Why This Recipe Works

My love for citrus-forward desserts inspired this recipe. Lemon meringue cheesecake and key lime pie are just a few of my favorite treats. So I embraced these flavors during a summer of weekly ice cream-making.

At some point, I had a bunch of extra limes in the fridge, which led to the creation of this recipe. Because the lime juice is cooked with sugar over the stove, its flavor intensifies, adding depth to this frozen dessert. Made with fresh limes and packed with flavor, you can enjoy this lime ice cream no matter the season.

With simple ingredients, home bakers of all skill levels can make this dessert. The only requirement is your time and attention to detail.

Ingredients

Please review the recipe card for a full list of ingredients and instructions.

Lime curd: The curd uses fresh limes. I use Sam’s (2023) homemade lime curd recipe from Buttermilk By Sam. Alternatively, in some cases, you can find ingredients like lemon or lime curd at speciality stores like Williams Sonoma. Read my post about homemade fruit curds to learn what they are and how to bake with them.

Heavy Whipping Cream: Cold heavy whipping cream helps the ice cream thicken as air is incorporated into the mixture.

Vanilla extract: Balances and brings out these strong flavors.

How to Make Lime Ice Cream

1. Make the ice cream base: Whip cold heavy cream until medium-stiff peaks form.
2. Add flavor and sweeteners: Mix the sweetened condensed milk, lime curd, vanilla, honey, zest, and salt together in a separate bowl.
3. Start to add the condensed milk mixture: Slowly fold the mixture into the whipped cream. Add the mixture to your airtight freezer-safe container. Cover and freeze overnight or for 12 hours.

Here are a few options for serving:

• Crushed graham crackers
• Fresh lime zest
• With a side of key lime pie

Seasonal Variations

Key limes: Limes are available year-round, but you can use key limes instead. Key lime flavor is a bit more tart than regular limes.

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Lime Ice Cream

Course Dessert

Cuisine American

Keyword lime ice cream

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Freeze Time 12 hours hours

Total Time 12 hours hours 35 minutes minutes

Servings 6 servings

Calories 604kcal

Ingredients

• 2 cups heavy whipping cream
• 14 ounces (1 can) sweetened condensed milk
• 1 cup lime curd
• ½ teaspoon sea salt
• ½ teaspoon vanilla extract
• ½ teaspoon honey
• zest from 1-2 limes

Instructions

• In a stand mixer bowl with fitted with a whisk attachment, whip the heavy whipping cream until medium-stiff peaks form.
  
• Whisk the sweetened condensed milk, vanilla, salt, honey, and lime curd and zest to a large bowl.
• Pour the sweetened condensed milk mixture on top of the whipped cream and gently fold until everything comes together. Transfer to your freezer safe container and set in the freezer for at least 12 hours to chill.
  

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Every winter, I get excited about seasonal flavors, but… I have one guilty pleasure. Making a trip to Starbucks for a hot gingerbread latte. There is something about gingerbread that feels like a warm, cozy sweater easing the winter chill.

Since I’ve slowly become one of those home cooks who make everything from scratch, my annual holiday trips to Starbucks have come to an end, thanks to The Pioneer Woman’s wonderful Gingerbread latte recipe (it’s pure joy in a mug). Erica Kastner’s recipe inspired me to make this homemade gingerbread ice cream.

While I love a pint of seasonal ice cream from Trader Joe’s. There are some flavors you can’t find in the frozen section.

Using my tea-based ice cream recipe (my chai ice cream) as a starting point, I used a standard ratio of heavy whipping cream with an additional source of fat used to infuse the gingerbread simple syrup. Since heat is a conduit of flavor, the simple syrup gets added to warm milk. Then it chills in the fridge before adding it to the ice cream base.

Gingerbread ice cream step-by-step:

1. In a small pot, add the milk and heat it. Stir in the gingerbread syrup and maple syrup, then cover with plastic wrap to prevent a skin from forming. Set in the fridge for 30 minutes to chill. The milk can be heated in the microwave as well. However, the milk should not boil.
2. Once it’s cold, pour the gingerbread-infused milk into a large mixing bowl with sweetened condensed milk. Whisk until smooth.
3. In a separate bowl, pour the cold heavy cream, vanilla paste, and sea salt. Then use a hand mixer or stand mixer to whip to medium- stiff peaks.
4. Add the gingerbread milk mixture, slowly with the mixer on, and whip until combined. Don’t overmix! Overmixing will adversely affect the texture. Pour into an airtight container with a cover and Freeze for about twelve hours. Leave ice cream on the counter for 15-20 minutes before serving. Serve with whipped cream and a dash of cinnamon if desired.

