20 Creamy Homemade Ice Cream Recipes for Ice Cream Maker Delightful

Nothing beats the joy of homemade ice cream—rich, creamy, and perfectly customizable to your cravings! Whether you’re dreaming of classic vanilla, indulgent chocolate, or a refreshing seasonal twist, these 20 irresistible recipes are made for your ice cream maker. Get ready to scoop up pure delight and impress everyone with your frozen creations. Let’s churn up some magic—your sweetest summer (or anytime) treat starts here!

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)
• 1/4 tsp fine sea salt
• 6 large egg yolks

Instructions:

1. In a medium saucepan over medium heat, combine heavy cream, whole milk, 1/2 cup of the sugar, vanilla bean seeds (or extract), and salt. Heat 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 while 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 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 clean bowl. 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) until thick and creamy. Transfer to a freezer-safe container and freeze for 4 hours before serving.

The flecks of real vanilla bean give this ice cream an elegant depth you just can’t get from store-bought versions.

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

Rich Chocolate Fudge Ice Cream

This decadent homemade ice cream is a chocolate lover’s dream—creamy, indulgent, and packed with swirls of thick fudge.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp pure vanilla extract
• 1/2 cup hot fudge sauce (store-bought or homemade), slightly cooled

Instructions:

1. In a medium saucepan over medium heat, whisk together the heavy cream, whole milk, granulated sugar, cocoa powder, and 1/4 tsp salt until the sugar dissolves and the mixture is steaming (about 5 minutes). Do not boil.
2. Remove from heat and stir in 1 tsp vanilla extract. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
4. Transfer half the churned ice cream to a freezer-safe container, drizzle with 1/4 cup hot fudge sauce, then repeat with the remaining ice cream and 1/4 cup fudge. Use a knife to gently swirl.
5. Freeze for 4 hours or until firm.

The magic here? The fudge stays soft and ribbon-like against the ultra-creamy chocolate base—no icy crystals, just pure indulgence.

Tip: For extra depth, add a pinch of espresso powder to the cream mixture before heating.

Strawberry Swirl Ice Cream

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

Ingredients:

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

Instructions:

1. In a blender, puree strawberries and powdered sugar 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 until sugar dissolves (about 2 minutes). Pour into a 9×5″ loaf pan.
3. Freeze for 1 hour, then drizzle half the strawberry puree over the surface. Use a knife to gently swirl. Repeat with remaining puree after another hour.
4. Freeze 4 more hours or until firm, covering with parchment if storing longer.

The magic here? The strawberry swirl stays vibrant and slightly jammy against the creamy vanilla base—like a frozen berry shortcake!

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

Mint Chocolate Chip Ice Cream

Cool, creamy, and packed with refreshing mint flavor, this homemade ice cream is a nostalgic treat that’s surprisingly simple to whip up.

Ingredients:

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

Instructions:

1. In a medium bowl, whisk together the heavy cream, whole milk, granulated sugar, and salt until the sugar dissolves completely.
2. Stir in the peppermint extract and green food coloring (if using) until evenly blended.
3. Pour the mixture into your 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 mini chocolate chips and let them incorporate evenly.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

The secret here? Real peppermint extract gives this ice cream a bright, clean flavor—no artificial aftertaste. The mini chocolate chips add just the right amount of crunch without overpowering the mint.

Tip: For an extra-refreshing twist, swap the chocolate chips for chopped Andes mints!

Salted Caramel Ice Cream

This rich, velvety ice cream balances sweet caramel with a touch of sea salt for a dessert that’s downright addictive.

Ingredients:

• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ¼ cup water
• ½ tsp flaky sea salt
• 4 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine ¾ cup granulated sugar and ¼ cup water. Cook over medium heat, swirling occasionally (do not stir), until deep amber, about 10 minutes.
2. Carefully whisk in 1 ½ cups heavy cream and 1 cup whole milk—mixture will bubble vigorously. Remove from heat and stir in ½ tsp flaky sea salt.
3. In a bowl, whisk 4 large egg yolks. Slowly drizzle ½ cup of the warm caramel mixture into the yolks, whisking constantly, then pour everything back into the saucepan.
4. 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, stir in 1 tsp vanilla extract, and chill for 4 hours or overnight.
5. Churn in an ice cream maker according to manufacturer’s instructions, then freeze for 4 hours before serving.

The magic here? That swirling technique for the caramel ensures even cooking without crystallization, giving you silky-smooth results every time.

Tip: For extra texture, fold in crushed pretzels or toffee bits after churning!

