I love ice cream of all kinds. I used to post a new ice cream here every Tuesday, and I called them “Ice Cream Tuesdays.” They never had a real place to live on the blog, so now I’m putting all my ice cream recipes in one place so you can easily find them.
Some of these ice creams are traditionally churned, others are no churn. I even have some gelato, Sicilian gelato, and sherbet and sorbet recipes.
Consider this an ice cream resources pages to learn about different types of ice creams, pieces of equipment you might need, great ice cream recipe books plus links to the going on 50 ice cream recipes here at Pastry Chef Online. And then of course you can check out this great round up of ice cream sauce recipes to pour over or swirl into your creations.
Let’s get to it, shall we?
Ice Cream: Definitions
It seems kind of silly to define “ice cream,” but there are actual guidelines that define types of ice cream and other frozen treats: gelato, Sicilian gelato, sherbet, sorbet, granita, ice milk, etc.
All are frozen desserts. On that, I think everyone can agree! But they differ in the amount of milk fat and the amount of air whipped into them, and how they’re frozen.
I think for home ice cream making purposes, a good definition of ice cream is a frozen dairy dessert made mainly of sweetened cream or a mixture of milk and cream and frozen in a churn to whip in air and keep the ice crystals small.
Custard-based ice creams or “French” style ice creams contain eggs. Philadelphia-style ice cream doesn’t use any eggs, so it’s a bit less rich and the flavors tend to be more pure since there is no egg to contribute its own flavor.
Gelato usually contains less fat and also less air than ice cream. This means that it’s a denser product with almost a chewy mouthfeel.
Sicilian gelato is made with a cooked milk base that is thickened with cornstarch. The starch helps to keep it “scoopable” even straight from the freezer.
Sherbet usually contains fruit juice and some dairy. Sorbet or sorbetto doesn’t contain any dairy at all.
Granita is usually made with sweetened fruit puree like sorbet, but it is allowed to freeze “still.” Once it is frozen, you scrape the surface with a fork so you end up with large, icy crystals.
No-Churn ice cream is usually made from a base formula of:
- 1 14 oz can of sweetened condensed milk
- 2 cups (1 pint) of whipping cream
To that base, you can add almost any flavorings, swirls, or mix-ins you can think of. Nigella Lawson (or her grandmother) gets credit for putting a no-churn coffee ice cream dessert on the map just a few years ago, and since then, no churn ice cream is everywhere.
Gear for Making Traditionally Churned Ice Cream
I have 2 2 quart Cuisinart Ice Cream & Gelato makers that I really quite like. They’re the kind that have the inserts you store in the freezer. The insert stays still while the “dasher” spins, controlling crystallization and making up a creamy, soft-serve ice cream in about 20 minutes or so.
I have also used an old-fashioned electric ice cream churn. I find them a bit messier to use because you have to deal with packing ice and salt around the canister for churning. The nice thing about them is that they will make up to a gallon of ice cream, so if you’re making it for a crowd, that’s the way to go.
There are no right or wrong kinds of churns. There’s only the kind you like the best. Old fashioned churns tend to be a bit cheaper, but you don’t have to store the cylinder in the freezer, so it doesn’t take up freezer space.
Also, you have to plan ahead to use the Cuisinart kind. If you don’t store your cylinder in the freezer, you’ll need to remember to put it in a good 24 hours before making ice cream. That’s why I just generally leave one in the freezer all the time.
It’s also nice to have dedicated containers for storing your ice cream as well as owning a good scoop or two. Here are some options for you to consider:
Great Books About Ice Cream
For the longest time, David Lebovitz reigned supreme when it came to ice cream recipes.
Other books are out now too offering fun and unique flavors and flavor combinations.
A couple of my recipes even feature recipes from some of these books, so take a look and be inspired!
And now, I give you the best ice cream recipes I have. Actually, all the ice cream recipes on the site, including a couple of ice cream cakes. Enjoy!
Butterscotch Ice CreamContinue Reading
Fruit Dip Ice Cream with Roasted Summer Berries
My favorite fruit dip: sour cream and brown sugar, in ice cream form.
