Whipping up the most delicious, scream-worthy homemade ice creams doesn’t require a degree in culinary arts, just a little patience and the right base.
Whether you’re using a traditional churner or looking for the simplicity of a “no-churn” method, this guide breaks down the science of the scoop. Here are some of my favourites!
Cheesecake Ice Cream
Who says you have to choose between cheesecake and ice cream? Combine the best of both worlds with these creamy, dreamy concoctions.
| Ingredients | Quantity | Instructions |
|---|---|---|
| Cream cheese | 8 oz | Blend cream cheese and sugar until smooth. |
| Granulated sugar | 3/4 cup | Gradually add heavy cream and milk, blending until well combined. |
| Heavy cream | 2 cups | Stir in vanilla extract and salt. |
| Milk | 1 cup | Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. |
| Vanilla extract | 1 tsp | Mix graham cracker crumbs with melted butter. |
| Salt | 1 pinch | In the last few minutes of churning, add the graham cracker mixture into the ice cream. |
| Graham cracker crumbs | 1/2 cup | Serve immediately for a softer texture or freeze for 2–3 hours for a firmer texture. |
| Butter, melted | 2 tbsp | Serve with fresh berries on top. |
| Fresh berries (for serving) | To taste | – |
Red Velvet Cheesecake Ice Cream
Dive into the elegance of red velvet paired with the creamy tang of cheesecake in this indulgent treat.
| Ingredients | Quantity | Instructions |
|---|---|---|
| Cream cheese, softened | 8 oz | Beat together the cream cheese and granulated sugar until smooth. Incorporate the cocoa powder until fully mixed. |
| Granulated sugar | 1 cup | Gradually add heavy cream and milk, mixing until smooth. |
| Heavy cream | 2 cups | Stir in vanilla extract, sour cream, and enough red food colouring to achieve the desired colour. |
| Whole milk | 1 cup | If used, fold in crushed red velvet cake pieces for added texture and flavour. |
| Vanilla extract | 1 tsp | Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. |
| Sour cream | 1/4 cup | Transfer to a freezer-safe container and freeze until firm, about 4 hours or overnight. |
| Cocoa powder | 2 tbsp | Serve with a sprinkle of graham cracker crumbs and fresh berries on top. |
| Red food colouring | To taste | – |
| Crushed red velvet cake pieces (optional, for texture) | 1/2 cup | – |
| Graham cracker crumbs (optional, for serving) | To taste | – |
| Fresh berries (optional, for garnish) | To taste | – |
Blueberry Cheesecake Ice Cream
Bursting with fresh blueberries, this flavour is like a summer’s day wrapped up in a deliciously creamy scoop.
| Ingredients | Quantity | Instructions |
|---|---|---|
| Cream cheese, softened | 8 oz | Beat the cream cheese and sugar together until smooth. |
| Granulated sugar | 3/4 cup | Gradually add heavy cream and milk, blending until well combined. |
| Heavy cream | 2 cups | Stir in vanilla extract and salt. |
| Whole milk | 1 cup | In a separate saucepan, cook blueberries and lemon zest over medium heat until the berries start to burst and the mixture thickens slightly. Allow it to cool. |
| Vanilla extract | 1 tsp | Fold the cooled blueberry mixture into the cream cheese mixture. |
| Salt | 1 pinch | Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. |
| Fresh blueberries | 1 cup | In the last few minutes of churning, add the graham cracker crumbs, if using. |
| Lemon zest | 1 tsp | Transfer to a freezer-safe container and freeze until firm, about 4 hours or overnight. |
| Graham cracker crumbs (optional, for serving) | To taste | Serve with additional Graham cracker crumbs sprinkled on top, if desired. |
Cinnamon and Spice
Embrace the warmth of cinnamon and spices, which will transform your ice cream experience into a cosy affair.
