20 Creamy 4 Quart Ice Cream Maker Recipes Deliciously Easy

Craving something cool, creamy, and effortlessly delicious? Your 4-quart ice cream maker is about to become your new best friend! From rich vanilla bean to dreamy chocolate peanut butter swirl, we’ve rounded up 20 irresistibly easy recipes that’ll have you churning out homemade frozen treats all season long. Whether you’re a dessert newbie or a scoop master, get ready to fall in love with every luscious bite—let’s dive in!

Classic Vanilla Bean Ice Cream

Nothing beats the rich, creamy nostalgia of homemade vanilla bean ice cream—this version is luxuriously smooth with flecks of real vanilla for that perfect old-fashioned flavor.

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
• 5 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 salt. Warm until 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 (about 2 minutes). 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. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 5–7 minutes; do not exceed 170°F).
4. Strain the custard through a fine-mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours (or overnight).
5. Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes) until soft-serve consistency. Transfer to a freezer-safe container and freeze for 4+ hours to firm up.

The magic here? Those tiny vanilla specks add both flavor and elegance—no store-bought version compares. Tip: For extra creaminess, swap 1/4 cup of the milk for 1/4 cup sour cream before churning.

Rich Chocolate Fudge Ice Cream

This decadent homemade ice cream is a chocolate lover’s dream—creamy, fudgy, and packed with deep cocoa flavor. No fancy equipment needed, just a whisk and a freezer!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup hot fudge sauce (plus extra for swirling)

Instructions:

1. In a saucepan over medium heat, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 2/3 cup cocoa powder, and 1/4 tsp salt until smooth and steaming (do not boil). Remove from heat.
2. Stir in 1 tsp vanilla extract and 1/2 cup hot fudge sauce until fully melted. Let cool to room temperature, then refrigerate for 2 hours or until thoroughly chilled.
3. Pour the mixture into a freezer-safe container and freeze for 1 hour. Stir vigorously with a fork to break up ice crystals, then drizzle with extra fudge sauce. Repeat every 30 minutes for 3–4 hours until thick and creamy.

The magic here? Swirling in extra fudge sauce as it freezes creates ribbons of gooey richness in every scoop—no ice cream maker required!

Tip: For softer ice cream, let it sit at room temperature for 5–10 minutes before scooping.

Strawberry Swirl Cheesecake Ice Cream

This dreamy no-churn ice cream combines creamy cheesecake flavor with a sweet-tart strawberry swirl—no ice cream maker required!

Ingredients:

• 2 cups heavy cream
• 8 oz cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 cup graham cracker crumbs
• 1 cup strawberry jam (or homemade strawberry sauce)

Instructions:

1. In a large bowl, beat heavy cream with a hand mixer until stiff peaks form, about 3–4 minutes. Set aside.
2. In another bowl, beat cream cheese until smooth. Add sweetened condensed milk and vanilla extract, mixing until fully combined.
3. Gently fold the whipped cream into the cream cheese mixture in two batches until no streaks remain.
4. Pour half the mixture into a 9×5-inch loaf pan. Dollop 1/2 cup strawberry jam over the top and swirl with a knife. Sprinkle 1/4 cup graham cracker crumbs evenly over the surface.
5. Repeat with the remaining ice cream base, jam, and crumbs. Cover with plastic wrap and freeze for at least 6 hours or overnight.

The magic here? The graham cracker crumbs stay delightfully crisp against the velvety ice cream, mimicking real cheesecake crust!

Tip: For extra tang, swirl in a spoonful of lemon curd with the strawberry jam.

Mint Chocolate Chip Ice Cream

This creamy, refreshing homemade mint chocolate chip ice cream tastes like a cool breeze on a summer day—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
• 6 drops green food coloring (optional)
• 3/4 cup mini chocolate chips

Instructions:

1. In a large bowl, whisk together heavy cream, whole milk, 3/4 cup sugar, and 1/4 tsp salt until the sugar dissolves completely.
2. Stir in 1 tsp peppermint extract and 6 drops green food coloring (if using) until evenly blended.
3. Pour the mixture into a shallow, freezer-safe container (a loaf pan works great!). Cover and freeze for 1 hour.
4. Remove from freezer and whisk vigorously to break up ice crystals. Repeat every 30 minutes for 3–4 hours, stirring in 3/4 cup mini chocolate chips during the last whisk.
5. Freeze another 2 hours or until firm. Scoop and enjoy!

