20 Creamy Whynter Ice Cream Maker Recipes Delicious

Craving silky-smooth, dreamy ice cream without the fuss? Your Whynter ice cream maker is about to become your new best friend! We’ve rounded up 20 irresistibly creamy recipes—from classic vanilla bean to decadent salted caramel—that’ll have you scooping perfection in no time. Whether you’re a churn newbie or a dessert pro, these easy, mouthwatering treats are guaranteed to impress. Ready to dive in? Let’s get swirling!

Classic Vanilla Bean Ice Cream

Nothing beats the rich, fragrant flavor of homemade vanilla bean ice cream—it’s pure nostalgia in every creamy spoonful.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split and seeds scraped (or 1 tbsp pure vanilla extract)
• 1/8 tsp fine sea salt
• 6 large egg yolks

Instructions:

1. In a medium saucepan over low heat, combine heavy cream, whole milk, 1/2 cup of the sugar, vanilla bean seeds (or extract), and 1/8 tsp salt. Warm until just steaming (about 5 minutes), stirring occasionally—do not boil.
2. In a separate bowl, whisk egg yolks and remaining 1/4 cup sugar until pale and slightly thickened. Slowly pour 1/2 cup of the warm cream mixture into the yolks, whisking constantly to temper.
3. Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 5–7 minutes; do not exceed 175°F).
4. Strain the custard through a fine-mesh sieve into a clean bowl. Cool to room temperature, then cover and chill for at least 4 hours (or overnight).
5. Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes), then transfer to a freezer-safe container and freeze for 4 hours before serving.

The flecks of real vanilla bean add a luxurious depth to this silky-smooth ice cream—no store-bought version compares!

Tip: For extra richness, swap 1/2 cup of the heavy cream for full-fat coconut milk.

Rich Chocolate Fudge Ice Cream

This decadent ice cream is a chocolate lover’s dream—velvety, fudgy, and impossibly creamy with just the right amount of sweetness.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 1/4 cup light corn syrup
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1/2 cup chopped semisweet chocolate (or chocolate fudge swirl)

Instructions:

1. In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, cocoa powder, corn syrup, and salt. Heat over medium-low, stirring constantly, until the sugar dissolves and the mixture is smooth (about 5 minutes). Do not boil.
2. Remove from heat and stir in the vanilla extract. Let cool to room temperature, then cover and refrigerate for at least 4 hours (or overnight) until thoroughly chilled.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
4. In the last 2 minutes of churning, add the chopped chocolate (or fudge swirl) and let it mix in evenly.
5. Transfer to a freezer-safe container, press a piece of parchment paper directly onto the surface, and freeze for 4–6 hours until firm.

The corn syrup keeps this ice cream luxuriously scoopable, while the double hit of cocoa and melted chocolate delivers deep, fudgy flavor in every bite.

Tip: For extra indulgence, warm up leftover fudge sauce and drizzle it over each scoop before serving.

Strawberry Swirl Ice Cream

This dreamy homemade ice cream is bursting with fresh strawberry flavor and a gorgeous swirl—no fancy machine required!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups fresh strawberries, hulled and chopped
• 2 tbsp honey

Instructions:

1. In a blender, puree strawberries and honey until smooth. Strain through a fine-mesh sieve to remove seeds, then refrigerate.
2. Whisk together heavy cream, whole milk, granulated sugar, vanilla extract, and salt in a large bowl until sugar dissolves (about 2 minutes).
3. Pour mixture into a 9×5-inch loaf pan. Freeze for 1 hour, then stir with a fork to break up ice crystals. Repeat every 30 minutes for 3–4 hours until nearly firm.
4. Drizzle chilled strawberry puree over ice cream and use a knife to swirl gently. Freeze 1 more hour before serving.

The honey-sweetened strawberry ripple stays luxuriously soft, while the vanilla base stays scoopably creamy—no icy chunks here!

Tip: For extra intensity, macerate the strawberries with 1 tbsp sugar for 30 minutes before blending.