Cookies and Cream Ice Cream

This no-churn ice cream is a dreamy, creamy treat packed with crunchy chocolate sandwich cookies—perfect for satisfying sweet cravings without an ice cream maker.

Ingredients:

• 2 cups heavy cream, cold
• 1 (14 oz) can sweetened condensed milk
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 15 chocolate sandwich cookies (like Oreos®), roughly chopped (about 1 1/2 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. Gently fold in the sweetened condensed milk (14 oz), vanilla extract (1 tsp), and salt (1/4 tsp) until fully combined.
3. Add the chopped cookies (15 cookies), reserving a handful for topping, and fold just until evenly distributed.
4. Transfer the mixture to a 9×5-inch loaf pan or airtight container. Sprinkle the reserved cookies on top. Cover and freeze for at least 6 hours, or until firm.

The magic here? The condensed milk keeps the ice cream scoopably soft straight from the freezer—no icy chunks!

Tip: For extra texture, pulse half the cookies into fine crumbs before folding in.

Peanut Butter Cup Ice Cream

This no-churn peanut butter cup ice cream is ridiculously creamy, packed with melty peanut butter swirls and chunks of chocolate—no fancy equipment required!

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 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 just combined, leaving streaks if desired.
4. Pour half the mixture into a 9×5-inch loaf pan. Sprinkle with half the chopped peanut butter cups, then repeat layers. Use a knife to swirl lightly.
5. Cover with plastic wrap and freeze for at least 6 hours, or until firm.

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

Tip: For extra texture, freeze the peanut butter cups for 10 minutes before chopping—they’ll hold their shape better when mixed in.

Pistachio Almond Ice Cream

This creamy, nutty ice cream is a dreamy treat with a delightful crunch—no fancy equipment needed, just a little patience while it churns!

Ingredients:

• 1 cup raw shelled pistachios
• 1/2 cup raw almonds
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions:

1. In a dry skillet over medium-low heat, toast 1 cup raw shelled pistachios and 1/2 cup raw almonds for 5–7 minutes, stirring often, until fragrant. Let cool, then roughly chop.
2. In a blender, combine 1 1/2 cups whole milk, 1 1/2 cups heavy cream, 3/4 cup granulated sugar, 1/4 tsp fine sea salt, and 1 tsp pure vanilla extract. Blend until smooth.
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 nuts and let mix until evenly distributed.
5. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The toasted nuts add a buttery depth to this ice cream, while the vanilla keeps it sweet and smooth—perfect for scooping straight from the pint on a lazy afternoon.

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

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 8–10 lemons)
• 1 tbsp lemon zest
• Pinch of salt

Instructions:

1. In a small saucepan, combine 1 1/2 cups 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. Pour the mixture into a shallow dish or ice cream maker bowl.
3. If using an ice cream maker, churn according to manufacturer’s instructions until thick and creamy, about 20–25 minutes. For a no-churn method, freeze the mixture in a shallow dish, stirring every 30 minutes for the first 2 hours to break up ice crystals, until firm (about 4–5 hours total).

The secret here? That extra hit of lemon zest adds a burst of fragrance and keeps the flavor vibrant—no dull, flat sorbet here!

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

Coconut Mango Ice Cream

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

Ingredients:

• 2 cups ripe mango, peeled and diced (about 2 medium mangoes)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/8 tsp salt

Instructions:

1. In a blender, puree the mango until completely smooth. Measure out 1 1/2 cups of puree (save any extra for smoothies!).
2. In a large bowl, whisk together the coconut milk, sugar, vanilla extract, and salt until the sugar dissolves. Stir in the mango puree.
3. Pour the mixture into a loaf pan or freezer-safe container. Cover and freeze for at least 6 hours, or until firm.
4. Let sit at room temperature for 5–10 minutes before scooping to soften slightly.

The coconut milk gives this ice cream an ultra-luxurious texture, while the mango keeps it refreshingly fruity—like a vacation in every bite!

Tip: For extra coconutty flavor, toast 1/4 cup shredded coconut and sprinkle it over each serving.

Banana Pudding Ice Cream

This dreamy, no-churn ice cream combines the nostalgic flavors of banana pudding with a creamy, scoopable texture—no ice cream maker required!

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1 cup crushed vanilla wafers (plus extra for topping)

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, vanilla extract, and salt until fully combined.
3. Add the mashed bananas and crushed vanilla wafers, folding just until evenly distributed (don’t overmix).
4. Pour the mixture into a 9×5-inch loaf pan, smoothing the top. Sprinkle extra crushed wafers over the surface.
5. Freeze for at least 6 hours, or until firm. Let sit at room temperature for 5 minutes before scooping.

