The Homemade Cuisinart Ice Cream Maker Cookbook

THE HOMEMADE CUISINART
ICE CREAM MAKER COOKBOOK
200 Quick and Easy Homemade Ice Cream Recipes

Cookbook
By Stephanie Lyttle
Copyright © 2o20 by Stephanie Lyttle -All rights reserved.
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CONTENTS
INTRODUCTION
Things You Need to Know About Your Cuisinart Ice Cream Maker
Recipe Tips
THE CLASSICS ICE CREAM
1. “tasty” Tequila Sunrise Gelato
2. Radical Rocky Road Ice Cream
3. Tropical Piña Colada Frozen Yogurt
4. Power Punch Pistachio Ice Cream
5. The Original “manhattan” Ice Cream
6. Double Gin And Tonic Soft Serve Ice Cream
7. Creamy Kahlua Almond Delight Ice Cream
8. Runnin’ Rum And Coke Gelato
9. Double Dark Chocolate Gelato
10. The Guinness Chocolate Milkshake
11. Classic Vanilla Soft-serve Ice Cream
12. Lickin’ Lime Daiquiri Frozen Yogurt
13. Cuddling Cucumber Basil Rum Sorbet
14. Daiquiri Lime Soda Frozen Yogurt
15. Orange Tequila “sunrise” Gelato
16. “the Big Stout” Almond Chocolate Milkshake
17. Margarita Madness Soft Serve Ice Cream
18. Kahlua & Pistachio Ice Cream
19. “adults Old Fashioned” Ice Cream
20. Tropical Coconut Rum And Coke Gelato
21. Caribbean Colada Frozen Yogurt
22. Chocolate Screwdriver Soft Serve Ice Cream
23. Mint Cookies ‘n Cream “silkshake”
24. “new York” Manhattan Ice Cream
25. Tropical Watermelon Lemon/lime Sorbet
26. Mango Strawberry Mint Daiquiri Milkshake
27. Lemon Tequila “sunset” Gelato
28. Strawberry Cinnamon Margarita Soft Serve Ice Cream
29. Vanilla Screwdriver Soft Serve Ice Cream
30. Very Strawberry Gelato
31. Chocolate Chip Cookie Dough Frozen Yogurt
32. Grown Folks “old Fashioned” Ice Cream
33. Pralines And “oh So Creamy” Milkshake
34. Miraculous Double Mint Chip Ice Cream
35. Chunky Chocolate Chip Soft Serve Ice Cream
36. Sunrise Strawberry Daiquiri Milkshake
37. Cucumber Rosemary Honey Rum Sorbet
38. Double Gin And Juice Vanilla Soft Serve Ice Cream
39. California Cookies-n-cream Soft Serve Ice Cream
40. Divine Coffee Frozen Yogurt
SIMPLE ICE CREAM
41. Three Musketeer Gelato
42. Dr. Pepper Cherry Lime Ice Cream
43. Rhubarb Swirl Ice Cream
44. Pumpkin Custard Ice Cream
45. Apricot Ice Cream
46. Mango Ice Cream
47. Caramel Corn Soft Serve Ice Cream
48. Island Coconut Banana Sorbet
49. Vegan Ice Cream
50. Butterfinger Cinnamon Crunch Gelato
51. Cherry Blueberry Lime Soda Frozen Yogurt
52. Bubble Gum Cola Soft Serve Ice Cream
53. “georgia Peach” Maple Syrup Soft Serve Ice Cream
54. Classic Root Beer Lemon Gelato
55. Custard Cream Gelato
56. Cookies ‘n Cream Rice Crispy Treat Frozen Yogurt
57. Dr. Pepper Ice Cream
58. Vanilla Frozen Custard
59. Turmeric Ice Cream
60. Strawberry Matcha Custard Ice Cream
61. Peach Ice Cream
62. Red Velvet Raspberry Milkshake
63. Malted Milk Chocolate Ice Cream
64. Mocha Madness Ice Cream
65. Blackberry Ice Cream
66. Banana Custard Ice Cream
67. Chilled Cherry Soda Frozen Yogurt
68. Eggless Pistachio Ice Cream
69. Dark Chocolate Cheery Custard Ice Cream
70. Butter Pecan Ice Cream
71. “give Me More” S’mores Frozen Yogurt
72. Purple Taro Ice Cream
73. Basic Custard Ice Cream With Sea Salt
74. Tropical Coconut Banana Animal Cracker Sorbet
75. Kiwi Lime Strawberry Ice Cream
76. Chocolate Cookie Rice Crispy Treat Frozen Yogurt
77. Radical Root Beer Gelato
78. Fresh Strawberry Ice Cream
79. “cool” Cake Batter Soft Serve Ice Cream
80. Butter Toffee Popcorn Soft Serve Ice Cream
81. My Delicious M&m Ice Cream
82. Chocolate Ice Cream
83. Double Bubble Gum Soft Serve Ice Cream
84. “crispy” Caramel Graham Cracker Ice Cream
85. Cookies And Cream Ice Cream
86. Circus Cotton Candy Milkshake
87. Red Velvet Milkshake
88. Custard Chocolate Ice Cream
89. Gummy Worm Cotton Candy Ice Cream
90. Cinnamon Ice Cream
91. California Mango Lime Soft Serve Ice Cream
92. Chocolate Pistachio Ice Cream
93. Peppermint Hibiscus Tea Ice Cream
94. Double Espresso Ice Cream
95. Coffee Toffee Ice Cream
96. Green Apple Musketeer Gelato
97. Rocky Road Frozen Custard Ice Cream
98. Key Lime Ice Cream
99. Screamin’ Sour Patch Kids Ice Cream
100. Sour Patch Chocolate Ice Cream
101. Mocha Ice Cream
102. All-american Double Vanilla Soft-serve Ice Cream
103. Graham Cracker Peanut Butter Cup Milkshake
104. Kiddo’s Coca Cola Soft Serve Ice Cream
105. S’mores Camp Fire Frozen Yogurt
106. Tangerine Soda Ice Cream
107. Cinnamon Blackberry Pineapple Ice Cream
108. Orange Cola Soft Serve Ice Cream
109. Nutella Ice Cream
110. Crazy Cotton Candy Milkshake
111. Chicago Style Cookies-n-cream Soft Serve Ice Cream
112. Honey Matcha Tea Extreme Ice Cream
113. Chocolate Chip Turmeric Peppermint Chip Ice Cream
114. Blueberry Honey Cake Batter Soft Serve Ice Cream
115. Orange Almond Apricot Ice Cream
116. Honey Ice Cream
117. Cinnamon Chocolate Chip Soft Serve Ice Cream
118. Barbados Custard Ice Cream
119. Pralines And Cream Custard Ice Cream
120. Blueberry Mint Soft Serve Ice Cream
CANDY BAR FUSION ICE CREAM
121. Milky Way Soft Serve Ice Cream
122. Snickers Soft Serve Ice Cream
123. Mr. Goodbar Soft Serve Ice Cream
124. Caramello Dreamin Soft Serve Ice Cream
125. Kit Kat Soft Serve Ice Cream
126. Hershey Bar Soft Serve Ice Cream
127. Mars Bar Soft Serve Ice Cream
128. Nestlé Crunch Soft Serve Ice Cream
129. Sky Bar Soft Serve Ice Cream
130. Mounds Soft Serve Ice Cream
131. Take 5 Soft Serve Ice Cream
132. Pay Day Soft Serve Ice Cream
133. Twix Soft Serve Ice Cream
134. Whatchamacallit Soft Serve Ice Cream
135. Skor Bar Soft Serve Ice Cream
136. 100 Grand Soft Serve Ice Cream
137. Krackel Soft Serve Ice Cream
138. 5th Avenue Soft Serve Ice Cream
139. Butterfinger Soft Serve Ice Cream
140. 3 Musketeers Soft Serve Ice Cream
VANILLA ICE CREAM
141. Peanut Butter-banana V'ice Cream
142. Fresh Fruit Ice Cream In A Baggie Recipe
143. Mocha Espresso Ice Cream Recipe
144. Peach-buttermilk Ice Cream
145. Cheesecake Ice Cream Recipe
146. Guinness Ice Cream With Chocolate-covered Pretzels
147. Lavender Honey Ice Cream Recipe
148. Keto Ice Cream
149. Vegan Banana Ice Cream Recipe
150. Guinness Ice Cream Recipe
151. Vanilla Ice Cream Ix Recipe
152. Vanilla Cherry Ice Cream Recipe
153. Peach-blueberry Ice Cream
154. Condensed-milk Ice Cream With Black Sesame Polvoron?
155. Fig Ice Cream Recipe
156. Cherry Cheesecake Frozen Yogurt Recipe
157. Snow Ice Cream I Recipe
158. Dark Chocolate And Cinnamon Frozen Custard Recipe
159. Frozen Vanilla Custard
160. Strawberry Ice Cream Recipe
161. Vanilla Ice Cream Vii Recipe
162. Vanilla Ice Cream Iii Recipe
163. Vanilla Ice Cream With Brown Butter Crumble
164. Quick Ice Cream Recipe
165. Creamy Pomegranate Ice Cream Recipe
166. Homemade Soft Serve Ice Cream
167. Chocolate Syrup Ice Cream Recipe
168. Coconut-avocado Ice Cream Recipe
169. Cinnamon Ice Cream Ii Recipe
170. Ice Cream Base Recipe
171. Strawberry Shortcake No-churn Ice Cream
172. Fruited Ice Cream Recipe
173. No-churn Cake Batter Ice Cream Recipe
174. Dairy-free Coconut Candy Bar Ice Cream Recipe
175. No-churn Keto Ice Cream Recipe
176. Super Lemon Ice Cream Recipe
177. Roasted Peaches With Mascarpone Ice Cream
178. Chef John's Strawberry Ice Cream Recipe
179. Cherry Cheesecake Ice Cream
180. Vanilla Ice Cream Viii Recipe
181. Mint-chip Coconut Milk Ice Cream Recipe
182. Pumpkin Pie Ice Cream Recipe
183. Sparkling Ice Cream
184. Salted Pecan-maple Ice Cream Recipe
185. How To Make Vanilla Ice Cream
186. Easy Banana Ice Cream With Milk Chocolate Chunks
187. Vanilla Ice Cream I Recipe
188. Smooth Raspberry Ice Cream Recipe
189. Ice Cream Bonbon Pops
190. Ice Cream In A Can Recipe
191. Vanilla Ice Cream Ii Recipe
192. Divine Cherry Chocolate Ice Cream Recipe
193. Mint Mojito Coffee Ice Cream Recipe
194. Peanut Butter Ice Cream Recipe
195. Pumpkin Ice Cream Recipe
196. Vegan Snickers Ice Cream Recipe
197. The Captain's Mango Ice Cream Recipe
198. Graham Cracker Ice Cream Recipe
199. Root Beer Float Ice Cream Recipe
200. Olive Oil Ice Cream
INTRODUCTION
Things You Need to Know About Your Cuisinart Ice Cream Maker
The Dessert That Goes With Everything!
Have you ever been stuck in the unfortunate position of indecisiveness? Of
course, in this context we’re talking about what should we all have for dessert.
Everyone doesn’t seem to have an opinion other than they would definitely eat
what is provided. Or worse, have you ever not had anything to offer? Good
graces, how awful!
It’s safe to say that ice cream goes with everything. However, because the
Cuisinart Ice-21 1.5 Quart and Cuisinart Pure Indulgence 2 Quart Frozen Yogurt-
Sorbet & Ice Cream Maker is so easy to use you can play the role of savior by
saying, “Hey, I know what will go good with this meal. Ice cream!” Your guests
will cheer and you will be the hero. Now get to work. This book will also help
you discover pairings you never thought possible. Who would have thought that
ice cream can be so gourmet? Hamburgers, pasta, whatever you’re having has a
frozen dessert that will be perfect to finish with. Just having a sandwich? How
about an ice cream sandwich to follow? We have come a long way since the
basics; we need to use the progression of sweets!
The Old 31 Flavors Is A Thing of the Past…
No one likes to be limited or censored, that’s a given. Of course chains don’t
have the resources to offer you endless flavors and creations, but we appreciate
what they have done for the world of ice cream. We’re gracious of their work for
they have supported us through wonderful and hard times (break-ups primarily).
With that being said, you don’t want to put them out of business, but then again,
but you’re free to do as you please at home. The Cuisinart Ice-21 1.5 Quart and
Cuisinart Pure Indulgence 2 Quart Frozen Yogurt-Sorbet & Ice Cream Maker
allows you do expand your horizons and be as bad as you want! Would people
rather be stuck in an ice cream shop or free to say and enjoy whatever they
want? Just remember, ice cream isn’t just for kids. Silly rabbit. Or Silly cow
more like it. It’s starting to become obvious, you have plenty of options and
things to offer your family, friends, significant others, first dates, whoever when
it comes to ice cream. Just sit back, relax, and enjoy the sweetest of sweets!
Make Any Flavored Ice Cream You Want!
As long as there are ingredients sold where you shop then you can have any ice
cream you desires, and given you probably use a grocery store or market then
it’s safe to say you’re safe. This book provides you with a variety of recipes, but
the beauty of ice cream is that you can be creative! Think about what you like
the best; maybe chocolate, maybe cherries. Then put them together for a frozen
treat! I don’t want to be the one to say it, but I will be: competition is apparent,
especially with dessert. Everyone asks, “What’s for dessert?” You can take the
easy route and get something store-bought or you can impress with your own
creation! Outdo your mother or mother-in-law with your own homemade style.
Though their baked goods are irresistible, they have nothing on your ice cream!
When you impress you receive praise and respect, but what of the greatest forms
of flattery is if someone asks for the recipe! And if you’re nice then you will
gladly share it. If you’re even nicer then you will even say you used your
Cuisinart Ice-21 1.5 Quart or Pure Indulgence 2 Quart Frozen Yogurt-Sorbet &
Ice Cream Maker.
We’ve Got More Colors Than Crayola!
Flavors are one thing, but what about appearance? We’re not talking about
restaurants that overcharge for small portions of food just because they look
nice. I mean, you still want to eat it instead of put it in a shadow box and on
display forever. Fruit has different colors, as do flavorings, so go ahead and be
colorful and creative! Make sure you take a picture because it won’t last long.
Sweets are a delicate subject because if available they will be consumed;
especially if you make them look incredibly appetizing. For example, if you
have a strawberry and vanilla swirl with some black cherries mixed in and a mint
leaf as garnish then it’s going to attract indulgent eyes as if they were looking at
a beautiful woman. Beauty and taste: a sinful combination. So take your creamy,
tasty, flavorful creation you made with your Cuisinart Ice-21 1.5 Quart or
Cuisinart Pure Indulgence 2 Quart Frozen Yogurt-Sorbet & Ice Cream Maker,
and enjoy with the ones who appreciate it the most: everyone. A perfect match
every time.
Recipe Tips
As you can make many frozen recipes with the Cuisinart Ice Cream maker, it is
crucial that you know important recipe tips so that you can make delicious
recipes at the comfort of your own home:
Unlike commercial frozen treats, frozen treats made from

