18 Simple Easy Ice Cream Maker Recipes Delicious

Who says homemade ice cream has to be complicated? Whether you’re craving classic vanilla, a fruity sorbet, or something decadently chocolatey, we’ve got 18 effortless ice cream maker recipes that deliver big flavor with minimal fuss. Perfect for hot summer days or anytime you need a sweet escape, these creamy delights will have you reaching for your scoop again and again. Ready to churn up something delicious? Let’s dive in!

Classic Vanilla Bean Ice Cream

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

Ingredients:

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

Instructions:

1. In a medium saucepan over medium heat, combine heavy cream, whole milk, 1/2 cup of the sugar, vanilla bean seeds and pod, and salt. Heat 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. Slowly drizzle 1/2 cup of the hot cream mixture into the yolks, whisking constantly to temper.
3. Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats 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 bowl. Stir in vanilla extract, then chill 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 container and freeze for 4+ hours to firm up.

The flecks of real vanilla bean give this ice cream an irresistible depth of flavor, while the custard base ensures luxuriously smooth texture.

Tip: For extra richness, substitute 1/2 cup of the milk with an additional 1/2 cup heavy cream.

Rich Chocolate Fudge Ice Cream

This decadent chocolate fudge ice cream is so creamy and indulgent, you’ll swear it came from a fancy scoop shop—but it’s surprisingly simple to make at home!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 1/4 tsp fine sea salt
• 6 oz semi-sweet chocolate, finely chopped
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan over medium heat, whisk together the heavy cream, whole milk, granulated sugar, cocoa powder, and salt until smooth. Heat until steaming (about 5 minutes), stirring occasionally.
2. Remove from heat and add the chopped chocolate. Let sit for 2 minutes, then whisk until completely melted and glossy.
3. Stir in the vanilla extract. Pour the mixture through a fine-mesh sieve into a bowl to remove any lumps. Cover and chill for at least 4 hours (or overnight).
4. Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes) until thick and creamy. Transfer to a freezer-safe container and freeze for 4 hours before serving.

The magic here? Blending cocoa powder and melted chocolate gives this ice cream an ultra-rich, fudgy depth that’s impossible to resist.

Tip: For extra fudge swirls, layer in warmed chocolate sauce during the last minute of churning!

Strawberry Swirl Ice Cream

This dreamy homemade ice cream is bursting with fresh strawberry flavor and a creamy vanilla base—no churner required!

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup fresh strawberries, hulled and diced
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

Instructions:

1. In a small saucepan, combine strawberries, 2 tbsp sugar, and 1 tbsp lemon juice. Cook over medium heat for 5-7 minutes, mashing gently, until thickened. Let cool completely.
2. In a large bowl, whip 2 cups heavy cream with 1 tsp vanilla extract and 1/4 tsp salt until stiff peaks form.
3. Gently fold in the sweetened condensed milk until just combined.
4. Pour half the cream mixture into a loaf pan. Dollop half the strawberry sauce over it, then swirl with a knife. Repeat layers.
5. Freeze for at least 6 hours, or until firm.

The magic here? The condensed milk keeps it scoopably soft, while the tart strawberry swirl cuts through the sweetness perfectly.

Tip: For extra texture, fold in crushed graham crackers or shortbread cookies before freezing!

Cookies and Cream Ice Cream

This no-churn ice cream is a dreamy, creamy treat packed with crunchy chocolate cookie bits—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
• 1/4 tsp kosher salt
• 15 chocolate sandwich cookies (like Oreos), roughly crushed (about 1 1/2 cups)

Instructions:

1. In a large bowl, beat the heavy cream with a hand mixer or stand mixer on high speed 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 crushed cookies and fold just until evenly distributed (don’t overmix—you want visible cookie chunks!).
4. Pour the mixture into a 9×5-inch loaf pan or airtight container. Smooth the top, cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight.

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

Tip: For extra cookie flavor, reserve a handful of crumbs and sprinkle them on top before freezing.