The magic here? The bananas stay velvety-soft even when frozen, while the wafers add a playful crunch in every bite.

Tip: For extra banana flavor, drizzle slices with 1 tbsp lemon juice before mashing to prevent browning.

Maple Walnut Ice Cream

This rich, velvety ice cream is a dreamy blend of caramelized maple sweetness and crunchy toasted walnuts—no fancy equipment needed!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup pure maple syrup (grade B for bold flavor)
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp fine sea salt
• 3/4 cup walnuts, toasted and roughly chopped

Instructions:

1. In a saucepan over medium heat, whisk together heavy cream, whole milk, maple syrup, and granulated sugar until sugar dissolves (about 3 minutes). Do not boil.
2. Remove from heat; stir in vanilla extract and salt. Chill mixture in the fridge for at least 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. Fold in toasted walnuts during the last 2 minutes of churning. Transfer to a loaf pan, press parchment paper on the surface, and freeze for 4 hours or until firm.

The magic here? Real maple syrup caramelizes slightly as it freezes, creating ribbons of deep, toffee-like flavor against the creamy base.

Tip: For extra nutty depth, toss the walnuts with a pinch of salt and 1 tsp maple syrup before toasting at 350°F for 8 minutes.

Tiramisu Ice Cream

This dreamy no-churn ice cream combines the rich flavors of tiramisu—espresso, mascarpone, and cocoa—into a creamy, scoopable treat that’s easier than the classic dessert.

Ingredients

• 2 cups heavy cream, cold
• 1 (14 oz) can sweetened condensed milk
• 1 cup mascarpone cheese, room temperature
• 1/4 cup strong brewed espresso or coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 1 tsp vanilla extract
• 1/4 cup cocoa powder, plus extra for dusting
• 1/2 cup crushed ladyfinger cookies (about 6 cookies)

Instructions

1. In a large bowl, whip the heavy cream to stiff peaks using a hand mixer (about 3–4 minutes).
2. In another bowl, whisk together the sweetened condensed milk, mascarpone, espresso, coffee liqueur (if using), and vanilla extract until smooth.
3. Gently fold the whipped cream into the mascarpone mixture in two additions until fully combined.
4. Sprinkle the crushed ladyfingers and cocoa powder over the mixture, then lightly fold just to distribute (don’t overmix—streaks are fine!).
5. Pour into a 9×5-inch loaf pan, smooth the top, and dust lightly with extra cocoa powder. Freeze for at least 6 hours or overnight.

The magic here? No ice cream maker required—just layers of coffee-kissed cream and delicate cookie crumbs that stay perfectly soft in the freezer.

Tip: For a boozier kick, soak the ladyfinger pieces in extra coffee liqueur before folding them in.

Blueberry Cheesecake Ice Cream

This dreamy no-churn ice cream combines tangy cheesecake swirls and sweet blueberry sauce for a dessert that tastes like summer in every bite.

Ingredients:

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

Instructions:

1. Make blueberry sauce: In a small saucepan over medium heat, combine blueberries, 2 tbsp sugar, and 1 tbsp lemon juice. Cook for 5-7 minutes, mashing gently, until thickened. Cool completely.
2. Whip cream: Using a hand mixer, beat 2 cups heavy cream until stiff peaks form, about 3 minutes.
3. Mix base: In another bowl, beat 8 oz cream cheese until smooth. Add 1 can condensed milk, 1 tsp vanilla, and 1/4 tsp salt; mix until combined. Fold in whipped cream.
4. Layer: Spread half the cream mixture in a loaf pan. Dollop with half the blueberry sauce and sprinkle with 1/4 cup graham crumbs. Repeat layers. Use a knife to gently swirl.
5. Freeze: Cover and freeze at least 6 hours or overnight until firm.

The magic happens when the creamy cheesecake base meets those jammy berry pockets and buttery crumbs – it’s like frozen cheesecake, but scoopable!

Tip: For cleaner swirls, chill the blueberry sauce until thick (but not solid) before layering.

Raspberry Ripple Ice Cream

This dreamy homemade ice cream swirls tart raspberry sauce into a rich vanilla base for a sweet-tart treat that’s perfect for summer evenings.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 1/2 cups fresh or frozen raspberries
• 2 tbsp water
• 2 tbsp granulated sugar (for sauce)
• 1 tsp lemon juice

Instructions:

1. In a medium saucepan over medium heat, combine heavy cream, whole milk, 3/4 cup sugar, vanilla extract, and salt. Heat just until steaming (do not boil), stirring to dissolve sugar, about 5 minutes. Remove from heat and chill completely (at least 4 hours or overnight).
2. Meanwhile, make the raspberry ripple: In a small saucepan, combine raspberries, water, 2 tbsp sugar, and lemon juice. Simmer over medium-low heat, mashing berries gently, until thickened (about 8 minutes). Strain through a fine-mesh sieve to remove seeds, then cool completely.
3. Churn chilled ice cream base in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes).
4. Layer 1/3 of the churned ice cream into a loaf pan, drizzle with 1/3 of the raspberry sauce, and repeat twice more. Use a knife to gently swirl (don’t overmix!). Freeze until firm, at least 4 hours.

