Try these easy make-at-home ice cream recipes for the perfect way to cool off this summer!
Birthday Cake Batter Ice Cream
Indecisive? Try this perfect make-at-home ice cream with birthday cake flavor! This ice cream is made with sweet vanilla cupcakes and cake batter extract.
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 1⁄2 tablespoons cake batter extract
- 1 teaspoon vanilla extract
- 1⁄4 cup sprinkles of choice
- 4 store-bought vanilla cupcakes, frosting removed and crumbled
Whisk heavy whipping cream, milk, and sweetened condensed milk, stirring until well combined. Stir in extracts. Pour the mixture into the freezer canister of the ice cream maker according to your ice maker’s instructions. Before transferring out of the freezer canister, pour in sprinkles and let mix for another 2 minutes. Transfer the ice cream to a freezer-safe container with a lid and gently stir in crumbled cupcakes. Cover, place in freezer, and allow it to harden for at least 4 hours or overnight.
Blackberry Dark Chocolate Ice Cream
Chocolate goes with anything, right? This ultra-creamy custard-based ice cream has just the right amount of tang from the blackberries and sweetness from the chocolate.
- 3 cups fresh blackberries
- 1⁄4 cup fresh lemon juice
- 1 cup sugar, divided
- 1 1⁄2 cups whole milk
- 4 egg yolks
- 1 1⁄2 cups heavy whipping cream
- 6 ounces of dark chocolate chunks
Combine the blackberries, lemon juice, and 1/4 cup of sugar in a small saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 15 minutes. Place a fine-mesh strainer over a medium mixing bowl and pour berries into the strainer. Using a firm spatula, force out as much of the liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds.
Place yolks in a small mixing bowl and whisk until yolks are pale and fluffy. Heat the whole milk and remaining 3/4 cup sugar in a saucepan over low heat until just bubbly. Temper the eggs by gently whisking a small amount of the warm cream into the yolks. Pour the tempered yolks into the saucepan, whisking gently. Cook over medium-low heat until thick, stirring constantly, for about 5 minutes. Remove from heat. Pour the heavy cream into the bowl of strained blackberry syrup and then pour in the custard and stir to combine. For best results, refrigerate the mixture until cool.
Freeze the mixture according to your ice cream maker’s instructions. As it freezes, add in the dark chocolate chunks. Transfer the ice cream to a freezer-safe container and allow it to harden for several hours or overnight.
Blueberry Buttermilk Ice Cream
This blueberry ice cream is made with whole buttermilk which gives this ice cream a delicious tang, which compliments the sweetness of the blueberry compote!
Ice Cream Base
- 1 1⁄2 cups whole buttermilk
- 1 1⁄2 cups heavy cream
- 1 cup whole milk
- 3⁄4 cup sugar
- 1 1⁄2 tablespoons pure vanilla
- 15 ginger snaps, crushed
- 1 cup fresh blueberries
- 1⁄4 cup sugar
- 2 tablespoons fresh lemon juice
Combine buttermilk and heavy cream in a large mixing bowl. In a microwave-safe bowl, combine milk and sugar. Microwave for 1 minute, remove and stir to dissolve sugar. Gradually whisk milk and sugar mix to buttermilk base. Whisk in vanilla. Pour mixture into freezer canister of ice cream maker and follow manufacturer’s instructions.
While ice cream is processing, combine blueberries, sugar, and lemon juice in a small heavy-bottom saucepan; cook over medium heat for 10 minutes, stirring frequently. Once thickened, remove from heat and transfer to a small bowl. Place in the freezer until the ice cream base is ready.
In a large freezer-safe container with a lid, dollop a few tablespoons of blueberry compote and sprinkle about two tablespoons of crushed ginger snaps as the first layer. Scoop out about a third of the ice cream base and repeat the blueberry and cookie layer and ice cream mixture. Repeat until all ice cream is out of the canister finishing with blueberries and cookies. Gently use a knife or small spatula to swirl the compote into ice cream. Do not over stir or the swirl effect will be lost. Cover with a lid and freeze for at least two hours or overnight.
Make sure to check out more of our delicious make-at-home ice cream flavors and other treats to make this summer sweet!