Peanut Butter Cup Ice Cream Creamy Peanut Butter Cup Explosion Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1/2 cup creamy peanut butter 1 tsp vanilla extract Pinch of salt 1 1/2 cups chopped peanut butter cups (Reese’s or similar) Directions: In a mixing bowl, whisk together the heavy cream, milk, sugar, peanut butter, vanilla extract, and salt until smooth and fully combined. Cover and refrigerate the mixture for at least 2 hours, or overnight for richer flavor. Once chilled, pour into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes). In the last 5 minutes of churning, add the chopped peanut butter cups so they mix evenly into the ice cream. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Scoop and serve with extra peanut butter cup chunks on top if desired. Prep Time: 10 minutes | Chilling Time: 2 hours | Churning Time: 25 minutes | Freezing Time: 4 hours | Total Time: 6 hours 35 minutes Kcal: 360 kcal | Servings: 8 servings #icecreamaddict #peanutbutterlove #homemadedesserts #icecreamcravings #reeseicecream #frozentreats #sweetindulgence #peanutbuttercups #icecreamparty #creamyicecream #easyicecreamrecipe #homemadesweets #dessertideas #icecreamlover #nobakedessert #icecreamtime #scoopszn #decadentdesserts #coldtreats #dessertgoals Craving something creamy, nutty, and chocolatey? This Peanut Butter Cup Ice Cream is an indulgent dream in every scoop!

Best Peach Ice Cream Creamy Homemade Peach Ice Cream with Fresh Summer Peaches Ingredients: 3 cups fresh ripe peaches, peeled and diced 3/4 cup granulated sugar, divided 2 teaspoons fresh lemon juice 2 cups heavy cream 1 cup whole milk 1 teaspoon vanilla extract Pinch of salt Directions: In a medium bowl, toss the diced peaches with 1/4 cup of sugar and lemon juice. Let sit for 30 minutes to macerate and release juices. Puree the peaches using a blender or food processor until smooth, leaving some small chunks if desired for texture. In a large bowl, whisk together the remaining 1/2 cup sugar, heavy cream, milk, vanilla extract, and salt until sugar is dissolved. Stir the peach puree into the cream mixture until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm. Scoop and serve chilled, optionally garnished with fresh peach slices. Prep Time: 15 minutes | Cooking Time: 25 minutes (churning) | Total Time: 4 hours 40 minutes (including freezing) Kcal: 280 kcal | Servings: 6 servings #peachicecream #homemadeicecream #freshpeaches #summerdesserts #creamyicecream #frozendesserts #fruittreats #dessertlover #icecreamrecipes #freshfruitdesserts #summerrecipes #easyicecream #sweettooth #dessertideas #icecreamtime #fruiticecream #cooltreats #naturalflavors #summerfood #freshandfruity Sweet, juicy peaches blended into creamy homemade ice cream — the perfect summer treat you’ll crave all season long!

Pistachio Ice Cream Creamy Homemade Pistachio Dream Ice Cream Ingredients: 1 cup shelled pistachios, unsalted 3/4 cup granulated sugar, divided 2 cups whole milk 1 cup heavy cream 5 large egg yolks 1/2 teaspoon almond extract 1/4 teaspoon salt A few drops of green food coloring (optional) Directions: In a food processor or blender, finely grind the pistachios with 1/4 cup of sugar until they form a coarse paste. Set aside. In a medium saucepan, combine milk and cream. Heat over medium until just simmering, then remove from heat. In a separate bowl, whisk the egg yolks with the remaining 1/2 cup sugar until the mixture is pale and thick. Slowly pour about half of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 170°F/77°C). Do not boil. Remove from heat and stir in the pistachio paste, almond extract, salt, and green food coloring if using. Mix well. Let the mixture cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving. Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 40 minutes (including chilling) Kcal: 320 kcal | Servings: 6 servings #pistachioicecream #homemadeicecream #creamyicecream #nuttydessert #summerdessert #icecreamlover #icecreamrecipe #pistachiodessert #frozendessert #dessertideas #sweettooth #icecreamtime #nutsinicecream #artisanicecream #frozentreat #cooldessert #summerrecipes #foodie #dessertlover #homemadedessert Nothing beats homemade Pistachio Ice Cream—rich, creamy, and packed with nutty flavor! Perfect for cooling off this summer! 🍦🌰💚

Rose Ice Cream Velvet Rose Petal Cream: Floral Homemade Rose Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 4 large egg yolks 1/4 cup rose water A few drops of pink food coloring (optional) 1 teaspoon vanilla extract Directions: In a medium saucepan, heat the heavy cream and whole milk over medium heat until it just begins to simmer. Remove from heat. In a separate bowl, whisk the egg yolks and sugar together until pale and thick. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat and stir in rose water, vanilla extract, and pink food coloring if using. Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Chill the mixture in the refrigerator for at least 4 hours or overnight. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until soft serve consistency. Transfer to a container and freeze for at least 2 hours before serving. Prep Time: 20 minutes | Cooking Time: 10 minutes | Chilling Time: 4+ hours | Total Time: 6 hours 30 minutes Kcal: Approximately 220 kcal per serving (1/2 cup) | Servings: 6 servings #roseicecream #floralicecream #homemadeicecream #rosewater #dessertlover #icecreamrecipe #summerdessert #flavoredicecream #creamyicecream #foodblogger #homemadedesserts #easyicecream #artisanicecream #vanillarecipe #flowerflavors #icecreamlover #sweettooth #icecreamtime #roseflavor #gourmetdessert 🌹🍦 Indulge in the delicate floral notes of this homemade Rose Ice Cream — creamy, fragrant, and perfect for warm days!

Super Lemon Ice Cream Creamy and Zesty Super Lemon Ice Cream with a Refreshing Twist Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1/2 cup fresh lemon juice (about 3 lemons) 1 tablespoon lemon zest 4 large egg yolks 1 teaspoon vanilla extract Pinch of salt Directions: In a medium saucepan, combine the heavy cream, whole milk, and half the sugar. Heat over medium heat until it just begins to simmer. Remove from heat. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and salt. Strain the custard through a fine-mesh sieve into a clean bowl. Cover and chill in the refrigerator for at least 4 hours or overnight. Freeze the mixture in an ice cream maker according to manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for an additional 2-3 hours until firm before serving. Prep Time: 15 minutes | Cooking Time: 15 minutes | Chilling Time: 4 hours | Total Time: 5 hours 30 minutes Kcal: 280 kcal per serving | Servings: 6 servings #lemonicecream #homemadeicecream #citrusdessert #summerdesserts #creamyicecream #refreshingtreat #zestyflavors #icecreamlover #dessertrecipe #frozendesserts #easyhomemade #sweetandsour #vanillaandlemon #coolingtreat #summertreats #freshlemon #custardbase #dessertideas #foodbloggers #icecreamtime Beat the heat with this creamy and zesty Super Lemon Ice Cream! 🍋🍦 Perfect balance of sweet and tart in every bite.