20 Creamy Donvier Ice Cream Maker Delicious Recipes

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!

Classic Vanilla Bean Ice Cream

Y’all ready for the creamiest, dreamiest vanilla bean ice cream? This isn’t your average frozen dessert—we’re talking rich, velvety perfection that’ll make your taste buds dance. Forget store-bought versions; this homemade classic delivers pure vanilla euphoria in every spoonful.

Ingredients

• 2 cups heavy cream (preferably organic, high-fat)
• 1 cup whole milk (preferably grass-fed)
• ¾ cup granulated sugar
• 6 large pasture-raised egg yolks
• 1 whole vanilla bean, split and scraped
• ¼ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract

Instructions

1. Combine 2 cups heavy cream, 1 cup whole milk, and scraped vanilla bean seeds with pod in a heavy-bottomed saucepan.
2. Heat mixture over medium heat until it reaches 170°F, stirring occasionally with a wooden spoon.
3. Meanwhile, whisk 6 large pasture-raised egg yolks and ¾ cup granulated 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 eggs 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 silicone spatula, until the custard thickens and coats the back of a spoon at 175°F.
7. Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any cooked egg bits.
8. Whisk in ¼ teaspoon fine sea salt and 1 teaspoon pure vanilla extract 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 it reaches 40°F.
11. Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency.
12. Transfer the churned ice cream to an airtight container and freeze for 4-6 hours until firm.

What makes this vanilla bean ice cream truly exceptional is its silky-smooth texture that melts luxuriously on the tongue. The real vanilla bean creates those beautiful speckles and delivers an aromatic depth that artificial extracts can’t match. Serve it alongside warm apple pie, crumble it over espresso affogato-style, or simply enjoy it straight from the container—this ice cream transforms any moment into pure indulgence.

Rich Chocolate Fudge Ice Cream

Melt into chocolate heaven with this decadent fudge ice cream. Whip up this velvety frozen treat that transforms basic ingredients into pure indulgence. Your ice cream maker will thank you for this rich creation.

Ingredients

– 2 cups heavy cream, cold
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1/2 cup Dutch-process cocoa powder, sifted
– 6 large pasture-raised egg yolks
– 8 oz high-quality dark chocolate (70% cacao), finely chopped
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt

Instructions

1. Combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/2 cup sifted Dutch-process cocoa powder in a medium saucepan.
2. Heat the mixture over medium heat, whisking constantly, until the sugar dissolves completely and tiny bubbles form around the edges (approximately 5-7 minutes).
3. Temper 6 large pasture-raised egg yolks by slowly pouring 1/2 cup of the hot cream mixture into the yolks while whisking vigorously.
4. Pour the tempered yolk mixture back into the saucepan with the remaining cream base.
5. Cook over medium-low heat, stirring constantly with a silicone spatula, until the custard thickens enough to coat the back of a spoon (165°F on an instant-read thermometer).
6. Immediately remove from heat and stir in 8 oz finely chopped dark chocolate until completely melted and smooth.
7. Whisk in 1 tsp pure vanilla extract and 1/4 tsp fine sea salt.
8. Strain the custard through a fine-mesh sieve into a clean bowl to ensure silky texture.
9. Cool the custard to room temperature, then cover and refrigerate for at least 4 hours until thoroughly chilled (40°F).
10. Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency (20-25 minutes).
11. Transfer to an airtight container and freeze for 4-6 hours until firm enough to scoop.

This ice cream delivers an intensely fudgy texture that melts luxuriously on the tongue. The deep chocolate flavor shines through with just enough sweetness to balance the bitterness. Try serving it sandwiched between chewy brownie cookies or drizzled with warm salted caramel for ultimate decadence.

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.

Cookies and Cream Dream Ice Cream

A creamy, dreamy frozen treat that’s about to blow your dessert game wide open. Packed with crushed chocolate sandwich cookies and rich vanilla custard, this ice cream delivers pure indulgence in every scoop. Get ready to churn up magic that’ll have everyone begging for the recipe.

