Summer is here, and July is National Ice Cream Month. Skip serving it up straight from the carton and try one of these kid-friendly homemade ice cream recipes. Our ice cream recipes (no ice cream maker required!) are creamy, indulgent and a little imaginative — perfect for your next summer gathering or party. Even better? They are all made with delicious sustainably made dairy
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Start to finish: Active: 1 hour 11 minutes | Inactive: 8 hours
Makes: 6 cookie sandwiches
Ingredients
For the ice cream:
1 quart vanilla or pineapple ice cream
For the cookie dough:
6 tablespoons unsalted butter, room temperature
¼ cup granulated sugar
¼ cup + 1 tablespoon light brown sugar, packed
2 large egg yolks, room temperature
1 teaspoon coconut extract
¼ cup crushed canned pineapple, drained and squeezed in paper towels until dry
3/4 cup + 2 tablespoons all-purpose flour
¼ cup unsweetened shredded coconut, plus more for garnishing
½ teaspoon baking soda
¼ teaspoon kosher salt
Method
For the ice cream:
Leave ice cream out on the counter for 15 minutes to soften. Spread ice cream in an 8-by-8-inch pan and smooth it until it’s even. Freeze 4 hours, or overnight.
For the cookie dough:
In the bowl of a stand mixer, cream butter, sugar and brown sugar on low speed for 1 minute to combine. Mix in egg yolks, and then scrape down the bowl with a rubber spatula. Mix in coconut extract and crushed pineapple. Add flour, shredded coconut, baking soda and kosher salt, and mix until just combined.
Scoop the dough with a regular-sized (2 tablespoons) cookie scoop onto a parchment paper-lined baking tray. Freeze the dough until solid, about 15–20 minutes. Heat oven to 350 F.
Before baking, roll each ball in shredded coconut. Spaced 2 inches apart, bake cookies 11–12 minutes, or until just the edges are barely golden brown. Let cool completely on a wire cooling rack before removing, and then place cookies in the freezer for at least 15 minutes, or until ready to use.
To assemble:
Separate cookies into pairs of the same size, and then match them with a round cutter of the same size (about 2½ –3-inch round cutter.) Use the round cutter to cut a round from the pan of ice cream. Dip the cutter in hot water and wipe dry in between for smooth cuts. Place the cut ice cream on one of the cookies and sandwich it with the other. Freeze immediately. Repeat with remaining ingredients. Allow cookies to freeze completely before eating.
Start to finish: 50 minutes
Impresses: 6
Ingredients
Butter, for greasing pan
4 classic caramel apples, chopped into 1-inch cubes
½ cup plus 2 tablespoons flour, divided
1½ teaspoons ground cinnamon, divided
2 tablespoons sugar
¼ lemon, juiced
¼ cup old-fashioned oats
½ cup brown sugar
¾ cup salted butter, cold and cut into cubes
Ice cream, for serving
Method
Heat oven to 350 F and grease an 8-by-8-inch baking pan with butter. Place onto a foil-lined baking sheet and set aside.
In a large bowl, combine caramel apples, 2 tablespoons flour, 1 teaspoon cinnamon, sugar and lemon juice. Pour into prepared pan. In that same bowl, add remaining flour, remaining cinnamon, oats, brown sugar and butter. Cut together with a pastry cutter or using clean hands until crumbles are formed.
Top apples with crumb mixture and bake 25–30 minutes, or until bubbling and the top is browned. Let rest 30 minutes before serving with ice cream.
Start to finish: 15 minutes
Impresses: 2 (12-ounce servings)
Ingredients
1 teaspoon cinnamon
¼ cup granulated sugar
½ cup sweetened condensed milk
½ cup leftover Peanut Butter & Roasted Banana Pudding filling
2 cups vanilla ice cream
¼ cup whole milk
3 ounces vanilla vodka, optional
2 cinnamon sticks, optional for garnishing
Method
In a shallow bowl, combine cinnamon and sugar. Pour sweetened condensed milk into a separate shallow bowl. Dip rim of a highball glass into the sweetened condensed milk, then into the cinnamon-sugar mixture to coat the rim. Set aside. Combine pudding filling, ice cream, milk and vodka, if using, into the pitcher of a blender. Blend until fully combined. Pour into prepared glasses. Garnish with a cinnamon stick.
Notes: If not using vodka, add more milk to achieve a milkshake consistency.
