Ice Cream Archives - SueBee Homemaker

Baileys Ice Cream Recipe

Suebee Homemaker — Thu, 11 Dec 2025 12:00:00 +0000

This Baileys Ice Cream Recipe yields a rich and creamy frozen dessert infused with the smooth taste of Baileys Irish Cream liqueur. An indulgent blend of ingredients that offers a luxurious treat for adults who love a boozy twist on classic ice cream!

KitchenAid Baileys Ice Cream

Are you a fan of Baileys? Well, then you’re going to LOVE this ice cream recipe – I promise. It’s the perfect amount of boozy creaminess and makes the best dessert for adults!

Y’all know that I’m pretty crazed about using my KitchenAid ice cream attachment. We’ve accumulated about 40 ice cream recipes so far and the ideas just keep coming.

All of our recipes are French-style because we love that extra creamy texture. All it takes is a little prep in advance so that we can get the mixture super cold!

Why This Recipe Works:

SIMPLE TO MAKE – The simple ingredients required for this Baileys ice cream are easily found in most grocery stores. You may need to head to the liquor store for the Baileys Irish Cream or make your own homemade version.
SUPER CREAMY – French-Style ice cream yields the creamiest texture which is why it’s often referred to as custard. Such a perfect mouth feel!
A LITTLE BIT BOOZY – We’re adding a “healthy dose” of Baileys to get the perfect ratio of ice cream to booze! That being said, you can adjust the proportions as you see fit. Keep in mind that a greater proportion of alcohol will yield a softer ice cream texture.
PERFECT ADULT DESSERT – Be aware that this is an adult dessert. Don’t serve it to those kiddos! We have lots of other KitchenAid Ice Cream Recipes for the littles.

What You’ll Need:

Dairy – a combo of whole milk and heavy cream
Large Eggs
Light Brown Sugar
Vanilla Extract
Pinch of salt
Baileys Irish Cream

How to make Baileys Ice Cream:

Step 1
Temper the eggs. Combine the egg yolks with 1/4 cup of the light brown sugar. Whisk well. Pour the whole milk and heavy cream into a saucepan over medium heat.

When the milk reaches 165 degrees F on a digital thermometer, use a measuring cup to drizzle about one cup into the eggs and sugar, whisking CONTINUOUSLY. (This is how we prevent scrambled eggs.)

Pour the egg mixture back into the pan, along with the remaining brown sugar, and heat again to 165 degrees F, whisking as you go. Do NOT boil but instead, gently heat it to the desired temp. Set aside to cool.

Step 2
Strain tempered egg mixture (Optional). If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 3
Combine liquid ingredients. In a large bowl, combine the cooled tempered egg mixture, Baileys Irish Cream, vanilla extract, and a pinch of salt. Whisk until well combined. Cover with a lid or cling wrap.

Step 4
Chill mixture. Place the liquid Baileys Ice Cream into the refrigerator for at least four hours or until VERY COLD. (I occasionally place it in the freezer for a bit if I’m in a hurry.) You can also chill mixture overnight if time allows.

Step 5
Churn ice cream. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. Since there is booze in this recipe, it may take slightly longer to churn – approximately 35-40 minutes.

Step 6
Transfer churned ice cream to an airtight container. After the ice cream is fully churned, spoon it into an airtight container to set up further.

Step 7
Freeze Baileys Ice Cream. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.

Step 8
Serve ice cream. Serve ice cream in individual serving bowls, in cones (we like waffle cones!), or between two cookies.

Baileys ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Tips for properly using a KitchenAid Ice Cream Attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

What is Baileys Irish Cream?

Baileys Irish Cream is a popular liqueur made from a blend of Irish whiskey, cream, and cocoa. It has a smooth, creamy texture with a sweet and slightly chocolatey flavor. Baileys is often enjoyed on its own, in coffee, or as an ingredient in desserts and cocktails.

How do I incorporate Baileys into the ice cream?

Stir the Baileys in after cooking and cooling the custard base to avoid excessive alcohol burn-off.

What is the difference between French-Style and Philadelphia ice cream?

French-style ice cream uses a custard base with egg yolks, making it richer, creamier, and smoother but requiring cooking. Philadelphia-style ice cream skips the eggs, resulting in a lighter, quicker-to-make treat with a cleaner flavor but a firmer texture.

What are some good toppings for Baileys ice cream?

Chocolate shavings, caramel sauce, espresso powder, or crushed cookies pair well.

Do I need an ice cream maker to make Baileys ice cream?

While an ice cream maker gives the best texture, you can also make a no-churn version by whipping heavy cream and folding it into a condensed milk mixture with Baileys.

Other Delicious Ice Cream Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Baileys Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American, Irish

Keyword Bailey’s Ice Cream

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 480kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
2 ¼ cups heavy cream
5 large egg yolks
1 cup light brown sugar
3/4 cup Bailey's Irish Cream
1-2 Tablespoons vanilla extract
pinch of salt

Instructions

Temper the eggs. Combine the egg yolks with 1/4 cup of the light brown sugar. Whisk well. Pour the whole milk and heavy cream into a saucepan over medium heat.
When the milk reaches 165 degrees F on a digital thermometer, use a measuring cup to drizzle about one cup into the eggs and sugar, whisking CONTINUOUSLY. (This is how we prevent scrambled eggs.)
Pour the egg mixture back into the pan, along with the remaining brown sugar, and heat again to 165 degrees F, whisking as you go. Do NOT boil but instead, gently heat it to the desired temp. Set aside to cool.
5 large egg yolks, 1 cup light brown sugar, 2 cups whole milk, 2 ¼ cups heavy cream
Strain tempered egg mixture (Optional). If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine liquid ingredients. In a large bowl, combine the cooled tempered egg mixture, Baileys Irish Cream, vanilla extract, and a pinch of salt. Whisk until well combined. Cover with a lid or cling wrap.
3/4 cup Bailey's Irish Cream, 1-2 Tablespoons vanilla extract, pinch of salt
Chill mixture. Place the liquid Baileys Ice Cream into the refrigerator for at least four hours or until VERY COLD. (I occasionally place it in the freezer for a bit if I’m in a hurry.) You can also chill mixture overnight if time allows.
Churn ice cream. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. Since there is booze in this recipe, it may take slightly longer to churn – approximately 35-40 minutes.
Transfer churned ice cream to an airtight container. After the ice cream is fully churned, spoon it into an airtight container to set up further.
Freeze Baileys Ice Cream. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
Serve ice cream. Serve ice cream in individual serving bowls, in cones (we like waffle cones!), or between two cookies.

Notes

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Nutrition

Mocha Ice Cream

Suebee Homemaker — Thu, 16 Oct 2025 11:00:00 +0000

Mocha Ice Cream blends the bold flavors of coffee and rich cocoa into a smooth, creamy treat. Each bite is studded with mini chocolate chips for extra taste and texture. Watch out mocha lovers – this one’s for you!

Chocolate Espresso Ice Cream

If you’re a person that looks forward to that first sip of coffee every morning and you have a thing for chocolate – well, this recipe is for YOU! It’s got that perfect creamy texture plus some mini chocolate chips to add some crunch. A win/win!

I originally made this recipe without chocolate chips, but our oldest son insisted that I add them for more texture. Well, he was right (as usual). Don’t tell him though! LOL.

While I added a touch of Kahlua, you can totally leave it out. The coffee liqueur adds some creaminess to the ice cream, but if you don’t have it, just skip it. The ice cream will still be delish.

Why This Recipe Works:

STRONG COFFEE FLAVOR – We’re huge coffee lovers, and while we love our Toddy Cold Brew Coffee, using espresso powder really packs a punch in this ice cream recipe.
FOR CHOCOLATE LOVERS – This mocha ice cream recipe combines unsweetened cocoa powder and mini chocolate chips for a one-two punch of flavor. You’re going to love it!
CREAMY TEXTURE – This French-style ice cream is made with eggs to create a richer, creamier texture and a more velvety mouthfeel compared to Philadelphia-style ice cream (made without eggs).

What You’ll Need:

Whole Milk
Heavy Cream
Egg Yolks
Granulated Sugar
Cocoa Powder
Espresso Powder
Kahlua Liqueur (leave out if serving kids or if you don’t have it)
Vanilla Extract
pinch of salt
Mini Chocolate Chips

How to make Mocha Ice Cream:

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. To a saucepan, combine the whole milk and heavy cream. Heat over medium heat to a temperature of 165 degrees F. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, cocoa powder, and espresso powder. Heat mixture back to 165 degrees, whisking frequently.

Step 2
Strain. Pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

NOTE: While it’s not required to strain every homemade ice cream recipe, it’s important for this one (mostly to strain out a few last clumps of chocolate).

Step 3
Combine base ingredients. In a large measuring cup or bowl, combine the tempered egg mixture, Kahlua liqueur (optional), vanilla extract, and salt. Whisk until well combined.

Step 4
Chill. Place the liquid ice cream mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 6
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container, spreading evenly to all sides. Then add the mini chocolate chips and stir to combine.

Step 7
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 8
Serve. Add scoops of mocha ice cream to cones or individual serving bowls or cones.

Chocolate espresso ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Tips for using a KitchenAid Ice Cream Attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

Why use espresso powder instead of brewed espresso?

Instant espresso powder works well and gives a strong coffee flavor without adding extra liquid.

How strong is the coffee flavor?

You can adjust the strength to your liking—start with two tablespoons of espresso powder and go from there.

What pairs well with mocha ice cream?