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Gingerbread Ice Cream

Get that cozy, comforting feeling you get from sipping on a hot gingerbread latte in a bowl of homemade gingerbread ice cream. Enjoy it with crushed gingersnaps to add a crunch.

Course Dessert

Cuisine American

Keyword gingerbread ice cream

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 hours hours

Servings 6

Calories 514kcal

Ingredients

• ½ cup milk heated between 150F-155F
• 2 tablespoons gingerbread Syrup See Note
• ½ teaspoon maple syrup
• 2 cups heavy whipping cream
• 14 ounces sweetened condensed milk
• ½ teaspoon sea salt
• 1/2 teaspoon vanilla bean paste

Instructions

• In a small pot, add the milk and heat it. Stir in the gingerbread syrup and maple syrup, then cover with plastic wrap to prevent a skin from forming. Set in the fridge for 30 minutes to chill. The milk can be heated in the microwave as well. However, the milk should not boil.
• Once it’s cold, pour the gingerbread-infused milk into a large mixing bowl with sweetened condensed milk. Whisk until smooth.
• In a separate bowl, pour the cold heavy cream, vanilla paste, and sea salt. Then use a hand mixer or stand mixer to whip to medium- stiff peaks.
• Add the gingerbread milk mixture, slowly with the mixer on, and whip until combined. Don't overmix! Overmixing will adversely affect the texture. Pour into an airtight container with a cover and Freeze for about twelve hours. Leave ice cream on the counter for 15-20 minutes before serving. Serve with whipped cream and a dash of cinnamon if desired.

Notes

1. You will have to make the gingerbread syrup separately. The recipe from Pioneer Woman is linked in the blog post. 

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Every person who has tasted this ice cream appreciated the noticeable amount of sea salt. This recipe has more salt than my other recipes to prevent overwhelming sweetness.

There’s a little bit of everything in this cookie butter ice cream. Silky texture, crunchy cookies, and sweet and salty flavors work in harmony.

So, without a doubt, you must try this frozen dessert. Especially during the holidays. The spices in cookie butter evoke those warm, cozy flavors that we cherish in a holiday dessert. You can serve this with a cookie butter cheesecake, but it’s just as delicious on its own.

Where to Buy Cookie Butter

Cookie butter is a sweet spread that’s sold at Trader Joe’s. You can also find Biscoff spread ( another brand of cookie butter) at Walmart. If you can’t find it inside a grocery store, you can order it online. In some instances, cookie butter is an online-only product.

If you love eating this spread with crackers, it’s time to make some for yourself! Then grab a bowl and devour this homemade cookie butter ice cream.

If you’re unfamiliar with no churn ice cream, check out my guide that teaches you how to make ice cream without a machine.

More Homemade Ice Cream Recipes

• Chai Ice Cream
• No Churn Oreo Ice Cream

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Cookie Butter Ice Cream With Biscoff Cookies

This no churn cookie butter ice cream recipe is a treat for anytime of year. But it's just as special during the holidays. With layers of crumbled Biscoff cookies giving each spoonful a crunchy bite.

Course Dessert

Cuisine American

Keyword cookie butter ice cream, cookie butter ice cream recipe

Prep Time 10 minutes minutes

Freeze 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Calories 403kcal

Author Lala

Equipment

• 1 Stand mixer or electric hand mixer

Ingredients

• 2 cups heavy whipping cream
• 1 ½ teaspoons vanilla extract
• ½ teaspoon maple syrup
• ½ cup cookie butter melted
• ¾ teaspoon sea salt
• 10 Biscoff cookies crushed

Instructions

• In a stand mixer bowl fitted with a whisk attachment, whip the Heavy Cream until medium stiff peaks form. You can also use an electric hand mixer to do this.
• In a microwave-safe bowl, add the cookie butter spread and microwave for 25-30 seconds, mix with a spoon and set the bowl aside.
• In a separate bowl combine the Sweetened Condensed Milk, melted cookie butter, vanilla, maple syrup, and sea salt. Whisk until combined.
• Pour the cookie butter mixture into the whipped cream and use a silicone spatula to fold the ingredients together without deflating the cream.
• Transfer the ice cream to a freezer safe container and store it in the freezer for at least 8 hours. Before serving, I recommend leaving it on the counter for 15 minutes to soften before scooping! Place Biscoff cookies in a Ziplock bag and crush them with a rolling pin. Sprinkle crushed Biscoff cookies over each scoop and enjoy!

