Our Favorite Homemade Ice Cream Recipes
As far as ice cream is concerned, when the weather is warm nothing can quite compare. Grab a scoop of this cold and creamy frozen treat to satisfy your sweet tooth.
We're starting with Strawberry-Rhubarb Ice Cream.
Make a nonalcoholic version of this grown-up ice cream by substituting cranberry juice cocktail for the wine.
Double Chocolate Ice Cream
A combo of cocoa powder and melted chocolate makes for a rich, ultra-chocolaty dessert. We updated the recipe to use heavy cream in place of the half-and-half in the original. Note: If you’re using a 1 1/2-quart tabletop ice-cream maker, it’ll be pretty full.
Tangy Ice Cream with Cashew Brittle
This brittle is a delicious counterpoint to our Tangy Ice Cream. But, we can assure you, the ice cream is delicious on its own too.
Lemon Verbena Ice Cream
"I remember discovering lemon verbena one summer at the greenmarket in New York," says Chef Hatfield (Hatfield's, Los Angeles). "The smell is intoxicating, and it stays with you forever."
Blueberry Cheesecake Ice Cream
Cool off on a hot day with a big bowl of this creamy homemade ice cream. Perfect for entertaining, this top-rated recipe makes enough for a crowd.
Salted Caramel Ice Cream
It's hard to beat the sweet-salty goodness of this indulgent yet light caramel ice cream. Light ice cream has evolved from its watery ice-milk days and in the Test Kitchen, we like to get creative with ingredients and flavors, but we hold fast to settling for nothing less than smooth, creamy, rich results.
Fresh Mint Ice Cream
This make-ahead creamy treat makes an ideal dessert for summertime entertaining. Not a mint fan? Substitute toasted coconut for mint.
Peach Ice Cream
Ripe peaches at peak season are key to this creamy, refreshing ice cream. It's best eaten the same day it's prepared.
Chocolate Fudge Brownie Ice Cream
Homemade chocolate ice cream and fudgy brownie bites are perfect companions in this recipe combo. Place the ice-cream freezer can and your freezer-safe dish for ripening the ice cream in the freezer while you make the custard. This helps the ice cream ripen quickly. We awarded this rich-tasting treat our Test Kitchens' highest rating.
Banana-Coconut Ice Cream
The added creaminess of two percent milk (as opposed to fat-free or one percent) makes richer ice cream with fewer ice crystals. Cream of coconut is a sweet, thick mixture that's used to make piña coladas; look for it in cans near the drink mixes.
Mango Mascarpone Ice Cream
Mascarpone's silky thickness lends a custardlike texture without the trouble of cooking custard. Except for dissolving sugar in mango nectar, this is a no-cook recipe. Press the puree through a fine sieve for a smooth texture.
Honey-Lavender Ricotta Ice Cream
Infusing the syrup with lavender imparts a subtle floral flavor to this ice cream. Look for fresh ricotta cheese at gourmet markets, or you can make your own—go to CookingLight.com for our homemade version. It lends the ice cream wonderful richness. Serve with Easy Raspberry Sauce, and garnish with lavender sprigs.
Lavender and Toasted Almond Ice Cream with Warm Figs
This delicious ice cream is redolent with lavender, almonds, honey, and figs. Look for dried lavender flowers in natural foods or specialty grocery stores.
Key Lime Pie Ice Cream
This ice cream has all the flavors of classic Key lime pie—even the crust. We used bottled Key lime juice for convenience. You can also squeeze the juice from fresh Key limes if your supermarket carries them.