Mocha ice cream is delicious with brownies, chocolate sauce, whipped cream, or even a sprinkle of sea salt.

What kind of chocolate works best in mocha ice cream?

Unsweetened cocoa powder, dark chocolate, mini chocolate chips, or a mixture of these all work great depending on how rich or sweet you want it.

Do I need an ice cream maker to make mocha ice cream?

An ice cream maker gives the best texture, but you can make a no-churn version using sweetened condensed milk and whipped cream.

Other Delicious Ice Cream Flavors:

Take a look at all of our KitchenAid Ice Cream Recipes for even more variety!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mocha Ice Cream Recipe

Mocha Ice Cream blends the bold flavors of coffee and rich cocoa into a smooth, creamy treat. Each bite is studded with mini chocolate chips for extra taste and texture. Watch out mocha lovers – this one's for you!

Course Dessert, Ice Cream

Cuisine American

Keyword chocolate espresso ice cream, mocha ice cream recipe

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 497kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
2 cups heavy cream
4 large egg yolks
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 Tablespoons espresso powder
1/4 cup Kahlua coffee liqueur – optional (you can skip it if desired)
1 Tablespoon vanilla extract
pinch of salt
1 cup mini chocolate chips

Instructions

Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. To a saucepan, combine the whole milk and heavy cream. Heat over medium heat to a temperature of 165 degrees F. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, cocoa powder, and espresso powder. Heat mixture back to 165 degrees, whisking frequently.
2 cups whole milk, 2 cups heavy cream, 4 large egg yolks, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 2 Tablespoons espresso powder
Strain. Pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
NOTE: While it's not required to strain every homemade ice cream recipe, it's important for this one (mostly to strain out a few last clumps of chocolate).
Combine base ingredients. In a large measuring cup or bowl, combine the tempered egg mixture, Kahlua liqueur (optional), vanilla extract, and salt. Whisk until well combined.
1/4 cup Kahlua coffee liqueur, 1 Tablespoon vanilla extract, pinch of salt
Chill. Place the liquid ice cream mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container, spreading evenly to all sides. Then add the mini chocolate chips and stir to combine.
1 cup mini chocolate chips
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Add scoops of mocha ice cream to cones or individual serving bowls.

Notes

Chocolate espresso ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.
Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.

Nutrition

Rocky Road Ice Cream

Suebee Homemaker — Thu, 31 Jul 2025 11:00:00 +0000

Rocky Road Ice Cream is a rich and creamy chocolate ice cream mixed with crunchy nuts, soft mini marshmallows, and mini chocolate chips. This classic frozen treat is a delicious contrast of textures and flavors that may soon be your favorite flavor!

Best Rocky Road Ice Cream

If you love trying new ice cream flavors like we do, then I’ve got a treat for you! This Rocky Road ice cream is full of chocolate flavor and loaded with mix-ins like mini chocolate chips, marshmallows, and slivered almonds. You won’t be able to tell which part you like best!

Ever since we purchased a two-quart ice cream machine, we’ve been on a mission to share as many delicious ice cream flavors as possible. Before we ventured out on this, I’d say I could have lived on Oreo Ice Cream 100% of the time. Now? Gimme all the new flavors!

Why This Recipe Works:

FULL of TEXTURE and FLAVOR – We’ve got a creamy chocolate ice cream, pillowy marshmallows, plus crunchy almonds and chocolate chips.
CUSTOMIZABLE – This rocky road ice cream can easily be customized to your taste buds. Don’t like nuts? Skip them. Love marshmallows? Add more.
FOR CHOCOLATE LOVERS – We love the chocolate base of this simple recipe. Plus we’re adding chocolate chips for all of you chocolate lovers! You’re welcome.

What You’ll Need:

This ice cream recipe starts with a basic chocolate ice cream and incorporates three different mix-ins.

Dairy Ingredients – a combo of whole milk and heavy cream.
Egg Yolks – stabilizes the ice cream so it’s silkier, creamier, and lasts longer in the freezer.
Granulated Sugar – use more or less depending on your tastes
Cocoa Powder – the ingredient that makes this chocolate flavored
Vanilla Extract – we use the Watkin’s brand
Almonds – we use slivered almonds but you could also chop your own
Mini Marshmallows – or you could cut some large marshmallows into tiny pieces
Mini Chocolate Chips – or use chopped chocolate
A pinch of salt – to balance out the sweetness

How to make Rocky Road Ice Cream:

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream. We store ours in our extra freezer so we can make ice cream on a whim!

Step 1
Temper the eggs. In a small bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk well. Add the whole milk and cocoa powder to a saucepan and heat over medium heat, whisking often, until the mixture reaches 165 degrees F on a digital thermometer.

When the mixture reaches the desired temperature, use a measuring cup to drizzle some of the hot liquid (1/3 cup at a time) into the egg mixture while continually whisking. Then pour the egg mixture back into the pan plus the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Step 2
Combine all liquid ingredients. Add the tempered egg mixture to a large 8-cup measuring cup or bowl. Then add the heavy cream, vanilla extract, and pinch of salt.

Step 3
Chill. Place the liquid ice cream mixture into the refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight.

Step 4
Toast almonds. Toast the almonds in a pan over medium heat until slightly browned and toasty. You’ll know they’re ready when you can smell them!

Step 5
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.

Step 6
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.

Step 7
Add mix-ins. Then add the toasted almonds, mini chocolate chips, and mini marshmallows. Stir together.

Step 8
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Step 9
Serve ice cream. Serve rocky road ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle extra toppings over the ice cream to serve.

Homemade ice cream will keep in an airtight container in the freezer for up to 3 months.

Recipe Tips:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Temper the eggs or use pasteurized eggs. If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

What’s the history of rocky road ice cream?

Rocky Road ice cream was first introduced in the early 1920s. The flavor is believed to have been created by William Dreyer, a co-founder of Dreyer’s Ice Cream (now known as Dreyer’s or Edy’s in different regions).

What is a custard-based ice cream?

A custard-based ice cream, often referred to as French-style or Philadelphia-style ice cream, is made by creating a custard as the base for the ice cream. The custard typically consists of egg yolks, sugar, and a combination of milk and cream. This style of ice cream is known for its rich and creamy texture.

Can I customize the mix-ins?

You can customize Rocky Road ice cream by using different types of nuts, swapping out marshmallows for caramel bits, or adding other types of chocolate or candies. Just be sure to keep the balance between ingredients so the ice cream maintains its texture and flavor.

Other Ice Cream Flavors:

Here are some of our favorite flavors if you’re interested in trying others. Head to see all of our KitchenAid Ice Cream Recipes.

SOMETHING FUN – S’mores, Coffee Toffee, and Cinnamon
CHOCOLATEY – Dark Chocolate, Chocolate Fudge Brownie, and Nutella
FRUIT FLAVORED – Strawberry, Lemon Custard, and Blueberry
BASIC FLAVORS – Vanilla Bean, Oreo, and Mint Chip

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Rocky Road Ice Cream Recipe

Course Dessert

Cuisine American

Keyword rocky road ice cream

Prep Time 30

Cook Time 25

Chill Time 6

Total Time 6 55

Servings servings

Calories 550kcal

Author Sue Ringsdorf

Ingredients

5 large egg yolks
1 cup granulated sugar – divided
2 cups whole milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream
pinch of salt
1-2 Tablespoons vanilla extract
1 ½ cups mini marshmallows
¾ cup chopped almonds
1/2 cup mini chocolate chips

Instructions

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream.

Temper the eggs. In a small bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk well. Add the whole milk and cocoa powder to a saucepan and heat over medium heat, whisking often, until the mixture reaches 165 degrees F on a digital thermometer.
When the mixture reaches the desired temperature, use a measuring cup to drizzle some of the hot liquid (about one cup total) into the egg mixture while continually whisking. Then pour the egg mixture back into the pan plus the remaining sugar – and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 cup granulated sugar, 2 cups whole milk, 1/2 cup unsweetened cocoa powder
Combine all liquid ingredients. Add the tempered egg mixture to a large 8-cup measuring cup or bowl. Then add the heavy cream, vanilla extract, and salt.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, pinch of salt
Chill. Place the liquid ice cream mixture into the refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight.
Toast almonds. Toast the almonds in a pan over medium heat until slightly browned and toasty. You'll know they're ready when you can smell them!
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.
Add mix-ins. Then add the toasted almonds, mini chocolate chips, and mini marshmallows. Stir together.
¾ cup chopped almonds, 1/2 cup mini chocolate chips, 1 ½ cups mini marshmallows
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
Serve ice cream. Serve rocky road ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle extra toppings over the ice cream to serve.

Notes

If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
You can customize Rocky Road ice cream by using different types of nuts, swapping out marshmallows for caramel bits, or adding other types of chocolate or candies.
Homemade ice cream will keep in an airtight container in the freezer for up to 3 months.

Nutrition

Moose Tracks Ice Cream Recipe

Suebee Homemaker — Thu, 10 Jul 2025 11:00:00 +0000

Moose Tracks Ice Cream is a rich and creamy vanilla ice cream swirled with thick fudge and loaded with peanut butter cups for the perfect balance of sweetness and texture. This indulgent ice cream is one your whole family will love!

Moose Tracks Ice Cream

Ice cream is an all-year-round thing here – not just for summertime! So get your churners out and make this delicious recipe stat! We’re constantly trying new recipes and while I do have some personal favorites, I love experimenting with any kind of custard concoction.