Start to finish: 5 minutes
Impresses: 1
Ingredients
1 cup mango juice
4 large strawberries, stems removed
¼ cup whole milk
¼ cup vanilla ice cream (approximately one rounded scoop)
1 teaspoon vanilla extract
1 cup ice
Method
Add all ingredients to a blender and blend until smooth.
Pour into a tall tumbler or pint glass and serve immediately.
Notes:
If no mango juice is available, substitute mango juice concentrate.
Start to finish: 30 minutes
Impresses: 2
Ingredients
For the chocolate milkshake:
1 pint vanilla ice cream
¼ cup chocolate milk
3 tablespoons chocolate syrup
For the whipped cream:
¼ cup heavy cream, cold
1 tablespoon granulated sugar
For the witch’s hat:
3 ounces chocolate
1 ice cream sugar cone
1 round stroopwafel or thin cookie
Black sanding sugar
Purple ribbon
Method
For the chocolate milkshake:
In a blender, combine ice cream, chocolate milk and chocolate syrup until smooth. Drizzle chocolate syrup on the inside of a milkshake glass, and then pour the chocolate milkshake into the glass. Top with homemade whipped cream and the witch’s hat and enjoy!
For the whipped cream:
In a medium bowl with an eclectic mixer, whisk the heavy cream and sugar until soft peaks form.
For the witch’s hat:
In a shallow bowl, add chocolate and heat in the microwave in 20 second intervals until fully melted. Cut the tip of the sugar cone off and dip in the chocolate. Place back on the cone at an angle. Freeze for a few minutes until set.
Dip the bottom of the sugar cone in the chocolate and place in the center of the round stroopwafel or thin cookie. Freeze for a few minutes until set.
Spread an even layer of chocolate on the hat and immediately sprinkle black sanding sugar all over. Freeze again for a few minutes until set.
Tie purple ribbon around the hat and place on top of your chocolate milkshake.
Start to finish: 20 minutes
Impresses: 2
Ingredients
For the cake crumbs:
¼ cup unsalted butter, melted
¾ cup all-purpose flour
½ cup granulated sugar
¼ teaspoon baking powder
1 teaspoon vanilla extract
2 tablespoons Halloween sprinkles
For the milkshakes:
3 cups (about 6 scoops) vanilla ice cream
¼ cup vanilla or cream cheese frosting
1 cup whole milk
Whipped cream
Halloween sprinkles
Method
For the cake crumbs:
Heat oven to 300 F and line a baking sheet with parchment paper. In a small bowl, combine the cake crumb ingredients and mix together until small clusters begin to form. Spread evenly on a baking sheet and bake for 15 minutes, or until lightly browned and crunchy. Let cool completely before making milkshakes.
For the milkshakes:
Spread a small amount of frosting on the top of your milkshake glasses and roll in Halloween themed sprinkles. Add some of the cooled cake crumbs to the bottom of the glass. Add ice cream, frosting and milk to a blender, and blend until smooth and creamy. Pour into milkshake glasses until half full, top with another layer of cake crumbs and finish with the remaining milkshake. Garnish with whipped cream and extra sprinkles.
Start to finish: 10 minutes
Impresses: 2
Ingredients
20 marshmallows
3 cups (about 6 scoops) vanilla or chocolate ice cream
1 cup whole milk
1 chocolate bar
4 graham crackers, broken
Chocolate sauce
Method
Heat broiler. Put marshmallows on a foil-lined baking sheet, and place under the broiler. Broil for 1–2 minutes, or until toasted. Remove from oven and set aside.
Drizzle chocolate sauce around the inside of your milkshake glass and add a layer of broken graham crackers in the bottom of the glass.
In a blender, add ice cream, milk and 14 of the toasted marshmallows. Blend until smooth and creamy. Pour into milkshake glasses until half full, add another layer of broken graham crackers and finish with the rest of the milkshake. Top with a graham cracker, chocolate pieces and toasted marshmallows.
Start to finish: Active: 30 minutes
Impresses: 2
Ingredients
For the salted caramel popcorn:
1 cup granulated sugar
6 tablespoons unsalted butter
⅓ cup heavy cream
½ teaspoon kosher salt
8 cups plain popped popcorn (about ¼ cup of kernels)
For the milkshakes:
3 cups (about 6 scoops) vanilla ice cream
1 cup whole milk
2 tablespoons salted caramel (recipe included)
Method
For the salted caramel popcorn:
In a heavy-bottomed saucepan over medium heat, add sugar and stir every 1–2 minutes, until it begins to melt. (The sugar will start to clump before melting). Once the sugar is completely melted and a golden color, immediately remove from heat and stir in the butter until combined. (It will bubble a lot.) Add in the heavy cream and salt, and mix until fully combined and smooth. Pour the salted caramel into a glass jar to cool. (It can be stored in the refrigerator for up to 1 month. If you make the salted caramel the night before, store it in the refrigerator, but then let it sit at room temperature until it reaches a pourable consistency.)
