17 Best Cuisinart Ice Cream Maker Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Popcorn

Creamy Popcorn Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT145M · Yield: [‘6’, ‘6 Servings’]

Popcorn Ice Cream is one of the most unique homemade ice cream flavors you’ll probably ever try. It’s incredibly creamy, but with a lightly salty and sweet flavor and that buttered popcorn taste you love to snack on.

Ingredients

• 1/4 cup butter
• 1 1/2 cups vegetable stock
• 1 ear fresh corn (shaved from the cob or 1/2 cup canned corn)
• 1/4 teaspoon salt
• 1 1/2 cups popped popcorn (divided)
• 1/2 cup sugar (divided)
• 1/2 cup whole milk
• 1/8 teaspoon salt
• 2 large egg yolks
• 1 cup single cream or half & half

Instructions

1. In one saucepan, over medium heat, add the butter and corn. Saute until softened, about 10 minutes. Add vegetable stock and reduce down by half, over medium heat, about 10-15 minutes. Remove from heat.
2. Pop the popcorn. Add 1/2 of the bag to the corn mixture and stir it together. Cover and chill completely.
3. Once chilled, blend the corn mixture in a blender until smooth. Strain it through a fine mesh sieve to remove the solids. Reserve until ready to churn the ice cream.
4. In another saucepan over medium heat, combine the milk, salt, and half the sugar. Stir the mixture constantly as you bring it just to a simmer (do not boil). Remove from heat.
5. In a small bowl, whisk together the egg yolks and remaining sugar just until combined.
6. To temper the eggs, slowly add 1/2 cup of the milk mixture in a drizzle into the egg mixture. Do this slowly so as not to cook the eggs.
7. Pour the entire egg mixture back into the saucepan with the milk mixture. Simmer over medium heat, about 3 minutes. Do not boil the mixture.
8. Remove the pot from the heat and let cool.
9. Pour the cooled custard mixture into the bowl with the corn mixture and refrigerate until cold, at least 2 hours.
10. When you’re ready to churn the ice cream add the cream to the custard mixture. Pour the mixture into your ice cream maker. Churn until the ice cream is thick, about 10-15 minutes.

2. Pink Velvet Ice Cream with Cream Cheese

Pink Velvet Ice Cream with Cream Cheese Frosting Swirl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT165M · Yield: [’16’, ’16 Servings’]

Pink velvet ice cream is creamy with just a hint of chocolate and a swirl of cream cheese frosting. If you like red velvet cake you are going to love this pink velvet ice cream.

Ingredients

• 1 cup whole milk
• 1 Tablespoon vinegar
• 8 ounces cream cheese (softened)
• ¼ cup granulated sugar
• 2 Tablespoons cocoa powder
• 14 ounces sweetened condensed milk
• 1 teaspoon red food coloring gel
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 8 oz cream cheese (softened)
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar

Instructions Ice Cream

1. Put a tablespoon of vinegar in a cup with your whole milk and stir. Set aside for a few minutes as it becomes buttermilk.
2. In a food processor or mixer, beat the cream cheese until smooth. Add the cocoa powder and sugar and mix until lump free. Be sure the scrape the sides of the bowl.
3. Slowly drizzle in the sweetened condensed milk as you mix until fully combined. Add the milk mixture and stir until incorporated.
4. Blend in the food coloring and vanilla.
5. Mix in the heavy cream, until just combined. You don’t want to add too much air at this point.
6. Store in your refrigerator until ready to churn it.
7. Freeze as directed in your ice cream maker. While it churns, go ahead and make the cream cheese frosting swirl.

Swirl

1. Beat cream cheese until smooth.
2. Add vanilla extract and mix again. Slowly add the powdered sugar and mix until completely incorporated.
3. When your ice cream is finished in the ice cream maker put half of it into your container. Dollop half of the cream cheese icing over it and swirl with a knife. Gently spread the rest of your ice cream over that. Dollop with remaining icing and swirl the top half with a knife.
4. Store in your freezer until ready to serve.

3. Pumpkin Pie

Pumpkin Pie Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Loaded with all your favorite fall flavors, this pumpkin ice cream recipe has a velvety ice cream base blended with pumpkin puree and spices.

Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cups granulated sugar
• 1/2 cup pumpkin puree*
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup crumbled graham crackers
• 1 cup granulated sugar
• 1 cup water
• 1 cup heavy cream
• 1 tablespoon butter
• sea salt

Instructions Pumpkin Pie Ice Cream

1. If your ice cream maker requires you to freeze the bowl, do so at least 24 hours in advance. A less than thoroughly frozen bowl will impact the ice cream setting.
2. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar,unsweetened pumpkin puree (do not use pumpkin pie mix), ground cinnamon and salt. Whisk until the sugar has dissolved.
3. Pour the mixture into your ice cream maker and churn according to manufacturer instructions.
4. During the last 3 minutes of the churn, pour the crumbled graham crackers into the ice cream maker.
5. When the ice cream is ready, transfer to a lidded container and store in the freezer until ready to serve.

Salted Caramel Sauce

1. Add the granulated sugar and water to a heavy bottomed pot on low heat and allow the sugar to melt.
2. Raise the heat to medium and cook until it begins to color. Do not walk away because it can burn quickly.
3. Pour in the heavy cream (the mixture will bubble up) and stir. If pieces of sugar clump up, continue stirring, on low heat, until they dissolve.
4. Stir in the butter and sea salt to taste.

4. Cereal Milk

Cereal Milk Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT30M · Total: PT795M · Yield: [’10’, ’10 servings (½ cup)’]

Silky smooth, creamy, milky, and tastes like the cornflakes-soaked milk at the bottom of your cereal bowl – this Cereal Milk Ice Cream is one of my all-time favorite summer-time treats!EASY – This recipe is great for a novice. This does require an extra technique that is easy as well. Requires an ice cream machine. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Ingredients

• 2 ½ cups kellogs cornflakes
• 720 mL full cream milk (3 cups)
• 4 egg yolks (from large eggs)
• 150 g white sugar (¾ cup)
• 30 mL corn syrup (2 tbsp. Optional, but helps keep the ice cream smooth)
• ½ tsp sea salt
• 240 mL whipping cream / heavy cream (1 cup. 35% fat. )
• Crushed cornflakes to serve

Instructions

1. Preheat oven to 300°F/150°C. Spread the cornflakes on a baking tray and toast it in the preheated oven for about 10 – 15 minutes. The cornflakes should become slightly darker in color.
2. Once cornflakes are toasted, remove from the oven and transfer into a large saucepan or bowl.
3. Pour the full cream milk over the cornflakes. Mix to combine and let it to sit in the fridge for about 3 hours until the cornflakes are fully soaked and the milk is fully infused with the flavor. You can refrigerate it overnight as well, but this will result in the cornflakes absorbing all of the milk.
4. To make the custard, strain the cornflakes milk through a sieve. Press down on the cornflakes to extract as much of the milk as possible. Mix the cereal milk and then measure out 2 cups of it and set aside. If there’s any cereal milk remaining, you can use it to make amazing hot/ice chocolate for kids (or yourself of course!).
5. Place the egg yolks, corn syrup, sugar and salt in the saucepan and whisk to create a smooth, creamy paste. Make sure there are no egg yolk clumps in the mixture.
6. Whisk the cereal infused milk into the egg-sugar mix. Add the whipping cream and whisk well to combine.
7. Heat the saucepan over medium heat, while stirring the milk mixture frequently. Heat the custard until it registers at 165 – 170°F (I heat it to 166°F). If you don’t have a thermometer, then you can heat the milk mixture until it’s steaming, but NOT boiling.
8. Remove from the heat and let it cool down. Whisk occasionally to prevent a skin from forming on top. Once cooled down, let it to chill in the fridge for about 2 – 4 hours, or even overnight.
9. Churn the ice cream in your ice cream maker according to manufacturer’s directions. Transfer the churned ice cream into a container and freeze for at least 2 – 4 hours until the ice cream is completely frozen.
10. Serve with crushed cornflakes on top.

5. Pistachio

Pistachio Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Yield: [‘6’, ‘6 serves (2/3 cup each)’]

This homemade pistachio ice cream is full of toasty roasty pistachio flavor and pretty green color that’s totally natural and actually tastes like pistachios.