Guess what? I have a post including ALL of my 2-quart recipes. You can use any type of ice cream machine and adjust quantities if needed.. See all of our KitchenAid Ice Cream Recipes and choose your favorites!

Have you tried our Cookie Monster Ice Cream, Cinnamon Ice Cream, or Chocolate Fudge Brownie Ice Cream yet?

Why This Recipe Works:

SIMPLE TO MAKE – If you’ve tried some of my ice cream recipes, this one is not much different. You’ll need to use an electric churner (or KitchenAid in this case) and make hot fudge sauce if time allows. If you’d rather purchase hot fudge at the store, that’s fine too. (But my homemade fudge sauce is incredibly easy and makes two cups!)
FRENCH STYLE – This French-style ice cream means that it has a custard base which includes egg yolks. The eggs do need to be tempered for safety, but the process makes for the creamiest, softest texture. In my opinion, it’s a must!
CREAMY AND CHUNKY – The texture of this Moose Tracks recipe is creamy (from the vanilla custard base) and chunky from the bits of fudge sauce and peanut butter cups. The perfect texture and mouth feel!

What You’ll Need:

All of these simple ingredients are easily found at your local grocery store.

Whole Milk
Large Egg Yolks
Granulated Sugar
Heavy Cream
Vanilla Extract
Pinch of kosher salt
Hot Fudge Sauce – homemade hot fudge sauce (really easy to make!) or store-bought is fine
Reese’s Peanut Butter Cups – use the “extra mini” peanut butter cups or adjust accordingly

How to make Moose Tracks Ice Cream:

Step 1
Make hot fudge sauce. In a saucepan, melt butter. Then add chopped chocolate and stir until the chocolate melts. Add the granulated sugar and evaporated milk and simmer for five minutes on low. Remove from heat and add vanilla extract and a pinch of salt. Pour into a 16-ounce mason jar.

NOTE: You’ll want to make the hot fudge sauce ahead of time to allow it to fully cool. You can do this a day or so in advance as the fudge sauce stores well. This recipe makes two cups and you’ll need only one cup for the Moose Tracks recipe. Use the remainder for all of your ice cream parties or drizzle it on cakes and brownies!

Step 2
Temper the eggs. Use a whisk to combine the egg yolks and 1/4 cup of the sugar in a small bowl. Meanwhile, add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees F. Do not boil.

When the milk reaches the correct temperature, pour 1/2 cup at a time into the eggs/sugar mixture – whisking constantly and quickly. Then pour the egg mixture back into the pan, add the remaining sugar, and bring it back to a temp of 165 degrees (stirring often). The mixture should be thick and easily coat the back of a spoon. Remove from heat to cool slightly.

Step 3
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 4
Combine ice cream base. In a large bowl or 8-cup measuring bowl, combine the tempered eggs mixture, heavy cream, vanilla extract, and a pinch of salt. Whisk until well combined.

Step 5
Chill. Place the liquid ice cream mixture in your refrigerator for several hours or until VERY COLD. I often place in the freezer for a bit if I’m in a hurry. You can also chill overnight if time allows.

Step 6
Slice the Reese’s peanut butter cups in half. Use a knife to slice the mini Reese’s peanut butter cups in half.

NOTE: These Reese’s cups are the ones that come unwrapped. They’re “extra” mini and just need to be halved. However, you could use the mini ones that have wrappers. Just unwrap and slice in approximately six pieces.

Step 7
Churn ice cream base. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled vanilla ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. This will take anywhere between 20-30 minutes.

Step 8
Transfer ice cream to an airtight container. After the ice cream is churned, add half of the base to the container (We occasionally use a pan for photography purposes.) and add 1/2 cup of hot fudge sauce and half of the Reese’s peanut butter cups. Stir gently. Then add the remaining vanilla ice cream base, another 1/2 cup of the hot fudge sauce, and the remaining peanut butter cups. Stir gently again.

Step 9
Freeze. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.

Step 10
Serve ice cream. Serve Moose Tracks ice cream in serving bowls, waffle cones, or between two cookies. You can add extra hot fudge or peanut butter cups, if desired. (And you may want to drizzle servings with some magic shell to get it extra crispy on top.)

Moose Tracks ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Tips for using a KitchenAid ice cream attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

What can I use instead of peanut butter cups?

You can substitute peanut butter chips or chopped peanut butter cookies in a pinch.

How do I get the fudge to swirl properly?

Add the fudge in layers after churning the ice cream, then gently swirl it in with a knife or spatula before freezing.

What is the difference between French-Style and Philadelphia-Style ice cream?

Do I need an ice cream maker?

While an ice cream maker provides the best texture, you can use a no-churn method by folding whipped cream into sweetened condensed milk and freezing.

Other Delicious Ice Cream Recipes:

Kitchen Tools Used: (affiliate links)

I used these mini Reese’s peanut butter cups too.

xoxo ~Sue

Moose Tracks Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, moose tracks ice cream

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 639kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
4 large egg yolks
1 cup granulated sugar
2 cups heavy cream
1-2 Tablespoons vanilla extract
a pinch of salt
7.6 oz. extra mini Reeses peanut butter cups – I used the mini peanut butter cups but any will work
1 cup hot fudge sauce – homemade fudge sauce or store-bought

Instructions

**SEE BLOG POST for step-by-step photos and tips on how to use a KitchenAid ice cream bowl attachment. Remember you can use any churner and adjust the quantities as needed.
Make hot fudge sauce. In a saucepan, melt butter. Then add chopped chocolate and stir until the chocolate melts. Add the granulated sugar and evaporated milk and simmer for five minutes on low. Remove from heat and add vanilla extract and a pinch of salt. Pour into a 16-ounce mason jar.
1 cup hot fudge sauce
Temper the eggs. Use a whisk to combine the egg yolks and 1/4 cup of the sugar in a small bowl. Meanwhile, add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees F. Do not boil.
When the milk reaches the correct temperature, pour 1/2 cup at a time into the eggs/sugar mixture – whisking constantly and quickly. Then pour the egg mixture back into the pan, add the remaining sugar, and bring it back to a temp of 165 degrees (stirring often). The mixture should be thick and easily coat the back of a spoon. Remove from heat to cool slightly.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine ice cream base. In a large bowl or 8-cup measuring bowl, combine the tempered eggs mixture, heavy cream, vanilla extract, and a pinch of salt. Whisk until well combined.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, a pinch of salt
Chill. Place the liquid ice cream mixture in your refrigerator for several hours or until VERY COLD. I often place in the freezer for a bit if I'm in a hurry. You can also chill overnight if time allows.
Slice the Reese's peanut butter cups in half. Use a knife to slice the mini Reese's peanut butter cups in half.
7.6 oz. extra mini Reeses peanut butter cups
Churn ice cream base. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled vanilla ice cream mixture into the bowl attachment while it's running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. This will take anywhere between 20-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, add half of the base to the container (We occasionally use a pan for photography purposes.) and add 1/2 cup of hot fudge sauce and half of the Reese's peanut butter cups. Stir gently. Then add the remaining vanilla ice cream base, another 1/2 cup of the hot fudge sauce, and the remaining peanut butter cups. Stir gently again.
Freeze. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
Serve ice cream. Serve Moose Tracks ice cream in serving bowls, waffle cones, or between two cookies. You can add extra hot fudge or peanut butter cups, if desired. (And you may want to drizzle servings with some magic shell to get it extra crispy on top.)

Notes

You’ll want to make the hot fudge sauce ahead of time to allow it to fully cool. You can do this a day or so in advance as the fudge sauce stores well. This recipe makes two cups and you’ll need only one cup for the Moose Tracks recipe. Use the remainder for all of your ice cream parties or drizzle it on cakes and brownies!
The Reese’s cups used are the ones that come unwrapped. They’re “extra” mini and just need to be halved. However, you could use the mini ones that have wrappers. Just unwrap and slice in approximately six pieces.
Moose Tracks ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Nutrition

Stracciatella Ice Cream Recipe

Suebee Homemaker — Thu, 05 Jun 2025 11:00:00 +0000

This Stracciatella Ice Cream Recipe blends a vanilla ice cream base with crackled ribbons of dark chocolate, created by drizzling melted chocolate into the churning ice cream. The feather-light crunch in every bite will have you coming back for more!

Stracciatella Ice Cream

I’ve never been to Italy—have you? But if I ever get the chance, you can bet I’ll be indulging in all the bread, pasta, and stracciatella gelato I can handle. Until then, I’m bringing a taste of Italy to my own kitchen!

I must admit. The simplicity of adding a chocolate drizzle to churned vanilla ice cream is shockingly elegant – as is the term, stracciatella. Impress your family and friends and serve THIS ice cream the next chance you get.

Why This Recipe Works:

SIMPLE INGREDIENTS – This recipe uses simple ingredients to create an unforgettable ice cream recipe that came straight from Italy.
ARTISANAL TECHNIQUE – Its preparation requires precise timing and temperature control to get those perfect, irregular chocolate slivers—not chunks, not chips, but something in between.
INCREDIBLE MOUTHFEEL – Stracciatella ice cream has a creamy, smooth mouthfeel punctuated by crisp, delicate shards of chocolate that melt quickly on the tongue.

What You’ll Need:

egg yolks
granulated sugar
whole milk
heavy cream
vanilla extract
kosher salt
dark chocolate

How to make Stracciatella Ice Cream:

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat liquid back to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

NOTE: If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 2
Combine ice cream base. In a large bowl of 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, and salt. Whisk well to combine.

Step 3
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.

