Homemade ice cream is one of my favorite ways to enjoy a sweet treat, especially when the weather is warm. There’s something truly special about creating your own frozen dessert, knowing exactly what goes into it, and customizing the flavors you love most.
Today, I’m sharing a fantastic round-up of easy homemade ice cream recipes. Whether you have a traditional ice cream maker or a Ninja Creami, you’ll find something wonderful here. Get ready to churn up some deliciousness!
Jump to Recipe:
- 1. Homemade Apple Pie Ice Cream
- 2. Homemade Butterfinger Ice Cream
- 3. Homemade Cookies And Cream Ice Cream
- 4. Homemade Rhubarb Ice Cream
- 5. Classic Homemade Vanilla Ice Cream
- 6. Ninja Creami Chocolate Peanut Butter Ice Cream
Homemade Apple Pie Ice Cream Recipe
Imagine your favorite warm apple pie, but cold and creamy! This recipe brings all those comforting, spiced apple flavors into a cool, refreshing ice cream treat.
Key Ingredients & Tips for Apple Pie Ice Cream
- Cooked Apples: Make sure your apple pieces are soft and completely cooled before adding them to the ice cream base. This helps with texture.
- Spice Balance: A little cinnamon and a pinch of nutmeg are key to getting that classic apple pie flavor. Adjust to your liking.
What You Need for Apple Pie Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cooked and cooled chopped apple pieces
- ½ teaspoon ground cinnamon
⏱️ Time: 30 minutes active + freeze🍽️ Yields: 6 servings
How to Make Apple Pie Ice Cream
Step 1: Prepare the Ice Cream Base
In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract. Stir well until the sugar fully dissolves and the mixture is smooth.
Step 2: Add Apples and Churn
Gently fold in the cooled cooked apple pieces and ground cinnamon into your prepared ice cream base. Pour the entire mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a thick, creamy consistency.
📝 Final Note
For an extra special treat, serve this ice cream with a sprinkle of crushed graham crackers or pie crust crumbs on top.
Easy Homemade Butterfinger Ice Cream
If you love the crunchy, peanut-buttery taste of a Butterfinger bar, you’re going to really enjoy this simple homemade ice cream. It’s full of flavor and fun texture in every scoop.
Key Ingredients & Tips for Butterfinger Ice Cream
- Crushed Candy: Freeze your Butterfinger bars for about 15 minutes before crushing them. This makes them easier to break into good pieces.
- Adding Mix-ins: Add the crushed candy toward the very end of the churning process to help keep the pieces crunchy and distinct.
What You Need for Butterfinger Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup crushed Butterfinger candy bars (about 3-4 standard bars)
⏱️ Time: 25 minutes active + freeze🍽️ Yields: 5 servings
How to Make Butterfinger Ice Cream
Step 1: Mix the Cream Base
In a large bowl, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Whisk thoroughly until the sugar completely dissolves and the liquid is smooth.
Step 2: Churn and Add Candy
Pour the ice cream base into your ice cream maker. Churn according to your machine’s instructions until the ice cream is nearly finished. In the last 5 minutes of churning, add the crushed Butterfinger candy bars and continue to mix until they are evenly spread throughout the ice cream.
📝 Final Note
This ice cream is best enjoyed soon after it’s made to ensure the Butterfinger pieces remain nice and crunchy.
Homemade Cookies And Cream Ice Cream Recipe
This cookies and cream ice cream is a classic for a good reason! It’s simple to make and always a crowd-pleaser, featuring plenty of crunchy chocolate cookie pieces in a creamy base.
Key Ingredients & Tips for Cookies and Cream Ice Cream
- Cookie Crumbs: Use your favorite chocolate sandwich cookies, crushed into medium-sized pieces. Don’t crush them too fine; you want texture!
- Chill Your Base: Ensure your ice cream base is very cold before churning. This helps the ice cream freeze faster and become smoother.
What You Need for Cookies and Cream Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 ½ cups crushed chocolate sandwich cookies (about 12-15 cookies)
⏱️ Time: 25 minutes active + freeze🍽️ Yields: 6-7 servings
How to Make Cookies and Cream Ice Cream
Step 1: Make the Ice Cream Base
In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar has fully dissolved and the mixture is smooth.
Step 2: Churn and Combine Cookies
Pour the cream mixture into your ice cream maker and churn according to your machine’s instructions until it begins to thicken. During the last 5 minutes of churning, add the crushed chocolate sandwich cookies and mix until they are evenly distributed throughout the ice cream.
