19 Delicious Dash Ice Cream Maker Recipes for Summer

Beat the heat this summer with a scoop of happiness from your very own kitchen! Our roundup of 19 Delicious Dash Ice Cream Maker Recipes is your ticket to cool, creamy bliss. From fruity sorbets to rich, indulgent flavors, there’s something for every sweet tooth. Ready to churn up some fun? Let’s dive into these irresistible treats that’ll make your summer even sweeter!

Vanilla Bean Ice Cream

Craving something creamy and dreamy? This vanilla bean ice cream is your ticket to bliss—smooth, rich, and packed with real vanilla flavor.

Ingredients

• 2 cups heavy cream, cold
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split and scraped
• 6 large pasture-raised egg yolks, lightly beaten
• 1/4 teaspoon fine sea salt

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, half of the sugar, and the scraped vanilla bean seeds. Heat over medium heat until the mixture reaches 170°F, stirring occasionally to dissolve the sugar.
2. In a separate bowl, whisk together the egg yolks, remaining sugar, and sea salt until pale and slightly thickened.
3. Gradually temper the egg yolks by adding a small amount of the hot cream mixture to the yolks, whisking constantly to prevent curdling.
4. Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 175°F).
5. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla bean pod.
6. Cool the custard to room temperature, then cover and refrigerate for at least 4 hours, or overnight, to chill thoroughly.
7. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
8. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Rich and velvety, this vanilla bean ice cream boasts a luxurious texture and deep, aromatic flavor. Serve it atop a warm brownie or alongside a slice of pie for an unforgettable dessert experience.

Chocolate Fudge Brownie Ice Cream

Kickstart your dessert game with this decadent Chocolate Fudge Brownie Ice Cream—rich, creamy, and packed with chunks of homemade brownie. Perfect for those sweltering summer days or when you need a quick chocolate fix.

Ingredients

• 1 cup heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder, sifted
• 1/4 tsp fine sea salt
• 4 oz bittersweet chocolate, finely chopped
• 2 tsp pure vanilla extract
• 1 cup brownie chunks, homemade or store-bought

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, whole milk, granulated sugar, sifted cocoa powder, and fine sea salt. Whisk until the sugar and cocoa powder are fully dissolved, about 5 minutes.
2. Remove the saucepan from heat and add the finely chopped bittersweet chocolate. Let sit for 1 minute, then whisk until smooth.
3. Stir in the pure vanilla extract. Transfer the mixture to a bowl, cover, and refrigerate until completely chilled, at least 4 hours or overnight for best results.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Gently fold in the brownie chunks during the last 2 minutes of churning.
6. Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.

Heavenly creamy with a deep chocolate flavor, this ice cream is studded with chewy brownie bits for texture. Serve in waffle cones with a drizzle of hot fudge for an extra indulgent treat.

Strawberry Cheesecake Ice Cream

Overflowing with creamy decadence and berry bliss, this Strawberry Cheesecake Ice Cream is your next freezer obsession. Blend, freeze, and devour—it’s that simple.

Ingredients

• 2 cups heavy cream, cold
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 8 oz cream cheese, softened
• 1 cup fresh strawberries, hulled and pureed
• 1/2 cup graham cracker crumbs

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is completely dissolved.
2. Add the softened cream cheese to the mixture and use an electric mixer to blend until smooth and lump-free, about 2 minutes.
3. Gently fold in the strawberry puree until just combined, creating a ripple effect for a marbled appearance.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 25 minutes, until it reaches a soft-serve consistency.
5. While the ice cream churns, toast the graham cracker crumbs in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until fragrant and lightly golden.
6. Transfer the churned ice cream to a loaf pan, layering it with the toasted graham cracker crumbs. Use a spoon to gently swirl the crumbs throughout.
7. Cover the pan with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 4 hours, or until firm.

Rich and velvety with pockets of crunchy graham cracker, this ice cream is a textural dream. Serve it sandwiched between two homemade cookies for an epic ice cream sandwich twist.

Mint Chocolate Chip Ice Cream

Snag a spoon and dive into this creamy, dreamy Mint Chocolate Chip Ice Cream—your new summer obsession. Bold mint meets rich chocolate in every scoop, no churn required.

