Homemade ice cream is creamy, rich, and so easy to make!

Instructions

1. Mash strawberries with ¼ cup sugar and let sit 10 minutes.

2. Whisk milk and remaining sugar until dissolved.

3. Add cream, strawberries, and vanilla.

4. Churn in ice cream maker and freeze until firm.

Instructions

1. In a bowl, whisk cocoa powder, sugar, and milk until smooth.

2. Add heavy cream, vanilla, and salt and mix well.

3. Pour mixture into an ice cream maker and churn for 20–25 minutes until thick.

4. Transfer to a container and freeze 2–3 hours until firm.

5. Scoop into a bowl and serve.

Vanilla Ice Cream

Yield: about 1 quart (4–6 servings)

Ingredients

2 cups heavy cream

1 cup whole milk

¾ cup sugar

1 tbsp vanilla extract

Pinch of salt

Instructions

1. In a bowl, whisk milk and sugar until sugar dissolves.

2. Add heavy cream, vanilla, and salt. Mix well.

3. Pour into an ice cream maker and churn according to instructions (about 20–25 minutes).

4. Freeze 2–3 hours for firmer texture.

Cookies & Cream Ice Cream

Yield: About 1 quart (4–6 servings)

Ingredients

2 cups heavy cream

1 cup whole milk

¾ cup sugar

1 tsp vanilla extract

Pinch of salt

1 cup crushed chocolate sandwich cookies (like Oreo)

Instructions

1. In a bowl, whisk milk and sugar until the sugar dissolves.

2. Add heavy cream, vanilla, and salt. Mix until smooth.

3. Pour the mixture into an ice cream maker and churn for 20–25 minutes.

4. During the last 2–3 minutes, add the crushed cookies so they mix evenly.

5. Transfer to a container and freeze 2–3 hours until firm.

6. Scoop and serve.

Blueberry Ice Cream

Yield: About 1 quart (4–6 servings)

Ingredients

1½ cups fresh or frozen blueberries

¾ cup sugar

2 cups heavy cream

1 cup whole milk

1 tsp vanilla extract

1 tbsp lemon juice (optional, brightens flavor)

Instructions

1. Cook the blueberries

In a small saucepan combine blueberries and sugar. Cook over medium heat for 5–7 minutes until the berries break down and become syrupy.

2. Blend

Mash or blend the blueberry mixture until smooth. Let it cool completely.

3. Make the ice cream base

In a bowl whisk together heavy cream, milk, vanilla, and lemon juice.

4. Combine

Stir the cooled blueberry puree into the cream mixture.

5. Churn

Pour into an ice cream maker and churn for 20–25 minutes until thick and creamy.

6. Freeze

Transfer to a container and freeze 2–3 hours until firm.