Ice Cream Maker Recipes for Every Taste

If you love homemade ice cream, a Whynter ice cream maker is a game-changer.

It lets you craft creamy, delicious ice cream right in your own kitchen, with flavors limited only by your imagination.

From classic vanilla to indulgent chocolate fudge, fruity sorbets, and exotic flavors, there’s something for every taste.

In this article, we’ll share 22 Whynter ice cream maker recipes that are perfect for summer treats, family gatherings, or simply satisfying your sweet tooth.

Each recipe is crafted to achieve a smooth, creamy texture that rivals your favorite ice cream shops, and many include mix-ins, swirls, and unique flavors that make them extra special.

Whether you’re a beginner or an experienced ice cream maker, these recipes will inspire you to experiment and enjoy homemade frozen desserts.

22 Delicious Whynter Ice Cream Maker Recipes for Every Taste

Making homemade ice cream with your Whynter ice cream maker is rewarding, fun, and allows you to enjoy fresh, creamy ice cream anytime.

These 22 recipes provide a wide range of flavors and textures, from classic favorites to gourmet indulgences.

With a little creativity and your Whynter ice cream maker, you can elevate your dessert game and enjoy frozen treats tailored to your taste.

Classic Vanilla Bean Ice Cream

Indulge in the timeless, creamy flavor of vanilla bean ice cream.

This recipe delivers a smooth, rich texture that melts in your mouth, perfect for pairing with pies, cakes, or enjoying on its own.

Using your Whynter ice cream maker ensures an evenly frozen, velvety result.

Ingredients:

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

Instructions:

1. Prepare the vanilla base: Split the vanilla bean lengthwise and scrape out the seeds. In a medium saucepan, combine the cream, milk, half of the sugar, salt, and vanilla seeds (or extract). Heat over medium heat until it’s hot but not boiling.
2. Whisk the yolks: In a separate bowl, whisk together the egg yolks and remaining sugar until pale and slightly thickened.
3. Temper the eggs: Slowly pour about a cup of the hot cream mixture into the yolks, whisking constantly to prevent curdling. Then pour the egg mixture back into the saucepan with the remaining cream.
4. Cook the custard: Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170–175°F). Do not boil.
5. Cool the custard: Remove from heat and strain through a fine sieve into a bowl. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Churn: Pour the chilled custard into your Whynter ice cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes, until it reaches soft-serve consistency.
7. Freeze: Transfer to a container and freeze for 2–3 hours for a firmer texture.

This classic vanilla ice cream is incredibly smooth and rich, a perfect base for toppings or mix-ins.

Its simplicity highlights the quality of your ingredients and the performance of your Whynter ice cream maker.

Chocolate Fudge Swirl Ice Cream

For chocolate lovers, this ice cream combines a luscious cocoa base with thick ribbons of homemade fudge sauce.

Creamy and decadent, it’s ideal for dessert nights or impressing guests with a homemade treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup fudge sauce (store-bought or homemade)

Instructions:

1. Make the chocolate custard: In a saucepan, whisk together sugar and cocoa powder. Gradually add milk and cream, heating gently until warm.
2. Whisk the yolks: In a separate bowl, whisk the egg yolks. Slowly add a cup of the warm chocolate mixture to the yolks, whisking constantly, then pour back into the saucepan.
3. Cook until thick: Stir over low heat until the mixture thickens enough to coat the back of a spoon. Do not let it boil. Remove from heat and stir in vanilla.
4. Chill: Strain the custard into a bowl and refrigerate for at least 4 hours or overnight.
5. Churn: Pour the custard into your Whynter ice cream maker and churn according to instructions.
6. Add fudge swirl: During the last 5 minutes of churning, gently fold in the fudge sauce in swirls, avoiding over-mixing to preserve the ribbon effect.
7. Freeze: Transfer to a container and freeze for 2–3 hours for a firmer consistency.

The combination of chocolate custard and fudge swirls creates a luxurious, dessert-worthy ice cream.

Its rich flavor and creamy texture showcase the versatility of your Whynter ice cream maker.

Salted Caramel Pecan Ice Cream

Sweet, salty, and nutty, this ice cream is a gourmet treat.

