20 Delicious Whynter Ice Cream Maker Recipes for Summer

Kick off your summer with a scoop of happiness! Whether you’re hosting a backyard BBQ or simply craving a cool treat, our roundup of 20 Delicious Whynter Ice Cream Maker Recipes is your ticket to sweet relief. From classic vanilla to adventurous avocado lime, there’s a flavor for every palate. So, grab your spoon and let’s dive into these irresistible, homemade delights that promise to make your summer unforgettable!

Classic Vanilla Bean Ice Cream

Kick off summer with this creamy, dreamy Classic Vanilla Bean Ice Cream. It’s rich, fragrant, and oh-so-scoopable—perfect for beating the heat.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split and scraped
• 6 large egg yolks
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 1/2 cup granulated sugar. Heat over medium until steaming, about 5 minutes.
2. Add the seeds from 1 split and scraped vanilla bean to the cream mixture. Stir to combine.
3. In a separate bowl, whisk together 6 large egg yolks, 1/4 cup granulated sugar, and 1/4 tsp salt until pale and thick.
4. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
5. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
6. Strain the custard through a fine-mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
7. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
8. Transfer the ice cream to an airtight container and freeze until firm, about 4 hours.

Perfectly velvety with flecks of real vanilla bean, this ice cream is a classic for a reason. Serve it sandwiched between cookies or drizzled with warm caramel for an extra indulgent treat.

Rich Chocolate Fudge Ice Cream

Rich Chocolate Fudge Ice Cream

Rush to blend creamy dreams into reality with this decadent Rich Chocolate Fudge Ice Cream. Perfect for beating the heat or indulging your sweet tooth, this recipe promises a velvety texture and deep chocolate flavor that’s irresistibly smooth.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup chocolate fudge sauce

Instructions

1. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/2 cup unsweetened cocoa powder, and 1/4 tsp salt.
2. Heat the mixture over medium heat, stirring constantly, until the sugar and cocoa powder are fully dissolved and the mixture is smooth, about 5 minutes.
3. Remove the saucepan from the heat and stir in 1 tsp vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, to chill thoroughly.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. Once the ice cream reaches a soft-serve consistency, drizzle in 1/2 cup chocolate fudge sauce during the last few minutes of churning to create swirls.
6. Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.

Zero in on the ultimate dessert experience with this Rich Chocolate Fudge Ice Cream. Its creamy texture and rich chocolate flavor make it a standout, especially when served with a drizzle of extra fudge sauce or a sprinkle of sea salt for a gourmet touch.

Strawberry Cheesecake Ice Cream

Forget the freezer aisle—this homemade Strawberry Cheesecake Ice Cream is your new summer obsession. Blend creamy cheesecake vibes with fresh strawberries for a dessert that’s Insta-worthy and irresistibly smooth.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1 cup fresh strawberries, diced
• 1/2 cup graham cracker crumbs

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar until the sugar is fully dissolved.
2. Add 1 tsp vanilla extract and 8 oz softened cream cheese to the bowl. Use an electric mixer to blend until smooth, about 2 minutes.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
4. While the ice cream churns, dice 1 cup fresh strawberries and set aside.
5. Once the ice cream reaches a soft-serve consistency, gently fold in the diced strawberries and 1/2 cup graham cracker crumbs with a spatula.
6. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Yield a scoop of this ice cream, and you’ll get creamy cheesecake meets juicy strawberries in every bite. Serve it sandwiched between two graham crackers for an extra cheesecake feel.

Mint Chocolate Chip Ice Cream

Boldly blend fresh mint and rich chocolate into a creamy dream with this Mint Chocolate Chip Ice Cream recipe. Perfect for beating the summer heat or satisfying a sweet craving any day.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp peppermint extract
• 1 cup mini chocolate chips
• 3 drops green food coloring (optional)

Instructions

1. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/4 tsp salt. Heat over medium heat, stirring constantly, until the sugar dissolves, about 5 minutes.
2. Remove the mixture from heat and stir in 1 tsp peppermint extract and 3 drops green food coloring if using. Let cool to room temperature.
3. Pour the cooled 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 1 cup mini chocolate chips to incorporate evenly.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

Absolutely creamy with a refreshing minty kick and bursts of chocolate in every scoop. Serve in waffle cones for an extra crunch or layer with brownie chunks for a decadent dessert.

