No-Churn Vanilla Ice Cream

With just five ingredients, including vanilla and salt, this no-churn ice cream tastes pure and simple, with a fresh dairy flavor. Just like the ice cream you might pick up at the supermarket, this ice cream is ready to scoop straight from the freezer, with a classic vanilla profile everyone will love.

Fruity No-Churn Ice Cream

This ice cream relies on the power of a stand mixer, rather than a proper ice cream machine, and can be made with any sort of freeze-dried fruit.

No-Churn Mascarpone Ice Cream

This recipe uses a stand mixer rather than in an ice cream machine, and uses whole eggs for a light custard flavor to enrich the complexity of mascarpone cheese.

Bi-Rite Creamery's Smooth and Mellow Chocolate Ice Cream

This may be the best version of a milk chocolate ice cream that I've ever had. It's definitely chocolate-forward, and plenty rich, but it really lets the milkiness of lower cocoa chocolates shine. Should you want to branch out to peanut butter chocolate swirls, rocky roads, or chocolate brownie chunk ice creams, this should be your base.

No-Churn Vanilla Ice Cream Pie

It can be difficult to make enough homemade ice cream to serve a crowd, but it's easy with a no-churn recipe that's served like a pie.

Spiced Dark Chocolate and Candy Cane Ice Cream

A surefire cure for flat-tasting chocolate ice cream. You can serve this right out of the freezer, but also feel comfortable leaving it out for upwards of half an hour without fear of melting.

Cookies 'n Cream Ice Cream

Don't hesitate to use real Oreos in this recipe, but if you'd like to go all the way, follow my Fauxreo recipe for a 100% homemade version. There is a gluten free variation with the Fauxreo recipe, so it may be used to make this ice cream gluten free as well.

The Darkest Dark Chocolate Ice Cream

This intense chocolate ice cream leverages high-quality bar chocolate and premium cocoa powder. Infusing the milk with cacao nibs adds another layer of complex, chocolaty flavor.

Chocolate Thin Mint Ice Cream

Fair warning: this is some really rich chocolate ice cream. It's plenty dark, and so pumped with chocolate that it melts more into pudding than custard. The mint keeps things light enough, but a little of this goes a long way.

Malted Milk Chocolate Ice Cream

Seek out high quality milk chocolate for this recipe; Valrhona and Callebaut have very good versions. Freezing the malted milk balls before adding them to the ice cream will keep the temperature down and prevent melting during the final minute of churning.