Ingredients

• 2 cups heavy cream, cold
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 2 teaspoons pure peppermint extract
• 1 teaspoon pure vanilla extract
• Green food coloring, optional
• 3/4 cup mini chocolate chips, frozen

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and fine sea salt until the sugar is completely dissolved, about 2 minutes.
2. Stir in the pure peppermint extract, pure vanilla extract, and green food coloring (if using) until fully incorporated and the mixture is uniformly green.
3. Pour the mixture into a pre-chilled ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
4. During the last 2 minutes of churning, add the frozen mini chocolate chips to ensure even distribution without overmixing.
5. Transfer the ice cream to a freezer-safe container, cover with a piece of parchment paper pressed directly onto the surface to prevent ice crystals, and freeze for at least 4 hours, or until firm.

Decadently smooth with a refreshing minty zing and pockets of chocolate in every bite, this ice cream is a showstopper. Serve sandwiched between two chocolate cookies for an epic homemade ice cream sandwich.

Cookies and Cream Ice Cream

Perfect for those sweltering summer days or when you’re just craving something sweet, this Cookies and Cream Ice Cream is a no-churn dream. Packed with crunchy Oreo pieces and creamy goodness, it’s a foolproof recipe that’ll have everyone begging for seconds.

Ingredients

• 2 cups heavy cream, cold
• 14 oz sweetened condensed milk
• 1 tsp pure vanilla extract
• 12 Oreo cookies, coarsely crushed
• 6 Oreo cookies, finely crushed

Instructions

1. In a large mixing bowl, whip the cold heavy cream on high speed until stiff peaks form, about 3 minutes.
2. Gently fold in the sweetened condensed milk and vanilla extract with a rubber spatula until fully incorporated.
3. Add the coarsely crushed Oreo cookies to the mixture, folding gently to distribute evenly without deflating the cream.
4. Transfer the mixture to a loaf pan or airtight container, smoothing the top with the spatula.
5. Sprinkle the finely crushed Oreo cookies evenly over the top for added texture and visual appeal.
6. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight, until firm.

Get ready to scoop into this velvety ice cream, where each bite offers a perfect balance of creamy and crunchy. Serve in waffle cones for an extra indulgent treat or layer with hot fudge for a decadent sundae.

Peanut Butter Cup Ice Cream

Ready to blend your love for peanut butter cups into a creamy dream? This Peanut Butter Cup Ice Cream is your ticket to dessert heaven—no churn, no fuss, just pure indulgence.

Ingredients

• 2 cups heavy cream, cold
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup creamy peanut butter, no-stir
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 cup mini peanut butter cups, chopped

Instructions

1. In a large mixing bowl, whip the cold heavy cream to stiff peaks, about 3 minutes on high speed.
2. Gently fold in the sweetened condensed milk, ensuring not to deflate the whipped cream.
3. Add the creamy peanut butter, pure vanilla extract, and fine sea salt to the mixture. Fold until fully incorporated.
4. Carefully stir in the chopped mini peanut butter cups, distributing evenly throughout the mixture.
5. Transfer the mixture to a loaf pan or airtight container. Smooth the top with a spatula.
6. Cover tightly with plastic wrap or a lid. Freeze for at least 6 hours, or until firm.
7. For optimal texture, let the ice cream sit at room temperature for 5 minutes before scooping.

This ice cream boasts a velvety texture with chunks of peanut butter cups in every bite. Try serving it sandwiched between two chocolate cookies for an epic ice cream sandwich.

Salted Caramel Ice Cream

Kick off your dessert game with this luscious salted caramel ice cream—creamy, dreamy, and with just the right hit of salty-sweet.

Ingredients

• 2 cups heavy cream, cold
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup light corn syrup
• 4 tbsp unsalted butter, cubed
• 1 tsp flaky sea salt
• 1 tsp pure vanilla extract
• 6 large pasture-raised egg yolks, lightly beaten

Instructions

1. Combine 1/2 cup sugar and corn syrup in a medium saucepan over medium heat. Stir until sugar dissolves, then stop stirring and cook until deep amber, about 6 minutes.
2. Remove from heat; carefully whisk in butter until melted. Gradually add cream, then milk, stirring constantly (mixture will bubble).
3. In a separate bowl, whisk yolks and remaining 1/4 cup sugar. Slowly pour hot caramel mixture into yolks, whisking constantly to temper.
4. Return mixture to saucepan. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon (170°F), about 5 minutes.
5. Strain through a fine-mesh sieve into a bowl. Stir in vanilla and salt. Chill until very cold, at least 4 hours or overnight.
6. Churn in an ice cream maker according to manufacturer’s instructions, about 25 minutes.
7. Transfer to an airtight container; freeze until firm, at least 4 hours.

Ultra-creamy with a bold caramel punch, this ice cream shines solo or drizzled with extra caramel and a sprinkle of sea salt for that gourmet touch.

