Nothing beats a bowl of creamy, cold ice cream on a hot day or during any season, really. But if you’re like most ice cream lovers, you’ve probably noticed that homemade ice cream tastes a lot better than store-bought varieties. The richness, the ability to customize flavors, and the fact that you can make it as creamy or as fruity as you like—there’s just no comparison! While store-bought ice cream might have a convenience factor, making ice cream at home lets you control the ingredients and get creative with flavors, creating desserts that will make your taste buds dance.

In this article, we’re going to dive into some easy ice cream recipes that taste better than what you can find in the store. Whether you have an ice cream maker or you’re going the no-churn route, these recipes will take your dessert game to the next level. Let’s get started!

1. Classic Vanilla Bean Ice Cream

Vanilla ice cream is a timeless favorite, but making it from scratch gives it a depth of flavor you just can’t get from the store. The key here is using real vanilla beans (or vanilla extract, if you prefer), which will give your ice cream a more natural, intense vanilla flavor.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 1 vanilla bean or 1 tablespoon vanilla extract
  • 4 large egg yolks
  • Pinch of salt

Instructions:

  1. Split the vanilla bean lengthwise and scrape out the seeds. (If using vanilla extract, you can skip this step.)
  2. In a medium saucepan, combine the heavy cream, milk, sugar, and vanilla bean seeds (or extract). Heat the mixture over medium heat until it's warm, but not boiling.
  3. In a separate bowl, whisk the egg yolks. Gradually pour in a little bit of the warm cream mixture to temper the yolks, then slowly whisk the egg mixture back into the saucepan.
  4. Continue to cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
  5. Pour the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any cooked eggs.
  6. Chill the custard in the fridge for at least 2 hours (or overnight for the best texture).
  7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Once it reaches soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours.

2. Chocolate Fudge Swirl Ice Cream

If you’re a chocolate lover, this rich and indulgent chocolate fudge swirl ice cream will hit the spot. The combination of creamy ice cream and ribbons of smooth, homemade fudge will have you forgetting about store-bought chocolate options altogether.

Ingredients for the ice cream:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 1 cup dark chocolate, chopped
  • 1 teaspoon vanilla extract

Ingredients for the fudge swirl:

  • ½ cup heavy cream
  • ¼ cup granulated sugar
  • ½ cup dark chocolate, chopped
  • 1 tablespoon unsalted butter
  • Pinch of salt

Instructions:

  1. Start by making the ice cream base. In a saucepan, combine the heavy cream, milk, and sugar, and heat until warm. Once it’s warm, add the chopped dark chocolate and whisk until fully melted and smooth. Remove from heat and stir in the vanilla extract.
  2. Pour the mixture through a fine sieve into a bowl to remove any solid bits.
  3. Let the base cool to room temperature, then chill it in the fridge for a couple of hours.
  4. While the base chills, make the fudge swirl. In a small saucepan, combine the cream, sugar, and chopped chocolate over medium heat. Stir until the chocolate is fully melted and smooth. Remove from heat and stir in the butter and salt. Let the fudge cool to room temperature.
  5. Churn the ice cream base in your ice cream maker according to the instructions. Once it reaches soft-serve consistency, transfer it to an airtight container.
  6. Drizzle the fudge sauce into the churned ice cream and swirl it in with a spoon.
  7. Freeze for at least 4 hours before serving.

3. No-Churn Strawberry Cheesecake Ice Cream

If you don’t have an ice cream maker, no problem! No-churn ice cream recipes are simple to make and just as delicious. This strawberry cheesecake flavor combines the best of both worlds: creamy cheesecake and sweet strawberry ice cream. Plus, it’s super easy to make!

Ingredients:

  • 1 pint fresh strawberries, hulled and chopped
  • 1 tablespoon sugar
  • 2 cups heavy cream
  • 1 can (14 oz) sweetened condensed milk
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • ½ cup graham cracker crumbs

Instructions:

  1. In a small bowl, toss the chopped strawberries with sugar and let them sit for 10 minutes to release some of their juices.
  2. Puree the strawberries in a blender or food processor until smooth. Set aside.
  3. In a large bowl, beat the heavy cream until stiff peaks form. In a separate bowl, beat together the sweetened condensed milk, cream cheese, and vanilla extract until smooth.
  4. Gently fold the whipped cream into the cream cheese mixture, then fold in the strawberry puree until fully combined.
  5. Add the graham cracker crumbs and gently swirl them into the ice cream base for that cheesecake crust vibe.
  6. Pour the mixture into a loaf pan or airtight container and freeze for at least 6 hours, or overnight for the best texture.

4. Salted Caramel Ice Cream

For a sophisticated flavor, salted caramel ice cream is an absolute winner. The balance of sweet and salty makes it the perfect indulgence, and making it at home allows you to control the richness and creaminess.

Ingredients:

  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream (for the base)
  • 1 cup whole milk
  • ¾ cup brown sugar
  • Pinch of salt

Instructions:

  1. In a saucepan, heat the granulated sugar over medium heat until it melts and turns a deep amber color. Stir constantly to avoid burning. Once melted, add the butter and stir until fully combined.
  2. Slowly pour in the heavy cream (it will bubble up), whisking to incorporate. Add the vanilla extract and salt, then set aside to cool.
  3. In another saucepan, combine the remaining heavy cream, milk, and brown sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves. Add the cooled caramel mixture to the cream and milk mixture and stir until smooth.
  4. Pour the custard through a fine sieve into a bowl, then chill for a few hours.
  5. Churn the chilled custard in your ice cream maker according to the instructions. Once it reaches soft-serve consistency, transfer it to an airtight container and freeze until firm.

5. Vegan Coconut Mango Ice Cream

This vegan ice cream is perfect for anyone avoiding dairy. The coconut milk creates a super creamy base, and the mango adds a refreshing, tropical twist. It’s a light and fruity treat that’s full of flavor.

Ingredients:

  • 2 cans (14 oz each) full-fat coconut milk
  • 1 cup fresh or frozen mango chunks
  • ½ cup maple syrup or agave
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. In a blender, combine the coconut milk, mango chunks, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
  2. Pour the mixture into an airtight container and freeze for 6 hours, or until firm.
  3. Once frozen, let it sit out for a few minutes before serving to soften it up.