Ever craved creamy, homemade ice cream without the churn-and-burn? If you’ve got a KitchenAid, you’re halfway to dessert bliss. These 25 freezer-friendly recipes turn your stand mixer into an ice cream machine—no special attachments required. From classic vanilla to boozy sorbets, scoop your way through summer with these easy, crowd-pleasing treats.
Classic Vanilla Bean Ice Cream
Under the sweltering heat of a July afternoon, there's nothing quite like scooping into a batch of homemade vanilla ice cream. I've perfected this custard-based recipe over countless summer batches, and the rich, velvety texture from real vanilla beans is absolutely worth the extra step.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the Custard Base
- Heavy cream – 2 cups
- Whole milk – 1 cup
- Granulated sugar – ¾ cup
- Egg yolks – 6 large
- Vanilla bean – 1
- Kosher salt – ¼ tsp
Instructions
- Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan. Add the pod, heavy cream, milk, and half the sugar. Heat over medium until steaming, about 5 minutes. Do not boil. (Tip: using half the sugar initially helps prevent the yolks from curdling when tempered.)
- In a bowl, whisk the egg yolks with the remaining sugar and salt until pale and slightly thickened, about 2 minutes.
- Slowly drizzle about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper the eggs without scrambling them.
- Pour the tempered yolk mixture back into the saucepan. Cook over medium-low, stirring constantly with a rubber spatula, until the custard thickens and coats the spatula, about 5–7 minutes. (Tip: test for doneness by drawing your finger across the coated spatula; if the line holds, it's ready.)
- Strain the custard through a fine-mesh sieve into a clean bowl. Discard the vanilla pod. Let cool to room temperature, then refrigerate until completely cold, at least 4 hours or overnight. (Tip: thorough chilling ensures a smooth, creamy churn.)
- Churn the cold custard in an ice cream maker according to the manufacturer's instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm enough to scoop.
Velvety and intensely fragrant with real vanilla, this ice cream is a canvas for toppings like hot fudge or fresh berries. I love serving it alongside a warm brownie for the ultimate contrast.
Chocolate Fudge Brownie Ice Cream
Nothing beats the rich, indulgent combination of a dark chocolate ice cream base studded with fudgy brownie chunks. I still remember the first time I made this—my kitchen smelled like a bakery, and the churning process felt like magic. This recipe quickly became a summer favorite.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
- Heavy cream – 2 cups
- Whole milk – 1 cup
- Granulated sugar – 3/4 cup
- Dutch-process cocoa powder – 1/2 cup
- Dark chocolate (70%) – 4 oz, chopped
- Egg yolks – 4 large
- Vanilla extract – 1 tsp
- Salt – 1/4 tsp
- Unsalted butter – 1/2 cup
- Granulated sugar – 1 cup
- Eggs – 2 large
- Vanilla extract – 1 tsp
- All-purpose flour – 1/2 cup
- Cocoa powder – 1/3 cup
- Salt – 1/4 tsp
- Baking powder – 1/4 tsp
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- In a medium saucepan, melt 1/2 cup unsalted butter over low heat. Remove from heat and stir in 1 cup granulated sugar until combined.
- Whisk in 2 large eggs one at a time, then add 1 tsp vanilla extract. (Tip: Make sure the butter mixture isn't hot when adding eggs to avoid scrambling them.)
- Sift together 1/2 cup all-purpose flour, 1/3 cup cocoa powder, 1/4 tsp salt, and 1/4 tsp baking powder. Fold dry ingredients into wet mixture until just combined—overmixing can make brownies tough.
- Pour batter into prepared pan and bake for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely, then freeze for at least 2 hours to make cutting easier.
- While brownies chill, make the ice cream base. In a heavy saucepan, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/2 cup Dutch-process cocoa powder. Heat over medium, stirring occasionally, until mixture is steaming but not boiling.
- Place 4 oz chopped dark chocolate in a large heatproof bowl. Pour the hot cream mixture over it and let sit for 1 minute, then stir until smooth.
- In a separate bowl, whisk 4 large egg yolks. Slowly drizzle about 1 cup of the warm chocolate mixture into the yolks while whisking constantly (this tempers them).
