• AngelNewsi on July 13, 2011

  I made the Oreo mint ice cream and it was delicious! I really like that you don't have to cook the base ice cream. Makes the process much easier for me.

• rathgrith on March 04, 2010

  The chocolate ice cream recipes are to die for! I added some crushed up Thin Mint cookies, and I swear my guests swooned over it. I've tried a few of these recipes, they are amazing.

Notes about Recipes in this book

• Fresh Georgia peach

  • Cheri on August 23, 2013

    Reduce qty's by 1/3. This still makes a full quart. The better the peaches (juicier) the better the ice cream. This one was a bit grainy, but still good.

• Strawberry

  • Cheri on August 18, 2013

    This is an excellent version of fresh strawberry ice cream. For the Cuisinart 1.5 qt. machine, cut down by at least 25%, or machine will overflow. Use less sugar in the base, as sugar and berries make it plenty sweet.

  • KatGeorge on May 01, 2022

    Absolutely delicious! This is my go-to recipe for Strawberry Ice Cream and it never disappoints.

• Peanut butter

  • AngelNewsi on July 19, 2011

    I made this recipe for my fiance's birthday. Peanut butter is one of his all-time favorite foods. He literally puts it on everything. I, on the other hand, could take it or leave it most days. I was fully prepared to think this ice cream would be just okay - boy, was I wrong! So yummy! I made an ice cream pie with this and the pie was gone two days later.

• After-dinner mint

  • Analyze on February 21, 2019

    This is SO good!!!!!!!!!! I'm always amazed that a store-bought candy could be so delicious; add Andes Mints to ice cream, and it's the bomb. We love it with either chocolate or vanilla ice cream as the base. To really make it insanely delicious, try pairing it with the Simple Ice Cream Pie from the America's Test Kitchen Family Cookbook: make an oreo cookie crust baked into a pie dish, top with ice cream, then garnish with fresh whipped cream and hot fudge sauce. Oh my goodness was that good!!!

• Cherry garcia

  • KIGirl on September 02, 2014

    The recipe split and was unusable - might just be me...

• Cantaloupe

  • ashallen on October 05, 2019

    This ice cream came out fine but not great - pleasant floral-fruit flavors. To come out great, I think it really needs a very ripe and flavorful cantaloupe and the one I used had only average flavor. I also accidentally forgot to discard the excess juice from the pureed fruit - the extra water in the ice cream made it icier than it should have been but that was my bad vs. the recipe's fault. Ice cream fluffed up quite a bit in the ice cream freezer, more so than many other flavors I've made which was really interesting. Note that this recipe uses uncooked eggs.

• Orange cream dream

  • ashallen on May 09, 2021

    This isn't a "flashy" ice cream, but it's very nice. The orange flavor is on the gentler side so it tastes more to me like a lightly fruity-tangy vanilla ice cream. It doesn't have a ton of eggs, so the texture's pretty light. As the recipe headnotes say, very easy to make. Recipe calls for raw eggs - I used eggs I pasteurized with my sous vide (first time trying that out!) and that worked well. Recipe says it yields a "generous 1 quart" - mine yielded a full 1.5 quarts.

• Coffee

  • ashallen on October 06, 2019

    Great-tasting coffee ice cream with an excellently smooth texture. I used a good-quality instant espresso instead of standard freeze-dried coffee. Making a half-batch worked well. Note that this ice cream contains raw eggs.

  • KatGeorge on May 01, 2022

    Add crushed Oreos. You’re welcome. (My personal favorite ice cream flavor.)

• Ben's chocolate

  • ashallen on October 06, 2019

    Very good chocolate ice cream - tastes like really good, rich, hot chocolate (well, except that it's cold). Smooth dense texture - not a lot of air whips in during churning and stays soft and easily scoop-able after full freezing. I've sometimes added up to an additional ounce of chocolate to make this even more chocolate-y. I once tried making this without a double boiler and ended up with little granules of chocolate in the mixture of milk + chocolate - definitely use a double boiler. Note that this recipe uses uncooked eggs.

• Raspberry

  • ashallen on October 06, 2019

    I made this recipe with 1/2-2/3 cup of a good black raspberry jam instead of fresh raspberries and cut the sugar down to ~3/4 cup. It worked surprisingly well! Good flavor, rich and full texture, and easily scoop-able even after full freezing. Note that this ice cream contains raw eggs.

• French vanilla

  • ashallen on October 06, 2019

    Rich, creamy, smooth ice cream with great vanilla flavor. Flavor was a bit egg-y to my taste - I'd cut down on the egg white a bit next time. Half-batch worked fine. Note that this ice cream contains raw eggs.

• Sweet cream base I

  • foodgloriousfood on March 29, 2022

    Good base which doesn't need cooking and uses whole eggs not just the yolks. I also used this base for the banana icecream recipe in this book which was very good.