20 Delicious Cuisinart Ice Cream Maker Recipes for Summer

Excited to beat the summer heat with some homemade treats? You’re in luck! Our roundup of 20 Delicious Cuisinart Ice Cream Maker Recipes is here to transform your summer days into a sweet adventure. From classic vanilla to innovative flavors that’ll surprise your taste buds, there’s something for everyone. Grab your spoon, and let’s dive into these irresistible recipes that promise to keep you cool and satisfied all season long.

Vanilla Bean Ice Cream

Meticulously crafted and endlessly versatile, vanilla bean ice cream stands as a testament to the beauty of simplicity in dessert. Its creamy texture and aromatic flavor profile make it a beloved classic, perfect for savoring on its own or as a complement to your favorite pie or warm dessert.

Ingredients

• 2 cups heavy cream (I find that organic cream lends a richer flavor)
• 1 cup whole milk (for that perfect creamy consistency)
• 3/4 cup granulated sugar (adjust slightly if you prefer a less sweet version)
• 1 vanilla bean, split and scraped (the flecks of real bean make all the difference)
• 5 large egg yolks (room temperature eggs blend more smoothly)
• 1/8 tsp fine sea salt (just a pinch to balance the sweetness)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, half of the sugar, and the scraped vanilla bean and its pod. Heat over medium heat until the mixture is steaming but not boiling, about 5 minutes.
2. In a separate bowl, whisk together the egg yolks, remaining sugar, and salt until pale and slightly thickened, about 2 minutes.
3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Then, gradually whisk the egg mixture back into the saucepan.
4. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.
5. Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.
6. Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving to firm up.

Here, the ice cream emerges with a luxuriously smooth texture and a deep, fragrant vanilla flavor that’s both comforting and sophisticated. For an elegant twist, serve it alongside a drizzle of warm caramel or a sprinkle of toasted nuts to elevate the experience.

Chocolate Fudge Brownie Ice Cream

Velvety and rich, this Chocolate Fudge Brownie Ice Cream is a decadent dessert that combines the creamy texture of homemade ice cream with the chewy goodness of brownie bits. Perfect for those warm summer evenings or as a luxurious treat any time of year, it’s sure to impress with its deep chocolate flavors and satisfying contrasts.

Ingredients

• 2 cups heavy cream – for that irresistibly creamy base.
• 1 cup whole milk – I find it balances the richness of the cream perfectly.
• 3/4 cup granulated sugar – just the right amount to sweeten without overpowering the chocolate.
• 1/2 cup unsweetened cocoa powder – use high-quality for the best flavor.
• 1 tsp vanilla extract – a splash enhances all the other flavors.
• 1 cup brownie chunks – homemade or store-bought, go for slightly underbaked for extra chewiness.
• 1/2 cup fudge sauce – warm it slightly for easier mixing.

Instructions

1. In a medium saucepan, whisk together the heavy cream, milk, sugar, and cocoa powder over medium heat until the sugar dissolves completely, about 5 minutes.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then chill in the refrigerator for at least 2 hours, or overnight for best results.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Gently fold in the brownie chunks and fudge sauce with a spatula, ensuring they’re evenly distributed throughout the ice cream.
5. Transfer the ice cream to a loaf pan or airtight container, cover with parchment paper pressed directly onto the surface, and freeze for at least 4 hours, or until firm.

Yielded with each spoonful is a harmonious blend of creamy ice cream, chewy brownie pieces, and ribbons of fudge. Serve it in waffle cones for a playful twist or alongside a warm brownie for an ultra-decadent dessert experience.

Strawberry Cheesecake Ice Cream

Magical in its simplicity yet decadent in flavor, Strawberry Cheesecake Ice Cream combines the creamy richness of cheesecake with the bright, fruity notes of fresh strawberries, creating a dessert that’s as refreshing as it is indulgent.

