You scream, I scream, we all scream for ice cream! Today, we will share some recipes for homemade ice cream, so grab that freezer and enjoy. Recipes today are from All Recipes. offers these tips: Homemade ice cream comes in two basic styles: Custard-style (also called French) and Philadelphia-style (also called New York or American).

• Custard-style ice cream starts with a cooked base enriched with egg yolks, sugar, and cream. This style of ice cream has the smoothest, creamiest, richest texture and flavor.

• Philadelphia-style ice cream contains no eggs, eliminating the need to cook a base. The texture is lighter and more delicate than custard-style ice cream. It’s also faster to make because there’s no cooked base to cool before churning, although you do want to make sure the mixture is quite cold before it hits the ice cream machine.

• Once the ice cream freezer stops (if electric) or can’t be turned any more (manual) the ice cream should harden. Here is how to harden ice cream:

Cover and place the container in the freezer and allow the ice cream to freeze until firm. After the ice cream has hardened sufficiently, take the ice cream container out of the freezer, remove the cover and scoop ice cream into bowls or cones. Serve and enjoy!

Mint-Chip Coconut Milk Ice Cream (dairy free)


24 fluid ounces canned coconut milk

1/3 cup agave syrup, or to taste

1 teaspoon peppermint extract, or to taste

3 ounces dark chocolate, chopped into small pieces


Step 1: Chill all the ingredients prior to preparing to quicken the freezing process.

Step 2: Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.

Step 3: Transfer coconut milk mixture to an ice cream maker and follow manufacturer’s instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

Vanilla Ice Cream


2 cups heavy whipping cream

2 cups half-and-half cream

¾ cup white sugar

1 tablespoon vanilla extract


Step 1: In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.

Step 2: Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.

Step 3: Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer’s directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

Mint Mojito Coffee Ice Cream


2 cups whole milk

1/3 cup coarsely ground coffee beans

¾ cup brown sugar, divided

1 bunch fresh mint leaves, crushed

6 large egg yolks

1 cup heavy whipping cream

1/3 cup white rum

1/3 cup chopped chocolate


Step 1: Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.

Step 2: Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.

Step 3: Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.

Step 4: Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer’s directions.

Chef John’s Strawberry Ice Cream


12 ounces fresh strawberries, hulled

¾ cup white sugar

2 cups heavy whipping cream

1 cup milk

1 teaspoon vanilla extract

1 tiny pinch salt

2 drops red food coloring (Optional)


Step 1: Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.

Step 2: Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.

Step 3: Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer’s instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.

Step 4: Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.

Very Chocolate Ice Cream


¾ cup sugar

1 cup milk

¼ teaspoon salt

2 tablespoons unsweetened cocoa powder

3 egg yolk, lightly beaten

2 ounces semisweet chocolate, chopped

2 cups heavy cream

1 teaspoon vanilla extract


Step 1: Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.

Step 2: When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer’s directions.