Step 4
Prep chocolate. Right before churning the ice cream, combine chopped chocolate and two teaspoons of butter in a saucepan. Heat over medium-low heat until melted, stirring frequently.

Pour chocolate mixture into a small bag. (I place the bag in a drinking glass to make it easier.) Secure end with a clip and then place in a glass of warm water until ready to use.

Step 5
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.

Step 6
Drizzle chocolate. During the last few minutes of churning the ice cream, snip off the end of the bag of chocolate and drizzle into the bowl while it’s churning.

Step 7
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. Smooth it evenly to all sides of the container.

Step 8
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.

NOTE: You can use this recipe in another 2-quart machine. If you have a different size machine, you’ll need to adjust the quantity of the liquid mixture.

Recipe Tips:

Freeze the KitchenAid attachment at least 15 hours before using.
Chill the liquid ice cream mixture until VERY COLD, around 3-4 hours or overnight.
Don’t overfill the bowl so that the ice cream has room to expand as it is freezing.
Start the mixer (with attachments) on low before adding the liquid ice cream mixture.
Let the mixture churn until it thickens and starts to rise to the top of the bowl.
Transfer ice cream to a freezer-safe container to freeze for a couple of hours before serving.

Recipe FAQs:

What is the history of stracciatella ice cream?

Stracciatella ice cream was invented in the early 1960s by Enrico Panattoni at the La Marianna gelateria in Bergamo, Italy, inspired by the traditional Roman egg-drop soup of the same name. He created it by drizzling melted chocolate into churning vanilla gelato, forming delicate flakes that gave the dessert its signature “shredded” texture.

What kind of chocolate should I use in stracciatella?

Use good-quality dark chocolate, ideally 60–70% cacao. Avoid chocolate chips, as they don’t melt and flake properly.

Do I need an ice cream machine for this recipe?

An ice cream maker helps achieve a smooth, airy texture and is ideal for authentic stracciatella. However, no-churn versions can be made using whipped cream and condensed milk with good results.

Can I flavor the base differently?

While classic stracciatella uses a neutral or vanilla base, you can experiment with subtle flavors like coffee, almond, or just a hint of chocolate – just be sure they don’t overpower the dark chocolate.

How long should I churn the ice cream before adding the chocolate?

Add the chocolate in the last 2–3 minutes of churning, once the ice cream has thickened to soft-serve consistency.

Other Delicious Ice Cream Recipes:

We’re constantly trying new flavor combinations to bring you fun and delicious flavors! Here are a few of our favorites.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Stracciatella Ice Cream Recipe

This Stracciatella Ice Cream Recipe blends a vanilla ice cream base with crackled ribbons of dark chocolate, created by drizzling melted chocolate into the churning ice cream. The feather-light crunch in every bite will have you coming back for more!

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, stracciatella ice cream recipe

Prep Time 25

Cook Time 25

Chill Time 6

Total Time 6 50

Servings servings

Calories 494kcal

Author Sue Ringsdorf

Ingredients

4 large egg yolks
1 cup granulated sugar – divided
2 cups whole milk
2 cups heavy cream
1-2 Tablespoons vanilla extract
pinch of salt
6-8 oz. good quality dark chocolate – chopped

Instructions

Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat liquid back to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
Combine ice cream base. In a large bowl of 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, and salt. Whisk well to combine.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, pinch of salt
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
Prep chocolate. Right before churning the ice cream, combine chopped chocolate and two teaspoons of butter in a saucepan. Heat over medium-low heat until melted, stirring frequently.
Pour chocolate mixture into a small bag. (I place the bag in a drinking glass to make it easier.) Secure end with a clip and then place in a glass of warm water until ready to use.
6-8 oz. good quality dark chocolate
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Drizzle chocolate. During the last few minutes of churning the ice cream, snip off the end of the bag of chocolate and drizzle into the bowl while it’s churning.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. Smooth it evenly to all sides of the container.
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.

Notes

You can use this recipe in another 2-quart machine. If you have a different size machine, you’ll need to adjust the quantity of the liquid mixture.
If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Nutrition

Cookie Monster Ice Cream

Suebee Homemaker — Mon, 02 Jun 2025 05:00:00 +0000

Cookie Monster Ice Cream is a vibrant blue, creamy vanilla-based treat loaded with chunks of chocolate chip cookies and Oreo pieces. This fun indulgence reminds us of our favorite cookie-loving monster that our kids loved back in the day! Make this one for birthday parties!

Blue Cookie Monster Ice Cream

Now that we have a granddaughter, I thought it was time for a fun ice cream recipe for kids especially. Yes, we’re all just kids in grown up bodies but we also drink Godiva Chocolate Martinis. So this is for all of you, I guess.

Oh – and no, we will never ever share a bubble gum ice cream recipe. Because that’s just gross.

Why This Recipe Works:

CUSTARD BASE – This Cookie Monster ice cream has a custard base (also known as French-style ice cream) that is made with egg yolks, which give it a richer, creamier texture compared to regular Philadelphia-style ice cream (without eggs).
GREAT TEXTURE – You’ll love the creamy ice cream base plus lots of cookies for that crunch factor.
DELICIOUS – This recipe is Oreo ice cream meets chocolate chip cookies. You can’t go wrong, right?
FUN FOR BIRTHDAY PARTIES – The kids will go wild (well, hopefully not TOO wild!) for this bright blue ice cream with Oreos and Chips O’hoy cookies.

What You’ll Need:

Whole Milk & Heavy Cream
Egg Yolks
Granulated Sugar
Vanilla Extract
Blue Food Coloring – We added 1/2 teaspoon of blue gel coloring. You could use extra if you want to make it extra dark blue!
Cookies – a combo of Oreo cookies and Chips A’hoy cookies
A pinch of salt

How to make Cookie Monster Ice Cream:

NOTE: If you have a different type of ice cream maker, just adjust accordingly. This recipe works for any 2-quart machine. So if using another size, adjust the amounts in the recipe card below.

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Step 2
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 3
Combine ice cream base. In a large bowl or 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, a pinch of salt, and the blue food coloring. Whisk well to combine. If you need more food coloring to get the shade you want, add it here.

Step 4
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.

Step 5
Prep cookies. Use your hands to crumble the Oreo cookies and the Chips A’hoy Cookies into smaller pieces.

Step 6
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.

Step 7
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (I occasionally use a a loaf pan temporarily for photos and transfer it later). Smooth it evenly to all sides of the container.

Step 8
Add cookies. Then add the crumbled cookies on top of the ice cream. Gently stir the toppings into the ice cream base.

Step 9
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.

Step 10
Serve. Serve Cookie Monster ice cream in bowls or cones with some extra crushed cookies on top!

Cookie Monster ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Recipe FAQs:

What is Cookie Monster ice cream?

Cookie Monster ice cream is a fun, bright blue, cookie-packed ice cream inspired by the beloved Sesame Street character.

Do I need an ice cream maker?

For this recipe, you do need an ice cream maker to get the creamiest texture.

Can I use other types of cookies?

Yes, you can swap in other cookies like fudge cookies, graham crackers, or even homemade chocolate chip cookies.

How do I serve Cookie Monster ice cream?

This ice cream is delicious on its own, but you can also serve it in a waffle cone, between two cookies as an ice cream sandwich, or topped with whipped cream and sprinkles!

Tips for using a KitchenAid ice cream attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Other Delicious Ice Cream Flavors:

Or head to my post summarizing all of our KitchenAid Ice Cream Recipes!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Cookie Monster Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American

Keyword cookie monster ice cream

Prep Time 30

Cook Time 30

Chill Time 6

Total Time 7

Servings servings

Calories 472kcal

Ingredients

2 cups whole milk
4 large egg yolks
1 cup granulated sugar – divided
2 cups heavy cream
1-2 Tablespoons vanilla extract
a pinch of salt
1/2 teaspoon blue food coloring – I like gel food coloring
15 Oreo cookies – crumbled
15 Chips A'hoy cookies – crumbled

Instructions

Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine ice cream base. In a large bowl or 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, a pinch of salt, and the blue food coloring. Whisk well to combine. If you need more food coloring to get the shade you want, add it here.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, a pinch of salt, 1/2 teaspoon blue food coloring
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
Prep cookies. Use your hands to crumble the Oreo cookies and the Chips A'hoy Cookies into smaller pieces.
15 Oreo cookies, 15 Chips A'hoy cookies
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (I occasionally use a a loaf pan temporarily for photos and transfer it later). Smooth it evenly to all sides of the container.
Add cookies. Then add the crumbled cookies on top of the ice cream. Gently stir the toppings into the ice cream base.
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
Serve. Serve Cookie Monster ice cream in bowls or cones with some extra crushed cookies on top!

Notes

If you have a different type of ice cream maker, just adjust accordingly. This recipe works for any 2-quart machine. So if using another size, adjust the amounts in the recipe card below.
SEE TIPS ON BLOG POST for using a KitchenAid ice cream attachment.
Cookie Monster ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Nutrition

Oreo Ice Cream Pie

Suebee Homemaker — Thu, 03 Apr 2025 11:00:00 +0000

Oreo Ice Cream Pie is a decadent no bake dessert featuring a crunchy Oreo cookie crust filled with creamy, rich ice cream, swirled with crushed Oreo cookies for extra texture. Topped with whipped cream and a drizzle of chocolate syrup, it’s a perfect treat for any Oreo lover.

No Bake Oreo Pie

We were never a huge Oreo cookie family in that I rarely bought them at the grocery store. Yes, I was that mom that loved baking homemade cookies for the boys, just like my mother. In fact, when I was a kid, store-bought cookies were a treat because Mom made fresh cookies 98% of the time!