Ingredients

• 2 cups heavy cream (chilled for best results)
• 1 cup whole milk (I find the richness of whole milk makes all the difference)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1 tsp pure vanilla extract (always my go-to for depth of flavor)
• 8 oz cream cheese, softened (room temperature blends smoother)
• 1 cup fresh strawberries, hulled and diced (the riper, the better for natural sweetness)
• 1/2 cup graham cracker crumbs (for that essential cheesecake crust texture)

Instructions

1. In a large bowl, whisk together the heavy cream, milk, sugar, and vanilla extract until the sugar is completely dissolved.
2. Add the softened cream cheese to the mixture and use an electric mixer on medium speed to blend until smooth, about 2 minutes.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. While the ice cream is churning, gently fold in the diced strawberries and graham cracker crumbs during the last 5 minutes of churning to evenly distribute.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

Key to this dessert’s charm is its luscious texture, marrying the creaminess of cheesecake with the slight crunch of graham cracker crumbs. Serve it in a waffle cone for an extra touch of whimsy or alongside fresh strawberry slices for a beautiful presentation.

Mint Chocolate Chip Ice Cream

Few desserts evoke the refreshing nostalgia of summer quite like mint chocolate chip ice cream, with its vibrant hue and cool, creamy texture that dances delightfully between sweet and invigorating.

Ingredients

• 2 cups heavy cream (for that lush, velvety base we all crave)
• 1 cup whole milk (the fuller fat, the richer the taste)
• 3/4 cup granulated sugar (I find this amount perfectly balances the mint’s brightness)
• 1 tsp pure peppermint extract (the secret to that unmistakable freshness)
• 1/2 tsp vanilla extract (a whisper enhances the mint without overpowering)
• Green food coloring (just a drop or two for that signature look)
• 1 cup mini chocolate chips (because every bite deserves a chocolatey surprise)

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved, about 2 minutes.
2. Stir in the peppermint and vanilla extracts, along with the green food coloring, until the mixture is uniformly tinted and fragrant.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Gently fold in the mini chocolate chips during the last 2 minutes of churning to distribute them evenly without breaking them down.
5. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm enough to scoop.

Every spoonful of this mint chocolate chip ice cream is a creamy, dreamy escape, with the cool mint perfectly punctuated by bursts of rich chocolate. Serve it in a chilled bowl or atop a warm brownie for a delightful contrast of temperatures and textures.

Cookies and Cream Ice Cream

Rich and indulgent, this Cookies and Cream Ice Cream is a delightful twist on the classic favorite, blending creamy vanilla base with chunks of chocolate sandwich cookies for a perfect balance of textures and flavors.

Ingredients

• 2 cups heavy cream (chilled for best results)
• 1 cup whole milk (I find the richness of whole milk makes all the difference)
• 3/4 cup granulated sugar (for that just-right sweetness)
• 1 tbsp pure vanilla extract (the real deal, no imitations)
• 10 chocolate sandwich cookies, roughly chopped (plus a few extra for garnish)
• A pinch of salt (to elevate all the flavors)

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Gently fold in the roughly chopped chocolate sandwich cookies, ensuring they’re evenly distributed throughout the ice cream.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm. Tip: For easier scooping, let the ice cream sit at room temperature for 5 minutes before serving.
5. Serve in bowls or cones, garnished with additional cookie pieces for that extra crunch. Tip: For a fun twist, sandwich a scoop between two cookies for an ice cream sandwich.

Lusciously creamy with a satisfying crunch from the cookie pieces, this ice cream is a dream come true for cookies and cream lovers. Try serving it alongside a warm brownie for an irresistible dessert duo.

Peanut Butter Cup Ice Cream

There’s something undeniably magical about the combination of peanut butter and chocolate, especially when transformed into a creamy, dreamy ice cream. This Peanut Butter Cup Ice Cream recipe is a decadent treat that marries the rich flavors of peanut butter with the luxurious texture of homemade ice cream, creating a dessert that’s both comforting and sophisticated.

