18 Creamy Automatic Ice Cream Maker Recipes Delight

Who says you need to wait in line at the ice cream parlor for a scoop of something dreamy? With your trusty automatic ice cream maker, creamy, indulgent treats are just a churn away! From classic vanilla to daring dairy-free delights, we’ve rounded up 18 irresistible recipes that’ll transform your kitchen into the coolest spot in town. Ready to dive into a world of frozen bliss? Let’s get churning!

Vanilla Bean Ice Cream

There’s nothing quite like the classic, creamy delight of homemade vanilla bean ice cream. It’s a simple pleasure that brings a touch of elegance to any dessert table.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 1/4 teaspoon salt
• 5 large egg yolks
• 1 teaspoon pure vanilla extract

Instructions

1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, the seeds from 1 vanilla bean, and 1/4 teaspoon salt. Heat until the mixture is warm and the sugar has dissolved, about 5 minutes.
2. In a separate bowl, whisk 5 large egg yolks. Gradually whisk in about 1/2 cup of the warm cream mixture to temper the yolks, then whisk the yolk mixture back into the saucepan.
3. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
4. Remove from heat and stir in 1 teaspoon pure vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover and chill in the refrigerator for at least 4 hours, or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches soft-serve consistency.
6. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

The real vanilla bean flecks throughout this ice cream not only add a beautiful speckled appearance but also an unmatched depth of flavor that’s well worth the extra step.

Tip: For an extra creamy texture, let the ice cream sit at room temperature for 5-10 minutes before scooping.

Chocolate Fudge Ice Cream

Who says you need an ice cream maker to whip up a batch of creamy, dreamy chocolate fudge ice cream? This no-churn version is as rich and indulgent as it gets, with a velvety texture that’ll have you swooning.

Ingredients

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup mini chocolate chips

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form, about 3-4 minutes.
2. In another bowl, whisk together the sweetened condensed milk, cocoa powder, vanilla extract, and salt until smooth.
3. Gently fold the whipped cream into the cocoa mixture until fully combined, being careful not to deflate the cream.
4. Stir in the mini chocolate chips, then pour the mixture into a loaf pan or freezer-safe container.
5. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals, and freeze for at least 6 hours or overnight.

The magic of this recipe lies in the contrast between the creamy ice cream base and the little bursts of chocolate chips, creating a texture that’s simply irresistible.

Tip: For an extra fudgy twist, drizzle some hot fudge sauce over the ice cream before serving.

Strawberry Cheesecake Ice Cream

Nothing beats the creamy delight of Strawberry Cheesecake Ice Cream on a warm day—this recipe brings together the tangy sweetness of strawberries with the rich, smooth texture of cheesecake in every scoop.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup graham cracker crumbs
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium bowl, mix the strawberries and 1/4 cup of the sugar. Let sit for 30 minutes to macerate, then mash lightly with a fork.
2. In a large bowl, beat the cream cheese until smooth. Gradually add the remaining 1/4 cup sugar, heavy cream, milk, vanilla extract, and salt, beating until the mixture is smooth and well combined.
3. Stir in the mashed strawberries and graham cracker crumbs until evenly distributed.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until thick and creamy.
5. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the contrast between the creamy ice cream base and the crunchy graham cracker crumbs, mirroring the classic cheesecake experience in frozen form.

Tip: For an extra cheesecake flair, swirl in some strawberry jam before the final freeze for pockets of intense berry flavor.

Mint Chocolate Chip Ice Cream

Nothing beats the classic combo of cool mint and rich chocolate in this homemade Mint Chocolate Chip Ice Cream. It’s a refreshing treat that’s surprisingly simple to whip up!

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon peppermint extract
• Green food coloring (optional)
• 3/4 cup mini chocolate chips

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/4 teaspoon salt until the sugar is completely dissolved.
2. Stir in 1 teaspoon peppermint extract and a few drops of green food coloring if using, until you achieve a uniform mint green color.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. In the last 5 minutes of churning, add 3/4 cup mini chocolate chips, allowing them to distribute evenly throughout the ice cream.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving to firm up.

The secret to this recipe’s vibrant mint flavor and speckles of chocolate is the balance of peppermint extract and the timing of adding the chocolate chips during churning.

Tip: For an extra refreshing twist, add a handful of fresh mint leaves to the mixture before churning, then strain them out for a subtle herbal note.

Cookies and Cream Ice Cream

Who says you need an ice cream maker to whip up a batch of creamy, dreamy Cookies and Cream Ice Cream? This no-churn version is a breeze to make and packed with chunks of chocolate cookies.

