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4 homemade ice cream recipes you’ll melt for this summer

Nothing says summer like a big bowl of ice cream. That melt-in-your mouth goodness is a hallmark of the season and means pool days and vacation plans are in full swing. And what says summer even more than ice cream? Homemade ice cream. We’re talking about that good old-fashioned stuff that your parents or grandparents used to make.

You might think it’s hard to justify making ice cream from scratch—it’s a time-consuming process, right? That might often be the case. But we’ve found plenty of recipes that are a piece of cake to create. From no-churn ice creams to five-ingredient recipes, these frozen treats are to die for. Go ahead and see if they don’t just satisfy your sweet tooth cravings and your on-the-go needs all summer long.

No-Churn Banana Pie Ice Cream

From Scrumptious, by Christy Denney

Prep: 15 minutes • Freeze: 8 hours • Serves 10

Making homemade ice cream can be a long, arduous process, but this no-churn version is so simple and easy. Think banana pie meets ice cream!

No-Churn Banana Pie Ice Cream


  • 2 cups heavy cream
  • 1 (14-ounce) can sweetened condensed milk
  • 4 ounces cream cheese, softened
  • 1 cup mashed banana
  • 1 teaspoon vanilla
  • 1 cup coarsely crushed NILLA Wafers, plus more for topping


  1. In a medium bowl, whip cream at high speed until soft peaks form.
  2. In a large bowl, beat sweetened condensed milk, cream cheese, banana, and vanilla until smooth. Gently fold in whipped cream until well combined.
  3. Fold in crushed wafers. Transfer mixture to a freezable container, allowing room for expanding. Sprinkle additional wafers on top. Freeze for 8 hours or until firm.


From unforgettable Sunday brunches with Banana Muffins, to easy weeknight one-pan dinners like One-Pan Chicken Enchilada Skillet, to low-carb meals like Egg Roll in a Bowl, to rolling out the works for a game-day crowd, including Christy Denny's NFL-husband's favorites like Jalapeno Popper Bread and Garlic Parmesan Wings, this is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.

Blackberry and Lemon Curd Swirled Ice Cream

From Delicious Gatherings, by Tara Bench.

A note from the recipe author: I LOVE A FANCY SCHMANCY ice cream, but I also love a shortcut. You can spruce up store-bought vanilla ice cream with all sorts of amazing swirls and bits rather than make and churn your own. If you like everything from scratch, then by all means follow the recipes on for homemade ice cream. Otherwise, use my cheater’s version to create complete bliss! Work quickly to swirl your additions into softened ice cream, then refreeze and you’re done. Double the recipe and keep some in the freezer for later too!

The swirls are the most important part of this frozen delight, so prep a day ahead and have them ready in the fridge. Fresh lemon curd is divine, but you can also use store-bought, and the mix of blackberries with lemon will be your new favorite combo!

Scooped onto a cone or bowl, over a slice of cake, or with some shortbread cookies, this treat is magical, to say the least.


Blackberry and lemon curd swirled ice cream.

Lemon Curd Swirl

  • ½ cup (1 stick) unsalted butter
  • 3 tablespoons lemon zest from 2 to 3 lemons
  • ½ cup fresh lemon juice
  • ⅛ teaspoon fine salt
  • ¾ cup granulated sugar
  • 6 large egg yolks

Blackberry Swirl

  • 2 tablespoons water
  • 1¼ teaspoons unflavored gelatin
  • 1¼ cups (6 ounces) blackberries
  • ⅓ cup granulated sugar
  • 2 teaspoons fresh lemon juice