| Ingredients | Quantity | Instructions |
|---|---|---|
| Cream cheese, softened | 8 oz | Beat the cream cheese and brown sugar together until smooth. |
| Brown sugar | 3/4 cup | Gradually add heavy cream and milk, blending until well combined. |
| Heavy cream | 2 cups | Stir in vanilla extract, ground cinnamon, nutmeg, ginger, and a pinch of salt. |
| Whole milk | 1 cup | Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. |
| Vanilla extract | 1 tsp | In the last few minutes of churning, add graham cracker crumbs, if using. |
| Ground cinnamon | 1 tsp | Transfer to a freezer-safe container and freeze until firm, about 4 hours or overnight. |
| Ground nutmeg | 1/2 tsp | Serve with whipped cream on top and a cinnamon stick for garnish, if desired. |
| Ground ginger | 1/4 tsp | – |
| Pinch of salt | 1 pinch | – |
| Graham cracker crumbs (optional, for serving) | To taste | – |
| Whipped cream (optional, for topping) | To taste | – |
| Cinnamon sticks (optional, for garnish) | To garnish | – |
Cinnamon Roll Ice Cream
Imagine the heartwarming taste of cinnamon rolls turned into an irresistibly creamy ice cream. Yes, it’s as excellent as it sounds.
| Ingredients | Quantity | Instructions |
|---|---|---|
| Heavy cream | 2 cups | Mix heavy cream, milk, sugar, vanilla extract, ground cinnamon, and salt in a bowl until the sugar is dissolved. |
| Whole milk | 1 cup | Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency. |
| Granulated sugar | 3/4 cup | Chop pre-baked and chilled cinnamon roll pieces into small bits. |
| Vanilla extract | 1 tsp | In the last few minutes of churning, add the chopped cinnamon roll pieces to the ice cream. |
| Ground cinnamon | 2 tsp | Swirl in the cream cheese icing gently with a spoon or spatula. |
| Salt | 1 pinch | Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours or overnight. |
| Cinnamon roll pieces (pre-baked and chilled) | 1 cup | Serve with additional cinnamon or cream cheese icing on top, if desired. |
| Cream cheese icing (for swirl) | 1/4 cup | – |
Pumpkin Pie Ice Cream
Bring the flavours of fall to your kitchen with this pumpkin-spiced marvel, perfect for satisfying your autumn cravings year-round.
| Ingredients | Quantity | Instructions |
|---|---|---|
| Heavy cream | 2 cups | Whisk together pumpkin puree, light brown sugar, granulated sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl. |
| Whole milk | 1 cup | Stir in the heavy cream and whole milk until well combined. |
| Pumpkin puree | 1 cup | Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency. |
| Light brown sugar | 1/2 cup | Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours or overnight. |
| Granulated sugar | 1/4 cup | Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency. |
| Vanilla extract | 1 tsp | – |
| Ground cinnamon | 1 tsp | – |
| Ground ginger | 1/2 tsp | – |
| Ground nutmeg | 1/2 tsp | – |
| Ground cloves | 1/4 tsp | – |
| Salt | 1 pinch | – |
No-Churn Mermaid Ice Cream
Dive into the magical world of mermaids with this colourful, no-churn creation that’s as fun to make as it is to eat.
| Ingredient | Quantity | Preparation Step |
|---|---|---|
| Heavy Cream | 2 cups (480 ml) | Whip until stiff peaks form. |
| Sweetened Condensed Milk | 14 ounces (397 g) | Mix with the whipped cream until well combined. |
| Vanilla Extract | 1 teaspoon (5 ml) | Stir into the cream mixture. |
| Blue, Purple, and Pink Food Coloring | A few drops of each | Divide the cream mixture into three bowls and colour each one with a different food colouring to achieve mermaid colours. |
| Assorted Sprinkles and Candy | To taste | Gently fold into the coloured cream mixtures. |
| Layer the coloured cream mixtures in a loaf pan, swirling lightly for a mermaid effect. Freeze for at least 6 hours. |
Guinness Milk Chocolate Ice Cream
A bold, boozy flavour that combines Guinness’s richness with milk chocolate’s silky smoothness.