Ingredients

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 15 chocolate sandwich cookies, roughly chopped

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form, about 3 minutes.
2. Gently fold in the sweetened condensed milk, vanilla extract, and salt until fully combined.
3. Add the chopped chocolate sandwich cookies to the mixture, folding gently to distribute evenly.
4. Pour the mixture into a loaf pan or freezer-safe container, smoothing the top with a spatula.
5. Freeze for at least 6 hours, or until firm.

The magic of this recipe lies in the contrast between the velvety ice cream base and the crunchy cookie pieces, creating a texture that’s simply irresistible.

Tip: For an extra cookie crunch, reserve a few cookie pieces to sprinkle on top before freezing.

Peanut Butter Cup Ice Cream

Who can resist the classic combo of peanut butter and chocolate? This Peanut Butter Cup Ice Cream brings that beloved duo into a creamy, dreamy dessert that’s surprisingly simple to make at home.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup chopped peanut butter cups

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar until the sugar is completely dissolved.
2. Add 1/2 cup creamy peanut butter, 1 tsp vanilla extract, and 1/4 tsp salt to the mixture, whisking until smooth and fully incorporated.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. In the last 5 minutes of churning, add 1 cup chopped peanut butter cups, allowing them to mix evenly throughout the ice cream.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the ribbons of peanut butter swirling through each bite, paired with the crunch of peanut butter cups for a texture that’s utterly irresistible.

Tip: For an extra peanut butter punch, drizzle some melted peanut butter over the top before serving.

Salted Caramel Ice Cream

Indulge in the perfect balance of sweet and salty with this homemade Salted Caramel Ice Cream, a decadent treat that’s surprisingly simple to whip up.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup water
• 1/2 tsp sea salt
• 4 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan, combine 1/4 cup water and 3/4 cup granulated sugar over medium heat. Stir until sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber color, about 5-7 minutes.
2. Carefully whisk in 1 cup whole milk and 2 cups heavy cream (the mixture will bubble up). Stir until smooth, then remove from heat and whisk in 1/2 tsp sea salt.
3. In a separate bowl, whisk 4 large egg yolks. Slowly pour a cup of the warm caramel mixture into the yolks, whisking constantly, then return everything to the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat and stir in 1 tsp vanilla extract.
5. Strain the mixture through a fine-mesh sieve into a bowl. Cover and chill in the refrigerator for at least 4 hours, or overnight.
6. Churn in an ice cream maker according to the manufacturer’s instructions, then transfer to a freezer-safe container and freeze until firm, about 4 hours.

The magic of this recipe lies in the contrast between the rich, buttery caramel and the subtle crunch of sea salt, creating a sophisticated flavor profile that’s hard to resist.

Tip: For an extra caramel kick, drizzle store-bought or homemade caramel sauce over the ice cream before serving.

Rocky Road Ice Cream

Who can resist the classic combo of chocolate, marshmallows, and nuts in a creamy ice cream? This Rocky Road Ice Cream is a nostalgic treat that’s surprisingly easy to make at home.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup mini marshmallows
• 1/2 cup chopped almonds
• 1/2 cup semi-sweet chocolate chips

Instructions

1. In a medium saucepan, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/2 cup unsweetened cocoa powder over medium heat until the sugar and cocoa are fully dissolved, about 5 minutes.
2. Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours, or overnight.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. In the last 5 minutes of churning, add 1 cup mini marshmallows, 1/2 cup chopped almonds, and 1/2 cup semi-sweet chocolate chips.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

The magic of this recipe lies in the contrast between the creamy chocolate base and the crunchy, chewy mix-ins, creating a texture that’s irresistibly fun to eat.

Tip: For an extra chocolatey version, drizzle some melted chocolate over the ice cream before serving.

Pistachio Ice Cream

There’s something undeniably luxurious about homemade pistachio ice cream, with its rich, nutty flavor and creamy texture that’s just begging to be scooped. Here’s how to make it at home with ease.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup shelled pistachios, finely chopped
• 5 large egg yolks

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, 1/2 cup of the granulated sugar, and salt. Heat until the mixture is warm but not boiling, stirring occasionally.
2. In a separate bowl, whisk the egg yolks with the remaining 1/4 cup granulated sugar until pale and slightly thickened.
3. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. Return the mixture to the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract and finely chopped pistachios.
5. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any pistachio bits, if desired. Cover and chill in the refrigerator for at least 4 hours, or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches soft-serve consistency.
7. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

The real magic of this pistachio ice cream lies in the balance of textures—creamy, with little bursts of nutty crunch in every bite. It’s a showstopper that’s surprisingly simple to whip up.

