Summer is here, and you know what that means: it’s time for creamy, cold treats! There’s nothing quite like a scoop of homemade ice cream to cool you down and make you smile. I love making my own ice cream because I can control the ingredients and create exactly the flavors I want.
If you have an ice cream maker, you’re in for a real treat. And don’t worry, I even have a no-churn option if you don’t! I’ve put together a collection of my favorite easy homemade ice cream recipes, perfect for sharing with friends and family. Get ready to make some delicious ice cream!
Jump to Recipe:
- 1. Easy Homemade Blackberry Ice Cream
- 2. Easy Homemade Blue Moon Ice Cream
- 3. Easy Homemade Butter Pecan Ice Cream
- 4. Easy Homemade Cherry Garcia Ice Cream
- 5. Easy Homemade Chocolate Chip Cookie Dough Ice Cream
- 6. Easy Homemade Eggnog Ice Cream
- 7. Easy Homemade Fresh Georgia Peach Ice Cream
- 8. Easy Homemade Keto Ice Cream
- 9. Easy Mint Chocolate Chip Ice Cream
- 10. Easy No Churn Peanut Butter Ice Cream
Easy Homemade Blackberry Ice Cream Recipe
This blackberry ice cream recipe makes a lovely, fruity frozen treat. The sweet and slightly tart berries are perfect in a creamy base.
Key Ingredients & Tips for Blackberry Ice Cream
- Ripe Blackberries: Use fresh, ripe berries for the best flavor. You can gently mash some of them to release more juice before adding to the base.
- Sweetness Balance: Blackberries can be tart, so taste your base mixture and add a little more sugar if you like it sweeter.
What You Need for Blackberry Ice Cream
- Heavy cream
- Whole milk
- Granulated sugar
- Fresh blackberries
- Vanilla extract
⏱️ Time: Prep 20 mins, Churn 25-30 mins, Freeze 4-6 hours🍽️ Yields: Approx. 1 Quart
How to Make Blackberry Ice Cream
Step 1: Make the Blackberry Base
Combine cream, milk, sugar, and vanilla in a bowl. Gently fold in the fresh or lightly mashed blackberries. Stir everything until the sugar dissolves.
Step 2: Chill and Churn
Cover your ice cream base and chill it in the refrigerator for at least 2 hours, or overnight. Once cold, pour the mixture into your ice cream maker and churn according to the manufacturer’s directions until it’s thick.
Step 3: Freeze Until Firm
Transfer the churned ice cream to a freezer-safe container. Cover it tightly and place it in the freezer for 4-6 hours, or until it reaches your desired firmness.
📝 Final Note
Store any leftover blackberry ice cream in an airtight container in the freezer for up to two weeks.
Easy Homemade Blue Moon Ice Cream Recipe
Blue Moon ice cream is a fun and colorful treat with a unique flavor. It’s often described as tasting like fruity cereal milk or cotton candy.
Key Ingredients & Tips for Blue Moon Ice Cream
- Flavoring: The distinctive taste often comes from a mix of vanilla, lemon, and raspberry, or sometimes almond extract. Adjust these to your preference.
- Blue Color: A few drops of blue food coloring will give it that classic vibrant hue. Start with a little and add more if you want a deeper color.
What You Need for Blue Moon Ice Cream
- Heavy cream
- Whole milk
- Granulated sugar
- Vanilla extract
- Almond extract
- Blue food coloring
⏱️ Time: Prep 20 mins, Churn 25-30 mins, Freeze 4-6 hours🍽️ Yields: Approx. 1 Quart
How to Make Blue Moon Ice Cream
Step 1: Mix the Base Ingredients
In a large bowl, whisk together heavy cream, whole milk, and sugar until the sugar completely dissolves. Add the vanilla extract, almond extract, and a few drops of blue food coloring. Stir well to combine.
Step 2: Chill Thoroughly
Cover the mixture and chill it in the refrigerator for at least 2-4 hours. A cold base helps the ice cream churn better and become creamier. You can even chill it overnight.
Step 3: Churn and Freeze
Pour the chilled blue moon mixture into your ice cream maker and churn according to the manufacturer’s instructions. Once it’s soft-serve consistency, transfer it to an airtight container and freeze for another 4-6 hours to firm up.
📝 Final Note
If you want a brighter blue, add a tiny bit more food coloring before churning, but remember a little goes a long way!
Easy Homemade Butter Pecan Ice Cream Recipe
Butter pecan ice cream is a classic for a reason. The rich, buttery flavor combined with crunchy, toasted pecans makes a wonderful dessert.