home do not contain any preservatives and additives such as gums that
impart commercial flavor and consistency of the dessert. To achieve firmer
consistency, always transfer the frozen treats into airtight containers and
store in the freezer to achieve desired consistency.
For recipes that use precooked ingredients, make sure that
such ingredients are chilled overnight before using or chilled over the ice
bath. Putting in hot or warm ingredients may increase or raise the
temperature inside the freezer bowl affecting the entire freezing process.
Substitute low-fat creams such as half and half as well as

non-dairy milk for heavy cream and whole milk. The higher the fat content,
the creamier, and richer the desserts will be. If you use lower-fat substitute
because you are health conscious, use the same volume of the substitute as
you would with the original recipe.
For recipes that use alcohol, add alcohol during the last two
minutes of the freezing process. Adding the alcohol earlier may impede the
freezing process.
When making the sorbet, make sure that you use ripe fruits.
The freezing process often reduces the sweetness of the fruit so that it tastes
less sweet than what you will expect. If the fruit tastes tart, add sugar to the
recipe.
Never fill the freezer bowl higher than ¼-inch from the top
of the freezer bowl. You have to take note that the volume of the ingredient
doubles during the freezing process.
When making more than one recipe at a time, make sure

that the freezer bowl is completely frozen before each use. You can
purchase additional freezer bowls for ease and convenience.
Ingredients such as nuts, and chips should be added 5

minutes before the recipe is complete. Once the dessert thickens, add the
ingredients gradually through the ingredient spout. Make sure that they
should be chopped into smaller pieces and not larger than a chocolate chip.
THE CLASSICS ICE CREAM
1. “tasty” Tequila Sunrise Gelato
Servings: 4-6
Cooking Time: 2 Hours 35 Minutes
Ingredients:
1/2 cup heavy cream

2 cups milk
3/4 cup sugar
I/2 cup orange juice
1 teaspoon vanilla extract
3 tablespoons tequila
½ tablespoon grenadi
Directions:
1. Refer to note at the beginning of the chapter about freezing bowl.

2. Place the milk and cream in a bowl, and mix them together until well
combined. Use a whisk to mix in the sugar. Continue to whisk for
about 4 minutes until the sugar dissolves. Then mix in the vanilla
extract, orange juice, tequila and grenadine.
3. Pour the ingredients into your ice cream maker, and let it churn for 25
minutes.
4. Put the gelato in an airtight container and place in the freezer for up
to 2 hours, until desired consistency is reached.
2. Radical Rocky Road Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 Tbs. vanilla extract
½ cup unsweetened cocoa powder
½ cup chopped pecans
1 cup mini marshmallows
Directions:

about 4 minutes until the sugar dissolves. Then whisk in cocoa
powder until all lumps are gone, and well mixed. Then mix in the
vanilla extract.
minutes. About 5 minutes before the ice cream is finished churning,
add in the pecans and marshmallows.
4. Put the ice cream in an airtight container and place in the freezer for
around 2 hours. Allow the ice cream to thaw for 15 minutes before
serving.
3. Tropical Piña Colada Frozen Yogurt

Servings: 1 Quart
Ingredients:
1 quart container full-fat plain yogurt

¼ teaspoon salt
1 cup sugar
½ cup pineapple juice
1 drop coconut essence
2 teaspoons lime juice
1/4 cup shredded coconut
4 tablespoons rum
Directions:

2. Place the yogurt in a bowl. Use a whisk to mix in the sugar and salt.
Continue to whisk for about 4 minutes until the sugar dissolves. Then
mix in the rum, pineapple juice, lime juice, and coconut essence.
minutes. About 5 minutes before the ice cream is done churning add
the shredded coconut to your ice cream maker.
4. Put the frozen yogurt in an airtight container and place in the freezer
for at least 2 hours, until desired consistency is reached.
4. Power Punch Pistachio Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1/4 teaspoon almond extract
1/2 cup chopped pistachios
Directions:

about 4 minutes until the sugar dissolves. Then mix in the almond
extract.
add in the pistachios.
serving.
5. The Original “manhattan” Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 tablespoon vanilla extract
3 tablespoons whiskey
1 tablespoon vermouth
1 dash of bitters
Directions:
1. NOTE: Freeze your ice cream bowl for at least 24hrs prior to
starting!
extract, whiskey, vermouth, and bitters.
minutes.
serving.
6. Double Gin And Tonic Soft Serve Ice Cream

Servings: 6
Cooking Time: 35 Minutes
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
4 tablespoons gin
125 ML tonic water
Directions:

about 4 minutes until the sugar dissolves. Mix in the vanilla extract.
Then whisk in the gin and tonic
minutes.
4. Serve immediately.
7. Creamy Kahlua Almond Delight Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
3 tablespoons kahlua
3/4 cup chops almond
Directions:

extract, kahlua.
the almonds to your ice cream maker.
serving.
8. Runnin’ Rum And Coke Gelato

Servings: 4-6
Ingredients:
1/2 cup heavy cream

2 cups milk
3/4 cup sugar
3 tablespoons rum
3 cups coca cola (2, 12 ounce cans)
Directions:

2. Pour the coke into a large skillet, and heat it on high heat until it
comes to a boil. Allow the coke to cook for about another 15 or 20
minutes, until the coke reduces down to 1 cup of liquid. Let the liquid
cool.
extract, coke reduction, and rum.
minutes.
9. Double Dark Chocolate Gelato

Servings: 4-6
Ingredients:
12 cup heavy cream

2 cups milk
34 cup sugar
14 teaspoon salt
7 ounces high quality dark chocolate
Directions:

2. Melt the chocolate, and allow it to cool a little bit.
combined. Use a whisk to mix in the sugar and salt. Continue to
whisk for about 4 minutes until the sugar and salt dissolve. Then mix
in the vanilla extract. Finally mix in the chocolate until well
combined.
minutes.
10. The Guinness Chocolate Milkshake
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
3 tablespoons Guinness beer
4 ounces chopped semi-sweet chocolate
Directions:

2. Melt the chocolate, and let it cool for a bit.
about 4 minutes until the sugar dissolves. Then mix in the chocolate
and Guinness.
4. Pour the ingredients into your ice cream maker, and let it churn for
10-15 minutes, until desired consistency is reached. About 5 minutes
before the ice cream is done churning add the peanut butter cup to
your ice cream maker.
11. Classic Vanilla Soft-serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
Directions:

extract.
minutes.
12. Lickin’ Lime Daiquiri Frozen Yogurt

Servings: 1 Quart
Ingredients:

¼ teaspoon salt
1 cup sugar
1/3 cup lime juice
4 tablespoons rum
Directions:

mix in the rum, and lime juice.
minutes.
13. Cuddling Cucumber Basil Rum Sorbet

Servings: 8
Ingredients:
4 cups chopped cucumbers

½ cup basil
½ cup honey
4 tablespoons rum
Directions:

2. Use a food processor or blender to puree all the ingredients until
smooth.
25-30 minutes.
4. Place in an airtight container for up to 2 hours, until desired
consistency is reached.
14. Daiquiri Lime Soda Frozen Yogurt

Servings: 1 Quart
Ingredients:

¼ teaspoon salt
1 cup sugar
1/4 cup lime juice
¼ cup sprite
4 tablespoons rum
Directions:
starting!
mix in the rum, and lime juice.
minutes.
15. Orange Tequila “sunrise” Gelato

Servings: 4-6
Ingredients:
1/2 cup heavy cream
2 cups milk
3/4 cup sugar
I/2 cup orange juice
½ tablespoon grenadine
Directions:
starting!
extract, orange juice, tequila and grenadine.
minutes.
16. “the Big Stout” Almond Chocolate Milkshake

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
3 tablespoons almonds
3 tablespoons Guinness beer
Directions:
starting!
2. Melt the chocolate, and let it cool for a bit.
about 4 minutes until the sugar dissolves. Then mix in the chocolate
and Guinness.
before the ice cream is done churning add the almonds to your ice
cream maker.
17. Margarita Madness Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
1/2 cup lime juice
2 tablespoons orange liqueur
Directions:

Finally whisk in the lime juice, tequila, and liqueur.
minutes.
18. Kahlua & Pistachio Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
3 tablespoons Kahlua
3/4 cup chops almond
Directions:
starting!
extract, Kahlua.
the almonds to your ice cream maker.
serving.
19. “adults Old Fashioned” Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 dash of bitters
Directions:

extract, whiskey, and bitters.
minutes.
serving.
20. Tropical Coconut Rum And Coke Gelato

Servings: 4-6
Ingredients:
1/2 cup heavy cream

2 cups milk
3/4 cup sugar
3 tablespoons rum
¼ cup shaved coconut
Directions:
starting!
cool.
extract, coke reduction, coconut chips and rum.
minutes.
21. Caribbean Colada Frozen Yogurt

Servings: 1 Quart
Ingredients:

¼ teaspoon salt
1 cup sugar
½ cup pineapple juice
1 drop coconut essence
2 teaspoons lime juice
1/4 cup shredded coconut
4 tablespoons rum
Directions:
starting!
mix in the rum, pineapple juice, lime juice, and coconut essence.
the shredded coconut to your ice cream maker.
22. Chocolate Screwdriver Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
1 tbsp. coco powder
½ cup orange juice
3 tablespoons vodka
Directions:
starting!
about 4 minutes until the sugar dissolves. Mix in the vanilla extract
and coco powder. Then mix in the orange juice. Finally whisk in the
vodka.
minutes.
23. Mint Cookies ‘n Cream “silkshake”

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 ½ teaspoons mint extract
10 chocolate sandwich cookies
Directions:

about 4 minutes until the sugar dissolves. Then mix in the vanilla and
mint extract.
3. Place the sandwich cookies in a food processor, and process until the
cookies are no bigger than chocolate chips. If you don’t have a food
processor place the cookies in a large resealable plastic bag, and seal
it shut. Use your hands, a mallet, or a rolling pin to crush the cookies.
before the ice cream is done churning add the cookies to your ice
cream maker.
24. “new York” Manhattan Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 tablespoon vermouth
1 dash of bitters
Directions:

extract, whiskey, vermouth, and bitters.
minutes.
serving.
25. Tropical Watermelon Lemon/lime Sorbet

Servings: Makes 1 Quart
Ingredients:
3 1/2 cups sliced seedless watermelon

6-ounce chilled pineapple juice
3/4 cup chilled ginger ale
½ cup fresh lime juice
1/3 cup grenadine
Directions:
starting!
2. Puree all ingredients in a food processor or blender.
25-30 minutes.
26. Mango Strawberry Mint Daiquiri Milkshake

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
8 ounces strawberries
¼ cup mint
¼ cup mango
4 tablespoons rum
Directions:
starting!
2. Puree the strawberries, mango and mint in a food processor or
blender.
about 4 minutes until the sugar dissolves. Then mix in the rum, and
strawberry puree.
27. Lemon Tequila “sunset” Gelato

Servings: 4-6
Ingredients:
1/2 cup heavy cream

2 cups milk
3/4 cup sugar
I/2 cup lemon juice
½ tablespoon grenadine
Directions:
starting!
extract, lemon juice, tequila and grenadine.
minutes.
28. Strawberry Cinnamon Margarita Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
1 tablespoon cinnamon
1/2 cup lime juice
¼ cup strawberries (mashed up)
2 tablespoons orange liqueur
Directions:
starting!
combined. Use a whisk to mix in the sugar and cinnamon. Continue
to whisk for about 4 minutes until the sugar dissolves. Mix the vanilla
extract and whisk in the lime juice, strawberries, tequila, and liqueur.
minutes.
29. Vanilla Screwdriver Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
½ cup orange juice
3 tablespoons vodka
Directions:

Then mix in the orange juice. Finally whisk in the vodka.
minutes.
30. Very Strawberry Gelato

Servings: 4-6
Ingredients:
1/2 cup heavy cream
2 cups milk
3/4 cup sugar
1 cup sliced strawberries
Directions:

2. Puree the strawberries in a food processor or blender.
extract and strawberry puree.
minutes.
31. Chocolate Chip Cookie Dough Frozen Yogurt

Servings: 1 Quart
Ingredients:

¼ teaspoon salt
1 cup sugar
½ cup prepackaged cookie dough cut into small chunks
Directions:

mix in the vanilla extract.
the cookie dough to your ice cream maker.
32. Grown Folks “old Fashioned” Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 dash of bitters
Directions:
starting!
extract, whiskey, and bitters.
minutes.
serving.
33. Pralines And “oh So Creamy” Milkshake

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
1 cup brown sugar
1/3 cup finely chopped pecans
1 tablespoon butter
Directions:

2. Melt the butter in a small skillet on medium heat. Add the pecans,
and cook for about 5 minutes, until they become lightly browned.
extract.
before the ice cream is done churning add the cookie dough to your
ice cream maker.
34. Miraculous Double Mint Chip Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 teaspoon peppermint extract
1 cup semi-sweet chocolate chips
Directions:

about 4 minutes until the sugar dissolves. Then mix in the vanilla and
peppermint extract.
add in the chocolate chips.
serving.
35. Chunky Chocolate Chip Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
1 cup chocolate chips of your choice
Directions:

extract.
36. Sunrise Strawberry Daiquiri Milkshake

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
4 tablespoons rum
8 ounces strawberries
Directions:
2. Puree the strawberries in a food processor or blender.
about 4 minutes until the sugar dissolves. Then mix in the rum, and
strawberry puree.
37. Cucumber Rosemary Honey Rum Sorbet

Servings: 8
Ingredients:
4 cups chopped cucumbers

½ cup rosemary
½ cup honey
4 tablespoons rum
Directions:
starting!
2. Use a food processor or blender to puree all the ingredients until
smooth.
25-30 minutes.
38. Double Gin And Juice Vanilla Soft Serve Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream
1 cup milk
3⁄4 cup sugar
4 tablespoons gin
½ cup orange juice
½ lime (peeled and cut up fine)
Directions:
starting!
Then whisk in the gin and orange juice and lime.
minutes.
39. California Cookies-n-cream Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
Directions:

extract.
add in the chocolate sandwich cookies.
40. Divine Coffee Frozen Yogurt

Servings: 1 Quart
Ingredients:

