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Six 5-Minute Recipes for the Cuisinart Ice Cream Maker

If your family loves ice cream as much as mine does, you simply have to try these quick-and-easy recipes!

Homemade Chocolate-Chip Ice Cream

Homemade Chocolate-Chip Ice Cream

From the first sizzling summer I remember until well into adulthood, warm-weather gatherings meant hauling out the crank-driven ice-cream maker and a big bag of rock salt. Dad let us kids crank while the going was easy, but as soon as the going got tough, he'd take over with his big, strong arms. We'd all hover around, waiting for that first fluffy taste of ice-cold vanilla cream. Nothing so good!

Nowadays, we can make ice cream in counter-top appliances like the gorgeous, brilliantly red ice-cream maker from Cuisinart, which is my personal choice of maker.

6 Quick-and-Easy Ice-Cream Recipes

On this page, you'll find six easy recipes you can whisk up in a flash. They're my family's favorites. I hope you enjoy them as much as we do. I've also included a few hand-picked, home-tested accessories that'll make your life easier if you frequently make ice cream.

  1. Vanilla
  2. Creamy Vanilla Frozen Yogurt
  3. Gumdrop Confetti
  4. Mint Chocolate Chip
  5. Chocolate Chip
  6. Fruity Nutty Caramel Crunch

The Instructions in a Nutshell

It takes less than five minutes to stir up a batch of old-fashioned vanilla, mint chocolate chip, pineapple sorbet, strawberry cream, or almost any other flavor.

  1. Chill bowl beforehand.
  2. Stir ingredients together. (That’s the 5-minutes-or-less part.)
  3. Chill for an hour.
  4. Relax 20 minutes while the machine does the work.
  5. Eat!

First-time using an ice-cream maker like mine? You’ll find step-by-step instructions with pictures after the recipes.

Whisking the milk, sugar, and a pinch of salt.

Whisking the milk, sugar, and a pinch of salt.

1. Basic Vanilla Ice Cream

Prep time: 5 min
Cook time: 1 hour 20 min
Ready in: 1 hour 25 min
Yields: 6 one-cup servings

Ingredients

  • 1 cup whole organic milk
  • 2/3 cup raw organic cane sugar
  • Pinch sea salt
  • 1 pint organic heavy whipping cream
  • 1 tablespoon organic vanilla extract

Instructions

  1. Whisk the sugar and salt into the milk until dissolved.
  2. Add the cream and vanilla extract, stirring to combine.
  3. Chill covered, 1 hour, up to 24 hours.
  4. Freeze 20 minutes in ice-cream maker, as directed in the how-to section later on this page.

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Why Organic?

We use organic ingredients to avoid GMOs, to avoid hormones in our dairy products, and to protect the soil, water, and air, as well as the workers who plant, tend, and harvest the food we eat.

2. Creamy Vanilla Frozen Yogurt

The yogurt gives the ice cream that delightful frozen-yogurt tang and makes it all the creamier; plus, you and your family benefit from the good enzymes and bacteria it contains.

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Read More From Delishably

Prep time: 5 min
Cook time: 1 hour 20 min
Ready in: 1 hour 25 min
Yields: 6 one-cup servings

Ingredients

  • 1 cup plain, whole-milk, live-culture yogurt
  • 2/3 cup raw organic cane sugar
  • Pinch sea salt
  • 1 pint organic heavy whipping cream
  • 1 tablespoon organic vanilla extract

Instructions

  1. Whisk the sugar and salt into the yogurt until dissolved.
  2. Add the cream and vanilla extract, stirring to combine.
  3. Chill covered, 1 hour, up to 24 hours.
  4. Freeze 20 minutes in ice cream maker, as directed in the how-to section earlier on this page.

3. Gumdrop Confetti Ice Cream

This is a fun confection the little ones especially enjoy. I use Whole Foods Organic Gummy Bears from their bulk food section. The flavors absolutely pop when you bite into a piece, making the ice cream a treasure hunt for the best bites.

If you find the gum drops sticking to your blade, try dusting them with a little sugar periodically while chopping.