Key Ingredients & Tips for Butter Pecan Ice Cream
- Toasted Pecans: Toasting your pecans in butter until fragrant really brings out their nutty flavor. Don’t skip this step!
- Brown Butter Base: For an extra layer of flavor, consider browning a bit of butter to add to your ice cream base. It adds a deep, caramel-like note.
What You Need for Butter Pecan Ice Cream
- Heavy cream
- Whole milk
- Granulated sugar
- Brown sugar
- Butter
- Pecans, chopped
- Vanilla extract
⏱️ Time: Prep 25 mins, Churn 25-30 mins, Freeze 4-6 hours🍽️ Yields: Approx. 1 Quart
How to Make Butter Pecan Ice Cream
Step 1: Toast the Pecans
Melt butter in a pan over medium heat. Add chopped pecans and toast them, stirring often, until they are fragrant and lightly browned. Let them cool completely.
Step 2: Prepare and Chill the Base
Whisk together heavy cream, whole milk, granulated sugar, brown sugar, and vanilla extract. Ensure all sugars are dissolved. Cover and chill the base in the refrigerator for at least 2-4 hours.
Step 3: Churn and Mix-in
Pour the chilled mixture into your ice cream maker and churn until it thickens to a soft-serve consistency. In the last few minutes of churning, add the cooled toasted pecans.
Step 4: Freeze to Firm
Transfer the ice cream to a freezer-safe container, cover tightly, and freeze for another 4-6 hours until firm enough to scoop.
📝 Final Note
Make sure the pecans are completely cool before adding them to the ice cream base or they might melt the ice cream.
Easy Homemade Cherry Garcia Ice Cream Recipe
Cherry Garcia is a favorite for many, blending sweet cherries with chocolate chunks in a creamy base. Making it at home is easier than you think.
Key Ingredients & Tips for Cherry Garcia Ice Cream
- Sweet Cherries: Use fresh or frozen sweet cherries, pitted and chopped. If using frozen, let them thaw and drain well.
- Dark Chocolate Chunks: Chopped dark chocolate bars work better than chocolate chips, giving you bigger, more satisfying pieces.
What You Need for Cherry Garcia Ice Cream
- Heavy cream
- Whole milk
- Granulated sugar
- Vanilla extract
- Fresh or frozen sweet cherries
- Dark chocolate, chopped
⏱️ Time: Prep 25 mins, Churn 25-30 mins, Freeze 4-6 hours🍽️ Yields: Approx. 1 Quart
How to Make Cherry Garcia Ice Cream
Step 1: Prepare Cherries and Base
Pit and chop your cherries. In a bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until the sugar is dissolved. Stir in the chopped cherries.
Step 2: Chill and Churn Ice Cream
Cover the cherry ice cream base and chill it in the refrigerator for at least 2-4 hours. Then, pour the chilled mixture into your ice cream maker and churn until it reaches a soft, thick consistency.
Step 3: Add Chocolate Chunks and Freeze
During the last few minutes of churning, add your chopped dark chocolate. Once mixed in, transfer the ice cream to a freezer-safe container and freeze for 4-6 hours to firm up.
📝 Final Note
For a more intense cherry flavor, you can macerate the chopped cherries with a tablespoon of sugar for 30 minutes before adding them to the base.
Easy Homemade Chocolate Chip Cookie Dough Ice Cream
Who doesn’t love chunks of cookie dough in their ice cream? This homemade version lets you enjoy that classic flavor with fresh, creamy goodness.
Key Ingredients & Tips for Cookie Dough Ice Cream
- Edible Cookie Dough: Make sure your cookie dough is safe to eat raw (no raw eggs, heat-treated flour). You can find many recipes for edible cookie dough.
- Chill Dough: After making your cookie dough, shape it into small pieces and chill them on a parchment-lined tray. This helps them stay firm when you add them to the ice cream.
What You Need for Chocolate Chip Cookie Dough Ice Cream
- Heavy cream
- Whole milk
- Granulated sugar
- Vanilla extract
- Edible chocolate chip cookie dough, chilled and chopped
⏱️ Time: Prep 30 mins, Churn 25-30 mins, Freeze 4-6 hours🍽️ Yields: Approx. 1 Quart
How to Make Cookie Dough Ice Cream
Step 1: Make and Chill Dough
Prepare your favorite edible chocolate chip cookie dough recipe. Form it into small pieces or balls and place them on a baking sheet lined with parchment paper. Chill in the freezer for at least 30 minutes until firm.
Step 2: Prepare and Churn Ice Cream Base
Whisk together heavy cream, whole milk, sugar, and vanilla extract until the sugar is fully dissolved. Chill this base mixture in the refrigerator for at least 2-4 hours. Then, churn in your ice cream maker until it’s thick.
