12 Versatile Ice Cream Flavors to Make at Home

Making ice cream at home lets you control what goes into your frozen treats while having fun with flavors and simple methods. You can easily make ice cream in your own home, making smooth, tasty results right in your kitchen using ingredients you already have or feel comfortable with. From classic flavor like fruit and chocolate to mild or slightly different combinations, these approachable recipes are sweet, fun to try, and can interest both friends and family with their homemade charm.

1. Cardamom Honey

Ground cardamom pods bring an exotic change to this honey-sweetened treat. Mix 500ml heavy cream with 250ml whole milk in a saucepan. Add 2 tablespoons of ground cardamom and 100g honey, heating until just warm. Whisk 4 egg yolks in a bowl, then slowly add the warm mixture while stirring constantly. Return to low heat until slightly thickened. Cool completely before churning in an ice cream maker for 25 minutes. For a richer flavor, let it freeze overnight. The cardamom’s warm, spicy flavor complement honey’s natural sweetness.

2. Spicy Chocolate Chili

Heat lovers will appreciate this bold combination. Begin by melting 200g dark chocolate with 300ml heavy cream and 200ml milk. Add 2 teaspoons of chili powder and a pinch of cayenne for heat. In a separate bowl, whisk 5 egg yolks with 100g sugar until pale. Slowly pour the chocolate mixture into the eggs while whisking. Return to low heat until thickened enough to coat the back of a spoon. Strain, cool completely, then churn in an ice cream maker. The chocolate provides richness while the chili adds warmth that develops as you eat.

3. Roasted Banana Cinnamon

Roasting bananas brings out their natural sweetness. Start by roasting 4 ripe bananas (400g) with 2 tablespoons of brown sugar and 1 teaspoon of cinnamon at 200°C for 20 minutes until caramelized. Blend the roasted bananas with 400ml whole milk, 300ml heavy cream, 3 egg yolks, and 50g sugar until smooth. Heat the mixture gently until it reaches 75°C, stirring constantly. Cool completely before churning. This flavor tastes like banana bread in frozen form – comforting and familiar with a hint of warmth from the cinnamon.

4. Tahini Maple Swirl

Middle Eastern meets North American in this mix. Combine 500ml heavy cream with 250ml whole milk and heat until steaming. Meanwhile, whisk 4 egg yolks with 80g sugar until pale yellow. Slowly add hot cream to eggs while whisking, then return to low heat until thickened. Stir in 3 tablespoons of tahini and cool completely. During the near finish of the churning, drizzle in 60ml maple syrup to make beautiful swirls. The nutty tahini balances with sweet maple syrup, adding a sophisticated flavor that’s delicate.

5. Chai Tea Infusion

Steep 5 chai tea bags in 300ml hot milk for 15 minutes, pressing occasionally to extract flavor. Remove bags and add 300ml heavy cream and 100g sugar, heating until sugar dissolves. Whisk 4 egg yolks in a separate bowl. Slowly add 1/4 of the hot mixture to the eggs while whisking, then pour everything back into the saucepan. Cook on low heat until mixture coats the back of a spoon. Strain, cool completely, then churn. The warming spices of cardamom, cinnamon, ginger, and cloves makes a comforting frozen treat.

6. Avocado Lime Refresher

This dairy-free option is tasty and creamy. Blend 3 ripe avocados (about 400g) with the juice of 3 limes (60ml), 400ml coconut milk, and 120g sugar until completely smooth. Add 1 tablespoon of lime zest and a pinch of salt to enhance flavors. No cooking needed. Pour directly into an ice cream maker and churn until frozen. For a softer texture, add 2 tablespoons of honey during blending. The natural fats in avocado make an smooth texture while lime adds brightness. This green treat is suitable for hot summer days when you want something refreshing yet delicate.

7. Toasted Sesame Brittle

Toast 100g sesame seeds in a dry pan until golden and fragrant. Set aside 30g for the brittle. Heat 500ml heavy cream with 250ml milk, remaining sesame seeds, and 100g sugar until steaming. Whisk 5 egg yolks in a bowl, then slowly add hot cream while stirring. Return to low heat until thickened. Strain, cool completely, then churn. For the brittle, melt 100g sugar in a pan until amber-colored, stir in reserved sesame seeds, and pour onto parchment paper. Once hardened, break into pieces and fold into nearly-finished ice cream. The nutty, toasted flavor combined with sweet crunchy brittle adds delicate texture contrasts.

8. Saffron Rose Water

Steep a generous pinch (about 0.5g) of saffron threads in 2 tablespoons of hot water for 10 minutes. Heat 500ml heavy cream with 200ml milk and 100g sugar until just warm. In a separate bowl, whisk 4 egg yolks. Slowly add warm cream mixture to eggs while whisking constantly. Return to low heat until slightly thickened. Add saffron liquid and 1 tablespoon of rose water. Cool completely before churning. The golden color from saffron looks appealing while its distinctive flavor pairs beautifully with the floral of rose water. This sophisticated flavor has roots in Persian cuisine and feels luxurious.

9. Black Sesame Crunch

Begin by grinding 100g black sesame seeds in a food processor until paste-like. Heat 400ml heavy cream with 200ml milk and 90g sugar until warm. Mix in the black sesame paste until fully incorporated. Whisk 4 egg yolks in a bowl, then gradually add the warm mixture while stirring. Return to low heat until thickened. Cool completely before churning. During the near finish of the churning, add 50g of crushed black sesame cookies for added texture. The dramatic gray-black color makes this ice cream visually appealing, while its nutty, slightly bitter flavor provides a sophisticated alternative to typical sweet treats.

10. Mango Sticky Rice

Inspired by the famous Thai dessert. Cook 100g glutinous rice with 150ml coconut milk and 30g sugar until tender and liquid is absorbed. Cool completely. Blend 300g ripe mango chunks with 200ml coconut milk, 100ml heavy cream, and 50g sugar until smooth. Combine mango mixture with another 200ml coconut milk and 100ml heavy cream. Churn in an ice cream maker until nearly frozen. Fold in the cooled sticky rice during the near finish of the churning. The chewy rice pieces provide interesting texture. Garnish with extra diced mango for freshness.

11. Olive Oil Rosemary

Infuse 300ml milk with 2 sprigs of fresh rosemary by heating gently for 15 minutes. Strain and discard rosemary. Add 300ml heavy cream and 100g sugar to the infused milk, warming until sugar dissolves. Whisk 5 egg yolks in a bowl. Slowly add warm milk mixture while whisking. Return to low heat until thickened. Cool completely, then stir in 60ml high-quality olive oil. Churn until frozen. The herbaceous taste from rosemary complement the fruity olive oil in an unexpectedly harmonious way. This savory-sweet combination works beautifully as a sophisticated dessert that isn’t overly sugary.

12. Breakfast Cereal Milk

Soak 100g of your favorite cinnamon cereal in 500ml milk for 1 hour. Strain, reserving the flavored milk and 50g of the soggy cereal. Add 300ml heavy cream and 80g sugar to the cereal milk, heating until warm. Whisk 4 egg yolks in a bowl. Slowly add warm milk mixture while whisking constantly. Return to low heat until slightly thickened. Cool completely before churning. Fold in the reserved soggy cereal pieces during the of churning. This nostalgic flavor is tasty.