- Pour the yolk mixture back into the saucepan with the remaining chocolate base. Cook over medium-low heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the back of a spoon—about 5–7 minutes. Do not let it boil or it may curdle.
- Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely cold. (Tip: Chilling thoroughly ensures a smoother churn.)
- Once the base is cold, churn in an ice cream maker according to manufacturer’s instructions—usually 20–25 minutes until it reaches soft-serve consistency. Meanwhile, cut the frozen brownies into 1/2-inch chunks.
- In the last minute of churning, add the brownie chunks and let them fold in. Transfer ice cream to an airtight container and freeze for at least 4 hours to firm up.
You'll love how the creamy, dark chocolate base contrasts with the chewy, fudgy brownie chunks. For a sundae-style treat, drizzle warm chocolate sauce over the scoops and top with a sprinkle of flaky sea salt—it takes this over the top.
Strawberry Cheesecake Ice Cream
Venturing into homemade ice cream always feels like a small victory, and this Strawberry Cheesecake Ice Cream is no exception. With a tangy cream cheese base and ribbons of sweet strawberry swirl, it’s the perfect summer treat that reminds me of lazy afternoons at the park. I love how the cream cheese cuts through the sweetness, making every spoonful feel balanced and indulgent.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
Ice Cream Base
- Cream cheese – 8 oz, softened
- Sweetened condensed milk – 14 oz
- Heavy cream – 2 cups
- Vanilla extract – 1 tsp
- Lemon juice – 1 tbsp
Strawberry Swirl
- Strawberries – 2 cups, hulled and halved
- Granulated sugar – ½ cup
Instructions
- In a small saucepan over medium heat, combine the strawberries and sugar. Cook, stirring occasionally, until the strawberries break down and the mixture thickens, about 8–10 minutes. Remove from heat and let cool completely.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Tip: Make sure the cream cheese is truly at room temperature to avoid lumps—I usually let it sit out for an hour.
- Gradually beat in the sweetened condensed milk, vanilla extract, and lemon juice until well combined. The mixture should be thick and glossy.
- In a separate bowl, whip the heavy cream on high speed until stiff peaks form, about 3–4 minutes. Tip: Chill the bowl and beaters beforehand for faster, fluffier whipped cream.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain. Be careful not to deflate the cream—fold slowly and deliberately.
- Pour half of the base into a 9×5-inch loaf pan or freezer-safe container. Dollop half of the cooled strawberry sauce over the base, then use a knife to swirl it in. Repeat with the remaining base and sauce. Tip: Don't over-swirl or you'll lose the distinct ribbons—just a few figure-eight motions will do.
- Cover with plastic wrap and freeze for at least 6 hours or overnight until firm. For scoopable texture, let it sit at room temperature for 5–10 minutes before serving.
- Scoop into bowls and enjoy! If you want a extra creamy texture, stir the ice cream once after 2 hours of freezing to break up ice crystals.
Melting on the tongue with a creamy tang and fruity burst, this ice cream rivals any shop-bought version. I love scooping it into waffle cones dusted with crushed graham crackers for that cheesecake crust feel—pure nostalgia in every bite.
Mint Chocolate Chip Ice Cream
Nothing beats the refreshing taste of homemade mint chocolate chip ice cream on a hot summer day. I've perfected this custard-based recipe using fresh mint leaves for a vibrant, natural flavor that store-bought versions can't match. The dark chocolate chips add a satisfying crunch in every bite.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
Mint Custard Base
- Whole milk – 2 cups
- Heavy cream – 1 cup
- Fresh mint leaves – 1 cup, packed
- Granulated sugar – 3/4 cup
- Egg yolks – 4 large
- Salt – 1/4 tsp
- Vanilla extract – 1 tsp
Mix-ins
- Dark chocolate chips – 1/2 cup
Instructions
- In a medium saucepan, combine whole milk and heavy cream. Heat over medium until mixture is simmering, but not boiling.
- Remove from heat, add fresh mint leaves, and stir. Cover and let steep for 30 minutes to infuse flavor.
- In a large bowl, whisk egg yolks, granulated sugar, and salt until pale and slightly thickened, about 2 minutes.
- Gradually whisk about 1 cup of the warm milk mixture into the egg yolks to temper them. Then slowly pour the egg mixture back into the saucepan, whisking constantly.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, reaching 170°F on an instant-read thermometer. Do not boil.