Ingredients

• 2 cups heavy cream (for that lush, velvety base)
• 1 cup whole milk (the fuller fat, the creamier the result)
• 3/4 cup granulated sugar (I find this amount perfectly balances the richness)
• 1/2 cup smooth peanut butter (go for a natural, no-stir variety for seamless blending)
• 1/4 cup unsweetened cocoa powder (a high-quality brand makes all the difference)
• 1 tsp vanilla extract (pure, not imitation, for the best flavor)
• 1/2 cup chopped peanut butter cups (I like to use mini ones for bite-sized surprises)

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, whole milk, and granulated sugar, stirring constantly until the sugar is completely dissolved, about 5 minutes.
2. Remove the saucepan from heat and whisk in the peanut butter, cocoa powder, and vanilla extract until the mixture is smooth and homogenous.
3. Transfer the mixture to a bowl, cover with plastic wrap, and chill in the refrigerator for at least 4 hours, or overnight, to ensure it’s thoroughly cold. (Tip: Chilling the base deeply enhances the ice cream’s texture.)
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Gently fold in the chopped peanut butter cups during the last few minutes of churning. (Tip: Freezing the cups for 10 minutes before chopping prevents them from sticking to your knife.)
6. Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up. (Tip: Press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals.)

Here’s the scoop: this ice cream is luxuriously creamy with a perfect balance of peanut butter richness and chocolate depth. Serve it in waffle cones for a playful twist or alongside a warm brownie for an indulgent dessert duo.

Salted Caramel Ice Cream

Delightfully creamy and irresistibly sweet, this salted caramel ice cream is a decadent treat that balances the rich depth of caramel with a hint of sea salt. Perfect for those warm summer evenings or as a luxurious dessert to cap off a dinner party, it’s a recipe that promises to impress.

Ingredients

• 2 cups heavy cream (for that lush, velvety base)
• 1 cup whole milk (I find the richness of whole milk makes all the difference)
• 3/4 cup granulated sugar (the foundation of our caramel)
• 1/4 cup water (just enough to help the sugar dissolve evenly)
• 1/2 tsp sea salt (I prefer Maldon for its delicate flakes)
• 5 large egg yolks (room temperature eggs blend more smoothly)
• 1 tsp vanilla extract (a splash of vanilla adds a lovely aroma)

Instructions

1. In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber color, about 5-7 minutes. Tip: Swirl the pan occasionally for even caramelization.
2. Carefully whisk in the heavy cream and milk. The mixture will bubble vigorously, so stand back. Continue whisking until smooth.
3. In a separate bowl, whisk the egg yolks. Slowly pour a cup of the hot caramel mixture into the yolks, whisking constantly to temper them. Tip: This step prevents the eggs from scrambling.
4. Return the yolk mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 4-5 minutes.
5. Remove from heat and stir in the sea salt and vanilla extract. Let the base cool to room temperature, then chill in the refrigerator for at least 4 hours, or overnight for best results. Tip: Chilling the base thoroughly ensures a smoother churn.
6. Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
7. Transfer the ice cream to a freezer-safe container and freeze until firm, about 2 hours.

Mouthwateringly smooth with a perfect balance of sweet and salty, this salted caramel ice cream is a dream come true. Serve it atop a warm brownie or with a drizzle of extra caramel for an extra indulgent treat.

Rocky Road Ice Cream

Amidst the sweltering embrace of summer, there’s no dessert quite as nostalgic or universally beloved as homemade Rocky Road Ice Cream. This decadent treat, with its velvety chocolate base, crunchy almonds, and fluffy marshmallows, promises a symphony of textures and flavors that delight the senses.