Cookies and Cream Ice Cream

Yum! Dive into this creamy, dreamy Cookies and Cream Ice Cream that’s a no-churn wonder. Perfect for beating the heat or treating your sweet tooth.

Ingredients

• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 15 Oreo cookies, crushed

Instructions

1. In a large bowl, whip the heavy cream to stiff peaks using an electric mixer.
2. Gently fold in the sweetened condensed milk and vanilla extract until fully combined.
3. Add the crushed Oreo cookies to the mixture, reserving a handful for topping.
4. Pour the mixture into a loaf pan or airtight container, smoothing the top with a spatula.
5. Sprinkle the reserved crushed Oreos on top for extra crunch.
6. Cover the pan with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight.

Ultra-creamy with a satisfying crunch, this ice cream is a crowd-pleaser. Serve it sandwiched between two cookies for an epic ice cream sandwich or drizzle with chocolate sauce for extra decadence.

Peanut Butter Cup Ice Cream

Zesty and indulgent, this Peanut Butter Cup Ice Cream blends creamy peanut butter with rich chocolate chunks for a dessert that’s irresistibly smooth and crunchy. No churn needed—just mix, freeze, and devour.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup chopped peanut butter cups

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar until the sugar is fully dissolved.
2. Add 1/2 cup creamy peanut butter, 1 tsp vanilla extract, and 1/4 tsp salt to the bowl. Whisk until smooth and fully incorporated.
3. Pour the mixture into a loaf pan or airtight container. Cover and freeze for 2 hours.
4. After 2 hours, remove from freezer and stir vigorously to break up any ice crystals. Tip: Use a hand mixer for a smoother texture.
5. Fold in 1 cup chopped peanut butter cups until evenly distributed.
6. Cover and freeze for an additional 4 hours, or until firm. Tip: For best results, freeze overnight.
7. Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly. Tip: Use a warm scoop for easier serving.

Lusciously creamy with pockets of chocolatey crunch, this ice cream is a dream straight from the freezer. Serve it sandwiched between cookies or drizzled with extra peanut butter for an over-the-top treat.

Salted Caramel Ice Cream

Sweeten your summer with this creamy, dreamy Salted Caramel Ice Cream that’s ridiculously easy to whip up. **Ditch** the store-bought stuff and **dive** into homemade goodness that’ll have your taste buds dancing.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup water
• 1/2 tsp sea salt
• 5 large egg yolks
• 1 tsp vanilla extract

Instructions

1. **Combine** 1/2 cup sugar and 1/4 cup water in a medium saucepan over medium heat. **Cook** without stirring until deep amber, about 10 minutes.
2. **Remove** from heat and **whisk** in 1 cup heavy cream until smooth. **Stir** in sea salt and set aside.
3. **Heat** remaining 1 cup heavy cream and 1 cup whole milk in a separate saucepan until just simmering.
4. **Whisk** egg yolks and remaining 1/4 cup sugar in a bowl until pale. **Temper** by slowly adding hot milk mixture, whisking constantly.
5. **Return** mixture to saucepan and **cook** over low heat, stirring until thick enough to coat the back of a spoon, about 5 minutes.
6. **Strain** custard into a clean bowl and **stir** in vanilla extract and caramel sauce. **Chill** for at least 4 hours.
7. **Churn** in an ice cream maker according to manufacturer’s instructions, about 20-25 minutes.
8. **Transfer** to a freezer-safe container and **freeze** until firm, about 4 hours.

Zesty with a perfect balance of sweet and salty, this ice cream is a textural dream—creamy with ribbons of gooey caramel. **Serve** it sandwiched between two chewy chocolate chip cookies for an epic dessert hack.

Pistachio Almond Ice Cream

Viral alert: This Pistachio Almond Ice Cream is your next freezer obsession. Blend creamy, nutty flavors into a dreamy dessert that’s ready to scoop.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup shelled pistachios
• 1/2 cup sliced almonds
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar over medium heat. Stir until sugar dissolves, about 5 minutes.
2. Remove from heat. Stir in 1 tsp vanilla extract, 1/4 tsp almond extract, and 1/4 tsp salt. Let cool to room temperature.
3. While cooling, toast 1/2 cup shelled pistachios and 1/2 cup sliced almonds in a dry skillet over medium heat until fragrant, about 3 minutes. Cool and chop roughly.
4. Pour cooled cream mixture into an ice cream maker. Churn according to manufacturer’s instructions, about 20 minutes.
5. Fold in toasted nuts during the last 5 minutes of churning.
6. Transfer to a freezer-safe container. Freeze until firm, at least 4 hours.