Notes

• Yields 1 quart of ice cream.

The post Cookie Butter Ice Cream with Biscoff Cookies appeared first on .

For more ice cream recipes, try my no churn Oreo ice cream and one bowl vanilla ice cream!

Why Using Masala Chai Is Best

Masala chai comes from India. In India, tea is the most popular beverage. Masala chai contains aromatic spices, like cardamom, cloves, and pepper. Typically, these spices are infused with black tea, simmering in a pot filled with milk. Before adding the spices to the milk, you crush cardamom seeds and spices with a pestle and mortar to release their oils. This process is similar to massaging sugar and lemon zest with your fingers to bring out more citrus flavor.

For this recipe, it’s best to use masala chai tea bags filled with rich spices. Chai alternatives, such as chai latte mix, contain too much sugar, making the drink overly sweet in  taste. Use tea bags or loose leaf tea for the best results.

This recipe takes a few extra steps than my other ice cream recipes. It starts by heating whole milk (I use lactose-free milk) in a small pot. It’s important to prevent the milk from boiling. If this happens, the milk will scald, causing it to stick to the bottom of the pot or develop a skin.

Another method for heating the milk is to use a temperature controlled electric tea kettle. Simply pause the heating once the temperature reaches 150°F. You can also use a thermometer when using a pot. Once the milk is warm, steep the tea bags in the milk for 2-5 minutes.

When using loose leaf tea, strain it into a mug before refrigerating. Cover with plastic wrap and refrigerate until the tea is cold. After chilling the chai, finish the recipe, transfer to a freezer-safe container, and freeze overnight. Thaw your ice cream for 10-15 minutes before scooping. Top with roasted figs glazed with honey if you like!

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Chai Ice cream

Course Dessert

Cuisine American

Keyword chai ice cream

Prep Time 35 minutes minutes

Freeze Time 12 hours hours

Total Time 12 hours hours 35 minutes minutes

Servings 6

Calories 498kcal

Equipment

• electric mixer
• small pot

Ingredients

• 1/2 cup milk heated to 150F-155F
• 14 ounces sweetened condensed milk
• 2-4 masala chai tea bags
• 1/2 teaspoon maple syrup optional
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Instructions

• In a small pot, add the milk and heat until it reaches 150-155°F. Transfer the milk into a mug, place the tea bags inside. Steep for 2-5 minutes. Stir in maple syrup. Cover with plastic wrap before refrigerating to prevent a skin from forming. and set in the fridge for about 15 minutes (or until cold) to chill.
• Once it’s cool, pour chai infused milk into a large mixing bowl with sweetened condensed milk. Whisk until smooth.
• In a separate bowl, pour the cold heavy cream, add the vanilla and sea salt. Then use a hand mixer or stand mixer to whip the cream to medium-stiff peaks. When you lift the mixer you'll notice an imprint of the whisk in the cream.
  
• Add the chai milk mixture, slowly with the mixer on, whip until combined. Pour into an air-tight container with a cover and Freeze for about twelve hours. Leave ice cream on the counter for 15-20 minutes before serving.
  

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Knowing how to make ice cream at home is a must. Whether you plan to make dessert for upcoming festivities or to simply satiate a craving for comfort food, this recipe’s got you covered. I like to serve it with roasted peaches. A smooth, creamy frozen dessert served with warm, juicy peaches is the perfect treat to celebrate the beginning of autumn. For more ice cream ideas, check out my no churn Oreo ice cream recipe.

Ingredients

My no churn vanilla ice cream recipe uses fewer than five ingredients.

• Vanilla bean paste – For rich, vanilla flavor.
• Sea salt – Brings out the flavors in the ice cream.
• Heavy cream – I have tried cutting down the heavy cream with whole milk. It was unsuccessful. Don’t substitute the heavy cream. The fat content is necessary to bring it to medium-stiff peaks.
• Sweetened condensed milk – adds texture and sweetness to the ice cream without adding sugar, and is a key ingredient in the ice cream base.

How to Make Homemade Ice Cream

For the ice cream:

Step 1) Whip the heavy cream in a stand mixer or use an electric hand mixer. It should be fluffy and hold a stiff peak. Add sea salt and vanilla bean paste.

Step 2) Add the can of sweetened condensed milk and fold in using a baking spatula, being careful not to deflate the cream.