Prep timeCook timeReady inYields

5 min

1 hour 20 min

1 hour 25 min

6 one-cup servings

Ingredients

  • 1 cup whole milk
  • 1/2 cup raw sugar
  • Pinch Salt
  • 1 pint whipping cream
  • 1 tablespoon vanilla
  • 1/2 cup finely chopped gum drops, plus 6–12 whole gumdrops for garnish
  • 2 tablespoons raw sugar
  • 1 tablespoon orange extract (Optional)

Instructions

  1. Whisk together milk, sugar, and salt till all is dissolved.
  2. Add cream, vanilla, and orange extract (if using) to milk mixture, and whisk till combined.
  3. Cover and chill 1 hour, up to 24 hours.
  4. Meanwhile, chop gum drops to very small pieces, dusting with the 2 tablespoons sugar as needed to keep them workable. Spread pieces on chopping block to dry a bit while the mixture chills. You want them not to clump when you add them to the ice cream mixture. Set aside.
  5. Freeze mixture 20 minutes in ice cream maker, as directed in the how-to section earlier on this page, slowly adding candy in last 5 minutes.
  6. Serve immediately, with one or two gummy bears or gumdrops for garnish. Freeze any leftovers in chilled air-tight containers.
This is one of my sweetheart's favorite recipes. Nothing beats the combination of creamy vanilla, chocolate, and mint.

This is one of my sweetheart's favorite recipes. Nothing beats the combination of creamy vanilla, chocolate, and mint.

4. Mint Chocolate Chip Ice Cream

This is the recipe I'm asked for most and is our personal all-time favorite. Nothing beats the combination of creamy vanilla, chocolate, and mint.

Prep timeCook timeReady inYields

5 min

1 hour 20 min

1 hour 25 min

6 one-cup servings

Ingredients

  • 1 cup whole milk
  • 2/3 cup raw (turbinado) sugar
  • Pinch salt
  • 1 pint heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoon peppermint extract
  • 1 to 2 ounces dark chocolate bar, shaved

Instructions

  1. Whisk together milk, sugar, and salt till all is dissolved.
  2. Add cream, vanilla, and peppermint to milk mixture, and whisk till combined.
  3. Cover tightly, and chill cream mixture 1 hour, up to 24 hours.
  4. Meanwhile, shave 1 to 2 ounces dark chocolate, and set aside.
  5. Freeze slurry 20 minutes in ice cream maker, as directed in the how-to section earlier on this page, slowly adding candy in last 5 minutes.
  6. Serve, and eat immediately. Freeze any leftovers in chilled air-tight containers.
Chocolate Chip Ice Cream

Chocolate Chip Ice Cream

5. Chocolate Chip Ice Cream

Prep timeCook timeReady inYields

5 min

1 hour 20 min

1 hour 25 min

6 one-cup servings

Ingredients

  • 3/4 cups cocoa powder (I like to use Dagoba Organic Chocolate Organic Cacao Powder. It's so good! It's also untainted by child slave labor and pesticides, as noted by the "fair trade" and "certified organic" labels.)
  • 1/2 cup raw sugar
  • 1/4 cup loosely packed brown sugar
  • Pinch salt
  • 1 cup whole milk
  • 1 pint heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1 to 2 ounces dark chocolate
  • 1/2 cup chopped nuts (optional)

Make It With or Without Nuts

This is another of our favorites. The hardest part about making ice cream in the Cuisinart is deciding which flavor to make and what goodies to add! We like this one with nuts too—peanuts, almonds, walnuts, hazelnuts, pecans. They're all good!

Instructions

  1. Whisk together cocoa, sugars, and salt, mixing thoroughly.
  2. Add milk, and whisk until dry ingredients are completely dissolved.
  3. Add cream and vanilla to milk mixture, and whisk to combine.
  4. Cover, and chill 1 to 2 hours, up to 24 hours.
  5. Meanwhile, shave 1 to 2 ounces organic dark chocolate and set aside.
  6. Freeze slurry 20 minutes in ice cream maker, as directed in the how-to section earlier on this page, slowly adding candy, and nuts if using, in last 5 minutes.
  7. Serve immediately. Will be soft-serve consistency. If you prefer a firmer texture, pour into a bowl, cover, and freeze for 2 hours.

Tip

Have a plate handy when the timer goes off. Lift the lid, and pull the dasher out carefully. Now, this is where you can have a little fun. Give the dasher plate with a spoon to your sweetheart or the birthday kid, and let them lick it clean while you dish up the bowls.

Fruity, nutty caramel ice cream crunch next to my own white machine.

Fruity, nutty caramel ice cream crunch next to my own white machine.