Outrageously creamy with a crunch, this ice cream is a texture lover’s dream. Serve sandwiched between cookies or drizzled with honey for extra indulgence.

Coconut Mango Ice Cream

Craving a tropical escape? This Coconut Mango Ice Cream blends creamy coconut milk with sweet mango puree for a refreshing treat that’s dairy-free and dreamy.

Ingredients

• 2 cups coconut milk
• 1 cup mango puree
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions

1. In a blender, combine 2 cups coconut milk, 1 cup mango puree, 1/2 cup sugar, 1 tsp vanilla extract, and 1 tbsp lemon juice. Blend until smooth.
2. Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Transfer the ice cream to a freezer-safe container. Cover with a lid or plastic wrap pressed directly onto the surface to prevent ice crystals.
4. Freeze for at least 4 hours, or until firm. For best results, let it sit at room temperature for 5 minutes before scooping.

Silky smooth with a vibrant mango tang, this ice cream is a summer staple. Serve it in coconut shells for an Instagram-worthy presentation or top with fresh mango chunks for extra sweetness.

Lemon Sorbet

Lemon sorbet slaps with its zesty kick and icy refreshment—perfect for those scorching summer days. Whip it up in minutes, no fancy gear needed.

Ingredients

• 1 cup water
• 1 cup sugar
• 1 cup fresh lemon juice
• 1 tbsp lemon zest

Instructions

1. Combine 1 cup water and 1 cup sugar in a saucepan over medium heat. Stir until sugar dissolves completely, about 5 minutes. Tip: Avoid boiling to prevent crystallization.
2. Remove from heat and let the syrup cool to room temperature, approximately 30 minutes. Tip: Speed up cooling by placing the saucepan in an ice bath.
3. Stir in 1 cup fresh lemon juice and 1 tbsp lemon zest into the cooled syrup. Tip: For a smoother sorbet, strain the mixture to remove pulp and zest.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes.
5. Transfer the sorbet to a freezer-safe container and freeze until firm, at least 4 hours or overnight.

Fresh out the freezer, this sorbet boasts a velvety texture with a tangy lemon punch. Serve in hollowed-out lemon halves for a Instagram-worthy presentation.

Raspberry Ripple Ice Cream

Let’s dive into making Raspberry Ripple Ice Cream—creamy, dreamy, and swirled with tangy raspberry magic. No churn, no fuss, just pure bliss.

Ingredients

• 2 cups heavy cream
• 14 oz sweetened condensed milk
• 1 tsp vanilla extract
• 1 cup raspberry puree
• 1/4 cup granulated sugar

Instructions

1. In a large bowl, whip the heavy cream to stiff peaks using an electric mixer.
2. Gently fold in the sweetened condensed milk and vanilla extract until fully combined.
3. Pour half of the cream mixture into a loaf pan, spreading it evenly with a spatula.
4. In a small saucepan, combine the raspberry puree and granulated sugar. Cook over medium heat for 5 minutes, stirring constantly, until the sugar dissolves and the mixture thickens slightly. Let it cool for 10 minutes.
5. Drizzle half of the raspberry mixture over the cream layer in the loaf pan. Use a knife to swirl the raspberry into the cream.
6. Repeat the layers with the remaining cream and raspberry mixtures, swirling again.
7. Cover the loaf pan with plastic wrap and freeze for at least 6 hours, or until firm.

Rich and velvety with a vibrant raspberry swirl, this ice cream is a showstopper. Serve it in waffle cones or layer it between cookies for an epic ice cream sandwich.

Banana Nut Ice Cream

Unleash your dessert game with this creamy, dreamy Banana Nut Ice Cream—no churn, no fuss, just pure bliss.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• 1/2 cup chopped walnuts
• 1/4 tsp salt

Instructions

1. In a large bowl, whisk together heavy cream, whole milk, granulated sugar, and vanilla extract until sugar is completely dissolved.
2. Gently fold in mashed bananas and chopped walnuts until evenly distributed throughout the mixture.
3. Pour the mixture into a loaf pan or airtight container, cover with plastic wrap directly touching the surface to prevent ice crystals, and freeze for at least 6 hours or overnight.
4. For a smoother texture, stir the mixture every 2 hours during the first 6 hours of freezing to break up ice crystals.
5. Once fully frozen, let the ice cream sit at room temperature for 5 minutes before scooping to ease serving.