Tip: For an extra pistachio punch, toast the nuts lightly before chopping and adding them to the mix.

Coconut Milk Ice Cream

Who says you need an ice cream maker to enjoy creamy, dreamy coconut milk ice cream? This no-churn version is a breeze to whip up and packs all the tropical flavor you crave.

Ingredients

• 2 (13.5 oz) cans full-fat coconut milk
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine the coconut milk and sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved, about 3-5 minutes.
2. Remove from heat and stir in the vanilla extract and salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
3. Pour the chilled mixture into a shallow dish or loaf pan. Freeze for 1 hour, then remove and stir vigorously with a fork to break up any ice crystals. Return to the freezer.
4. Repeat the stirring process every 30 minutes for the next 2-3 hours, until the ice cream is firm but still creamy.
5. For best results, let the ice cream sit at room temperature for 5-10 minutes before scooping. Enjoy immediately or store in an airtight container in the freezer for up to 2 weeks.

The secret to this ice cream’s irresistibly smooth texture? Frequent stirring during freezing prevents large ice crystals from forming, giving you a scoop that’s as creamy as it is coconutty.

Tip: For an extra tropical twist, fold in 1/2 cup toasted coconut flakes or diced mango before the final freeze.

Lemon Sorbet

Nothing beats the refreshing zing of homemade lemon sorbet, a perfect palate cleanser or a light dessert to brighten up any meal.

Ingredients

• 1 cup water
• 1 cup granulated sugar
• 1 cup freshly squeezed lemon juice (about 4-5 lemons)
• 1 tablespoon lemon zest
• Pinch of salt

Instructions

1. In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved, about 3-5 minutes. Remove from heat and let cool to room temperature.
2. Once the sugar syrup is cool, stir in 1 cup freshly squeezed lemon juice, 1 tablespoon lemon zest, and a pinch of salt until well combined.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft sorbet consistency.
4. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm.

The secret to this sorbet’s vibrant flavor? The combination of fresh lemon juice and zest, which packs a double citrus punch that’s both tangy and sweet.

Tip: For an extra smooth texture, press the sorbet through a fine-mesh sieve before freezing to remove any zest bits.

Mango Sorbet

Nothing beats the refreshing taste of homemade mango sorbet on a warm day—simple, sweet, and bursting with tropical flavor.

Ingredients

• 3 ripe mangoes, peeled and diced (about 3 cups)
• 3/4 cup granulated sugar
• 3/4 cup water
• 1 tablespoon fresh lime juice
• Pinch of salt

Instructions

1. In a small saucepan over medium heat, combine 3/4 cup granulated sugar and 3/4 cup water. Stir until the sugar completely dissolves, about 3 minutes. Remove from heat and let cool to room temperature.
2. In a blender, puree the diced mangoes until smooth. You should have about 2 cups of puree.
3. Stir the mango puree, cooled sugar syrup, 1 tablespoon fresh lime juice, and a pinch of salt together in a large bowl until well combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20 minutes, until it reaches a soft-serve consistency.
5. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm.

The secret to this sorbet’s velvety texture? The natural pectin in mangoes thickens the puree without any added stabilizers.

Tip: For an extra tropical twist, serve with a sprinkle of toasted coconut flakes.

Raspberry Swirl Ice Cream

Nothing beats the homemade charm of Raspberry Swirl Ice Cream, a creamy delight with a tangy raspberry ripple that’s surprisingly simple to make.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups fresh raspberries
• 2 tbsp granulated sugar (for the raspberry swirl)

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 tsp vanilla extract, and 1/4 tsp salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. While the ice cream churns, mash 1 1/2 cups fresh raspberries with 2 tbsp granulated sugar in a small bowl to create a juicy swirl.
4. Transfer half of the churned ice cream to a loaf pan, drizzle half of the raspberry mixture over it, then repeat with the remaining ice cream and raspberry swirl. Use a knife to gently swirl the raspberry into the ice cream.
5. Cover the pan with plastic wrap and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the vibrant raspberry swirls that peek through every scoop, offering a perfect balance of sweet and tart. For an extra smooth texture, let the ice cream sit at room temperature for 5 minutes before serving.

Tip: For a seedless raspberry swirl, press the mashed raspberries through a fine mesh sieve before swirling into the ice cream.

Banana Nut Ice Cream

Who says you need an ice cream maker to enjoy homemade banana nut ice cream? This no-churn version is creamy, dreamy, and packed with crunchy walnuts for that perfect bite.

