- Vietnamese Coffee Ice Cream
- Bourbon-Butterscotch Ice Cream
- The Darkest Chocolate Ice Cream in the World
- Olive Oil Gelato
- French Shortbread Cookies
- Lavender Earl Grey Caramel
- Chocolate Sauce
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When making this many homemade ice creams, starting ahead is key—for each you’ll need to make the base, churn the ice cream, and then let it harden. Split the prep over several days; if you have time, you can make all the bases in a single day, let them rest in the fridge overnight, and churn them the day after. Make sure each ice cream has at least one day to harden up in the freezer before serving. For tips, see our step-by-step instructions on how to make the perfect batch of ice cream.
For an elegant topping, try shaved dark chocolate or chocolate curls.
For a fruity alternative to chocolate or caramel sauce, try a compote or jam atop one of the ice creams (we love strawberry compote on olive oil ice cream).