¼ teaspoon salt
1 cup sugar
1 cup strong brewed coffee or espresso
1 tablespoon coffee grounds
Directions:

mix in the vanilla extract, coffee, and coffee grounds.
minutes.
SIMPLE ICE CREAM
41. Three Musketeer Gelato
Servings: 4-6
Ingredients:
1/2 cup heavy cream

2 cups milk
3/4 cup sugar
1 ½ cups chopped mini three musketeers bars
Directions:

extract.
the three musketeers to your ice cream maker.
42. Dr. Pepper Cherry Lime Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
3 cups (2, 12 ounce cans) Dr. Pepper
½ cup mashed up cherries
1 tablespoon lime juice
Directions:
starting!
2. Pour the dr. pepper into a large skillet, and heat it on high heat until it
minutes, until the root beer reduces down to 1 cup of liquid. Let the
liquid cool.
extract, lime juice Dr. pepper reduction and cherries.
minutes. \
serving.
43. Rhubarb Swirl Ice Cream

Servings: 10
Ingredients:
4 stalks rhubarb, cut into ½ inch pieces

1 cup water
¾ cup sugar
1 cup ice cold whole milk
¾ cup sugar
1 ½ teaspoon pure vanilla extract
A pinch of salt
2 cups cold heavy cream
Directions:
1. Place the rhubarb, water, and sugar in a saucepan and heat over high
flame. Bring to a boil and cook while stirring constantly until the
rhubarb will break down and turns into a jelly-like consistency. Set
aside to cool.
2. Put ice water in a large mixing bowl. Place a small bowl on top of the
large bowl with ice.
3. To the chilled small bowl, add the milk, sugar, vanilla, and salt.
Whisk until well combined. Whisk in the heavy cream.
4. Turn on the Cuisinart and pour the mixture in. Freeze for 45 minutes.
5. Transfer into air-tight containers. Drizzle with the cooled rhubarb
jelly and stir again.
6. Freeze overnight.
Nutrition Info: Calories per serving: 190; Protein: 3.5g; Carbs: 17.4g; Fat:
12.1g Sugar: 15.7g
44. Pumpkin Custard Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream

2 cups milk
¼ cup granulated sugar
¾ cup brown sugar
1/8 teaspoon salt
3 egg yolk
1 teaspoon cinnamon
¼ teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 cup canned pumpkin, mashed
Directions:
1. Add the cream, milk, sugar, and salt in a saucepan and heat over
medium low flame. Simmer for 3 minutes or until the sugar
dissolves. Remove from the stove.
2. In a bowl, whisk in the egg yolks. Drizzle ½ cup of the warm milk
into the egg yolks while whisking constantly to form a smooth
mixture. Whisk the egg mixture back into the pot. Add the cinnamon,
nutmeg, cloves, ginger, and vanilla.
3. Turn on the heat to medium low and cook until the mixture starts to
thicken. Constantly stir while cooking.
4. Turn off the heat and strain the mixture to remove lumps. Allow the
milk to cool at room temperature. Place in the fridge to chill for 2
hours.
5. Turn on the Cuisinart and pour the mixture in. Add the mashed
pumpkin. Churn for 15 minutes.
6. Transfer to an airtight container.
7. Place in the fridge to completely cool.
Nutrition Info: Calories per serving:457 ; Protein: 10.7g; Carbs: 40g; Fat:
29g Sugar: 47g
45. Apricot Ice Cream
Servings: 10
Ingredients:
1 ½ tablespoons lemon zest

½ cup apricot, mashed
1 cup sugar
1 ½ cups ice cold whole milk
1 ½ cups cold whipping cream
Directions:
2. To the small bowl, whisk together the lemon zest, mashed apricot,
sugar, and milk. Whisk until well combined.
3. Add the whipping cream then whisk again to incorporate all
ingredients.
5. Transfer into air-tight containers and freeze overnight.
6.8g Sugar: 14.2g
46. Mango Ice Cream
Servings: 10
Ingredients:
3 cups whole milk

1 cup sugar
8 egg yolks
A pinch of salt
¼ cup mango puree
3 tablespoons dried mango, chopped
Directions:
1. Add the milk and sugar in a saucepan and heat over medium low
flame. Simmer for 3 minutes or until the sugar dissolves. Remove
from the heat.
mixture. Whisk the egg mixture back into the pot. Add the salt.
thicken. Constantly stir while cooking. Add the mango puree last.
hours.
5. Turn on the Cuisinart and pour the mixture in. Churn for 15 minutes.
6. Five minutes before the time ends, add the dried mango.
Nutrition Info: Calories per serving:154 ; Protein: 4.3g; Carbs: 21.2g; Fat:
5.8g Sugar: 20.4g
47. Caramel Corn Soft Serve Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 cup caramel corn
Directions:

Place the mixture in a blender or food processor with 1 cup of the
caramel corn, and puree.
3. Put the remaining caramel corn in a resealable plastic bag, and seal it.
Crush the caramel corn using your hands, or a mallet.
minutes. About 5 minutes before the churning is finished add in the
crushed caramel corn.
48. Island Coconut Banana Sorbet

Servings: 4-8
Ingredients:
3 peeled, mashed bananas

2-4 tablespoons honey to taste
1 1/2 cups light coconut milk
Directions:

2. Puree all ingredients in a food processor or blender. Taste, and add
more honey if desired.
25-30 minutes.
49. Vegan Ice Cream

Servings: 12
Ingredients:
2 13.5-ounce cans full-fat coconut milk
½ cup raw sugar
1 pinch xanthan gum
½ cup dark chocolate chips
1/3 cup roasted salted peanuts
Directions:
1. Pour in the coconut milk and sugar in a saucepan and whisk until
well-combined. Add the vanilla and xanthan gum. Bring to a boil and
whisk for 5 minutes.
2. Turn off the heat and allow to cool in the fridge for at least 6 hours.
4. Add the chocolate chips and peanuts into the mixture 5 minutes
before stopping the machine.
28.6g Sugar: 23.4g
50. Butterfinger Cinnamon Crunch Gelato
Servings: 4-6
Ingredients:
1/2 cup heavy cream

2 cups milk
3/4 cup sugar
1 ½ cups chopped mini Butterfinger bars
2 teaspoons ground cinnamon
Directions:
starting!
extract and cinnamon.
the Butterfinger to your ice cream maker.
51. Cherry Blueberry Lime Soda Frozen Yogurt

Servings: 1 Quart
Ingredients:

¼ teaspoon salt
1 cup sugar
½ lime (peeled and cut up fine)
1/2 cup blueberries
3 cups (2, 12 ounce cans) cherry soda
Directions:
starting!
2. Pour the cherry soda into a large skillet, and heat it on high heat until
it comes to a boil. Allow the coke to cook for about another 15 or 20
liquid cool.
mix in the vanilla extract, blueberries, lime and reduced cherry soda.
minutes.
52. Bubble Gum Cola Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
1 gram bubble gum flavoring
½ cup mini gum balls
½ cup coca cola
Directions:
starting!
about 4 minutes until the sugar dissolves. Mix in the vanilla extract,
coca cola and then the bubble gum flavoring.
minutes. About 5 minutes before the churning is done add the gum
balls to your ice cream maker.
53. “georgia Peach” Maple Syrup Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
1 cup peaches
¼ cup maple syrup
Directions:
starting!
2. Puree the peaches in a food processor or blender.
extract. Then mix in the blueberries, and maple syrup.
minutes.
54. Classic Root Beer Lemon Gelato

Servings: 4-6
Ingredients:
1/2 cup heavy cream

2 cups milk
3/4 cup sugar
3 cups (2, 12 ounce cans) root beer
2 tablespoons lemon juice
Directions:
starting!
2. Pour the root beer into a large skillet, and heat it on high heat until it
liquid cool.
extract and root beer reduction and lemon juice.
the chocolate to your ice cream maker.
55. Custard Cream Gelato
Servings: 20
Ingredients:
6 cups whole milk

1 1/3 cups sugar
12 egg yolks
1 medium lemon juice
Directions:
from the stove.
mixture. Whisk the egg mixture back into the pot. Add the lemon
juice while stirring constantly.
hours.
4.9g Sugar: 16g
56. Cookies ‘n Cream Rice Crispy Treat Frozen Yogurt
Servings: 1 Quart
Ingredients:

¼ teaspoon salt
1 cup sugar
1/2 cup rice crispy treats
Directions:

the cookies, and small chunks of the rice crispy treats to your ice
cream maker.
57. Dr. Pepper Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
3 cups (2, 12 ounce cans) dr. pepper
Directions:

2. Pour the dr. pepper into a large skillet, and heat it on high heat until it
liquid cool.
extract and dr. pepper reduction.
minutes. \
serving.
58. Vanilla Frozen Custard

Servings: 6
Ingredients:
2 cups heavy cream

1 cup whole milk
2/3 cup granulated sugar
A pinch of salt
6 large egg yolks
2 teaspoons vanilla extract
Directions:
dissolves.
2. Remove from the heat.
mixture. Whisk the egg mixture back into the pot and add vanilla.
hours.
7. Transfer to an airtight container and place in the fridge to completely
cool.
Nutrition Info: Calories per serving: 443; Protein: 5g; Carbs: 27 g; Fat: 35g
Sugar: 24g
59. Turmeric Ice Cream
Servings: 10
Ingredients:
3 cups whole milk

1 cup sugar
2 tablespoons turmeric powder
8 egg yolks
A pinch of salt
Directions:
1. Add the milk, sugar, and turmeric powder in a saucepan and heat
over medium low flame. Simmer for 3 minutes or until the sugar
dissolves. Remove from the heat.
mixture. Whisk the egg mixture back into the pot. Add the salt.
hours.
Nutrition Info: Calories per serving:155 ; Protein: 5g; Carbs: 22g; Fat: 5g
Sugar: 19g
60. Strawberry Matcha Custard Ice Cream
Servings: 10
Ingredients:
3 cups heavy cream

1 cup milk
¾ cup sugar
A pinch of salt
1 vanilla bean, scraped
6 egg yolks
½ cup chopped strawberries
3 tablespoons matcha or green tea powder
Directions:
dissolves. Stir in the vanilla bean paste. Remove from the stove.
mixture. Whisk the egg mixture back into the pot.
4. Turn off the heat and strain the mixture to remove lumps. Allow to
cool at room temperature. Place in the fridge to chill for 2 hours.
5. Turn on the Cuisinart and pour the mixture in. Add the chopped
strawberries. Churn for 15 minutes.
6. Transfer to an airtight container. Sprinkle with matcha powder on top.
16.9g Sugar: 10g
61. Peach Ice Cream
Servings: 10
Ingredients:
2 ripe peaches, peeled, pitted, and sliced

1 cup ice cold whipping cream
4 ounces cubed cream cheese, room temperature
½ cup sugar
2 tablespoons honey
½ teaspoon vanilla extract
1/8 teaspoon salt
Directions:
2. Place the peaches in a blender and pulse until smooth.
3. Pour the peaches in the chilled bowl and add the milk, whipping
cream, cream cheese, and sugar. Whisk until well combined and
smooth. Add the honey, vanilla extract, and salt.
Nutrition Info: Calories per serving:176 ; Protein: 5.6g; Carbs: 17.6 g; Fat:
9.7g Sugar: 14.2g
62. Red Velvet Raspberry Milkshake
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 - 8-ounce package cream cheese, softened
1 tablespoon cocoa powder
1 tablespoon & 1 teaspoon red food coloring
¼ cup raspberries
Directions:
starting!
about 4 minutes until the sugar dissolves. Put all the ingredients in a
blender and pulse for around 30 seconds until well mixed.
10-15 minutes, until desired consistency is reached.
63. Malted Milk Chocolate Ice Cream

Servings: 8
Ingredients:
1 ¾ cups heavy cream

1 cup whole milk
2/3 cup malted milk powder
½ cup sugar
A pinch of salt
6 egg yolks
6 ounces milk chocolate, chopped
½ cup mini Cadbury eggs, chopped
Directions:
medium low flame. Simmer for 3 minutes. Remove from the stove.
6. Before the churning time ends, add the chopped milk chocolate and
Cadbury eggs.
Nutrition Info: Calories per serving: 210; Protein: 5g; Carbs: 22g; Fat: 12g
Sugar: 17g
64. Mocha Madness Ice Cream
Servings: 10
Ingredients:
2 tablespoons unsweetened cocoa

2 tablespoons espresso powder
¾ cup sugar
2 cups ice cold heavy cream
8 Oreo cookies, broken into small pieces
Directions:
1. Place cocoa, espresso powder, half of the milk and sugar in a pan.
Bring to a simmer until everything dissolves. Turn off the heat and
set aside in the fridge to cool.
3. Pour in milk, sugar, espresso powder, and cocoa in the chilled bowl.
Whisk until well combined.
14.8g Sugar: 11.6g
65. Blackberry Ice Cream
Servings: 10
Ingredients:
1 ½ cups blackberries, frozen or fresh

¾ cup ice cold whole milk
½ cup sugar
A pinch of salt
1 ½ cup heavy cream, ice cold
1 ½ teaspoon vanilla
Directions:
1. Clean the blackberries by removing the stem and seeds. Mash to

release the juice and pass through a sieve. Save the juice and set
aside.
3. Place the whole milk, sugar, and salt. Whisk to combine everything.
Add the cream, vanilla, and blackberry juice. Stir to combined.
5. Transfer into air-tight containers.
Nutrition Info: Calories per serving: 151; Protein: 3g; Carbs: 15g; Fat: 9.1g
Sugar: 13.1g
66. Banana Custard Ice Cream
Servings: 8
Ingredients:
2 cups heavy cream

2 cups half and half
5 tablespoons evaporated milk
1 ¼ cups granulated sugar
¼ teaspoon salt
4 egg yolks, beaten
1 cup mashed ripe bananas
2 tablespoons roasted peanuts, chopped
Directions:
1. Add the cream, half and half, milk, sugar, and salt in a saucepan and
heat over medium low flame. Simmer for 3 minutes or until the sugar
5. Turn on the Cuisinart and pour the mixture in. Add the mashed
bananas. Churn for 15 minutes.
6. Five minutes before the time ends, add the roasted peanuts.
Nutrition Info: Calories per serving: 298; Protein: 5.4g; Carbs: 35g; Fat:16.2
g Sugar: 26g
67. Chilled Cherry Soda Frozen Yogurt
Servings: 1 Quart
Ingredients:

¼ teaspoon salt
1 cup sugar
3 cups (2, 12 ounce cans) cherry soda
Directions:

2. Pour the cherry soda into a large skillet, and heat it on high heat until
it comes to a boil. Allow the coke to cook for about another 15 or 20
liquid cool.
mix in the vanilla extract, and reduced cherry soda.
minutes.
68. Eggless Pistachio Ice Cream