Ingredients

• 1/2 cup (140gms) pure pistachio paste
• 2 teaspoons (5gms) tapioca starch
• 2 cups (500mls) milk
• 1 cup (250mls) thickened cream
• 1/2 cup (110gms) white sugar
• 1/2 tablespoon (15gms) glucose syrup
• 1/4 teaspoon vanilla essence
• 1 pinch salt

Instructions

1. Measure the tapioca starch into a small bowl. Measure out the milk, then add a couple of tablespoons of the milk into the bowl with the tapioca starch. Mix well to form a slurry and get out all the lumps.
2. Add the milk, cream, sugar and glucose syrup to a small pot on the stove. Heat on medium and stir well until all the sugar is dissolved.
3. Add tapioca starch slurry and stir well for a few minutes on medium heat. Remove from heat and allow to cool for about few minutes.
4. Add the pistachio paste and vanilla essence and blend well until smooth. Chill in the fridge for at least four hours, ideally overnight.
5. Put your ice cream storage container into the freezer to chill. If you are using a self-chilling churner turn it on ten mins before to chill. Churn the ice cream. It will be the consistency of soft-serve when done.
6. Transfer to the chilled ice cream container, cover and freeze for at least four hours, or until firm.
7. To serve remove from the freezer, scoop and enjoy. Fabulous on its own or with some extra chopped roasted pistachios sprinkled over the top. Delicious!

6. Chocolate Raspberry Swirl

Chocolate Raspberry Swirl Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497080H6M15S · Total: PT-497080H6M15S · Yield: [‘2’, ‘Approximately 2 pints of ice cream’]

Chocolate Raspberry Swirl Ice Cream is the perfect summer treat, so get that ice cream maker churning!

Ingredients

• 1 cup whole milk
• 2 cups whipping cream
• 3/4 cup white sugar
• A pinch of salt
• 5 large egg yolks
• 1 tsp. pure vanilla extract or vanilla bean paste
• 1 cup fresh raspberries
• 1/4 cup white sugar
• 1 1/2 tsp. cornstarch
• 1 Tbsp. lemon juice
• 1 3.5 oz. bar of dark chocolate, chopped finely

Instructions

1. For the Ice Cream Custard: Beat the egg yolks in a medium sized mixing bowl and set them aside.  In a medium sized stock pot, combine the milk, whipping cream, sugar, and salt.  Heat and stir the milk and cream until gently simmering, then gradually pour it into the egg yolks, whisking as you pour. You are tempering the eggs with this step, or slowly bringing them to a similar temperature as the warm cream so that they don’t scramble when they are poured into the warm pan.
2. Return the entire mixture to the pan, then heat over medium low, stirring constantly with a rubber spatula to prevent it from burning and clumping.  Do not let it come to a boil, as this will likely make the mixture curdle.  Heat until it is 194° F (90°C), or is thick enough to coat a clean spoon without dripping off.  Stir in the vanilla extract.
3. Pour the mixture into a bowl, cover with a layer of clingwrap directly on top of the custard, and refrigerate for at least 8 hours and up to 24.
4. For the Rasberry Swirl: In a small saucepan, combine the raspberries, 1/4 cup white sugar, cornstarch, and lemon juice. Mash the sugar and cornstarch into the raspberries with a fork, then stir over medium-low heat for about 5 minutes.  When it’s ready, it will no longer look cloudy but should look more like a jelly.
5. Pour the sauce through a sieve into a bowl, pressing through with a spoon to extract as much of the juice and fruit from the seeds as possible.  Discard the seed and let the sauce come to room temperature.
6. To Churn the Ice Cream: Churn the custard according to your ice cream maker’s instructions.  Once it has reached soft serve stage, spoon about 1/4 of the mixture into the container it will be stored in.  Pour about 1/3 of the rasberry sauce and chopped chocolate, then repeat those steps until all of the ice cream and sauce are combined.  Before putting it into the freezer, swirl with a knife.  Freeze until hard, about 8-12 hours. Make sure to cover the ice cream well with cling film or a lid, and it will keep in the freezer for about two weeks.

7. Cookies and Cream

Dairy Free Gluten Free Cookies + Cream Ice Cream Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT100M · Yield: [‘2’, ‘2 pints’]

The most delicious dairy free cookies and cream ice cream recipe, using gluten free Oreos. Can be made vegan friendly!