Creamsicle Ice Cream with Sweet Carrot-Ginger Puree
Orange and cream go together so well. The carrot ginger puree brings an added and unexpected brightness to the ice cream.
Andes Mint Ice Cream (No-Churn)
My first no churn ice cream, and one of my favorites. So good, and so easy to make!
Cookie Milk Ice Cream
Step aside, cereal milk. You'll love this cookie butter flavored ice cream made with cookie milk!
Passion Fruit Ice Cream
Tangy and creamy and just about perfect. I hope you love this passion fruit ice cream.
English Trifle Ice Cream
My favorite family dessert in ice cream form: creamy vanilla custard ice cream with raspberry jam swirl and boozy bits of cake.
Birthday Ice Cream Cake
An easy to make ice cream cake using whatever your favorite flavors are, either store-bought or homemade.
Pina Colada Ice Cream Cake with Boozy Caramelized Pineapple
A super easy, semi-homemade angel food ice cream cake. The star of the show is the rum-spiked pineapple.
Mexican Flan Ice Cream
Rich custard ice cream with shards of caramelized sugar swirled in.
Chocolate Caramel Ice Cream (No Churn, Fig Swirl Optional)
Rich and decadent and delicious. You can leave the fig swirl out, but dang it is delicious!
Crème Brûlée Stout Ice Cream
Beer ice cream is the best. Try this stout ice cream and see for yourself!
Honeyed Goat Cheese Ice Cream
This is a super old recipe on the site. So old it doesn't really have a recipe. It's more of a suggestion for how to make it. But if honeyed goat cheese ice cream sounds good to you, you should go for it. And one day I will update this post with a real recipe. I promise.
Brownie Malt Sundae Ice Cream
Old time soda fountain goodness right here, friends! I love this ice cream so much!
Neapolitan No-Churn Ice Cream Cake
Another van-choc-straw delight made with no churn ice cream--frosted with it, too!
Toblerone Dark. If that's your favorite candy bar, you need to make this. Toblerone melted right into the base and also cut up into tiny pieces and mixed in. Toblerone overload in the very best way!
Sour Cream Peach Pie Ice Cream
I wrote this recipe as a guest post. A homemade peach pie filling/jam swirled into a sour cream base. Super southern and totally awesome.
Blueberry Lemongrass Ice Cream
Lemon ice cream base steeped with lemongrass and swirled with blueberry puree. Yes.
Fennel Pollen-Caraway Ice Cream
I made this ice cream almost on a dare. I thought it would be pretty delicious, and I was right. It's very outside the box, but if this sounds good to you, you should go for it!
Vegan Coconut Avocado Ice Cream with Strawberry-Hibiscus Swirl
Avocado makes for a very creamy vegan ice cream base, and it doesn't taste like avocado at all. Swirl it with strawberry puree I like I did or swirl in your favorite jam.
Caramel Cinnamon Roll Ice Cream (No Churn)
I made little "cinnamon rolls" with Hawaiian rolls and caramel sauce. Then I cut them all up and put them in this creamy no-churn cinnamon ice cream base. Huzzah!
Maple Buttermilk Pecan Ice Cream
Butter pecan fans, meet your new favorite ice cream. The buttermilk adds an irresistible tang to an old standard.
Lavender Créme Fraîche Ice Cream with Lemon Blueberry Curd
Maybe the most summery ice cream I've ever made. Lavender, creme fraiche, lemons, and blueberries. Oh, my!
Honeyed Pear and Walnut Ice Cream
This is a super sophisticated ice cream that is traditionally churned and so so so delicious. I beg you, if you are looking for an ice cream that's a little bit different, give this a try.
Spiced Chocoflan Coffee Ice Cream
This ice cream came about as a way to use up a botched chocoflan. If you don't want to ruin a chocoflan just so you can make ice cream, just mix in some little brownie bites!
Horchata-Abuelita Swirl Ice Cream Tacos
A fun take on an ice cream taco, made with homemade tuile taco shells and chocolate paint.