Ingredients

• 2 cups heavy cream, cold
• 1 cup whole milk
• ¾ cup granulated sugar
• 6 large pasture-raised egg yolks
• 1 tablespoon pure vanilla extract
• ¼ teaspoon fine sea salt
• 20 chocolate sandwich cookies, roughly crushed

Instructions

1. Combine heavy cream, whole milk, and half the sugar in a heavy-bottomed saucepan over medium heat.
2. Heat the mixture until it reaches 170°F, stirring occasionally with a silicone spatula to prevent scorching.
3. Whisk egg yolks with remaining sugar and fine sea salt in a separate bowl until pale and thickened.
4. Temper the yolks by slowly pouring half the hot cream mixture into the yolks while whisking constantly.
5. Pour the tempered yolk mixture back into the saucepan with the remaining cream.
6. Cook over medium-low heat, stirring continuously, until the custard thickens and coats the back of a spoon at 175°F.
7. Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
8. Stir in pure vanilla extract and let the custard cool to room temperature, about 1 hour.
9. Cover the bowl with plastic wrap, pressing it directly onto the custard surface to prevent skin formation.
10. Refrigerate the custard for at least 4 hours or until thoroughly chilled at 40°F.
11. Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency.
12. Fold in roughly crushed chocolate sandwich cookies during the last 2 minutes of churning.
13. Transfer the ice cream to an airtight container and freeze for 4-6 hours until firm.

Heavenly creamy texture meets satisfying cookie crunch in every bite. The rich vanilla base perfectly balances the dark chocolate cookie pieces. Try serving it sandwiched between two giant cookies or crumbled over a warm brownie for ultimate dessert decadence.

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.

Peanut Butter Cup Crunch Ice Cream

Kick your dessert game into high gear with this frozen masterpiece. Peanut butter and chocolate collide in creamy perfection, delivering that nostalgic candy bar flavor in spoonable form. Get ready for the crunch that’ll make your taste buds dance.

Ingredients

– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1/4 cup light corn syrup
– 6 large pasture-raised egg yolks
– 1 teaspoon pure vanilla extract
– 1/2 cup creamy peanut butter
– 1 cup chopped peanut butter cups
– 1/2 cup roasted peanuts, roughly chopped

Instructions

1. Combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/4 cup light corn syrup in a heavy-bottomed saucepan.
2. Heat the mixture over medium heat until it reaches 170°F, stirring constantly with a silicone spatula to prevent scorching.
3. Whisk 6 large pasture-raised egg yolks in a separate bowl until pale yellow and slightly thickened.
4. Temper the egg yolks 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 with the remaining cream.
6. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon at 180°F.
7. Immediately strain the custard through a fine-mesh sieve into a clean bowl.
8. Whisk in 1 teaspoon pure vanilla extract and 1/2 cup creamy peanut butter until fully incorporated.
9. Chill the ice cream base in an ice bath until it reaches 40°F, then refrigerate for 4 hours.
10. Churn the chilled base in an ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency.
11. Fold in 1 cup chopped peanut butter cups and 1/2 cup roasted peanuts during the last 2 minutes of churning.
12. Transfer to an airtight container and freeze for at least 6 hours until firm.

But the real magic happens when you scoop it—creamy peanut butter ice cream gives way to crunchy peanut clusters and melty chocolate pockets. Serve it sandwiched between two chocolate chip cookies for the ultimate ice cream experience, or crumble extra peanut butter cups over the top for maximum decadence.

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.

Espresso Coffee Chip Ice Cream

Lose your afternoon slump with this caffeinated frozen treat that blends rich espresso with dark chocolate chunks. This homemade ice cream delivers that coffee shop buzz in every creamy scoop—perfect for dessert or a 3 PM pick-me-up. Let’s churn up something magical that’ll have you ditching the drive-thru forever.

Ingredients

• 2 cups heavy cream, cold
• 1 cup whole milk
• 3/4 cup granulated sugar
• 6 large pasture-raised egg yolks
• 2 tablespoons finely ground espresso beans
• 1 teaspoon pure vanilla extract
• 1/2 cup dark chocolate chunks (70% cacao)

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 on a digital thermometer, stirring constantly with a whisk to dissolve the sugar completely.
3. Whisk pasture-raised egg yolks in a separate bowl until pale and slightly thickened, about 2 minutes.
4. Slowly temper the egg yolks by gradually pouring 1/2 cup of the hot cream mixture into the yolks while whisking vigorously to prevent curdling.
5. Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture, whisking continuously.
6. Cook the custard over medium-low heat until it thickens and coats the back of a spoon, reaching 175°F on a digital thermometer.
7. Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg particles.
8. Whisk in the remaining 1 cup cold heavy cream, finely ground espresso beans, and pure vanilla extract until fully incorporated.
9. Cover the bowl tightly with plastic wrap, pressing it directly onto the custard surface to prevent skin formation.
10. Refrigerate the custard for exactly 8 hours until thoroughly chilled at 40°F or below.
11. Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency, about 25-30 minutes.
12. Fold in dark chocolate chunks during the last 2 minutes of churning to distribute evenly without overmixing.
13. Transfer the ice cream to an airtight container and press parchment paper directly onto the surface.
14. Freeze for at least 6 hours until firm enough to scoop, maintaining 0°F freezer temperature.