Ingredients

• 1 can full fat coconut milk
• 1 can coconut cream
• 2 tbsp vanilla bean paste
• 1 tbsp gelatin oragar agar for vegan option
• 1/4 cup granulated monk fruit
• Pinch of sea salt
• 8 Gluten Free Oreos (crushed)

Instructions

1. Over low heat, pour canned coconut milk +cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
2. While still heating, stir in vanilla bean paste, monk fruit and salt, whisking again to combine.
3. Remove from heat and whisk in gelatin/agar agar vigorously until it has fully dissolved into the coconut milk ice cream base, about 30 seconds.
4. Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
5. Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
6. While ice cream is churning, add Oreos to a food processor and pulse to crush. Be careful not to blitz too finely; you will still want pieces of the cookie to remain intact.
7. During the last minute of your churning process, add in crushed Oreo pieces and allow the machine to mix in until combined.
8. Spoon ice cream into pint containers and freeze for at least 2-3 hours prior to serving.

8. Ube

Ube Ice Cream Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT285M · Yield: [‘8’, ‘8 servings’]

A fun and colorful dessert made with purple yams. This Ube Ice Cream Recipe is easy to make and has a unique flavor everyone will love.

Ingredients

• 2 tablespoons ube powder
• 1 cup water
• 1½ cups whole milk
• 1¼ cups granulated sugar
• 3 cups heavy cream
• 1½ tablespoons ube extract
• toasted coconut ((optional topping))

Instructions

1. Start by adding the ube powder and water in a saucepan over medium heat. Bring to a simmer and stir until the mixture thickens. Remove from the heat and allow the mixture to cool. To speed up cooling time, remove from the hot pan and place in the refrigerator while preparing the rest of the ingredients.
2. Add the milk and sugar to a large mixing bowl and whisk together until the sugar dissolves. Stir in the heavy cream and ube extract.
3. Mix in the cooled rehydrated ube and stir until completely combined.
4. Add the ice cream mixture to your ice cream maker and churn for 25 minutes (or according to your manufacture’s instructions).
5. Place the ice cream in a freezer-safe covered container and allow it to firm up for a few hours or overnight. Store any leftover ice cream covered in the freezer. Enjoy!

9. Biscoff

Biscoff Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Biscoff ice cream is a pleasant treat for the summer or any occasion. Check out how to make this delicious Biscoff ice cream in an ice cream maker with cookie butter.

Ingredients

• 3/4 cup Milk ((whole))
• 1/3 cup Organic cane sugar
• 1 pinch Salt
• 3/4 cup Biscoff cookie butter ((at room temperature))
• 1 1/2 cup Heavy cream
• 10 count Biscoff cookies ((crushed))

Instructions

1. Blend the milk, sugar, cookie butter, and salt using a hand blender or stand mixer until sugar is dissolved.
2. Mix the heavy cream with a spatula (do not blend).
3. Optionally, refrigerate the mixture for about 1 hour before churning.
4. Stir the mixture and transfer it to the ice cream maker bowl.
5. Churn the mixture for about 25-30 minutes.
6. Transfer the Biscoff ice cream to a freezer-safe container.
7. Put the crushed Biscoff cookies at the bottom, middle, and on the top layer of the ice cream.
8. Freeze the ice cream for about 5-6 hours before serving.

10. Matcha

Dairy Free Matcha Honey Lavender Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT100M · Yield: [‘4’]

This delicious coconut milk matcha green tea ice cream is kicked up a few notches with the addition of honey and lavender. Creamy and delicious dairy free and refined sugar free ice cream is the perfect refreshing treat!

Ingredients

• 1 can full fat coconut milk
• 1 can coconut cream
• 1 tbsp gelatin
• pinch of sea salt
• 1 tsp vanilla extract or vanilla bean paste
• 1-2 tbsp matcha
• 3 tbsp honey
• 3 tbsp monk fruit
• 2 drops culinary lavender extract

Instructions

1. Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
2. While still heating, stir in vanilla extract, pinch of salt, monk fruit, honey and matcha whisking again to combine.
3. Next, mix in gelatin and whisk vigorously to avoid clumping.
4. Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
5. Once the coconut mixture is cool, add to frozen bowl of ice cream maker , add in lavender extract + churn according to machine instructions.
6. Pour into pint containers and store in the freezer.