6. Fruity, Nutty Caramel Crunch Ice Cream

Another original recipe from my kitchen to yours: fruity, nutty caramel ice cream crunch, made with a salty-sweet, organic gorp.

Prep timeCook timeReady inYields

5 min

1 hour 20 min

1 hour 25 min

6 one-cup servings

Ingredients

  • 1 cup whole milk
  • 2/3 cup raw sugar
  • Pinch salt
  • 1 1/2 cup whipping cream
  • 1 tablespoon vanilla
  • 1/2 cup caramel sauce
  • 1/2 cup chopped mixed trail mix (gorp)
  • 6 tablespoons caramel sauce for drizzling over top

Instructions

  1. Whisk together milk, sugar and salt till all is dissolved.
  2. Add cream and vanilla to milk mixture and whisk till combined.
  3. Cover tightly and chill mixture at least 1 hour, up to 24 hours.
  4. Meanwhile, coarsely chop trail mix and set aside. We prefer a salty, mixed-nut trail mix with small bits of raisins and cranberries, but do experiment with your favorites.
  5. Freeze slurry 20 minutes in ice cream maker, as directed in the how-to section earlier on this page, slowly adding gorp and 1/2 cup caramel sauce in last 7 minutes
  6. Drizzle 1 tablespoon caramel sauce over each 1-cup serving and begin moaning and groaning, er, eating immediately. Freeze any leftovers in chilled air-tight containers.
Make your favorite ice cream whenever you want! This one's vanilla, served over warm peach berry crisp.

Make your favorite ice cream whenever you want! This one's vanilla, served over warm peach berry crisp.

How to Make Ice Cream in 5 Easy Steps

Your ice cream maker comes with an ingenious 1 1/2 quart freezer bowl like the white one in my freezer, shown below.

Here's the quick, easy, 5-step process:

  1. Freeze the bowl for 16+ hours prior to making ice cream. If it's not that solid, it won't turn your creamy mixture to ice cream.
  2. Next, stir up a batch of ice cream slurry from the recipe book that comes with the maker, or try one of mine on this page.
  3. Cover and chill the mixture in the fridge for one hour, up to 24 hours. If the container is airtight, you can leave it longer, such as overnight or up to 3 days.
  4. When you're ready to make ice cream, place the frozen bowl on the machine, slip the paddle in, pop the clear, plastic cover over the assembly, hit the on button, and pour the ice cream mixture through the top opening in the lid.
  5. Optional: Set a timer for 15 minutes, if you're adding chopped nuts, candy, or fruit. Add the candy slowly during the last 5 minutes processing.
  6. If not adding candy, nuts or fruit, set the timer for 20 minutes, and walk away till it's done.

That's all there is to it! We like our ice cream fresh, soft-serve style. If you like it hard, you'll want to transfer it to a freezer container and freeze for a few hours.

Would you like to see the ice cream maker in action?

Step 1: Freeze Your Bowl. Mix and Chill Your Ingredients.

Freeze the double-walled freezer bowl solid, at least for 16-24 hours. If your mixer came with 2 bowls, keep one in the freezer at all times, ready for the next batch.

Freeze the double-walled freezer bowl solid, at least for 16-24 hours. If your mixer came with 2 bowls, keep one in the freezer at all times, ready for the next batch.

Step 2: Put the Bowl in the Ice-Cream Maker.

Set the frozen freezer bowl on the machine and slip the dasher inside the bowl; note the frost forming on the sides as it hits the warm air?

Set the frozen freezer bowl on the machine and slip the dasher inside the bowl; note the frost forming on the sides as it hits the warm air?

Step 3: Pour Your Mixture in the Bowl.

Place the clear outer sleeve over the freezer bowl, turn on the machine and pour the ice cream slurry into the top opening

Place the clear outer sleeve over the freezer bowl, turn on the machine and pour the ice cream slurry into the top opening

Step 4: Prepare Any "Extras" You Want to Throw in in the Last 5 Minutes.

If you're adding goodies, after 15 minutes, slowly add 1/2 to 1 cup chopped nuts, candy, cookies, or fruit of your choice.

If you're adding goodies, after 15 minutes, slowly add 1/2 to 1 cup chopped nuts, candy, cookies, or fruit of your choice.

Step 5: Enjoy!

20 minutes after hitting that start button, soft-serve ice cream ready to eat (this one has no added goodies).

20 minutes after hitting that start button, soft-serve ice cream ready to eat (this one has no added goodies).