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 the heavy cream, whole milk, granulated sugar, and salt until the sugar dissolves completely.
2. Stir in the peppermint extract and food coloring (if using) until evenly combined.
3. Pour the mixture into a loaf pan or shallow freezer-safe dish. Freeze for 1 hour.
4. Remove from the freezer and whisk vigorously to break up ice crystals. Sprinkle in the mini chocolate chips and fold gently.
5. Return to the freezer and chill for at least 4 hours, or until firm. For best texture, whisk again after 2 hours.

The secret here? Whisking halfway through freezing gives this no-churn version an irresistibly smooth texture—no ice cream maker needed!

Tip: For extra freshness, steep a handful of fresh mint leaves in the cream mixture for 30 minutes before straining (discard leaves).

Banana Nut Ice Cream

This creamy, no-churn ice cream is packed with caramelized banana flavor and crunchy toasted walnuts—no fancy equipment required!

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1 (14 oz) can sweetened condensed milk
• 2 cups heavy cream, chilled
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup chopped walnuts, toasted

Instructions:

1. In a large bowl, whisk together the mashed bananas, sweetened condensed milk, vanilla extract, cinnamon, and salt until smooth.
2. In a separate bowl, beat the heavy cream with a hand mixer until stiff peaks form, about 3-4 minutes.
3. Gently fold the whipped cream into the banana mixture until fully combined, then stir in 1/2 cup of the toasted walnuts.
4. Pour into a 9×5″ loaf pan, sprinkle the remaining 1/4 cup walnuts on top, and freeze for at least 6 hours or overnight.

The magic here? The bananas caramelize slightly as they freeze, deepening their sweetness against the toasty walnuts. It’s like banana bread in scoopable form!

Tip: For extra depth, drizzle the finished ice cream with warm caramel sauce and a pinch of flaky sea salt.

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 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, sprinkle with the reserved peanut butter cups, and freeze for at least 6 hours or until firm.

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

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

Salted Caramel Ice Cream

This rich, velvety ice cream balances sweet caramel with a hint of sea salt for a dessert that feels indulgent yet effortless.

Ingredients:

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1/4 cup water
• 1/4 tsp fine sea salt
• 4 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the sugar and water over medium heat. Cook without stirring until deep amber (8–10 minutes), swirling occasionally.
2. Carefully whisk in the heavy cream (mixture will bubble vigorously) until smooth. Remove from heat and stir in the sea salt.
3. In a bowl, whisk the egg yolks. Slowly drizzle in 1/2 cup of the warm caramel mixture while whisking constantly to temper. Pour back into the saucepan with remaining caramel.
4. Add the milk and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 5 minutes). Strain through a fine-mesh sieve, then stir in the vanilla extract.
5. Chill for 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions (about 20 minutes). Freeze for 2 hours before serving.

The magic here? Swirling the sugar into caramel without stirring gives it that deep, toasty flavor—no fancy techniques required.

Tip: For extra texture, fold in crushed pretzels or chopped toasted pecans after churning.

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 whip with a hand mixer until stiff peaks form, about 3–4 minutes.
3. Gently fold the whipped cream into the matcha mixture until just combined, then add the entire can of sweetened condensed milk, folding until fully incorporated (no streaks).
4. Transfer to a loaf pan, smooth the top, and freeze for at least 6 hours or overnight until firm.

The result? A luxuriously smooth ice cream with matcha’s grassy depth balanced by the richness of condensed milk—no ice crystals here!

Tip: For extra flair, sprinkle matcha powder over servings or add white chocolate chunks before freezing.

Coconut Mango Ice Cream

This tropical-inspired ice cream is creamy, dreamy, and bursting with sunny mango flavor—no churn required!

Ingredients:

• 2 cups diced ripe mango (about 2 medium mangoes)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup granulated sugar
• 1 tbsp fresh lime juice
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine mango, coconut milk, sugar, lime juice, vanilla extract, and salt. Blend until completely smooth, about 1 minute.
2. Pour the mixture into a 9×5-inch loaf pan. Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
3. Freeze for at least 6 hours or until firm. For the creamiest texture, let it sit at room temperature for 5 minutes before scooping.

The coconut milk gives this ice cream a luxuriously smooth texture, while the lime brightens the mango’s natural sweetness—like a tropical vacation in every bite!

