There’s nothing quite like a cold, creamy frozen dessert on a warm day, or any day! I really enjoy making ice cream and gelato at home because you can control all the ingredients and flavors. You get to create something special right in your own kitchen.
I’ve gathered some of my go-to recipes for creamy treats. Whether you like classic flavors, something spiced, a low-carb option, or a fruity sorbet-like experience, I have something for you. These recipes are straightforward and will help you make wonderful homemade ice cream or gelato.
Jump to Recipe:
- 1. Easy Homemade Brown Sugar Cinnamon Ice Cream
- 2. Simple Classic Chocolate Ice Cream Recipe
- 3. Easy Creamy Keto Ice Cream Recipe
- 4. Easy Homemade Creamy Mango Gelato
Easy Homemade Brown Sugar Cinnamon Ice Cream
This recipe makes a comforting ice cream with a sweet, spiced flavor. It’s a simple way to enjoy a unique frozen dessert at home.
Key Ingredients & Tips
- Brown Sugar: Using brown sugar adds a deep, molasses-like flavor that pairs perfectly with cinnamon.
- Infuse Cinnamon: Let the cinnamon stick steep in the warm milk mixture to get the best flavor before churning.
What You Need
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup packed brown sugar
- 3 large egg yolks
- 1 cinnamon stick
- 1 tsp vanilla extract
- Pinch of salt
⏱️ Time: 4-6 hours (includes chilling)🍽️ Yields: 1 quart
How to Make It
Step 1: Prepare the Base
In a saucepan, gently warm the heavy cream, whole milk, brown sugar, and cinnamon stick over medium heat until the sugar dissolves. Do not boil.
Step 2: Temper Egg Yolks
In a separate bowl, whisk the egg yolks. Slowly pour about half a cup of the warm cream mixture into the yolks, whisking constantly. Then, pour the yolk mixture back into the saucepan with the remaining cream. Cook gently over low heat, stirring often, until the mixture slightly thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract and a pinch of salt.
Step 3: Chill and Churn
Remove the cinnamon stick. Pour the ice cream base into a clean bowl and cover it. Chill completely in the refrigerator for at least 4 hours, or overnight. Once cold, churn in your ice cream maker according to the manufacturer’s directions. Transfer the churned ice cream to an airtight container and freeze until firm, about 2-4 hours.
📝 Final Note
For the best texture, store this ice cream in an airtight container to prevent ice crystals from forming for up to one week.
Simple Classic Chocolate Ice Cream Recipe
Enjoy this timeless chocolate ice cream recipe. It’s rich, creamy, and always a crowd-pleaser for any occasion.
Key Ingredients & Tips
- Good Quality Cocoa: Use Dutch-processed cocoa powder for a darker color and smoother chocolate flavor.
- Melt Chocolate First: Melting chocolate with a little warm liquid helps it blend smoothly into the ice cream base.
What You Need
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 4 oz good quality dark chocolate (chopped)
- 1 tsp vanilla extract
- Pinch of salt
⏱️ Time: 4-6 hours (includes chilling)🍽️ Yields: 1 quart
How to Make It
Step 1: Heat Liquids & Cocoa
In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and unsweetened cocoa powder. Heat over medium heat, stirring often, until the mixture is warm and simmering gently, and the sugar has dissolved. Remove from heat.
Step 2: Melt Chocolate
Add the chopped dark chocolate to the warm cream mixture. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth and evenly colored. Stir in the vanilla extract and a pinch of salt.
Step 3: Chill and Churn
Pour the chocolate base into a clean bowl, cover, and chill in the refrigerator until it is very cold, at least 4 hours or overnight. Once thoroughly chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze until it reaches your desired firmness.
📝 Final Note
A sprinkle of chocolate chips or shavings added during the last few minutes of churning can add a nice texture and extra chocolate flavor.
Easy Creamy Keto Ice Cream Recipe
This keto ice cream is smooth and satisfying, perfect for those following a low-carb diet. It’s surprisingly easy to make and very refreshing.
Key Ingredients & Tips
- Sugar Substitute: Use an erythritol or monk fruit sweetener that measures like sugar to keep it keto-friendly without affecting the texture too much.
- Xanthan Gum (Optional): A tiny amount can help prevent ice crystals and make the keto ice cream extra creamy, but use sparingly.
What You Need
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup keto-friendly sweetener (like erythritol or monk fruit blend)
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/4 tsp xanthan gum (optional, for creaminess)
- Pinch of salt
⏱️ Time: 5-7 hours (includes chilling)🍽️ Yields: 1 quart
How to Make It
Step 1: Warm Base Ingredients
In a medium saucepan, combine the heavy cream, unsweetened almond milk, and keto-friendly sweetener. Heat over medium heat, stirring occasionally, until the sweetener dissolves completely and the mixture is warm but not boiling.
Step 2: Thicken Gently
Whisk the egg yolks in a separate bowl. Slowly pour about half a cup of the warm cream mixture into the yolks, whisking constantly to temper them. Then, pour the yolk mixture back into the saucepan with the remaining cream. Cook gently over low heat, stirring constantly, until the mixture slightly thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract and xanthan gum (if using) and a pinch of salt.
Step 3: Chill and Freeze
Pour the keto ice cream base into a clean bowl, cover, and chill completely in the refrigerator for at least 4-6 hours, or overnight. Once thoroughly cold, churn in your ice cream maker according to its directions. Transfer the churned ice cream to an airtight container and freeze for an additional 2-3 hours until firm.
📝 Final Note
To soften stiff keto ice cream from the freezer, let it sit on the counter for 10-15 minutes before serving for easier scooping.
Easy Homemade Creamy Mango Gelato
Make this bright and fruity mango gelato for a light dessert. Its smooth texture and sweet mango flavor are wonderful on a hot day.
Key Ingredients & Tips
- Ripe Mangoes: Use very ripe mangoes for the best natural sweetness and intense flavor in your gelato.
- Less Cream, More Milk: Gelato traditionally uses more milk than cream, which gives it a denser, less airy texture compared to ice cream.
What You Need
- 2 large ripe mangoes (peeled, pitted, chopped)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
⏱️ Time: 5-7 hours (includes chilling)🍽️ Yields: 1 quart
How to Make It
Step 1: Puree Mangoes
In a blender or food processor, blend the chopped ripe mangoes until they form a very smooth puree. You should have approximately 1.5 to 2 cups of mango puree.
Step 2: Combine & Chill
In a large bowl, whisk together the mango puree, whole milk, heavy cream, granulated sugar, and lemon juice. Stir until the sugar is fully dissolved and the mixture is well combined.
Step 3: Churn & Set
Cover the mango mixture and chill it thoroughly in the refrigerator for at least 4-6 hours, or overnight, until it is very cold. Pour the cold mixture into your gelato or ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze for 2-3 hours until firm enough to scoop.
📝 Final Note
For an even brighter flavor, a tiny splash of lime juice added with the lemon juice can enhance the tropical taste of the mango.