Cookies and Cream Delight

This no-bake dessert is a dreamy mashup of crunchy Oreos and fluffy whipped cream—perfect for satisfying your sweet tooth in minutes!

Ingredients:

• 24 Oreo cookies, divided
• 1/4 cup unsalted butter, melted
• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy whipping cream
• 1/4 cup mini chocolate chips (optional)

Instructions:

1. Crush 20 Oreos into fine crumbs (reserve 4 whole cookies for garnish). Mix crumbs with 1/4 cup melted butter and press firmly into a 9×9″ pan. Chill for 10 minutes.
2. Beat cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
3. Spread filling over the crust. Crumble reserved Oreos on top and sprinkle with mini chocolate chips (if using). Chill for 2 hours until set.

The magic here? That contrast between the buttery crust and cloud-like filling—it’s like an icebox cake meets cheesecake!

Tip: For extra crunch, swap mini chocolate chips with crushed Oreo thins.

Mint Chocolate Chip Ice Cream

This homemade mint chocolate chip ice cream is creamy, refreshing, and packed with rich chocolate chunks—no fancy equipment required!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp pure peppermint extract
• 3 drops green food coloring (optional)
• 3/4 cup mini chocolate chips or chopped dark chocolate

Instructions:

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/4 tsp salt until the sugar dissolves completely.
2. Stir in 1 tsp peppermint extract and 3 drops green food coloring (if using) until evenly blended.
3. Pour the mixture into a loaf pan or freezer-safe container. Freeze for 1 hour, then stir thoroughly with a fork to break up ice crystals.
4. Repeat stirring every 30 minutes for the next 2–3 hours, until the ice cream is thick and nearly set. Fold in 3/4 cup chocolate chips during the last stir.
5. Cover and freeze for at least 4 more hours (or overnight) until firm.

The secret to its ultra-creamy texture? Frequent stirring prevents icy chunks, while the high-fat dairy ensures a luxuriously smooth bite.

Tip: For an extra-refreshing twist, swap the peppermint extract for 1/2 cup finely chopped fresh mint leaves steeped in the warm cream mixture (strain before freezing).

Salted Caramel Pecan Ice Cream

This rich, creamy ice cream balances sweet caramel with crunchy pecans and a touch of sea salt—perfect for indulging on a hot day or impressing guests at a summer BBQ.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 tsp vanilla extract
• 1/2 tsp flaky sea salt
• 1/2 cup chopped toasted pecans
• 1/2 cup store-bought or homemade caramel sauce

Instructions:

1. In a saucepan over medium heat, combine the sugar and water. Cook, swirling occasionally (do not stir), until deep amber, about 8–10 minutes. Remove from heat and slowly whisk in 1/2 cup of the heavy cream (mixture will bubble vigorously). Stir in the vanilla extract and sea salt. Set aside to cool slightly.
2. In a large bowl, whisk together the remaining 1 1/2 cups heavy cream and milk. Gradually whisk in the caramel mixture until smooth. Cover and chill for at least 4 hours or overnight.
3. Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes). During the last 2 minutes of churning, add the pecans.
4. Layer the soft ice cream with drizzles of caramel sauce in a freezer-safe container. Freeze for 4–6 hours until firm.

The magic here? Swirling in extra caramel creates ribbons of gooey sweetness that contrast beautifully with the salty-smooth base.

Tip: For extra crunch, toast the pecans in a dry skillet over medium heat for 3–4 minutes before chopping.

Pistachio Almond Ice Cream

This creamy, nutty ice cream is a dreamy treat with the perfect balance of pistachio richness and almond crunch—no churn required!

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup shelled pistachios, finely chopped
• 1/4 cup sliced almonds, toasted
• 1 tsp almond extract
• 1/4 tsp salt
• 2 drops green food coloring (optional)

Instructions:

1. In a large bowl, whip the heavy cream with a hand mixer until stiff peaks form, about 3–4 minutes.
2. Gently fold in the sweetened condensed milk, almond extract, salt, and food coloring (if using) until fully combined.
3. Stir in the chopped pistachios and toasted almonds, reserving 2 tbsp of each for topping.
4. Pour the mixture into a 9×5″ loaf pan, sprinkle with the reserved nuts, and freeze for at least 6 hours or overnight.