Ingredients

• 2 cups heavy cream (chilled for a smoother texture)
• 1 cup whole milk (I find the richness of whole milk makes all the difference)
• 3/4 cup granulated sugar (for that perfect sweetness balance)
• 1/2 cup unsweetened cocoa powder (a high-quality brand elevates the chocolate flavor)
• 1 tsp pure vanilla extract (the real deal, not imitation)
• 1/2 cup mini marshmallows (they distribute more evenly than large ones)
• 1/2 cup chopped almonds (lightly toasted for an extra crunch)
• 1/4 tsp salt (just a pinch to enhance all the flavors)

Instructions

1. In a medium saucepan, whisk together the milk, sugar, cocoa powder, and salt over medium heat until the sugar dissolves completely, about 5 minutes.
2. Remove the saucepan from the heat and stir in the heavy cream and vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. During the last 5 minutes of churning, add the mini marshmallows and chopped almonds, allowing them to mix evenly throughout the ice cream.
5. Transfer the ice cream to a freezer-safe container, cover with a piece of parchment paper pressed directly against the surface to prevent ice crystals, and freeze until firm, about 4 hours.

Marbled with pockets of gooey marshmallows and studded with crunchy almonds, this Rocky Road Ice Cream is a textural masterpiece. Serve it in waffle cones for a playful twist or alongside a warm brownie for an indulgent dessert duo.

Pistachio Ice Cream

Few desserts evoke the sheer delight of homemade pistachio ice cream, with its creamy texture and the subtle, nutty flavor that dances on the palate. This recipe promises a luxurious treat that’s both refreshing and indulgent, perfect for those warm summer evenings or as a sophisticated finale to a dinner party.

Ingredients

• 2 cups heavy cream (I find that organic cream lends a richer taste)
• 1 cup whole milk (the fuller the fat, the creamier the ice cream)
• 3/4 cup granulated sugar (adjust slightly if you prefer a less sweet version)
• 1/2 cup shelled pistachios, finely ground (toasted for an extra layer of flavor)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir continuously until the sugar dissolves completely, about 5 minutes. Do not let it boil.
2. Remove the saucepan from the heat and whisk in the finely ground pistachios, vanilla extract, and salt. Let the mixture steep for 30 minutes to infuse the flavors.
3. Strain the mixture through a fine-mesh sieve into a bowl to remove the pistachio solids, pressing down to extract as much flavor as possible. Discard the solids.
4. Cover the bowl with plastic wrap, ensuring it touches the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for best results.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
6. Transfer the ice cream to a lidded container and freeze for an additional 2 hours to firm up before serving.

Perfectly creamy with a vibrant green hue, this pistachio ice cream is a testament to the beauty of simple ingredients coming together. Serve it in delicate bowls garnished with a sprinkle of crushed pistachios for a touch of elegance, or sandwich between cookies for a playful twist.

Coconut Mango Ice Cream

This summer, transform your dessert game with a luscious Coconut Mango Ice Cream that marries the creamy richness of coconut milk with the vibrant, tropical sweetness of ripe mangoes. Perfect for those sweltering days when only something cold and indulgent will do.

Ingredients

• 2 cups full-fat coconut milk (for that ultra-creamy texture we all crave)
• 1 cup heavy cream (because why not go all out?)
• 1 cup granulated sugar (I find this amount perfectly balances the mango’s natural sweetness)
• 2 cups ripe mango puree (look for mangoes that yield slightly to pressure for the best flavor)
• 1 tsp pure vanilla extract (a splash elevates the entire dish)
• Pinch of salt (to brighten all the flavors)

Instructions

1. In a medium saucepan over low heat, combine the coconut milk, heavy cream, and sugar. Stir continuously until the sugar completely dissolves, about 5 minutes. Do not let it boil.
2. Remove the saucepan from the heat and stir in the mango puree, vanilla extract, and a pinch of salt. Mix until fully incorporated.
3. Pour the mixture into a bowl, cover, and refrigerate for at least 4 hours, or overnight, to chill thoroughly. This step is crucial for a smooth churn.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Transfer the ice cream to a lidded container and freeze for an additional 4 hours, or until firm. For the creamiest texture, let it sit at room temperature for 5 minutes before scooping.

Our Coconut Mango Ice Cream boasts a velvety texture and a burst of tropical flavors that are simply irresistible. Serve it in a hollowed-out coconut half for an extra touch of paradise, or layer it with fresh mango slices for a stunning parfait.

