42 Homemade Ice Cream Recipes To Satisfy Every Craving

Whether you’re a fan of classic vanilla in a dish or all about a mile-high cone with scoops in a variety of flavors, ice cream might just be the all-time-best frozen treat. And, as much as we love a store-bought pint, there's no need to run to the store whenever the craving strikes. With these recipes and your handy ice cream machine — or one of our no-churn ice cream recipes and a basic loaf pan — you can make your own anytime.

How do you choose when you've got so many options? Opt for a recipe that's quick and easy, like this one. You only need 5 ingredients (plus a pinch of salt) to make this ultra-creamy, no-churn dessert. Better yet, you can have a batch mixed up and ready to freeze in just 15 minutes.

We folded chunks of homemade buckeyes — the classic no-bake peanut butter-chocolate treats from Ohio— into ultra-creamy, no-churn vanilla ice cream for the ultimate indulgent spoonful. And just to kick it up a notch, we add crispy rice cereal and swirls of creamy peanut butter and melty chocolate throughout. This ice cream disappeared in record time from our test kitchen, so do yourself a favor and double the recipe—you'll want plenty for everyone.

If you’ve ever tried the Internet-famous no-churn ice cream recipe, think of this as the next level of kitchen magic. Just grab a packet of gelatin—you pick the flavor, although I’m partial to strawberry—mix in some milk, fold in whipped cream and freeze overnight. The result: a refreshing frozen treat that’s like a mashup of ice cream and sorbet. An easy project for little helpers, it’s a perfect summertime, or anytime, dessert!

This custard-based ice cream churns fresh blackberry puree into a rich egg yolk base, then folds in chunks of semisweet chocolate for bursts of bittersweet flavor.

This no-churn ice cream gets swirled into neon blue, purple and pink waves with whipped cream and sweetened condensed milk, then topped with sprinkles and pearls for a fun underwater look.

Creamy chocolate, silky marshmallow and crunchy roasted almonds are a combination that’s made rocky road an all-time favorite ice cream flavor.

Ube (purple potato) is a popular ice cream flavor in the Philippines and beyond, known for its vibrant purple color and nutty, earthy flavor. This indulgent version is enhanced by the complementary flavors of vanilla and malted milk and gets richness from lots of egg yolks. It’s a great addition to the Filipino dessert halo-halo and delicious served on its own.

Vanilla ice cream is the base that launched 1,000 variations, but it often plays second fiddle to the mix-ins. We think vanilla ice cream should be able to stand alone; this one can. We keep things simple by mixing in store-bought chocolate wafers. Using a square baking pan makes it easy to fold in the crumbled cookies, and you can freeze the ice cream right in the pan.

If you’re ready to take your ice cream making skills to the next level, this decadent recipe is for you. Between the rum-spiked cherry syrup and the rich, from-scratch chocolate custard, you’ll have plenty of opportunities to tackle new techniques. Better yet, your hard work will be rewarded with an ice cream so crave-worthy you’ll wish you had made a double batch!

Don't let the name fool you; this "sundae" is actually a healthy serving of fruit in a bowl. Frozen bananas are pulsed in a food processor until they're creamy like ice cream and then topped with more fruit, nuts and coconut. You can shamelessly eat this for breakfast or even as a recovery snack after a big run - your body will thank you for the extra energy and potassium.

This no-churn cheesecake ice cream delivers all the decadent flavors of the beloved creamy cake in ice cream form with minimal effort. Just whisk together the base, fold in the graham cracker crumbs and whipped cream and freeze, and you’re good to go.

Homemade ice cream is much simpler to make than you might think. This version combines the decadent flavors of dark chocolate and rich caramel. The ice cream base starts with making a simple caramel that is warmed with the custard ingredients and lots of bittersweet chocolate. After churning and freezing, sprinkle the ice cream with flaky sea salt for a pop of crunchy salinity that tames the sweet dark chocolate and caramel flavors.

Canned chickpeas are the secret ingredient in this easy frozen treat, lending creaminess and body without affecting the flavor. (We promise!) Be sure to remove the skins for the smoothest possible results. Pitted Medjool dates add just the right amount of sweetness, and vegan mint extract and baking chips are the perfect flavoring combo.

This super creamy chocolate ice cream doesn't require any special equipment and can be customized by stirring in some of your favorite chocolate ice-cream-friendly ingredients, like chocolate-covered almonds and marshmallows for a Rocky Road version.

Put the social in ice cream social: Get your pals (or the neighborhood kids!) together and take turns shaking up a sweet treat in just 5 minutes.

What fun to slice into a whole fresh pineapple and discover homemade pineapple ice cream inside! Not to mention the ice cream is “no-churn,” meaning no ice cream machine required. Serve as is or dip the edges in toasted coconut for a sweet, summery treat.

This creamy vegan ice cream comes together easily with a base of store-bought oat milk. The addition of cashew butter and coconut oil gives the ice cream its creamy texture, and instead of using traditional egg yolks to thicken the base, we use tapioca starch (sometimes referred to as tapioca flour). The vanilla flavor is deepened and warmed from using cashew butter, maple syrup, and optional bourbon (which also helps keep the ice cream from setting up too hard in the freezer).

Green tea shines in this simple no-churn matcha ice cream, which is delicious alone or topped with toasted coconut and chocolate chips.