Step 3) Freeze for 12 hours or overnight.

For the roasted peaches:

Step 1) Preheat the air fryer to 350°F for 2 minutes. Cut the peaches in half and remove the pits. Roast peaches in the air fryer. Brush balsamic vinegar over the peaches. Place the peaches, cut side facing down, in an air fryer lined with parchment paper.

Step 2) Cook for 4 minutes. Flip them over and cook for another 4 minutes. Let the peaches cool and serve with homemade vanilla ice cream!

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One Bowl Homemade Vanilla Ice Cream

Course Dessert

Cuisine American

Keyword Homemade Vanilla Ice Cream

Prep Time 15 minutes minutes

Freeze Time 12 hours hours

Total Time 12 hours hours 15 minutes minutes

Servings 6

Calories 819kcal

Equipment

• Stand mixer or electric hand mixer
• air fryer

Ingredients

For the ice cream

• 2 cups  heavy cream
• 1 tablespoon  vanilla bean paste
• 14   ounces condensed milk
• ¼ teaspoon sea salt

For the air fryer roasted peaches

• 4 peaches – sliced in half, pitted
• Balsamic Vinegar to taste

Instructions

For the ice cream

•  In a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Add sea salt and vanilla bean paste.
• Pour the sweetened condensed milk into the bowl of whipped heavy cream. Use a silicone spatula to gently fold in the condensed milk until everything is combined.
• Transfer to an freezer-safe container. Freeze for 12-24 hours. Serve and enjoy!

For the air fryer roasted peaches

• Preheat the air fryer to 350F for 2 minutes. Cut the peaches in half and remove the pits. Roast peaches in the air fryer. Brush balsamic vinegar over the peaches. Place the peaches cut side facing down, in an air fryer lined with parchment paper.
• Cook for 4 minutes. Flip them over and cook for another 4 minutes. Let the peaches cool and serve with homemade vanilla ice cream!

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I love Oreo desserts, but I find they can be a bit too sweet. This recipe doesn’t have that artificial aftertaste you get from store-bought cookies and cream ice cream. No fuss. No preservatives. Just simple ingredients in a recipe that you can prep in 10 minutes!

Ingredients

Oreos: You can use generic or off-brand Oreos. The ice cream will taste just as good. Personal preference is what matters here.

Vanilla bean paste: gives this frozen dessert a richer flavor. I prefer bourbon vanilla bean paste because it has better flavor than the alternatives I’ve tried.

Condensed milk: is part of the recipe’s base. Since it adds sweetness, there’s no need for added sugar.

Heavy Whipping Cream: creates a good consistency for this no churn Oreo ice cream.

Sea salt: You might think 1/2 a teaspoon of salt is too much for an ice cream recipe. However, there’s sugar in the cookies and the cream. The salt prevents the sweetness from overwhelming your palate.

Instructions

Step 1: Crush the Oreos with a rolling pin. For easy clean up, I like to use Glad Press N’ Seal. Or you can use a Ziplock bag instead. With this method, the cookies are crushed into smaller pieces without the help of a food processor. Plus, fewer dishes to wash is a win-win!

Step 2: In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy whipping cream for about 3 minutes or until medium peaks form. Add in the vanilla bean paste (I use bourbon vanilla bean paste) and sea salt. Then mix for about 1 additional minute, until the mixture holds stiff peaks.

Step 3: Add in half of the crushed Oreos. Gently fold the condensed milk into the whipped cream. Before the mixture is completely combined, add the rest of the crushed Oreos to the bowl and gently fold until combined.

Step 4: Use a baking spatula to pour the ice cream into a quart-sized freezer-safe container. Freeze for 12 hours. Top the ice cream with extra toppings before serving.

Best Toppings For Oreo Ice Cream

Here are some options for additional mix-ins for your ice cream:

• Chopped waffle cones
• Hot fudge
• chocolate chips
• whipped cream

More Summer Recipes

• Lime buttercream frosting
• Almond buttercream frosting
• Iced Strawberry Matcha Latte
• Vegan Green Smoothie

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No Churn Oreo Ice Cream

Course Dessert

Cuisine American

Keyword no churn oreo ice cream, oreo ice cream

Prep Time 10 minutes minutes

Freeze Time 12 hours hours

Total Time 12 hours hours 10 minutes minutes

Servings 8

Calories 422kcal

Equipment

• 1 Stand Mixer
• 1 silicone spatula
• 1 set of measuring spoons

Ingredients

• 2 Cups Heavy Whipping Cream
• 1/2 Teaspoon Sea Salt
• 2 Teaspoons Vanilla Bean Paste
• 8 Crushed Oreos
• 14 ounces (1 Can) Sweetened Condensed Milk

Instructions

• In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy whipping cream for about 3 minutes or until medium peaks form. *See note. Add in the vanilla paste and sea salt, and mix for about 1 additional minute, until the mixture holds stiff peaks.
  
