10 Recipes

Ice Cream Maker Recipes

Silky, churned ice cream recipes for your ice cream maker — classic flavors, creative custards, and sorbets.

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★ Fan Favorite

Fan Favorite

Raspberry Ice Cream!

Healthy raspberry ice cream!

30 min150 cal3g proteinServes 3207 saves

Katherine Cooks

Ingredients

2 cups Raspberries
1 Bananas
1/2 cup Almond Milk
One scoop Ice

Instructions

1Blend to your liking or until creamy!

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Why a Churned Ice Cream Is Worth the Extra Step

Churned ice cream has a silkier, more professional texture than no-churn versions because the constant movement prevents large ice crystals from forming. The difference is most noticeable in simple flavors like vanilla and chocolate where texture is everything.

A good custard base — egg yolks, cream, sugar, and milk — forms the foundation for endless flavor variations. Steep the cream with herbs, spices, or aromatics before churning to infuse flavor throughout the entire batch.

On Pepper, home cooks master their ice cream makers through every season, returning again and again to their most-loved recipes.

Quick Tips

1
Chill Your Base Completely
Churn only a fully cold base — ideally refrigerated overnight. A warm or even room-temperature base won't churn properly and produces grainy, icy results.
2
Freeze the Bowl Ahead of Time
Most home ice cream makers need the freezer bowl frozen solid for at least 24 hours. If it's not completely frozen, your ice cream will stay soupy no matter how long you churn.
3
Don't Over-Churn
Pull the ice cream out when it reaches a soft-serve consistency — it firms up in the freezer. Churning too long can cause it to become buttery or grainy from overworked fat.
4
Add Mix-Ins at the Right Moment
Stir in chocolate chips, nuts, or fruit pieces in the last 2–3 minutes of churning. Adding them too early chops them up; too late and they don't distribute evenly.