With the arrival fair weather comes the perfect opportunity to sip, slurp, and scoop our favorite frozen treats. That means picnic-ready
smoothies and milkshakes, at the park, and of course, who could forget ice cream? And while we at SAVEUR have some paletas and popsicles go-to pints we love to pick up from the grocery store, nothing beats making your own ice cream from scratch.
If you’re up to the task, you’ve got to first arm yourself with the
necessary ice cream tools—and yes, this includes an ice cream maker. Don’t be afraid to get experimental: you are a flavor master in the making. “Beach body” be damned—here are our 20 favorite ice cream recipes to make in the summer.
Raspberry Ice Cream
No-Cook Saffron-Orange Ice Cream
Irish Brown Bread Ice Cream with Butterscotch Sauce
Get the recipe for Irish Brown Bread Ice Cream with Butterscotch Sauce »
Sweet, pale orange ice cream flavored with ripe, juicy peaches simply screams summer.
Get the recipe for Peach Ice Cream »
Making actual soft serve at home is nearly impossible—here’s the best way to hack it.
Get the recipe for “Cheater” Soft Serve Ice Cream »
Sour Cream Ice Cream with Strawberries and Brown Sugar
Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies.
Get the recipe for Nutmeg Ice Cream »
This basic ice cream recipe from pastry chef Tracy Obolsky of
North End Grill is endlessly customizable; turn it into anything from chocolate to rum-raisin to pistachio. Get the recipe for Vanilla Ice Cream »
This vegan ice cream from Brooklyn’s
Van Leeuwen Artisan Ice Cream takes a classic flavor combination, peanut butter and chocolate, and uses cashew milk to make for an extra rich ice cream. Get the recipe for Vegan Peanut Butter and Chocolate Chip Ice Cream »
Ice cream so easy you don’t even need to cook it.
Get the recipe for Mascarpone Ice Cream with Apricots, Raspberries, and Honey Granola »
If you’re tired of wintery cakes and cookies by March, it might be time to break out the ice cream.
Buttery cinnamon-sugar crumbles swirled into a creamy base are reminiscent of cinnamon toast.
Get the recipe for Cinnamon-Sugar Ice Cream »
Steep it for Killer Custard and Ice Cream
Often used in southeast Asian curries and Indian rice dishes, pandan leaf lends a subtly exotic savory note to this coconut ice cream.
This custardy ice cream gets its tropical flavor from paw paws, a musky-sweet fruit native to the American Midwest that tastes somewhere between a banana and a mango, with a plush, creamy texture.
Get the recipe for Paw Paw Ice Cream »
Sweetened condensed milk and a touch of spice set this caffeinated treat apart from other coffee ice creams.
Get the recipe for Vietnamese Coffee Ice Cream »
A creamy peanut butter swirl suspended in strawberry- and jam-enriched ice cream turns the classic Smucker’s Goober–peanut butter
and jelly, all in one jar–on its head. Get the recipe for Peanut Butter and Jelly Ice Cream »
The use of cornstarch in this simple gelato base results in a silky-smooth texture.
Get the recipe for Sicilian Vanilla Gelato »
The combination of rum and raisins has long elevated all kinds of desserts, but when applied to a vanilla custard base, the flavors truly shine: a concentrated burst of dried fruit cut by the boozy kick of rum, all cushioned by creamy dairy.
Get the recipe for Rum Raisin Ice Cream »
This grown up frozen treat pairs bourbon-laced custard with pockets of dense butterscotch.
Get the recipe for Bourbon-Butterscotch Ice Cream »