The secret? Whisking every 30 minutes creates an ultra-smooth texture without an ice cream maker. The peppermint stays bright and fresh against the rich chocolate bits.

Tip: For extra minty flavor, steep 1/2 cup fresh mint leaves in the warm milk mixture for 30 minutes before straining.

Cookies and Cream Ice Cream

This no-churn ice cream is a dreamy, creamy treat packed with crunchy chocolate cookie pieces—perfect for satisfying your sweet tooth without an ice cream maker!

Ingredients:

• 2 cups heavy cream, cold
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 12 chocolate sandwich cookies (like Oreos), roughly chopped (plus extra for topping)
• 1/4 tsp salt

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. Gently fold in the sweetened condensed milk, vanilla extract, and salt until fully combined.
3. Add the chopped cookies and fold just until evenly distributed (don’t overmix—you want visible chunks!).
4. Pour the mixture into a 9×5-inch loaf pan, smooth the top, and sprinkle with extra cookie pieces if desired.
5. Freeze for at least 6 hours or overnight until firm.

The magic here? The condensed milk keeps the ice cream scoopably soft, while the cookie bits add a satisfying crunch in every bite.

Tip: For extra cookie flavor, swap 1 tsp vanilla extract with 1/2 tsp almond extract—it’s a game-changer!

Salted Caramel Pecan Ice Cream

This rich, buttery ice cream is a dreamy blend of sweet caramel, crunchy pecans, and just the right touch of salt—no churner required!

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 2 cups heavy cream, cold
• 1/2 cup salted caramel sauce (store-bought or homemade), plus 2 tbsp for swirling
• 1/2 cup chopped toasted pecans
• 1 tsp vanilla extract
• 1/2 tsp flaky sea salt

Instructions:

1. In a large bowl, whip the heavy cream with a hand mixer or whisk until stiff peaks form, about 3–4 minutes.
2. Gently fold in the sweetened condensed milk, 1/2 cup salted caramel sauce, vanilla extract, and 1/4 tsp flaky sea salt until just combined.
3. Pour half the mixture into a loaf pan. Drizzle with 1 tbsp salted caramel sauce and sprinkle with half the pecans. Repeat with the remaining mixture, caramel, and pecans.
4. Use a knife to lightly swirl the layers, then sprinkle the top with the remaining 1/4 tsp flaky sea salt.
5. Freeze for at least 6 hours, or until firm.

The magic here? The condensed milk keeps the ice cream scoopably soft, while the toasted pecans add a cozy crunch in every bite.

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

Butter Pecan Ice Cream

This rich, nutty ice cream is a dreamy blend of caramelized pecans and velvety vanilla custard—no fancy equipment required!

Ingredients:

• 1 cup chopped pecans
• 3 tbsp unsalted butter
• 2 tbsp brown sugar
• 1/4 tsp salt
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 5 large egg yolks

Instructions:

1. Toast the pecans: Melt 3 tbsp unsalted butter in a skillet over medium heat. Add 1 cup chopped pecans, 2 tbsp brown sugar, and 1/4 tsp salt. Cook for 5 minutes, stirring constantly, until fragrant and glazed. Spread on parchment to cool.
2. Make the base: Whisk 5 large egg yolks with 3/4 cup granulated sugar in a bowl until pale. In a saucepan, heat 2 cups heavy cream and 1 cup whole milk until steaming (do not boil). Slowly pour 1/2 cup hot cream into yolks, whisking, then return mixture to the pan.
3. Thicken the custard: Cook over low heat, stirring constantly, until it coats the back of a spoon (about 8 minutes). Strain into a bowl, stir in 1 tbsp vanilla extract, and chill for 4 hours.
4. Churn: Pour custard into an ice cream maker and churn per manufacturer’s instructions. Fold in glazed pecans during the last 2 minutes. Freeze for 4 hours before serving.

The magic here? Brown butter notes from the pecans seep into every bite, making this taste like a gourmet scoop shop favorite. Tip: For extra depth, swap 1/4 cup of granulated sugar for dark maple syrup in the custard.

Pistachio Almond Ice Cream

This creamy, nutty ice cream is a dreamy treat with a double dose of rich flavor—no churn required!