Yield a velvety scoop with chunks of banana and crunchy walnuts in every bite. Try serving it between two cookies for an epic ice cream sandwich twist.

Espresso Coffee Ice Cream

Skip the coffee shop—**espresso coffee ice cream** is your new summer obsession. Scoop it, savor it, repeat.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup espresso powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium bowl, whisk together 1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup espresso powder, 1 tsp vanilla extract, and 1/4 tsp salt until the sugar and espresso powder are completely dissolved.
2. Pour in 2 cups heavy cream and whisk until the mixture is smooth and homogenous.
3. Transfer the mixture to 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. For a firmer texture, transfer the churned ice cream to a lidded container and freeze for at least 4 hours before serving.
5. Tip: For an extra coffee kick, sprinkle a little espresso powder on top before serving.
6. Tip: Ensure all ingredients are cold before mixing to speed up the churning process.
7. Tip: If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes for about 4 hours to break up ice crystals.

Outrageously creamy with a bold coffee punch, this ice cream is a caffeinated dream. Try sandwiching it between two chocolate cookies for an epic homemade ice cream sandwich.

Blueberry Swirl Ice Cream

Craving something sweet and tangy? This Blueberry Swirl Ice Cream blends creamy vanilla with a vibrant blueberry ripple—perfect for beating the summer heat.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1 cup fresh blueberries
• 1/4 cup water
• 2 tbsp lemon juice

Instructions

1. In a medium saucepan, combine 1 cup fresh blueberries, 1/4 cup water, and 2 tbsp lemon juice. Cook over medium heat for 5 minutes, stirring occasionally, until blueberries burst.
2. Reduce heat to low and simmer for another 5 minutes until the mixture thickens slightly. Remove from heat and let cool to room temperature.
3. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1 tbsp vanilla extract until sugar is completely dissolved.
4. Pour the cream mixture into an ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes.
5. Once churned, layer the ice cream with the cooled blueberry mixture in a loaf pan, swirling gently with a knife to create ripples.
6. Cover with plastic wrap, pressing directly onto the surface of the ice cream to prevent ice crystals, and freeze for at least 4 hours or until firm.

With its creamy texture and bursts of blueberry, this ice cream is a dream. Serve it in waffle cones or alongside a slice of lemon pound cake for an extra special treat.

Maple Walnut Ice Cream

Unleash the ultimate summer vibe with this creamy Maple Walnut Ice Cream. It’s rich, nutty, and just sweet enough to hit the spot.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup pure maple syrup
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup chopped walnuts

Instructions

1. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup pure maple syrup, and 1/4 tsp salt.
2. Heat the mixture over medium heat, stirring occasionally, until it reaches 170°F on a candy thermometer.
3. Remove from heat and stir in 1 tsp vanilla extract. Let the mixture cool to room temperature.
4. Once cooled, cover and refrigerate for at least 4 hours, or overnight, to chill thoroughly.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
6. During the last 5 minutes of churning, add 1 cup chopped walnuts.
7. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

Kick back and enjoy the smooth, velvety texture with a crunch in every bite. Serve it sandwiched between two oatmeal cookies for an epic ice cream sandwich.

Cherry Garcia Inspired Ice Cream

Let’s dive into a creamy, dreamy Cherry Garcia inspired ice cream that’s bursting with cherries and chocolate chunks. No churn, no fuss—just pure, indulgent bliss.

Ingredients

• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1 cup cherries, pitted and chopped
• 1/2 cup dark chocolate chunks

Instructions

1. In a large bowl, whip the heavy cream to stiff peaks, about 3-4 minutes. Tip: Chill your bowl and beaters for faster whipping.
2. Gently fold in the sweetened condensed milk and vanilla extract until fully combined. Tip: Fold slowly to keep the mixture airy.
3. Add the chopped cherries and dark chocolate chunks, folding gently to distribute evenly. Tip: Freeze your chocolate chunks for 10 minutes to prevent melting.
4. Pour the mixture into a loaf pan or airtight container, smoothing the top with a spatula.
5. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals.
6. Freeze for at least 6 hours, or until firm.

After freezing, this ice cream boasts a velvety texture with juicy cherry bites and rich chocolate surprises. Serve it in waffle cones for an extra crunch or layer it between cookies for an epic ice cream sandwich.