Ice Cream

  • 2 pints vanilla ice cream


  1. For the lemon curd swirl: Melt butter in a medium saucepan over medium-high heat. Once butter is melted, add lemon zest, lemon juice, salt, and sugar. Whisk to combine. Whisk in egg yolks until smooth.
  2. Reduce heat to medium-low and cook, whisking constantly, until mixture thickens, 5 to 8 minutes. Don’t let the mixture boil. (You can use this classic trick to check if the mixture is thick enough: Dip a wooden spoon into the curd and draw your finger across the spoon. Your finger should leave a path, and the curd won’t run to fill it in.) Once thickened, immediately pour through a fine-mesh sieve into a bowl. Use a rubber spatula to force all the curd through the sieve, leaving just the zest and any cooked bits of egg in the sieve. Dispose of zest and leftover egg. Scrape the bottom of the sieve to retrieve all the curd. Cover and refrigerate until thick, about 4 hours. Curd will keep in the fridge up to 2 weeks.
  3. For the blackberry swirl: Place water in a small bowl and sprinkle gelatin over the top. Let it soften (bloom) in the water.
  4. Pulse blackberries in a food processor or mash them in a medium saucepan until juicy but not puréed. Add bloomed gelatin, sugar, and lemon juice. Bring to a simmer over medium heat, then remove from heat. Stir until sugar and gelatin are dissolved. Cool and refrigerate until ready to use.
  5. For the ice cream: Stir chilled lemon curd until soft and smooth. Then, working quickly, scoop ice cream into the bowl of an electric mixer fitted with the paddle attachment. Add half the lemon curd and mix just until ice cream is softened. (It will look like a really thick milkshake.) Working quickly, spoon some lemon ice cream into an ice-cream container or large loaf pan. Spoon some lemon curd swirl and blackberry swirl on top. Repeat layering with ice cream and fillings until they are used up. Cover and freeze at least 4 hours or overnight before serving.

Delicious Gatherings: Recipes to Celebrate Together

Here is your invitation to step into the kitchen and create a meal worth remembering! Tara Teaspoon helps you impress guests and gather friends around your table with recipes for elevated everyday meals and special holidays, plus helpful tips and how-tos. This cookbook aims to bring joy, flair, and amazing taste to all your get-togethers.

From Sunday suppers and weeknight family meals to elaborate buffets for bigger crowds and holiday celebrations, Tara’s recipes include delicious showstoppers and unique takes on comforting classics. You can gather together around savory recipes, including Spicy Maple Sweet Potatoes with Cinnamon Pepitas or the Ultimate Chili con Queso. Then bring on dessert with Chocolate Peanut Butter Puddle Cookies or Maple Hazelnut Pie.

Cookies and Cream Ice Cream

A wonderfully creamy, chunky ice cream full of Oreo cookie pieces. From Sun and Sizzle by Allison Miller.

This Cookies and Cream ice cream is full of Oreo cookie pieces.

  • 1 pint heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • ⅓ cup sugar
  • 20 Oreo cookies, crushed into small pieces


      1. Place whipping cream into the bowl of an electric mixer. Beat on high for two minutes, or until stiff peaks form.
      2. In a separate bowl, combine sweetened condensed milk, vanilla extract, sugar, and crushed cookie pieces. Gently fold this mixture in with the whipping cream until combined.
      3. Pour mixture into a large bread pan (at least 1½ quart). Cover with plastic wrap and freeze 8 hours or overnight. Serve frozen.

      Sun and Sizzle: Grills to Greens and Everything in Between

      Gather fresh ingredients and fire up the grill! Prepare in-season, summer-perfect recipes like sweet Aloha Burgers, tangy Garlic Shrimp Skewers, and zesty Barbecue Chicken Sliders, Zucchini Lasagna Rolls, and Chicken and Veggie Pasta. Plus, go beyond with light and savory appetizers, refreshing drinks, and fruity desserts. Excellent for parties or just a day out in the sun, these recipes will have you grilling year round!

      Old-Fashioned Vanilla Ice Cream

      Homemade vanilla ice cream with fresh raspberries.

      From Sweets and Treats with Six Sisters’ Stuff. You can make it plain or mix in your favorite ingredients, such as Oreo Cookies, Reese’s Peanut Butter Cups, or fresh raspberries!

      Prep time: 10 minutes | Total time: varies by ice cream machine | Serves: 10

      • 2 cups heavy cream
      • 2 cups whole milk
      • ¾ cup granulated sugar
      • 2 teaspoons vanilla extract
      • Pinch salt


      In a large bowl, whisk together all ingredients until sugar dissolves. Pour into the bowl of an ice cream maker and freeze according manufacturer’s instructions. After the ice cream is made, transfer to an airtight container, cover tightly, and freeze. Serve with your favorite toppings.

      Sweets & Treats with Six Sisters’ Stuff

      Who doesn't love dessert? The Six Sisters have gathered together more than 100 of their best dessert recipes into one cookbook that the whole family will enjoy. From cakes and cupcakes and cookies to pies and brownies and ice cream, this cookbook has the easy-to-make, family-friendly recipes you've come to expect from the Six Sisters.

      Along with the sweet treats you can make at home are dozens of gift ideas and at-home craft projects that will help you make the most of your desserts. Learn how to make cake stands, start new traditions around birthdays and holidays, and prepare simple but memorable gifts for friends and neighbors. Full-color photographs of each recipe and craft bring every mouth-watering treat to life.

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