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 2 cups heavy cream, cold
• 1/2 cup shelled pistachios, finely chopped
• 1/2 cup sliced almonds, toasted
• 1 tsp pure vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp fine sea salt

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. Gently fold in the sweetened condensed milk, vanilla extract, almond extract, and salt 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-inch loaf pan, smoothing the top with a spatula. Sprinkle with the reserved nuts, pressing lightly to adhere.
5. Cover tightly with plastic wrap and freeze for at least 6 hours, or until firm.

The buttery crunch of toasted almonds and pistachios makes every spoonful irresistible—plus, it’s luxuriously creamy without an ice cream maker!

Tip: For extra nutty flavor, lightly toast the pistachios before chopping.

Coconut Mango Sorbet

This dreamy Coconut Mango Sorbet tastes like a tropical vacation in a bowl—lusciously creamy yet dairy-free, with just the right balance of sweet and tangy.

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

1. In a blender, combine the frozen mango chunks, coconut milk, honey (or maple syrup), lime juice, vanilla extract, and salt. Blend on high until completely smooth, scraping down the sides as needed (about 2–3 minutes).
2. Pour the mixture into a loaf pan or freezer-safe container. Cover and freeze for at least 4 hours, or until firm.
3. Let the sorbet sit at room temperature for 5–10 minutes before scooping to soften slightly. Serve in bowls or coconut shells for extra flair!

The magic here? Coconut milk mimics the richness of cream while keeping it light—perfect for hot summer days when you crave something refreshing but indulgent.

Tip: For an extra-frosty texture, stir the sorbet with a fork every hour during freezing to break up ice crystals.

Lemon Blueberry Ice Cream

Bright, tangy lemon swirls into sweet blueberry ribbons in this no-churn ice cream—perfect for sunny afternoons when you crave something refreshing but effortless.

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1/2 cup blueberry jam (or homemade compote)

Instructions:

1. In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 3–4 minutes.
2. Gently fold in the sweetened condensed milk, 1/4 cup lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract until fully combined.
3. Pour half the mixture into a 9×5-inch loaf pan. Dollop 1/4 cup blueberry jam over the top and swirl with a knife. Repeat with the remaining mixture and jam.
4. Freeze for at least 6 hours or overnight until firm.

The magic here? The lemon’s zing cuts through the creaminess, while the jam adds pockets of jammy fruit—no ice cream maker required!

Tip: For extra texture, fold in fresh blueberries before freezing.

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, cold
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup mini peanut butter cups, chopped

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 a separate 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. Fold in the chopped peanut butter cups, reserving a few pieces for topping.
5. Pour the mixture into a loaf pan or airtight container, sprinkle with the reserved peanut butter cups, and freeze for at least 6 hours or overnight.

The magic here? The condensed milk keeps the ice cream scoopably soft, while the peanut butter swirls make every bite decadent. No icy chunks—just velvety goodness.

Tip: For extra texture, drizzle melted chocolate between layers before freezing.

Rocky Road Ice Cream

This homemade Rocky Road Ice Cream is a nostalgic treat packed with chocolatey richness, fluffy marshmallows, and crunchy almonds—no churn required!

Ingredients

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup mini marshmallows
• 1/2 cup roasted almonds, roughly chopped
• 1/2 cup semi-sweet chocolate chips

Instructions

1. In a large bowl, whip the heavy cream with a hand 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 whipped cream into the chocolate mixture until fully combined.
4. Stir in the mini marshmallows, chopped almonds, and chocolate chips until evenly distributed.
5. Pour the mixture into a 9×5-inch loaf pan, 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 toasted almonds add a satisfying crunch against the melty marshmallows.

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

Banana Nutella Ice Cream

This no-churn ice cream is a dreamy mashup of ripe bananas and swirls of rich Nutella—no fancy equipment required!

Ingredients:

• 3 large ripe bananas, sliced and frozen overnight
• 1/2 cup Nutella, warmed slightly
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a food processor, blend frozen banana slices until smooth and creamy, scraping down the sides as needed (about 3–4 minutes).
2. Add 1/2 cup heavy cream, 1 tsp vanilla extract, and a pinch of salt. Blend again until fully combined, about 1 minute.
3. Drizzle in 1/4 cup of the warmed Nutella and pulse just 2–3 times to create streaks (don’t overmix!).
4. Transfer the mixture to a loaf pan, then swirl the remaining 1/4 cup Nutella on top with a knife. Freeze for at least 2 hours.

The magic here? The bananas create a luscious, soft-serve texture without an ice cream maker, while the Nutella ribbons add pockets of gooey indulgence.