But let’s be real. Oreo cookies are perhaps the BEST packaged cookies on the planet. Plus they make the BEST Oreo Ice Cream and other desserts.

For other no bake desserts, try our No Bake Strawberry Cheesecake Bites, No Bake Monster Cookie Balls, No Bake Peanut Butter Balls, and Chocolate Peanut Butter Oat Cups.

Why This Recipe Works:

SEMI-HOMEMADE DESSERT – While I occasionally love whipping up an elaborate dessert like French Silk Pie with Graham Cracker Crust, there are times that quick and easy are best. This recipe is for all the folks who want an easy, semi-homemade dessert recipe for all the occasions.
NO BAKE – When it’s blazing hot outside, we love keeping the oven off and making something no bake. Plus we are pretty obsessed with anything ice cream! Have you seen our collection of KitchenAid Ice Cream Recipes?
GREAT TEXTURE – We love the crunchy Oreo crust and the creamy ice cream filling. Perfect texture for Oreo cookie lovers – or really anybody!
PERFECT PARTY DESSERT – This Oreo pie makes the perfect party dessert. Make it for summer cookouts and birthday parties and you’ll be the favorite person in the room!

What You’ll Need:

You’ll need just five simple ingredients to make Oreo Ice Cream Pie. Yay!

Oreo Cookies – You need one regular package of Oreo cookies for this ice cream pie.
Butter – Butter is simply melted to make the crust.
Ice Cream – Buy a one-half gallon of vanilla ice cream. I like Vanilla Bean ice cream best, so that’s what I buy.
Chocolate Syrup – In order to make the chocolate layer, use some chocolate syrup instead of buying a separate container of ice cream. You’ll also add a drizzle to the top of the pie.
Whipped Topping – You can use store-bought or make your own.

How to make Easy Oreo Ice Cream Pie:

Step 1
Make the Oreo crust. Use a food processor to grind 28 Oreo cookies into a coarse crumb. Pour the melted butter in the processor and pulse again. Reserve 3/4 cup of the Oreo mixture and set aside for later.

Then use a measuring cup to press the cookie mixture into a prepared (with baking spray) springform pan . Place pan into freezer for about 30 minutes.

NOTE: You can use any 9-inch pie plate instead of a springform pan.

Step 2
Prepare the ice cream layers. Add half of the ice cream into one mixing bowl and the other half into another bowl. Into one bowl, add the chocolate syrup. Use a hand mixer to mix the ice cream until soft. Freeze ice cream until needed for layering – but make sure it’s slightly softened when adding to the pie.

Step 3
Layer the ice cream. Spoon the softened vanilla ice cream into the prepared pie crust. Add the reserved Oreo crumbs over the top. Place it back in the freezer to set up.

Step 4
Continue layering. After about 30 minutes, layer the softened chocolate ice cream overtop the Oreo layer and freeze again. After about 30 more minutes, add the whipped topping and freeze again. Finally add the remaining chopped Oreo cookies (about eight cookies) and another swirl of chocolate syrup.

Step 5
Freeze. Freeze the Oreo pie for 4-5 hours or overnight (until very firm).

Step 6
Serve Oreo Ice Cream Pie. To serve, remove pie from the freezer. Use a knife to loosen the ice cream pie from the sides of the pan if needed. Then remove the outer ring and let the ice cream pie soften slightly. Slice and enjoy!

STORAGE: Store this ice cream pie in the freezer for up to one month.

Recipe FAQs:

Can I use a regular pie plate for Oreo pie?

Yes, you can use any 9 or 10 inch pie plate for this pie.

How long should I freeze the pie before serving?

Freeze the pie for at least 4 hours or overnight to ensure it’s firm enough to slice.

Can I use other flavors of ice cream?

Yes, you can use any flavors that you like with Oreo cookies. Try mint chocolate, peanut butter, or strawberry!

Other Delicious Oreo Desserts:

Oreo lovers unite!

Kitchen Tools Used: (affiliate links)

9-Inch Springform Pan

xoxo ~Sue

Oreo Ice Cream Pie Recipe Recipe

Course Dessert

Cuisine American

Keyword ice cream pie, oreo cookie dessert, oreo cookie ice cream pie

Prep Time 30

freezer time for setting up 1 30

Total Time 2

Servings servings

Calories 689kcal

Author Sue Ringsdorf

Ingredients

13.3 oz. Oreo cookies
5 Tablespoons unsalted butter – melted
1/2 gallon vanilla ice cream – we like Vanilla Bean
1/4 cup chocolate syrup – plus more for topping
8 oz. whipped topping

Instructions

Make the Oreo crust. Use a food processor to grind 28 Oreo cookies into a coarse crumb. Pour the melted butter in the processor and pulse again. Reserve 3/4 cup of the Oreo mixture and set aside for later.
Then use a measuring cup to press the cookie mixture into a prepared (with baking spray) springform pan . Place pan into freezer for about 30 minutes.
13.3 oz. Oreo cookies, 5 Tablespoons unsalted butter
Prepare the ice cream layers. Add half of the ice cream into one mixing bowl and the other half into another bowl. Into one bowl, add the chocolate syrup. Freeze ice cream until needed for layering – but make sure it's slightly softened when adding to the pie.
1/2 gallon vanilla ice cream, 1/4 cup chocolate syrup
Layer the ice cream. Spoon the softened vanilla ice cream into the prepared pie crust. Add the reserved Oreo crumbs over the top. Place it back in the freezer to set up.
Continue layering. After about 30 minutes, layer the softened chocolate ice cream overtop the Oreo layer and freeze again. After about 30 more minutes, add the whipped topping and freeze again. Finally add the remaining chopped Oreo cookies (about eight cookies) and another swirl of chocolate syrup.
8 oz. whipped topping
Freeze. Freeze the Oreo pie for 4-5 hours or overnight (until very firm).
Serve Oreo Ice Cream Pie. To serve, remove pie from the freezer. Use a knife to loosen the ice cream pie from the sides of the pan. Then remove the outer ring and let the ice cream pie soften slightly. Slice and enjoy!

Notes

You can use any 9-inch pie plate instead of a springform pan.
Store this ice cream pie in an airtight container in the freezer for up to one month.

Nutrition

Cinnamon Ice Cream

Suebee Homemaker — Thu, 31 Oct 2024 11:00:00 +0000

Cinnamon Ice Cream is a rich and creamy dessert combining the warm, fragrant flavor of cinnamon, crumbled graham crackers, and a sweet custard base. Your whole family will love this simple fall recipe and will be coming back for more!

Graham Cracker Ice Cream

Are you someone who orders the same kind of ice cream every time you go to an ice cream shop or do you prefer to try new flavors? I have to admit, I used to order either Mint Chip or Oreo Ice Cream almost every time.

Now? I’m all about trying new flavors. Bring on Chunky Monkey Ice Cream, Lemon Custard Ice Cream, and Black Cherry Ice Cream. Let’s be adventurous and try all of the delicious flavors and textures!

Why This Recipe Works:

SIMPLE RECIPE – This simple 8-ingredient ice cream recipe is easy to make and requires ingredients found in most grocery stores.
PERFECT FOR FALL – Cinnamon reminds me of fall and you’ll love the warm and cozy feels you’ll get from this cinnamon ice cream.
AMAZING FLAVOR and TEXTURE – This custard-based ice cream has the best creamy mouth-feel with some added texture from the crumbled grahams. The cinnamon flavor is also outstanding!

What You’ll Need:

This recipe requires basic ingredients that we normally keep stocked in our kitchen.

Dairy – You’ll need both whole milk and heavy cream.
Large Egg Yolks
Granulated Sugar
Ground Cinnamon – The KEY ingredient in this recipe.
Vanilla Extract
Graham Crackers – We added crumbled graham crackers for added texture and flavor. That being said, you could skip them if you’d prefer. You could also try cinnamon graham crackers instead of honey grahams.
A pinch of salt

How to make Cinnamon Ice Cream:

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, add the ground cinnamon (stir well to absorb), the remaining sugar, and heat liquid back to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Step 2
Combine ice cream base. In a large bowl of 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, and salt. Whisk well to combine.

Step 3
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.

Step 4
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.

NOTE: If you have a different type of ice cream maker, just adjust accordingly. This recipe works for any 2-quart machine. So if using another size, adjust the amounts in the recipe card below.

Step 5
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (I occasionally use a a loaf pan temporarily for photos and transfer it later). Smooth it evenly to all sides of the container.

Step 6
Add graham cracker bits. Use your hands to break up the graham crackers into small pieces. Then add the crushed graham crackers on top of the ice cream. Gently stir the toppings into the ice cream base.

Step 7
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.

Step 8
Serve. Serve cinnamon ice cream in bowls or cones with some extra crushed graham crackers on top!

Recipe Tips:

Freeze the KitchenAid attachment at least 15 hours before using.
Chill the liquid ice cream mixture until VERY COLD, around 3-4 hours or overnight.
Don’t overfill the bowl so that the ice cream has room to expand as it is freezing.
Start the mixer (with attachments) on low before adding the liquid ice cream mixture.
Let the mixture churn until it thickens and starts to rise to the top of the bowl.
Transfer ice cream to a freezer-safe container to freeze for a couple of hours before serving.

Recipe FAQs:

Can I use other types of dairy for homemade ice cream?

You could try using half and half instead of whole milk, although the consistency will be slightly different. I don’t ever recommend using skim milk. Also, this recipe has not been tested with non-dairy options.