- Pour the custard through a fine-mesh sieve into a clean bowl, pressing on the mint to extract all liquid. Discard mint leaves.
- Stir in vanilla extract. Let cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or overnight.
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, about 20-25 minutes.
- During the last 2 minutes of churning, add dark chocolate chips and let them incorporate evenly.
- Transfer the soft ice cream to an airtight container and freeze until firm, at least 4 hours or overnight.
After churning, the texture is incredibly creamy thanks to the custard base. The fresh mint flavor is bright and refreshing, perfectly balanced by the dark chocolate chips. Serve it in a waffle cone or simply in a bowl for a cool treat.
Coffee Toffee Crunch Ice Cream
When I need a mid-afternoon pick-me-up, this Coffee Toffee Crunch Ice Cream is my go-to. It's rich, creamy, and loaded with crunchy toffee bits that melt in your mouth. Plus, it gives you just the right caffeine kick!
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
Ice Cream Base
- Heavy cream – 2 cups
- Whole milk – 1 cup
- Granulated sugar – ¾ cup
- Egg yolks – 5 large
- Instant espresso powder – 2 tablespoons
- Vanilla extract – 1 teaspoon
- Salt – ¼ teaspoon
Toffee Bits
- Butter – ½ cup (1 stick)
- Brown sugar – 1 cup
- Light corn syrup – 2 tablespoons
- Baking soda – ½ teaspoon
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup, stirring until smooth.
- Bring the mixture to a boil and cook until it reaches 300°F on a candy thermometer (hard-crack stage). Tip: Wipe down the sides of the pan with a wet brush to prevent crystallization.
- Remove from heat and quickly stir in the baking soda; the mixture will foam. Pour onto the prepared baking sheet and spread thin. Let cool completely, then break into small bits. Set aside.
- In a separate saucepan, combine heavy cream and milk. Heat over medium until steam rises (about 180°F), but do not boil.
- Meanwhile, whisk egg yolks, sugar, and salt in a bowl until thick and pale, about 2 minutes.
- Slowly pour about 1 cup of the hot cream mixture into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan.
- Cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (about 170°F). Do not let it boil, or it will scramble.
- Remove from heat and whisk in the espresso powder and vanilla extract until fully dissolved. Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits.
- Chill the custard in the refrigerator for at least 4 hours, or overnight for best texture.
- Pour the chilled custard into an ice cream maker and churn according to manufacturer's instructions until soft-serve consistency.
- Fold in the toffee bits, then transfer to an airtight container. Freeze for at least 4 hours until firm.
Velvety smooth with a satisfying crunch, this ice cream is perfect for late-night cravings or after-dinner dessert. You can also serve it in a waffle cone for extra texture. Trust me, you'll want to keep a batch in your freezer!
Peanut Butter Cup Ice Cream
Veteran ice cream makers know that the best batches come from a simple custard base, but I've found that adding peanut butter right at the end creates an irresistible swirl of nutty goodness. This recipe combines my favorite childhood candy into a creamy, dreamy frozen treat that's perfect for summer afternoons.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- Heavy cream – 2 cups
- Whole milk – 1 cup
- Granulated sugar – ¾ cup
- Salt – ¼ tsp
- Egg yolks – 6
- Creamy peanut butter – ½ cup
- Vanilla extract – 1 tsp
- Mini peanut butter cups – 1 cup, chopped
Instructions
- In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium until just simmering, stirring occasionally.
- In a separate bowl, whisk egg yolks until smooth.
- Temper the yolks by slowly adding a ladleful of hot cream mixture while whisking constantly to prevent scrambling.
- Pour the tempered yolks back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (170–175°F). Use an instant-read thermometer for accuracy.
- Remove from heat and whisk in peanut butter and vanilla until smooth.
- Strain the custard through a fine-mesh sieve into a bowl, then cool in an ice bath for 20 minutes, stirring occasionally to speed cooling.
- Cover and refrigerate until completely chilled, at least 4 hours or overnight.
- Churn in an ice cream maker according to manufacturer's instructions.
- During the last few minutes of churning, fold in chopped peanut butter cups.