Heat oven to 275 F and line a baking sheet with parchment paper. Place the popcorn in an even layer on the baking sheet and drizzle with about ⅓ cup of salted caramel (more or less as desired) and stir to coat. Bake 15–20 minutes, stirring every 5 minutes, or until the caramel has begun to form a shell on the outside of the popcorn. Remove from the oven and let cool.
For the milkshakes:
In a blender, combine ice cream, milk and salted caramel, and blend until smooth and creamy. Drizzle leftover salted caramel inside your milkshake glasses. Pour milkshake into glasses and top with salted caramel popcorn.
Start to finish: 15 minutes
Impresses: 4
Ingredients
4 medium bananas
½ cup chocolate chips or chocolate chunks
½ cup chopped nuts, such as walnuts or pecans
2 cups vanilla ice cream
4–8 maraschino cherries in syrup
½ cup fresh berries, such as sliced strawberries, raspberries, blueberries or blackberries
Method
Slice each banana lengthwise through the peel, opening a pocket in each banana. Stuff with 2 tablespoons each of chocolate chips and nuts.
Wrap each banana in aluminum foil and seal to create a pouch for grilling. Don’t seal too tightly, but wrap enough to fully encase the stuffed banana. If unable to balance sliced-side up without tipping, place on a grilling rack for support.
Grill on medium to medium-high heat for 8–10 minutes. Remove from the grill and transfer one foil pack to each plate or serving bowl.
Carefully unwrap each banana, then top with 2 scoops of vanilla ice cream. Garnish with fresh berries, additional nuts and chocolate chips, and top with 1–2 maraschino cherries. Serve immediately.
Note: As an alternative, top with caramel sauce, mini marshmallows, sprinkles, crushed sandwich cookies or your favorite ice cream toppings.
Whether you’re looking for a morning treat or an afternoon pick-me-up, this coffee-house inspired shake uses leftover vanilla bean coffee creamer to add malt-like thickness.
Read MoreSundae times
This is one to write home about. Plop two scoops of ice cream — we’re partial to traditional vanilla — into a low glass and top with four ounces of hot, strong coffee. Sip with a thick straw or enjoy with a spoon.
Ice, ice, breve
Brew a pot of your favorite coffee, chill and then pour into ice cube trays. Once frozen, pop them out, fill your vessel of choice and top with half and half for an iced coffee that won’t get watered down.
The caveman
For a cup that will keep you full until lunch, blitz together eight ounces of warm coffee and one tablespoon of butter in a blender (careful, hot liquids expand, so make sure to have plenty of room in the blender or use a milk frother for this step) for 20–25 seconds or until frothy. Add in a splash of vanilla extract and drizzle of honey if you’re feeling extra sweet.
Crema crema
A toasty (in more ways than one) take on the traditional Vietnamese-style coffee. Pour a healthy tablespoon of sweetened condensed milk into your mug, stir and sprinkle with a dash of cayenne for a real kick start.
Whip it
Ribbons of freshly whipped cream take the place of creamer for a subtly sweet take on the classic. Whip together heavy cream and a sprinkling of sugar until airy peaks form, then top your cup with a dollop or swirl in a spoonful.
Cocoa au lait
Recover from a tough workout with a jolt or just enjoy the benefits of mocha madness. Fill a to-go cup with ice and pour in equal parts chocolate milk and iced coffee.
Start to finish: 1 hour 45 minutes
Makes: 12 sammies
Ingredients
5 tablespoons unsalted butter
16-ounce jar creamy peanut butter
2 cups lightly-packed brown sugar
2 teaspoons vanilla
3 eggs
2 teaspoons baking soda
1 teaspoon salt
2½ cups rolled oats
½ cup chopped walnuts
½ cup butterscotch chips
½ cup semi-sweet
chocolate chips
½ gallon coffee ice cream
Optional for edges:
¼ cup walnuts, finely chopped
¼ cup mini chocolate chips
Method
Heat oven to 350 F and prepare two cookie sheets with parchment paper. Set aside.