Rocky Road Ice Cream

Dive into the ultimate indulgence with this homemade Rocky Road Ice Cream—creamy, crunchy, and utterly irresistible.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder, sifted
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1 cup mini marshmallows
• 1/2 cup roasted almonds, roughly chopped
• 1/2 cup dark chocolate chunks

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, whole milk, granulated sugar, and sifted cocoa powder. Whisk continuously until the sugar and cocoa powder are fully dissolved, about 5 minutes.
2. Remove the mixture from heat and stir in the vanilla extract and fine sea salt. Transfer to a bowl and refrigerate until completely chilled, at least 4 hours or overnight for best results.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until it reaches a soft-serve consistency.
4. Gently fold in the mini marshmallows, roasted almonds, and dark chocolate chunks until evenly distributed.
5. Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.

Outrageously creamy with a perfect balance of sweet and salty, this Rocky Road Ice Cream is a textural dream. Serve it in waffle cones for an extra crunch or layer it between cookies for an epic ice cream sandwich.

Pistachio Ice Cream

Pistachio ice cream isn’t just a treat—it’s a creamy, nutty masterpiece that’ll have you coming back for seconds. Perfect for beating the summer heat or indulging in a sweet craving any time of year.

Ingredients

• 2 cups heavy cream, cold
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1/2 cup unsalted pistachios, finely ground
• 2 large pasture-raised egg yolks, lightly beaten
• 1 tbsp pistachio paste

Instructions

1. In a medium saucepan over medium heat, combine 1 cup of heavy cream, whole milk, granulated sugar, and fine sea salt. Heat until the mixture is warm and the sugar has dissolved, about 5 minutes, stirring occasionally.
2. Remove the saucepan from heat. Whisk in the remaining 1 cup of heavy cream, pure vanilla extract, and pistachio paste until fully incorporated.
3. Gradually add the warm cream mixture to the beaten egg yolks in a slow, steady stream, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 10 minutes. Do not let it boil.
5. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Stir in the finely ground pistachios.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight.
7. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency.
8. Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving to firm up.

Whisk your way to a velvety, rich pistachio ice cream that’s speckled with nutty bits for texture. Serve it in a waffle cone for crunch or drizzle with dark chocolate for an extra decadent twist.

Coconut Pineapple Ice Cream

Nail the taste of summer with this creamy, tropical Coconut Pineapple Ice Cream. Blend, freeze, and devour—it’s that simple.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk, chilled
• 1 cup fresh pineapple, diced
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp kosher salt

Instructions

1. In a blender, combine chilled coconut milk, diced pineapple, granulated sugar, vanilla extract, and kosher salt. Blend on high for 45 seconds until smooth.
2. Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions, typically 20-25 minutes, until thickened.
3. Transfer the ice cream to a loaf pan. Use a spatula to smooth the top. Cover with plastic wrap, pressing directly onto the surface to prevent ice crystals.
4. Freeze for at least 4 hours, or until firm. For best results, let sit at room temperature for 5 minutes before scooping.

Creamy meets tangy in this dreamy dessert. Serve in hollowed-out pineapple halves for a show-stopping presentation.

Lemon Sorbet

Nothing beats the zesty punch of homemade Lemon Sorbet on a scorching summer day. This recipe delivers a silky, tangy treat that’s as refreshing as a dip in the pool.

Ingredients

• 1 1/2 cups granulated sugar
• 1 1/2 cups water
• 2 cups freshly squeezed lemon juice (about 10-12 medium lemons)
• 1 tbsp finely grated lemon zest
• 1/4 cup light corn syrup

Instructions

1. In a medium saucepan, combine granulated sugar and water. Bring to a boil over medium-high heat, stirring until sugar dissolves completely, about 3 minutes.
2. Remove from heat and stir in freshly squeezed lemon juice, finely grated lemon zest, and light corn syrup. Cool to room temperature, approximately 30 minutes.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the sorbet to a freezer-safe container, cover with parchment paper pressed directly on the surface, and freeze for at least 4 hours, or until firm.

Bright and velvety, this Lemon Sorbet is a burst of sunshine in every spoonful. Serve in hollowed-out lemon halves for a stunning, Instagram-worthy presentation.

Mango Sorbet

Just when you thought summer couldn’t get sweeter, here’s a mango sorbet that’ll blast your taste buds into paradise. No churn, no fuss—just pure, icy bliss.