Homemade salted caramel and toasted pecans are folded into a creamy custard, creating a balanced, indulgent dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1/2 cup homemade or store-bought caramel sauce
• 1/2 cup chopped toasted pecans

Instructions:

1. Prepare the custard: Heat cream, milk, and half of the sugar in a saucepan until warm. In a separate bowl, whisk the egg yolks with remaining sugar. Temper the yolks with a bit of warm cream, then combine with the remaining cream in the saucepan.
2. Cook until thickened: Stir over low heat until the custard coats the back of a spoon. Remove from heat and stir in vanilla extract and sea salt.
3. Chill: Strain the custard and refrigerate for at least 4 hours or overnight.
4. Churn: Pour the chilled custard into your Whynter ice cream maker and churn as directed.
5. Add mix-ins: In the last 5 minutes of churning, fold in caramel sauce in ribbons and toasted pecans, keeping the swirls intact.
6. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

This salted caramel pecan ice cream combines sweet, salty, and nutty flavors into a rich, creamy treat.

Its texture and taste highlight both the quality of the ingredients and the precision of your Whynter ice cream maker.

Strawberry Cheesecake Ice Cream

This ice cream combines the creamy richness of cheesecake with the bright, fresh flavor of strawberries.

Perfectly balanced, it’s like enjoying a slice of strawberry cheesecake in every bite.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 oz cream cheese, softened
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup fresh strawberries, chopped
• 1/2 cup graham cracker crumbs

Instructions:

1. Prepare the base: In a saucepan, combine cream, milk, sugar, and salt. Heat gently until warm, but do not boil.
2. Blend in cream cheese: In a bowl, beat the softened cream cheese until smooth. Gradually whisk in a cup of the warm cream mixture, then return the mixture to the saucepan. Heat over low heat until fully combined.
3. Cool and chill: Stir in vanilla extract, strain if needed, and refrigerate for at least 4 hours or overnight.
4. Churn: Pour the chilled custard into your Whynter ice cream maker and churn until soft-serve consistency is reached.
5. Add mix-ins: During the last 5 minutes of churning, gently fold in strawberries and graham cracker crumbs to create texture and flavor swirls.
6. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Strawberry cheesecake ice cream is creamy, tangy, and sweet, with bits of strawberries and graham crackers adding delightful texture.

It’s a decadent dessert perfect for any occasion.

Matcha Green Tea Ice Cream

This vibrant, earthy ice cream features the unique flavor of matcha green tea, balanced by a creamy base.

It’s both refreshing and indulgent, ideal for tea lovers and adventurous palates.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 tsp high-quality matcha powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Mix matcha: In a small bowl, whisk matcha powder with a few tablespoons of milk to create a smooth paste.
2. Heat the base: In a saucepan, combine remaining milk, cream, sugar, and salt. Heat gently until warm.
3. Temper the eggs: In a separate bowl, whisk egg yolks. Slowly pour some warm cream into the yolks, whisking constantly, then combine with the remaining cream in the saucepan.
4. Cook custard: Stir over low heat until it thickens enough to coat the back of a spoon (do not boil). Remove from heat and stir in vanilla and matcha paste.
5. Chill: Strain the custard into a bowl and refrigerate for at least 4 hours or overnight.
6. Churn: Pour the chilled custard into your Whynter ice cream maker and churn until soft-serve consistency is reached.
7. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Matcha green tea ice cream is smooth, subtly sweet, and full of earthy flavor.

Its vibrant color and unique taste make it a standout dessert that showcases your Whynter ice cream maker’s precision.

Coffee Mocha Chip Ice Cream

This ice cream pairs bold coffee flavor with rich chocolate chips for a mocha delight.

Smooth, creamy, and slightly caffeinated, it’s perfect for dessert or an afternoon treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 tsp instant coffee granules
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup mini chocolate chips

Instructions:

1. Dissolve coffee: In a small bowl, dissolve coffee granules in 2 tablespoons of hot water.
2. Heat cream mixture: In a saucepan, combine cream, milk, sugar, and salt. Heat gently until warm.
3. Temper eggs: In a separate bowl, whisk the egg yolks. Slowly add some warm cream, whisking constantly, then pour the mixture back into the saucepan.
4. Cook custard: Stir over low heat until thick enough to coat the back of a spoon. Remove from heat and stir in vanilla and dissolved coffee.
5. Chill: Strain the custard and refrigerate for at least 4 hours or overnight.
6. Churn: Pour into the Whynter ice cream maker and churn until soft-serve consistency is reached.
7. Add mix-ins: During the last 5 minutes of churning, fold in chocolate chips.
8. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Coffee mocha chip ice cream is a perfect balance of bold coffee flavor and sweet chocolate crunch.