The magic here? The condensed milk keeps it scoopably soft, while the toasted almonds add a buttery crunch in every bite.

Tip: For extra pistachio flavor, blitz 1/4 cup of the nuts into a fine powder and mix it into the base.

Banana Nutella Swirl Ice Cream

This no-churn ice cream is a dreamy mashup of ripe bananas and rich Nutella—perfect for satisfying sweet cravings without an ice cream maker!

Ingredients:

• 2 large ripe bananas, mashed (about 1 cup)
• 1 (14 oz) can sweetened condensed milk
• 2 cups heavy cream, cold
• 1 tsp vanilla extract
• 1/4 cup Nutella, warmed slightly
• Pinch of salt

Instructions:

1. In a large bowl, whisk together the mashed bananas, sweetened condensed milk, vanilla extract, and pinch of salt until smooth.
2. In a separate bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 3–4 minutes.
3. Gently fold the whipped cream into the banana mixture until fully combined.
4. Pour half the mixture into a loaf pan. Drizzle 2 tbsp of warmed Nutella over the top, then use a knife to swirl it lightly. Repeat with the remaining mixture and Nutella.
5. Cover with plastic wrap and freeze for at least 6 hours, or until firm.

The magic here? The bananas add natural creaminess while the Nutella ribbons stay soft and fudgy—no icy chunks!

Tip: For extra texture, sprinkle chopped toasted hazelnuts on top before freezing.

Lemon Sorbet with Fresh Mint

Bright, zesty, and refreshing—this lemon sorbet is like sunshine in a bowl, with a hint of mint for a cooling finish.

Ingredients:

• 1 cup granulated sugar
• 1 cup water
• 1 cup freshly squeezed lemon juice (about 4–5 large lemons)
• 1 tbsp finely chopped fresh mint leaves
• 1 tsp lemon zest
• Pinch of salt

Instructions:

1. In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Heat over medium, stirring until the sugar dissolves completely, about 3–4 minutes. Remove from heat and let cool to room temperature.
2. Stir in 1 cup freshly squeezed lemon juice, 1 tbsp chopped mint, 1 tsp lemon zest, and a pinch of salt.
3. Pour the mixture into a shallow dish or ice cream maker. If using a dish, freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for 3–4 hours until fluffy and firm. For an ice cream maker, churn according to manufacturer’s instructions (about 20–25 minutes).

The mint adds a subtle herbal freshness that balances the tart lemon perfectly—no fancy equipment required for this scoopable, restaurant-worthy treat!

Tip: For extra vibrancy, steep the mint in the warm sugar syrup for 10 minutes before straining, then proceed with the recipe.

Peanut Butter Cup Ice Cream

This no-churn peanut butter cup ice cream is rich, creamy, and packed with chunks of chocolate—perfect for satisfying your sweet tooth without an ice cream maker!

Ingredients:

• 2 cups heavy cream, chilled
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup chopped peanut butter cups (about 8 regular-sized cups)

Instructions:

1. In a large bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 3–4 minutes.
2. In another bowl, whisk together the sweetened condensed milk, peanut butter, vanilla extract, and salt until smooth.
3. Gently fold the peanut butter mixture into the whipped cream until fully combined, being careful not to deflate the cream.
4. Stir in the chopped peanut butter cups, reserving a handful for topping.
5. Pour the mixture into a 9×5-inch loaf pan, smooth the top, and sprinkle with the reserved peanut butter cups. Cover with plastic wrap and freeze for at least 6 hours or overnight.

The magic here? The sweetened condensed milk keeps the ice cream scoopably soft, while the peanut butter swirls create pockets of nutty richness in every bite.

Tip: For extra texture, drizzle melted chocolate over the top before freezing!