📝 Final Note
For an extra rich ice cream, use full-fat heavy cream. You can also vary the type of chocolate cookies you use!
Easy Homemade Rhubarb Ice Cream Recipe
This rhubarb ice cream offers a unique and bright flavor that’s wonderfully tart and sweet. It’s perfect for spring or summer and makes a refreshing change from typical ice cream flavors.
Key Ingredients & Tips for Rhubarb Ice Cream
- Rhubarb Preparation: Cook the rhubarb first with a little sugar until it’s very soft, then cool it completely before adding to the base. This step is important!
- Adjust Sweetness: Rhubarb can be quite tart, so taste your cooked rhubarb mixture and adjust the sugar in the base if you prefer it sweeter.
What You Need for Rhubarb Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups cooked and cooled rhubarb puree (from about 2 cups chopped fresh rhubarb)
⏱️ Time: 35 minutes active + freeze🍽️ Yields: 5-6 servings
How to Make Rhubarb Ice Cream
Step 1: Combine Base and Rhubarb
In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar has fully dissolved. Then, fold in the cooled rhubarb puree until it is well mixed into the cream base.
Step 2: Churn the Ice Cream
Pour the rhubarb ice cream base into your ice cream maker. Churn according to your machine’s directions until the ice cream reaches your desired firm consistency.
📝 Final Note
A tiny dash of ground ginger or cardamom can beautifully complement the unique flavor of the rhubarb in this ice cream.
Easy Homemade Classic Vanilla Ice Cream
You truly can’t go wrong with classic vanilla bean ice cream. This simple recipe creates a rich, creamy, and flavorful base that’s perfect on its own or as a canvas for any topping you can imagine.
Key Ingredients & Tips for Vanilla Ice Cream
- Quality Vanilla: For the best vanilla ice cream, use a high-quality pure vanilla extract or, even better, vanilla bean paste for those lovely speckled flecks.
- Chill Overnight: For the creamiest texture, prepare your base and chill it in the refrigerator overnight before churning.
What You Need for Vanilla Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract (or vanilla bean paste)
⏱️ Time: 20 minutes active + freeze🍽️ Yields: 6 servings
How to Make Vanilla Ice Cream
Step 1: Combine All Ingredients
In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and pure vanilla extract. Continue whisking until the sugar is completely dissolved and the mixture is smooth.
Step 2: Churn to Perfection
Pour the vanilla ice cream base into your ice cream maker. Churn for 20-25 minutes, or until the ice cream reaches a soft-serve consistency. You can enjoy it immediately or freeze for a firmer scoop.
📝 Final Note
This simple vanilla base is perfect for adding your own mix-ins, like chocolate chips, fresh berries, or a caramel swirl.
Easy Ninja Creami Chocolate Peanut Butter Ice Cream
For those with a Ninja Creami, this chocolate peanut butter ice cream is a dream come true! It’s rich, dense, and has that perfect balance of salty and sweet that peanut butter lovers crave.
Key Ingredients & Tips for Ninja Creami Ice Cream
- Frozen Solid: Ensure your ice cream base is frozen completely solid for at least 24 hours. This is crucial for the Ninja Creami to work properly.
- Peanut Butter Swirl: For a more pronounced peanut butter ribbon, add a spoonful of extra creamy peanut butter during the re-spin stage.
What You Need for Ninja Creami Chocolate Peanut Butter Ice Cream
- 1 ½ cups whole milk
- 2 tablespoons unsweetened cocoa powder
- ¼ cup granulated sugar
- ¼ cup creamy peanut butter
- 1 teaspoon vanilla extract
- Pinch of salt
⏱️ Time: 5 minutes active + 24 hr freeze🍽️ Yields: 1 Ninja Creami pint
How to Make Ninja Creami Chocolate Peanut Butter Ice Cream
Step 1: Prepare the Creami Base
In a Ninja Creami pint, whisk together the whole milk, unsweetened cocoa powder, granulated sugar, creamy peanut butter, vanilla extract, and a pinch of salt until the mixture is smooth and there are no lumps.
Step 2: Freeze and Process
Place the lid on the pint and freeze it for at least 24 hours until the base is completely solid. Once frozen, place the pint into your Ninja Creami and process on the “Ice Cream” setting. If needed, re-spin for a creamier texture.
📝 Final Note
You can add mini chocolate chips or chopped peanuts during the re-spin cycle for extra texture and chocolatey bits.