Tip: For extra richness, swirl in 1/4 cup toasted coconut flakes before freezing.

Lemon Sorbet Ice Cream

Bright, tangy, and refreshing—this lemon sorbet ice cream is like sunshine in a bowl, perfect for cooling off on a hot day.

Ingredients:

• 1 1/2 cups granulated sugar
• 1 1/2 cups water
• 1 1/2 cups freshly squeezed lemon juice (about 6–8 lemons)
• 1 tbsp lemon zest
• Pinch of salt

Instructions:

1. In a small saucepan, combine 1 1/2 cups granulated sugar and 1 1/2 cups 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 1/2 cups lemon juice, 1 tbsp lemon zest, and a pinch of salt until well combined.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes) until thick and creamy.
4. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The secret here? That generous amount of lemon zest adds a fragrant punch, making each bite burst with citrusy brightness.

Tip: For an extra-smooth texture, strain the lemon juice before mixing to remove any pulp.

Pistachio Almond Ice Cream

This creamy, nutty ice cream is a dreamy treat—no churner required, just a blender and a freezer!

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup shelled pistachios, finely chopped (plus extra for garnish)
• 1/3 cup almond butter
• 1 tsp vanilla extract
• 1/4 tsp salt

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 butter, vanilla extract, and salt until fully combined.
3. Stir in the chopped pistachios, reserving a tablespoon for topping.
4. Pour the mixture into a loaf pan, smooth the top, and sprinkle with reserved pistachios. Cover with plastic wrap and freeze for at least 6 hours or overnight.

The magic here? The almond butter adds a velvety richness, while the pistachios give every bite a satisfying crunch.

Tip: For extra nutty flavor, toast the pistachios in a dry skillet for 2–3 minutes before chopping.

Blueberry Cheesecake Ice Cream

This no-churn ice cream blends tangy cream cheese, sweet blueberries, and buttery graham cracker crumbs for a frozen treat that tastes just like the classic dessert.

Ingredients:

• 2 cups heavy cream
• 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
• 1 tbsp lemon juice
• 1/2 cup graham cracker crumbs
• 2 tbsp melted butter

Instructions:

1. In a small bowl, toss blueberries with lemon juice and set aside. In another bowl, mix graham cracker crumbs with melted butter until sandy.
2. Beat heavy cream with an electric mixer until stiff peaks form, about 3 minutes. In a separate bowl, beat cream cheese until smooth, then blend in condensed milk, vanilla, and salt.
3. Gently fold whipped cream into cream cheese mixture until no streaks remain. Layer half the ice cream base into a 9×5″ loaf pan, then swirl in half the blueberries and half the graham cracker crumbs. Repeat layers.
4. Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.

The magic here? Swirling the ingredients instead of fully mixing them creates pockets of jammy berries and crunchy crust in every scoop.

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

Raspberry Ripple Ice Cream

This creamy, dreamy homemade ice cream is swirled with a tart-sweet raspberry sauce—no churner required, just a whisk 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
• 1/4 cup granulated sugar
• 1 tbsp lemon juice

Instructions

1. In a large bowl, whip 2 cups heavy cream to stiff peaks. Gently fold in 1 can sweetened condensed milk, 1 tsp vanilla extract, and 1/4 tsp salt until fully combined. Transfer to a loaf pan.
2. In a small saucepan over medium heat, combine 1 1/2 cups raspberries, 1/4 cup sugar, and 1 tbsp lemon juice. Cook for 5–7 minutes, mashing berries with a spoon, until thickened like jam. Strain through a fine sieve to remove seeds (optional) and cool completely.
3. Drizzle cooled raspberry sauce over the ice cream base and use a knife to swirl gently. Freeze for at least 6 hours or overnight.

The magic here? The condensed milk keeps the ice cream scoopably soft, while the raspberry ripple adds a bright, fruity contrast.

Tip: For extra texture, fold in crushed vanilla wafers or white chocolate chips before freezing!

Tiramisu Ice Cream

This dreamy Tiramisu Ice Cream combines the rich flavors of coffee and mascarpone with a creamy, no-churn base—perfect for impressing guests or treating yourself!

