21 Delicious Spring Icecream Recipes (2024)

1. Lavender Honey Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 3 tablespoons dried culinary lavender
• 4 egg yolks
• 1/4 cup honey
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and dried lavender. Heat gently until it’s just about to simmer. Remove from heat, cover, and let the lavender steep for about 30 minutes.
2. In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
3. Slowly pour the lavender-infused cream mixture into the egg yolks while whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Strain the mixture to remove the lavender and return it to the saucepan.
6. Stir in the honey and vanilla extract.
7. Let the mixture cool to room temperature, then refrigerate until thoroughly chilled.
8. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
9. Transfer the churned ice cream to a lidded container and freeze until firm.

2. Balsamic Strawberry Ice Cream

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup balsamic vinegar
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• Pinch of salt

Instructions:

1. In a bowl, combine the sliced strawberries, balsamic vinegar, and half of the granulated sugar. Let them macerate for about 30 minutes.
2. In a blender, puree the macerated strawberries until smooth.
3. In a separate bowl, whisk together the remaining granulated sugar, heavy cream, whole milk, and salt until well combined.
4. Stir in the strawberry puree.
5. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
6. Transfer the churned ice cream to a lidded container and freeze until it reaches your desired consistency.

3. Roasted Beet and Dark Chocolate Ice Cream

Ingredients:

• 2 medium beets, roasted, peeled, and pureed
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 oz dark chocolate, finely chopped
• Pinch of salt

Instructions:

1. In a bowl, combine the heavy cream, whole milk, and granulated sugar. Stir until the sugar is dissolved.
2. Stir in the roasted beet puree.
3. Heat the mixture over medium heat until it’s just about to simmer. Remove from heat.
4. Place the finely chopped dark chocolate in a separate bowl.
5. Pour the hot cream mixture over the chocolate and let it sit for a minute to melt the chocolate.
6. Stir until the chocolate is completely melted and the mixture is smooth.
7. Add a pinch of salt and stir to combine.
8. Let the mixture cool to room temperature, then refrigerate until thoroughly chilled.
9. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
10. Transfer the churned ice cream to a lidded container and freeze until it reaches your desired consistency.

4. Matcha Coconut Ice Cream with Black Sesame Swirl

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup granulated sugar
• 2 tablespoons matcha powder
• 1/4 cup black sesame paste

Instructions:

1. In a saucepan, whisk together one can of coconut milk and granulated sugar. Heat gently until the sugar is dissolved. Remove from heat.
2. In a separate bowl, whisk matcha powder with the remaining can of coconut milk until smooth.
3. Combine the matcha coconut mixture with the sweetened coconut mixture and whisk until well combined.
4. Chill the mixture in the refrigerator until thoroughly chilled.
5. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
6. While the ice cream is churning, warm the black sesame paste slightly.
7. During the last few minutes of churning, drizzle the warm black sesame paste into the ice cream to create swirls.
8. Transfer the churned ice cream to a lidded container and freeze until firm.

5. Spiced Chai Tea Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 chai tea bags
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• Pinch of black pepper
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat gently until the sugar is dissolved. Remove from heat.
2. Add the chai tea bags to the mixture and steep for about 15 minutes.
3. Remove the tea bags and gently squeeze out excess liquid.
4. Whisk in the ground cinnamon, ground ginger, ground cardamom, black pepper, and salt until well combined.
5. Chill the mixture in the refrigerator until thoroughly chilled.
6. Strain the mixture through a fine mesh sieve to remove any tea particles.
7. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. Transfer the churned ice cream to a lidded container and freeze until it reaches your desired consistency.

These unusual ice cream recipes offer a delightful departure from the ordinary, infusing your dessert experience with flavors that surprise and delight the palate. Whether you’re drawn to the floral notes of lavender, the tangy sweetness of balsamic strawberries, the earthy richness of roasted beets, the striking contrast of matcha and black sesame, or the warming spices of chai tea, these unique creations promise a sweet adventure that’s anything but predictable. Enjoy the playful experimentation as you whip up these frozen treats that break the mold of traditional ice cream flavors.