Oh, the joy of homemade ice cream! With your Donvier ice cream maker, you’re just moments away from creamy, dreamy desserts that will wow your family and friends. From classic vanilla to inventive seasonal flavors, this collection of 20 delicious recipes will inspire you to create frozen treats all year round. Let’s dive into these irresistible recipes that will make your Donvier your new favorite kitchen gadget!
Strawberry Swirl Cheesecake Ice Cream
Melt into pure bliss with this no-churn strawberry swirl cheesecake ice cream. Whip creamy cheesecake filling, swirl vibrant strawberry compote, and freeze into spoonable perfection. Your summer dessert game just leveled up.
Ingredients
– 2 cups heavy cream, cold
– 14 oz full-fat cream cheese, room temperature
– 1 cup granulated sugar
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
– 2 cups fresh strawberries, hulled and diced
– 1/4 cup granulated sugar (for compote)
– 1 tbsp freshly squeezed lemon juice
– 1/2 cup graham cracker crumbs
Instructions
1. Combine diced strawberries, 1/4 cup sugar, and lemon juice in a saucepan over medium heat.
2. Cook strawberry mixture for 8-10 minutes, stirring frequently until berries break down and liquid thickens to jam-like consistency.
3. Transfer strawberry compote to a bowl and chill completely in refrigerator for 45 minutes.
4. Beat cold heavy cream in a stand mixer fitted with whisk attachment on high speed until stiff peaks form, about 3-4 minutes.
5. In a separate bowl, beat room-temperature cream cheese with 1 cup sugar, vanilla extract, and sea salt until completely smooth and no lumps remain.
6. Gently fold whipped cream into cream cheese mixture using a spatula until fully incorporated and no white streaks remain.
7. Pour half of the cream cheese mixture into a 9×5-inch loaf pan lined with parchment paper.
8. Dollop half of the chilled strawberry compote over the first layer using a tablespoon.
9. Use a butter knife to gently swirl compote through cream mixture, creating 4-5 figure-eight patterns.
10. Sprinkle half of the graham cracker crumbs evenly over the swirled layer.
11. Repeat layers with remaining cream cheese mixture, strawberry compote, and graham cracker crumbs.
12. Cover pan tightly with plastic wrap, pressing directly against the surface of the ice cream.
13. Freeze for at least 8 hours or overnight until firm throughout.
14. Remove from freezer 10 minutes before serving to soften slightly for easy scooping.
Just imagine the creamy tang of cheesecake meeting sweet-tart strawberry ribbons in every spoonful. The graham cracker crumbs add satisfying crunch between velvety layers. Serve in waffle cones with fresh berry garnish or crumble over warm peach cobbler for an epic dessert mashup.
Mint Chocolate Chip Delight
Zesty mint meets rich chocolate in this frozen masterpiece that’ll stop your scroll. Whip up this creamy dream in minutes—your freezer’s about to become dessert heaven. Get ready for the most refreshing bite you’ll taste all year.
Ingredients
– 2 cups heavy cream, cold
– 14 oz sweetened condensed milk
– 1 tsp pure peppermint extract
– 8 drops green food coloring
– 1 cup dark chocolate chips, finely chopped
– 1/4 cup crushed chocolate wafer cookies
Instructions
1. Chill a large stainless steel mixing bowl in the freezer for 15 minutes.
2. Pour 2 cups cold heavy cream into the chilled bowl.
3. Whip the cream using an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
4. Gently fold in 14 oz sweetened condensed milk using a silicone spatula.
5. Add 1 tsp pure peppermint extract and 8 drops green food coloring to the mixture.
6. Fold the ingredients together until evenly distributed and no white streaks remain.
7. Sprinkle 1 cup finely chopped dark chocolate chips over the mint mixture.
8. Add 1/4 cup crushed chocolate wafer cookies to the bowl.
9. Gently fold the chocolate and cookie pieces into the mint base until just combined.
10. Transfer the mixture to a 9×5-inch loaf pan lined with parchment paper.
11. Smooth the top with an offset spatula to create an even surface.
12. Cover the pan tightly with plastic wrap, pressing it directly onto the surface.
13. Freeze for at least 6 hours or until completely firm.
14. Remove from freezer and let stand at room temperature for 5 minutes before slicing.
15. Use a warm knife to cut clean slices through the frozen dessert.
Creamy texture melts instantly while the dark chocolate provides satisfying crunch. Layer slices between chocolate graham crackers for an ice cream sandwich upgrade, or crumble over hot fudge for ultimate decadence. That cool mint finish will have you reaching for seconds before the first bite even settles.