Servings: 10
Ingredients:
1 cup sugar
½ teaspoon vanilla extract
1 cup pistachio nuts, chopped
Directions:
2. Place the milk and sugar in the bowl and whisk to dissolve the sugar.
Add the cream and vanilla extract.
Five minutes before the time, add the pistachio nuts.
4. Transfer into air-tight containers. Freeze overnight.
17.7g Sugar:11.5 g
69. Dark Chocolate Cheery Custard Ice Cream
Servings: 12
Ingredients:
1 cup whole milk

2 cups heavy cream
1 cup granulated sugar
A pinch of salt
6 egg yolks
½ cup cherries, pitted and chopped
½ cup dark chocolate chips, shaved
Directions:
1. Add the milk, cream, sugar, and salt in a saucepan and heat over
mixture. Whisk the egg mixture back into the pot. Add the vanilla
extract.
6. Before the churning time ends, add the cherries and chocolate
shavings.
12.6g Sugar: 14.8g
70. Butter Pecan Ice Cream
Servings: 10
Ingredients:
½ cup unsalted butter

1 cup chopped pecan
1 teaspoon salt
¾ cup granulated sugar
1 teaspoon pure vanilla extract
Directions:
1. Melt the butter in skillet and add the nuts and salt. Sauté over
medium heat until the nuts are golden. Remove and strain the nuts.
Reserve the butter for another use. Set aside the nuts. Allow the nuts
to cool at least to room temperature.
large bowl with ice. Whisk in the milk and sugar until the sugar
dissolves. Add the heavy cream and vanilla. Stir until combined.
3. Turn on the Cuisinart and pour the mixture in. Freeze for 25 minutes
and add the nuts five minutes before the time ends.
4. Place the ice cream into a container and freeze overnight.
Nutrition Info: Calories per serving: 281; Protein: 4.6g; Carbs:10.2 g; Fat:
25.4g Sugar: 9g
71. “give Me More” S’mores Frozen Yogurt
Servings: 1 Quart
Ingredients:

¼ teaspoon salt
1 cup sugar
3 large graham crackers
½ cup mini marshmallows
Directions:

3. Place the graham crackers in a food processor, and process until the
crackers are no bigger than chocolate chips. If you don’t have a food
processor place the crackers in a large resealable plastic bag, and seal
the chocolate, graham crackers, and marshmallows to your ice cream
maker.
72. Purple Taro Ice Cream

Servings: 10
Cooking Time: 1 Hour 15 Minutes
Ingredients:
1 cup purple taro, peeled and cubed

¾ cup sugar
1 ½ cup ice cold heavy cream
2 tablespoons vanilla extract
Directions:
1. Place the purple taro in a saucepan and add enough water to cover the
taro. Bring to a boil for 35 minutes or until soft. Drain to remove
excess water. Mash the purple taro using fork and remove big lumps.
Set aside to cool.
3. Place the milk and sugar in the bowl and stir to dissolve the sugar.
Add the mashed and cooled taro in the mixture. Add the heavy cream
and vanilla. Stir to combine.
5. Transfer into air-tight containers.
Nutrition Info: Calories per serving: 154; Protein: 3.3g; Carbs: 11.8 g; Fat:
9.9g Sugar: 8.3g
73. Basic Custard Ice Cream With Sea Salt
Servings: 10
Ingredients:
3 cups whole milk

1 cup sugar
8 egg yolks
1 teaspoon vanilla
A pinch of coarse sea salt
Directions:
from the heat.
hours.
6. Transfer to an airtight container and sprinkle with sea salt on top.
Nutrition Info: Calories per serving: 50; Protein: 1.42g; Carbs: 6.7g; Fat: 2g
Sugar: 5g
74. Tropical Coconut Banana Animal Cracker Sorbet
Servings: 4-8
Ingredients:
3 peeled, mashed bananas

2-4 tablespoons honey to taste
1 1/2 cups light coconut milk
10 animal crackers
Directions:
starting!
2. Puree all ingredients in a food processor or blender. Taste, and add
more honey if desired.
25-30 minutes. Mix in the animal crackers about 5 minutes before
sorbet is complete.
75. Kiwi Lime Strawberry Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1/2 teaspoon vanilla extract
½ teaspoon salt
1 kiwi, peeled
5 large strawberries chopped
Juice of one and a half limes
Directions:
starting!
2. Puree the kiwi and strawberries in a food processor or blender.
combined. Use a whisk to mix in the sugar and salt. Continue to
whisk for about 4 minutes until the sugar and salt dissolves. Then
mix in the vanilla extract, lime juice, and kiwi strawberry puree.
minutes.
serving.
76. Chocolate Cookie Rice Crispy Treat Frozen Yogurt

Servings: 1 Quart
Ingredients:

¼ teaspoon salt
1 cup sugar
1/2 cup rice crispy treats
¼ cup milk chocolate (chopped fine)
Directions:
starting!
the cookies, and small chunks of the rice crispy treats to your ice
cream maker.
77. Radical Root Beer Gelato

Servings: 4-6
Ingredients:
1/2 cup heavy cream

2 cups milk
3/4 cup sugar
3 cups (2, 12 ounce cans) root beer
Directions:

2. Pour the root beer into a large skillet, and heat it on high heat until it
liquid cool.
extract and root beer reduction.
the chocolate to your ice cream maker.
78. Fresh Strawberry Ice Cream

Servings: 10
Ingredients:
1-pint strawberries, hulled and sliced

3 tablespoons lemon juice
1 cup white sugar, divided
Directions:
1. Place half of the strawberries, lemon juice, and half of the sugar in a
bowl. Macerate then strain to reserve the juice.
2. Chop the remaining strawberries. Set aside.
4. Whisk together the whole milk, half of the sugar, heavy cream, and
vanilla extract. Add the strawberry juice.
Five minutes before turning off the machine, add the chopped
strawberries.
12.2g Sugar: 12.4g
79. “cool” Cake Batter Soft Serve Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2/3 cup cake mix
Directions:

and then the 2/3 cup cake mix.
minutes.
80. Butter Toffee Popcorn Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 cup butter toffee popcorn
Directions:
starting!
Place the mixture in a blender or food processor with 1 cup of the
caramel corn, and puree.
3. Put the remaining caramel corn in a resealable plastic bag, and seal it.
Crush the caramel corn using your hands, or a mallet.
minutes. About 5 minutes before the churning is finished add in the
crushed caramel corn.
81. My Delicious M&m Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 ½ cups M&Ms candy
Directions:

extract.
the M&Ms to your ice cream maker.
serving.
82. Chocolate Ice Cream

Servings: 10
Ingredients:
1 cup whole milk

½ cup granulated sugar
8 ounces semi-sweet chocolate, chopped into small chunks
Directions:
1. Warm milk in a stovetop under low heat until the temperature reads at
1750F. Stir in the sugar and chocolate until dissolved. Turn off the
heat and set aside in the fridge to cool.
large bowl with ice. Pour the milk chocolate mixture into the small
bowl and add heavy cream and vanilla.
3. Turn on the Cuisinart and pour the mixture in. Freeze for 25 minutes
before transferring into an air-tight container.
4. Freeze inside the fridge overnight before serving.
17g Sugar: 20.4g
83. Double Bubble Gum Soft Serve Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
1 dram bubble gum flavoring
½ cup mini gum balls
Directions:

and then the bubble gum flavoring.
minutes. About 5 minutes before the churning is done add the gum
balls to your ice cream maker.
84. “crispy” Caramel Graham Cracker Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 ½ cups chopped mini Kit Kats
2 oz. caramel
Directions:
starting!
extract.
3. Warm up the caramel to add to the ice cream maker towards the end
of the process.
the graham crackers and caramel to the machine.
serving.
85. Cookies And Cream Ice Cream

Servings: 10
Ingredients:
2 cups heavy cream

1 cup whole milk
¾ cup sugar
A pinch of salt
6 egg yolks
1 cup Oreo cookies, chopped
Directions:
1. Add the cream, milk, sugar, vanilla extract, and salt in a saucepan and
6. Five minutes before the time ends, add the chopped Oreo cookies.
Nutrition Info: Calories per serving:219 ; Protein: 4g; Carbs: 20 g; Fat:

13.9g Sugar: 15.5g
86. Circus Cotton Candy Milkshake
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1/2 cup cotton candy syrup
1 tablespoon plus 1 teaspoon pink or blue food coloring
Directions:
starting!
extract, syrup, and food coloring.
87. Red Velvet Milkshake

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 8 ounce package cream cheese, softened
1 tablespoon cocoa powder
1 tablespoon plus 1 teaspoon red food coloring
Directions:

about 4 minutes until the sugar dissolves. Put all the ingredients in a
blender and pulse for around 30 seconds until well mixed.
88. Custard Chocolate Ice Cream

Servings: 10
Ingredients:
1/3 cup unsweetened cocoa powder
2 cups heavy whipping cream
1 cup whole milk
¾ cup sugar
6 large egg yolks
A pinch of salt
1 ½ teaspoons vanilla extract
Directions:
1. Add the coca powder, cream, milk and sugar in a saucepan and heat
over medium low flame. Simmer for 3 minutes or until the sugar
dissolves. Remove from the heat.
mixture. Whisk the egg mixture back into the pot. Add the salt and
vanilla.
hours.
12.7g Sugar: 11.3g
89. Gummy Worm Cotton Candy Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 tablespoon cotton candy extract
1 ½ cups gummy worm candy
Directions:
starting!
extract.
the M&Ms to your ice cream maker.
serving.
90. Cinnamon Ice Cream

Servings: 10
Ingredients:
2 cups heavy cream

1 cup half and half
½ cup sugar
¼ cup brown sugar
1 tablespoon cinnamon
A pinch of salt
Directions:
2. Pour all ingredients in the bowl. Whisk until well-combined.
Nutrition Info: Calories per serving: 140; Protein: 1.1g; Carbs: 13.8 g; Fat:
9.2g Sugar: 12.1g
91. California Mango Lime Soft Serve Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
1 cup pureed mango (about 2.5 mangos)
Juice of 1 lime
Directions:
starting!
2. Puree the mangos with the lime juice in a food processor or blender.
extract. Then mix in the mango lime puree.
minutes.
92. Chocolate Pistachio Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1/4 teaspoon almond extract
1/2 cup chopped pistachios
Directions:
starting!
about 4 minutes until the sugar dissolves. Then mix in the almond
extract.
add in the pistachios and chocolate chips.
serving.
93. Peppermint Hibiscus Tea Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
2 tablespoons peppermint tea
2 tablespoons hibiscus tea
Directions:
starting!
2. Put the milk in a pan and bring it to a simmer. Add in the tea, take the
pot off the heat, and allow to seep for 5 minutes. Discard the tea, and
allow milk to cool.
extract.
minutes.
serving.
94. Double Espresso Ice Cream

Servings: 10
Ingredients:
2 cups half and half

1 ½ cups heavy cream
14 ounces sweetened condensed milk
2 tablespoons espresso powder
6 egg yolks
¼ cup chocolate-covered espresso beans, chopped
Directions:
1. Add the half and half, cream, condensed milk, and espresso powder
in a saucepan and heat over medium low flame. Simmer for 3
minutes. Remove from the stove.
6. Five minutes before the time ends, add the chocolate-covered
espresso beans.
12.4g Sugar: 5.6g
95. Coffee Toffee Ice Cream
Servings: 10
Ingredients:

1 1/8 cups granulated sugar
1 ½ tablespoons vanilla extract
4 tablespoons Instant Espresso Powder
12 ounces min chocolate bars, chopped
Directions:
2. Place the milk and sugar in the bowl. Whisk to dissolve the sugar.
Add the cream, vanilla extract, and espresso powder. Stir to combine
everything.
Five minutes before the time, add the chopped chocolate bars.
21.6g Sugar: 21g
96. Green Apple Musketeer Gelato
Servings: 4-6
Ingredients:
1/2 cup heavy cream

2 cups milk
3/4 cup sugar
1 ½ cups chopped mini Musketeers bars
¼ cup green apples
Directions:
starting!
extract.
the three musketeers and green apples to your ice cream maker.
97. Rocky Road Frozen Custard Ice Cream

Servings: 12
Ingredients:
1 cup whole milk

2 cups heavy cream
¾ cup sugar
½ teaspoon salt
2 tablespoons unsweetened cocoa powder
½ teaspoon ground cinnamon
3 egg yolks
2 ounces chocolate bar, chopped
1 cup mini marshmallows
½ cup toasted pecans
Directions:
1. Add the milk, cream, sugar, and salt in a saucepan and heat over
dissolves. Add the cocoa powder and cinnamon. Stir for another
minute. Remove from the heat.
hours.
6. Five minutes before the time ends, add the chopped chocolate,
marshmallows, and pecans.
14.4g Sugar: 11.3g
98. Key Lime Ice Cream
Servings: 12
Ingredients:
1 ½ cups ice cold whole milk, divided

2/3 cup sugar
1 ¼ cups ice cold heavy whipping cream
½ cup key lime juice, freshly squeezed
2 tablespoons light corn syrup
¼ tablespoon salt
Directions:
2. Pour in the milk and sugar until well-combined. Add the cream and
whip until well combined.
3. Stir in the rest of the ingredients while whipping constantly.
Nutrition Info: Calories per serving: 96; Protein: 1.4g; Carbs: 11g; Fat: 5.6g
Sugar: 10.2g
99. Screamin’ Sour Patch Kids Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream
1 cup milk
3/4 cup sugar
1 cups chopped sour patch kids
Directions:

extract.
the sour patch kids to your ice cream maker.
serving.
100. Sour Patch Chocolate Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 cups chopped sour patch
½ cup chocolate (chopped fine)
Directions:
starting!
extract.
the sour patch and chocolate to your ice cream maker.
serving.
101. Mocha Ice Cream

Servings: 10
Ingredients:

¼ cup granulated sugar
2 cups heavy cream
2 tablespoons instant coffee, dissolved in 3 tablespoons hot water
Directions:
2. Pour the milk in the small bowl and add the sugar. Whisk until well-
combined and the sugar dissolves. Add the rest of the ingredients and
whisk.
12.1g Sugar: 3.2g
102. All-american Double Vanilla Soft-serve Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
Directions:
starting!
extract.
minutes.
103. Graham Cracker Peanut Butter Cup Milkshake

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 1/2 cups chopped mini peanut butter cups
½ cup maple syrup
4 graham crackers
Directions:
starting!
extract.
before the ice cream is done churning add the peanut butter cup and
the graham crackers to your ice cream maker.
104. Kiddo’s Coca Cola Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
Directions:

cool.
and then the reduced coca cola.
minutes.
105. S’mores Camp Fire Frozen Yogurt