Chilled to perfection, this ice cream boasts a velvety texture that melts luxuriously on the tongue. The bold espresso notes cut through the richness while the dark chocolate chunks provide satisfying crunch. Try serving it between two espresso-dusted cookies for an affogato-inspired sandwich that’ll elevate your dessert game instantly.

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.

Banana Nutella Swirl Ice Cream

Scoop up this dreamy frozen treat that’ll make your taste buds dance—creamy banana ice cream swirled with rich Nutella in every spoonful. Forget boring desserts; this homemade masterpiece combines sweet fruit with chocolate hazelnut magic that’s guaranteed to disappear fast. Perfect for hot days or whenever you need a sweet escape.

Ingredients

– 2 cups heavy cream, chilled
– 1 cup whole milk
– 3/4 cup granulated sugar
– 4 large pasture-raised egg yolks, lightly beaten
– 2 teaspoons pure vanilla extract
– 3 very ripe medium bananas, mashed to a smooth purée
– 1/2 cup Nutella, slightly warmed

Instructions

1. Combine the chilled heavy cream, whole milk, and granulated sugar in a medium saucepan over medium heat.
2. Heat the mixture until it reaches 170°F on a digital thermometer, stirring constantly with a whisk to dissolve the sugar completely.
3. Temper the lightly beaten pasture-raised egg yolks by slowly pouring 1/2 cup of the hot cream mixture into them while whisking vigorously.
4. Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly with a silicone spatula.
5. Continue cooking until the custard thickens enough to coat the back of a spoon and reaches 175°F on a digital thermometer.
6. Remove the custard from heat and stir in the pure vanilla extract and mashed banana purée until fully incorporated.
7. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture.
8. Chill the custard in an ice bath, stirring occasionally, until it reaches 40°F, then cover and refrigerate for at least 4 hours or overnight.
9. Churn the chilled custard in an ice cream maker according to manufacturer’s instructions until it reaches a soft-serve consistency.
10. Drizzle the slightly warmed Nutella over the churned ice cream in ribbons.
11. Gently fold the Nutella into the ice cream 3-4 times with a spatula to create distinct swirls without fully mixing.
12. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

A silky smooth banana base provides the perfect canvas for those decadent Nutella ribbons that melt on your tongue. The contrast between cool creaminess and rich chocolate hazelnut swirls creates an addictive texture experience. Try serving it sandwiched between chewy chocolate chip cookies or crumbled over warm waffles for an extra-indulgent treat.

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

1. 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).
2. Whisk egg yolks with remaining sugar in a separate bowl until pale and thickened.
3. Slowly pour half the warm cream mixture into the yolks while whisking constantly to temper.
4. 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).
5. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
6. Stir in the remaining cold heavy cream, vanilla extract, and fine sea salt.
7. Chill the custard in an ice bath, stirring occasionally, until it reaches 40°F.
8. Fold in the mashed raspberries until just incorporated.
9. Pour the mixture into a loaf pan, cover with parchment paper pressed directly on the surface, and freeze for 2 hours.
10. Remove from freezer, scrape frozen edges into the center with a fork, and whisk vigorously to break up ice crystals.
11. Sprinkle the finely chopped white chocolate evenly over the semi-frozen base.
12. 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.

Lavender Honey Ice Cream

Y’all, this isn’t your grandma’s ice cream. We’re talking floral-forward frozen perfection that’ll make your taste buds dance. Get ready to level up your dessert game with this showstopper.