Salted Caramel Pecan Ice Cream
Whip up this decadent salted caramel pecan ice cream that’ll have your taste buds doing backflips. We’re talking buttery toasted pecans swirled through velvety caramel ice cream with just the right salty kick. Forget store-bought—this homemade version delivers restaurant-quality richness in every scoop.
Ingredients
– 2 cups heavy cream, cold
– 1 cup whole milk
– 3/4 cup granulated sugar
– 6 large pasture-raised egg yolks, lightly beaten
– 1 teaspoon pure vanilla extract
– 1/2 cup unsalted butter
– 1 cup dark brown sugar, packed
– 1/2 cup light corn syrup
– 1 teaspoon flaky sea salt
– 1 cup raw pecan halves, roughly chopped
Instructions
1. Preheat your oven to 350°F and spread the chopped pecans in a single layer on a baking sheet.
2. Toast the pecans for 8-10 minutes until fragrant and lightly golden, stirring halfway through.
3. Combine heavy cream, whole milk, and granulated sugar in a saucepan over medium heat.
4. Heat the cream mixture until it reaches 170°F, stirring constantly with a whisk.
5. Temper the beaten egg yolks by slowly pouring 1 cup of the hot cream mixture into them while whisking vigorously.
6. Pour the tempered yolk mixture back into the saucepan with the remaining cream.
7. Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 175°F).
8. Strain the custard through a fine-mesh sieve into a clean bowl.
9. Stir in the vanilla extract and chill the custard in an ice bath until it reaches 40°F.
10. Melt the unsalted butter in a heavy-bottomed saucepan over medium heat.
11. Add the dark brown sugar and light corn syrup, stirring continuously until the sugar dissolves completely.
12. Cook the caramel without stirring for 4-5 minutes until it reaches 240°F on a candy thermometer.
13. Carefully whisk 1/2 cup of the chilled custard into the hot caramel until fully incorporated.
14. Gradually whisk the caramel mixture back into the remaining custard base.
15. Stir in the flaky sea salt until evenly distributed.
16. Churn the ice cream base in your ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency.
17. Fold the toasted pecans into the churned ice cream with a spatula.
18. Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm.
Creamy perfection meets crunchy satisfaction in every bite of this frozen treat. The velvety caramel base provides a smooth backdrop for those buttery toasted pecans, while the flaky salt cuts through the sweetness beautifully. Try serving it sandwiched between chewy chocolate chip cookies or crumbled over warm apple pie for the ultimate dessert experience.
Coconut Mango Tropical Ice Cream
OBSESSED with tropical flavors? This coconut mango ice cream delivers pure paradise in every scoop. Forget complicated recipes—this no-churn beauty comes together in minutes. Your summer dessert game just leveled up.
Ingredients
– 2 cups heavy cream, cold
– 14 oz sweetened condensed milk
– 1 cup mango puree, strained
– 1/2 cup full-fat coconut cream
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
Instructions
1. Chill a 9×5-inch loaf pan in the freezer for 30 minutes.
2. Pour cold heavy cream into a stand mixer bowl fitted with the whisk attachment.
3. Whip the cream on medium-high speed until stiff peaks form, about 3-4 minutes.
4. In a separate bowl, whisk together sweetened condensed milk, strained mango puree, coconut cream, vanilla extract, and fine sea salt until fully incorporated.
5. Gently fold the mango mixture into the whipped cream using a rubber spatula, being careful not to deflate the mixture.
6. Transfer the ice cream base to the chilled loaf pan, smoothing the top with an offset spatula.
7. Cover the surface directly with parchment paper to prevent ice crystals from forming.
8. Freeze for at least 6 hours or until firm to the touch.
Keep this tropical treat in the freezer until ready to serve. The coconut cream creates an incredibly smooth texture that melts luxuriously on the tongue. For an elegant presentation, scoop into chilled coconut shells and garnish with toasted coconut flakes—the contrast of creamy and crunchy is pure magic.
