20 Totally Insane Homemade Ice Cream Recipes (2024)

As a general rule, nobody takes a bite of ice cream and says, "This is disgusting." That's because when cream meets sugar, it takes real effort to go astray flavor-wise. That makes ice cream the perfect place to indulge in flights of culinary fancy. Wondering what blueberry and lavender are like together? Buttermilk and lemon? Ginger, maple, and miso? Homemade ice cream is the place to find out. Here are 20 ideas that will make your ice cream the hit of the summer.

1. Double Chocolate Liqueur Ice Cream

20 Totally Insane Homemade Ice Cream Recipes (1)

Because you can never go wrong with double chocolate.

Get the recipe from Pass the Sushi.

2. Buttermilk Lemon Verbena Ice Cream

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As you might have guessed, lemon verbena brings a distinctive lemony herbaceousness to this light, tangy ice cream.

Get the recipe from Brooklyn Supper.

3. Toasted Coconut Ice Cream

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Even if you're just making dessert for one, this toasted coconut ice cream served with a drizzle, or a generous pour, of cajeta (Mexico's version of dulce de leche) is going to make your night.

Get the recipe from Kelly Bakes.

4. Vegan Blueberry Lavender Ice Cream

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Proof that vegan recipes can be adventurous too, this purple ice cream combines the somewhat unlikely flavors of blueberries and fresh lavender for some very tasty results.

Get the recipe from Tasty Yummies.

5. Cognac Medjool Date Ice Cream

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Medjool dates lend their distinct caramelly sweetness to this irresistibly boozy cognac ice cream.

Get the recipe from Brooklyn Supper.

6. Vegan Coconut Raspberry Ice Cream

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Coconut milk brings a creamy sweetness to this recipe for (perfectly pink) vegan raspberry ice cream.

Get the recipe from Two Peas and Their Pod.

7. Peach Cobbler Ice Cream With Texas Bourbon Caramel Sauce

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Everything good packed into one amazing dessert. You're welcome.

Get the recipe from A Southern Fairytale.

8. Sour Cherry Ice Cream

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Cherry ice cream is a longstanding summer favorite, and this recipe for homemade sour cherry ice cream hits the mark every time.

Get the recipe from Brooklyn Supper.

9. Pistachio Chocolate Ice Cream

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Forget the green food dye, this lusciously flavored pistachio ice cream is the real deal. And, with chunks of roasted pistachios and bittersweet chocolate chips, you'll be ready to forsake the storebought stuff forever.

Get the recipe from Cook Like a Champion.

10. Satsuma Plum Ice Cream

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A perfectly sweet plum can be hard to track down, but this recipe makes the most of whatever kind of plums you happen to have on hand and turns them into a tangy, lightly sweet dessert that's perfect for summer parties.

Get the recipe from Brooklyn Supper.

11. Grapefruit Curd Ice Cream

Bright grapefruit flavor and rich custard combine beautifully for a dessert that's simultaneously refreshing and decadent.

Get the recipe from Savory Simple.

12. Key Lime Pie Ice Cream

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Pie. In the form of ice cream. You've got this.

Get the recipe from Cafe Johnsonia.

13. Cherry Amaretto Chip

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Enjoy the simple things in life. Like cherries, amaretto, and chocolate.

Get the recipe from Cook Like a Champion.

14. Stout Ice Cream

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Gourmet ice cream flavors might not be everyone's thing, but beer-flavored ice cream? Prepare to impress.

Get the recipe from Brooklyn Supper.

15. Masala Chai Ice Cream

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Take your afternoon chai latte to the next level with this extravagantly spiced masala chai ice cream.

Get the recipe from A Brown Table.

16. Ginger Maple Miso Ice Cream

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Miso (yes, miso) brings a delicious hit of umami to this complex, spicy, and crazy-delicious homemade ice cream.

Get the recipe from Spa Bettie.

17. Bourbon Ice Cream

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Say good-bye to Jell-O shots, because the best way to get drunk on dessert is with a bowl of this surprisingly potent bourbon ice cream.

Get the recipe from Brooklyn Supper.

18. Dulce de Leche Ice Cream

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Diligent research has shown that dulce de leche or any kind of caramel ice cream is the best. Facts are facts.

Get the recipe from Laylita's Recipes.

