Sunny days call for something sweet and cold! If you love homemade treats, you’re in for a real treat today. I’m sharing four incredibly easy ice cream recipes that you can make right in your kitchen.
From classic chocolate to bright tropical flavors, there’s a frozen dessert here for everyone. Get ready to churn up some deliciousness with these simple steps.
Jump to Recipe:
- 1. Easy Brown Sugar Cinnamon Ice Cream Recipe
- 2. Easy Brownie Fudge Swirl Ice Cream Recipe
- 3. Easy Coconut Mango Ice Cream Recipe
- 4. Easy Creamy Chocolate Custard Ice Cream Recipe
Easy Brown Sugar Cinnamon Ice Cream: Simple Dessert Idea
A warm hug in a cold treat! This brown sugar cinnamon ice cream is incredibly comforting and simple to make at home.
It’s perfect for a cozy evening or a unique dessert everyone will love.
Key Ingredients & Tips
- Brown Sugar Choice: Use light brown sugar for a softer molasses note, or dark for a bolder taste in your cinnamon ice cream.
- Cinnamon Quality: Freshly ground cinnamon makes a big difference in the final flavor.
What You Need for Brown Sugar Cinnamon Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
⏱️ Time: 30 mins prep + chill🍽️ Yields: 6 servings
How to Make Brown Sugar Cinnamon Ice Cream
Step 1: Mix Your Cream Base
In a large bowl, mix heavy cream, whole milk, brown sugar, ground cinnamon, vanilla extract, and a pinch of salt. Stir everything together well until the sugar mostly dissolves.
Step 2: Chill the Mixture Well
Cover the brown sugar cinnamon mixture and place it in the fridge for at least 4 hours. For best results, chill it overnight. It needs to be very cold before you move to the next step.
Step 3: Churn and Freeze Dessert
Pour the chilled mixture into your ice cream maker. Churn it according to your machine’s directions until it reaches a soft, thick consistency. Transfer the soft ice cream to a freezer-safe container and freeze for 2-4 hours until it’s firm enough to scoop.
📝 Final Note
For extra cinnamon flavor, you can steep a cinnamon stick in warm milk before chilling the base. Remember to remove it before churning.
Easy Brownie Fudge Swirl Ice Cream: Homemade Treat
Who doesn’t love brownies and ice cream? This brownie fudge swirl ice cream brings together rich chocolate and creamy sweetness in every scoop.
It’s a fantastic way to use up leftover brownies or just make a truly special dessert.
Key Ingredients & Tips
- Brownie Bits: Use leftover brownies or make a small batch just for this. Cut them into small, bite-sized pieces for your ice cream.
- Fudge Swirl: Warm up store-bought fudge sauce or make a simple chocolate ganache for the swirl effect.
What You Need for Brownie Fudge Swirl Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup prepared brownies, cut into small pieces
- 1/2 cup fudge sauce, warmed slightly
⏱️ Time: 35 mins prep + chill🍽️ Yields: 8 servings
How to Make Brownie Fudge Swirl Ice Cream
Step 1: Prepare the Ice Cream Base
In a large bowl, combine heavy cream, whole milk, granulated sugar, cocoa powder, vanilla extract, and a pinch of salt. Mix everything until the sugar dissolves and the cocoa powder is fully blended.
Step 2: Chill Your Chocolate Base
Cover the chocolate base mixture and refrigerate it for at least 4 hours, or until it’s very cold. This step is important for a smooth ice cream texture.
Step 3: Churn and Add Swirl
Churn the cold base in your ice cream maker according to its instructions. In the last few minutes of churning, add the brownie pieces. Layer the soft ice cream with spoonfuls of warm fudge sauce in a freezer container, swirling gently with a knife. Freeze until firm.
📝 Final Note
For a stronger chocolate flavor in your base, use Dutch-processed cocoa powder. It gives a richer, darker chocolate taste.
Easy Coconut Mango Ice Cream: Refreshing Tropical Dessert
Escape to a tropical place with this refreshing coconut mango ice cream. It’s bright, fruity, and so easy to make, perfect for warm days.
This simple recipe brings sunshine to your dessert bowl with every spoonful.
Key Ingredients & Tips
- Ripe Mangoes: Use very ripe mangoes for the best natural sweetness and flavor. Fresh or frozen mango puree works well.
- Coconut Milk: Full-fat canned coconut milk gives the creamiest texture and richest coconut taste to your ice cream.
What You Need for Coconut Mango Ice Cream
- 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight
- 2 cups ripe mango puree (about 2 large mangoes)
- 1/2 cup granulated sugar (adjust to mango sweetness)
- 1 tablespoon fresh lime juice
- Pinch of salt
⏱️ Time: 25 mins prep + chill🍽️ Yields: 5 servings
How to Make Coconut Mango Ice Cream
Step 1: Blend Your Mango Base
In a blender, combine the thick cream from the chilled coconut milk (leave the watery part), mango puree, granulated sugar, lime juice, and a pinch of salt. Blend until the mixture is very smooth.
Step 2: Chill Until Cold
Pour the blended mango mixture into a container, cover it, and chill it in the fridge for at least 4 hours. The colder the mixture is, the better it will churn into delicious ice cream.
Step 3: Churn and Set Tropical Ice Cream
Churn the chilled mixture in your ice cream maker according to its directions until it reaches a soft-serve consistency. Transfer the soft ice cream to a freezer-safe container and freeze for 3-5 hours until it’s firm enough to scoop.
📝 Final Note
A little fresh ginger, finely grated into the mango base, can add a lovely warmth and subtle spice to this tropical treat.
Easy Creamy Chocolate Custard Ice Cream: Rich Dessert
This creamy chocolate custard ice cream is truly luxurious. It’s a rich, smooth dessert that’s simple to prepare and always a crowd-pleaser.
If you love deep chocolate flavor, this recipe is definitely for you.
Key Ingredients & Tips
- Egg Yolks: These are key for the custard’s creamy texture and rich feel. Don’t skip tempering them to avoid scrambled eggs!
- Good Chocolate: Use high-quality semi-sweet or dark chocolate for the best chocolate flavor in your custard ice cream.
What You Need for Creamy Chocolate Custard Ice Cream
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- 4 large egg yolks
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 oz semi-sweet chocolate, chopped
- Pinch of salt
⏱️ Time: 45 mins prep + chill🍽️ Yields: 7 servings
How to Make Creamy Chocolate Custard Ice Cream
Step 1: Make Your Custard Base
In a saucepan, heat milk, heavy cream, and half of the sugar over medium heat until it just begins to steam. In a separate bowl, whisk the egg yolks with the remaining sugar until light. Slowly pour about a cup of the hot cream mixture into the egg yolks, whisking constantly. Then, pour the tempered egg yolk mixture back into the saucepan with the rest of the cream. Cook gently over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon. Do not boil.
Step 2: Add Chocolate and Chill
Remove the custard from the heat. Stir in the chopped chocolate, cocoa powder, vanilla extract, and salt until everything is smooth and the chocolate is fully melted. Strain the base through a fine-mesh sieve into a clean bowl to catch any bits of cooked egg. Cover the bowl and chill completely in the fridge, ideally for at least 6 hours or overnight.
Step 3: Churn to Perfection
Once the chocolate custard base is very cold, churn it in your ice cream maker according to the manufacturer’s directions until it reaches a soft-serve consistency. Transfer the finished ice cream to a freezer-safe container and freeze for 4-6 hours to firm it up for scooping.
📝 Final Note
For an even richer chocolate flavor, you can add a tablespoon of espresso powder to the custard base. It really makes the chocolate stand out.