Blueberry Lemonade Sorbet
Sizzle up your summer with this vibrant frozen treat. Blend fresh berries with zesty citrus for instant refreshment. Your new go-to dessert is just a freeze away.
Ingredients
– 2 cups fresh wild blueberries
– ¾ cup freshly squeezed lemon juice
– ¾ cup granulated cane sugar
– ½ cup filtered water
– 1 tablespoon premium vodka
Instructions
1. Combine ¾ cup granulated cane sugar and ½ cup filtered water in a small saucepan over medium heat.
2. Stir continuously until sugar completely dissolves, about 3-4 minutes, creating a simple syrup.
3. Remove syrup from heat and cool to room temperature, approximately 20 minutes.
4. Puree 2 cups fresh wild blueberries in a high-speed blender until completely smooth.
5. Strain blueberry puree through a fine-mesh sieve to remove all skins and seeds.
6. Whisk together strained blueberry puree, cooled simple syrup, and ¾ cup freshly squeezed lemon juice in a large bowl.
7. Incorporate 1 tablespoon premium vodka into the mixture, which prevents ice crystal formation.
8. Pour mixture into a shallow freezer-safe container, covering surface directly with parchment paper.
9. Freeze for 2 hours, then scrape with a fork to break up ice crystals.
10. Repeat scraping every 30 minutes for 2-3 additional cycles until fluffy and frozen.
11. Transfer to an airtight container and freeze completely for 4-6 hours before serving.
Melt into this creamy sorbet that bursts with tart lemon and sweet berry notes. The velvety texture scoops perfectly into chilled coupe glasses. Garnish with fresh mint sprigs and lemon zest for an elegant presentation that belies its simple preparation.
Pistachio Almond Bliss Ice Cream
Ditch the boring ice cream—this pistachio almond bliss is about to become your freezer’s main character. Dreamy pistachio paste swirls with toasted almond slivers in a velvety custard base that’ll make you forget store-bought ever existed. Get ready for that satisfying crunch-meets-cream situation you’ve been craving.
Ingredients
– 2 cups heavy cream, cold
– 1 cup whole milk
– ¾ cup granulated sugar
– 6 large pasture-raised egg yolks
– ½ cup unsalted pistachio paste
– ⅓ cup toasted almond slivers
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Combine 2 cups heavy cream, 1 cup whole milk, and ½ cup granulated sugar in a heavy-bottomed saucepan.
2. Heat the mixture over medium heat until it reaches 170°F, stirring occasionally with a silicone spatula.
3. Whisk 6 large pasture-raised egg yolks with remaining ¼ cup granulated sugar in a separate bowl until pale and thickened.
4. Temper the egg mixture by slowly pouring 1 cup of the hot cream mixture into the yolks while whisking constantly.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream.
6. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon and reaches 175°F.
7. Immediately strain the custard through a fine-mesh sieve into a clean bowl.
8. Whisk in ½ cup unsalted pistachio paste, 1 teaspoon pure vanilla extract, and ¼ teaspoon fine sea salt until fully incorporated.
9. Cool the custard to room temperature, then cover with plastic wrap pressed directly against the surface.
10. Refrigerate the custard for at least 4 hours or until thoroughly chilled at 40°F.
11. Churn the chilled custard in an ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency.
12. Fold in ⅓ cup toasted almond slivers during the last minute of churning.
13. Transfer the ice cream to an airtight container and freeze for 4-6 hours until firm.
Gloriously creamy with that signature pistachio green marbling throughout, each scoop delivers buttery almond crunch against the smooth custard base. Serve it sandwiched between chewy almond biscotti or crumbled over dark chocolate espresso affogato for next-level dessert moments.
Raspberry White Chocolate Chunk Ice Cream
Yearning for that perfect sweet-tart combo? You’ve found it. This raspberry white chocolate chunk ice cream delivers creamy luxury with vibrant berry bursts—no ice cream maker required.
Ingredients
- 2 cups heavy cream, cold
- 1 cup whole milk
- ¾ cup granulated sugar
- 6 large pasture-raised egg yolks
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 1½ cups fresh raspberries, mashed
- 4 ounces premium white chocolate, finely chopped
Instructions
- Combine 1 cup heavy cream, whole milk, and half the sugar in a saucepan over medium heat until steam rises and tiny bubbles form at the edges (175°F).