Matcha Green Tea Ice Cream

This creamy, earthy-sweet ice cream is a dreamy way to enjoy matcha’s vibrant flavor—no churner required!

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 2 tbsp high-quality matcha powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, sift 2 tbsp matcha powder to remove clumps. Whisk in 1 tsp vanilla extract and a pinch of salt until smooth.
2. Pour 2 cups heavy cream into a separate bowl and beat with a hand mixer until stiff peaks form, about 3–4 minutes.
3. Gently fold the whipped cream into the matcha mixture, then add the entire can of sweetened condensed milk, folding just until combined (avoid overmixing).
4. Transfer to a loaf pan, smooth the top, and freeze for at least 6 hours or overnight.

The result? A luxuriously smooth ice cream with matcha’s bittersweet kick—perfect for scooping over mochi or enjoying straight from the pan.

Tip: For extra richness, swap ½ cup heavy cream with full-fat coconut milk.

Raspberry Ripple Ice Cream

This dreamy homemade ice cream swirls tart raspberry sauce into a rich vanilla base—no churner required, just a freezer and a little patience!

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups fresh or frozen raspberries
• 3 tbsp granulated sugar
• 1 tbsp lemon juice

Instructions:

1. Make the raspberry ripple: In a small saucepan, combine raspberries, 3 tbsp sugar, and 1 tbsp lemon juice. Cook over medium heat for 5-7 minutes, mashing berries with a spoon until saucy. Strain through a fine sieve to remove seeds, then chill.
2. Whip the base: With an electric mixer, beat 2 cups heavy cream, 1 tsp vanilla, and 1/4 tsp salt until stiff peaks form. Gently fold in the sweetened condensed milk until just combined.
3. Layer & swirl: Spread half the cream mixture into a loaf pan. Drizzle with half the raspberry sauce, then repeat layers. Use a knife to gently swirl the sauce without fully mixing.
4. Freeze: Cover with parchment paper pressed directly on the surface. Freeze for at least 6 hours or overnight until firm.

The magic here? That jammy raspberry ripple stays slightly soft even when frozen, creating pockets of bright fruitiness in every scoop.

Tip: For extra texture, fold in 1/2 cup crushed freeze-dried raspberries with the condensed milk.

Coconut Mango Sorbet

This tropical sorbet is like sunshine in a bowl—creamy from coconut milk and bursting with juicy mango flavor. No ice cream maker required!

Ingredients:

• 3 cups frozen mango chunks (about 1 lb)
• 1 (13.5 oz) can full-fat coconut milk, chilled
• 1/3 cup honey or agave syrup
• 1 tbsp fresh lime juice
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine frozen mango, chilled coconut milk, 1/3 cup honey, 1 tbsp lime juice, 1/4 tsp vanilla, and a pinch of salt.
2. Blend on high until completely smooth, stopping to scrape down the sides as needed (about 2–3 minutes). The mixture should be thick like soft-serve.
3. Transfer to a loaf pan or freezer-safe container. Smooth the top with a spatula, cover, and freeze for at least 4 hours or until firm.
4. Let sit at room temperature for 5–10 minutes before scooping. Serve with extra mango chunks or toasted coconut flakes if desired.

The coconut milk gives this sorbet an irresistibly silky texture—almost like dairy-based ice cream but totally plant-based!

Tip: For extra-fine texture, blend the mango alone first until powdery, then add remaining ingredients.

Dark Chocolate Raspberry Ice Cream

Dark Chocolate Raspberry Ice Cream

This luscious ice cream balances rich dark chocolate with tart raspberries for a decadent yet refreshing treat—no churn required!