• 2 cups heavy cream, chilled
• 1 (14 oz) can sweetened condensed milk
• 1 cup mascarpone cheese, softened
• 1/4 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 1 tsp vanilla extract
• 1/4 cup cocoa powder, for dusting
• 1/2 cup crushed ladyfinger cookies

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, mascarpone, cooled coffee, coffee liqueur (if using), and vanilla extract until smooth.
3. Gently fold the whipped cream into the mascarpone mixture in two batches until fully combined.
4. Pour half the mixture into a 9×5-inch loaf pan. Sprinkle with half the crushed ladyfingers and dust lightly with 2 tbsp cocoa powder. Repeat layers with remaining ice cream, ladyfingers, and cocoa.
5. Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.

The magic here? The layers of coffee-soaked cookies and cocoa melt into the creamy base, mimicking classic tiramisu—but frosty and scoopable!

Tip: For a stronger coffee kick, brush the ladyfingers with extra cooled espresso before layering.

Pumpkin Spice Ice Cream

This creamy, spiced ice cream tastes like autumn in a bowl—no churner required! A hint of molasses deepens the warm pumpkin flavor.

Ingredients:

• 1 (15 oz) can pumpkin puree
• 1 ½ cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tbsp molasses
• Pinch of salt

Instructions:

1. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, 1 tsp vanilla extract, 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, 1 tbsp molasses, and a pinch of salt until smooth.
2. In a separate bowl, whip the heavy cream to stiff peaks (about 3–4 minutes with a hand mixer).
3. Gently fold the whipped cream into the pumpkin mixture until fully combined—no streaks should remain.
4. Pour into a 9×5-inch loaf pan, smooth the top, and freeze for at least 6 hours or overnight.

The molasses adds a caramel-like richness that makes this ice cream extra decadent—perfect for scooping over warm gingerbread!

Tip: For a fluffier texture, let the ice cream sit at room temperature for 5 minutes before serving.

Toasted Marshmallow Ice Cream

This dreamy homemade ice cream captures the nostalgic campfire flavor of gooey toasted 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 vanilla extract
• 10 oz mini marshmallows (divided)
• 2 tbsp unsalted butter

Instructions:

1. In a medium saucepan over medium heat, combine heavy cream, whole milk, sugar, and salt. Heat until steaming (about 5 minutes), stirring occasionally. Remove from heat.
2. Add 5 oz mini marshmallows and butter to the warm cream mixture. Whisk until completely melted and smooth, about 2 minutes. Stir in vanilla extract. Chill mixture for 4 hours or overnight.
3. Pour chilled base into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
4. Meanwhile, toast remaining 5 oz marshmallows: Arrange in a single layer on a parchment-lined baking sheet. Broil on high for 30–60 seconds until deeply golden, watching closely to prevent burning.
5. Fold toasted marshmallows into churned ice cream, leaving some swirls. Transfer to a freezer container and freeze for 4 hours or until firm.

The magic here? Those caramelized marshmallow bits stay chewy even after freezing, giving you that just-toasted s’mores texture.

Tip: For extra depth, torch a few extra marshmallows right before serving—the contrast of warm and cold is heavenly!

Espresso Coffee Ice Cream

Rich, creamy, and packed with bold coffee flavor, this homemade espresso ice cream is a caffeinated dream come true—no churner required!

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup finely ground espresso beans (or 2 tbsp instant espresso powder)
• 2 tsp pure vanilla extract
• 1/4 tsp kosher 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, followed by the espresso grounds, vanilla extract, and salt until fully combined (don’t overmix).
3. Pour into a loaf pan or airtight container, smooth the top, and freeze for at least 6 hours or overnight until firm.

The magic here? The espresso grounds add a subtle crunch and intense coffee kick—no brewing required!

Tip: For a smoother texture, dissolve the espresso powder in 1 tbsp hot water before folding it in.

Conclusion

With 18 simple and delicious ice cream maker recipes, there’s something here for every sweet tooth! Whether you’re craving classic vanilla or something more adventurous, these easy-to-follow recipes are sure to impress. Give them a try, then let us know your favorite in the comments. Loved this roundup? Share the sweetness—pin it on Pinterest for later!