A grocery store tub works in a pinch, but it cannot give you cookie butter swirls, fresh mango, toasted marshmallows, or layers built exactly the way you like them. These 19 ice cream recipes cover churned and no-churn scoops, Ninja Creami pints, frozen cakes, sandwiches, sundaes, and a few desserts made to serve alongside ice cream. Make one for a hot afternoon, serve it at a birthday, or keep a homemade batch frozen for whenever dessert sounds good.
Biscoff Ice Cream
Built on heavy cream, Biscoff spread, vanilla, and crumbled cookies, Biscoff Ice Cream churns for about 25 minutes before freezing until firm. Extra cookie butter is swirled through the base, leaving ribbons between the crunchy biscuit pieces. Scoop it into bowls or cones and finish each serving with more crushed cookies. Makes 6 servings in 4 hours 30 minutes.
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Dairy Free Ice Cream
With full-fat coconut milk providing the base, Dairy Free Ice Cream blends maple syrup, vanilla, and a pinch of salt into a four-ingredient frozen dessert. The mixture churns for around 20 minutes, then freezes for 3 to 4 hours before serving. Let it soften briefly on the counter, then eat it from bowls or pile it into cones.
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No-Churn Salted Caramel Ice Cream
Requiring no ice cream machine, No-Churn Salted Caramel Ice Cream folds sweetened condensed milk, salted caramel sauce, and sea salt into whipped heavy cream. Five minutes of prep is followed by about 5 hours in the freezer. Drizzle additional caramel over the 8 servings before carrying the bowls out to a cookout or poolside dessert table.
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Neapolitan Ice Cream
Divided into vanilla, chocolate, and strawberry sections, Neapolitan Ice Cream turns one no-churn cream base into three flavors. Sweetened condensed milk and whipped cream form the foundation, while cocoa powder and strawberry puree create the darker and pink layers. Freeze the loaf for 5 hours, then cut or scoop all three flavors together. Serves 6.
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Pistachio Ice Cream
Ground raw pistachios give Pistachio Ice Cream its nutty flavor without relying on a custard or artificial flavoring. The nuts are mixed with sugar, whipped cream, vanilla, and salt, then churned before a 4-to-6-hour freeze. Scatter the reserved pistachio mixture over bowls or cones for added texture. The full recipe makes 8 servings.
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Mango Ice Cream
Fresh mango puree runs through Mango Ice Cream, made with heavy cream, sugar, lemon juice, vanilla, and kosher salt. The fruit brings the main flavor while lemon keeps the sweetness from becoming flat. After churning and freezing, spoon it into cones or bowls and add diced mango on top. Ready in 4 hours 40 minutes and serves 6.
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Ice Cream Cake
Layered with graham crackers, vanilla ice cream, strawberry jam, sliced berries, and homemade whipped cream, Ice Cream Cake feeds 16 without turning on the oven. Assembly takes about 20 minutes, while the freezer handles the remaining 4 hours. Slice it for a birthday or summer get-together, then add whipped cream and fresh strawberries when serving.
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Tiramisu Ice Cream
Mascarpone, strong coffee, chopped ladyfingers, amaretto, and chocolate bring the familiar dessert flavors to Tiramisu Ice Cream. The blended base is churned and frozen in just over 2 hours, producing 12 servings. Dust each scoop with cocoa powder before eating, or serve it after dinner when both coffee and dessert sound good.
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Chocolate Ice Cream
Made without eggs or cooked custard, Chocolate Ice Cream combines sifted cocoa powder, sugar, chilled heavy cream, vanilla, and salt. It churns to a soft-serve texture in about 15 to 20 minutes before freezing for at least 4 hours. Top the 4 servings with chopped dark chocolate, strawberries, or a spoonful of warm fudge.
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Ice Cream Sandwich
Frozen raspberries and crushed graham cookies are folded through vanilla ice cream in this Ice Cream Sandwich before the mixture is pressed into a narrow container. Once frozen, it is sliced and placed between rectangular ice cream wafers. The recipe makes 8 handheld desserts in 4 hours 30 minutes, ready to pass around at a backyard get-together.
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Showstopping Baked Alaska
Beneath its toasted meringue shell, Showstopping Baked Alaska stacks three pints of ice cream over a homemade bittersweet chocolate cake base. Egg whites, cream of tartar, and superfine sugar form the thick outer layer, which is browned shortly before serving. Bring the 8-serving dessert to the table whole, then cut through the warm topping and frozen center.
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Ninja Creami S’mores Ice Cream
Starting with a chocolate base, Ninja Creami S’mores Ice Cream mixes whole milk, heavy cream, cocoa powder, vanilla, and confectioners’ sugar before freezing for 24 hours. Graham crackers, marshmallows, and mini chocolate chips are added during processing. Serve the 4 portions after a barbecue or eat them during a movie night without building a fire.
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Mint Chocolate Chip Ice Cream
Cool peppermint and finely chopped semisweet chocolate run through Mint Chocolate Chip Ice Cream, which churns heavy cream and sugar into a classic scoop. Add the chocolate during the final 5 minutes so the small pieces spread throughout the base. After 2 to 3 hours of freezing, serve the 4 portions in cones with extra chocolate or fresh mint.
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Oreo Ice Cream Cake
Five cold layers make Oreo Ice Cream Cake: a buttered cookie crust, vanilla ice cream, hot fudge, whipped topping, and more crushed Oreos. The no-bake dessert needs about 20 minutes of hands-on work followed by 4 hours in the freezer. Cut the 9-by-13-inch cake into as many as 20 servings for birthdays, cookouts, or graduation parties.
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Ninja Creami Watermelon Sorbet
Only watermelon, lime juice, and honey go into Ninja Creami Watermelon Sorbet, keeping the fruit at the center of every scoop. Blend the ingredients until smooth, freeze the pint for 18 to 24 hours, then process it on the sorbet setting. Eat the 4 servings immediately for the softest texture, with extra lime squeezed over the top.
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Hot Fudge Sundae
Ready in 10 minutes, Hot Fudge Sundae tops vanilla ice cream with a stovetop sauce made from cocoa powder, butter, sugar, agave, milk, and vanilla. The warm fudge takes about 5 minutes to cook and contrasts with the cold scoops underneath. Crush Biscoff cookies over all 4 servings and bring them to the table while the sauce is still warm.
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Dubai Chocolate Strawberry Cup
Toasted kataifi, pistachio cream, melted chocolate, fresh strawberries, and chopped pistachios fill each Dubai Chocolate Strawberry Cup with crisp, creamy, and juicy layers. The recipe takes 25 minutes and makes four 12-ounce cups. Serve them chilled on their own, or place a scoop of rose or cardamom ice cream alongside each cup.
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Ninja Creami Cookies and Cream Ice Cream
A vanilla base made from whole milk, heavy cream, confectioners’ sugar, and vanilla forms Ninja Creami Cookies and Cream. After the pint freezes for 24 hours, Oreo pieces and a little milk are worked in with the machine’s Mix-In setting. Serve it straight away like soft serve, or freeze it another hour or two for firmer scoops.
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Rocky Road Ice Cream
Chocolate, marshmallows, and nuts come together in Rocky Road Ice Cream, beginning with a cooked mixture of milk, cocoa powder, and sugar. Heavy cream and vanilla are added before churning, with the mix-ins folded through near the end. Freeze it for about 3 hours, then divide the batch into 8 bowls with extra nuts and marshmallows on top.
Get the Recipe: Rocky Road Ice Cream