231 ice cream recipes

Cream cheese ice cream is an ultra-rich frozen dessert with the tangy cheesecake-like flavor of cream cheese, sweetened with sugar, eggs, vanilla, and a hit of lemon. Frozen cheesecake in scoopable form.

Mango cream ice cream uses just four ingredients: ripe mango purée, lime juice, sugar, and sour cream. Tangy, tropical, and churned in an ice cream maker for a refreshing scoop with serious depth.

Apricot ice cream with low-fat yogurt and fromage frais instead of cream. A lighter frozen dessert built on dried apricot puree, perfect for hot afternoons without the heaviness of dairy ice cream.

Avocado ice cream blends ripe Hass with whipped evaporated skim milk, citrus juices, and sugar into a creamy, naturally green frozen dessert. No-egg, no-churn-friendly tropical treat with Mexican and Filipino roots.

Mango ice cream made without a machine, blending ripe mango and papaya with a whipped egg-yolk custard, thick cream, coconut milk and ground almonds, then frozen in a mould until scoopable.

Old-fashioned chocolate ice cream for a hand-crank or electric churn. Cornstarch-thickened custard with semi-sweet chocolate, evaporated milk, whipping cream, and vanilla. Big batch built for porch socials.

Cantaloupe ice cream blends ripe puréed cantaloupe with egg yolks, sugar, milk, lemon juice, and whipped cream. Pale orange, floral, and frozen without an ice cream maker for a refreshing summer dessert.

Custard-base cinnamon ice cream infused with whole cinnamon sticks and a real vanilla bean. Egg yolk-thickened French style with heavy cream finish. Makes 12 servings.

Nothing can compete with a homemade ice cream, especially with all these juicy blueberries being added. A perfect treat in summer.

Not only is this recipe super easy to make – it’s delicious and nutritious too. You can top with a selection of nuts, honey (or more maple syrup) and we’ve also added a sprinkle of blueberry powder.

Mexican restaurant-style fried ice cream with rock-hard ice cream balls coated in crushed cornflakes, dipped in beer batter, and flash-fried at 375°F until golden. Crisp shell, frozen center, the showstopper dessert.

Homemade strawberry ice cream blends sweetened condensed milk, half-and-half, and strawberry soda with thawed berries for a creamy summer churn. A vintage two-step churned recipe.

This is a real ice cream that can beat Hagen daz. It's silky and creamy, toasted almonds infused custard has a rich and delicious almond taste. Toasted almond chunks being added at the end of the churning give the ice cream another layer of nutty and rich almond flavor and a little crunchiness when you have it in your mouth. A pure indulgence and enjoyment.

In a word, stunning... very easy to make and simple ingredients. I did not have an ice cream making machine, but felt I did'nt need one. Will be a firm favourite in my household, thankyou for your submission.

This delicious chocolate ice cream is low fat and low calorie, easy to make, much better for health.

Fried Mexican ice cream coats frozen ice cream balls in cinnamon-sugar cornflake crumbs, then flash-fries for a crunchy hot shell over cold creamy center. Restaurant-style dessert at home.