• Add in half of the crushed oreos. Gently fold the condensed milk into the whipped cream. Before the mixture is completely mixed together, add the rest of the crushed oreo to bowl and gently fold until combined. Use a baking spatula to pour the ice cream into a 1 quart freezer-safe container. Freeze for 12-24 hours. Top the ice cream with extra toppings before serving.
  

Notes

• An electric hand mixer can be used to whipped the heavy cream as well
• This recipe makes 8 servings (2 scoops per person) or 6 servings (3 scoops per person).

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What Makes This Recipe Different

No churn ice cream uses a base that consists of heavy whipping cream containing a minimum of 36% fat and sweetened condensed milk. Instead of an ice cream maker, this ice cream recipe uses a stand mixer to incorporate air into the mixture and bring the cream to stiff peaks.

I wanted to create a no churn orange ice cream recipe because I can only find this flavor in rainbow sorbets mixed with two other flavors. Sometimes, I’m not in the mood for an orange creamsicle popsicle so I love that this citrus-infused dessert hits the spot.

This no churn orange ice cream is great for home bakers because:

• It’s beginner-friendly.
• Takes less than an hour to make (though I recommend making the orange curd ahead of time).
• No machine required! You can make it in a stand mixer.
• It’s perfect for spring gatherings. No oven, less time!

Ingredients

Please review the recipe card for a full list of ingredients.

• Oranges – Zest and juice from freshly squeezed oranges instead of orange juice.
• Almond extract – Almonds complement the oranges while creating a light, floral flavor.
• Orange curd – Much of the orange flavor in this recipe is from orange curd. I like this recipe from Chelsweets because you can use whole eggs. Since orange curd is cooked, the heat intensifies the orange notes, giving the dessert a deeper flavor.

How To Make No Churn Orange Ice Cream

1. Add the heavy cream to the bowl of a stand mixer. Use the whisk attachment to whip the heavy whipping cream until medium peaks form.
2. In a mixing bowl, add sweetened condensed milk, orange zest, orange curd, almond extract, maple syrup, and salt. Whisk and set aside.

3. Next, fold the orange curd mixture into the whipped cream with a silicone spatula. Avoid deflating the cream. Spoon the ice cream into a freezer-safe container with a cover (to prevent freezer burn). Freeze for 12 hours.

Do yourself a favor and make this no churn orange ice cream! Be sure to check out my lime ice cream and lime buttercream frosting if you love citrusy desserts.

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No Churn Orange Ice Cream

This no churn orange ice cream is easy and refreshing! Make this homemade ice cream without the hassle of tempering eggs or a traditional ice cream maker. Reminiscent of the classic creamsicle this frozen desserts gets its citrus flavor from orange curd simmering over a saucepan until it reaches the right temperature.

Course Dessert

Cuisine American

Keyword no churn orange ice cream

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Freeze Time 12 hours hours

Total Time 12 hours hours 45 minutes minutes

Servings 6

Calories 259kcal

Equipment

• 1 Stand Mixer
• measuring spoons
• 1 Whisk

Ingredients

• 2 cups  (480 grams) heavy whipping cream
• 14 ounces (396 grams) sweetened condensed milk
• 1 cup (250 ml) orange curd
• ¼ teaspoon sea salt
• ½ teaspoon almond extract
• ½ teaspoon maple syrup
• zest of one orange zest

Instructions

• In a stand mixer bowl fitted with a whisk attachment, whip the heavy whipping until medium-stiff peaks form.
  
• In a medium-sized bowl, whisk the sweetened condensed milk, orange zest, orange curd, almond extract, maple syrup, and salt. Set aside.
  
• Pour 1/3 of the sweetened condensed milk mixture on top of the whipped cream and fold gently without deflating the cream. Repeat until fully incorporated. Transfer the ice cream into a freezer safe container and cover it or transfer to a prepared loaf pan and tightly cover with plastic wrap. Freeze for at least 12 hours before serving.
  

Notes

1. Use a food thermometer to prevent the eggs in the orange curd from curdling. 
2. This recipe makes one quart of ice cream.

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