18 Delicious White Mountain Ice Cream Recipes for Summer

Summer’s here, and what better way to beat the heat than with a scoop (or two!) of homemade White Mountain ice cream? Whether you’re a fan of classic vanilla or eager to try something bold like lavender honey, we’ve got 18 irresistible recipes that’ll turn your kitchen into the coolest spot in town. So grab your ice cream maker—it’s time to churn up some delicious memories!

Classic Vanilla White Mountain Ice Cream

There’s nothing quite like the creamy, dreamy taste of homemade vanilla ice cream, and this Classic Vanilla White Mountain version is a timeless favorite that’s sure to impress.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1/8 teaspoon salt

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture, stirring occasionally, until the sugar has completely dissolved, about 5 minutes.
2. Remove the saucepan from the heat and stir in the pure vanilla extract and salt until well combined.
3. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours, or overnight, to chill thoroughly.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the ice cream is thick and creamy.
5. Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 2 hours before serving to firm up.

The magic of this recipe lies in its simplicity and the rich, velvety texture that only homemade ice cream can achieve. Perfect for those lazy summer afternoons or as a sweet ending to any meal.

Tip: For an extra touch of elegance, serve with fresh berries or a drizzle of warm caramel sauce.

Chocolate Chip White Mountain Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Chocolate Chip White Mountain Ice Cream, a delightful twist on the classic that’s sure to impress.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. When the ice cream is almost done churning, add the mini chocolate chips and let them mix in for the last 2 minutes.
4. Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.

What sets this ice cream apart is the perfect balance of creamy vanilla base with bursts of chocolate in every bite, creating a texture that’s both smooth and excitingly chunky.

Tip: For an extra chocolatey experience, try using dark chocolate chips instead of mini ones.

Strawberry Swirl White Mountain Ice Cream

Nothing beats the classic combination of sweet strawberries and creamy vanilla in this Strawberry Swirl White Mountain Ice Cream. It’s a dreamy treat that’s perfect for those warm summer days or whenever you need a little pick-me-up.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1 cup fresh strawberries, hulled and chopped
• 2 tbsp granulated sugar (for strawberries)

Instructions

1. In a medium bowl, combine the heavy cream, whole milk, 3/4 cup granulated sugar, vanilla extract, and salt. Stir until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. While the ice cream is churning, mash the fresh strawberries with 2 tbsp granulated sugar in a small bowl until slightly chunky.
4. Once the ice cream has reached a soft-serve consistency, layer it in a freezer-safe container with dollops of the strawberry mixture. Use a knife to swirl the strawberries into the ice cream.
5. Cover and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the vibrant strawberry swirls that peek through the creamy vanilla base, offering a burst of freshness in every bite.

Tip: For an extra touch of elegance, serve with fresh strawberry slices on top.

Peanut Butter Cup White Mountain Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Peanut Butter Cup White Mountain Ice Cream, a decadent treat that combines rich peanut butter cups with smooth vanilla ice cream.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup chopped peanut butter cups

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 tablespoon pure vanilla extract, and 1/4 teaspoon salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. Once the ice cream has thickened, fold in 1 cup chopped peanut butter cups until evenly distributed.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the contrast between the velvety ice cream and the crunchy, salty-sweet peanut butter cups, creating a dessert that’s impossible to resist.

Tip: For an extra peanut buttery twist, swirl in some melted peanut butter before the final freeze.

Mint Chocolate Chip White Mountain Ice Cream

Dive into the refreshing and indulgent world of homemade Mint Chocolate Chip White Mountain Ice Cream, a perfect blend of cool mint and rich chocolate chips swirled into a creamy white mountain base.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• Green food coloring (optional)
• 1 cup mini chocolate chips

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and salt until the sugar is completely dissolved.
2. Stir in the peppermint extract, vanilla extract, and a few drops of green food coloring if using, until the mixture is uniformly colored.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. During the last 5 minutes of churning, add the mini chocolate chips and continue to churn until they’re evenly distributed.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving to achieve the perfect scoopable consistency.

