10 Dessert Inspired Homemade Ice Cream Recipes

Enjoy ice cream at home all year round with these 10 Dessert Inspired Homemade Ice Cream Recipes...

Okay, I know what you all may be thinking. Why am I sharing an ice cream recipe round-up in mid-October? Typically, ice cream is considered more of a summer thing, but do you all really only enjoy ice cream during the summer months?? I mean, come on... I know better than that, folks! ;) I, for one, can attest that we have at least one carton of ice cream (store bought or homemade) in our freezer at all times, 365 days of the year. We love ice cream way too much to just be confining our consumption of it to a measly 3 months out of each year.

Today's collection of homemade ice cream recipes is a little different though. I have rounded up 10 creamy, dreamy ice cream recipes that have all been inspired by the flavors in other desserts! Think pies, cakes, your favorite sweet treats of fall, and more, but in ice cream form. And bonus? Most of these ice cream recipes can be made at home without the aid of an ice cream maker...

Roasted Balsamic Strawberry & Ricotta Ice Cream

Sweet roasted strawberries & creamy ricotta cheese come together in this perfect for summer homemade ice cream...

Right before summer has officially arrived comes another season that I get pretty excited about each year- peak strawberry season.

And my friends, peak strawberry season is indeed here.

How can you tell?

You can pick up a quart of strawberries at just about any grocery store for less than $2.  

Vendors at the local farmers markets can't keep those juicy red jewels of theirs in stock any longer than the first hour of the market.

They are at their juiciest and sweetest right now, so I figured that this is the perfect time to share one of THE BEST homemade ice cream recipes I have created and made yet- my Roasted Balsamic Strawberry & Ricotta Ice Cream.

Mint Cookies & Cream Ice Cream

Okay, okay... I know.  It is January.  Why am I making ice cream, right?  Well, because I like ice cream.  Strike that... I love ice cream.  

And is there really any time of the year when it is inappropriate to churn homemade ice cream?  Let's be real here. ;)

After making what my son calls my "fancy" flavors (CLICK HERE to check out my recipe for a festive Cranberry Cheesecake Ice Cream), I decided to make a flavor that he could appreciate- Mint Cookies & Cream.  If you fancy the Mint Oreo Blizzard from the Dairy Queen, then you will LOVE this homemade ice cream recipe.

What you will need:

14 oz can sweetened condensed milk

2 cups milk (I used 2% organic milk)

1/2 tsp vanilla extract

A tad less than a 1/2 tsp of peppermint extract (Be cautious with the peppermint! It is strong. A little goes a long way.)

5-6 drops of green food coloring (optional)

1  cup, plus 1/2 cup of crushed chocolate cookie sandwiches (yeah, like Oreos ;) )

Crushed ice and rock salt for your ice cream maker

Before you get started with your ice cream mix, be sure you chill the container for your ice cream maker in the freezer for at least 15 minutes.

In a medium bowl, whisk together the condensed milk and the regular milk.  No kidding this is the base for almost all my homemade ice cream recipes.  I prefer using the sweetened condensed milk because there is no need to use sugar.  Typically if you use sugar in your ice cream base, you have to heat the liquids and then you have to wait for them to cool and then chill the mixture.  

Too. much. time.

Now whisk in your vanilla and peppermint extracts.  Add in green food coloring 2 drops at a time until you reach your desired tint of green.  You can, of course, just skip the food coloring altogether.  My son just prefers the mint ice cream to be well.... green.  ;)

Now you have your mint ice cream base.  Pour it into the chilled ice cream maker container.  Churn for about 25 minutes, then add the cup of crushed cookies and mix in the ice cream maker for another 3 minutes.  

Once your ice cream is done churning, scoop it all into a freezer safe container.  I added an additional 1/2 cup of crushed cookies and mixed them into the ice cream at this point.  This is also optional, but I like to have a few big chunks of cookies in my ice cream. :)

The ice cream needs to set up in the freezer for at least 4 hours, preferably overnight.  When you are ready to serve, let it sit out at room temperature for about 10 minutes.  Homemade ice cream freezes harder than store bought ice cream.

Just scoop and serve!  

Are you still churning homemade ice cream in the chill of winter?  What is your favorite flavor to make?