Servings: 1 Quart
Ingredients:

¼ teaspoon salt
1 cup sugar
3 large graham crackers
½ cup mini marshmallows
1 tsp smoke flavor extract
Directions:
starting!
mix in the vanilla and smoke flavored extract.
3. Place the graham crackers in a food processor, and process until the
crackers are no bigger than chocolate chips. If you don’t have a food
processor place the crackers in a large resealable plastic bag, and seal
the chocolate, graham crackers, and marshmallows to your ice cream
maker.
106. Tangerine Soda Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
20 ounces of your favorite orange soda
orange extract (just a few drops)
Directions:
starting!
extract, orange soda and the few drops of orange extract.
minutes.
serving.
107. Cinnamon Blackberry Pineapple Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
½ cup pineapples
¼ cup of blackberries
1 tsp. cinnamon
juice of 1/2 lemon
Directions:
starting!
extract, pineapples, blackberries lemon juice, and cinnamon.
minutes.
serving.
108. Orange Cola Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
1 tbsp. orange extract
1 tbs. vanilla extract
Directions:
starting!
cool.
about 4 minutes until the sugar dissolves. Mix in the vanilla and
orange extract, then the coca cola.
minutes.
109. Nutella Ice Cream

Servings: 10
Ingredients:
2 cups heavy cream

1 cup whole milk
1 teaspoon salt
6 egg yolks
½ cup Nutella
Directions:
thicken. Constantly stir while cooking. Add Nutella and vanilla.
15.3g Sugar: 15.8g
110. Crazy Cotton Candy Milkshake
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1/2 cup cotton candy syrup
1 tablespoon plus 1 teaspoon pink or blue food coloring
Directions:

extract, syrup, and food coloring.
111. Chicago Style Cookies-n-cream Soft Serve Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
Directions:
starting!
extract.
add in the chocolate sandwich cookies.
112. Honey Matcha Tea Extreme Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 tablespoon Matcha
3 tablespoons organic honey
Directions:
starting!
extract. Finally whisk in the Matcha until well mixed.
minutes.
serving.
113. Chocolate Chip Turmeric Peppermint Chip Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 teaspoon peppermint extract
2 teaspoons turmeric
Directions:
starting!
about 4 minutes until the sugar dissolves. Then mix in the vanilla,
turmeric and peppermint extract.
serving.
114. Blueberry Honey Cake Batter Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2/3 cup cake mix
½ cup blueberries
2 tablespoons honey
Directions:
starting!
and then the 2/3 cup cake mix honey and blueberries.
minutes.
115. Orange Almond Apricot Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup sugar
1 cup sliced apricots
½ cup chopped almonds
orange extract (just a few drops will do)
Directions:
1. ❯NOTE: Freeze your ice cream bowl for at least 24hrs prior to
starting!
2. Puree the apricots in a food processor or blender.
extract, and apricot puree.
add in the almonds and orange extract.
serving.
116. Honey Ice Cream

Servings: 12
Ingredients:
1 ½ cups heavy cream

1 ½ cups whole milk
½ cup honey
½ teaspoon salt
4 large egg yolks
1 ½ teaspoon vanilla extract
Directions:
1. Add the cream, milk, honey, and salt in a saucepan and heat over
dissolves.
hours.
8g Sugar: 16g
117. Cinnamon Chocolate Chip Soft Serve Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
1 cup chocolate chips of your choice
2 tsps. cinnamon
Directions:
starting!
extract.
118. Barbados Custard Ice Cream

Servings: 12
Ingredients:
2 cups whole milk

½ cup sugar
¼ cup light brown sugar
A pinch of salt
1 vanilla pod, scraped
6 egg yolks
½ cup crème fraiche
1 tablespoon dark rum
Directions:
1. Add the milk, sugar, and salt in a saucepan and heat over medium
low flame. Simmer for 3 minutes or until the sugar dissolves.
Remove from the stove.
mixture. Whisk the egg mixture back into the pot. Add the vanilla,
crème fraiche, and rum.
5.5g Sugar: 9.6g
119. Pralines And Cream Custard Ice Cream
Servings: 8
Ingredients:
2 cups heavy cream

1 ½ cups half and half
¾ cup sugar
¼ teaspoon salt
4 egg yolks
1 cup caramel sauce
1 cup praline pecans
Directions:
1. Add the cream, milk, sugar, vanilla extract, and salt in a saucepan and
6. Five minutes before the time ends, add the caramel sauce and pecans.
Nutrition Info: Calories per serving: 474; Protein: 4g; Carbs: 46g; Fat: 32g
Sugar: 24g
120. Blueberry Mint Soft Serve Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
½ cup blueberries
1 cup sliced peaches
1 hand full of mint leaves
Directions:
starting!
2. Puree the peaches and mint in a food processor or blender.
extract, blueberries and mint.
minutes.
CANDY BAR FUSION ICE CREAM
121. Milky Way Soft Serve Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
1 cup sliced Bananas
2 Milky Way Candy Bars.
Directions:

2. Place the milk & cream in a bowl. Mix together until well combined.
Use a whisk to mix in the sugar. Continue to whisking 4 minutes until
sugar dissolves. Then mix in the vanilla extract.
3. Place all the ingredients in a food processor or blender, and puree.
4. Pour ingredients into ice cream maker. Let it churn for 25 minutes.
122. Snickers Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 Snickers Candy Bars.
Directions:

123. Mr. Goodbar Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 Mr. Goodbar Candy Bars.
Directions:

124. Caramello Dreamin Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 Caramello Candy Bars.
Directions:

125. Kit Kat Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 Kit Kat Candy Bars.
Directions:

126. Hershey Bar Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 Hershey Bar Candy Bars.
Directions:

127. Mars Bar Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 Mars Bar Candy Bars.
Directions:

128. Nestlé Crunch Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream
1 cup milk
3⁄4 cup sugar
2 Nestlé Crunch Candy Bars.
Directions:

129. Sky Bar Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 Sky Bar Candy Bars.
Directions:

130. Mounds Soft Serve Ice Cream
Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 Mounds Candy Bars.
Directions:

131. Take 5 Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 Take 5 Candy Bars.
Directions:

132. Pay Day Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 Pay Day Candy Bars.
Directions:

133. Twix Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
4 Twix Candy Bars.
Directions:
134. Whatchamacallit Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 Whatchamacallit Candy Bars.
Directions:

135. Skor Bar Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 Skor Bar Candy Bars.
Directions:

136. 100 Grand Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 100 Grand Candy Bars.
Directions:

137. Krackel Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 Krackel Candy Bars.
Directions:

138. 5th Avenue Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 5th Avenue Candy Bars.
Directions:

139. Butterfinger Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream
1 cup milk
3⁄4 cup sugar
2 Butterfinger Candy Bars.
Directions:

140. 3 Musketeers Soft Serve Ice Cream

Servings: 6
Ingredients:
2 cups heavy cream

1 cup milk
3⁄4 cup sugar
2 3 Musketeers Candy Bars.
Directions:

VANILLA ICE CREAM
141. Peanut Butter-banana V'ice Cream
Ingredients:
4 very ripe bananas

1/4 cup peanut butter (smooth or chunky)
1 tablespoon coconut oils
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
pinch of kosher salt
Directions:
1. Slice bananas into 1/4”-thick rounds and devote a ziptop plastic bag.
Lay the slices flat in a single layer in the freezer therefore the rounds
freeze individually rather than in a large clump.
2. Freeze the bananas for at least 2 hours and up to overnight. Place the
frozen bananas, peanut butter, coconut oil, cinnamon, nutmeg, and
salt in a food processor or blender and let sit for 2 or 3 three minutes.
Then puree until creamy and smooth. If you like a frozen yogurt
consistency, then serve it up.
3. If you like a firmer ice cream experience, spoon it right into a
container and freeze for approximately an hour.
142. Fresh Fruit Ice Cream In A Baggie Recipe

Ingredients:
1 cup half-and-half cream

2 tablespoons white sugar
1/4 cup chopped fresh strawberries
4 cups ice cubes
1/4 cup kosher salt
Directions:
1. Combine the half and half, sugar, vanilla, and strawberries in a quart
size resealable plastic bag. Press the air from the bag, seal, and shake
bag to mix contents. Place the bag right into a gallon sized zip top
bag. Add the ice to the gallon bag, press the air out, and seal bag.
2. Wrap bags in a soft towel. Shake continuously, until the contents of
the tiny bag thickens into soft-serve ice cream, 5 to ten minutes.
3. Rinse the small bag quickly under cold water to clean off salt. Lay
the ice cream filled baggie on a set surface. Use a wooden spoon
handle to push the ice cream right down to underneath corner of the
baggie. Snip off the corner, and squeeze ice cream right into a bowl.
143. Mocha Espresso Ice Cream Recipe

Ingredients:

1 1/2 cups whole milk
3/4 cup white sugar
1/2 cup brewed espresso , chilled
1/4 cup chocolate syrup
3/4 cup cocoa roast almonds , chopped
4 ounces dark chocolate , chopped
Directions:
1. Mix heavy cream, dairy, sugar, espresso, and chocolate syrup in a

bowl until sugar is dissolved. Refrigerate until chilled.
2. Pour the chilled mixture into an ice cream maker and freeze
according to manufacturer's directions until it reaches "soft-serve"
consistency. Stir in almonds and chocolates. Serve soft ice cream or
transfer ice cream to a one- or two-quart lidded plastic container;
cover surface with plastic wrap and seal. For best results, ice cream
should ripen in the freezer for at least 2 hours or overnight.
144. Peach-buttermilk Ice Cream

Ingredients:
1 1/2 pounds peaches (about 6 small), plus sliced peaches for serving
1 cup farm-fresh buttermilk
1 teaspoon grated lemons zest plus 2 tablespoons fresh lemon juice
6 large eggs yolks
2 cups heavy cream
1 cup sugar
1/8 teaspoon kosher salt
1 vanilla bean , split lengthwise, seeds scraped
Directions:
1. Bring a medium saucepan of water to a boil. Fill a huge bowl with ice
water. Using a sharp paring knife, mark an X on the bottom of every
peach. Add the peaches to the saucepan and blanch before skins start
to peel away, 1 to 2 2 minutes. Transfer the peaches to the ice bath
and let cool completely. Get rid of the saucepan.
2. Peel and chop the peaches. Transfer to a food processor and puree
until smooth. Scrape into a huge bowl and whisk in the buttermilk,
lemon zest and lemon juice. Cover and refrigerate until cold.
3. In a heatproof medium bowl, whisk the egg yolks. In the medium
saucepan, simmer the cream with the sugar, salt and the vanilla bean
and seeds over moderate heat, whisking occasionally, before sugar
has dissolved, about five minutes. While whisking constantly, slowly
stream half of the hot cream mixture in to the egg yolks. Pour the
mixture back to the saucepan and cook over moderately low heat,
whisking constantly, before custard is thick enough to coat the trunk
of a spoon, 8 to ten minutes. Strain the custard through an excellent
sieve set over a heatproof bowl and let cool to room temperature.
Whisk in the chilled buttermilk-peach mixture. Press a sheet of
plastic wrap directly onto the top of custard and refrigerate until cold,
at least 3 hours.
4. Employed in 2 batches, freeze the ice cream base in an ice cream
machine based on the manufacturer's instructions. Pack the ice cream
into plastic containers and freeze until firm, at least 4 hours or
overnight. Serve the ice cream topped with sliced peaches.
145. Cheesecake Ice Cream Recipe

Ingredients:
1 quart lowfat 1% milk

2 (8-ounce) packages reduced fat cream cheese , softened
1 1/2 cups white sugar
1/3 cup triple sec
1 pinch salt
Directions:
1. Place milk, cream cheese, sugar, triple sec, vanilla extract, and salt
right into a blender; blend until smooth.
2. Freeze in the plate of an ice cream maker based on the manufacturer's
instructions.
146. Guinness Ice Cream With Chocolate-covered Pretzels

Ingredients:
2 cups guinness (16 ounces)

2 cups heavy cream
15 large eggs yolks
1 cup granulated sugar
chocolate-covered pretzels , for serving
Directions:
1. In a sizable saucepan, combine the Guinness with the cream and milk
and bring to a simmer over moderately high temperature. In a huge
bowl, whisk the egg yolks with the sugar. Gradually add the hot
Guinness cream to the yolks, whisking constantly until well blended.
2. Pour the mixture in to the saucepan and cook over moderate heat,
stirring constantly until it coats the trunk of a spoon, about 6 minutes;
don't let it boil. Pour the custard into a medium bowl set in a large
bowl filled up with ice water. Let stand before custard is cold, stirring
occasionally, about thirty minutes.
3. Pour the custard into an ice cream maker and freeze based on the
manufacturer's instructions (this may have to be done in 2 batches).
4. Pack the ice cream into an airtight container and freeze until firm,
about 4 hours.
5. Spoon the ice cream into bowls and top with some Chocolate-
Covered Pretzels. Serve simultaneously.
147. Lavender Honey Ice Cream Recipe

Ingredients:
1 cup half-and-half
2/3 cup honey
2 tablespoons dried lavender flowers
2 large eggs
teaspoon ? salt
Directions:
1. Heat heavy cream, half-and-half, honey, and lavender flowers in a

heavy 2-quart saucepan, stirring occasionally, until cream just starts
to bubble. Remove from heat and cover; let steep for thirty minutes.
2. Strain cream mixture right into a bowl utilizing a fine-mesh sieve.
Discard lavender flowers. Clean saucepan and pour strained cream
mixture back in. Heat over medium heat until hot, about five minutes.
3. Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in
a slow stream.
4. Pour egg mixture in to the remaining hot cream in the saucepan.
Cook over medium-low heat, stirring constantly with a wooden
spoon, until custard coats the trunk of the spoon and reads 175
degrees F (80 degrees C) on an instant-read thermometer, about five
minutes.
5. Pour custard through a fine-mesh sieve into a bowl. Let cool
completely, stirring occasionally, about a quarter-hour. Chill, covered,
for at least 3 hours.
6. Freeze custard in an ice cream maker according to manufacturer's
instructions, about 20 minutes. Transfer to an airtight container and
place in the freezer to set.
148. Keto Ice Cream

Ingredients:
2 15 cans 2 (15-oz.) coconut milk

2 cups heavy cream
1/4 cup swerve confectioner's sweetener
pinch kosher salt
Directions:
1. Chill coconut milk in the fridge at least 3 hours, ideally overnight.
2. Make whipped coconut: Spoon coconut cream into a big bowl,
leaving liquid in can, and use a hand mixer to beat coconut cream
until very creamy.
3. Reserve. Make whipped cream: In another large bowl utilizing a hand
mixer (or in a plate of a stand mixer), beat heavy cream until soft
peaks form.
4. Beat in sweetener and vanilla. Fold whipped coconut into whipped
cream, then transfer mixture into a loaf pan. Freeze until solid, about
5 hours.
149. Vegan Banana Ice Cream Recipe

Ingredients:
2 large frozen bananas, cut into small chunks

1 cup unsweetened almond milk
1 tablespoon chopped pecans
1 pinch ground cinnamon , or to taste
Directions:
1. Blend bananas, almond milk, pecans, and cinnamon together in a

blender or food processor until smooth and creamy.
150. Guinness Ice Cream Recipe

Ingredients:

1 cup white sugar
1 vanilla bean
6 large eggs yolks egg yolks, beaten
1 (12 fluid ounce) can or bottle irish stout beer (such as guinness)
Directions:
1. Combine cream, milk, and sugar in a saucepan over medium heat.