Lemon Sorbet

Vibrant and refreshing, this lemon sorbet is the epitome of summer in a scoop, offering a burst of citrusy brightness that dances on the palate. Its simplicity belies the depth of flavor, making it a perfect finale to any meal or a standalone treat on a warm afternoon.

Ingredients

• 2 cups granulated sugar – I find that organic sugar lends a cleaner sweetness, allowing the lemon to shine.
• 2 cups water – Filtered is my preference for the purest taste.
• 1 cup freshly squeezed lemon juice – About 6 large lemons, and yes, straining out the pulp is worth the extra step for that silky texture.
• 1 tbsp lemon zest – The zest adds a fragrant punch, so don’t skip it!

Instructions

1. In a medium saucepan, combine the sugar and water over medium heat. Stir constantly until the sugar completely dissolves, about 5 minutes. This creates a simple syrup that’s the backbone of your sorbet.
2. Remove the saucepan from the heat and let the syrup cool to room temperature, about 30 minutes. Patience here ensures your sorbet won’t crystallize.
3. Once cooled, stir in the freshly squeezed lemon juice and lemon zest until well combined. The mixture should smell intensely lemony and look slightly cloudy.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 25 minutes, until it reaches a soft-serve consistency.
5. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm. This step is crucial for that perfect scoopable texture.

Here’s the reward for your patience: a sorbet that’s irresistibly smooth with a tangy kick that’s both bold and refreshing. Serve it in chilled glasses for an extra touch of elegance, or alongside fresh berries for a delightful contrast.

Raspberry Swirl Ice Cream

Delightfully creamy with a vibrant raspberry swirl, this homemade ice cream is a summer essential that balances rich, velvety texture with the bright, tangy notes of fresh raspberries.

Ingredients

• 2 cups heavy cream (I always opt for organic for its richer flavor)
• 1 cup whole milk (the fat content is key for that luxurious mouthfeel)
• 3/4 cup granulated sugar (adjust slightly if your raspberries are very sweet)
• 1 tbsp pure vanilla extract (a splash more won’t hurt)
• 1 1/2 cups fresh raspberries (frozen work in a pinch, but fresh lend a brighter taste)
• 1/4 cup water (just enough to help the raspberries break down)

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, milk, and sugar, stirring until the sugar completely dissolves, about 5 minutes. Do not let it boil.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then chill in the refrigerator for at least 2 hours, or until very cold.
3. While the base chills, make the raspberry swirl: In a small saucepan over medium heat, cook the raspberries and water, mashing the berries as they soften, until the mixture thickens slightly, about 5 minutes. Strain through a fine-mesh sieve to remove seeds, then cool completely.
4. Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Layer the churned ice cream with the raspberry swirl in a freezer-safe container, using a knife to gently swirl the raspberry sauce throughout. Freeze for at least 4 hours, or until firm.

Finished with a silky texture and a perfect balance of sweet and tart, this raspberry swirl ice cream is sublime on its own or paired with a buttery shortbread cookie for added crunch.

Banana Nut Ice Cream

Mastering the art of homemade ice cream brings unparalleled joy, especially when it involves the classic combination of bananas and nuts. This Banana Nut Ice Cream recipe is a creamy, dreamy delight that’s surprisingly simple to whip up, offering a luxurious texture and a rich, comforting flavor that’s perfect for any occasion.

Ingredients

• 2 cups heavy cream (for that irresistibly creamy texture)
• 1 cup whole milk (I find it balances the richness perfectly)
• 3/4 cup granulated sugar (adjust slightly if your bananas are very ripe)
• 4 ripe bananas, mashed (the spottier, the better for natural sweetness)
• 1/2 cup chopped walnuts, toasted (toasting elevates their nutty essence)
• 1 tsp pure vanilla extract (a splash of quality vanilla makes all the difference)
• 1/4 tsp salt (just a pinch to enhance all the flavors)

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved.
2. Gently fold in the mashed bananas, ensuring they’re evenly distributed throughout the mixture.
3. Stir in the toasted walnuts, vanilla extract, and salt, mixing well to combine all the flavors.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Transfer the churned ice cream to a loaf pan or airtight container, smoothing the top with a spatula.
6. Cover tightly and freeze for at least 4 hours, or until firm enough to scoop.