Pumpkin Spice Ice Cream

Get ready to blend autumn vibes into a creamy dream with this Pumpkin Spice Ice Cream. **Whip up** this seasonal favorite in no time and **dive into** flavors that scream cozy sweater weather.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 cup pumpkin puree

Instructions

1. **Combine** heavy cream, whole milk, and granulated sugar in a large bowl. Whisk until the sugar is fully dissolved.
2. **Add** vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and ground cloves to the bowl. Whisk to incorporate all spices evenly.
3. **Fold in** pumpkin puree gently until the mixture is smooth and uniform in color.
4. **Pour** the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. **Transfer** the churned ice cream to a freezer-safe container. Cover with a lid and freeze for at least 4 hours, or until firm.

Zesty with spice yet smooth as silk, this Pumpkin Spice Ice Cream is your ticket to fall in a bowl. **Top it** with caramel drizzle or crushed gingersnaps for an extra crunch.

Avocado Lime Ice Cream

Get ready to blend your way to bliss with this creamy, dreamy Avocado Lime Ice Cream. It’s the perfect mix of rich and refreshing, with a zesty kick that’ll have you hooked from the first spoonful.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 ripe avocados, peeled and pitted
• 1/4 cup fresh lime juice
• 1 tbsp lime zest
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar. Heat until the sugar dissolves, about 5 minutes, stirring occasionally. Do not boil.
2. Remove the saucepan from heat and let the mixture cool to room temperature, about 30 minutes.
3. In a blender, add the cooled cream mixture, 2 ripe avocados, 1/4 cup fresh lime juice, 1 tbsp lime zest, 1 tsp vanilla extract, and 1/4 tsp salt. Blend until smooth, about 1 minute.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until thick and creamy.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

Velvety smooth with a bright lime finish, this ice cream is a game-changer. Serve it in lime halves for an Instagram-worthy presentation or top with a sprinkle of chili powder for a spicy twist.

Toasted Marshmallow Ice Cream

Just when you thought ice cream couldn’t get any better, we’re throwing toasted marshmallows into the mix. This dreamy dessert combines creamy vanilla ice cream with the smoky sweetness of charred marshmallows—**game changer**.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1/2 tsp salt
• 10 large marshmallows

Instructions

1. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/2 tsp salt. Heat over medium until sugar dissolves, about 5 minutes.
2. Remove from heat; stir in 1 tbsp vanilla extract. Let cool to room temperature, then chill for at least 4 hours.
3. Pour chilled mixture into an ice cream maker. Churn according to manufacturer’s instructions, about 20 minutes.
4. While ice cream churns, skewer 10 large marshmallows. Toast over a flame or under a broiler until golden brown, about 30 seconds per side.
5. Fold toasted marshmallows into churned ice cream. Transfer to a freezer-safe container.
6. Freeze for at least 2 hours before serving.

Velvety smooth with pockets of gooey marshmallow, this ice cream is a textural dream. Serve it sandwiched between chocolate cookies for an epic ice cream sandwich.

Dark Chocolate Orange Ice Cream

Luxuriate in the bold fusion of dark chocolate and zesty orange with this no-churn ice cream that’s as easy as it is indulgent.

Ingredients

• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup dark cocoa powder
• 1 tbsp orange zest
• 1/4 cup fresh orange juice
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whip the heavy cream to stiff peaks using an electric mixer on high speed, about 3 minutes.
2. Gently fold in the sweetened condensed milk with a spatula until fully combined.
3. Sift the dark cocoa powder into the mixture to avoid lumps, then fold in until the color is uniform.
4. Add the orange zest, fresh orange juice, and vanilla extract, folding gently to distribute evenly throughout the mixture.
5. Pour the mixture into a loaf pan lined with parchment paper for easy removal.
6. Cover the pan with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals.
7. Freeze for at least 6 hours, or until firm.

Outrageously creamy with a vibrant citrus punch, this ice cream pairs perfectly with a drizzle of melted dark chocolate or sandwiched between two cookies for an epic ice cream sandwich.

Conclusion

Summer’s here, and your Whynter Ice Cream Maker is the ticket to endless sweet delights! From classic vanilla to adventurous avocado lime, these 20 recipes promise to keep your dessert game strong all season long. Don’t just take our word for it—dive in, try them out, and let us know which ones stole your heart. Loved a recipe? Share the joy by pinning this article on Pinterest!

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