Churn up a batch of classic sweet cream ice cream, then customize with your favorite add-in. Feeling buzzy? Try coffee and donuts! Or how about boozy? Give sangria a go. For a taste of the tropics, stir in coconut and pineapple.
It simply doesn't get any better. Creamy vanilla ice cream is at its best made with heavy cream, vanilla beans, milk, sugar, and egg yolks.
Ube, a purple sweet potato, gives this coconut ice cream its pretty purple hue. Sandwich a scoop between two sugar cookies for a grab-and-go treat.
No ice cream maker is required to mix up a batch of this low-calorie vegan “ice cream.” All you need is a food processor, frozen bananas, coconut milk, and vanilla (although we wouldn’t be mad if you added a big spoonful of peanut butter, too).
While traditional ice cream is 10 to 25 percent butterfat, gelato (ice cream's Italian cousin) is about 4 to 9 percent. The rich milk base of this recipe gets its flavor from heaps of cubed cantaloupe or watermelon, plus dried edible flowers.
If you have plain Greek yogurt, raspberry preserves, and chocolate syrup on hand, then you're just four staple ingredients away from this gorgeously swirled frozen yogurt recipe.
Each serving of this dairy-free chocolate-coconut ice cream contains less than 1 teaspoon of added natural sugar (via honey or agave syrup), so you don’t need to feel one ounce of guilt about digging in to a scoop.
Brown sugar, toasted pecans, and sweet bananas give this velvety ice cream its homemade flavor.
Calling for just sugar, citrus, berries, water, and juice, this sorbet recipe is endlessly customizable with your favorite fresh fruit. When raspberries are out of season, try mangoes, cherries, or peaches.
Frozen lemonade concentrate helps give this homemade gelato its refreshing citrus flavor. Top a scoop with a shot of limoncello for an Italian dessert delight.
Frosty ice pops are good, but ice cream pops take the portable dessert game to a whole new level. Try these pretty layered treats next time you need to cool off.
In case the name didn't tip you off, we'll tell you: This dessert is not humble. A full tablespoon of vanilla provides sweet, rich contrast to a decadent amount of unsweetened chocolate.
Claim all you want that peppermint is a holiday flavor. We say this creamy, dreamy scoop is made for hot summer days.
Fro yo goes decadent with freshly squeezed lemon juice plus snipped fresh mint. Bonus: It's under 100 calories.
We've put a summer spin on a time-honored dessert recipe. Serve scoops with fresh banana slices and warm caramel sauce.
It's more than a rhyme—it's a revelation. Cherries and berries (ripe red raspberries, that is!) give this sweet-tart scoop its bold flavor and gorgeous rosy color.
A hint of cinnamon and a touch of almond extract add layers of flavor to this rich, chocolaty ice cream.
A bit of coconut oil gives this sweet, creamy recipe a super-premium texture. Build a sundae by topping your bowl with fruit preserves, coconut chips, or toasted nuts.
Come fall, no slice of pie or spice cake should be served without some pumpkin-spiced ice cream. In addition to said spice, this recipe includes canned pumpkin, too.
You might not immediately think of combining chocolate and peaches, but once you do in the simple sauce for this summery treat, you’ll quickly realize they’re a match made in flavor heaven.
Use this homemade Rocky Road Ice Cream as the starting point for a kid-friendly sundae bar! Just add waffle bowls, hot fudge, chopped nuts, whipped cream, and cherries so party guests can design their own dessert.
Step aside, frose. With mint, lime juice, and rum, this frozen Mojito Sorbet is the most refreshing dessert you’ll ever churn up.
Calling for just 20-minutes of prep time, this Mexican-inspired cinnamon-almond dessert is no sweat to make from scratch. For a flavor upgrade, stir in rum-soaked raisins before freezing.