If you’ve got frozen bananas on hand then you can have homemade "ice cream" in just 5 minutes! Here we’ve combined them with a little raspberry jam for a sweet, fruity treat you’re sure to make on repeat.

This vegan alternative to ice cream is rich and creamy, thanks to velvety coconut milk, smooth almond butter and the secret ingredient...chickpeas! We promise you won't taste the chickpeas one bit; they're simply included for texture and body. There's even three layers of chocolate for some welcomed sweetness. Serve with an extra sprinkle of toasted coconut chips for a delicious, plant-based treat.

Sorry, jelly. Peanut butter has a new best friend and it's called hot honey -- honey that's been infused with chiles. It's the hot and tingly something-special in this sweet-and-salty no-churn ice cream.

The secret to this ice cream’s airy texture? Whipped cream. Be sure to follow the instructions exactly and fold the whipped cream into the mango mixture (instead of stirring it). Folding is a gentler mixing technique that will help maintain the light, fluffy texture that’s created during the whisking process.

This keto-friendly chocolate ice cream delivers! The egg yolk-based custard is the key to its full-bodied creaminess, while good-quality cocoa powder insures a rich chocolate flavor. We tested various keto-approved sugar substitutes and found some to be gritty or simply too sweet. Stevia adds just the right amount of sweetness without changing the texture. Take care not to over-churn, to avoid graininess.

No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.

All the dreamy ingredients of pumpkin pie (even the crust!) are frozen into an ultra-creamy ice-cream treat that doesn't require an ice cream maker or any churning.

There are few things better than homemade ice cream: You get both delicious flavor and the satisfaction of a job well done. But cooking, cooling and freezing an ice cream base can be difficult and time consuming, and not everyone has an ice cream maker. This simple recipe (cream, milk, sugar, vanilla) is a perfect activity for the kids with rich and creamy results. Start with the delectable vanilla ice cream base, then mix and match your way to your favorite flavor with our easy variations.

This treat is quick, easy and packs a surprising punch. It reminds us of the mango on a stick you can get at the boardwalk -- but with a kick.

The secret to ultra-sweet-and-silky homemade ice cream is probably already in your pantry. Believe it or not, creamed corn gives this frozen treat an extra dose of deliciousness. After you make the creamed corn custard on the stovetop, blend until smooth. That way there won’t be any kernels in your finished ice cream.

No special equipment is needed to make this easy, fruity ice cream. Enjoy it plain or try one of our mix-in ideas.

Gelato is denser than ice cream — it has less air whipped into it — and it’s made with more milk than cream. The addition of cornstarch (which is common in Sicilian gelato) gives it a smooth texture and prevents large ice crystals from forming.

The two main flavors in this custard-based ice cream balance each other beautifully, so neither overshadows the other. Make sure to use real maple syrup labeled Robust (formerly known as Grade B) as it has a stronger maple flavor than Grade A.

This vanilla ice cream is everything you would want in a classic-rich and creamy with a pure, balanced flavor that can hold its own whether you serve it in a cone, with pie or as a base for candy or cookie mix-ins.

No ice cream machine? No problem. We freeze coffee creamer in an ice-cube tray, then blend it with frozen fruit in a food processor for the classic peaches-and-cream flavor combo in a flash.

You only need 10 minutes to get this no-cook ice cream churning. It’s very simple: just milk, cream, sugar and flavorings. It can taste icy at first, but once it softens, it’s fluffy and creamy, and the lack of eggs and other stabilizers makes it extra light.

No ice cream maker needed to pull off this fun, shark-themed ice cream. An ocean swirl of vanilla, this sweet treat is extra creamy, thanks to the heavy cream and condensed milk, and full of flavor.

This vanilla ice cream is so good, swirling in golden caramelized pineapple is a bit like gilding the lily. But what's wrong with that? Cooking the pineapple before adding it to the ice cream intensifies the flavor and keeps it from icing up in the freezer.

The flavor of dry, oaky chardonnay gets an alluring spin set into the rich mouthfeel of creamy ice cream. To play up the oaky qualities of chardonnay, we added smoked sea salt as a garnish. Serve your freshly spun ice cream with crisp, tangy apples soaked in chardonnay for a clean finish to any meal, or pile onto apple pie or roasted apples for a cozy but sophisticated treat.

This ice cream is packed with bright avocado flavor. It's also incredibly easy to make — no churning required. Top it with some flaky sea salt for a sweet and salty bite.

This ice cream recipe uses jet black toasted Japanese sesame paste as well as black sesame powder to yield an intense color and speckled look throughout. The ice cream is thick and creamy, and you can enjoy it immediately after it has been churned in the ice cream maker for a soft serve-like treat. You can also chill it longer, if you prefer a slightly firmer, but still creamy dessert. Either way, it is delicious and worth making your own!

No ice cream maker is required for this peppermint-packed frozen treat. The refreshing mint flavor comes from two very common candies, while mini marshmallows add an extra something special.

Lassi is a refreshing yogurt-based drink from India that's often blended with fruit and spices. There are many variations, but mango is among the more common. Here, we take the traditional lassi flavors and blend them in a food processor to make a super-fast, super easy ice cream that doesn't require an ice cream machine.