Why use only egg yolks, and not egg whites too?

Egg whites can create a slightly chewy or rubbery texture if not appropriately combined. Using just the egg yolks has a smoother, creamier consistency. That being said, you could try using the whole eggs and see if you notice a difference.

What is a custard-based ice cream?

Other Delicious Ice Cream Flavors:

We have lots of delicious ice cream flavors to choose from. Please tell us your favorites!

Something fruity? Peach | Blueberry | Strawberry | Creamsicle | Strawberry Cheesecake | Lemon Custard
Chocolatey? Chocolate Peanut Butter | Nutella | Chocolate Fudge Brownie | Dark Chocolate
Classic? Vanilla Bean | Butter Pecan | Mint Chip | Oreo | Caramel Swirl
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB | S’mores | Butterscotch

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Cinnamon Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American

Keyword cinnamon ice cream, homemade ice cream

Prep Time 30

Cook Time 30

Chill Time 6

Total Time 7

Servings servings

Calories 413kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
4 large egg yolks
1 cup granulated sugar – divided
2 teaspoons ground cinnamon
2 cups heavy cream
1-2 Tablespoons vanilla extract
6 whole graham crackers – crumbled
pinch of salt

Instructions

** The key to great ice cream is to properly prepare before churning. Make sure your ice cream attachment (if using the KitchenAid bowl or another) is frozen and the liquid mixture is properly chilled. See blog post for more details!
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, add ground cinnamon (stirring well to absorb), the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk, 2 teaspoons ground cinnamon
NOTE: If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine ice cream base. In a large bowl of 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, and salt. Whisk well to combine.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, pinch of salt
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (I occasionally use a a loaf pan temporarily for photography and transfer it later). Smooth it evenly to all sides of the container.
Add graham cracker bits. Use your hands to break up the graham crackers into small pieces. Then add the crushed graham crackers on top of the ice cream. Gently stir the toppings into the ice cream base.
6 whole graham crackers
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
Serve. Serve cinnamon ice cream in bowls or cones with some extra crushed graham crackers on top!

Notes

- Freeze the KitchenAid attachment at least 15 hours before using.
- Chill the liquid ice cream mixture until VERY COLD, around 3-4 hours or overnight.
- Don’t overfill the bowl so that the ice cream has room to expand as it is freezing.
- Start the mixer (with attachments) on low before adding the liquid ice cream mixture.
- Let the mixture churn until it thickens and starts to rise to the top of the bowl.
- Transfer ice cream to a freezer-safe container to freeze for a couple of hours before serving.

Nutrition

Pumpkin Ice Cream

Suebee Homemaker — Mon, 21 Oct 2024 11:00:00 +0000

Pumpkin Ice Cream is a creamy, spiced treat that combines the rich flavors of pumpkin puree with warm notes of cinnamon and pumpkin pie spice. It’s a perfect autumn dessert, balancing sweet and earthy tastes with a smooth, velvety texture.

Homemade Pumpkin Ice Cream

I love trying new ice cream flavors and this one does not disappoint! While pumpkin is most popular during the fall, we love it all year round.

What’s really great is that you can take THIS pumpkin ice cream and use it in my Pumpkin Ice Cream Pie recipe. A dessert that my mother-in-law made back in the day, and I’m carrying on the tradition as my family asks for it every year.

Why We Love This Recipe:

SIMPLE – This ice cream recipe combines nine simple ingredients that are easily found in most grocery stores.
PERFECT FOR FALL – Pumpkin equals fall, and this ice cream is especially popular this time of year. It’s full of pumpkin puree, ground cinnamon, and pumpkin pie spice!
DELICIOUS FLAVOR AND TEXTURE – We love both the flavor AND texture of this frozen dessert. Custard-based ice cream is the creamiest which is why I normally stick to basic ingredients, including egg yolks.

Other Delicious Ice Cream Flavors:

Here are some of our favorite flavors if you’re interested in trying others. Head to see all of our KitchenAid Ice Cream Recipes.

FRUIT FLAVORED – Strawberry, Lemon Custard, Black Cherry, and Blueberry
BASIC FLAVORS – Vanilla Bean, Oreo, Dark Chocolate, and Mint Chip
SOMETHING FUN – S’mores, Coffee Toffee, Cinnamon, and Nutella

Ingredient Notes:

Dairy – I used a slightly larger percentage of heavy cream to whole milk for this recipe.
Fall Spices – I love using cinnamon and pumpkin pie spice for all things pumpkin!
Pumpkin Puree – Make sure you use the pumpkin puree and not pumpkin pie filling.
Sugars – For this recipe, I used mostly brown sugar with a tad bit of granulated sugar.
Eggs – Five egg yolks adds to a nice creamy texture.
Vanilla – I love using a generous dose of Watkin’s vanilla!

DIY Pumpkin Pie Spice – make your own with a simple combo of cinnamon (3T), ginger (2t), nutmeg (2t), allspice (1t), and cloves (1t).

Tempering is the process of slowly bringing two liquids to the same temperature before blending them together. With eggs, tempering prevents the proteins in the eggs from binding together so they won’t clump together and scramble.

How to Pumpkin Ice Cream:

NOTE: You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

Step 1
Heat liquid mixture. In a small saucepan, combine the whole milk, heavy cream, pumpkin, cinnamon, and pumpkin pie spice – and heat over medium heat. Heat until it reaches 165 degrees on a digital thermometer, whisking often. Do not boil.

Step 2
Combine egg yolks and sugar. In a small mixing bowl, combine the egg yolks and granulated sugar, and whisk well.

Step 3
Temper eggs. When the milk mixture reaches 165 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot mixture into the eggs.

Then pour the contents of the bowl into the saucepan and place it back on the heat. Add the brown sugar, a pinch of salt, and continue whisking and heating until the mixture reaches 165 degrees.

Step 4
Add vanilla. Remove from heat and let cool slightly. Add vanilla extract. You can also strain the custard here if you’d like.

Step 5
Chill liquid ice cream. Mix well, cover with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

How to churn pumpkin ice cream:

NOTE: Make sure you freeze the KitchenAid attachment for at least 15 hours before using it to churn ice cream.

Step 1
Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in COLD ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.

Step 2
Remove ice cream. Use a rubber scraper to pour the ice cream out of the bowl into a pan or freezer-safe container.

Step 3
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Pumpkin flavors are my favorite. Next, try my Pumpkin Spice Sugar Cookies, some Mini Pumpkin Cheesecakes, and the Best Pumpkin Cake!

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

If I’m being honest, we normally make pizza to go with ice cream – aka pizza and ice cream party! Try our Meatball Pizza Recipe, a delicious Godfather’s Taco Pizza, some Low Carb Cauliflower Pizza, and the best French Bread Pizza!

Kitchen Items Used: (affiliate links)

xoxo ~Sue

Pumpkin Ice Cream Recipe

Pumpkin Ice Cream is a creamy, spiced treat that combines the rich flavors of pumpkin puree with warm notes of cinnamon and pumpkin pie spice. It's a perfect autumn dessert, balancing sweet and earthy tastes with a smooth, velvety texture.

Course Dessert

Cuisine American

Keyword homemade pumpkin ice cream

Prep Time 30

Cook Time 30

Chill Time 6

Total Time 7

Servings servings

Calories 446kcal

Author Sue Ringsdorf

Ingredients

2 ¼ cups heavy cream
1 ¾ cups whole milk
5 large egg yolks
1 cup brown sugar
1/4 cup granulated sugar
1 cup pumpkin (canned puree, not pumpkin pie filling)
1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 Tablespoon vanilla extract
pinch of salt

Instructions

Make the pumpkin ice cream mixture.

NOTE: Make sure you freeze the KitchenAid attachment for at least 15 hours before using it to churn ice cream.
Heat liquid mixture. In a small saucepan, combine the whole milk, heavy cream, pumpkin, cinnamon, and pumpkin pie spice – and heat over medium heat. Heat until it reaches 165 degrees on a digital thermometer, whisking often. Do not boil.
1 ¾ cups whole milk, 2 ¼ cups heavy cream, 1 cup pumpkin (canned puree, not pumpkin pie filling), 1 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice
Combine egg yolks and sugar. In a small mixing bowl, combine the egg yolks and granulated sugar, and whisk well.
5 large egg yolks, 1/4 cup granulated sugar
Temper eggs. When the milk mixture reaches 165 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot mixture into the eggs.
Then pour the contents of the bowl into the saucepan and place it back on the heat. Add the brown sugar, a pinch of salt, and continue whisking and heating until the mixture reaches 165 degrees.
1 cup brown sugar, pinch of salt
Add vanilla. Remove from heat and let cool slightly. Add vanilla extract. You can also strain the custard here if you’d like.
1 Tablespoon vanilla extract
Chill liquid ice cream. Mix well, cover with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Churn ice cream.

Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
Remove ice cream. Use a rubber scraper to pour the ice cream out of the bowl into a pan or container.
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Notes

You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

DIY Pumpkin Pie Spice – make your own with a simple combo of cinnamon (3T), ginger (2t), nutmeg (2t), allspice (1t), and cloves (1t).

Nutrition

Dark Chocolate Ice Cream

Suebee Homemaker — Thu, 15 Aug 2024 11:00:00 +0000

Dark Chocolate Ice Cream is a rich, custard-based dessert made with high-quality cocoa, offering an intense chocolate flavor. Its deep, bittersweet taste is complemented by a smooth, velvety texture, making it a decadent treat for chocolate lovers.