Creamy and rich, it’s a gourmet treat your Whynter ice cream maker produces effortlessly.

Mango Coconut Ice Cream

This tropical ice cream combines the sweetness of ripe mangoes with the creamy, subtle flavor of coconut.

Smooth, refreshing, and vibrant, it’s perfect for hot days or a tropical-themed dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup coconut milk
• 3/4 cup granulated sugar
• 1 cup ripe mango puree (about 2 large mangoes)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prepare the base: In a saucepan, combine cream, coconut milk, sugar, and salt. Heat gently until sugar dissolves and the mixture is warm but not boiling.
2. Mix in mango: Remove from heat and stir in mango puree and vanilla extract until smooth.
3. Chill: Refrigerate the mixture for at least 4 hours or overnight to allow flavors to meld.
4. Churn: Pour the chilled mixture into your Whynter ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches soft-serve consistency.
5. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Mango coconut ice cream is creamy, fruity, and tropical.

The Whynter ice cream maker ensures a smooth texture that makes every bite refreshing and indulgent.

Pineapple Upside-Down Cake Ice Cream

Inspired by the classic dessert, this ice cream blends caramelized pineapple chunks and a buttery cake base into a creamy frozen treat.

Each scoop bursts with flavor and texture.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup pineapple chunks, caramelized
• 1/2 cup crumbled pound cake or sponge cake

Instructions:

1. Prepare custard: In a saucepan, combine cream, milk, sugar, and salt. Heat gently until warm. In a separate bowl, whisk egg yolks. Slowly add some warm cream to the yolks, whisking constantly, then return to the saucepan.
2. Cook custard: Stir over low heat until it thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
3. Chill: Strain the custard and refrigerate for at least 4 hours or overnight.
4. Churn: Pour the chilled custard into the Whynter ice cream maker and churn until soft-serve consistency is reached.
5. Add mix-ins: During the last 5 minutes of churning, fold in caramelized pineapple chunks and cake crumbles gently.
6. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Pineapple upside-down cake ice cream delivers a nostalgic dessert experience with every scoop.

The Whynter ice cream maker ensures creamy custard and perfectly distributed mix-ins.

Blueberry Lemon Cheesecake Ice Cream

A tangy, fruity, and creamy ice cream that combines fresh blueberries, zesty lemon, and smooth cheesecake flavor.

It’s bright, refreshing, and indulgent all at once.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 oz cream cheese, softened
• 1 tsp vanilla extract
• Zest of 1 lemon
• Pinch of salt
• 1 cup fresh blueberries
• 1/2 cup graham cracker crumbs

Instructions:

1. Prepare base: In a saucepan, combine cream, milk, sugar, lemon zest, and salt. Heat gently until warm.
2. Mix cream cheese: Beat cream cheese until smooth, then whisk in a cup of warm cream mixture. Return to saucepan and heat over low heat, stirring until fully combined.
3. Chill: Strain the custard and refrigerate at least 4 hours or overnight.
4. Churn: Pour the chilled mixture into the Whynter ice cream maker and churn until soft-serve consistency is achieved.
5. Add mix-ins: During the last 5 minutes of churning, fold in blueberries and graham cracker crumbs to create texture and flavor swirls.
6. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Blueberry lemon cheesecake ice cream is creamy, tangy, and lightly sweet, with bursts of blueberry and crunchy graham cracker crumbs.

It’s a refreshing dessert that highlights the precision and smooth churning of your Whynter ice cream maker.

Cookie Dough Ice Cream

This indulgent ice cream combines creamy vanilla custard with chunks of sweet, edible cookie dough.

Each bite is rich, decadent, and perfect for cookie lovers.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup edible cookie dough, chopped into small chunks

Instructions:

1. Prepare custard: In a saucepan, combine cream, milk, sugar, and salt. Heat gently until warm but not boiling. In a separate bowl, whisk egg yolks. Slowly add a cup of warm cream mixture to the yolks, whisking constantly, then return mixture to saucepan.
2. Cook custard: Stir over low heat until thick enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
3. Chill: Strain the custard and refrigerate for at least 4 hours or overnight.
4. Churn: Pour the chilled custard into your Whynter ice cream maker and churn until soft-serve consistency is achieved.
5. Add cookie dough: During the last 5 minutes of churning, fold in the cookie dough chunks gently.
6. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Cookie dough ice cream delivers creamy custard with chewy, sweet cookie dough pieces in every bite—a fun and indulgent treat perfect for sharing.