Ingredients

• 2 cups ripe mango puree, strained
• 1/2 cup granulated sugar
• 1/4 cup fresh lime juice
• 1/4 cup cold water
• 1 tbsp light corn syrup
• 1/4 tsp kosher salt

Instructions

1. In a medium saucepan over low heat, combine sugar, water, and corn syrup. Stir until sugar completely dissolves, about 3 minutes.
2. Remove from heat and let the syrup cool to room temperature, approximately 20 minutes.
3. In a large bowl, whisk together mango puree, lime juice, and kosher salt until fully incorporated.
4. Slowly pour the cooled syrup into the mango mixture, whisking continuously to ensure a smooth consistency.
5. Transfer the mixture to an ice cream maker and churn according to manufacturer’s instructions, usually about 25 minutes, until it reaches a soft-serve texture.
6. For a firmer sorbet, spread into a loaf pan, cover with plastic wrap, and freeze for at least 4 hours.

Every spoonful of this sorbet is a tropical escape—silky, vibrant, and bursting with mango goodness. Serve it in hollowed-out mango halves for a show-stopping dessert that’s as Instagram-worthy as it is delicious.

Raspberry Swirl Ice Cream

Sweeten your summer with this luscious Raspberry Swirl Ice Cream—creamy, tangy, and utterly irresistible. Swirl in vibrant raspberry puree for a dessert that’s as stunning as it is delicious.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 1/2 cups fresh raspberries
• 1/4 cup granulated sugar (for raspberry swirl)
• 1 tbsp fresh lemon juice

Instructions

1. In a medium saucepan over low heat, combine heavy cream, whole milk, 3/4 cup sugar, vanilla extract, and sea salt. Stir until sugar dissolves, about 5 minutes. Do not boil.
2. Remove from heat and let cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
3. While the base chills, prepare the raspberry swirl. In a small saucepan over medium heat, combine raspberries, 1/4 cup sugar, and lemon juice. Cook, stirring frequently, until raspberries break down and mixture thickens, about 10 minutes. Strain through a fine-mesh sieve to remove seeds, then cool completely.
4. Pour the chilled ice cream base into an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes, until thick and creamy.
5. Layer the churned ice cream and raspberry puree in a freezer-safe container, swirling gently with a knife. Freeze for at least 4 hours, or until firm.

Kick back with a scoop of this dreamy ice cream—its velvety texture and bright berry swirl are a match made in heaven. Serve in waffle cones for an extra crunch or alongside a warm brownie for decadent contrast.

Banana Nut Ice Cream

Absolutely no one can resist the creamy, dreamy swirl of homemade Banana Nut Ice Cream—bold flavors, zero fuss.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk, chilled
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 2 large ripe bananas, mashed
• 1/2 cup toasted walnuts, finely chopped

Instructions

1. In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and fine sea salt until the sugar is completely dissolved.
2. Fold in the mashed bananas until fully incorporated into the cream mixture.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until it reaches a soft-serve consistency.
4. Add the toasted walnuts during the last 5 minutes of churning to evenly distribute throughout the ice cream.
5. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm enough to scoop.

Creamy with a crunch, this Banana Nut Ice Cream is a textural masterpiece. Serve it sandwiched between two oatmeal cookies for an epic ice cream sandwich twist.

Butter Pecan Ice Cream

Here’s how to whip up a batch of Butter Pecan Ice Cream that’ll have everyone begging for seconds. Hit the kitchen and let’s get churning!

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter, clarified
• 1 cup pecans, toasted and chopped
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 4 large pasture-raised eggs, lightly beaten

Instructions

1. In a medium saucepan over medium heat, melt the clarified butter until it begins to foam, about 2 minutes.
2. Add the toasted pecans to the butter, stirring constantly until nuts are deeply golden, approximately 3 minutes. Remove from heat and set aside to cool.
3. In a separate saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture reaches 170°F, stirring occasionally to dissolve the sugar.
4. Slowly temper the beaten eggs by adding a small amount of the hot cream mixture to the eggs, whisking continuously to prevent curdling.
5. Pour the tempered egg mixture back into the saucepan, cooking over low heat until the custard thickens and coats the back of a spoon, about 5 minutes.
6. Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and fine sea salt.
7. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight.
8. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, about 20 minutes.
9. During the last 2 minutes of churning, add the buttered pecans, distributing evenly throughout the ice cream.
10. Transfer the ice cream to an airtight container and freeze until firm, about 4 hours.

This Butter Pecan Ice Cream boasts a velvety texture with a rich, buttery depth and crunchy nutty surprises. Try serving it sandwiched between two homemade pecan shortbread cookies for an extra indulgent treat.

Coffee Toffee Ice Cream

Kickstart your dessert game with this Coffee Toffee Ice Cream—bold flavors, creamy texture, and that irresistible crunch. No churn, no fuss, just pure indulgence.