Ingredients

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 3/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup fresh or frozen raspberries (thawed if frozen)
• 2 tbsp granulated sugar

Instructions

1. In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 3–4 minutes.
2. In another bowl, whisk together the sweetened condensed milk, cocoa powder, vanilla extract, and salt until smooth.
3. Gently fold the chocolate mixture into the whipped cream until fully combined.
4. In a small saucepan over medium heat, simmer the raspberries and sugar for 5 minutes, mashing lightly, until syrupy. Strain through a fine-mesh sieve to remove seeds (optional).
5. Layer the ice cream base and raspberry sauce in a loaf pan, swirling with a knife. Freeze for at least 6 hours or overnight.

The contrast of velvety chocolate and bright raspberry swirls makes this dessert feel gourmet—yet it’s shockingly simple to whip up!

Tip: For extra texture, fold in chopped dark chocolate chunks before freezing.

Tiramisu Ice Cream

This creamy, coffee-kissed dessert combines the best of tiramisu and homemade ice cream—no churn required!

Ingredients:

• 2 cups heavy cream, cold
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 1 tsp vanilla extract
• 1/4 cup cocoa powder, for dusting
• 12 ladyfinger cookies, roughly chopped

Instructions:

1. In a large bowl, whip the heavy cream with a hand mixer until stiff peaks form, about 3–4 minutes.
2. Gently fold in the sweetened condensed milk, cooled coffee, coffee liqueur (if using), and vanilla extract until fully combined.
3. Layer half the mixture into a 9×5-inch loaf pan. Sprinkle with half the chopped ladyfingers and dust lightly with cocoa powder.
4. Repeat with the remaining ice cream mixture, ladyfingers, and a final dusting of cocoa powder.
5. Cover with plastic wrap and freeze for at least 6 hours, or until firm.

The magic here? The ladyfingers soften just enough to mimic tiramisu’s signature texture without turning mushy. Serve scoops with an extra espresso drizzle if you’re feeling fancy!

Tip: For a kid-friendly version, swap the coffee liqueur for extra brewed coffee and use decaf.

Blueberry Cheesecake Ice Cream

This no-churn ice cream blends tangy cream cheese, juicy blueberries, and buttery graham cracker crumbs for a frozen treat that tastes just like cheesecake—but way easier to scoop!

Ingredients:

• 2 cups heavy cream, cold
• 8 oz cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup fresh or frozen blueberries (thawed if frozen)
• 1 tbsp lemon juice
• 3/4 cup graham cracker crumbs (about 6 sheets)

Instructions:

1. In a blender, puree blueberries and lemon juice until smooth. Strain through a fine-mesh sieve to remove skins (optional for smoother texture).
2. Beat heavy cream with a hand mixer until stiff peaks form, about 3 minutes. In another bowl, beat cream cheese, sweetened condensed milk, vanilla extract, and salt until smooth.
3. Fold whipped cream into cream cheese mixture until combined, then swirl in blueberry puree. Sprinkle in graham cracker crumbs and gently fold just to distribute.
4. Pour into a 9×5″ loaf pan, cover with plastic wrap, and freeze for at least 6 hours or overnight.

The magic here? Swirling instead of fully mixing the blueberry puree creates pretty purple ribbons and bursts of fruity flavor in every bite.

Tip: For extra cheesecake vibes, press a layer of graham crumbs into the pan before adding the ice cream base.

Pumpkin Spice Ice Cream

This creamy, spiced ice cream tastes like autumn in a bowl—no churner required! A splash of bourbon keeps it scoopably soft straight from the freezer.

Ingredients

• 1 (14 oz) can sweetened condensed milk
• 1 cup canned pumpkin puree (not pie filling)
• 2 cups heavy cream, cold
• 1 tsp vanilla extract
• 1 tbsp bourbon (optional, but recommended)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. In a large bowl, whisk together sweetened condensed milk, pumpkin puree, 1 tsp vanilla extract, 1 tbsp bourbon, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt until smooth.
2. In a separate bowl, beat heavy cream with a hand mixer until stiff peaks form, about 3 minutes.
3. Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
4. Pour into a 9×5″ loaf pan, smooth the top, and freeze for at least 6 hours (or overnight).

The bourbon isn’t just for flavor—it prevents the ice cream from freezing rock-solid, so you can scoop it effortlessly. For extra crunch, sprinkle with crushed gingersnaps before serving.