19. Old-Fashioned Tutti Frutti Ice Cream

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"Tutti frutti" is a term that refers to any kind of mixed fruit ice cream. It's also a Little Richard song. And that's cool, since you'll need something to belt out as you make up a batch of this hand-churned delicacy.

Get the recipe from Cafe Johnsonia.

20. Chocolate Mint Ice Cream (No Machine Needed)

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Cool, minty refreshment can be yours, even if you don't have an ice cream maker! This clever recipe uses fluffy whipped cream as its base and chills up beautifully. Never go without ice cream again!

Get the recipe from The Kitchen is My Playground.

Related:
12 Life-Changing Chocolate Cakes You Need to Make
15 Insane Things You Can Do With Buttercream

Elizabeth Stark is a food writer with a passion for seasonal food, great desserts, and inadvisable wine pairings. Read more on her blog, Brooklyn Supper.

Follow Elizabeth on Twitter, Pinterest, and Facebook.

20 Totally Insane Homemade Ice Cream Recipes (21)

Elizabeth Stark

Elizabeth Stark is a food writer with a passion for seasonal food, great desserts, and inadvisable wine pairings. Read more on her blog, Brooklyn Supper.

20 Totally Insane Homemade Ice Cream Recipes (2024)

FAQs

What is the secret to making ice cream very creamy? ›

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

What ingredient makes ice cream thick? ›

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

How to make ice cream in the old days? ›

Ice cream at this time was made using the “ pot freezer” method,which involved placing a bowl of cream in a bucket of ice and salt (note: not mixing the ice and salt with cream as many believe).

How do you make homemade ice cream icy not creamy? ›

Here are some tips for making creamy, non-icy homemade ice cream: Use plenty of fat - A good ice cream base should contain ample fat, usually from dairy like cream, whole milk, or egg yolks. More fat means a smoother texture. Cook the base - Heating the ice cream base deactivates enzymes that can make ice cream icy.

What sugar is best for ice cream? ›

The kind of sugar you add also matters. High-viscosity liquid sweeteners like honey, glucose syrup, and yes, good 'ol corn syrup make for a more viscous base, which translates into chewy richness in churned ice cream.

Why put eggs in homemade ice cream? ›

Eggs add rich flavor and color, prevent ice crystallization and help create smooth and creamy ice cream. But adding raw or undercooked eggs can cause a Salmonella infection and it's usually the ingredient responsible for a foodborne illness outbreak associated with homemade ice cream.

What is the best thickener for homemade ice cream? ›

Great examples include arrowroot powder, cornflour, and tapioca flour. Unlike eggs, they do not alter the flavor too much. Plan on using between 2 and 3 teaspoons per quart (688 grams) of ice cream.

Can I use milk instead of heavy cream for ice cream? ›

Don't worry too much if you don't have whole milk or heavy cream. Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled.

How did pioneers make ice cream? ›

The method by which they did this was they used ice and added lots n lots of salt to that ice, the salt would prevent the ice from melting too fast. In this pool of ice n salt, the milk, cream and other ingredients were kept and churned constantly. This is how ice cream was made back then.

How to make ice cream in 10 minutes? ›

Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

What ingredient keeps homemade ice cream soft? ›

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

Which milk is best for ice cream? ›

You can certainly experiment with different types of milk, such as heavy cream, half-and-half, or a combination of milk and cream, but in my experience, whole milk produces the best results. Got the Vanilla Beans from NY vanilla, The Vanilla beans have rich and bold flavor that I really like . Happy ice cream making!

What is the best stabilizer for ice cream? ›

The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.

What makes ice cream light and fluffy? ›

Soft serve gets its characteristic lightness from its air content. Generally, soft serve has less fat and more air than hard serve ice cream. It is also served at warmer temperatures, giving the dessert its softness.

What gives ice cream its soft texture? ›

What makes ice cream smooth and silky? Common stabilizers used in ice cream, such as guar gum, carob bean gum and cellulose gum, function to reduce the degree of ice crystal growth by influencing viscosity and other rheological properties, thus limiting the mobility of water in the unfrozen aqueous portion.

Do eggs make ice cream creamier? ›

Eggs leverage the fat already present in the ice cream base (the butterfat in cream and milk) and make it work even further for a creamier texture. But wait, there's more! Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth.

References

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