With its velvety texture and the delightful crunch of toasted walnuts, this Banana Nut Ice Cream is a testament to the magic of simple ingredients coming together. Serve it in waffle cones for an extra special treat or alongside a warm slice of banana bread for the ultimate dessert experience.

Espresso Chip Ice Cream

Venture into the realm of gourmet desserts with this Espresso Chip Ice Cream, a sophisticated blend of rich espresso and decadent chocolate chips that promises to delight the senses.

Ingredients

• 2 cups heavy cream (I always opt for organic for its richer texture)
• 1 cup whole milk (the fat content is key for creaminess)
• 3/4 cup granulated sugar (adjust slightly if you prefer a less sweet profile)
• 2 tbsp finely ground espresso beans (for that intense coffee flavor)
• 1 tsp pure vanilla extract (a splash enhances the coffee notes beautifully)
• 1/2 cup mini chocolate chips (I love the way they melt slightly into the ice cream)

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir constantly until the sugar dissolves completely, about 5 minutes.
2. Remove the saucepan from the heat and whisk in the finely ground espresso beans and vanilla extract until fully incorporated.
3. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results. Tip: Chilling the mixture thoroughly ensures a smoother churn.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: The ice cream should thicken noticeably but still be soft.
5. In the last 2 minutes of churning, add the mini chocolate chips, allowing them to distribute evenly throughout the ice cream.
6. Transfer the ice cream to a freezer-safe container, cover with parchment paper pressed directly on the surface to prevent ice crystals, and freeze until firm, about 4 hours. Tip: This step is crucial for achieving that perfect scoopable texture.

Best enjoyed when the espresso’s boldness meets the sweet, creamy base, creating a harmonious balance. Serve it in chilled espresso cups for an elegant twist or alongside a warm brownie for a decadent dessert duo.

Blueberry Lavender Ice Cream

Kickstarting the summer with a dessert that marries the bold, fruity punch of blueberries with the delicate, floral notes of lavender, this Blueberry Lavender Ice Cream is a symphony of flavors. Perfect for those balmy evenings when only something cold and creamy will do, it’s a dish that promises to transport your senses to a lavender field in full bloom.

Ingredients

• 2 cups fresh blueberries (I find the smaller, wild blueberries pack more flavor)
• 1 tbsp culinary lavender (make sure it’s food-grade for the best aroma)
• 1 cup granulated sugar (I like to use organic cane sugar for a slight caramel note)
• 2 cups heavy cream (chilled for quicker whipping)
• 1 cup whole milk (the richer, the creamier the ice cream)
• 4 large egg yolks (room temperature eggs blend more smoothly)
• 1 tsp pure vanilla extract (the real deal makes all the difference)

Instructions

1. In a medium saucepan, combine the blueberries, lavender, and 1/2 cup of sugar over medium heat. Cook, stirring occasionally, until the blueberries burst and release their juices, about 5 minutes.
2. Remove from heat and let the mixture steep for 15 minutes to infuse the lavender flavor. Then, strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
3. In a separate bowl, whisk together the egg yolks and remaining 1/2 cup of sugar until pale and slightly thickened, about 2 minutes.
4. In the same saucepan, heat the heavy cream and milk over medium heat until it just begins to simmer. Gradually whisk the hot cream into the egg yolk mixture to temper the eggs.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5 minutes. Do not let it boil.
6. Stir in the blueberry-lavender syrup and vanilla extract. Cool the mixture completely, then chill in the refrigerator for at least 4 hours, or overnight for best results.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 25 minutes, until it reaches soft-serve consistency.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving to firm up.