Best Chocolate Ice Cream

While we love our Chocolate Fudge Brownie Ice Cream and Chocolate Peanut Butter Ice Cream, this dark chocolate recipe is extra delicious. It’s ultra chocolatey, creamy, and super easy to make.

We’ve been using our KitchenAid ice cream attachment on repeat lately, testing new recipes and sharing with family and friends. On any given day, you’ll find multiple flavors of ice cream in our freezer. We store it in small containers and bring out multiple flavors when we have guests over – which is fun!

Other Ice Cream Flavors:

Here are some of our favorite flavors if you’re interested in trying others. Head to see all of our KitchenAid Ice Cream Recipes.

FRUIT FLAVORED – Strawberry, Lemon Custard, and Blueberry
BASIC FLAVORS – Vanilla Bean, Oreo, and Mint Chip
SOMETHING FUN – S’mores, Coffee Toffee, Cinnamon Ice Cream, and Nutella

Or try our new favorite Stracciatella Ice Cream!

Why This Recipe Works:

A SIMPLE RECIPE – We’re starting with a sweet cream custard-style base and adding two kinds of chocolate. Only eight simple ingredients for this ice cream recipe!
CREAMY AND DELICIOUS – This custard-based ice cream is creamy and extra delicious.
FOR CHOCOLATE LOVERS – Two kinds of dark chocolate make this recipe perfect for chocolate lovers!

Ingredients Used:

Egg Yolks
Granulated Sugar
Whole Milk
Heavy Cream
Dutch Cocoa
Dark Chocolate Baking Bar
Vanilla Extract
Kosher Salt

NOTE: I use the leftover egg whites for a simple egg white omelet. Don’t throw them out!

How to make Dark Chocolate Ice Cream:

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream. We store ours in our extra freezer so we can make ice cream on a whim!

Step 1
Chop the chocolate. Chop the bittersweet chocolate bar into small pieces.

Step 2
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Step 3
Add other ingredients. Then add the Dutch cocoa and chopped bittersweet chocolate and stir until melted and well combined. Then add the heavy cream and salt – and stir again. Simmer for a couple more minutes.

Remove mixture from the heat and add the vanilla extract.

Step 4
Strain. Place a fine mesh sieve over a large bowl and then pour the liquid ice cream into it. Discard any bits that are caught in the sieve.

Step 5
Chill. Place the large bowl of the liquid ice cream ingredients into the refrigerator and chill for at least four hours, or until VERY COLD.

Step 6
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.

Step 7
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.

Step 8
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Step 9
Serve ice cream. Serve dark chocolate ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle toppings over the ice cream like mini chocolate chips or chopped nuts.

** This recipe is for a 2-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your ice cream machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!

Recipe Tips:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Temper the eggs or use pasteurized eggs. If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

Why is it necessary to temper the eggs?

Tempering helps ensure that the eggs reach a temperature high enough to kill any harmful bacteria, such as Salmonella, which can be present in raw eggs. Properly tempered and cooked eggs reduce the risk of foodborne illness.

Can I add mix-ins to my chocolate ice cream?

Yes, you can add mix-ins like chocolate chips, nuts, or fruit. Add them during the last few minutes of churning or fold them in by hand after churning.

What is a custard-based ice cream?

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Dark Chocolate Ice Cream

Course Dessert

Cuisine American

Keyword dark chocolate ice cream, homemade ice cream

Prep Time 25

Cook Time 25

Chill Time 6

Total Time 6 50

Servings servings

Calories 494kcal

Author Sue Ringsdorf

Ingredients

5 large egg yolks
1 cup granulated sugar – divided
1 3/4 cups whole milk
1/2 cup Dutch-processed cocoa powder
4 oz. bittersweet chocolate bar – chopped
2 1/4 cups heavy cream
2 Tablespoons vanilla extract
pinch of salt

Instructions

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream. We store ours in our extra freezer so we can make ice cream on a whim!
Chop the chocolate. Chop the bittersweet chocolate bar into small pieces.
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, add remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 cup granulated sugar, 1 3/4 cups whole milk
Add other ingredients. Then add the Dutch cocoa and chopped bittersweet chocolate and stir until melted and well combined. Then add the heavy cream and salt – and stir again. Simmer for a couple more minutes.
Remove mixture from the heat and add the vanilla extract.
1/2 cup Dutch-processed cocoa powder, 4 oz. bittersweet chocolate bar, 2 1/4 cups heavy cream, pinch of salt, 2 Tablespoons vanilla extract
Strain. Place a fine mesh sieve over a large bowl and then pour the liquid ice cream into it. Discard any bits that are caught in the sieve.
Chill. Place the large bowl of the liquid ice cream ingredients into the refrigerator and chill for at least four hours, or until VERY COLD.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running.
Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
Serve ice cream. Serve dark chocolate ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones.

Notes

Recipe Tips:

- Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
- Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
- Temper the eggs or use pasteurized eggs. If you don’t want the take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
- Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Nutrition

Butterscotch Ice Cream

Suebee Homemaker — Sun, 21 Jul 2024 11:00:00 +0000

Butterscotch Ice Cream is a rich, creamy dessert infused with the buttery, caramel-like flavor of butterscotch. Each scoop offers a smooth, velvety texture with hints of brown sugar and vanilla, making it a perfect treat for any sweet tooth.

Butterscotch Ice Cream Recipe

Summertime is the perfect time to make homemade ice cream. We’re loving our KitchenAid attachment to make a variety of flavors and textures. It’s fun to try new flavors and this one did not disappoint! For more delicious flavors, head to see all of our KitchenAid Ice Cream Recipes.

Our butterscotch ice cream recipe starts with a delicious mixture of butter, brown sugar, and heavy cream. In fact, the flavor resembles our Old Fashioned Caramel Icing which is delicious on cinnamon rolls, donuts, and cakes.

Why This Recipe Works:

CREAMY TEXTURE – This custard-based ice cream is OH SO CREAMY! I can’t wait for you to try it for yourself.
DELICIOUS BUTTERSCOTCH FLAVOR – The caramelized dark brown sugar shines through in flavor and we didn’t need to melt butterscotch chips or add new extracts. You’re going to love the flavor of this butterscotch ice cream!
IMPRESSIVE FOR GUESTS – We always keep a variety of flavors handy in our freezer for guests. It’s simple to do, especially when you’re constantly testing flavors like I am.

What You’ll Need:

Unsalted Butter
Dark Brown Sugar
Granulated Sugar
Dairy – Heavy Cream and Whole Milk
Egg Yolks
Vanilla Extract
A pinch of kosher salt
Bourbon (optional)

NOTE: While a touch of bourbon adds depth and complexity to the flavor profile of the ice cream, it’s optional. Its caramel, vanilla, and oak notes complement the butterscotch, making the overall taste richer.

How to make Butterscotch Ice Cream:

Step 1
Melt the butter and brown sugar. In a medium saucepan over medium heat, add the butter. When melted, add the brown sugar and stir well. Let simmer for a few minutes. Then add 1/4 cup of the heavy cream and bring to a boil. Let the mixture simmer for 3-4 minutes, stirring constantly.

Step 2
Add ingredients. Then add the remaining heavy cream, whole milk, and Bourbon. Heat over medium heat until the liquid mixture reaches 165 degrees on a digital thermometer.

Step 3
Combine eggs and granulated sugar. In a small bowl, combine the egg yolks and granulated sugar. Use a whisk to mix well.

Step 4
Temper eggs. Then add about 1 cup of the hot mixture to the eggs, using a small measuring cup to drizzle into the eggs, whisking continuously. (We don’t want scrambled eggs!) Continue adding about 1.5 cups of the hot mixture to the eggs. Pour the egg mixture back into the pan and whisk well. When the hot mixture reaches 165 degrees, remove the pan from the heat.

Step 5
Pour mixture into a bowl. Pour the liquid mixture into a large bowl or an 8-cup measuring cup. Add vanilla and salt – and whisk again.

Step 6
Chill. Place the liquid ice cream mixture into your refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight (but this takes a bit of advance planning).

Step 7
Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.

NOTE: If you have a different type of ice cream maker, just adjust accordingly. This recipe works for any 2-quart machine. So if using another size, adjust the amounts in the recipe card below.

Step 8
Remove. Use a rubber scraper to spoon the churned ice cream out of the bowl into a freezer-safe container. I occasionally use a loaf pan for ice cream (but that is temporary and for photography purposes).

Step 9
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Step 10
Serve ice cream. Serve butterscotch ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones.

Recipe Tips:

Freeze the KitchenAid attachment at least 15 hours before using.
Chill the liquid ice cream mixture until VERY COLD, around 3-4 hours or overnight.
Don’t overfill the bowl so that the ice cream has room to expand as it is freezing.
Start the mixer (with attachments) on low before adding the liquid ice cream mixture.
Let the mixture churn until it thickens and starts to rise to the top of the bowl.
Transfer ice cream to a freezer-safe container to freeze for a couple of hours before serving.

Recipe FAQs:

Should I temper eggs for ice cream?

Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.

Are tempered eggs important for health reasons?

It is important to note that consuming raw or undercooked eggs can pose a risk of foodborne illness, as they may contain harmful bacteria such as salmonella. This is why it is important to cook eggs to the recommended temperature of 160°F (71°C) to ensure that any potential bacteria are killed.

What is a custard-based ice cream?

Can I make this ice cream ahead of time for a special event?

Yes, you can make the ice cream a few days in advance and store it in the freezer. For best results, allow it to soften for a few minutes at room temperature before serving for a softer consistency.