Step 3: Add Dough and Freeze
During the last few minutes of churning, add the chilled cookie dough pieces to the ice cream maker. Once they are mixed in, transfer the ice cream to a freezer-safe container and freeze for another 4-6 hours until firm.
📝 Final Note
Make sure your cookie dough pieces are small enough to be easily scooped and eaten without being too hard when frozen.
Easy Homemade Eggnog Ice Cream Recipe
Eggnog isn’t just for the holidays! This creamy, spiced ice cream brings the festive flavor to any time of year. It’s rich and comforting.
Key Ingredients & Tips for Eggnog Ice Cream
- Fresh Nutmeg: Grating fresh nutmeg offers a much stronger and better flavor than pre-ground nutmeg. It really makes the eggnog taste shine.
- Vanilla and Rum Extract: These extracts help create the classic eggnog flavor profile. A splash of real rum can be used if you prefer a more adult version.
What You Need for Eggnog Ice Cream
- Heavy cream
- Milk (whole or 2%)
- Granulated sugar
- Egg yolks
- Ground nutmeg (or fresh)
- Vanilla extract
- Rum extract (optional)
⏱️ Time: Prep 30 mins, Cook 10 mins, Churn 25-30 mins, Freeze 6+ hours🍽️ Yields: Approx. 1 Quart
How to Make Eggnog Ice Cream
Step 1: Make the Custard Base
In a saucepan, heat milk, some of the sugar, and nutmeg. In a separate bowl, whisk egg yolks with the remaining sugar. Slowly temper the hot milk mixture into the egg yolks, then return to the saucepan. Cook gently, stirring, until thickened enough to coat the back of a spoon.
Step 2: Add Cream and Chill
Remove the custard from heat and stir in the heavy cream, vanilla extract, and rum extract (if using). Pour the mixture through a fine-mesh sieve into a clean bowl. Cover and chill thoroughly in the refrigerator for at least 6 hours, or overnight, until very cold.
Step 3: Churn and Freeze
Once the eggnog base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions until it’s thick. Transfer to a freezer-safe container and freeze for another 4-6 hours to set.
📝 Final Note
For the best results, make sure your custard base is very cold before churning. This helps create a smooth, creamy texture.
Easy Homemade Fresh Georgia Peach Ice Cream
Nothing says summer quite like fresh peaches. This Georgia peach ice cream is bursting with real fruit flavor and a smooth, creamy texture.
Key Ingredients & Tips for Peach Ice Cream
- Ripe Peaches: Choose very ripe, fragrant peaches. This will give your ice cream the best natural sweetness and peach flavor.
- Peach Puree: Blending some of the peaches into a puree before adding them to the base ensures the flavor is spread evenly throughout the ice cream. You can also leave some small chunks for texture.
What You Need for Fresh Georgia Peach Ice Cream
- Heavy cream
- Whole milk
- Granulated sugar
- Fresh ripe peaches, peeled and chopped
- Vanilla extract
- Lemon juice (a little helps brighten the peach flavor)
⏱️ Time: Prep 25 mins, Churn 25-30 mins, Freeze 4-6 hours🍽️ Yields: Approx. 1 Quart
How to Make Peach Ice Cream
Step 1: Prepare the Peaches
Peel and chop your ripe peaches. Puree about half of the chopped peaches in a blender or food processor until smooth. You can leave the other half in small chunks for texture.
Step 2: Mix and Chill the Base
In a large bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and a squeeze of lemon juice. Stir in the peach puree and any remaining peach chunks. Cover and chill the mixture for at least 2-4 hours.
Step 3: Churn and Freeze
Pour the chilled peach ice cream base into your ice cream maker and churn according to the manufacturer’s instructions until it thickens. Transfer the soft ice cream to a freezer-safe container and freeze for another 4-6 hours until firm.
📝 Final Note
A little bit of lemon juice really helps bring out the bright flavor of the peaches without making the ice cream sour.
Easy Homemade Keto Ice Cream Recipe
Enjoy delicious, creamy ice cream while sticking to your keto lifestyle! This recipe is low in carbs but full of great flavor.
Key Ingredients & Tips for Keto Ice Cream
- Keto Sweeteners: Use erythritol, stevia, or monk fruit sweetener. Adjust to your taste, as different sweeteners have different levels of sweetness.
- Full-Fat Ingredients: Heavy cream and full-fat coconut milk (if dairy-free) are important for the creamy texture and higher fat content needed for keto.