Ingredients

– 2 cups heavy cream (minimum 36% milkfat)
– 1 cup whole milk
– ¾ cup wildflower honey
– 6 large pasture-raised egg yolks
– 2 tablespoons dried culinary lavender buds
– ¼ teaspoon fine sea salt

Instructions

1. Combine 2 cups heavy cream, 1 cup whole milk, and 2 tablespoons dried culinary lavender buds in a heavy-bottomed saucepan.
2. Heat the mixture over medium heat until it reaches 170°F on an instant-read thermometer, stirring occasionally with a silicone spatula.
3. Remove from heat, cover the saucepan, and steep for 25 minutes to extract maximum floral essence.
4. Strain the lavender-infused cream through a fine-mesh sieve into a clean bowl, pressing gently on the buds to release trapped liquid.
5. In a separate bowl, whisk 6 large pasture-raised egg yolks with ¾ cup wildflower honey and ¼ teaspoon fine sea salt until pale and ribbon-like.
6. Temper the egg mixture by slowly pouring 1 cup of the warm lavender cream into the yolks while whisking constantly.
7. Pour the tempered egg mixture back into the remaining lavender cream in the saucepan.
8. Cook over medium-low heat, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon (approximately 175°F).
9. Immediately strain the custard through a fine-mesh sieve into a clean container to ensure silky texture.
10. Chill the custard in an ice bath until it reaches 40°F, then refrigerate for at least 4 hours or overnight.
11. Churn the chilled custard in your ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency.
12. Transfer to an airtight container and freeze for 4-6 hours until firm.

Smooth as velvet with delicate floral notes that dance alongside the wildflower honey’s complexity. Serve scoops over warm shortbread cookies or drizzle with extra honey for an elegant presentation that belies its simple preparation.

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.

Matcha Green Tea Ice Cream

Grab your whisk and get ready for the creamiest, most vibrant green tea experience. This matcha ice cream delivers that perfect earthy-sweet balance with zero ice crystals. Seriously, your ice cream maker is about to become your new best friend.

Ingredients

– 2 cups heavy cream (preferably organic)
– 1 cup whole milk
– ¾ cup granulated sugar
– 6 large pasture-raised egg yolks
– 2 tablespoons high-quality ceremonial-grade matcha powder
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt

Instructions

1. Combine 2 cups heavy cream, 1 cup whole milk, and ¾ cup granulated sugar in a heavy-bottomed saucepan.
2. Heat the mixture over medium heat until it reaches 170°F, stirring constantly with a silicone spatula to dissolve the sugar completely.
3. Whisk 6 large pasture-raised egg yolks in a separate bowl until pale and slightly thickened.
4. Temper the egg yolks by slowly pouring 1 cup of the hot cream mixture into the yolks while whisking vigorously.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
6. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (approximately 180°F).
7. Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
8. Whisk 2 tablespoons high-quality ceremonial-grade matcha powder with 2 tablespoons of the hot custard in a small bowl to form a smooth paste.
9. Whisk the matcha paste back into the main custard until fully incorporated and vibrant green.
10. Stir in 1 teaspoon pure vanilla extract and ¼ teaspoon fine sea salt.
11. Cool the custard to room temperature by placing the bowl in an ice bath, stirring occasionally.
12. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
13. Refrigerate the custard for at least 4 hours or until thoroughly chilled at 40°F.
14. Churn the chilled custard in your ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency.
15. Transfer the ice cream to an airtight container and press parchment paper directly onto the surface.
16. Freeze for at least 6 hours or until firm at 0°F.

Finally, scoop this velvety masterpiece into waffle cones or layer it with red bean paste for an authentic Japanese parfait. The matcha’s subtle bitterness perfectly cuts through the rich custard base, creating that addictive umami-sweet contrast we all crave. For an extra textural surprise, sprinkle with crushed pistachios right before serving.

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.

Toasted Marshmallow S’mores Ice Cream

Brace your taste buds—this frozen masterpiece transforms campfire nostalgia into creamy perfection. We’re smashing toasted marshmallows into premium ice cream with crunchy graham cracker chunks and molten chocolate ribbons. Get ready for the ultimate freezer-to-mouth experience that’ll make you ditch the campfire.