Other Homemade Ice Cream Recipes:

Do you have a favorite ice cream? What kind will you try next?

Something fruity? Peach | Blueberry | Strawberry | Creamsicle | Strawberry Cheesecake | Lemon Custard
Chocolatey? Chocolate Peanut Butter | Nutella | Chocolate Fudge Brownie
Classic? Vanilla Bean | Butter Pecan | Mint Chip | Oreo | Caramel Swirl
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB | S’mores | Cinnamon

We love creating new flavors of ice cream for you to enjoy all year long. Don’t hesitate to suggest new flavors in the comment section below!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Butterscotch Ice Cream

Course Ice Cream

Cuisine American

Keyword butterscotch ice cream, homemade ice cream

Prep Time 25

Cook Time 25

Chill Time 6

Total Time 6 50

Servings servings

Calories 517kcal

Author Sue Ringsdorf

Ingredients

1/2 cup unsalted butter
1 cup dark brown sugar
1/4 cup heavy cream
1 ¾ cups heavy cream
2 cups whole milk
2 Tablespoons Bourbon – optional
5 large egg yolks
1/4 cup granulated sugar
1-2 Tablespoons vanilla extract
pinch of kosher salt

Instructions

** The key to great ice cream is to properly prepare before churning. Make sure your ice cream attachment (if using the KitchenAid bowl or another) is frozen and the liquid mixture is properly chilled. See blog post for more details!
Melt the butter and brown sugar. In a medium saucepan over medium heat, add the butter. When melted, add the brown sugar and stir well. Let simmer for a few minutes. Then add 1/4 cup of the heavy cream and bring to a boil. Let the mixture simmer for 3-4 minutes, stirring constantly.
1/2 cup unsalted butter, 1 cup dark brown sugar, 1/4 cup heavy cream
Add ingredients. Then add the remaining heavy cream, whole milk, and Bourbon. Heat over medium heat until the liquid mixture reaches 165 degrees on a digital thermometer.
1 ¾ cups heavy cream, 2 cups whole milk, 2 Tablespoons Bourbon
Combine eggs and granulated sugar. In a small bowl, combine the egg yolks and granulated sugar. Use a whisk to mix well.
5 large egg yolks, 1/4 cup granulated sugar
Temper eggs. Then add some of the hot mixture to the eggs, using a small measuring cup to pour into the eggs, whisking continuously. (We don't want scrambled eggs!) Continue adding about 1.5 cups of the hot mixture to the eggs. Pour the egg mixture back into the pan and whisk well. When the hot mixture reaches 165 degrees, remove the pan from the heat.
Pour mixture into a bowl. Pour the liquid mixture into a large bowl or an 8-cup measuring cup. Add vanilla and salt – and whisk again.
1-2 Tablespoons vanilla extract, pinch of kosher salt
Chill. Place the liquid ice cream mixture into your refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight (but this takes a bit of advance planning).
Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Remove. Use a rubber scraper to spoon the churned ice cream out of the bowl into a freezer-safe container. I occasionally use a loaf pan for ice cream (but that is temporary and for photography purposes).
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
Serve ice cream. Serve butterscotch ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones.

Notes

- Freeze the KitchenAid attachment at least 15 hours before using.
- Chill the liquid ice cream mixture until VERY COLD, around 3-4 hours or overnight.
- Don’t overfill the bowl so that the ice cream has room to expand as it is freezing.
- Start the mixer (with attachments) on low before adding the liquid ice cream mixture.
- Let the mixture churn until it thickens and starts to rise to the top of the bowl.
- Transfer ice cream to a freezer-safe container to freeze for a couple of hours before serving.

Nutrition

Lemon Custard Ice Cream

Suebee Homemaker — Fri, 07 Jun 2024 11:00:00 +0000

Lemon Custard Ice Cream is a delicious frozen treat that combines the bright and zesty flavor of fresh lemons with the rich and creamy goodness of custard. This ice cream offers a perfect balance of citrusy tang and velvety smooth texture in every spoonful!

Lemon Ice Cream

Our KitchenAid Ice Cream Recipes have gotten a lot of attention lately, and I get a ton of messages requesting a certain flavor of ice cream. Recently, I had a request for lemon ice cream and I said YES! Today’s recipe uses fresh ingredients with tons of lemon flavor.

I’m a lemon lover, as seen from the many lemon desserts (and other things) on the blog. From Glazed Lemon Bundt Cake to Blueberry Lemon Coffee Cake to Lemon Sugar Cookies, you’ve got lots of choices. Which will you try first?

Why This Recipe Works:

SIMPLE INGREDIENTS – You’ll need six simple ingredients plus a pinch of salt for this lemon ice cream recipe. All of these are easily found in your local grocery store.
CREAMY TEXTURE – Using egg yolks for the sweet cream base results in a super creamy texture. This is the BEST ice cream!
FULL OF ZESTY FLAVOR – This homemade lemon ice cream recipe requires lots of zest and fresh lemon juice.

What You’ll Need:

Hey fellow lemon lovers! Let’s make frozen custard packed with lemon zest and lemon juice!

Fresh Lemons – You’ll need 4-5 large lemons (depending on the size) for this ice cream recipe. We’re going to zest and juice the lemons.
Dairy – A combo of whole milk and heavy cream.
Granulated Sugar
Eggs – You’ll use large egg yolks for this custard base.
Vanilla Extract – There is no need for lemon extract because we’re packing the recipe with fresh lemons.
Salt – A pinch of kosher salt.

How to make Creamy Lemon Ice Cream:

Step 1
Zest and squeeze the lemons. Rinse and dry 4-5 large lemons. Use a microplane to zest the limes (yes, it’s a LOT of zesting!) and then use a citrus press to juice the lemons. You’ll need one cup of fresh lemon juice.

Step 2
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Step 3
Add the lemon juice and zest. Add the lemon juice and zest to the pan and heat again – over medium heat – for 3-4 minutes, stirring constantly. Let cool slightly.

Step 4
Combine all ingredients. In an 8-cup measuring cup or large bowl, combine all the ingredients – the tempered egg mixture with lemon juice and zest, heavy cream, vanilla extract, and a pinch of salt. Use a wire whisk to combine the liquid ingredients.

Step 5
Chill. Place the liquid mixture (covered in plastic wrap) in your refrigerator for at least four hours to chill completely. We often let the mixture chill overnight if time allows.

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 7
Add to a freezer-safe container (or a loaf pan) and freeze. Add the churned ice cream into an ice cream container. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 8
Serve. Use an ice cream scoop to serve the ice cream in individual serving bowls or ice cream cones.

NOTE: You can use this recipe in another 2-quart machine. If you have a different size machine, you’ll need to adjust the quantity of the liquid mixture.

Tips for using a KitchenAid Ice Cream Attachment:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave at least one inch of space (or more) at the top.
Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

Should I temper eggs for ice cream?

Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.

Are tempered eggs important for health reasons?

What is a custard-based ice cream?

Can I make this ice cream ahead of time for a special occasion?

Yes, you can make the ice cream a few days in advance and store it in the freezer. For best results, allow it to soften for a few minutes at room temperature before serving for a softer consistency.

Other Homemade Ice Cream Recipes:

Do you have a favorite ice cream? What kind will you try next?

Something fruity? Peach | Blueberry | Strawberry | Creamsicle | Strawberry Cheesecake | Raspberry
Chocolatey? Chocolate Peanut Butter | Nutella | Chocolate Fudge Brownie | Dark Chocolate
Classic? Vanilla Bean | Butter Pecan | Mint Chip | Oreo | Caramel Swirl | Moose Tracks
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB | S’mores | Butterscotch | Cinnamon Ice Cream | Cookie Monster

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Lemon Custard Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, lemon custard ice cream

Prep Time 30

Cook Time 30

chill time 8

Total Time 9

Servings 1.5 cup servings

Calories 281kcal

Author Sue Ringsdorf

Ingredients

3-4 Tablespoons lemon zest – from 4-5 fresh lemons
1 cup lemon juice – from 4-5 fresh lemons
1 ¾ cups whole milk
5 large egg yolks
1 ¼ cups granulated sugar – divided
2 ¼ cups heavy cream
2 Tablespoons vanilla extract
pinch of salt

Instructions

Zest and squeeze the lemons. Rinse and dry 4-5 large lemons. Use a microplane to zest the limes (yes, it's a LOT of zesting!) and then use a citrus press to juice the lemons. You'll need one cup of fresh lemon juice.
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about 1 cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 ¼ cups granulated sugar, 1 ¾ cups whole milk
NOTE: If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base.
Add the lemon juice and zest. Add the lemon juice and zest to the pan and heat again – over medium heat – for 3-4 minutes, stirring constantly. Let cool slightly.
3-4 Tablespoons lemon zest, 1 cup lemon juice
Combine all ingredients. In an 8-cup measuring cup or large bowl, combine all the ingredients – the tempered egg mixture with lemon juice and zest, heavy cream, vanilla extract, and a pinch of salt. Use a wire whisk to combine the liquid ingredients.
2 ¼ cups heavy cream, 2 Tablespoons vanilla extract, pinch of salt
Chill. Place the liquid mixture (covered in plastic wrap) in your refrigerator for at least four hours to chill completely. We often let the mixture chill overnight if time allows.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add to a freezer-safe container (or a loaf pan) and freeze. Add the churned ice cream into an ice cream container. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Use an ice cream scoop to serve the ice cream in individual serving bowls or ice cream cones.

Notes

The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.

Nutrition