Stir until sugar has dissolved, about five minutes.
2. Split the vanilla bean lengthwise with a sharp knife and scrape seeds
into cream mixture. Place bean pod into mixture and bring to a boil.
Remove from heat and discard vanilla bean pod.
3. Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream
mixture.
4. Whisk the egg yolk mixture back again to the saucepan and place
over medium heat. Whisk constantly until slightly thickened, about 2-
3 3 minutes. Mixture should coat the trunk of a spoon. Don't let the
mixture boil.
5. Transfer cream mixture to a bowl and chill until cold, at least 2 hours
to overnight.
6. Simmer Irish stout beer in a saucepan over low heat until reduced to
2/3 cup, in regards to a quarter-hour. Chill the stout beer syrup at
least 2 hours to overnight.
7. Whisk together chilled cream mixture and beer syrup; pour into an
ice cream maker and freeze according to manufacturer's directions.
8. When machine has finished, pack ice cream right into a airtight
container and store in freezer.
151. Vanilla Ice Cream Ix Recipe

Ingredients:
4 large eggs
2 cups heavy cream
2 cups evaporated milk
5 cups whole milk
2 1/4 teaspoons vanilla extract
2 1/4 teaspoons lemon extract
1/2 teaspoon salt
Directions:
1. In a mixing bowl, beat eggs and sugar until stiff. Stir in cream,
evaporated milk, dairy, vanilla, lemon extract and salt until well
combined.
2. Pour into the freezer canister of an ice cream maker and freeze
according to manufacturer's instructions.
152. Vanilla Cherry Ice Cream Recipe

Ingredients:
2 cups heavy cream

1 cup milk
3/4 cup white sugar
1 teaspoon almond extract
2 cups fresh cherries, pits removed and cut in half
Directions:
1. Combine the cream, milk, and sugar in a bowl. Stir until the sugar is
completely dissolved. Stir in the vanilla and almond extract. Add the
cherries.
2. Pour the mixture into an ice cream maker and churn based on the
manufacturer's instructions. Transfer to a freezer-safe container and
freeze for at least 2 hours before serving.
153. Peach-blueberry Ice Cream

Ingredients:
11 ounces fresh blueberries (about 2 cups)

3/4 cup granulated sugar, divided
1 tablespoon fresh lemon juice
1 pound fresh peaches , peeled and chopped (about 3 cups)
1 1/2 cups heavy cream
1/4 cup light corn syrup
5 large eggs yolks
1/2 teaspoon vanilla extract
1/4 cup (2 ounces) bourbon
Directions:
1. Cook blueberries, 1/4 cup sugar, and lemon juice in a medium-size,

heavy-bottomed saucepan over medium-high, stirring occasionally,
until berries to burst and liquid to thicken, 8 to 10 minutes Remove
from heat, and let cool Transfer to a bowl. Cover and chill until
completely cool, at least 1 hour or until repared to useto at least one 1
week.
2. Process chopped peaches in a food processor until almost smooth
(applesauce consistency), leaving a few chunky bits, about 30
seconds. Reserve.
3. Stir together heavy cream,dairy, corn syrup, salt, and remaining 1/2
cup sugar in a medium saucepan, and cook over medium, stirring
occasionally, just until mixture starts to simmer (bubbles start to form
around the exterior edge of pan), 5 to 6 minutes.
4. Meanwhile, whisk together egg yolks and vanilla in a huge a sizable
bowl. While whisking yolk mixture constantly, carefully ladle about
1 cup hot cream mixture into yolk mixture; continue whisking until
cream mixture is fully incorporated. Carefully whisk in remaining hot
cream mixture.
5. Pour custard mixture back to saucepan, and cook over medium-high,
whisking constantly, until mixture starts to thicken and coats the
trunk of a spoon, six to eight minutes. Remove from heat, and let
cool ten minutes.
6. Stir bourbon and pureed peaches into custard. Pour custard mixture
right into a gallon-size ziplock plastic freezer bag. Seal bag, and
place within an ice bath. Let stand until mixture is totally cool, about
30 minutes.
7. Pour mixture right into a 1 1/2-quart electric ice cream maker, and
proceed according to manufacturer’s instructions. (Instructions and
times can vary greatly.) Transfer to an airtight, freezer-safe container;
freeze until slightly firm, about thirty minutes. Dollop blueberry
mixture over ice cream, and swirl with a spoon. Cover and freeze
until firm, at least 4 hours or up to overnight.
154. Condensed-milk Ice Cream With Black Sesame Polvoron?

Ingredients:
2 cups heavy cream

1 (14-ounce) can sweetened condensed milk
1/4 cup brown rice flour
1/2 cup black sesame seeds
1/2 cup powdered milk
1/4 cup unsalted butter, melted
Directions:
1. Place cream in a huge chilled bowl; beat with a power mixer until
stiff peaks form, 2 to 3 three minutes. Gently fold in condensed milk
until fully incorporated (do not overmix). Cover bowl with plastic
wrap to ensure that plastic rests on surface of mixture. Freeze until
firm, 8 to 10 hours.
2. Preheat oven to 325°F. Line a rimmed baking sheet with parchment
paper. Spread rice flour in a thin layer on prepared baking sheet.
Toast in preheated oven until flour smells nutty and is sandy in color,
12 to 14 minutes. Reserve. On a second parchment-lined rimmed
baking sheet, spread sesame seeds in a thin, even layer, and toast until
fragrant, six to eight 8 minutes. Let stand until cool.?
3. Place 1/3 cup toasted sesame seeds in the bowl of a food processor.
Pulse until seeds are coarsely ground, about 8 times.?
4. Sift powdered milk, sugar, and toasted rice flour into a big bowl. Add
ground sesame seeds and remaining toasted sesame seeds to bowl.
Gently stir in melted butter. Let cool; transfer to an airtight
container.?
5. To serve, spoon 3 small scoops of ice cream into a bowl, and sprinkle
liberally with sesame mixture.
155. Fig Ice Cream Recipe

Ingredients:
2 cups dried figs

1 teaspoon lemon juice
2 1/2 cups half-and-half
1/2 cup white sugar
3 large eggs yolks egg yolks
1 teaspoon salt
1 cup reduced-fat sour cream
Directions:
1. Soak figs in a plate of water until softened, three to four 4 hours.

Drain figs and chop.
2. Combine chopped figs, 2 tablespoons sugar, and lemon juice in a
saucepan over medium heat; cook and stir until until sugar is
dissolved and figs begin to break down, 4 to 5 minutes. Remove
saucepan from heat and cool to room temperature, 15 to 20 minutes.
Cover saucepan with a lid and refrigerate.
3. Heat half-and-half in a heavy saucepan over medium-high heat until
hot however, not boiling, 5 to 6 minutes. Remove saucepan from
heat.
4. Whisk 1/2 cup sugar, egg yolks, and salt together in a bowl until
smooth. Temper egg mixture by drizzling 1 to 2 2 tablespoons half-
and-half into egg mixture, while consistently whisking egg mixture
until slightly warmed. Pour egg mixture into half-and-half and return
saucepan to medium-low heat; cook, whisking constantly, until
custard is smooth and thickened, about five minutes.
5. Place saucepan with custard in the refrigerator, stirring occasionally,
until chilled, about thirty minutes. Stir sour cream and vanilla extract
into chilled custard. Cover saucepan and chill custard completely, at
least 3 hours.
6. Process custard within an ice cream maker according to
manufacturer's instructions. Stir fig mixture into ice cream within the
last 5 minutes of processing. Transfer fig ice cream to a container and
freeze until solid.
156. Cherry Cheesecake Frozen Yogurt Recipe

Ingredients:
1 (8-ounce) package cream cheese , softened

1 cup white sugar
1 tablespoon lemon juice
3 cups plain greek yogurt
2 cups pitted, chopped fresh cherries
Directions:
1. In a huge bowl, mash the cream cheese with sugar until thoroughly
combined; stir in the lemon juice, and mix in the yogurt, in regards to
a cup at a time, before mixture is smooth and creamy. Mix in the
cherries. Cover the bowl with plastic wrap, and chill until very cold,
at least 4 hours.
2. Pour the mixture into an ice cream freezer, and freeze according to
manufacturer's instructions. For firmer texture, pack the frozen
yogurt right into a covered container, and freeze for many hours.
157. Snow Ice Cream I Recipe

Ingredients:
1 (12 fluid ounce) can evaporated milk

2 large eggs, beaten
3/4 cup white sugar
1 gallon snow
Directions:
1. In a sizable bowl, combine evaporated milk, eggs, vanilla and sugar

until smooth.
2. Gradually stir in snow until mixture reaches desired consistency. Eat
simultaneously
158. Dark Chocolate And Cinnamon Frozen Custard Recipe

Ingredients:
2 1/2 cups heavy whipping cream

1/2 cup milk
3/4 cup white sugar
2 tablespoons unsweetened dark cocoa powder
1 ounce high-quality dark chocolate (85%), finely chopped
1 1/2 teaspoons ground cinnamon , plus more for dusting
Directions:
1. Whisk cream, milk, sugar, and cocoa powder in a saucepan over

medium heat before mixture is thoroughly combined and the sugar
has dissolved. Bring almost to a simmer and stir in chocolates until
melted. Whisk egg yolks into the cream mixture and cook until batter
is slightly thickened, 1 to 2 2 minutes. Transfer to a container, cover,
and refrigerate until chilled, at least 6 hours.
2. Stir cinnamon into chilled custard batter and freeze within an ice
cream machine following manufacturer's instructions. Sprinkle frozen
custard with more cinnamon to serve.
159. Frozen Vanilla Custard

Ingredients:
5 large eggs yolks

2/3 cup white sugar
1 pinch salt
1 cup whole milk
2 cups heavy cream
2 1/2 teaspoons pure vanilla extract
Directions:
1. Whisk egg yolks, sugar, and salt together until mixture changes from
dark golden to pale yellow becomes fluffy.
2. Heat milk and cream in much saucepan over medium heat. Stir
occasionally to avoid sticking to underneath. Cook just until mixture
starts to simmer when little bubbles begin to appear on the top, 5 to 8
minutes. Remove from heat.
3. Whisk a ladleful of milk-cream mixture into the egg yolk mixture.
Add another ladleful and whisk thoroughly before adding the next
(this could keep the eggs from cooking). Gradually add the rest of the
milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool
completely (you can place the bowl in a more substantial bowl with
ice water to cool it faster).
4. Pour cooled mixture right into a pitcher; cover. Refrigerate until ice
cold or overnight.
5. Pour custard mixture into ice cream maker and process (according to
manufacturer's instructions) until custard reaches the consistency of
soft ice cream, about 20 minutes. Quickly transfer to a plastic
container.
6. Place a bit of plastic wrap over the top of custard. Cover container
and freeze until custard is firm enough to scoop, at least 3 hours.
160. Strawberry Ice Cream Recipe

Ingredients:
1 quart fresh strawberries , hulled
1 1/2 cups heavy cream , divided
3/4 cup white sugar
Directions:
1. Place the berries into the container of a blender or food processor,

and puree until smooth. Pour into a sizable bowl, and set aside.
2. Heat 1 1/4 cups of the cream in a saucepan over medium heat until it
starts to bubble at the edge of the pan. In a huge bowl, whisk together
the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup.
Gradually pour the hot cream in to the egg yolk mixture, whisking
constantly. Return the mixture to the saucepan, and heat before
mixture is thick enough to coat the back of a metal spoon, about five
minutes. Don't allow the mixture to boil. Strain custard in to the berry
puree through a sieve, mix, and refrigerate until chilled.
3. Fill an ice cream maker with the mixture, and freeze according to the
manufacturer's instructions.
161. Vanilla Ice Cream Vii Recipe

Ingredients:
1 quart heavy cream

1 1/4 cups milk
1 vanilla bean , split and scraped
1 1/4 cups white sugar, divided
Directions:
1. In a heavy saucepan over medium heat, combine cream and milk.

Place vanilla bean and scrapings in pot, and sprinkle with half the
white sugar. Allow to just come to a boil.
2. Meanwhile, whisk the egg yolks alongside the rest of the sugar and
the vanilla extract in a bowl. When the cream is ready, pour a third of
it into the egg mixture, and whisk. Pour egg mixture into remaining
hot cream and go back to heat until mixture coats the trunk of a metal
spoon. Will not boil.
3. Strain custard and chill until cold. Then pour into the canister of an
ice cream maker and freeze according to manufacturer's instructions.
162. Vanilla Ice Cream Iii Recipe

Ingredients:

1 (12 fluid ounce) can evaporated milk
1 pinch salt
1 cup white sugar
6 cups milk , or as needed
Directions:
1. Combine condensed milk, evaporated milk, vanilla, salt and sugar in

freezer canister of ice cream maker, and stir well.
2. Add enough milk to bring mixture to the fill line on canister. Freeze
according to manufacturer's directions.
163. Vanilla Ice Cream With Brown Butter Crumble

Ingredients:
1 stick plus 6 tablespoons unsalted butter

1 1/2 cups all-purpose flour
3/4 cup dark brown sugar
1/2 cup almond meal or almond flour
1 1/4 teaspoons fine sea salt
vanilla ice cream, caramel sauce and chocolate sauce, for serving
Directions:
1. In a little saucepan, cook the butter over moderate heat, shaking the
pan occasionally, before butter is nutty-smelling and golden and the
foam subsides, about five minutes. Pour the brown butter into a
heatproof bowl and stir in the granulated sugar. Let cool slightly.
2. Line a baking sheet with parchment paper. In a medium bowl, whisk
the flour with the brown sugar, almond meal and salt. Stir in the
brown butter mixture until evenly moistened crumbs form. Transfer
to the prepared baking sheet and, using your hands, press the crumbs
into a straight layer a scant inch thick. Cover with plastic wrap and
refrigerate until well chilled, about 1 hour.
3. Preheat the oven to 350°. Break the dough into small chunks and
bake for 20 minutes, until it really is golden and slightly dry. Let
cool, then serve the crumble over vanilla ice cream with caramel and
chocolate sauces.
164. Quick Ice Cream Recipe

Ingredients:
3/4 cup prepared fat free vanilla pudding

1 (8-ounce) container fat free frozen whipped topping , thawed
Directions:
1. Fold the pudding alongside the whipped topping.