What You Need for Keto Ice Cream
- Heavy cream
- Unsweetened almond milk (or full-fat coconut milk for dairy-free)
- Keto-friendly sweetener (erythritol, stevia, or monk fruit)
- Vanilla extract
- Pinch of salt
⏱️ Time: Prep 15 mins, Churn 20-25 mins, Freeze 4-6 hours🍽️ Yields: Approx. 1 Quart
How to Make Keto Ice Cream
Step 1: Mix Ingredients
In a bowl, combine heavy cream, almond milk, keto sweetener, vanilla extract, and a pinch of salt. Whisk everything together until the sweetener is completely dissolved.
Step 2: Chill the Base
Cover the mixture and place it in the refrigerator to chill for at least 2 hours. This step is important for achieving a smooth texture in your ice cream.
Step 3: Churn and Freeze
Pour the chilled keto ice cream base into your ice cream maker and churn for 20-25 minutes, or until it reaches a soft-serve consistency. Transfer to an airtight freezer-safe container and freeze for 4-6 hours until firm.
📝 Final Note
Keto ice cream can freeze harder than regular ice cream. Let it sit on the counter for 10-15 minutes before serving to soften slightly for easier scooping.
Easy Mint Chocolate Chip Ice Cream Recipe
Cool, refreshing mint paired with rich chocolate chips makes this mint chocolate chip ice cream a family favorite. It’s vibrant and tasty.
Key Ingredients & Tips for Mint Chocolate Chip Ice Cream
- Peppermint Extract: Use pure peppermint extract for a clean mint flavor. Start with a small amount and add more to taste, as it can be strong.
- Mini Chocolate Chips: Mini chips work well because they distribute evenly and stay crisp, offering a nice contrast to the creamy ice cream.
What You Need for Mint Chocolate Chip Ice Cream
- Heavy cream
- Whole milk
- Granulated sugar
- Peppermint extract
- Green food coloring (optional)
- Mini chocolate chips
⏱️ Time: Prep 15 mins, Churn 25-30 mins, Freeze 4-6 hours🍽️ Yields: Approx. 1 Quart
How to Make Mint Chocolate Chip Ice Cream
Step 1: Mix the Mint Base
In a large bowl, whisk together heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved. Stir in the peppermint extract and a few drops of green food coloring if you desire a green color.
Step 2: Chill and Churn
Cover the mint ice cream base and chill it in the refrigerator for at least 2-4 hours, or overnight, until it is very cold. Then, pour the chilled mixture into your ice cream maker and churn until it reaches a thick, soft-serve consistency.
Step 3: Add Chips and Freeze
During the last 5 minutes of churning, add the mini chocolate chips to the ice cream maker. Once mixed in, transfer the ice cream to a freezer-safe container and freeze for another 4-6 hours until firm.
📝 Final Note
If you prefer a natural color, simply omit the green food coloring. The flavor will still be amazing!
Easy No Churn Peanut Butter Ice Cream Recipe
No ice cream maker? No problem! This no-churn peanut butter ice cream is incredibly simple to make and tastes just as creamy and delicious.
Key Ingredients & Tips for No Churn Peanut Butter Ice Cream
- Sweetened Condensed Milk: This is the key ingredient that provides both sweetness and creaminess without needing churning.
- Creamy Peanut Butter: Use a good quality creamy peanut butter for the best flavor and smooth texture. Natural peanut butter might separate more.
- Whip Heavy Cream: Whipping the heavy cream to stiff peaks is important as it creates the airy, soft texture of ice cream.
What You Need for No Churn Peanut Butter Ice Cream
- Heavy cream, very cold
- Sweetened condensed milk
- Creamy peanut butter
- Vanilla extract
- Pinch of salt
⏱️ Time: Prep 15 mins, Freeze 6+ hours🍽️ Yields: Approx. 1.5 Quarts
How to Make No Churn Peanut Butter Ice Cream
Step 1: Whip the Cream
In a large, chilled bowl, whip the very cold heavy cream with an electric mixer on high speed until stiff peaks form. Be careful not to over-whip.
Step 2: Make Peanut Butter Mixture
In a separate bowl, combine the sweetened condensed milk, creamy peanut butter, vanilla extract, and a pinch of salt. Stir until it’s smooth and well combined.
Step 3: Combine and Freeze
Gently fold the peanut butter mixture into the whipped cream until no streaks remain. Pour the mixture into a freezer-safe container, cover tightly, and freeze for at least 6 hours, or overnight, until firm.
📝 Final Note
For an extra treat, swirl in some chocolate fudge sauce or sprinkle with chopped peanuts before freezing!