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

Matcha Green Tea Ice Cream

This creamy, earthy-sweet matcha ice cream is a dreamy treat that’s surprisingly simple to whip up—no fancy equipment required!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tbsp high-quality matcha powder
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan over low heat, whisk together the heavy cream, whole milk, and granulated sugar until the sugar dissolves (about 3–4 minutes). Do not boil.
2. Remove from heat and sift in the matcha powder and fine sea salt, whisking vigorously until completely smooth and no clumps remain.
3. Stir in the vanilla extract, then transfer the mixture to a bowl. Cover and chill for at least 4 hours (or overnight) until very cold.
4. Pour into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes), until thick and creamy.
5. Transfer to a freezer-safe container, press a piece of parchment paper directly onto the surface, and freeze for 4+ hours until firm.

The vibrant green hue and delicate balance of bitter matcha and sweet cream make this ice cream as stunning as it is addictive.

Tip: For an extra-smooth texture, strain the mixture through a fine-mesh sieve before chilling to catch any stubborn matcha clumps.

Raspberry Ripple Ice Cream

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

Ingredients

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea 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 over medium heat, combine raspberries, 3 tbsp sugar, and 1 tbsp lemon juice. Cook for 5–7 minutes, mashing gently, until thickened like jam. Strain through a fine sieve to remove seeds, then cool completely.
2. Whip the base: Using a hand mixer, beat 2 cups heavy cream, 1 tsp vanilla, and 1/4 tsp salt until stiff peaks form. Fold in the sweetened condensed milk until just combined.
3. Layer and swirl: Spread half the cream mixture into a 9×5″ loaf pan. Dollop with half the raspberry sauce and swirl with a knife. Repeat with remaining cream and sauce.
4. Freeze: Cover tightly with plastic wrap and freeze for at least 6 hours (or overnight) until firm.

The magic here? The ripple stays slightly soft even when frozen, creating pockets of bright berry flavor in every creamy bite.

Tip: For extra texture, fold in 1/2 cup crushed vanilla wafers with the condensed milk—like a fruity icebox cake!

Tiramisu Ice Cream

This dreamy twist on the classic Italian dessert combines creamy mascarpone, espresso, and a hint of cocoa for a frozen treat that’s just as indulgent as the original.

Ingredients:

• 1 ½ cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 cup mascarpone cheese, softened
• ½ cup strong brewed espresso, cooled
• 2 tbsp coffee liqueur (optional)
• 1 tsp vanilla extract
• ¼ cup cocoa powder, plus extra for dusting
• ½ cup crushed ladyfinger cookies

Instructions:

1. In a large bowl, whip the heavy cream to stiff peaks using a hand mixer (about 3–4 minutes).
2. Gently fold in the sweetened condensed milk, mascarpone, espresso, coffee liqueur (if using), and vanilla extract until smooth.
3. Sprinkle in the ¼ cup cocoa powder and crushed ladyfingers, folding just until combined (streaks are fine!).
4. Pour into a 9×5-inch loaf pan, cover with plastic wrap, and freeze for at least 6 hours or overnight.
5. Before serving, dust with extra cocoa powder for that signature tiramisu look.

The magic here? No churning required—just layer, freeze, and scoop. The mascarpone keeps it luxuriously smooth, while the ladyfingers add a delightful crunch.

Tip: For a boozier kick, soak the crushed ladyfingers in 1 tbsp of coffee liqueur before folding them in.

Caramel Apple Pie Ice Cream

This dreamy ice cream combines the cozy flavors of spiced apple pie and rich caramel for a frozen treat that tastes like autumn in a bowl.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup finely diced peeled apples (like Honeycrisp or Granny Smith)
• 1/2 cup caramel sauce, plus extra for drizzling
• 1/2 cup crushed graham crackers

Instructions:

1. In a medium saucepan over medium heat, whisk together heavy cream, whole milk, and 3/4 cup granulated sugar until sugar dissolves (about 5 minutes). Remove from heat.
2. Stir in 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Chill mixture in refrigerator for at least 4 hours or overnight.
3. Pour chilled base into an ice cream maker and churn according to manufacturer’s instructions (about 25-30 minutes).
4. While churning, sauté diced apples in a small skillet over medium heat for 3-4 minutes until slightly softened. Let cool completely.
5. In the last 2 minutes of churning, add cooled apples, 1/2 cup caramel sauce, and crushed graham crackers.
6. Transfer to a freezer-safe container, drizzle with extra caramel, and freeze for 4 hours or until firm.

