Mr. Softee-Style Vanilla Bean Soft Serve
A vanilla bean base gets thickened into a pudding-like gel with the addition of cornstarch and gelatin. Fresh from the churn, it's soft and slightly plastic-y, just like real deal Mr. Softee—and the gelatin keeps it all from melting right away. But the real joy about this recipe: you can freeze it hard and thaw it slowly later to regain that freshly churned texture.
Roasted Plum, Ginger, and Honey Ice Cream
Roasting plums concentrates their sweetness and heightens their tartness. Cream mellows things out, while honey and ginger add extra dimension for a gorgeous color and intense creaminess. Ice creams that combine fresh fruit with unadulterated cream often have a buttery flavor that not even custards can touch. This is one of them.
White Wine Frozen Yogurt
Yes—you can add flavor to frozen yogurt without turning it into a sugar bomb. Whisk together full-fat Greek strained yogurt and bone-dry white wine for a tart, creamy ice cream with subtle hints of grape. Some brandied cherries for serving wouldn't be a bad idea.
Ginger Beer, Rum, and Coconut Sorbet
Okay, so this is a sorbet, not an ice cream. But there's coconut milk involved to keep it fairly creamy, and rum to keep it soft. The flavor lies somewhere between tiki drink and Dark & Stormy; a little umbrella wouldn't be out of place. Just make sure to use a spicy ginger beer to cut through the sweetness.
Better Than Snickers Ice Cream
A peanut butter base, when dosed with just enough vanilla and salt, can taste a hell of a lot like the nougat in a Snickers bar. Stir in some chopped dark chocolate, peanuts, and a swirl of smoky caramel for a crazy-delicious ice cream that'll replicate—and elevate—the beloved candy bar. Guests of mine have gone crazy for this stuff.
Vegan Banana Coconut Ice Cream
Sweet ripe bananas are the makings of a great sorbet. But you can turn them into a full-fledged ice cream by adding some corn syrup, coconut milk, and coconut oil. It's what I like to call incidentally vegan: it's not about missing dairy—it's about adding flavor and creaminess.
Milk Tea Sherbet
Not technically an ice cream, but with too much fat to be called a sherbet, this scoop is good enough to keep you from quibbling over definitions. You'll find all the flavors of milk tea in a rich yet refreshing package.
Peanut Butter Honey Ice Cream
A creamy, deeply peanutty scoop with the complex flavor of honey. Whizzing the base in a blender takes all of five minutes, and it's ready to churn after a few hours' chill. With fat and protein from the peanuts and lots of sugar from the honey, you won't miss the egg.
Bourbon Peach Brown Sugar Ice Cream
Ripe peaches get blended with cream and corn syrup, then simmered for a couple minutes to reduce the water content and deepen the flavor the fruit. The mix of bourbon and brown sugar adds a butterscotch edge to the peach.