The magic of this recipe lies in the peppermint extract’s vibrant flavor paired with the creamy texture, creating a dessert that’s both refreshing and decadently satisfying.

Tip: For an extra minty kick, add a few fresh mint leaves to the cream mixture before whisking, then strain them out before churning.

Cookies and Cream White Mountain Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Cookies and Cream White Mountain Ice Cream recipe that promises a delightful crunch in every bite.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups coarsely crushed chocolate sandwich cookies (about 15 cookies)

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 teaspoon pure vanilla extract, and 1/8 teaspoon salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Gently fold in 1 1/2 cups coarsely crushed chocolate sandwich cookies until evenly distributed throughout the ice cream.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the perfect balance between the velvety white mountain ice cream base and the satisfying crunch of chocolate cookies, creating a texture that’s simply irresistible.

Tip: For an extra cookie flavor boost, reserve a handful of cookie crumbs to sprinkle on top before serving.

Rocky Road White Mountain Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Rocky Road White Mountain Ice Cream, a decadent treat that combines fluffy marshmallows, crunchy almonds, and rich chocolate chunks in a velvety vanilla base.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon salt
• 1 cup mini marshmallows
• 1/2 cup chopped almonds
• 1/2 cup dark chocolate chunks

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 tablespoon pure vanilla extract, and 1/2 teaspoon salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Gently fold in 1 cup mini marshmallows, 1/2 cup chopped almonds, and 1/2 cup dark chocolate chunks until evenly distributed.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

What sets this Rocky Road White Mountain Ice Cream apart is the perfect balance of textures—creamy, crunchy, and chewy—all in one spoonful, making it a hit at any gathering.

Tip: For an extra chocolatey version, drizzle some melted chocolate over the ice cream before serving.

Caramel Pecan White Mountain Ice Cream

Indulge in the creamy, dreamy delight of Caramel Pecan White Mountain Ice Cream, a decadent treat that combines the rich flavors of caramel and toasted pecans in a velvety vanilla base.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup caramel sauce
• 1/2 cup chopped pecans, toasted

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 tablespoon vanilla extract, and 1/2 teaspoon salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. Once the ice cream reaches a soft-serve consistency, gently fold in 1/2 cup caramel sauce and 1/2 cup chopped pecans.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

The swirls of caramel and the crunch of toasted pecans create a symphony of textures and flavors that make this ice cream unforgettable.

Tip: For an extra caramel kick, drizzle additional caramel sauce over each serving right before enjoying.

Blueberry Cheesecake White Mountain Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Blueberry Cheesecake White Mountain Ice Cream, a perfect blend of tangy blueberries and rich cheesecake flavors.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1 cup blueberry pie filling
• 1/2 cup graham cracker crumbs

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1 tsp vanilla extract until the sugar is completely dissolved.
2. Add 8 oz softened cream cheese to the mixture and blend until smooth, ensuring no lumps remain.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. Once the ice cream is thick and nearly set, gently fold in 1 cup blueberry pie filling and 1/2 cup graham cracker crumbs until just combined.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the swirls of blueberry pie filling and the crunch of graham cracker crumbs, creating a delightful contrast in every bite.

Tip: For an extra cheesecake vibe, mix in some small cubes of actual cheesecake during the last few minutes of churning.

Pumpkin Spice White Mountain Ice Cream

Embrace the cozy flavors of fall with this homemade Pumpkin Spice White Mountain Ice Cream, a creamy delight that combines the warmth of pumpkin spice with the classic sweetness of vanilla ice cream.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp 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 pumpkin puree, vanilla extract, pumpkin pie spice, and salt to the bowl. Whisk until all ingredients are fully incorporated and the mixture is smooth.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

This ice cream stands out with its velvety texture and the perfect balance of sweet and spicy, making it a memorable treat that’s as fun to make as it is to eat.