11. Chocolate Marshmallow

Chocolate Marshmallow Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT260M · Yield: [’10’]

This homemade chocolate ice cream has double the marshmallow fun. The ice cream is loaded with swirls of gooey marshmallow fluff and tons of soft mini marshmallows too. It’s rich, sweet, chewy, creamy, & over-the-top amazing. It’s like rocky road without the nuts & no one can resist it.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 3/4 cup unsweetened cocoa powder (natural or Dutch process)
• 2/3 cup mini marshmallows
• 3.5 ounces marshmallow creme (1/2 of the 7oz jar)

Instructions

1. Make sure the ice cream maker insert has been in the freezer overnight to be solid and ready to use.
2. In a medium-sized bowl whisk together the cream, milk, vanilla, & sugar.  Once the sugar is dissolved, add the cocoa powder.  Whisk briskly for 2 minutes to be sure it is completely incorporated into the cream mixture.
3. Put the bowl in the freezer for 30 minutes. You want the chocolate cream mixture to be VERY cold before adding it to your ice cream maker.
4. Once the mixture is cold, whisk it again to bring all the ingredients back together – some cocoa may have settled to the bottom.
5. Assemble your ice cream maker and place the frozen insert into position. Slowly add the chocolate mixture into the ice cream maker while it is running.  Let the machine do the magic.  It should take 12-15 minutes for it to churn.
6. While it is churning, grab the marshmallows, fluffy, and a dish to put everything in.I am using a 5×7.5×2.5” container that holds 50ox or 1.5ml. You want something that holds at least 1.5 quarts.
7. Once it is almost done, add ½ the container of marshmallow creme to a small microwave-safe bowl. Microwave for 10 seconds and stir. Repeat 10-second intervals until it melted and a thick liquid. Mine took 20 seconds and it was ready.
8. Once the chocolate ice cream is done, spoon half of it into the freezer-safe container.  Using a spoon, drop half ½ of the warm marshmallow creme into blobs & swirl over the ice cream. Sprinkle on ½ the mini marshmallows evenly over the top. Using a butter knife, swirl everything together so that you can distribute it all while still leaving streaks of chocolate with no marshmallows in it.
9. Repeat with the remaining chocolate ice cream, marshmallow creme, & mini marshmallows.   Put the lid on the container or top with plastic wrap.  Place the ice cream in the freezer for 4-6 hours.
10. Once it is solid and scoopable it is ready to enjoy.  ENJOY!

12. Peanut Butter Chocolate

Peanut Butter Chocolate Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT365M · Yield: [’14’, ’14 Servings’]

Silky, smooth, creamy and decadent peanut butter chocolate ice cream that requires no ice cream maker, no eggs, and no experience! Incredibly rich and delicious, perfect for chocolate and peanut butter lovers.

Ingredients

• 4 Tbsp raw cacao powder*
• 2 cups heavy whipping cream
• 1 cup chocolate chips
• 1 cup creamy peanut butter (divided)
• 1 14-oz can sweetened condensed milk
• 2 tsp pure vanilla extract (optional)
• ¼ tsp sea salt (to taste)

Instructions

1. Add the cacao powder to a small saucepan with 4 tablespoons of water. Heat over medium-low heat and stir continuously, until thick, creamy, and combined.
2. Add ½ cup of the heavy whipping cream to the saucepan and mix until well-combined.
3. Pour in the chocolate chips and continue stirring constantly until a thick chocolate ganache forms and everything is well-combined.
4. Stir in ½ cup of the peanut butter.
5. Pour the rest of the heavy whipping cream (about 1 ½ cups), the sweetened condensed milk, and the chocolate mixture in a high-powered blender. Blend on a low speed just until everything is creamy and combined. Avoid over-mixing to ensure small ice crystals don’t form during the freezing process. If you don’t own a blender, you can perform this step using an electric hand mixer and a large bowl.
6. Dollop half of the remaining peanut butter on the bottom of a 9” x 5” loaf pan (or freezer-safe container), creating little peanut butter lumps.
7. Pour the chocolate peanut butter ice cream base into the loaf pan, then dollop the remaining peanut butter on top. If you’d like, you can swirl the peanut butter, creating a peanut butter swirl.
8. Cover with plastic wrap and freeze for at least 6 hours, or until the ice cream has completely set up.
9. Note: if you own an ice cream maker, you can churn the peanut butter chocolate ice cream base in your ice cream maker. Make sure to follow the manufacture instructions of your ice cream maker (which typically involves freezing the ice cream bowl for at least 24 hours ahead of time).
10. When you’re ready to serve the ice cream, bring it out of the freezer and thaw it on the counter for 5 to 10 minutes before scooping and serving.

13. Chocolate

Best Homemade Chocolate Ice Cream Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT760M · Yield: [’12’, ’12 servings’]

Rich, ultra-creamy, and chocolatey, this is the best homemade chocolate ice cream recipe ever! It’s easy to make with only 7 ingredients (including two forms of chocolate), has a rich chocolate flavor, and is just as good as any ice cream shop!