- Whisk egg yolks with remaining sugar in a separate bowl until pale and thickened.
- Slowly pour half the warm cream mixture into the yolks while whisking constantly to temper.
- Pour the tempered yolk mixture back into the saucepan and cook over low heat, stirring with a spatula, until it coats the back of a spoon (180°F).
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Stir in the remaining cold heavy cream, vanilla extract, and fine sea salt.
- Chill the custard in an ice bath, stirring occasionally, until it reaches 40°F.
- Fold in the mashed raspberries until just incorporated.
- Pour the mixture into a loaf pan, cover with parchment paper pressed directly on the surface, and freeze for 2 hours.
- Remove from freezer, scrape frozen edges into the center with a fork, and whisk vigorously to break up ice crystals.
- Sprinkle the finely chopped white chocolate evenly over the semi-frozen base.
- Return to freezer for 4 more hours, repeating the scraping and whisking process every hour.
Marvel at the velvety texture studded with tart raspberry swirls and creamy white chocolate pockets. Serve scoops in chilled espresso cups for an elegant twist, or sandwich between chewy brownie slabs for ultimate indulgence.
Pumpkin Spice Latte Ice Cream
Zero excuses needed—this pumpkin spice latte ice cream brings autumn’s favorite drink to your freezer. Zest up your dessert game with creamy espresso swirls and warm spice notes that’ll have you scooping straight from the container. Forget basic flavors; this homemade version outshines any coffee shop offering.
Ingredients
– 2 cups heavy cream, cold
– 1 cup whole milk
– ¾ cup granulated sugar
– 6 large pasture-raised egg yolks
– 2 tbsp pumpkin purée
– 1½ tsp pumpkin pie spice blend
– ¼ cup strongly brewed espresso, chilled
– 1 tsp pure vanilla extract
– ¼ tsp fine sea salt
Instructions
1. Combine 2 cups cold heavy cream and 1 cup whole milk in a saucepan over medium heat until steam rises (about 160°F).
2. Whisk ¾ cup granulated sugar with 6 pasture-raised egg yolks in a separate bowl until pale yellow ribbons form.
3. Temper the egg mixture by slowly pouring half the warm cream mixture into the yolks while whisking constantly.
4. Pour the tempered yolk mixture back into the saucepan and cook over low heat, stirring with a silicone spatula until the custard coats the back of a spoon (180°F).
5. Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
6. Whisk in 2 tbsp pumpkin purée, 1½ tsp pumpkin pie spice blend, ¼ cup chilled espresso, 1 tsp pure vanilla extract, and ¼ tsp fine sea salt until fully incorporated.
7. Chill the mixture in an ice bath, stirring occasionally until it reaches 40°F (about 15 minutes).
8. Transfer the chilled base to an ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency (20-25 minutes).
9. Scoop the churned ice cream into a freezer-safe container, press parchment paper directly onto the surface, and freeze for at least 4 hours until firm.
10. Let the ice cream sit at room temperature for 5-7 minutes before scooping to achieve perfect texture.
Velvety smooth with specks of real pumpkin and espresso, this ice cream delivers warm spice notes that deepen as it melts. Serve it sandwiched between gingersnap cookies or crumbled over warm apple crisp for contrasting temperatures. The creamy texture holds its shape beautifully while releasing waves of coffee and cinnamon in every bite.
Tiramisu Cream Ice Cream
Kick your dessert game up a notch with this sophisticated twist on Italian classics. We’re transforming tiramisu’s creamy layers into scoopable perfection that’ll make your freezer the hottest spot in town. Get ready to impress with every luxurious bite.