Peanut Butter Cup Ice Cream

Rich peanut butter and chocolate chunks combine in this creamy ice cream for a flavor reminiscent of a classic candy bar.

Smooth, nutty, and chocolatey, it’s irresistible.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup chocolate chunks or mini peanut butter cups

Instructions:

1. Prepare custard: In a saucepan, combine cream, milk, sugar, and salt. Heat gently until warm. In a bowl, whisk egg yolks, then temper by slowly adding a cup of the warm cream mixture. Return mixture to saucepan.
2. Cook custard: Stir over low heat until custard thickens. Remove from heat and stir in peanut butter and vanilla extract until smooth.
3. Chill: Strain the mixture and refrigerate at least 4 hours or overnight.
4. Churn: Pour chilled custard into Whynter ice cream maker and churn until soft-serve consistency.
5. Add mix-ins: During the last 5 minutes of churning, fold in chocolate chunks or peanut butter cups.
6. Freeze: Transfer to a container and freeze 2–3 hours for firmer ice cream.

Peanut butter cup ice cream is creamy, nutty, and chocolatey with delightful texture from mix-ins.

It’s a decadent dessert that showcases the smooth churning of your Whynter ice cream maker.

Caramel Macchiato Ice Cream

Inspired by the classic coffeehouse drink, this ice cream blends espresso, caramel, and creamy custard for a sweet, caffeinated indulgence.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 tsp instant espresso powder
• 1 tsp vanilla extract
• Pinch of salt
• 1/3 cup caramel sauce

Instructions:

1. Dissolve espresso: In a small bowl, dissolve espresso powder in 2 tablespoons of hot water.
2. Prepare custard: Heat cream, milk, sugar, and salt in a saucepan until warm. In a separate bowl, whisk egg yolks. Slowly add some warm cream to the yolks, whisking constantly, then combine with the remaining cream in the saucepan.
3. Cook custard: Stir over low heat until it thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract and dissolved espresso.
4. Chill: Strain custard and refrigerate for at least 4 hours or overnight.
5. Churn: Pour chilled mixture into Whynter ice cream maker and churn until soft-serve consistency is reached.
6. Add caramel swirl: During the last 5 minutes of churning, fold in caramel sauce gently to create ribbons.
7. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Caramel macchiato ice cream combines smooth espresso flavor with sweet caramel ribbons, creating a sophisticated dessert that’s both creamy and caffeinated.

Cookies and Cream Ice Cream

A classic favorite, this ice cream combines creamy vanilla custard with chunks of chocolate sandwich cookies.

Each bite delivers a perfect balance of smooth creaminess and chocolate crunch.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup chocolate sandwich cookies, roughly chopped

Instructions:

1. Prepare custard: In a saucepan, combine cream, milk, sugar, and salt. Heat gently until warm. In a separate bowl, whisk egg yolks. Slowly add some warm cream mixture to the yolks, whisking constantly, then return to saucepan.
2. Cook custard: Stir over low heat until thickened enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
3. Chill: Strain the custard and refrigerate at least 4 hours or overnight.
4. Churn: Pour chilled custard into the Whynter ice cream maker and churn until soft-serve consistency is reached.
5. Add cookies: During the last 5 minutes of churning, fold in chopped cookies gently.
6. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Cookies and cream ice cream is a crowd-pleaser with creamy custard and chocolate cookie pieces.

It’s a timeless treat made effortlessly with your Whynter ice cream maker.

Honey Lavender Ice Cream

Delicate and floral, this ice cream combines the sweet taste of honey with the subtle aroma of lavender.

Creamy and aromatic, it’s perfect for a refined dessert experience.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup honey
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp dried culinary lavender
• Pinch of salt

Instructions:

1. Infuse lavender: Heat cream and milk in a saucepan with lavender over low heat until warm. Remove from heat and let steep for 10 minutes, then strain to remove lavender buds.
2. Prepare custard: In a bowl, whisk egg yolks with honey. Slowly temper by adding warm cream mixture, whisking constantly. Return mixture to saucepan.
3. Cook custard: Stir over low heat until it thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
4. Chill: Strain the custard again, refrigerate at least 4 hours or overnight.
5. Churn: Pour chilled custard into the Whynter ice cream maker and churn until soft-serve consistency is achieved.
6. Freeze: Transfer to a container and freeze 2–3 hours for firmer texture.