- Transfer to a container, press plastic wrap directly on surface, and freeze for at least 4 hours to firm.
Pair this ice cream with a warm brownie for an indulgent sundae, or simply scoop it into a cone and enjoy the creamy, nutty sweetness that melts in your mouth.
Coconut Mango Sorbet
Zesty and refreshing, this Coconut Mango Sorbet is my go-to for hot summer days. I love how the creamy coconut milk balances the bright mango puree, creating a tropical escape in every spoonful.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- Full-fat coconut milk – 1 can (13.5 oz)
- Ripe mango puree – 2 cups (about 3 mangoes)
- Granulated sugar – 3/4 cup
- Fresh lime juice – 2 tbsp
- Salt – 1/4 tsp
Instructions
- In a blender, combine coconut milk, mango puree, sugar, lime juice, and salt.
- Blend until smooth, about 30 seconds. (Tip: For a smoother sorbet, strain the mixture through a fine-mesh sieve to remove any fibers.)
- Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, about 20-25 minutes, until thick and creamy. (Tip: If you don't have an ice cream maker, pour into a shallow dish and freeze for 4 hours, stirring every 30 minutes.)
- Transfer the sorbet to an airtight container and freeze for at least 2 hours to firm up before serving. (Tip: To soften slightly before scooping, let sit at room temperature for 5 minutes.)
Dreamy and dairy-free, this sorbet is silky smooth with a burst of tropical sunshine. Serve it in chilled bowls topped with toasted coconut flakes for extra crunch.
Lemon Blueberry Frozen Yogurt
Just when I thought I'd perfected summer treats, this Lemon Blueberry Frozen Yogurt became my new obsession. It's tangy, creamy, and packed with fresh fruit—no artificial anything needed.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- Greek yogurt – 2 cups
- Sugar – ½ cup
- Honey – 2 tablespoons
- Vanilla extract – 1 teaspoon
- Lemon – 1 (zest and juice)
- Fresh blueberries – 1 cup
- Salt – ¼ teaspoon
Instructions
- In a large bowl, whisk together 2 cups Greek yogurt, ½ cup sugar, 2 tablespoons honey, and 1 teaspoon vanilla extract. For the creamiest result, use full-fat Greek yogurt—I've tried nonfat and it turns icy.
- Zest and juice the lemon (you'll need about 2 tablespoons juice and 1½ teaspoons zest). Add both to the yogurt mixture and whisk until smooth. Whisking thoroughly prevents sugar from sinking to the bottom later.
- In a small bowl, lightly mash 1 cup fresh blueberries with a fork to release some juices—leave some whole for texture. Gently fold the blueberries into the yogurt base. Folding, not stirring, keeps the fruit suspended.
- Add ¼ teaspoon salt and stir briefly. Salt balances the sweetness and enhances the lemon flavor.
- Pour the mixture into your ice cream maker and churn according to manufacturer's instructions, about 20 minutes, until it reaches a soft-serve consistency. If you don't have a machine, freeze in a shallow dish and stir every 30 minutes for 3 hours—it'll still be delicious.
- Transfer the churned frozen yogurt to a freezer-safe container, press a piece of parchment paper directly on the surface, and freeze for at least 4 hours until firm. Tip: Use a shallow container for faster firming.
Once you scoop this frozen yogurt, you'll love its velvety texture and bright citrus zing. Serve with extra blueberries and a drizzle of honey, or use it as a topper for warm berry crisp for a stunning contrast.
Salted Caramel Pretzel Ice Cream
Nothing beats the perfect sweet-salty combo, and this Salted Caramel Pretzel Ice Cream is my favorite summer indulgence. I love how the crunchy pretzels contrast with the creamy caramel swirls. It's dangerously addictive!
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- Heavy cream – 2 1/4 cups
- Whole milk – 1 cup
- Granulated sugar – 1 cup
- Egg yolks – 4 large
- Vanilla extract – 2 tsp
- Sea salt – 3/4 tsp (divided)
- Salted butter – 2 tbsp
- Pretzels – 1 cup (coarsely broken)
Instructions
- Make the caramel: In a medium saucepan over medium heat, melt 1/2 cup granulated sugar (from total) until amber, swirling occasionally. Remove from heat, whisk in 2 tbsp salted butter, then slowly add 1/4 cup heavy cream. Stir in 1/4 tsp sea salt. Let cool.