Ingredients

– 2 cups heavy cream (36% milkfat)
– 1 cup whole milk (3.25% milkfat)
– ¾ cup granulated sugar
– 6 large pasture-raised egg yolks
– 1 teaspoon pure vanilla extract
– 12 large marshmallows
– 1 cup graham cracker pieces (¼-inch chunks)
– 4 ounces 70% dark chocolate, finely chopped
– 2 tablespoons unsalted butter

Instructions

1. Combine 2 cups heavy cream and 1 cup whole milk in a heavy-bottomed saucepan over medium heat.
2. Heat the dairy mixture until it reaches 170°F on a digital thermometer, stirring constantly with a silicone spatula.
3. Whisk ¾ cup granulated sugar with 6 large pasture-raised egg yolks in a separate bowl until pale yellow and ribbon-like.
4. Temper the egg mixture by slowly pouring 1 cup of the hot cream into the yolks while whisking vigorously.
5. Pour the tempered yolk mixture back into the saucepan with the remaining cream.
6. Cook the custard over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon at 175°F.
7. Strain the custard through a fine-mesh sieve into a clean bowl.
8. Stir in 1 teaspoon pure vanilla extract.
9. Chill the custard in an ice bath until it reaches 40°F, then refrigerate for 4 hours.
10. Arrange 12 large marshmallows on a parchment-lined baking sheet.
11. Broil the marshmallows 6 inches from the heat source for 60-90 seconds until deeply caramelized.
12. Chill the toasted marshmallows in the freezer for 15 minutes to firm.
13. Churn the chilled custard in an ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency.
14. Fold the chilled toasted marshmallows and 1 cup graham cracker pieces into the churned ice cream.
15. Melt 4 ounces 70% dark chocolate with 2 tablespoons unsalted butter in a double boiler until smooth.
16. Drizzle the melted chocolate mixture in thin ribbons through the ice cream during the final folds.
17. Transfer the ice cream to a loaf pan and press parchment paper directly onto the surface.
18. Freeze for 6 hours or until firm at 0°F.

Velvety smooth ice cream gives way to smoky marshmallow pockets and satisfying graham cracker crunches. That dark chocolate ripple adds sophisticated bitterness that cuts through the sweetness beautifully. Serve scoops in chilled espresso cups for an elegant twist, or go full nostalgia by sandwiching between extra graham crackers.

Bourbon Pecan Praline Ice Cream

TikTok’s about to lose it over this bourbon pecan praline ice cream. Transform basic dessert nights into something legendary with just one churn. This boozy, buttery masterpiece will have everyone begging for your recipe.

Ingredients

– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1/4 cup light brown sugar, packed
– 6 large pasture-raised egg yolks
– 1/4 cup Kentucky bourbon
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 cup raw pecan halves
– 1/2 cup unsalted butter
– 1/2 cup dark brown sugar

Instructions

1. Combine 2 cups heavy cream and 1 cup whole milk in a heavy-bottomed saucepan.
2. Heat the dairy mixture over medium heat until it reaches 170°F, stirring constantly with a silicone spatula.
3. Whisk 3/4 cup granulated sugar, 1/4 cup light brown sugar, and 6 egg yolks in a separate bowl until pale and ribbon-like.
4. Temper the egg mixture by slowly pouring 1 cup of the hot cream into the yolks while whisking vigorously.
5. Pour the tempered yolk mixture back into the saucepan with the remaining cream.
6. Cook the custard over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon at 175°F.
7. Strain the custard through a fine-mesh sieve into a clean bowl.
8. Stir in 1/4 cup bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt.
9. Chill the custard in an ice bath until it reaches 40°F, then refrigerate for 4 hours.
10. Toast 1 cup pecan halves in a dry skillet over medium heat for 5 minutes until fragrant.
11. Melt 1/2 cup unsalted butter in the same skillet over medium heat.
12. Add 1/2 cup dark brown sugar to the melted butter and cook for 3 minutes until bubbling.
13. Stir the toasted pecans into the sugar mixture and cook for 2 more minutes.
14. Spread the pecan praline mixture on a parchment-lined baking sheet to cool completely.
15. Break the cooled praline into small chunks using a knife or mallet.
16. Churn the chilled custard in your ice cream maker according to manufacturer’s instructions.
17. Fold the praline chunks into the soft-serve ice cream during the last 2 minutes of churning.
18. Transfer the ice cream to an airtight container and freeze for 4 hours until firm.

A silky bourbon-kissed base cradles buttery praline clusters that shatter with each spoonful. The toasted pecans provide earthy crunch against the smooth, sophisticated creaminess. Serve scoops over warm apple crisp or crumble it between chocolate wafer cookies for an instant ice cream sandwich upgrade.

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!