2. Go back to whipped topping container and freeze 8 hours or
overnight with lid slightly open.
165. Creamy Pomegranate Ice Cream Recipe

Ingredients:
1 cup heavy cream

1 cup white sugar
1 cup pomegranate juice
1 pinch salt
Directions:
1. The first step 1 Stir together the heavy cream and sugar. Stir in the
pomegranate juice, vanilla extract, and salt.
2. Add the mixture to an ice cream maker and freeze predicated on the
manufacturer's directions.
166. Homemade Soft Serve Ice Cream
Ingredients:
1/2 cup heavy cream

1 tablespoon powdered sugar
3 cups vanilla ice cream , softened
2 ice cream cones , for serving
rainbow sprinkles, for topping
Directions:
1. In a sizable bowl utilizing a handheld electric mixer, beat cream until

medium peaks form, 2 to 3 3 minutes. Add sugar and beat 30 seconds
more.
2. Stir in ice cream until completely combined, then transfer mixture to
a sizable resealable bag and freeze until firm, three to four 4 hours.
3. Remove ice cream from freezer and knead until soft, 1 minute. Snip a
corner from the bag and pipe right into a cone. Top with sprinkles and
serve immediately.
167. Chocolate Syrup Ice Cream Recipe

Ingredients:
2 pints heavy cream , chilled

1/3 cup unsweetened cocoa powder
3/4 cup chocolate syrup
2 (14-ounce) cans sweetened condensed milk
1/4 teaspoon ground cinnamon
Directions:
1. In a large bowl, beat cream with cocoa until stiff peaks form. Stir in
chocolate syrup, sweetened condensed milk and cinnamon. Pour into
a shallow dish or plastic container, cover and freeze 8 hours or until
firm.
168. Coconut-avocado Ice Cream Recipe

Ingredients:
1 1/2 cups milk
1 cup coconut cream
1/2 cup white sugar
2 (1/2 pound) avocados , peeled and pitted
3/4 teaspoon lemon juice
Directions:
1. Puree milk, coconut cream, sugar, avocados, and lemon juice in a

blender until smooth. Pour right into a bowl, cover, and refrigerate
for many hours until cold. Freeze within an ice cream machine
according to manufacturer's directions, then freeze overnight.
2. Allow ice cream to soften in refrigerator for ten minutes before
serving.
169. Cinnamon Ice Cream Ii Recipe

Ingredients:
3/4 cup heavy cream

2 tablespoons sour cream
6 large eggs
2/3 cup sugar
2 cups milk
1 tablespoon ground cinnamon
Directions:
1. In a medium bowl, stir together the heavy cream and sour cream.
Reserve in a warm place for approximately an hour to thicken.
2. In another bowl, beat eggs with sugar using an electric mixer until
pale. Stir in the milk and cinnamon, and transfer to a saucepan. Bring
to a simmer over medium-low heat. Cook, stirring constantly, until
thick enough to coat the trunk of a metal spoon. Stir in the vanilla,
and remove from the heat. Reserve to cool.
3. When the custard has cooled, stir in the sour cream mixture. Freeze
in an ice cream maker based on the manufacturer's instructions.
170. Ice Cream Base Recipe

Ingredients:
1 cup heavy cream

3 cups half-and-half cream
1 cup white sugar
1 teaspoon salt
Directions:
1. Pour the heavy cream and half-and-half cream heavy saucepan, place
over medium-low heat, and heat until barely simmering, stirring
frequently. Turn down to low.
2. Whisk together the egg yolks, sugar, and salt in bowl until thoroughly
combined.
3. Slowly pour about 1/2 cup of hot cream mixture egg yolk mixture|is
better, whisking constantly. Repeat more, whisking thoroughly before
adding each additional 1/2 cup of hot cream to the egg yolk mixture.
Pour the egg yolk mixture the saucepan with hot cream, and whisk
constantly over medium-low heat mixture thickens coat of a spoon, 5
to 8 minutes. mixture boil.
4. Pour the ice cream base bowl to cool 20 minutes; place in refrigerator
and chill overnight. , pour into an ice cream maker, and freeze
manufacturer's directions. ice cream, pack covered container, and
freeze for 2 hours or overnight before serving.
171. Strawberry Shortcake No-churn Ice Cream

Ingredients:
2 cups heavy cream

1 14 cans -oz. sweetened condensed milk
2 cups chopped strawberries , plus more for topping
1 cup chopped poundcake, plus more for topping
Directions:
1. In a stand mixer fitted with the whisk attachment, beat heavy cream
until stiff peaks form. Fold in sweetened condensed milk,
strawberries, and pound cake.
2. Transfer mixture to a 9"-x-5" loaf pan and smooth top with a spatula.
Top with additional strawberries and pound cake and freeze until
firm, 5 hours. When prepared to serve, remove from freezer to let
soften, 10 minutes.
172. Fruited Ice Cream Recipe

Ingredients:
2 (14-ounce) cans sweetened condensed milk

5 cups milk
2 cups heavy cream
1/2 teaspoon salt
3 cups chopped strawberries
Directions:
1. Combine condensed milk, milk, cream, vanilla, salt and fruit in

freezer canister of ice cream maker.
2. Freeze according to manufacturer's directions.
173. No-churn Cake Batter Ice Cream Recipe

Ingredients:

1 1/4 cups cake mix with candy bits (such as pillsbury funfetti), or
more to taste
Directions:
1. Beat cream with an electric mixer in a sizable bowl until stiff peaks
form.
2. Stir condensed milk and cake mix together in another bowl. Fold
cake mix mixture into whipped cream. Pour mixture into a freezer-
safe container, cover the container, and freeze until ice cream is
defined, 6 hours to overnight.
174. Dairy-free Coconut Candy Bar Ice Cream Recipe

Ingredients:
1 (15-ounce) can cream of coconut

1 (13.5 ounce) can coconut milk
1 cup unsweetened flaked coconut
2 (2-ounce) bars dark chocolate , chopped
Directions:
1. Whisk cream of coconut, coconut milk, and flaked coconut in a bowl.

Cover and refrigerate for 8 hours or more.
2. Pour the chilled mixture into an ice cream maker and freeze
according to manufacturer's directions until it reaches "soft-serve"
consistency.
3. Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-
second intervals, stirring after each melting, for 1 to 3 minutes
(depending on your microwave). Slowly drizzle chocolate into ice
cream what machine is churning.
4. Transfer ice cream to a one- or two-quart lidded plastic container;
cover surface with plastic wrap and seal. For best results, ice cream
should ripen in the freezer for at least 2 hours or overnight.
175. No-churn Keto Ice Cream Recipe

Ingredients:
1 cup heavy whipping cream

2 tablespoons powdered zero-calorie sweetener (such as swerve)
1 tablespoon vodka
1/4 teaspoon xanthan gum
1 pinch salt
Directions:
1. Combine cream, sweetener, vodka, vanilla extract, xanthan gum, and

salt in a wide-mouth pint-sized jar.
2. Blend cream mixture with an immersion blender in an up-and-down
motion until cream has thickened and soft peaks have formed, 60 to
75 seconds. Cover jar and place in the freezer for three to four 4
hours, stirring every 30 to 40 minutes.
176. Super Lemon Ice Cream Recipe

Ingredients:

1 ? cups white sugar
3 tablespoons grated lemon zest
3/4 cup fresh lemon juice
Directions:
1. Combine heavy cream, half and half, sugar, and lemon zest in a
saucepan; bring to a simmer over low heat. Cook and stir until sugar
is dissolved, about five minutes. Remove from heat. Cover saucepan
and invite the mixture to steep for 10 minutes.
2. Uncover pan and bring back to a simmer over low heat. Beat the egg
yolks in a bowl. Gradually stir one glass of the hot cream mixture
into the eggs, several tablespoons at the same time. This will bring
the eggs up to temperature without scrambling them. Stir the egg
mixture back to the cream mixture in the saucepan. Cook and stir
over low heat before mixture just coats the back of a spoon, 5 to ten
minutes. Transfer to a sizable bowl; cover. Refrigerate overnight.
3. Stir the lemon juice in to the cold ice cream mixture. Freeze in a 4 to
5 quart ice cream maker according to manufacturer's directions.
Transfer ice cream to a lidded freezer container, and freeze for 4
hours to ripen flavors before serving.
177. Roasted Peaches With Mascarpone Ice Cream

Ingredients:
4 large eggs yolks

3/4 cup plus 2 tablespoons sugar
2 cups whole milk
1 cup mascarpone (7 ounces)
1/2 teaspoon fresh lemon juice
pinch of salt
Directions:
1. In a sizable bowl, using a handheld mixer, beat the egg yolks with 3/4
cup of the sugar at medium-high speed until fluffy, three minutes. In
a saucepan, combine the milk with the remaining 2 tablespoons of the
sugar and bring to a simmer. Slowly beat the warm milk in to the egg
yolks at low speed. Scrape the custard in to the saucepan. Cook over
moderate heat, stirring constantly with a wooden spoon, until thick
enough to coat the back of the spoon, about 5 minutes; don't allow
the custard boil.
2. Pour the custard right into a bowl set in a larger plate of ice water and
whisk in the mascarpone, lemon juice and salt. Let stand until chilled,
stirring occasionally, thirty minutes.
3. Pour the custard into an ice cream maker and freeze based on the
manufacturer's instructions. Transfer the mascarpone ice cream to an
airtight container and freeze until firm, at least 2 hours.
4. In a huge saucepan, combine the white wine, honey, water and sugar
and bring to a boil. Boil until reduced by half, about thirty minutes.
Add the rosemary sprig and let are a symbol of ten minutes; discard
the rosemary.
5. Preheat the oven to 350°. Arrange the peaches within an 8-by-11-inch
baking dish. Pour the rosemary syrup at the top and roast the peaches
until tender, 40 minutes, basting and turning the peaches
occasionally.
6. Scoop the mascarpone ice cream into bowls and top with the peach
halves. Spoon the warm poaching liquid over the fruit and serve
immediately.
178. Chef John's Strawberry Ice Cream Recipe

Ingredients:
12 ounces fresh strawberries , hulled

3/4 cup white sugar
1 cup milk
1 tiny pinch salt
2 drops red food coloring
Directions:
1. Place strawberries and sugar in a blender and pulse until pureed;

steep for ten minutes.
2. Pour cream, milk, vanilla extract, and salt into strawberry mixture;
blend until smooth and slightly thickened, 10 to 15 seconds. Whisk
red food color into cream mixture.
3. Pour strawberry mixture into the container of an ice cream maker and
freeze according to the manufacturer's instructions. Transfer ice
cream to a sealable container, cover the ice cream with plastic wrap,
seal the container, and freeze, 2 hours to overnight.
4. Process within an ice cream maker until thick. Immediately transfer
to a sealable container, cover with plastic wrap, cover the bowl with a
lid and freeze for 2 hours to overnight.
179. Cherry Cheesecake Ice Cream

Ingredients:
3 cups cold heavy cream

1 14 cans -oz. sweetened condensed milk
1 cup hand crushed graham crackers (about 4 whole crackers), plus
more for garnish
1 cup cherry pie filling
Directions:
1. In a sizable bowl utilizing a hand mixer, beat cream until stiff peaks
form, 2-3 three minutes. Fold in sweetened condensed milk and
vanilla until fully incorporated, then fold in crushed graham crackers.
2. Transfer half the mixture to a 9"-x-5" loaf pan. Dollop 1/2 cup pie
filling over top, then swirl with a knife.
3. Add remaining cream mixture, then swirl in remaining 1/2 cup pie
filling. Top with graham crackers. Freeze until firm, at least 8 hours,
covering lightly with plastic wrap after 4 hours. Let soften ten
minutes before scooping and serving.
180. Vanilla Ice Cream Viii Recipe

Ingredients:
8 cups milk
2 cups white sugar
Directions:
1. Combine milk, sugar and vanilla in freezer canister of ice cream

maker.
2. Freeze according to manufacturer's instructions.
181. Mint-chip Coconut Milk Ice Cream Recipe

Ingredients:
24 fluid ounces canned coconut milk

1/3 cup agave syrup, or to taste
1 teaspoon peppermint extract, or to taste
3 ounces dark chocolate , chopped into small pieces
Directions:
1. Chill all the ingredients prior to preparing to quicken the freezing

process
2. Blend coconut milk in a blender until smooth and evenly mixed; add
agave syrup and peppermint extract and blend until smooth.
3. Transfer coconut milk mixture to an ice cream maker and follow
manufacturer's instructions for ice cream, adding chocolate pieces
when indicated. Freeze for 2 hours before serving.
182. Pumpkin Pie Ice Cream Recipe

Ingredients:
1 cup pumpkins puree

2/3 cup white sugar
1 1/2 teaspoons pumpkins pie spice
1 cup whole milk
Directions:
1. Mix pumpkin puree, sugar, and pumpkin pie spice together in a large
bowl. Slowly whisk in milk, then whipping cream, then vanilla
extract. Refrigerate to permit flavors to blend, 2 hours to overnight.
2. Transfer pumpkin mixture into an ice cream maker; churn for 15 to
20 minutes. Freeze according to manufacturer's directions until it
reaches 'soft-serve' consistency.
3. Transfer ice cream to a lidded plastic container; cover surface with
plastic wrap and seal. For best results, ice cream should 'bloom' in the
freezer for at least 2 hours or overnight.
183. Sparkling Ice Cream

Ingredients:
2 cups heavy cream

1 145 cans 1 (14.5-oz.) sweetened condensed milk
2 tablespoons honey
2 tablespoons prosecco
gold and silver sprinkles, for garnish
Directions:
1. In a stand mixer fitted with a whisk attachment, or utilizing a hand

mixer, beat heavy cream until stiff peaks form, five minutes.
2. Fold in sweetened condensed milk and honey until fully combined,
then fold in prosecco. Transfer mixture to a 9-x-5" loaf pan and top
with sprinkles. Freeze for 5 hours. When prepared to serve, let soften
ten minutes.
3. Serve in flutes with an increase of Prosecco if desired.
184. Salted Pecan-maple Ice Cream Recipe