- In a separate saucepan, combine 2 cups heavy cream and 1 cup whole milk. Heat over medium until steaming, not boiling.
- In a bowl, whisk 4 large egg yolks with remaining 1/2 cup granulated sugar until pale thick. Gradually whisk in hot cream mixture.
- Return mixture to saucepan. Cook over medium-low, stirring constantly, until custard thickens and coats a spatula (170°F). Do not let boil.
- Remove from heat, stir in 2 tsp vanilla extract and 1/2 tsp sea salt. Strain through a fine-mesh sieve into a bowl.
- Chill custard completely, at least 4 hours or overnight. (Tip: Place bowl over an ice bath to speed cooling.)
- Once chilled, churn in ice cream maker according to manufacturer directions until soft-serve consistency.
- Gently fold in 1 cup coarsely broken pretzels and swirl in the cooled caramel sauce. (Tip: Reserve some caramel for drizzling later.)
- Transfer to a freezer-safe container, pressing a piece of parchment directly onto surface. Freeze until firm, at least 4 hours. (Tip: For easier scooping, let sit 5 minutes at room temperature before serving.)
Once you've scooped out a bowl, you'll notice the creamy caramel ribbons and crunchy pretzel bites in every spoonful. I love serving it with an extra drizzle of caramel and a sprinkle of flaky sea salt for the ultimate sweet-salty finish. Trust me, this one's a crowd-pleaser!
Matcha Green Tea Ice Cream
You might think making homemade matcha ice cream is a fussy affair, but this custard-based version is surprisingly simple and yields the most velvety, earthy-sweet result. I love how the ceremonial-grade matcha transforms a classic base into something special.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- Heavy cream – 2 cups
- Whole milk – 1 cup
- Granulated sugar – ¾ cup
- Egg yolks – 5 large
- Matcha powder – 2 tbsp
- Salt – ¼ tsp
Instructions
- In a medium bowl, whisk egg yolks and granulated sugar together until pale and slightly thickened, about 2 minutes.
- In a medium saucepan, combine heavy cream, whole milk, and salt. Heat over medium heat, stirring occasionally, until steaming but not boiling (around 170°F).
- Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the yolks. This gradual addition prevents scrambling.
- Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly with a silicone spatula, until the custard thickens enough to coat the back of a spoon (170°F). This takes about 5–7 minutes—don't rush or the eggs may curdle.
- Remove from heat. Sift the matcha powder through a fine-mesh sieve directly over the custard to avoid lumps, then whisk until fully incorporated and no green streaks remain.
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Set the bowl in an ice bath, stirring occasionally, until cooled to room temperature. Then cover and refrigerate for at least 4 hours (overnight is best).
- Freeze the ice cream maker bowl at least 24 hours in advance. Pour the chilled custard into the machine and churn according to manufacturer's directions—usually 20–25 minutes until soft-serve consistency.
- Transfer the churned ice cream to an airtight container, press a piece of parchment directly onto the surface to prevent ice crystals, and freeze for at least 2 hours until firm enough to scoop.
Versatile and vibrant, this matcha ice cream pairs beautifully with red bean paste or a drizzle of honey for contrast. The earthy notes shine through the creamy custard, making every spoonful a treat—perfect for hot summer afternoons.
Avocado Lime Ice Cream
Vegan ice cream lovers, rejoice! This Avocado Lime Ice Cream is a creamy, dreamy treat that’s completely dairy-free and packed with fresh lime flavor. I love making it on hot summer afternoons when I crave something cool and tangy.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For the ice cream base
- Avocados – 2 medium, ripe
- Lime juice – 1/4 cup, fresh
- Lime zest – 1 tbsp
- Coconut cream – 1 can (13.5 oz)
- Maple syrup – 1/2 cup
- Salt – 1/4 tsp
- Vanilla extract – 1 tsp
Instructions
- Halve the avocados, remove the pits, and scoop the flesh into a blender.
- Add lime juice, lime zest, coconut cream, maple syrup, salt, and vanilla extract to the blender.
