Creamy and sweet, this grape ice cream is an unexpected delight on a hot summer afternoon. If you enjoyed grape popsicles as a kid, this ice cream is a nostalgic flavor bomb.

I mentioned a few weeks ago, when I shared the Nerds Ice Cream with you, that I was working on a recipe for grape ice cream. And thanks to a suggestion from an awesome reader, (Hi, Tim!) I have a terrific new ice cream to share with you at last.

After attempting to make a grape-flavored ice cream using grape juice, soda, and even snow cone syrup, and not loving those ice cream attempts much at all, I made this batch of ice cream with a simple packet of grape Koolaid. And what a difference it made!

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!

Grape Ice Cream

This ice cream tastes like grape candy turned into ice cream, and I’m thrilled to tell you that even this non-grape-flavor-loving girl enjoyed it. And the grape candy lovers in my life? Oh man, this ice cream was an enormous hit.

I’d started doubting we’d ever find an ice cream in this flavor that we would like enough to share with you, but this one? It’s a huge success. If you enjoy grape-flavored treats, you’re likely to flip for this ice cream.

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Creamy sweet and tart lemon ice cream is swirled with beautiful blueberry sauce in this refreshing lemon blueberry ice cream. Made with fresh or frozen blueberries, you can enjoy this sunshiney taste of summer year ’round.

Lemon Blueberry Ice Cream

Lemon desserts are the ultimate in the summer: bright, citrusy, and tart, they are the best at capturing that warm weather essence. And blueberries, oh blueberries. Fragrant, sweet, and a little tart themselves, there is nothing that pairs with lemon quite so well as blueberries.

This recipe is made in two parts: you create the ice cream and blueberry sauce separately. You can get a jump start on the process and make the sauce up to a day ahead of time.

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!

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Crisp-edged, crunchy cookies with an intense but perfectly balanced vanilla flavor make up these homemade vanilla cookies. These bite-size cookies go way beyond putting traditional ‘Nilla Wafers to shame, they’re a whole new ballgame.

Homemade Vanilla Wafers

I could not be more ecstatic over these vanilla wafer cookies: the crunch, the flavor, the everything. They are utterly wonderful. While I was working on the recipe for Banana Pudding Ice Cream, I became low-key obsessed with homemade vanilla wafers. (I’m happy to tell you that ice cream is fantastic with both homemade AND store-bought cookies, so feel free to go either route with that one.)

I made these cookies so many times that I lost count while working on this recipe. In the end, I am thrilled with them. So very, very happy. I never would’ve chosen a vanilla cookie as a favorite cookie before making these vanilla wafer cookies, but now? They’re a top 5 for me.

These cookies have proven completely irresistible to every single person who has tasted them, and we all wind up going back for “just one more” all day long.

I find it amusing that I adapted this recipe from a Swan’s Down recipe using their cake flour. But in the end, I preferred the vanilla wafers when I re-tested them with a slightly lowered amount of plain old all-purpose flour. If you prefer a chewier cookie, the cake flour delivers that. My goal was a crispy cookie, most similar to the original Vanilla Wafers, and the all-purpose flour delivers that.

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Indulgent, rich caramel ice cream studded with buttery bits of crunchy, chocolate covered toffee make this Heath Bar ice cream an ice cream to remember.

Heath Bar Ice Cream

When making this ice cream, I like to use miniature Heath bars. There’s a little bit more chocolate coating this way, providing a more chocolate and toffee flavor in every bite. You’ll need at least a dozen of the mini bars, though you can certainly use more or less if you’d like. If you want to tip the balance in favor of the toffee over the chocolate, you can use full-size bars.

If you prefer to slice the bars into pieces, you’ll want them to be room temperature for easier cutting. However, if you would simply like to crush and crumble them? The candy will break more easily when frozen first. Pop the bars in the freezer for at least 30 minutes before breaking them for best results.

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!

This Heath ice cream is a good reason on its own for me to go buy a bunch of Heath bars. But if you have a stash of Heath bars to use up, we’ve got you covered.

Heath Bar Cookies start with a chocolate chip cookie dough base, but in addition to those melting semi-sweet morsels, these rich buttery cookies contain the toffee-tastic magic of Heath bars.

Buttery crunchy toffee and candy bar pieces are layered with cool whip atop a dessert so deliriously rich, this Heath Bar Cake should carry a warning label.

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If you haven’t roasted strawberries before, this is a great time to try it! Creamy strawberry ice cream made with roasted berries is a treat like nothing you can buy at the stores.

Homemade strawberry ice creams have very little in common with any of the commercial strawberry ice creams you’ve likely tried in the past. So, let this be your reminder to churn a batch this summer and guarantee smiles from everyone.

Roasted Strawberry Ice Cream

To make this ice cream, you’ll start by scattering some fresh berries on a baking sheet, (I typically use the less-than-perfect berries for recipes like this), drizzle them with a tiny bit of maple syrup or lightly sprinkle with sugar, and pop them in the oven for a while. You don’t need to babysit them, just give them a stir midway through the roasting time.

When the berries have softened and released their juices, you’ll transfer them to the blender along with any juices. Add some milk and puree until smooth. Then just add the remaining ingredients, pulse a few times to combine, and pour the mixture into your ice cream maker.

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!

Strawberry Ice Cream Recipes

Homemade ice cream is about the easiest dessert you can learn to make, and roasting the berries for your next batch of ice cream brings a whole new strawberry ice cream to the table.

As I was writing this recipe out to share with you, I realized that I have a bit of a love affair with strawberry ice cream. It all started with this Read more