Honey lavender ice cream is creamy with subtle floral notes, offering a unique and elegant flavor profile.

The Whynter ice cream maker ensures smooth texture and consistent freezing.

Cinnamon Roll Ice Cream

Inspired by warm cinnamon rolls, this ice cream combines a creamy cinnamon custard with cinnamon swirl ribbons and chunks of baked dough. Sweet, spicy, and comforting in every bite.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• Pinch of salt
• 1/2 cup baked cinnamon roll pieces
• 1/4 cup caramel or cinnamon glaze

Instructions:

1. Prepare custard: Heat cream, milk, sugar, cinnamon, and salt in a saucepan until warm. In a bowl, whisk egg yolks, then temper by adding warm cream mixture slowly. Return to saucepan.
2. Cook custard: Stir over low heat until custard thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
3. Chill: Strain custard and refrigerate at least 4 hours or overnight.
4. Churn: Pour chilled custard into the Whynter ice cream maker and churn until soft-serve consistency is reached.
5. Add mix-ins: During the last 5 minutes of churning, fold in cinnamon roll pieces and drizzle in the glaze in swirls.
6. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Cinnamon roll ice cream delivers the warm, spicy flavors of a classic pastry in creamy, frozen form.

Its rich custard and swirls of cinnamon glaze make it a comforting treat crafted effortlessly with your Whynter ice cream maker.

Pistachio Ice Cream

Nutty, creamy, and subtly sweet, this pistachio ice cream is a classic favorite.

Using finely ground pistachios creates a smooth texture and rich flavor that melts in your mouth.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup shelled pistachios, finely ground
• 1/4 cup chopped pistachios for mix-in

Instructions:

1. Prepare custard base: Heat cream, milk, sugar, and salt in a saucepan until warm. In a separate bowl, whisk egg yolks. Slowly temper by adding warm cream mixture to the yolks, whisking constantly. Return mixture to saucepan.
2. Cook custard: Stir over low heat until thick enough to coat the back of a spoon. Remove from heat and stir in vanilla extract and finely ground pistachios.
3. Chill: Strain the custard to remove any clumps and refrigerate at least 4 hours or overnight.
4. Churn: Pour the chilled custard into the Whynter ice cream maker and churn until soft-serve consistency is reached.
5. Add mix-ins: During the last 5 minutes of churning, fold in chopped pistachios.
6. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Pistachio ice cream is creamy, nutty, and luxurious.

The finely ground pistachios infuse rich flavor while the chopped nuts add delightful crunch, perfectly crafted with your Whynter ice cream maker.

Rum Raisin Ice Cream

A classic adult favorite, this ice cream combines creamy custard with rum-soaked raisins for a rich, boozy treat.

It’s indulgent, smooth, and perfect for dessert nights.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup raisins
• 1/4 cup dark rum

Instructions:

1. Soak raisins: Combine raisins and rum in a small bowl and let soak for at least 1 hour or overnight for stronger flavor.
2. Prepare custard: Heat cream, milk, sugar, and salt in a saucepan until warm. In a separate bowl, whisk egg yolks, then temper by adding some warm cream mixture. Return mixture to saucepan.
3. Cook custard: Stir over low heat until it thickens to coat the back of a spoon. Remove from heat and stir in vanilla extract.
4. Chill: Strain custard and refrigerate at least 4 hours or overnight.
5. Churn: Pour chilled custard into Whynter ice cream maker and churn until soft-serve consistency is reached.
6. Add raisins: During the last 5 minutes of churning, fold in the rum-soaked raisins.
7. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Rum raisin ice cream is creamy with boozy sweetness and soft, flavorful raisins.

It’s a classic indulgence elevated by the smooth churning of your Whynter ice cream maker.

Black Sesame Ice Cream

This unique ice cream has an earthy, nutty flavor from black sesame paste, combined with a creamy custard base.