Presenting a velvety texture with bursts of berry sweetness and a whisper of lavender, this ice cream is a dream served in waffle cones or alongside a slice of lemon pound cake. The floral undertones make it an unexpectedly elegant finish to any summer meal.

Pumpkin Spice Ice Cream

Perfectly blending the warmth of autumn spices with the cool, creamy texture of ice cream, this Pumpkin Spice Ice Cream is a delightful twist on seasonal flavors. It’s a sophisticated treat that promises to enchant your palate with every spoonful.

Ingredients

• 2 cups heavy cream (I always opt for organic for its richer flavor)
• 1 cup whole milk (the fuller fat, the creamier the result)
• 3/4 cup granulated sugar (adjust slightly if you prefer a less sweet dessert)
• 1 cup pumpkin puree (homemade or canned, but ensure it’s pure pumpkin)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• A pinch of salt (to balance the sweetness)

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, milk, and sugar, stirring until the sugar completely dissolves, about 5 minutes.
2. Remove the saucepan from heat and whisk in the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
3. Transfer the mixture to a bowl, cover, and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld beautifully.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. For a firmer texture, transfer the ice cream to a freezer-safe container and freeze for an additional 2 hours before serving.

Magically smooth with a velvety texture, this Pumpkin Spice Ice Cream is a harmonious blend of spicy and sweet. Serve it atop a warm slice of gingerbread or alongside a drizzle of caramel for an extra indulgent dessert experience.

Maple Walnut Ice Cream

Zesty yet soothing, this Maple Walnut Ice Cream is a delightful nod to the classic flavors of autumn, blending the rich, caramel-like sweetness of pure maple syrup with the earthy crunch of toasted walnuts. Perfect for those who cherish a dessert that’s both luxurious and comforting, this recipe promises a creamy texture and a depth of flavor that’s unmistakably gourmet.

Ingredients

• 2 cups heavy cream (I always opt for organic for its richer taste)
• 1 cup whole milk (the fuller fat, the creamier the result)
• 3/4 cup pure maple syrup (grade A for its lighter flavor)
• 1/2 cup chopped walnuts, toasted (toasting enhances their nutty essence)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and maple syrup. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally to ensure the maple syrup is fully dissolved.
2. Remove the saucepan from the heat and stir in the vanilla extract and salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, to chill thoroughly.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Gently fold in the toasted walnuts during the last few minutes of churning to distribute them evenly throughout the ice cream.
5. Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.

Generously scoop this Maple Walnut Ice Cream into chilled bowls or cones for a treat that’s as visually appealing as it is delicious. The interplay of creamy ice cream with the crunchy walnuts offers a textural contrast that’s simply irresistible, while the maple syrup lends a subtle, sophisticated sweetness that’s not overpowering. For an extra touch of elegance, drizzle a little extra maple syrup on top just before serving.

Cherry Garcia Inspired Ice Cream

Yielded by the lush orchards of summer, this Cherry Garcia Inspired Ice Cream marries the tartness of cherries with the richness of chocolate in a symphony of flavors that dance on the palate.

Ingredients

• 2 cups heavy cream (I always opt for organic for its velvety texture)
• 1 cup whole milk (the fuller the fat, the creamier the ice cream)
• 3/4 cup granulated sugar (adjust slightly if your cherries are very sweet)
• 1 cup fresh cherries, pitted and halved (Bing cherries are my favorite for their deep flavor)
• 1/2 cup dark chocolate chunks (go for a high-quality bar chopped roughly)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, milk, and sugar, stirring until the sugar completely dissolves, about 5 minutes. Do not let it boil.
2. Remove the mixture from heat and stir in the vanilla extract and salt. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.
3. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. In the last 5 minutes of churning, add the cherries and chocolate chunks, allowing them to distribute evenly throughout the ice cream.
5. Transfer the ice cream to a lidded container and freeze for an additional 2 hours to firm up before serving.