Vegan Mexican Chocolate Ice Cream with Dulce de Leche Swirl
Super indulgent with swirls and mixins. Plus it's vegan. Super delicious, you guys.
Organic Caramel Vanilla Ice Cream
Smooth, creamy, almost impossible to stop eating. And no churn, so it's super easy to makie.
Chocolate Sesame Brittle Ice Cream from Scoop Adventures
Ice cream from Scoop Adventures. Chocolate and Sesame Brittle. A more sophisticated take on the chocolate peanut butter combo we all know and love. This is a great ice cream, and the brittle is a great candy all on its own, too.
Smoked Caramel Pineapple Ice Cream
Intrigued? This is a mysteriously delicious, smoky ice cream you should probably short list for making.
No-Churn Junior Mint Chocolate Ice Cream
No churn. Chocolate. Junior Mints. It is every bit as good as it sounds. Every. Bit.
Browned Butter Peach Buttermilk Ice Cream
Another southern summer ice cream, the browned butter adds a nuttiness that is Most Enjoyable.
Scoop Adventures and Sour Cherry Ice Cream
Another ice cream from Scoop Adventures. Sour cherry ice cream. Lots of people find PCO by searching for sour cherry ice cream, and here it is!
No-Churn Orange-Cardamom Pumpkin Ice Cream
A summery use of pumpkin, spiked with orange and cardamon. And of course a chocolate sauce is necessary. Of course it is.
Vegan Curried Peanut Butter Fudge Ice Cream
Another vegan indulgence, the curry works really well with the chocolate and nuts. If it sounds a little too "out there" to you, you can leave the curry out. But it is super good!
Salted Caramel Turtle Fudge Swirl Ice Cream (No-Churn)
Caramel and nuts and fudge. Nothing not to love here. Not one single thing. Plus, no churn!
Harry Potter's Vegan Treacle Tart Ice Cream
My ode to Harry Potter's favorite dessert, the treacle tart. And it's another vegan ice cream. Super tasty!
Pumpkin Custard Coffee Pecan Swirl Ice Cream
It's like a pumpkin pie met a pecan pie and turned itself into ice cream. Serve it for Thanksgiving for an unexpected dessert! Or just make it whenever. Because it's really good!
Caramel Almond Butter Stracciatella
Stracciatella means you drizzle melted chocolate into the churn just as the ice cream is finishing up. A much nicer texture than big honking chocolate chips! And caramel and almond butter together? Oh, yeah!
Strawberry Cheesecake Key Lime Marshmallow Ice Cream
A symphony of deliciousness! Also, one of the photos of this ice cream went viral on Google + back in the day, so there's that. Strawberry and key lime in the form of strawberry cheesecake ice cream and a key lime flavored marshmallow swirl. I am super proud of this ice cream. It is so good!
Triple Chocolate Coffee Peanut Crunch Gelato
There is a lot going on in this ice cream. All good. It all works. I promise.
Ginger Ale Stracciatella with Marcona Almonds
Another beer-based ice cream, it's a ginger, chocolate and marcona almond extravaganza. Marcona almond fans, get ready to make this, stat.
Green Tea Gelato with Blackberry-Peach Tea Swirl and Candied Pecans
I actually made this ice cream as the signature ice cream for a bed and breakfast. How cool is that?! And they made it. And loved it! I hope you will too.
Chocolate Cherry Almond Gelato with White Chocolate Stracciatella
Rich and decadent and full of chocolate and cherries and almond with a white chocolate drizzle of stracciatella in it and over the top. Fancy!
Buttermilk Mascarpone Stracciatella with Balsamic Strawberry Conserve
The buttermilk brings some tang to offset the richness of the mascarpone. And the strawberry balsamic swirl is just stupid good.
Pina Colada Buttermilk Sherbet (No Churn Required)
Whisk the base every so often as it freezes. I made ice cream sandwiches by making "flat" rather than mounded coconut macaroons. Yum, y'all!