- Blend on high until completely smooth, scraping down the sides as needed. Tip: For an ultra-creamy texture, blend for a full 2 minutes.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours or overnight. Chilling thoroughly helps the ice cream churn better and prevents iciness.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20–30 minutes, until it reaches a soft-serve consistency.
- Scoop the churned ice cream into an airtight container, press a piece of plastic wrap directly onto the surface to prevent ice crystals, and freeze for at least 4 hours until firm.
- Let the ice cream sit at room temperature for 5 minutes before scooping for best texture.
Honestly, the texture is incredibly silky and the lime brightens up every bite. I love serving this with a sprinkle of toasted coconut or a slice of fresh lime for a stunning, refreshing dessert.
Bourbon Pecan Praline Ice Cream
Guys, let me tell you about my latest obsession: homemade Bourbon Pecan Praline Ice Cream. It's the perfect adult treat for summer nights, with a rich custard base and crunchy praline pecans soaked in bourbon.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- Heavy cream – 2 cups
- Whole milk – 1 cup
- Granulated sugar – ¾ cup
- Egg yolks – 5
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
- Pecans – 1 cup
- Unsalted butter – 2 tbsp
- Brown sugar – ¼ cup
- Bourbon – 3 tbsp
Instructions
- Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant, about 3 minutes. Set aside.
- In a small saucepan, melt the butter over medium heat. Add brown sugar and 1 tablespoon bourbon; stir until smooth and bubbling, about 1 minute. Stir in the toasted pecans, then spread onto a parchment-lined baking sheet to cool completely. Once cool, chop into bite-sized pieces.
- In a medium saucepan, combine heavy cream, milk, granulated sugar, and salt. Heat over medium, stirring occasionally, until just simmering (do not boil).
- In a separate bowl, whisk the egg yolks until pale. Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly (to temper). Pour the yolk mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly with a rubber spatula, until the custard thickens and reaches 170°F on an instant-read thermometer. Do not let it boil or the eggs will scramble.
- Remove from heat. Stir in vanilla extract and the remaining 2 tablespoons bourbon. Pour through a fine-mesh strainer into a clean bowl to remove any cooked egg bits.
- Cover the custard with plastic wrap pressed directly onto the surface (to prevent a skin from forming) and refrigerate until completely cold, at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it resembles soft serve.
- During the last minute of churning, add the chopped praline pecans and let them incorporate evenly.
- Transfer the ice cream to an airtight container, press a piece of parchment against the surface, and freeze until firm, at least 4 hours.
Oh, and if you’re feeling fancy, drizzle a little extra bourbon on top before serving. The creamy custard with crunchy praline bits and that warm bourbon kick is simply irresistible. Trust me, you’ll be sneaking spoonfuls straight from the freezer.
Cookie Dough Ice Cream
Very few desserts bring back childhood memories quite like cookie dough ice cream. I'm sharing my egg-free version that's perfectly safe to eat straight from the freezer!
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
- Heavy cream – 2 cups
- Whole milk – 1 cup
- Granulated sugar – ¾ cup
- Vanilla extract – 2 teaspoons
- Salt – ¼ teaspoon
- All-purpose flour – ½ cup
- Brown sugar – ¼ cup
- Unsalted butter – 3 tablespoons
- Mini chocolate chips – ½ cup
Instructions
- In a medium saucepan, combine heavy cream, whole milk, granulated sugar, and salt. Cook over medium heat, stirring occasionally, until sugar dissolves and mixture is steaming but not boiling, about 5-7 minutes. Tip: Don't let it boil or the milk may scorch.
- Remove from heat and stir in 1 teaspoon vanilla extract. Let cool to room temperature, then refrigerate until fully chilled, at least 2 hours or overnight.
- Meanwhile, make the cookie dough: In a small bowl, whisk together flour and brown sugar. Tip: Heat-treat the flour by microwaving it for 30 seconds to kill any bacteria—this is important since the dough won't be baked.
- Add melted butter and the remaining 1 teaspoon vanilla extract to the flour mixture. Stir until combined. Fold in mini chocolate chips. Tip: If the dough seems too crumbly, add a teaspoon of milk.
- Roll the dough into small balls (about ½ teaspoon each) and place on a parchment-lined tray. Freeze for at least 30 minutes.