Ingredients
– 2 cups heavy cream, cold
– 1 cup whole milk
– 3/4 cup granulated sugar
– 6 large pasture-raised egg yolks
– 1/4 cup espresso, cooled to room temperature
– 2 tablespoons coffee liqueur
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1/2 cup mascarpone cheese, room temperature
– 1/4 cup crushed ladyfinger cookies
– 2 tablespoons Dutch-process cocoa powder
Instructions
1. Combine heavy cream, whole milk, and half the sugar in a heavy-bottomed saucepan over medium heat.
2. Heat the mixture to 170°F, stirring constantly with a silicone spatula to prevent scorching.
3. Whisk egg yolks with remaining sugar in a separate bowl until pale and thickened, about 3 minutes.
4. Temper the egg mixture by slowly pouring 1 cup of the hot cream mixture into the yolks while whisking vigorously.
5. Pour the tempered yolk mixture back into the saucepan, stirring continuously.
6. Cook the custard over medium-low heat until it reaches 180°F and coats the back of a spoon, about 5-7 minutes.
7. Immediately strain the custard through a fine-mesh sieve into a clean bowl.
8. Whisk in espresso, coffee liqueur, vanilla extract, and fine sea salt until fully incorporated.
9. Cool the custard to room temperature by placing the bowl in an ice bath, stirring occasionally for 15 minutes.
10. Whisk mascarpone cheese into the cooled custard until completely smooth and no lumps remain.
11. Cover the bowl with plastic wrap, pressing it directly onto the custard surface to prevent skin formation.
12. Refrigerate the custard for at least 4 hours or until thoroughly chilled at 40°F.
13. Churn the chilled custard in your ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency.
14. Layer the churned ice cream with crushed ladyfinger cookies in a freezer-safe container.
15. Sift Dutch-process cocoa powder evenly over the top layer using a fine-mesh strainer.
16. Freeze the ice cream for 4-6 hours or until firm enough to scoop.
This frozen delight delivers tiramisu’s signature coffee-kissed creaminess with an ethereal lightness that melts on the tongue. Try serving it between two crisp pizzelle cookies for an elegant ice cream sandwich, or layer it with fresh berries for a stunning parfait presentation that celebrates both texture and flavor complexity.
Black Cherry Dark Chocolate Ice Cream
Grab your ice cream maker because this black cherry dark chocolate combo is about to become your new freezer obsession. Get ready for creamy, dreamy perfection that balances sweet-tart cherries with rich, bittersweet chocolate in every spoonful. This decadent treat comes together with surprisingly simple techniques for professional-level results.
Ingredients
– 2 cups heavy cream, cold
– 1 cup whole milk
– ¾ cup granulated sugar
– 6 large egg yolks, pasture-raised
– 8 ounces dark chocolate (70% cacao), finely chopped
– 1½ cups fresh black cherries, pitted and halved
– ¼ cup cherry liqueur
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
Instructions
1. Combine 1 cup heavy cream, whole milk, and granulated sugar in a medium saucepan over medium heat.
2. Heat the mixture until it reaches 170°F, stirring constantly with a silicone spatula to dissolve sugar completely.
3. Whisk 6 egg yolks in a separate bowl until pale yellow and slightly thickened.
4. Temper the egg yolks by slowly pouring ½ cup of the hot cream mixture into the yolks while whisking vigorously.
5. Pour the tempered yolk mixture back into the saucepan with the remaining cream.
6. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon at 175°F.
7. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
8. Add the finely chopped dark chocolate to the hot custard and let sit for 2 minutes to melt.
9. Whisk the chocolate into the custard until completely smooth and emulsified.
10. Stir in the remaining 1 cup cold heavy cream, vanilla extract, and fine sea salt.
11. Chill the ice cream base in an ice bath until it reaches 40°F, about 20 minutes.
12. Transfer the chilled base to your ice cream maker and churn according to manufacturer’s instructions.
13. While the ice cream churns, macerate the pitted cherry halves with cherry liqueur for 15 minutes.
14. During the last 5 minutes of churning, add the macerated cherries and any accumulated liquid.
15. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm.
For ultimate creaminess, ensure your ice cream base is completely cold before churning. The strained custard creates that velvety texture you crave. Freeze your container beforehand to prevent ice crystals from forming. Final scoop reveals intense chocolate richness punctuated by juicy cherry bursts that cut through the sweetness. Serve it sandwiched between chewy brownie cookies or crumbled over warm bread pudding for next-level dessert moments.
Summary
Versatile and delicious—these 20 Donvier ice cream recipes offer endless frozen treats for any occasion. We hope you’ll whip up a batch, share your favorites in the comments, and pin this roundup to your Pinterest boards for easy access. Happy churning!
