Churn Your Way to Chilled Happiness

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 gives this ice cream a tang that’s balanced by a rich rum, strawberry, and brown sugar swirl. Get the recipe for Sour Cream Ice Cream with Strawberries and Brown Sugar »

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 »

Pistachio Gelato

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 »

If you’re tired of wintery cakes and cookies by March, it might be time to break out the 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 »

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 »

Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies, particularly apple.

Buttery cinnamon-sugar crumbles swirled into a creamy base are reminiscent of cinnamon toast. Get the recipe for Cinnamon-Sugar Ice Cream »

The use of cornstarch in this simple gelato base results in a silky-smooth texture. Get the recipe for Sicilian Vanilla Gelato »

Often used in southeast Asian curries and Indian rice dishes, pandan leaf lends a subtly exotic savory note to this coconut 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 »

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