Concerned About BPA and Pthalates in Your Food?

Store your leftover ice cream in easy-to-scoop glass tubs. This set gives you three scoopable glass options for saving the leftovers. The tubs, with their silicone lids, freeze well, although you do have to handle any glass jar more carefully than plastic.

I store leftover ice cream in these glass containers.

Questions & Answers

Question: Have you made strawberry ice cream in your Cuisinart machine?

Answer: Yes, I have. The first time, I quartered fresh strawberries and added them in the last five minutes of churning. They turned hard as rocks. The second time, I cut them smaller, sprinkled them with sugar and let them sit for half an hour till they were somewhat syrupy, then poured them in during the last five minutes. That was much better. Incidentally, I reduced the sugar in the ice cream mixture by an equal amount so as not to add more sugar to the overall dessert.

Question: Can I use dry milk?

Answer: I have not attempted making ice cream with dry milk. If you try it, do come back and let me know how it goes, won’t you?

Question: How long do you freeze the slurry mixture before pouring it in the freezer bowl for the Cuisinart ice cream maker?

Answer: Please don’t freeze the slurry before putting it in the ice cream maker! If you have the same ice cream maker I have, then see Step 3 In the section titled “How to Make Ice Cream in Five Easy Steps,” or follow your ice cream maker manufacturer’s instructions. For my maker, as noted in Step 3, the slurry must be chilled in the refrigerator for at least an hour, and can be chilled up to 24 hours.

Question: Can you use almond or coconut milk to make ice cream with the Cuisinart machine?

Answer: I have not tried them, but I did do a web search and found this recipe that uses both: https://www.theveganroad.com/recipes/vegan-ice-cre...

Question: Do you have a recipe for a chocolate malted milk ice cream with chopped malted milk balls in it?

Answer: No, but I’d try that in a minute if I could find some organic, Fair Trade chocolate malted milk balls. I miss eating those out of hand. They’d be wonderful in ice cream, wouldn’t they? I’d chop them coarsely and add them in the last five minutes, as I do other ingredients, and see what happened.

Question: I tried the vanilla recipe in the booklet included with my purchase. I find the recipe leaves a filmy after taste. Not sure why or if I’m the only one experiencing this with my Cuisinart Ice Cream Maker?

Answer: I’ve not experienced anything like a filmy after taste with my vanilla recipe, which is similar to the Cuisinart recipe that came with my now-old machine’s manual. My recipe contains slightly less sugar than theirs. Also, I use whole milk and heavy cream which contain no additives, but some producers add glycerine or carrageenan to their cream. I wonder if those might leave that filmy taste you mention.

Question: What would be the smallest batch you recommend?

Answer: As I have made only full batches, I cannot give you a knowledgeable answer. We plan on leftovers and put any we don’t eat immediately into freezer-safe containers and store in our refrigerator’s freezer for enjoying another day. I recommend contacting your ice cream maker’s customer service and talking with them about making smaller batches.

Question: How would you make ice cream recipes more sugar-free?

Answer: We like real sugar in our ice cream so I have not tried sugar substitutes. Two-thirds of a cup is what works for us. I have experimented with using less, but always come back to this measurement. I may try substituting raw agave syrup for sugar sometime, as it is said to have a lower glycemic index, but I haven’t done so yet.

Question: Can you substitute skim milk for whole milk when making ice cream?

Answer: I imagine you could. Early on, I tried replacing the cream with whole milk. I also tried increasing the whole milk portion and decreasing the cream portion accordingly, but we didn’t like it much. This ratio of cream to milk is the only one that satisfies our taste buds. This way we get the creamy smoothness and flavor of real ice cream with fewer heavy cream calories and a little more milk protein. If you don’t need all that creaminess, skim milk might work for you. With no fat, you might have problems with ice crystals forming, but that’s just a suspicion on my part. I have no experience to back it up.

Question: How do you make ice cream that is dairy free with the Cuisinart ice cream maker? Can you use almond milk or cashew milk?

Answer: I have not tried either and have no experience with vegan ice creams. Through a quick web search, though, I found several Cuisinart ice cream maker recipes for vegan ice cream. Here is one: https://www.cuisinart.com/recipes/desserts/5834/

Question: Have you made s’mores ice cream?

Answer: I have not. Interesting recipe to contemplate however!

© 2012 Kathryn Grace