It’s bold, sophisticated, and perfect for adventurous palates.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 tbsp black sesame paste
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prepare custard: Heat cream, milk, sugar, and salt in a saucepan until warm. In a bowl, whisk egg yolks, then temper by adding some warm cream mixture, whisking constantly. Return mixture to saucepan.
2. Cook custard: Stir over low heat until it thickens to coat the back of a spoon. Remove from heat and whisk in black sesame paste and vanilla extract until fully combined.
3. Chill: Strain custard to ensure smooth texture and refrigerate at least 4 hours or overnight.
4. Churn: Pour chilled custard into Whynter ice cream maker and churn until soft-serve consistency is achieved.
5. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Black sesame ice cream is creamy with a rich, nutty, and slightly smoky flavor.

Its bold taste and smooth texture are perfectly achieved using the Whynter ice cream maker.

Salted Caramel Pretzel Ice Cream

This ice cream combines sweet caramel, a hint of salt, and crunchy pretzel pieces for a perfect balance of flavors and textures.

Creamy custard with salty-sweet swirls makes it an irresistible treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup caramel sauce
• 1/2 cup crushed pretzels

Instructions:

1. Prepare custard: In a saucepan, combine cream, milk, sugar, and salt. Heat gently until warm. In a separate bowl, whisk egg yolks, then temper by slowly adding warm cream mixture. Return mixture to saucepan.
2. Cook custard: Stir over low heat until it thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
3. Chill: Strain custard and refrigerate at least 4 hours or overnight.
4. Churn: Pour chilled custard into the Whynter ice cream maker and churn until soft-serve consistency is reached.
5. Add mix-ins: During the last 5 minutes of churning, fold in caramel sauce and crushed pretzels gently to create swirls and texture.
6. Freeze: Transfer to a container and freeze 2–3 hours for firmer ice cream.

Salted caramel pretzel ice cream delivers creamy custard with sweet, salty, and crunchy bites in every spoonful—a perfect combination made effortless with your Whynter ice cream maker.

Chocolate Hazelnut Spread Ice Cream

A rich and nutty ice cream featuring chocolate hazelnut spread swirled through creamy custard.

It’s decadent, smooth, and ideal for chocolate lovers.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup chocolate hazelnut spread (e.g., Nutella)

Instructions:

1. Prepare custard: Heat cream, milk, sugar, and salt in a saucepan until warm. In a separate bowl, whisk egg yolks, then temper by adding warm cream mixture slowly. Return mixture to saucepan.
2. Cook custard: Stir over low heat until thickened. Remove from heat and stir in vanilla extract.
3. Chill: Strain custard and refrigerate for at least 4 hours or overnight.
4. Churn: Pour chilled custard into Whynter ice cream maker and churn until soft-serve consistency.
5. Add swirl: During the last 5 minutes of churning, fold in chocolate hazelnut spread in gentle swirls, avoiding over-mixing to maintain ribbon effect.
6. Freeze: Transfer to a container and freeze 2–3 hours for firmer texture.

Chocolate hazelnut spread ice cream is rich, creamy, and indulgent, with swirls of nutty chocolate flavor throughout.

Perfect for dessert lovers, made effortlessly with your Whynter ice cream maker.

Mint Chocolate Chip Ice Cream

A refreshing ice cream with minty flavor and chocolate chips throughout.

Smooth, cool, and slightly sweet, it’s a classic favorite perfect for warm days.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp peppermint extract
• Pinch of salt
• 1/2 cup mini chocolate chips

Instructions:

1. Prepare custard: Heat cream, milk, sugar, and salt in a saucepan until warm. In a separate bowl, whisk egg yolks, then temper by slowly adding warm cream mixture. Return mixture to saucepan.
2. Cook custard: Stir over low heat until it thickens enough to coat the back of a spoon. Remove from heat and stir in peppermint extract.
3. Chill: Strain custard and refrigerate at least 4 hours or overnight.
4. Churn: Pour chilled custard into the Whynter ice cream maker and churn until soft-serve consistency is reached.
5. Add mix-ins: During the last 5 minutes of churning, fold in mini chocolate chips evenly.
6. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Mint chocolate chip ice cream is cool, creamy, and full of refreshing mint flavor with chocolate crunch.

It’s a classic treat made perfectly with your Whynter ice cream maker.

