Best Homemade Ice Cream Flavors You Need to Try

In this article, flavors that almost must be considered for sampling will be discussed. The updated variations of traditional favorites will be found there, with plenty of bizarre inventions to knock everybody out!

1. Vanilla Bean Ice Cream

Before we go to those crazy tastes, we should probably talk about an all-time classic: vanilla. But wait, this isn't just any vanilla; we're talking vanilla bean ice cream here, and trust me, it's a game changer. This stuff hauls flavor miles ahead of your average vanilla extract just because it has real vanilla beans in the mix. 

Ingredients:

• 2 cups of thick cream

• 1 cup of full-fat milk

• 3/4 cup of white sugar

• 1 pod of vanilla bean

• 5 big egg yolks

Directions:

1. Put the heavy cream, milk, and sugar in a saucepan. Take a vanilla bean, split it down the middle, and scrape the goodies out. Toss in the seeds and the bean itself into the mix.

2. Warm that saucepan over a medium flame till it gets all steamy—but watch it, no boiling! Turn off the burner and give it a chill for 10 minutes.

3. Grab another bowl and beat those egg yolks up. Keep mixing as you add just a bit of the hot cream mix into the yolks—you don’t want to mess it up with lumpy eggs.

4. get the yolk mix into the saucepan and heat it again, but keep it super low. Stir and cook 'til it’s nice and thick, might take you 5-7 minutes, okay?

5. Take out the vanilla bean pod then cool the mixture down. After it's cold, stick it in the refrigerator to chill for a minimum of four hours. After that toss it into an ice cream maker and churn it just like the maker's guide tells you to.

2. Strawberry Cheesecake Ice Cream

Love cheesecake and strawberry ice cream both? This scoop's a game-changer mixing the creamy goodness with zesty cheesecake ripple and sweet strawberry bits to die for.

What You Need:

• 2 cups heavy cream

• 1 cup whole milk

• 1/2 cup sugar that's granulated

• 8 oz of softened cream cheese

• 1 cup strawberries that you chopped up

• 1 teaspoon extract of vanilla

• 1 tablespoon juice from a lemon

• 1/2 cup of graham crackers you smashed up

Steps:

1. Toss the strawberries and sugar into a blender and whiz it around till it's all smooth. Just put it to the side for later.

2. Now, grab a saucepan, dump in the heavy cream and milk and warm it up over a medium flame until it gets that steamy look. Then, take it off the burner.

3. Chuck the cream cheese into the saucepan and whisk like crazy until it's all nice and smooth. Throw in the vanilla extract and lemon juice and stir it all up till it's mixed in.

4. Let the whole shebang cool down a bit before you give it a go in the ice cream maker. After it's all churned up, toss in the strawberry stuff and the crushed-up graham crackers and give it a good swirl.

5. Stick it in the freezer. You gotta wait like 4 hours, but then it's good to go.

3. Chocolate Peanut Butter Cup Ice Cream

This rich ice cream means cheers for anyone who loves chocolate and peanut butter. It pulls together some really dark chocolate tones and some nice soft ribbons of peanut butter to create what really has to be a dessert fantasy come true.

Ingredients:

• Two cups of heavy cream

• One cup of whole milk

• Three quarters of a cup of granulated sugar

• One cup of cocoa powder

• Half a cup of peanut butter

• Half a teaspoon of vanilla essence

• Half a cup of chopped peanut butter cups or peanut brittle

Directions:

1. Put the milk, sugar, cocoa powder, and heavy cream in a pan. Heat it to a heated but not boiling temperature over medium heat.

2. Take off the heat and stir in the vanilla and peanut butter until creamy.

3. Cool the item well, and then refrigerate it for hours, two to three hours or more.
   

4. Now pour in the mixture into the churn with the motor running once the ice cream maker gets nice and cold. In about 5 minutes, just before the ice cream mixture is finished churning, add the coarse chopped-up peanut butter cups.

5. Put the ice cream in the freezer and allow it to stay as until firm, at least four hours. 

4. Mint Chocolate Chip Ice Cream

There is nothing quite like mint chocolate chip lovers because it gives you such a refreshing yet decadent experience of chocolate bits. Whip it up yourself to enjoy the real deal flavor from actual mint leaves. Don't forget tossing in those chocolate chips adds the perfect crunchy twist!

Ingredients:

• 2 cups heavy cream

• 1 cup whole milk

• 1/2 cup granulated sugar

• 1/2 cup fresh mint leaves

• 1 teaspoon peppermint extract

• 1/2 cup mini chocolate chips

Instructions:

1. Grab a saucepan and warm up the cream, milk, and sugar. When it starts to steam, yank it off the stove.

2. Toss in the fresh mint leaves into that creamy mix and chill for 10 minutes.

3. Kick out the mint leaves and get that mixture back on the stove. Mix in your peppermint flavoring.

4. Let that concoction sit until it's cool and then throw it into an ice cream maker. Near the end of the churning, chuck in those mini chocolate chips.

5. Stick it in the freezer for like 4 hours or until it's nice and solid.

Why It's Super Cool: The magic mint fresh which is bright with that essential moisture and dances sultrly all over the rich chocolate chip morsels is a dessert that is heavy, yet has an intense taste.

5. Salted Caramel Ice Cream

To all sweet-and-tart flavor fans this one's for you: salted caramel ice cream. Sublimely buttery, the sweet cream packs salt to produce what is sure to satisfy appreciation.

What you'll need:

• Two cups of heavy cream

• One cup of whole milk

• Three-quarters of a cup of granulated sugar

• Half a cup of brown sugar

• A quarter cup of unsalted butter

• A teaspoon of vanilla extract

• Half a teaspoon of sea salt

How to make it:

1. Mix your sugars, butter, and milk in a saucepan. Heat them up on medium stirring till the butter melts and the mix gets to a boil.

2. Let that stuff boil for something like 3-4 minutes then yank it off the heat and mix in the cream, vanilla, and a bit of sea salt.

3. Cool down the mix before you pop it in the fridge. Leave it there to get cold for a couple hours.

4. After it's good and cold, toss it into an ice cream machine. Keep it going till it's all smooth and creamy-like. Then, you gotta freeze it for no less than 4 hours.

Why It's So Good: That sweet creamy caramel swirled with just a hint of sea salt is gonna hook you with its awesome mix of sweet and a bit of salty. Trust me, you'll want seconds.

6. Coffee Ice Cream

This homemade coffee ice cream rich and silky, serves as an ideal energizer for fans of the brew. Full of deep coffee flavor, it's a lush indulgence that echoes the taste of a top-notch espresso dessert.

What You’ll Need:

• 2 cups of heavy cream

• 1 cup of whole milk

• 3/4 cup of regular sugar

• 1/4 cup of strong brewed coffee

• 1 teaspoon of vanilla

• 3 egg yolks

How to Make It:

1. Mix cream, milk, and sugar in a pot and warm it until it starts to steam.

2. Beat the egg yolks in a bowl then mix in a bit of the hot milk mix to warm the eggs.

3. Put it all back in the pot and let it simmer on a low flame until it gets thick taking about 5-7 minutes.

4. Add the coffee you brewed and vanilla.

5. Let it all chill out before you put it into an ice cream machine.

Why It's Super Cool: If you're into caffeine, this ice cream's strong coffee taste is for you – it's super lush and creamy for that oh-so-awesome spoil.