Ice cream is a wonderful treat, and I know you love it as much as I do! Making your own frozen desserts can be really simple and fun. You don’t always need special equipment to get creamy, delicious results.
I’ve put together some of my favorite easy ice cream recipes for you today. Whether you like classic flavors, something warm with spice, or even a low-carb option, you’ll find a recipe here to make your day a little sweeter. Let’s make some homemade ice cream!
Jump to Recipe:
- 1. Easy Brown Sugar Cinnamon Ice Cream
- 2. Easy Classic Chocolate Ice Cream
- 3. Easy Cottage Cheese Peanut Butter Ice Cream
- 4. Easy Creamy Keto Ice Cream
Easy Brown Sugar Cinnamon Ice Cream Recipe
This ice cream has a cozy, warm flavor that reminds me of comfort food. It’s a simple recipe to make, and the taste is really unique and satisfying.
Key Ingredients & Tips
- Brown Sugar Choice: Use light brown sugar for a smooth, sweet caramel note that pairs well with cinnamon.
- Cinnamon Quality: A good quality ground cinnamon will make a noticeable difference in the overall flavor of your ice cream.
- No-Churn Method: If you don’t have an ice cream maker, you can still get great results by freezing the mixture in a shallow pan and stirring it every 30-60 minutes until firm.
What You Need for Brown Sugar Cinnamon Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
⏱️ Time: 15 min prep, 6+ hrs chill/freeze🍽️ Yields: 4-6 servings
How to Make Brown Sugar Cinnamon Ice Cream
Step 1: Mix the Base
In a large bowl, mix together the heavy cream, whole milk, brown sugar, cinnamon, vanilla extract, and salt. Whisk everything until the brown sugar has fully dissolved and the mixture is smooth.
Step 2: Chill and Churn (or Freeze)
Cover the bowl and chill the mixture in the refrigerator for at least 2 hours, or until it’s very cold. If using an ice cream maker, churn according to your machine’s instructions. If freezing without a machine, pour the mixture into a shallow freezer-safe container and freeze. Stir the mixture every 30-60 minutes for the first 3-4 hours to break up ice crystals, then let it freeze solid.
Step 3: Serve
Once the ice cream is firm, it’s ready to enjoy. Let it sit at room temperature for a few minutes before scooping if it’s too hard.
📝 Final Note
Store any leftover brown sugar cinnamon ice cream in an airtight container in the freezer. This helps keep it fresh and prevents it from getting freezer burn.
Easy Classic Chocolate Ice Cream Recipe
Sometimes you just want a simple, rich chocolate ice cream, and this recipe delivers. It’s a straightforward way to get a great chocolate taste that everyone will love.
Key Ingredients & Tips
- Cocoa Powder: Use unsweetened cocoa powder for a deep chocolate flavor. Dutch-processed cocoa works well too for a milder, darker finish.
- Sweetness Balance: Adjust the sugar to your liking. If you prefer a less sweet ice cream, you can reduce the amount slightly.
- Pre-Chill Bowl: If using a no-churn method, chilling your mixing bowl and whisk can help the mixture get cold faster.
What You Need for Classic Chocolate Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
⏱️ Time: 15 min prep, 6+ hrs chill/freeze🍽️ Yields: 4-6 servings
How to Make Classic Chocolate Ice Cream
Step 1: Combine Ingredients
In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, cocoa powder, vanilla extract, and salt until the sugar and cocoa are fully dissolved and the mixture is smooth. Make sure there are no lumps of cocoa.
Step 2: Chill Thoroughly
Cover the bowl and place it in the refrigerator. Let the mixture chill for at least 2-4 hours, or until it’s very cold. This helps the ice cream set properly.
Step 3: Churn or Freeze
If you have an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer’s directions. If you’re freezing it without a machine, pour it into a shallow freezer-safe container, cover, and freeze for at least 6 hours, stirring every hour for the first 3 hours to keep it smooth.
📝 Final Note
For an extra chocolate boost, you can stir in a handful of mini chocolate chips during the last few minutes of churning or before the final freeze.
Easy Cottage Cheese Peanut Butter Ice Cream Recipe
This recipe is a surprising way to make a protein-packed frozen treat. It combines cottage cheese and peanut butter for a creamy, satisfying ice cream that’s simple to put together.
Key Ingredients & Tips
- Smooth Cottage Cheese: Blend the cottage cheese until it’s completely smooth. This step is key for a creamy ice cream texture.
- Peanut Butter Type: Creamy peanut butter works best for smoothness. You can use natural peanut butter, but you might need to adjust sweetness.
- Sweetener Options: Use honey, maple syrup, or your preferred low-calorie sweetener to adjust the sweetness without adding extra sugar.
What You Need for Cottage Cheese Peanut Butter Ice Cream
- 1 cup cottage cheese
- 1/2 cup creamy peanut butter
- 2-3 tablespoons honey or maple syrup (or your preferred sweetener)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 1-2 tablespoons milk to thin if needed
⏱️ Time: 10 min prep, 4+ hrs freeze🍽️ Yields: 2-3 servings
How to Make Cottage Cheese Peanut Butter Ice Cream
Step 1: Blend the Base
In a blender or food processor, combine the cottage cheese, peanut butter, honey (or chosen sweetener), vanilla extract, and salt. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. If it’s too thick, add a tablespoon or two of milk.
Step 2: Freeze Until Firm
Pour the blended mixture into a freezer-safe container. Cover it tightly and place it in the freezer for at least 4 hours, or until it reaches your desired scoopable consistency.
Step 3: Serve and Enjoy
When you’re ready to eat, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly, then scoop and serve.
📝 Final Note
You can add mix-ins like mini chocolate chips or chopped nuts after blending, before freezing, for more texture and flavor.
Easy Creamy Keto Ice Cream Recipe
For those watching their carbs, this keto ice cream recipe is a perfect option. It’s rich, creamy, and simple to make, giving you a guilt-free sweet treat.
Key Ingredients & Tips
- Sweetener Choice: Use a granular keto-friendly sweetener like erythritol or monk fruit blend. Powdered versions can help with texture.
- Full-Fat Dairy: Heavy cream and cream cheese are key for the richness and fat content needed for a creamy keto ice cream.
- Preventing Hardness: A tiny bit of vodka or liquid allulose can help keep keto ice cream softer and less icy.
What You Need for Creamy Keto Ice Cream
- 2 cups heavy cream
- 4 oz cream cheese, softened
- 1/2 cup granular keto sweetener (e.g., erythritol)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/4 teaspoon xanthan gum for extra creaminess
⏱️ Time: 15 min prep, 6+ hrs freeze🍽️ Yields: 4-6 servings
How to Make Creamy Keto Ice Cream
Step 1: Make Cream Cheese Base
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and fluffy. Add the keto sweetener, vanilla extract, and salt, mixing until fully combined and the sweetener has dissolved. If using, whisk in the xanthan gum.
Step 2: Fold in Cream
Slowly pour in the heavy cream while continuing to beat on low speed. Once combined, increase the speed to medium-high and beat until the mixture is thick and light, similar to soft-serve ice cream.
Step 3: Freeze and Set
Transfer the mixture to a freezer-safe container. Cover it tightly and freeze for at least 6 hours, or until it’s firm enough to scoop. Keto ice cream can get quite hard, so let it sit out for 15-20 minutes before serving.
📝 Final Note
For different keto flavors, you can add unsweetened cocoa powder for chocolate or a few drops of mint extract for mint chip (use sugar-free chocolate chips).