Tip: For an extra festive touch, sprinkle a little extra pumpkin pie spice on top before serving.

Banana Split White Mountain Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Banana Split White Mountain Ice Cream, a delightful twist on the classic dessert that’s sure to impress.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• 1/2 cup chopped strawberries
• 1/4 cup chocolate chips
• 1/4 cup chopped walnuts

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1 tsp vanilla extract until the sugar is completely dissolved.
2. Stir in 2 ripe bananas, mashed, until well combined.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. In the last 5 minutes of churning, add 1/2 cup chopped strawberries, 1/4 cup chocolate chips, and 1/4 cup chopped walnuts to incorporate them evenly throughout the ice cream.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving to allow it to firm up.

This Banana Split White Mountain Ice Cream stands out with its rich banana base studded with strawberries, chocolate, and walnuts, offering a bite of summer in every spoonful.

Tip: For an extra indulgent treat, serve with a drizzle of chocolate syrup and a cherry on top!

Coconut Almond White Mountain Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Coconut Almond White Mountain Ice Cream, a tropical twist on the classic that’s sure to impress.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup sweetened shredded coconut
• 1/4 cup almond slices, toasted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar. Heat until the sugar dissolves, about 5 minutes, stirring occasionally. Do not boil.
2. Remove from heat and stir in 1/2 cup sweetened shredded coconut, 1/4 cup almond slices, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
3. 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.
4. Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 2 hours before serving to firm up.

The combination of toasted almonds and sweet coconut creates a delightful crunch and tropical flavor that stands out in every scoop.

Tip: For an extra coconutty flavor, toast the shredded coconut lightly before adding it to the mixture.

Raspberry Ripple White Mountain Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Raspberry Ripple White Mountain Ice Cream, a delightful twist on the classic that’s sure to impress.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1 cup fresh raspberries
• 2 tbsp granulated sugar (for raspberry ripple)

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 tsp pure vanilla extract, and 1/4 tsp salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. While the ice cream is churning, mash 1 cup fresh raspberries with 2 tbsp granulated sugar in a small bowl to create a ripple sauce.
4. Once the ice cream is ready, layer it in a freezer-safe container with dollops of the raspberry sauce, gently swirling with a knife to create ripples.
5. Freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the vibrant raspberry ripple cutting through the velvety vanilla ice cream, offering a perfect balance of sweet and tart in every scoop.

Tip: For an extra burst of raspberry flavor, drizzle a little extra sauce on top when serving.

Lemon Meringue White Mountain Ice Cream

Imagine the tangy zest of lemon meringue pie transformed into a creamy, dreamy ice cream—this Lemon Meringue White Mountain Ice Cream is your new summer obsession.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp lemon zest
• 1/2 cup fresh lemon juice
• 4 large egg yolks
• 1/2 tsp vanilla extract
• 1 cup mini marshmallows
• 1/2 cup crushed graham crackers

Instructions

1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar. Heat until the sugar dissolves, about 5 minutes, stirring occasionally.
2. Whisk in 1 tbsp lemon zest and 1/2 cup fresh lemon juice. Remove from heat.
3. In a separate bowl, beat 4 large egg yolks. Gradually whisk in 1/2 cup of the hot cream mixture to temper the yolks, then return everything to the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10 minutes. Do not boil.
5. Remove from heat and stir in 1/2 tsp vanilla extract. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Churn in an ice cream maker according to manufacturer’s instructions. In the last 5 minutes of churning, add 1 cup mini marshmallows and 1/2 cup crushed graham crackers.
7. Transfer to a freezer-safe container and freeze until firm, about 4 hours.

The marshmallows toast slightly as they mix in, giving this ice cream its signature ‘white mountain’ peaks and a delightful contrast to the creamy lemon base.