Tiramisu Ice Cream

Inspired by the classic Italian dessert, this ice cream combines espresso, mascarpone, and ladyfinger pieces for a creamy, coffee-flavored indulgence.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup strong brewed espresso
• 1/2 cup mascarpone cheese
• 1/2 cup crumbled ladyfingers
• 2 tbsp cocoa powder for garnish

Instructions:

1. Prepare custard: Heat cream, milk, sugar, and salt in a saucepan until warm. In a separate bowl, whisk egg yolks. Slowly temper by adding warm cream mixture, then return to saucepan.
2. Cook custard: Stir over low heat until it thickens enough to coat the back of a spoon. Remove from heat and stir in mascarpone, vanilla extract, and brewed espresso.
3. Chill: Strain custard and refrigerate for at least 4 hours or overnight.
4. Churn: Pour chilled custard into Whynter ice cream maker and churn until soft-serve consistency.
5. Add mix-ins: During the last 5 minutes of churning, fold in crumbled ladyfingers.
6. Freeze: Transfer to a container and freeze 2–3 hours. Before serving, lightly dust with cocoa powder.

Tiramisu ice cream captures the flavors of the beloved dessert in creamy frozen form.

The Whynter ice cream maker ensures a smooth custard base with perfectly distributed mix-ins.

Honeycomb Crunch Ice Cream

Sweet and crunchy, this ice cream features creamy custard with crunchy honeycomb pieces throughout.

Perfect for a caramelized, textured treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup honeycomb candy, broken into small pieces

Instructions:

1. Prepare custard: Heat cream, milk, sugar, and salt in a saucepan until warm. In a separate bowl, whisk egg yolks, then temper by adding warm cream mixture. Return to saucepan.
2. Cook custard: Stir over low heat until thickened enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
3. Chill: Strain custard and refrigerate at least 4 hours or overnight.
4. Churn: Pour chilled custard into Whynter ice cream maker and churn until soft-serve consistency.
5. Add mix-ins: During the last 5 minutes of churning, fold in honeycomb pieces gently.
6. Freeze: Transfer to a container and freeze 2–3 hours.

Honeycomb crunch ice cream is creamy with sweet, crunchy bursts in every bite.

The Whynter ice cream maker ensures a smooth, even texture with perfectly distributed candy pieces.

Matcha White Chocolate Ice Cream

A delicate and creamy ice cream featuring earthy matcha and sweet white chocolate chunks. It’s vibrant, aromatic, and indulgent.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 tsp matcha powder
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup white chocolate chunks

Instructions:

1. Prepare matcha custard: Dissolve matcha powder in a few tablespoons of milk. Heat remaining milk, cream, sugar, and salt until warm. In a separate bowl, whisk egg yolks, then temper with warm cream mixture. Return to saucepan.
2. Cook custard: Stir over low heat until thickened enough to coat the back of a spoon. Remove from heat and stir in matcha paste and vanilla.
3. Chill: Strain custard and refrigerate at least 4 hours or overnight.
4. Churn: Pour chilled custard into Whynter ice cream maker and churn until soft-serve consistency.
5. Add mix-ins: During the last 5 minutes of churning, fold in white chocolate chunks.
6. Freeze: Transfer to a container and freeze 2–3 hours for firmer texture.

Matcha white chocolate ice cream is creamy, subtly sweet, and slightly earthy.

Its smooth texture and chocolatey chunks are perfectly crafted using the Whynter ice cream maker.

Chocolate Raspberry Swirl Ice Cream

Decadent chocolate ice cream combined with a tangy raspberry swirl for a balance of rich and fruity flavors. Perfect for a sophisticated dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup raspberry puree
• 1–2 tbsp sugar for raspberry puree

Instructions:

1. Prepare chocolate custard: In a saucepan, whisk together sugar and cocoa powder. Gradually add milk and cream, heating gently. In a separate bowl, whisk egg yolks. Slowly add some warm chocolate mixture, then return to saucepan.
2. Cook custard: Stir over low heat until thickened enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
3. Prepare raspberry swirl: In a small saucepan, heat raspberry puree with sugar until slightly thickened. Let cool.
4. Chill custard: Strain chocolate custard and refrigerate for at least 4 hours or overnight.
5. Churn: Pour chilled custard into Whynter ice cream maker and churn until soft-serve consistency.
6. Add swirl: During the last 5 minutes of churning, gently fold in raspberry puree in swirls without overmixing.
7. Freeze: Transfer to a container and freeze 2–3 hours for a firmer texture.

Chocolate raspberry swirl ice cream is rich, creamy, and tangy with beautiful fruit ribbons throughout.

The Whynter ice cream maker ensures a perfectly smooth custard with evenly distributed swirls.