Ingredients

• 2 cups heavy cream, cold
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp pure vanilla extract
• 2 tbsp instant espresso powder
• 1/2 cup toffee bits
• 1/4 tsp fine sea salt

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved.
2. Add the pure vanilla extract, instant espresso powder, and fine sea salt to the mixture, whisking vigorously to ensure no clumps remain.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes, until it reaches a soft-serve consistency.
4. Gently fold in the toffee bits with a spatula, ensuring they’re evenly distributed throughout the ice cream.
5. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Velvety smooth with a robust coffee kick and buttery toffee surprises, this ice cream is a dream. Serve sandwiched between two chocolate cookies for an epic ice cream sandwich twist.

Black Cherry Ice Cream

Here’s how to whip up a batch of Black Cherry Ice Cream that’ll have your followers begging for the recipe. Hit blend on creamy, dreamy perfection with a tart twist.

Ingredients

• 2 cups heavy cream, cold
• 1 cup whole milk, cold
• 3/4 cup granulated sugar
• 1/8 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1 1/2 cups black cherries, pitted and halved
• 1 tbsp fresh lemon juice
• 1/4 cup granulated sugar (for cherries)

Instructions

1. In a medium bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/8 tsp fine sea salt, and 1 tsp pure vanilla extract until the sugar is fully dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes, until thick and creamy.
3. While the ice cream churns, combine 1 1/2 cups black cherries, 1 tbsp fresh lemon juice, and 1/4 cup granulated sugar in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the cherries soften and release their juices.
4. Remove the cherry mixture from heat and let it cool to room temperature.
5. Once the ice cream has finished churning, gently fold in the cooled cherry mixture until just swirled.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.

With its velvety texture and bursts of tart cherry, this ice cream is a showstopper. Serve it sandwiched between two chocolate cookies for an irresistible twist on the classic ice cream sandwich.

Matcha Green Tea Ice Cream

Transform your dessert game with this vibrant Matcha Green Tea Ice Cream—creamy, bold, and utterly Instagram-worthy.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tbsp matcha green tea powder, culinary grade
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 6 large egg yolks, pasture-raised

Instructions

1. In a medium saucepan over low heat, combine heavy cream, whole milk, and granulated sugar. Heat until sugar dissolves, about 5 minutes, stirring occasionally.
2. In a separate bowl, whisk together matcha green tea powder, vanilla extract, fine sea salt, and egg yolks until smooth.
3. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 7-10 minutes. Do not boil.
5. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight.
7. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency.
8. Transfer the ice cream to a lidded container and freeze for an additional 2 hours to firm up before serving.

Just scoop into bowls and savor the creamy, earthy sweetness with a hint of bitterness. For a twist, serve with a drizzle of white chocolate or a sprinkle of crushed pistachios.

Honey Lavender Ice Cream

Nail summer vibes with this creamy, floral Honey Lavender Ice Cream. It’s a sweet, aromatic escape in every scoop—perfect for those balmy evenings.

Ingredients

• 2 cups heavy cream, preferably organic
• 1 cup whole milk
• 3/4 cup raw honey
• 2 tbsp culinary-grade lavender buds
• 6 large pasture-raised egg yolks, lightly beaten
• 1/2 tsp fine sea salt

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and lavender buds. Heat over medium until mixture reaches a gentle simmer, about 5 minutes. Remove from heat and let steep for 30 minutes to infuse the lavender flavor.
2. Strain the cream mixture through a fine-mesh sieve into a clean saucepan, pressing on the lavender buds to extract maximum flavor. Discard the buds.
3. Whisk in the raw honey and fine sea salt until fully dissolved. Heat the mixture over medium until warm, about 2 minutes.
4. In a separate bowl, temper the beaten egg yolks by gradually whisking in 1/2 cup of the warm cream mixture. This prevents curdling.
5. Pour the tempered yolk mixture back into the saucepan, stirring constantly. Cook over low heat until the custard thickens and coats the back of a spoon, about 5-7 minutes. Do not boil.
6. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture. Cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, to chill thoroughly.
7. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.

Fluffy yet dense, this ice cream boasts a velvety texture with a harmonious blend of sweet honey and floral lavender. Serve it atop a warm peach cobbler or alongside a drizzle of dark chocolate for an elevated dessert experience.

Conclusion

Variety is the spice of life, and our roundup of 19 Delicious Dash Ice Cream Maker Recipes for Summer offers just that! From classic vanilla to adventurous avocado lime, there’s a flavor for every palate. We invite you to whip up these treats, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy scooping!