Ingredients

• 2 cups heavy cream (divided)
• ¼ cup unsweetened cocoa powder
• 6 ounces semisweet chocolate (chopped (or chocolate chips))
• 1 ½ cups whole milk
• ¾ cup granulated sugar
• ⅛ tsp sea salt
• 3 large egg yolks (beaten)
• ½ tsp pure vanilla extract

Instructions

1. Whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and boil/simmer for 30 seconds whisking constantly.
2. Remove from heat and add chopped chocolate and whisk until smooth. Add remaining 1 cup of cream and whisk to combine.
3. Transfer mixture to a large bowl and position a fine mesh strainer over it. Set aside.
4. In a small bowl, whisk together egg yolks.
5. In a saucepan over medium heat, whisk together milk, sugar and sea salt.
6. Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
7. Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and lightly coats the spatula (it does this when it reaches about 170 degrees F).
8. Pour the thickened custard through the metal strainer into the other ingredients in the bowl. Stir until combined. Discard any custard residue left on the strainer.
9. Add the vanilla and stir to combine.
10. Place a lid on top and let the mixture cool in the refrigerator for at least 6 hours, or overnight. To speed up the cooling process, you can place the container of the chocolate ice cream liquid base into an ice bath and stir it often.
11. Once the ice cream mixture is chilled, churn it in an ice cream maker until thick and frozen (30-40 minutes).
12. Transfer to an airtight container and freeze for at least 6 hours.
13. Serve!

14. Cookie Dough

Chocolate Chip Cookie Dough Ice Cream Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT400M · Yield: [’15’, ’15 Servings (makes 1.5 pints)’]

The best chocolate chip cookie dough ice cream recipe! A creamy homemade vanilla ice cream is loaded with cookie dough chunks so there’s a piece in every bite.

Ingredients

• 2 cups half and half
• 1 cup heavy cream
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ¼ teaspoon fine sea salt
• 4 egg yolks
• 1 teaspoon pure vanilla extract
• ½ cup butter (softened)
• ½ cup granulated sugar
• ¼ cup light brown sugar (packed)
• 4 Tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon fine sea salt
• ½ cup mini chocolate chips

Instructions Make the Ice Cream

1. In a medium saucepan, warm half and half, granulated sugar, brown sugar and salt over medium heat.
2. Beat egg yolks in a small mixing bowl, add ½ cup of the warm half and half mixture to the egg yolks and whisk to combine. Once combined, pour the mixture into to the half and half on the stovetop.
3. Cook over medium-low heat stirring constantly until the mixture thickens slightly and just barely coats the back of a spatula.
4. Put the heavy cream into a bowl, then place a fine mesh strainer on top of the bowl.
5. Strain the custard into the heavy cream. Discard the residue on the strainer.
6. Add vanilla extract and stir to combine.
7. Transfer to an airtight container and cool completely in the fridge (preferably overnight).

Make the Cookie Dough

1. Line a baking sheet with wax paper, set aside.
2. In a small bowl, mix together the flour, baking soda, baking powder and sea salt. Set aside.
3. In a medium bowl, cream together butter, granulated sugar and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.
4. Add 4 Tablespoons milk and vanilla extract and beat on medium speed until combined.
5. Add dry ingredients and mix, starting on low speed and increasing to medium-high, until all ingredients are combined.
6. Add mini chocolate chips and stir until evenly distributed.
7. Spread the cookie dough evenly on the prepared baking sheet, then place it in the freezer to harden.
8. One hardened, cut into chunks with a sharp knife. Then keep frozen until ready to add to the ice cream.

Churn & Assemble the Ice Cream

1. Once the vanilla ice cream is completely chilled, turn an ice cream make on and pour mixture into it while it’s turning. Churn until thick and frozen.

Freeze & Serve

1. Transfer to a freezer-friendly container.
2. Add the cookie dough pieces to the churned ice cream and stir until evenly combined.
3. Transfer to the freezer to freeze until hardened (3-4 hours).
4. Remove from the freezer 3-5 minutes before serving to soften. Then scoop and enjoy.

15. Lemon Blueberry

Lemon Blueberry Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT255M · Yield: [’12’, ’12 scoops’]

This super creamy ice cream boasts huge, natural lemony tart flavor and is contransted by a perfectly sweet, jammy blueberry swirl.