Tip: For an extra lemony kick, add a tablespoon of limoncello to the mixture before churning.

Maple Walnut White Mountain Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Maple Walnut White Mountain Ice Cream, a delightful blend of sweet maple and crunchy walnuts that’s sure to impress.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup pure maple syrup
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup chopped walnuts, toasted

Instructions

1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup pure maple syrup, and 1/4 cup granulated sugar. Heat until the mixture is warm and the sugar has dissolved, about 5 minutes, stirring occasionally.
2. Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. During the last 5 minutes of churning, add 1 cup chopped walnuts, toasted, and continue to churn until evenly distributed.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

The magic of this recipe lies in the contrast between the smooth, maple-infused cream and the crunchy, toasted walnuts, creating a texture and flavor profile that’s irresistibly complex.

Tip: For an extra maple kick, drizzle a little more syrup over the top before serving.

Espresso Fudge White Mountain Ice Cream

Dive into the rich, creamy world of homemade ice cream with this Espresso Fudge White Mountain Ice Cream, a decadent treat that combines the bold flavors of espresso and chocolate in a velvety smooth base.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup mini chocolate chips

Instructions

1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar. Heat until the sugar dissolves, stirring occasionally, about 5 minutes.
2. Whisk in 1/4 cup unsweetened cocoa powder and 2 tbsp instant espresso powder until fully dissolved. Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp salt.
3. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
5. During the last 5 minutes of churning, add 1/2 cup mini chocolate chips to incorporate them evenly throughout the ice cream.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving to firm up.

The magic of this recipe lies in the perfect balance between the intense espresso and rich chocolate, creating a sophisticated flavor profile that’s surprisingly easy to achieve at home.

Tip: For an extra fudgy texture, drizzle melted chocolate over the ice cream before serving.

Black Cherry White Mountain Ice Cream

There’s nothing quite like the luxurious combination of black cherries and creamy vanilla ice cream, especially when it’s homemade. This Black Cherry White Mountain Ice Cream is a dreamy treat that’s surprisingly simple to whip up.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pitted black cherries, chopped
• 1/4 cup powdered sugar

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 tablespoon pure vanilla extract, and 1/4 teaspoon salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. While the ice cream is churning, toss 1 1/2 cups pitted black cherries with 1/4 cup powdered sugar in a separate bowl. Let sit for 10 minutes to macerate.
4. Once the ice cream has reached a soft-serve consistency, gently fold in the macerated cherries.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

The macerated cherries not only add a burst of flavor but also create little pockets of syrup throughout the ice cream, making each bite a delightful surprise.

Tip: For an extra cherry kick, drizzle some of the syrup from the macerated cherries over the top before serving.

Toasted Marshmallow White Mountain Ice Cream

Imagine the campfire favorite, toasted marshmallows, transformed into a creamy, dreamy ice cream. This Toasted Marshmallow White Mountain Ice Cream brings that nostalgic flavor right to your dessert bowl.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows

Instructions

1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/4 teaspoon salt. Heat until the sugar dissolves, about 5 minutes, stirring occasionally.
2. Remove from heat and stir in 1 teaspoon vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
4. While the ice cream churns, toast 1 cup mini marshmallows under a broiler for 1-2 minutes until golden brown, watching closely to prevent burning.
5. Gently fold the toasted marshmallows into the churned ice cream, then transfer to a freezer-safe container. Freeze for at least 2 hours before serving.

The magic of this recipe lies in the contrast between the creamy ice cream base and the smoky, gooey marshmallows, creating a dessert that’s both rich and whimsically light.

Tip: For an extra layer of flavor, drizzle with chocolate sauce before serving.

Conclusion

With these 18 delightful White Mountain ice cream recipes, summer just got a whole lot sweeter! Whether you’re craving classic vanilla or something more adventurous, there’s a flavor here for everyone. We’d love to hear which recipes you try and love—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the sweetness on Pinterest. Happy scooping!