A harmonious blend of creamy and fruity, this ice cream boasts a luxurious texture punctuated by the occasional crunch of chocolate. Serve it in waffle cones for a nostalgic touch or alongside a warm brownie for an indulgent dessert duo.

Almond Joy Ice Cream

Sumptuously creamy and indulgently sweet, this Almond Joy Ice Cream is a decadent homage to the beloved candy bar, transformed into a frozen delight that’s perfect for summer evenings or any moment that calls for a touch of luxury.

Ingredients

• 2 cups heavy cream (I always opt for organic for its richer flavor)
• 1 cup whole milk (the fuller fat, the creamier the result)
• 3/4 cup granulated sugar (adjust slightly if you prefer a less sweet profile)
• 1/2 cup sweetened shredded coconut (toasted for an extra layer of flavor)
• 1/2 cup chopped almonds (lightly salted for that perfect contrast)
• 1/2 cup dark chocolate chunks (because life’s too short for anything less than premium)
• 1 tsp pure vanilla extract (the real deal makes all the difference)

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, milk, and sugar, stirring constantly until the sugar is completely dissolved, about 5 minutes. Do not let it boil.
2. Remove the mixture from heat and stir in the vanilla extract. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.
3. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. In the last 5 minutes of churning, add the toasted coconut, chopped almonds, and dark chocolate chunks to incorporate evenly throughout the ice cream.
5. Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.

Absolutely divine, this Almond Joy Ice Cream boasts a velvety texture with pops of crunch and chocolate in every bite. Serve it in waffle cones for an extra special treat, or alongside a drizzle of caramel sauce for those who dare to indulge further.

Tiramisu Ice Cream

Elegantly blending the classic Italian dessert with the creamy delight of homemade ice cream, this Tiramisu Ice Cream recipe offers a refreshing twist on tradition. Perfect for summer evenings or as a sophisticated dessert at your next dinner party, it’s a guaranteed crowd-pleaser.

Ingredients

• 1 1/2 cups heavy cream (chilled for best results)
• 1 cup whole milk (I find organic milk adds a richer flavor)
• 3/4 cup granulated sugar (adjust slightly if you prefer a less sweet version)
• 1 tbsp pure vanilla extract (the real deal makes all the difference)
• 1/2 cup strong brewed coffee, cooled (espresso works wonders here)
• 1/4 cup coffee liqueur (optional, but highly recommended for depth)
• 1 cup mascarpone cheese (room temperature for smoother blending)
• 24 ladyfingers, broken into pieces (for that authentic tiramisu texture)
• 2 tbsp cocoa powder (for dusting, use a fine sieve for an elegant finish)

Instructions

1. In a large bowl, whisk together the heavy cream, milk, and sugar until the sugar is completely dissolved.
2. Stir in the vanilla extract, cooled coffee, and coffee liqueur until well combined.
3. Gently fold in the mascarpone cheese until the mixture is smooth, being careful not to overmix.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 25-30 minutes.
5. Halfway through churning, add the broken ladyfingers to incorporate them evenly throughout the ice cream.
6. Once churned, transfer the ice cream to a loaf pan or airtight container, smoothing the top with a spatula.
7. Dust the top with cocoa powder using a fine sieve for a professional touch.
8. Freeze for at least 4 hours, or until firm, before serving.

A velvety smooth texture meets the bold flavors of coffee and mascarpone in this Tiramisu Ice Cream, creating a dessert that’s both luxurious and comforting. Serve it in chilled glasses with a sprinkle of cocoa powder and a side of espresso for an unforgettable finish to any meal.

Conclusion

Summer’s here, and what better way to beat the heat than with homemade ice cream? Our roundup of 20 Delicious Cuisinart Ice Cream Maker Recipes offers something for everyone, from classic vanilla to adventurous flavors. We’d love to hear which recipes you try—leave a comment with your favorites! Don’t forget to share the sweetness by pinning this article on Pinterest for your fellow ice cream lovers to enjoy.

Bella Bacinos