Ingredients

• 550 grams whole milk (2 cups plus 2 Tablespoons)
• 255 grams heavy cream (1 cup plus 1 Tablespoon)
• 200 grams sugar (divided (1 cup))
• 6 large egg yolks
• 3 Tablespoons lemon zest (3 large lemons)
• 178 grams lemon juice (¾ cup)
• 1 teaspoon vanilla extract
• 1½ cups blueberries (fresh or frozen)
• 66 grams sugar (⅓ cup)
• ¼ teaspoon cinnamon
• small pinch ground cloves
• 2 teaspoons vodka (optional)

Instructions

1. Fill a large bowl half way with ice. Pour cold water over the ice so that the bowl is no more than ⅔ high. Place a clean bowl on top of the water bath. Place a strainer over the empty bowl. Set aside
2. Pour half the sugar (you can eyeball half) into a 2 or 3 quart saucepan. Add the lemon zest and press it into the sugar with your fingertips. Add the milk and cream and whisk over low to medium heat, stirring occasionally to ensure the sugar dissolves. Heat to a simmer.
3. While the liquid heats up, vigorously whisk the egg yolks with the remaining sugar. You want to whisk it until the mixture turns pale yellow, becomes thick, and forms a ribbon when dripped on itself. (You can use an electric mixer with the whisk attachment if you are feeling lazy. It will take approximately 5 minutes of constant whisking by hand.)
4. Once the liquid mixture comes to a simmer, turn the heat off and let it sit for a minute or two. With the bowl containing the egg/sugar mixture secure on the counter (if no one is around to hold it, place it on a rubber mat or wet a dishtowel and wrap it around the base of the bowl), slowly pour the heated liquid mixture into the eggs, whisking constantly. Once fully incorporated, pour the contents of the bowl back into the saucepan. Over a medium-low heat, stir the mixture constantly with a wooden spoon until it reaches 185° F or a line holds when you drag your finger across the back of the wooden spoon. (It should only take a minute or two to reach the correct temperature.)
5. Immediately remove the saucepan from the heat and pour the cooked mixture through the strainer into the empty bowl sitting in the ice water bath. Lift strainer and discard the zest. Stir in the vanilla and lemon juice. Continue stirring every few minutes as it sits in the ice bath until the mixture has completely cooled, about 10 minutes.
6. Pour into a container. Cover with plastic wrap directly over (touching) the mixture. Cover and place in refrigerator for 4-24 hours.
7. Combine all the blueberry swirl ingedients into a small saucepan. Cook over medium heat, stirring constantly, about 5 minutes. The mixture should be deep puple and slightly thicken. Remove from heat and transfer to a heatproof container. Allow to cool to room temperature. Mix in vodka, if using. Cover and refrigerate until ready to use.
8. Follow your ice cream manufacturer’s directions to churn the ice cream. Transfer the ice cream to a freezer container, layering it with the blueberry swirl. Cover with a piece of parchment paper or plastic wrap directly on the surface. Cover container and freeze.

16. Cinnamon Swirl

Cinnamon Swirl Ice Cream Cuisinart Ice Cream Maker Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’]

Best Homemade Cinnamon Swirl Ice Cream – an easy Cuisinart Ice Cream Recipe that can be also be made without a gelato maker! Serve it with apple pie!

Ingredients

• 600 ml heavy cream – 2 1/2 cups
• 5 large free-range egg yolks
• 1/4 tsp salt
• 50 g sugar – 1/4 cup
• 1 vanilla bean or 2 tbsp vanilla extract
• For the cinnamon ripple
• 75 g salted butter- 1/3 cup
• 50 g soft brown sugar – 1/4 cup
• 50 g caster sugar – 1/4 cup
• 1/4 tsp salt
• 2 tbsp ground cinnamon
• 50 ml double cream/ heavy cream