| Ingredient | Quantity | Preparation Step |
|---|---|---|
| Heavy Cream | 2 cups (480 ml) | Whip until stiff peaks form. |
| Sweetened Condensed Milk | 14 ounces (397 g) | Mix with the whipped cream until well combined. |
| Guinness Stout | 1/2 cup (120 ml) | Reduce by half over low heat to concentrate the flavour, then cool. Stir into the cream mixture. |
| Milk Chocolate | 4 ounces (113 g) | Melt gently and let cool slightly. Swirl into the cream mixture to create streaks of chocolate throughout. |
| Vanilla Extract | 1 teaspoon (5 ml) | Stir into the mixture to enhance the flavours. |
| Cocoa Powder | 2 tablespoons | Sift and fold in the mixture to intensify the chocolate flavour. |
| Pour the mixture into a loaf pan or an airtight container. Freeze for at least 6 hours or until firm. |
Boozy Bliss
Elevate your ice cream experience with these adults-only flavours, which blend the joy of dessert with the pleasure of a good drink.
| Ingredient | Quantity | Preparation Step |
|---|---|---|
| Heavy Cream | 2 cups (480 ml) | Whip until stiff peaks form. |
| Sweetened Condensed Milk | 14 ounces (397 g) | Mix with the whipped cream until well combined. |
| Your Choice of Liquor (e.g., Bourbon, Rum, or Baileys) | 1/4 cup (60 ml) | Stir into the cream mixture. Adjust the quantity based on the desired alcohol flavour and potency. |
| Vanilla Extract | 1 teaspoon (5 ml) | Add to the cream and liquor mixture. |
| Mix-ins (chocolate chips, nuts, swirls of caramel or fruit). | To taste | Fold into the mixture. Choose ingredients that complement the chosen liquor. |
| Pour the mixture into a loaf pan or an airtight container. Freeze for at least 6 hours or until firm. |
Baileys Ice Cream
A luxurious ice cream infused with a creamy, coffee-tinged liqueur for a grown-up twist on a classic favourite.
| Ingredient | Quantity | Preparation Step |
|---|---|---|
| Heavy Cream | 2 cups (480 ml) | Whip until stiff peaks form. |
| Sweetened Condensed Milk | 14 ounces (397 g) | Mix with the whipped cream until well combined. |
| Baileys Irish Cream | 1/2 cup (120 ml) | Stir into the cream mixture. Adjust the quantity based on your taste preference for a stronger or milder flavour. |
| Vanilla Extract | 1 teaspoon (5 ml) | Add the cream and Baileys mixture. |
| Chocolate Chips or Shavings | 1/2 cup (85 g) | Fold into the mixture for added texture and flavour. |
| Pour the mixture into a loaf pan or an airtight container. Freeze for at least 6 hours or until firm. |
Cookie-Inspired Indulgences
These ice cream flavours are like a dream come true for cookie lovers who can’t get enough of their favourite treats.
| Ingredient | Quantity | Preparation Step |
|---|---|---|
| Heavy Cream | 2 cups (480 ml) | Whip until stiff peaks form. |
| Sweetened Condensed Milk | 14 ounces (397 g) | Mix with the whipped cream until well combined. |
| Vanilla Extract | 1 teaspoon (5 ml) | Stir into the cream mixture. |
| Blue Food colouring | A few drops | Add to the cream mixture until you reach your desired shade of blue, reminiscent of the Cookie Monster. |
| Assorted Cookie Chunks (chocolate chip, Oreo, sugar cookies) | 1 cup (roughly chopped) | Gently fold into the mixture, ensuring a variety of cookie pieces are evenly distributed. |
| Mini Chocolate Chips | 1/2 cup (85 g) | Fold into the mixture along with the cookie chunks for added chocolatey goodness. |
| Pour the mixture into a loaf pan or an airtight container, using a spatula to smooth the top. Freeze for at least 6 hours or until firm. |
Snickerdoodle Ice Cream
Cinnamon and sugar come together in this delightful treat that captures the essence of your favourite cookie.