The magic happens when the spiced apples and crunchy graham crackers swirl through the ultra-creamy caramel base – it’s like eating pie à la mode without the fork!

Tip: For extra texture, layer additional graham cracker crumbs between scoops when serving.

Mocha Almond Fudge Ice Cream

This rich, creamy ice cream combines deep coffee flavor, crunchy almonds, and swirls of chocolate fudge—no churner required!

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 2 tbsp instant espresso powder
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 cup chopped toasted almonds
• 1/2 cup hot fudge sauce (store-bought or homemade), slightly warmed
• Pinch of salt

Instructions:

1. In a large bowl, whip the heavy cream to stiff peaks (about 3–4 minutes with a hand mixer).
2. In another bowl, whisk together the sweetened condensed milk, espresso powder, cocoa powder, vanilla extract, and salt until smooth.
3. Gently fold the whipped cream into the espresso mixture until fully combined, then stir in the chopped almonds.
4. Pour half the mixture into a loaf pan, drizzle with 1/4 cup hot fudge sauce, then repeat layers. Use a knife to swirl gently.
5. Freeze for at least 6 hours or overnight until firm.

The magic here? The espresso powder amplifies the chocolate flavor while the fudge ribbons stay perfectly soft—even straight from the freezer.

Tip: For extra texture, sprinkle extra almonds on top before freezing.

Black Cherry Ice Cream

This rich, fruity ice cream is a nostalgic summer treat—swirls of sweet-tart cherries ripple through a velvety vanilla base for the perfect balance of flavors.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1/4 tsp fine sea salt
• 1 1/2 cups pitted black cherries, chopped (fresh or frozen)
• 2 tbsp lemon juice
• 2 tbsp corn syrup (optional, for extra silkiness)

Instructions:

1. In a saucepan over medium heat, combine the heavy cream, whole milk, 1/2 cup of the sugar, vanilla extract, and sea salt. Warm until steaming (about 5 minutes), stirring occasionally. Do not boil. Remove from heat and chill for 4 hours or overnight.
2. Meanwhile, simmer the black cherries, remaining 1/4 cup sugar, and lemon juice in a small pot over medium-low heat for 10 minutes, mashing lightly with a spoon until syrupy. Stir in corn syrup (if using) and cool completely.
3. Churn the chilled cream mixture in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes).
4. Layer the churned ice cream and cherry sauce in a freezer-safe container, swirling gently with a knife. Freeze for at least 4 hours before serving.

The corn syrup keeps the cherries soft and glossy against the creamy base—no icy fruit chunks here! For an extra indulgence, serve with crumbled chocolate wafer cookies.

Tip: If using frozen cherries, thaw and drain excess liquid before cooking to avoid a watery sauce.

Honey Lavender Ice Cream

This dreamy, floral-scented ice cream is like a summer garden in every scoop—sweet honey meets delicate lavender for a treat that’s both elegant and comforting.

Ingredients:

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

Instructions:

1. In a saucepan over medium heat, combine heavy cream, whole milk, honey, lavender buds, and salt. Heat until steaming (about 5 minutes), stirring occasionally. Remove from heat, cover, and steep for 30 minutes.
2. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the lavender to extract flavor. Discard the buds.
3. In a bowl, whisk egg yolks until pale. Slowly pour 1/2 cup of the warm cream mixture into the yolks, whisking constantly to temper. Pour the yolk mixture back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8–10 minutes). Do not boil. Remove from heat and stir in vanilla extract.
5. Strain the custard into a bowl, cover with plastic wrap (pressed directly on the surface), and chill for at least 4 hours or overnight.
6. Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes). Transfer to a freezer-safe container and freeze for 4 hours before serving.

The magic here? The lavender infuses gently without overpowering, letting the honey’s natural sweetness shine through for a perfectly balanced dessert.

Tip: For an extra floral touch, sprinkle a few fresh lavender buds on top before serving—just make sure they’re food-grade!

Conclusion

With 20 irresistibly creamy recipes, your 4-quart ice cream maker is about to become your favorite kitchen gadget! Whether you’re craving classic vanilla or adventurous flavors, there’s something here for everyone. Don’t forget to whip up a batch, share your favorites in the comments, and pin this roundup for your next sweet craving. Happy churning!