In a large, microwave-safe bowl, melt together butter and peanut butter. Stir to combine.
Mix in brown sugar, vanilla and eggs until smooth. Add in baking soda, salt and oats. Stir to combine.
Fold in walnuts, butterscotch chips and chocolate chips.
Using a ¼ cup measuring cup, scoop portioned amount of dough into your palm and roll to form a ball. Place on prepared cookie sheets 2 inches apart.
Bake 11–13 minutes, or until edges start to brown. Remove from oven and let rest on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
To assemble ice cream sammies, scoop ¼ cup ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and press to adhere the two together.
If desired, roll the edges in mini chocolate chips or finely chopped walnuts. Serve immediately, or freeze in an airtight container.
Start to finish: 6 hours
Makes: 8-10 slices
Ingredients
1 box red velvet cake mix, prepared to package instructions
½ gallon vanilla bean ice cream
10-ounce bag white chocolate chips
Method
Heat oven to 350 F and butter a cookie sheet with edges. Line buttered pan with parchment paper. Set aside.
Spread prepared cake batter evenly onto cookie sheet and tap on the counter to remove any air bubbles.
Bake 30–35 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
Once cooled, flip the pan over onto a clean work surface and remove so the parchment is on top. Peel the parchment back to remove.
Remove ice cream from freezer to soften.
Pour chocolate chips into a microwave-safe bowl and heat in 30-second intervals stirring every 15-seconds until melted. Set aside.
Line a loaf pan with parchment paper so the paper is overhanging on the sides. Using a sharp knife, cut the cooled cake into three equal sections, trimming as needed so they fit inside the loaf pan.
Add the first slice of cake to the bottom of the pan. Scoop in roughly half the carton of ice cream and spread with a flat spatula until smooth and distributed. Drizzle half the white chocolate over the ice cream.
Top with the second slice of cake and repeat for the second layer, finishing by topping with the third slice of cake.
Freeze at least 4 hours before serving.
To serve, remove cake from pan by rubbing a hot towel on the outside edges of the pan to loosen. Pull on the hanging edges of parchment to remove the cake.
Slice and serve immediately.
Start to finish: 4 hours 15 minutes
Makes: 10
Ingredients
15 chocolate sandwich cookies
½ cup chocolate milk
1 cup chocolate ice cream
1 cup whole milk
2 cups cookie dough ice cream
Method
Scrape filling from each sandwich cookie into a bowl and set aside. Add cookies to a zip-top, gallon-sized bag and close shut. Using a rolling pin, crush cookies into small pieces.
Sprinkle 1 tablespoon cookie crumbles into each popsicle mold.
Add chocolate milk and chocolate ice cream to blender. Blend to combine.
Fill molds 1/3 of the way with chocolate mixture.
Rinse blender before adding in whole milk, cookie dough ice cream and the sandwich cookie fillings. Blend to combine.
Fill molds the remaining 2/3 of the way with the cookie dough mixture before covering and adding a popsicle stick to each one.
Freeze at least 4 hours before serving. Store in molds until ready
to serve.
Special tools: Popsicle molds and popsicle sticks
Start to finish: 35 minutes
Makes: One 9-inch cookie
Walking through the mall, it’s easy to find the cookie counter. Warm butter and caramelized sugar wafts through the air, and the confectionary case doesn’t just have one- or two-bite cookies. No, it features oversized cookies ready to be sliced like a pizza. Once you indulge in a giant piece, there’s no going back. And lucky for you, we combined the ease of a blondie with our fondness of chocolate chips so you can dig in, go à la mode or slice it up, all without leaving the house.
Ingredients
6 tablespoons butter
1 ½ cups brown sugar
1 egg
1 teaspoon vanilla
¼ teaspoon salt
1 ½ cups flour
½ teaspoon baking powder
½ cup old-fashioned oats
½ cup milk chocolate chips
Method
Heat oven to 325 F. Butter a cast iron pan or oven-safe skillet and set aside.
Place butter in a large bowl and microwave 25-30 seconds or until melted.
Stir in sugar, egg, vanilla and salt until well combined. Add in flour and baking powder and stir just until flour disappears. Fold in chocolate chips and oatmeal.
Press dough into the bottom of prepared skillet and bake 22-25 minutes or until center is set.
Let cool and serve with ice cream.
A food magazine celebration dairy and those who make it.