| Ingredient | Quantity | Preparation Step |
|---|---|---|
| Heavy Cream | 2 cups (480 ml) | Whip until stiff peaks form. |
| Sweetened Condensed Milk | 14 ounces (397 g) | Mix with the whipped cream until well combined. |
| Ground Cinnamon | 2 teaspoons | Stir into the cream mixture for that signature Snickerdoodle flavour. |
| Vanilla Extract | 1 teaspoon (5 ml) | Add it to the mixture to enhance the cookie flavour. |
| Cinnamon Sugar (equal parts cinnamon and granulated sugar) | 1/4 cup | Gently fold into the mixture to mimic the Snickerdoodle cookie’s topping. |
| Snickerdoodle Cookies (roughly chopped) | 1 cup | Fold in the mixture, ensuring pieces are evenly distributed for texture and flavour in every bite. |
| Pour the mixture into a loaf pan or an airtight container, using a spatula to smooth the top. Freeze for at least 6 hours or until firm. |
Biscoff Ice Cream
The unique, spiced flavour of Biscoff cookies is transformed into a creamy, dreamy ice cream that’s utterly addictive.
| Ingredient | Quantity | Preparation Step |
|---|---|---|
| Heavy Cream | 2 cups (480 ml) | Whip until stiff peaks form. |
| Sweetened Condensed Milk | 14 ounces (397 g) | Mix with the whipped cream until well combined. |
| Biscoff Spread | 1/2 cup (120 ml) | Warm slightly to soften, then fold into the cream mixture until well incorporated. |
| Vanilla Extract | 1 teaspoon (5 ml) | Stir the mixture to enhance the flavour. |
| Biscoff Cookies (roughly chopped) | 1 cup | Gently fold half of it into the mixture to add texture and flavour; reserve the rest for topping. |
| Additional Biscoff Spread (optional) | To taste | Swirl through the mixture for extra Biscoff flavour. |
| Pour the mixture into a loaf pan or an airtight container, and sprinkle the remaining chopped cookies on top. Freeze for at least 6 hours or until firm. |
Toasted Marshmallow Ice Cream with Fudge and Graham Swirls
A campfire in a cup, complete with gooey marshmallows, rich fudge, and crunchy Graham cracker swirls.
| Ingredient | Quantity | Preparation Step |
|---|---|---|
| Heavy Cream | 2 cups (480 ml) | Whip until stiff peaks form. |
| Sweetened Condensed Milk | 14 ounces (397 g) | Mix with the whipped cream until well combined. |
| Toasted Marshmallows | 2 cups | Toast marshmallows until golden brown, let cool, then blend into a puree. Mix the puree into the cream mixture. |
| Vanilla Extract | 1 teaspoon (5 ml) | Stir into the mixture to enhance the overall flavour. |
| Chocolate Fudge Sauce | 1/2 cup (120 ml) | Warm slightly to soften. Swirl through the ice cream mixture after it’s been placed in the container to create fudge swirls. |
| Graham Cracker Pieces | 1 cup | Crush lightly and fold into the mixture for texture, or sprinkle on top and swirl in for defined layers. |
| Pour the marshmallow cream mixture into a loaf pan or an airtight container. Layer in the fudge sauce and Graham crackers as desired. Freeze for at least 6 hours or until firm. |
Whether you’re channelling the brooding atmosphere of the Shelby family with a whisky-based cocktail or whipping up a batch of Biscoff ice cream for a weekend treat, the secret to success is the same: understanding the “why” behind the process.
From decoding the fine print in your travel insurance to mastering the ratio of a no-churn base, taking control of the “Adult Handbook” means you can spend less time stressing over the details and more time enjoying the experience.
