Ice cream makes sense after a warm summer meal. Pick a scoop when you want bowls at the table, or go with cake, sandwiches, or a dessert cup when a plated dessert sounds better. You can serve one after dinner, with coffee, or anytime the freezer dessert is the main sweet.
Neapolitan Ice Cream
Three familiar flavors share one loaf pan in Neapolitan Ice Cream, made with heavy cream, sweetened condensed milk, vanilla, cocoa powder, and strawberry puree. The divided base freezes side by side for at least 5 hours, creating chocolate, vanilla, and strawberry sections in every scoop or slice. This batch serves 6 and needs no ice cream maker. Set it out in sundae glasses with wafer rolls, or pair it with brownies and pound cake.
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Ninja Creami Vanilla Bean Ice Cream
Rich vanilla flavor runs through Ninja Creami Vanilla Bean Ice Cream, which mixes whole milk, heavy cream, confectioners’ sugar, and vanilla pods or extract. After 8 minutes of prep, the pint freezes for 24 hours before going through the Ice Cream cycle. A splash of milk and the Mix-In cycle can smooth a crumbly first spin. The recipe serves 4, either soft straight from the machine or refrozen for firmer scoops.
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Tiramisu Ice Cream
Built on mascarpone and strong coffee, Tiramisu Ice Cream folds the flavors of the Italian dessert into a churned frozen base. Amaretto, semi-sweet chocolate, chopped ladyfingers, and cocoa powder add the coffeehouse layers, while a 2-hour freeze makes it scoopable. Total time is 2 hours 15 minutes, and the recipe serves 12. Bring it out after dinner when a separate coffee course and dessert would otherwise crowd the table.
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No Churn Salted Caramel Ice Cream
Thick caramel ribbons run through No Churn Salted Caramel Ice Cream, a four-ingredient mix of heavy cream, sweetened condensed milk, salted caramel sauce, and sea salt. The cream is beaten to stiff peaks, folded with the remaining ingredients, then frozen for at least 5 hours. One batch makes 8 servings in 5 hours 5 minutes. Spoon it into dessert cups and finish each portion with extra caramel and a small pinch of salt.
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Pistachio Ice Cream
Finely ground nuts give Pistachio Ice Cream its color, texture, and direct pistachio flavor without an egg-based custard. Raw unsalted pistachios, sugar, heavy cream, vanilla, and salt form the base before it churns for about 25 minutes and freezes until firm. The full recipe takes 5 hours 10 minutes and serves 8. Scoop it into cones or bowls, then add the reserved pistachio-sugar mixture and wafer pieces for crunch.
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Mango Ice Cream
Fresh fruit leads the way in Mango Ice Cream, blending ripe mango with lemon juice and part of the sugar before it meets heavy cream, vanilla, and salt. The base churns for about 25 minutes, then freezes for at least 4 hours, bringing total time to 4 hours 40 minutes. It yields 6 servings. Let the container stand for 5 minutes, then portion it into cones, bowls, or cups topped with diced mango.
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Ice Cream Cake
Layered rather than baked, Ice Cream Cake stacks graham crackers, vanilla ice cream, whipped cream, strawberry jam, and fresh strawberries in a square pan. Twenty minutes of assembly and a 4-hour freeze produce 16 slices, making this the largest-yield dessert in the collection. The jam swirls and berries break up the vanilla layers without a separate sauce. Lift it out by the parchment, rest it for 5 minutes, and cut with a warm knife.
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Chocolate Ice Cream
Deep cocoa flavor anchors Chocolate Ice Cream, which uses sifted cocoa powder, sugar, chilled heavy cream, vanilla, and dark chocolate for serving. The base churns for 15 to 20 minutes and then firms in the freezer for at least 4 hours, for a total of 4 hours 25 minutes. The recipe makes 4 servings. Add chocolate shavings for a simple bowl, or place a scoop beside warm brownies, coffee cake, or strawberries.
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Biscoff Ice Cream
Cookie butter is mixed into the base and swirled through Biscoff Ice Cream, along with heavy cream, sugar, and vanilla, then crumbled Biscoff cookies are added. Churning takes about 25 minutes, followed by 2 to 4 hours in the freezer, for a listed total of 4 hours 30 minutes. The batch serves 6 and keeps both smooth spread and cookie pieces in each portion. Finish bowls or cones with extra crumbs when texture matters as much as the scoop.
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Ice Cream Sandwich
Raspberries and crushed graham cookies turn softened vanilla ice cream into the filling for Ice Cream Sandwich. The mixture freezes in a narrow carton or container for 3 to 4 hours, then gets sliced into 1 1/2-inch rectangles and placed between 16 ice cream wafers. Total time is 4 hours 30 minutes, and the recipe makes 8 sandwiches. Wrap them individually for a freezer dessert that can be handed out without bowls or spoons.
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Baked Alaska
Under a browned meringue shell, Baked Alaska holds three pints of ice cream over a homemade bittersweet chocolate cake base. Egg whites, cream of tartar, and superfine sugar form the coating, which seals the frozen center before a final 1 to 2 minutes in a hot oven. The dessert takes 3 hours 5 minutes and serves 8. Slice it immediately after browning so each plate gets warm meringue, ice cream, and chocolate cake.
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Dubai Chocolate Strawberry Cup
Clear glasses show every layer of Dubai Chocolate Strawberry Cup, built with halved strawberries, melted chocolate, toasted kataifi, pistachio cream, and chopped pistachios. The kataifi cooks in butter for about 10 minutes before the components are divided among four 12-ounce cups. Total time is 25 minutes, and no freezer is involved. Serve the cups right away or chill them briefly, keeping the pastry crisp against the berries and chocolate.
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Mint Chocolate Chip Ice Cream
Cool peppermint and fine chocolate pieces define Mint Chocolate Chip Ice Cream, made from chilled heavy cream, sugar, peppermint extract, semi-sweet chocolate, and optional green coloring. The base churns for about 25 minutes, with the chocolate added during the final 5 minutes, then freezes for 2 to 3 hours. Total time is 3 hours 25 minutes, and the recipe serves 4. Scoop it into bowls or cones and add fresh mint on top.
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Ninja Creami Cookies and Cream Ice Cream
Crushed sandwich cookies are added after the first spin in Ninja Creami Cookies and Cream Ice Cream, keeping larger Oreo pieces throughout the vanilla base. Whole milk, heavy cream, confectioners’ sugar, and vanilla are frozen in the pint container for 24 hours, then processed on the Ice Cream and Mix-In settings. The recipe takes 1 day 10 minutes and serves 4. Serve it soft from the machine or freeze it another 1 to 2 hours for round scoops.
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Dairy Free Ice Cream
Full-fat coconut milk supplies the body in Dairy Free Ice Cream, while maple syrup, vanilla, and salt complete the four-ingredient base. After a minute in the blender, the mixture churns for about 20 minutes and freezes for another 3 to 4 hours. The recipe takes 4 hours and 45 minutes, and one batch serves 8. Let it soften briefly before filling cones or dessert cups, especially when the freezer has made it very firm.
Get the Recipe: Dairy Free Ice Cream