Instructions

1. Split the vanilla pod lengthways with a sharp knife and scrape out the seeds / vanilla caviar. Put heavy cream in a small saucepan. Add the vanilla seeds along with the scraped out pod and heat everything slowly, bring to the boil and set aside. Remove the vanilla pod. If using extract or vanilla bean paste just add that to the milk.
2. Mix egg yolks with sugar with salt in a flat bowl using handheld whisk until smooth. Quickly pour some of the hot vanilla cream into the egg mixture, stirring to temper the egg yolks. Return the custard to your pot and stir until it thickens. Now, you can set the bowl with custard ocer a ice-cold water bath for a whisk for 4-6 minutes to cool, then let it cool in the refrigerator for another 30 minutes or longer.
3. Make Cinnamon Ice Cream in your Cuisinart: Pour the chilled vanilla custard into the frozen freezer bowl and let it churn until thickened, about 20 minutes. The ice cream will have a soft serve texture. Transfer the ice cream to an airtight container, swirl in the cinnamon swirl and place in the freezer to firm up or another 1 1/2- 2 hours.
4. Any ice cream maker: Pour the ice cream base into the container of your ( pre-chilled) ice cream maker and let it churn until it reaches soft serve texture, 20 – 40 minutes depending on your brand of ice cream maker. Fill the vanilla ice cream in a pre-chilled container, swirl with the cinnamon brown sugar swirl and close with a lid or cover with cling film to store and place in the back of your freezer.
5. If you don’t have an ice cream machine, freeze in an airtight container. Every 2 hours or so remove and whisk with an electric hand mixer or a fork to break up the ice crystals. You’ll need to do this 3-4 times, otherwise your ice cream won’t have a smooth consistency.)
6. For the cinnamon ripple, melt the butter in a pan, then add both sugars and the cinnamon and swirl to combine. At this point, you can either heat further to dissolve the sugar or remove from the heat to keep a bit of a crunchy texture. Add the double cream, stir to combine, then leave to cool slightly.
7. Transfer the ice cream to a freezerproof container (if using a machine), then swirl the cinnamon sauce through with a fork to give a ripple effect. Freeze for a further hour or so until firm, then serve.

17. Strawberry Vanilla Custard

Roasted Strawberry Vanilla Custard Ice Cream (REAL Ice Cream) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘2’, ‘2 litres’]

Old-fashioned homemade vanilla custard ice-cream with honey-roasted strawberries made only with REAL cream. This is as traditional and decadent as ice-cream gets. No fillers, no refined sugars; sweetened with local honey and strawberries. This a truly nutrient-dense dessert made from some real superfood ingredients.

Ingredients

• 2 litres of real cream (if not using fresh raw cream, check your labels and do not use anything with fillers or emulsifiers)
• 6 egg yolks
• 1 vanilla bean (or 1 tablespoon good vanilla extract)
• A batch of roasted strawberries in honey
• Ice-Cream Maker
• (Optional Ice-Cream Storage Tub)

Instructions

1. Make sure the freezer bowl (and second bowl if using) from your ice cream maker is in the freezer. It needs 16-24 hours of freezing time.
2. Start your batch of slow-roasted strawberries in honey but increase the honey in the recipe to 1 cup.
3. Separate your egg yolk from the whites into a medium bowl.
4. Pour your cream into a large, heavy-bottomed pot.
5. Split your vanilla bean in half length-wise, scrape out the beans into the cream and add the vanilla pod too.
6. Slowly heat the cream over medium heat, stirring frequently, until just before boiling before removing promptly from heat.
7. Take a ladle-full of the hot cream and slowly add it into your bowl with the egg yolks, whisking quickly. This step is necessary to temper the eggs and avoid curdling them.
8. Repeat this a couple more times.
9. Slowly pour the egg-hot cream mixture back into the large pot and return it to the stove over medium heat.
10. Stir constantly as the mixture thickens.
11. When it coats the back of your spoon, your custard is ready. Strain it through a colander and discard the vanilla bean pod.
12. When your strawberries are finished roasting, mix them into the custard mixture too. You can puree them or leave them as-is. If you want to add food colouring, now is a good time.
13. Place everything into the refrigerator for at least 4 hours or overnight.
14. When ready to make your ice cream, work quickly so that the freezer bowl stays frozen.
15. Take the bowl out of the freezer, set it up on your ice cream maker, and then pour in your vanilla custard strawberry mixture. Take care not to overfill as I did in the video!
16. Turn the machine on and set a timer for 20 minutes.
17. After 20 minutes I like to check the consistency and run the machine for an additional 5-10 minutes. If you were to add any extra ingredients like nuts or chocolate chips, this is when you would do that too.
18. If making an additional litre (depending on your ice cream maker) take the second bowl out of the freezer and repeat the necessary steps.
19. Once done, the ice cream is ready to eat but it will be soft. If you prefer a firmer consistency, scoop it into tubs and freeze for another couple hours.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.