The magic here? That vibrant raspberry ripple stays slightly jammy against the creamy vanilla base, creating pockets of bright flavor in every scoop.

Tip: For extra texture, fold in 1/2 cup crushed vanilla wafers or shortbread cookies during the final layering step.

Matcha Green Tea Ice Cream

This creamy, vibrant matcha ice cream is a dreamy way to enjoy the earthy sweetness of green tea—no churn required!

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

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 until just combined, then add the entire can of sweetened condensed milk. Fold again 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 a bold matcha kick that’s balanced by the creamy sweetness—perfect for scooping straight from the freezer on a warm afternoon.

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

Toasted Marshmallow Ice Cream

This dreamy homemade ice cream captures the cozy campfire flavor of toasted marshmallows in every creamy scoop—no fire pit required!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp kosher 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 golden, watching closely to prevent burning. 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 until just swirled.
4. Transfer to a freezer-safe container and freeze for at least 4 hours before serving.

The magic here? Those blistered marshmallows add sticky-sweet pockets that mimic s’mores by the spoonful.

Tip: For extra toasty flavor, torch a few extra marshmallows as garnish when serving.

Cherry Garcia Ice Cream

This homemade Cherry Garcia ice cream is a dreamy blend of sweet cherries, rich chocolate chunks, and creamy vanilla base—no fancy equipment needed!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 cup pitted and chopped fresh or frozen cherries
• 1/2 cup semi-sweet chocolate chunks or chips

Instructions:

1. In a large bowl, whisk together the heavy cream, whole milk, 3/4 cup granulated sugar, 1 tbsp vanilla extract, and 1/4 tsp salt until the sugar dissolves completely.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes) until thick and creamy.
3. Gently fold in the chopped cherries and chocolate chunks until evenly distributed.
4. Transfer to a freezer-safe container, press a piece of parchment paper directly onto the surface, and freeze for at least 4 hours or until firm.

The magic here? The juicy cherries soften slightly in the freezer, creating little bursts of flavor against the crunchy chocolate. No one will believe it’s homemade!

Tip: For extra cherry intensity, toss the chopped fruit with 1 tbsp sugar and let it sit for 10 minutes before folding it in.

Pumpkin Spice Ice Cream

This creamy, spiced ice cream tastes like autumn in a bowl—no churn required, just a whisk and a little patience.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together 1 (14 oz) can sweetened condensed milk, 1 cup pumpkin puree, 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves, and a pinch of salt until smooth.
2. In a separate bowl, beat 2 cups heavy cream with a hand mixer until stiff peaks form, about 3–4 minutes.
3. Gently fold the whipped cream into the pumpkin mixture until fully combined (no streaks remaining).
4. Pour into a loaf pan or freezer-safe container, smooth the top, and freeze for at least 6 hours or overnight.

The magic here? The condensed milk keeps the ice cream scoopably soft—no icy crystals—while the warm spices bloom beautifully after freezing.

Tip: For extra texture, sprinkle crushed gingersnaps or pepitas on top before serving.

Rocky Road Ice Cream

Rocky Road Ice Cream

This homemade Rocky Road Ice Cream is a dreamy chocolate base packed with marshmallows, nuts, and chocolate chunks—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 chopped toasted almonds
• 1/2 cup semi-sweet chocolate chunks

Instructions:

1. In a large bowl, whip the heavy cream 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, toasted almonds, and chocolate chunks, reserving a handful of each for topping.
5. Pour into a 9×5-inch loaf pan, sprinkle with the remaining mix-ins, and freeze for at least 6 hours or overnight.

The contrast of creamy chocolate, chewy marshmallows, and crunchy nuts makes every scoop irresistible. Perfect for satisfying late-night cravings!

Tip: For extra texture, swap almonds for walnuts or pecans.

Conclusion

With 20 luscious homemade ice cream recipes, your ice cream maker is about to become your favorite kitchen gadget! Whether you crave classic vanilla or adventurous flavors, there’s something here for everyone. Give these recipes a try, then let us know which one stole your heart. Don’t forget to share the sweet inspiration on Pinterest—happy churning!