Pumpkin has a smooth creamy texture when combined with heavy cream to create a luscious, rich, frozen pumpkin ice cream treat.

Pumpkin Ice Cream

Fall is right around the corner but no need to put that ice cream maker away! Let’s just change flavors from summer fruits to pumpkin, an ingredient I love creating with.

The nice thing about pumpkin in ice cream is the texture comes out amazingly creamy. Sometimes when adding fruits or other things to ice cream you have to be sure the moisture content doesn’t make it “icy” so to speak.

I am sure you have had ice cream that has little ice crunchy bits in it. That is what I mean by icy, fruits can do that sometimes. That is not at all a problem with pumpkin. Pure creamy deliciousness is what you get!

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Unless I’m making pumpkin pie or another baked dessert my preference is almost always to use canned pumpkin puree. This is pure pumpkin with no spices added. By doing this you can control the flavor and sweetness of the dish by whatever else you add to the ice cream.

Canned pumpkin, pumpkin puree, and solid pack pumpkin are the same thing. Makes me crazy when there are so many names for the same thing! Pumpkin Pie Mix will have additional seasonings, typically cinnamon, nutmeg, cloves, and sugar.

Served with some ginger snaps or molasses cookies, this pumpkin ice cream is definitely in our ice cream-making rotation. Most people have a meal plan rotation, but at our house, we take our ice cream-making rotation very seriously.

Pumpkin Ice Cream Ingredients

• whole milk
• heavy cream
• light brown sugar
• canned pumpkin puree
• pumpkin pie spice mix
• kosher salt

If you can imagine your favorite homemade brownies transformed into a smooth and creamy bowl of ice cream, then you have a glimpse of the awesomeness that is this Brownie Ice Cream.

Brownie Ice Cream

You can use any brownies that you like for this ice cream. I used these Dark Chocolate Brownies last time I made this ice cream and these Gluten-Free Double Chocolate Brownies are also great in this recipe.

I’m thinking this ice cream would also be fantastic with Peanut Butter Fudge Brownies or Chocolate Raspberry Brownies.

I very happily made brownie sundaes with this ice cream and the dessert was an enormous hit with our friends. There wasn’t a bite of this ice cream left the next day.

Yes, I did serve this ice cream over warm brownies. Too much decadence? Not at all! (Is there ever such a thing as too much chocolate?!)

I stumbled on these Oreo sugar cones at the grocery store the other day and couldn’t resist picking up a box to try. They’re a total winner! Absolutely snackable on their own, no joke.

Side note: buy them at the store, not online. The online price is absurd, but I wanted to show you the cone I’m holding in this photo.

Ice Cream Ingredients 

• milk
• heavy cream
• vanilla extract
• sugar
• kosher salt
• brownies

How to Make this Ice Cream

1. Add the milk, cream, vanilla, sugar, and salt to a blender pitcher. Add enough crumbled brownies to fill the pitcher to the 4-cup mark. Blend until smooth.
2. Pour into the ice cream machine and freeze according to the manufacturer’s instructions. Transfer to an airtight container and stir in brownie chunks. Place in the freezer until firm.
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Fresh Strawberry Ice Cream is an old-fashioned favorite when made simply with strawberries, sugar, and cream (or milk). Just a few ingredients adds up to a summer ice cream treat that everyone loves.

Strawberry ice cream melts into deliciousness about as fast as you can eat it. This is light, creamy, smooth homemade ice cream with bits of strawberries mixed throughout.

Top a scoop of this Strawberry Ice Cream with Simple Berry Sauce or Homemade Chocolate Sauce and serve it over Double Chocolate Brownies for a dessert that any fan of chocolate-covered strawberries will love.

Fresh Strawberry Ice Cream

The MOST IMPORTANT thing to remember when making ice cream with fresh strawberries is to taste the berries.

It sounds overly simple, but the berries will contribute nearly all of the flavor to this recipe. If the berries are sweet and flavorful, the ice cream will be fantastic.

However, flavorless fruits will not be magically transformed into great ice cream. The resulting ice cream when working with subpar fruits is going to be very bland.

Often you can get away with subpar berries for cobbler, cake, or a crisp, because the cooking process enhances the flavors in a way that the simplest of ice creams will not be able to do.

I’ve been making this Strawberry Ice Cream for over ten years now and I’m happy to tell you that milk, half and half, or a combination of milk and cream may be used to make this ice cream. 

If you choose to make this

Rich, dark, ultra-smooth, and creamy chocolate meets a hint of orange in sweet ice cream like no other you’ve ever tasted.

If you’re skeptical of the chocolate and citrus combination, one taste will be all it takes to convince you. (And if you don’t love the darkest of chocolate, any chocolate you love will work beautifully in this ice cream.)

Chocolate Orange Ice Cream

We tried a Chocolate Orange flavored ice cream while we were in Montreal and Sean declared it the best one he tried throughout our vacation.

It really was fantastic. So, naturally, I couldn’t resist trying my hand at recreating it. Four (maybe it was five ?) batches later, this ice cream has been declared one of Sean’s all-time favorites.

Do you love the chocolate and orange combination too? Don’t miss the EASY to make Chocolate Covered Oranges that my family adores!

Over the years, I’ve made this ice cream with extra dark chocolate, semi-sweet chocolate, regular cocoa powder, and special dark cocoa powder too. It works every single possible way.

Sean and I love it best with the darkest of dark chocolate, however, my boys like it best with semi-sweet chocolate. The final color of the ice cream will be determined by how dark your chocolate is. As you can tell by the photos here, it will vary a good bit.

I’ve made this both with and without orange zest, as well as with store-bought juice. The zest makes a big difference in the results, especially when using fresh orange juice.

Fresh and store-bought orange juice will both work well. The fresh orange juice produces a milder flavor with a little more sweetness to it. The store-bought orange juice was just enough stronger than fresh I preferred it in the end.

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Bite-size chunks of Monster Cookie dough are more irresistible than ever when tucked into the Best Ever Cookie Dough Ice Cream.

Best Cookie Dough Ice Cream

Let’s talk cookie dough. I have a weakness. Hand me a spoon, a fork, or a mixing bowl, there’s no cookie dough that doesn’t have a siren call for me.

That said, I do play favorites. The Chocolate Chip Cookie Dough Ice Cream is a classic that I do love. However, it will never trump Monster Cookie Dough for me.

We’re celebrating three weeks of new ice cream recipes this summer with a very cool ice cream maker giveaway! Enter to win the Cuisinart ICE-100 1.5-Quart Compressor Ice Cream Maker by CLICKING HERE and submitting your email. The giveaway ends July 8th, 2022.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Monster Cookie Dough

I’ve had a weakness for Monster Cookie Dough for about as long as I can remember.

I’ve mentioned it before, but a particular friend and I have a history that includes eating almost the entire batch of the dough for our Monster Cookies at times in the past.

This love of the dough led to making Monster Cookie Dough Bites many years ago and now it has led me to the best ever Cookie Dough Ice Cream.

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