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These ice cream recipes are the top flavors to make at home! When it comes to flavor, homemade is always best.

Ice Cream Recipes
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Want to whip up a batch of ice cream at home? You’ve come to the right place. Here at A Couple Cooks, we’re experts in the art of homemade ice cream. Making it at home tastes infinitely better than store-bought and is so much more fun! If you’ve got the time, it feels so much more satisfying to whip up your own version of mint chocolate chip ice cream than a pint from the store. Here are the top ice cream recipes to make at home, from classics like vanilla and chocolate to more adventurous flavors like strawberry cheesecake and Rocky Road.

And now…our top ice cream recipes!

Ice cream makers

Making ice cream at home as one requirement: an ice cream maker! You’ll find it’s a great investment you can use to make sorbetssherbet and ice creams all year round. Here are a few notes on different types of ice cream makers:

  • Top choice: a freezer bowl ice cream maker. Here’s the 2 quart freezer bowl ice cream maker we use. It’s very durable and has held up well over the years. For this method, you’ll need to make sure to freeze the base of the ice cream maker overnight before making this recipe.
  • Expensive but easy-to-use choice: automatic ice cream maker. Do you make ice cream often? You might want to consider this automatic ice cream maker, which is larger and more expensive. However, it requires no pre-freezing, so you can make ice cream any time you please! You can also make multiple batches back to back without needing to freeze the base again.
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Vegan ice cream

Homemade Ice Cream (15 Flavors!)

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 2 hours
  • Cook Time: 5 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 1 quart 1x


This homemade ice cream recipe is irresistibly creamy! It’s tasty as vanilla or use it as a base for other flavors (see the list above!).


  • 2 tablespoons cornstarch 
  • 1 ½ cups whole milk, divided
  • 1 cup granulated sugar
  • 2 cups heavy cream
  • ⅛ teaspoon kosher salt
  • 1 tablespoon vanilla extract


  1. In a small saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
  2. Remove from the heat. Stir in the remaining ½ cup whole milk and the heavy cream, salt and vanilla extract.
  3. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
  4. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. For hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.
  • Category: Ice Cream
  • Method: Frozen
  • Cuisine: Ice Cream
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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1 Comment

  1. Sonja Overhiser says:

    Let us know if you have any questions!