- Once the ice cream base is chilled, churn in an ice cream maker according to manufacturer's instructions until soft-serve consistency.
- In the last minute of churning, add the frozen cookie dough bites and let them mix in evenly. Tip: Adding them at the end prevents them from sinking to the bottom.
- Transfer to a container and freeze for at least 4 hours until firm.
You'll love the creamy vanilla base studded with soft, safe-to-eat cookie dough bits. Serve it in a waffle cone for extra crunch, or warm it slightly for an even more indulgent scoop.
Raspberry Sorbet with Basil
During the heat of summer, I often turn to sorbets for a refreshing treat. This raspberry basil version combines sweet fruit with an unexpected herbal twist that elevates the classic. Definitely one of my favorites!
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- Raspberries (fresh) – 3 cups
- Sugar – 1 cup
- Water – 1 cup
- Basil leaves – ¼ cup packed
- Lemon juice – 2 tablespoons
Instructions
- In a small saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil over medium-high heat, stirring until sugar dissolves.
- Add ¼ cup packed basil leaves to the syrup, reduce heat to low, and simmer for 5 minutes. Remove from heat and let steep for 10 minutes.
- While syrup steeps, rinse 3 cups fresh raspberries and puree them in a blender until smooth. Strain through a fine-mesh sieve to remove seeds—this keeps the texture silky.
- Discard the basil leaves from the syrup (or reserve for garnish). Stir the basil syrup into the raspberry puree along with 2 tablespoons lemon juice. Chill the mixture in the refrigerator for at least 2 hours, or until cold below 40°F.
- Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer's instructions, about 20–25 minutes, until it reaches a soft-serve consistency.
- Transfer the sorbet to an airtight container and freeze for at least 4 hours to firm up. For best texture, let it sit at room temperature for 5 minutes before scooping.
Mellowed by the basil, this sorbet strikes a perfect balance between sweet and savory. Serve it alongside a slice of angel food cake or simply on its own for a palate-cleansing finish. I find it especially lovely garnished with a tiny basil leaf on top.
Pistachio Rose Water Ice Cream
A scoop of homemade ice cream that tastes like spring in a cone? Yes please. I've been experimenting with floral flavors ever since my trip to a Middle Eastern pastry shop, and this pistachio rose water combo is pure magic. It's creamy, nutty, and subtly perfumed—perfect for warm evenings.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
- Heavy cream – 2 cups
- Whole milk – 1 cup
- Granulated sugar – ¾ cup
- Shelled pistachios – 1 cup
- Rose water – 2 teaspoons
- Egg yolks – 4
- Salt – ¼ teaspoon
Instructions
- Toast the pistachios in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3-4 minutes. Let cool completely.
- In a medium saucepan, combine heavy cream, whole milk, and ½ cup of the sugar. Heat over medium-high, stirring occasionally, until mixture reaches 170°F (use an instant-read thermometer). Do not boil.
- While the cream heats, whisk the egg yolks with remaining ¼ cup sugar and salt in a bowl until pale and thick, about 2 minutes.
- Gradually pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them.
- Pour the yolk mixture back into the saucepan and cook over medium-low, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spatula and reaches 175°F. (Tip: Don't rush this—cooking too fast can scramble eggs.)
- Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the rose water. (Tip: Strain to remove any cooked egg bits for silky texture.)
- Cover and refrigerate until completely chilled, at least 4 hours or overnight. (Tip: Chilling thoroughly reduces ice crystals for a creamier result.)
- Once chilled, churn in an ice cream maker according to manufacturer's instructions, about 20-25 minutes.
- During the last minute of churning, add the cooled toasted pistachios. (Tip: Adding nuts at the end keeps them crunchy instead of soggy.)
- Transfer to a container, press plastic wrap directly onto the surface, and freeze for at least 4 hours until firm.
Keen to impress your guests? Serve a scoop with a drizzle of honey and a sprinkle of crushed pistachios on top. The floral notes from rose water pair beautifully with the nutty toasted pistachios—every bite is a delightful contrast of creamy and crunchy.
Conclusion
Making homemade ice cream with your KitchenAid has never been easier—or more delicious! These 25 recipes are sure to become family favorites. Which one will you try first? Drop a comment below and don’t forget to save this roundup on Pinterest for later! 🍨