Tip: For deeper spice flavor, toast the cinnamon, ginger, nutmeg, and cloves in a dry skillet for 30 seconds before adding.

Honey Lavender Ice Cream

This dreamy, floral-scented ice cream is like a spoonful of summer—sweet honey and delicate lavender swirl together in a creamy base that’s surprisingly simple to make.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup honey
• 2 tbsp dried culinary lavender
• 1/4 tsp fine sea salt
• 5 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, honey, dried lavender, and salt. Warm until just steaming (about 5 minutes), stirring occasionally. Remove from heat, cover, and let steep for 30 minutes.
2. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the lavender to extract all the flavor. Discard the lavender.
3. In a separate bowl, whisk the egg yolks until smooth. Slowly pour 1/2 cup of the warm cream mixture into the yolks, whisking constantly to temper them. Pour the yolk mixture back into the saucepan.
4. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 5–7 minutes). Do not let it boil.
5. Remove from heat and stir in the vanilla extract. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Churn in an ice cream maker according to the manufacturer’s instructions (about 20–25 minutes). Transfer to a lidded container and freeze for 4 hours before serving.

The magic here? The lavender infuses gently, so it’s floral but not soapy—just a whisper of elegance in every bite.

Tip: For extra texture, drizzle a little extra honey over the ice cream just before serving.

Toasted Marshmallow Ice Cream

This dreamy homemade ice cream captures the nostalgic campfire flavor of gooey, golden-brown marshmallows in every creamy scoop.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 1 tbsp pure vanilla extract
• 2 cups mini marshmallows

Instructions:

1. In a medium saucepan over medium heat, whisk together heavy cream, whole milk, 3/4 cup sugar, and 1/4 tsp salt until steaming (about 5 minutes). Remove from heat and stir in 1 tbsp vanilla. Chill mixture for 4 hours or overnight.
2. Spread mini marshmallows in a single layer on a parchment-lined baking sheet. Broil on high for 1–2 minutes until deeply toasted (watch closely!), then let cool slightly.
3. Churn chilled cream mixture in an ice cream maker according to manufacturer’s instructions. During the last 2 minutes of churning, fold in toasted marshmallows.
4. Transfer to a freezer-safe container and freeze for at least 4 hours before serving.

The magic here? Those blistered marshmallows stay chewy even when frozen, creating irresistible pockets of smoky sweetness.

Tip: For extra depth, torch a few extra marshmallows as garnish right before serving.

Avocado Lime Ice Cream

This creamy, dreamy ice cream blends rich avocado with zesty lime for a refreshing dessert that’s surprisingly simple to whip up—no fancy equipment required!

Ingredients

• 2 ripe avocados, pitted and peeled
• 1 (14 oz) can sweetened condensed milk
• 1 cup heavy cream
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tbsp lime zest
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. In a blender, combine the avocados, sweetened condensed milk, heavy cream, lime juice, lime zest, vanilla extract, and salt. Blend until completely smooth, scraping down the sides as needed.
2. Pour the mixture into a loaf pan or freezer-safe container. Cover with plastic wrap pressed directly onto the surface to prevent ice crystals.
3. Freeze for at least 6 hours, or until firm. For creamier texture, stir once after 2 hours.
4. Scoop and serve! If too hard, let sit at room temperature for 5–10 minutes before serving.

The magic here? Avocado’s natural richness replaces eggs, giving this ice cream a luxuriously smooth texture without churning. The lime adds a bright punch that keeps it from feeling too heavy.

Tip: For a fun twist, fold in crushed graham crackers or toasted coconut before freezing for added crunch.

Conclusion

With 20 luscious recipes, your Whynter ice cream maker is about to become your favorite kitchen gadget! Whether you crave classic vanilla or adventurous flavors, there’s something here for every sweet tooth. Don’t forget to whip up a batch, share your favorites in the comments, and pin this article to spread the creamy joy. Happy churning!