Ingredients:
1/2 cup coarsely chopped pecans

1/2 teaspoon sea salt , or to taste
3/4 cup white sugar
1/4 cup real maple syrup
2 large eggs
1 drop maple-flavored extract, or to taste
3 cups half-and-half
1 pinch coarse sea salt , or to taste
Directions:
1. Place pecans right into a heavy saucepan over medium heat and toast
the nuts, stirring constantly, until fragrant, one to two 2 minutes.
2. Sprinkle 2 tablespoons sugar over pecans and stir constantly before
sugar melts to a light brown syrup and coats the pecans. Immediately
pull the pan off the heat; sprinkle with 1/2 teaspoon sea salt.
3. Turn hot pecans out onto a bit of parchment paper and cool
thoroughly; break apart any large clumps. Set candied pecans aside.
4. Whisk 3/4 cup sugar, maple syrup, eggs, vanilla extract, and maple
flavoring in a sizable bowl until smooth. Slowly whisk in half-and-
half.
5. Pour mixture into an ice cream maker and freeze according to
manufacturer's instructions. Mix the candied pecans in to the softly-
frozen ice cream. Sprinkle servings with a pinch of coarsely ground
sea salt.
185. How To Make Vanilla Ice Cream

Ingredients:
3/4 cup white sugar

2 1/4 cups milk
Directions:
1. Stir sugar, cream, and milk into a saucepan over low heat until sugar
has dissolved. Heat just until mix is hot and a little ring of foam
appears around the edge.
2. Transfer cream mixture to a pourable container such as for example a
big measuring cup. Stir in vanilla extract and chill mix thoroughly, at
least 2 hours. (Overnight is most beneficial.)
3. Pour cold ice cream mix into an ice cream maker, start the device,
and churn according to manufacturer's directions, 20 to 25 minutes.
4. When ice cream is softly frozen, serve immediately or place a piece
of plastic wrap on the ice cream and place in freezer to ripen, 2-3 3
hours.
186. Easy Banana Ice Cream With Milk Chocolate Chunks

Ingredients:
3 ripe bananas
1/3 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream
3 ounces milk chocolate (preferably with nibs), chopped into 1/4-inch
chunks
Directions:
1. In a blender, puree the bananas with the milk, sugar, vanilla, and salt
until smooth. Transfer to a bowl and stir in a heavy cream and milk
chocolate.
2. Pour the banana custard into an ice cream maker and freeze based on
the manufacturer's instructions. Transfer the ice cream to an airtight
container and freeze until firm, at least 4 hours. Let stand at room
temperature for ten minutes before serving.
187. Vanilla Ice Cream I Recipe

Ingredients:
1 cup white sugar

1 cup milk
2 large eggs
2 cups heavy cream
1 tablespoon fresh lemon juice
Directions:
1. Combine the cream, milk, and sugar in a bowl. Stir before sugar is
totally dissolved. Stir in the vanilla and almond extract.
2. Add the cherries. Pour the mixture into an ice cream maker and churn
based on the manufacturer's instructions. Transfer to a freezer-safe
container and freeze for at least 2 hours before serving
188. Smooth Raspberry Ice Cream Recipe

Ingredients:
4 cups fresh raspberries

2 large eggs
1 1/2 cups half-and-half
1 tablespoon lemon juice
Directions:
1. Puree raspberries in a blender or food processor; pour mixture

through a strainer to eliminate seeds.
2. Beat eggs and sugar together in a bowl until smooth. Stir raspberry
puree, half-and-half, cream, corn syrup, and lemon juice into the egg-
sugar mixture.
3. Transfer raspberry cream mixture to the ice cream maker. Freeze
according to the manufacturer's instructions.
189. Ice Cream Bonbon Pops

Ingredients:
crushed popcorn
1 pint vanilla ice cream, or your favorite flavor
about eighteen 4-inch lollipop sticks
crushed candy , such as sno-caps, whoppers, skittles and m&m’s
Directions:
1. Place 2 parchment paper-lined large plates in the freezer for quarter-

hour. Disseminate crushed popcorn on a baking sheet.
2. Using an ice cream scoop and working quickly, scoop out 9 ice cream
balls and place along with the popcorn. Return the pint of ice cream
to the freezer so it doesn’t melt. Roll the balls in the popcorn to coat,
pressing to greatly help it adhere. Insert sticks into the centers of the
balls, then transfer the bonbons to 1 of the frozen plates and transfer
to the freezer.
3. Repeat with the candy and remaining ice cream and plate. Freeze the
bonbons until they are completely firm, about thirty minutes.
190. Ice Cream In A Can Recipe

Ingredients:
1 pasteurized egg
1/2 cup white sugar
1 tablespoon instant vanilla pudding mixes
1 cup milk
1 cup rock salt
1 pound crushed ice
Directions:
1. In a medium bowl, whisk together the egg, sugar, instant pudding,

milk, half and half and vanilla. Pour the mixture into a 12 ounce size
coffee can. Cover the top with plastic wrap, and then the plastic lid.
Place the filled coffee can into an empty 34.5 ounce coffee can (the
big ones). Fill the empty space with crushed ice, sprinkle generously
with rock salt, and cover with the plastic lid.
2. Roll the cans around on the floor for about 20 minutes. If the center
of the ice cream is still soft, place the containers in the freezer to
harden.
191. Vanilla Ice Cream Ii Recipe

Ingredients:
6 large eggs
6 (12 fluid ounce) cans evaporated milk
3 cups white sugar
2 cups milk , or as needed
Directions:
1. Combine eggs, evaporated milk, condensed milk, sugar, and vanilla

and mix well.
2. Pour mixture into an ice cream maker. Add milk, if necessary, for
mixture to attain the fill line. Freeze according to manufacturer's
directions.
192. Divine Cherry Chocolate Ice Cream Recipe

Ingredients:
3 cups heavy cream

3 cups whole milk
1 cup white sugar
1 (10-ounce) jar maraschino cherries , with juice
2 teaspoons almond extract
12 ounces bittersweet chocolate , chopped
Directions:
1. Stir together cream, milk, sugar, and the juice from the jar of cherries
in a large saucepan over medium heat. Bring to a simmer, then
remove from heat. Place the egg yolks into a sizable bowl, then
whisk in hot cream, about 2 tablespoons at a time, until you have
added 2 cups.
2. Whisk the hot yolks into the saucepan of hot cream, then cook on
low, stirring constantly, before mixture reaches 170 degrees F (75
degrees C). It has thickened enough to coat the trunk of a metal
spoon. Pour the mixture right into a container, cover, and refrigerate
until cold, about 6 hours.
3. Chop the reserved maraschino cherries, then stir into the cold custard
along with almond extract, and chopped chocolate. Pour into ice
cream maker, and freeze according to manufacturer's directions.
193. Mint Mojito Coffee Ice Cream Recipe

Ingredients:
2 cups whole milk

1/3 cup coarsely ground coffee beans
3/4 cup brown sugar, divided
1 bunch fresh mint leaves, crushed
6 large eggs yolks large egg yolks
1/3 cup white rum
1/3 cup chopped chocolate
Directions:
1. Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a
saucepan over low heat until warmed through, 7 to ten minutes.
2. Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl;
slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture
into saucepan and continue steadily to heat until custard is thickened,
about five minutes.
3. Line a sieve with cheesecloth and strain custard into a large bowl;
discard solids. Whisk heavy cream into custard. Cover and refrigerate
until chilled, 4 to 5 hours.
4. Stir rum and chocolate into chilled custard and pour into an ice cream
maker. Freeze according to manufacturer's directions.
194. Peanut Butter Ice Cream Recipe

Ingredients:
4 cups half-and-half cream

3 cups non-fat dry milk
3 cups milk
1 1/2 cups sugar
1 1/2 cups peanut butter
Directions:
1. Pour the half-and-half, dry milk, and milk into a big saucepan over
low heat. Cook until heated, stirring to dissolve the dry milk. Stir in
the peanut butter and sugar until smooth and sugar has dissolved.
Remove from heat, and stir in the vanilla. Cool mixture, and
refrigerate.
2. Stir the mixture, or merge a blender before pouring into an ice cream
maker. Freeze based on the manufacturer's instructions.
195. Pumpkin Ice Cream Recipe

Ingredients:
1 (15-ounce) can pumpkins

1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1/2 gallon vanilla ice cream , softened
36 wafers vanilla wafers
Directions:
1. In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and

nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
2. Line a 9x13 inch dish or sealable plastic container with 18 cookies.
Spread half the ice cream mixture over the cookies. Repeat layers.
Freeze until firm.
196. Vegan Snickers Ice Cream Recipe

Ingredients:
2 cups ice cubes

1/2 cup soy milk
2 tablespoons crunchy peanut butter , or to taste
1 teaspoon carob powder, or more to taste
1 teaspoon agave nectar, or more to taste
Directions:
1. Place ice in a blender; add soy milk, peanut butter, carob powder, and
agave nectar.
2. Blend mixture until smooth and thicken.
197. The Captain's Mango Ice Cream Recipe

Ingredients:
4 eaches mangoes, peeled and cubed

3/4 cup packed dark brown sugar
4 tablespoons spiced rum
Directions:
1. Combine mangoes, cream, brown sugar, and corn syrup in a blender

or food processor. Blend on high for 30 seconds.
2. Transfer to an airtight container. Stir in spiced rum and salt.
Refrigerate, 8 hours to overnight.
3. Pour mixture into an ice cream maker and freeze according to
manufacturer's instructions, about 20 minutes. Transfer to an airtight
container and freeze until firm, about 4 hours.
198. Graham Cracker Ice Cream Recipe

Ingredients:
2 cups fat free half-and-half

1/2 cup sugar
1/2 vanilla bean
3 eaches fat-free graham crackers , crushed
Directions:
1. Combine half-and-half and sugar in a huge bowl. Split vanilla bean

lengthwise, scrape seeds into the bowl, and whisk to mix.
2. Pour cream mixture into ice cream maker, and process according to
manufacturer's directions. When semi-frozen, sprinkle in the crushed
graham crackers. Continue steadily to process until desired
199. Root Beer Float Ice Cream Recipe
Ingredients:
2 large eggs
3/4 cup white sugar
2 cups heavy cream
1 cup whole milk
3/4 teaspoon root beer extract
Directions:
1. Whip eggs until foamy, then slowly pour in sugar while continuing to
whip eggs until ribbony. Fold in cream, milk, vanilla extract, root
beer extract until evenly mixed.
2. Freeze in ice cream maker according to manufacturer's directions,
about 30 minutes.
200. Olive Oil Ice Cream

Ingredients:

2 tablespoons nonfat powdered milk
1/4 teaspoon xanthan gum
1 1/3 cups heavy cream
1/4 cup grassy extra-virgin olive oils (such as red ridge farm durant
arbequina), plus more for garnish
flaky sea salt (such as maldon)
Directions:
1. Stir together sugar, powdered milk, and xanthan gum in a little bowl.
Whisk together milk and corn syrup in a medium saucepan. Add
sugar mixture, and whisk until smooth. Heat mixture over medium,
whisking often, until sugar has fully dissolved, three to four 4
minutes. (Usually do not simmer.) Remove from heat, and whisk in
cream. Cover and chill at least 6 hours. For better still texture and
flavor, chill mixture up to 24 hours. Base can be stored within an
airtight container in freezer for three months; thaw completely before
using.
2. Whisk together chilled base, olive oil, and kosher salt until well
combined. (There it's still little droplets of oil on the surface.) Pour
mixture into freezer bowl of a 11/2-quart electric ice cream maker
and proceed according to manufacturer’s directions until ice cream
has the texture of soft-serve, about 35 minutes. (Instructions and
times may vary.)
3. Quickly transfer ice cream to a freezer-safe container; press
parchment paper directly onto surface. Cover container, and freeze
until firm, at least 6 hours. Ice cream can be kept in freezer up to
three months. To serve, garnish with olive oil and flaky sea salt.

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THE HOMEMADE CUISINART

ICE CREAM MAKER COOKBOOK

200 Quick and Easy Homemade Ice Cream Recipes

Unlike commercial frozen treats, frozen treats made from

Substitute low-fat creams such as half and half as well as

When making more than one recipe at a time, make sure

Ingredients such as nuts, and chips should be added 5

1/2 cup heavy cream

1. Refer to note at the beginning of the chapter about freezing bowl.

2. Radical Rocky Road Ice Cream

2 cups heavy cream

1. Refer to note at the beginning of the chapter about freezing bowl.

3. Tropical Piña Colada Frozen Yogurt

1 quart container full-fat plain yogurt

1. Refer to note at the beginning of the chapter about freezing bowl.

4. Power Punch Pistachio Ice Cream

2 cups heavy cream

1. Refer to note at the beginning of the chapter about freezing bowl.

5. The Original “manhattan” Ice Cream

2 cups heavy cream

6. Double Gin And Tonic Soft Serve Ice Cream

2 cups heavy cream

1. Refer to note at the beginning of the chapter about freezing bowl.

7. Creamy Kahlua Almond Delight Ice Cream

2 cups heavy cream

1. Refer to note at the beginning of the chapter about freezing bowl.

8. Runnin’ Rum And Coke Gelato

1/2 cup heavy cream

1. Refer to note at the beginning of the chapter about freezing bowl.

9. Double Dark Chocolate Gelato

12 cup heavy cream

1. Refer to note at the beginning of the chapter about freezing bowl.

2 cups heavy cream

1. Refer to note at the beginning of the chapter about freezing bowl.

11. Classic Vanilla Soft-serve Ice Cream

2 cups heavy cream

1. Refer to note at the beginning of the chapter about freezing bowl.

12. Lickin’ Lime Daiquiri Frozen Yogurt

1 quart container full-fat plain yogurt

1. Refer to note at the beginning of the chapter about freezing bowl.

13. Cuddling Cucumber Basil Rum Sorbet

4 cups chopped cucumbers

1. Refer to note at the beginning of the chapter about freezing bowl.

14. Daiquiri Lime Soda Frozen Yogurt

1 quart container full-fat plain yogurt

15. Orange Tequila “sunrise” Gelato

16. “the Big Stout” Almond Chocolate Milkshake

2 cups heavy cream

17. Margarita Madness Soft Serve Ice Cream

2 cups heavy cream

1. Refer to note at the beginning of the chapter about freezing bowl.

18. Kahlua & Pistachio Ice Cream

2 cups heavy cream

19. “adults Old Fashioned” Ice Cream

2 cups heavy cream

1. Refer to note at the beginning of the chapter about freezing bowl.

20. Tropical Coconut Rum And Coke Gelato

1/2 cup heavy cream

21. Caribbean Colada Frozen Yogurt

1 quart container full-fat plain yogurt