Ingredients

• 2 large ripe bananas, mashed
• 1 cup heavy cream
• 1/2 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped walnuts
• 1/8 teaspoon salt

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form, about 3 minutes.
2. Gently fold in the mashed bananas, sweetened condensed milk, vanilla extract, and salt until well combined.
3. Stir in the chopped walnuts, reserving a few for topping if desired.
4. Pour the mixture into a loaf pan or freezer-safe container, smooth the top, and sprinkle with reserved walnuts.
5. Cover with plastic wrap and freeze for at least 6 hours, or until firm.

The magic of this recipe lies in the sweet bananas and crunchy walnuts creating a delightful contrast in every spoonful, without any fancy equipment needed.

Tip: For an extra banana punch, drizzle with caramel sauce before serving.

Espresso Coffee Ice Cream

Who says you can’t have your coffee and eat it too? This Espresso Coffee Ice Cream combines the rich, bold flavors of espresso with the creamy sweetness of homemade ice cream for a dessert that’s sure to wake up your taste buds.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup finely ground espresso beans
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar. Heat the mixture, stirring occasionally, until the sugar has completely dissolved and the mixture is warm to the touch, about 5 minutes.
2. Remove the saucepan from the heat and stir in 1/4 cup finely ground espresso beans. Cover and let steep for 1 hour to infuse the cream mixture with coffee flavor.
3. After steeping, strain the mixture through a fine-mesh sieve into a clean bowl to remove the espresso grounds. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt.
4. Cover the bowl and refrigerate the mixture until it’s completely chilled, at least 4 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the ice cream is thick and creamy.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving to allow it to firm up.

The magic of this recipe lies in the steeping process, which extracts deep coffee flavors without any bitterness, creating a smooth and indulgent ice cream that’s perfect for coffee lovers.

Tip: For an extra coffee kick, serve with a drizzle of hot fudge sauce and a sprinkle of espresso powder on top.

Blueberry Pie Ice Cream

Who says you have to choose between pie and ice cream? This Blueberry Pie Ice Cream combines the best of both worlds for a dessert that’s bursting with summer flavor.

Ingredients

• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup crushed graham crackers

Instructions

1. In a saucepan over medium heat, combine 2 cups fresh blueberries, 1/2 cup granulated sugar, and 1 tbsp lemon juice. Cook for 10 minutes, stirring occasionally, until the blueberries break down and the mixture thickens. Remove from heat and stir in 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp salt. Let cool to room temperature.
2. In a large bowl, whisk together 2 cups heavy cream and 1 cup whole milk. Pour the cooled blueberry mixture into the cream mixture and stir until well combined.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. Once churned, fold in 3/4 cup crushed graham crackers. Transfer to a freezer-safe container and freeze for at least 4 hours before serving.

The graham cracker swirl mimics the crust of a blueberry pie, adding a delightful crunch to every creamy bite.

Tip: For an extra pie-like experience, serve with a dollop of whipped cream and a sprinkle of graham cracker crumbs on top.

Pumpkin Spice Ice Cream

Embrace the cozy flavors of fall with this homemade Pumpkin Spice Ice Cream, a creamy delight that’s surprisingly easy to whip up in your own kitchen.

Ingredients

• 1 cup pumpkin puree
• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions

1. In a large bowl, whisk together the pumpkin puree, whole milk, heavy cream, and granulated sugar until the sugar is completely dissolved.
2. Stir in the vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until well combined.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

What sets this ice cream apart is its velvety texture and the perfect balance of spices, making each spoonful a celebration of autumn’s best flavors.

Tip: For an extra touch of warmth, sprinkle a little cinnamon on top before serving.

Maple Walnut Ice Cream

There’s nothing quite like the rich, comforting flavors of maple and walnut swirled into creamy homemade ice cream. This Maple Walnut Ice Cream is a decadent treat that’s surprisingly simple to make, perfect for those cozy nights in.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup pure maple syrup
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup walnuts, toasted and roughly chopped

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, 3/4 cup pure maple syrup, and 1/4 cup granulated sugar. Heat the mixture, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Do not let it boil.
2. Remove the saucepan from the heat and stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon salt. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. During the last 5 minutes of churning, add 1 cup toasted and roughly chopped walnuts to the ice cream maker.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

The magic of this recipe lies in the perfect balance of creamy sweetness from the maple syrup and the crunchy, nutty texture of the walnuts. It’s a delightful contrast that makes each spoonful irresistible.

Tip: For an extra layer of flavor, drizzle a little extra maple syrup over the top before serving.

Conclusion

We hope this roundup of 18 creamy, dreamy ice cream recipes inspires your next automatic ice cream maker adventure! Each recipe is a ticket to delicious, homemade treats perfect for any occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the joy. Happy churning!

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