Think classic vanilla is the only way to beat the heat? Think again. This summer is all about pushing the limits of what ice cream can be, and trust me, you don’t want to miss it.
Last summer, I stumbled upon a honey lavender scoop at a local farmers’ market and it completely changed my life. Ever since then, I’ve been on a mission to hunt down the most unique and delicious ice cream flavors out there. There’s just something magical about finding a new favorite that makes you feel like a kid again.
From sweet and salty combos to floral infusions and unexpected savory twists, these trendy ice cream flavors are taking social media (and taste buds) by storm. Whether you’re a dessert fanatic or just looking for a new way to cool off, these flavors are going to make your summer ten times sweeter.
Get ready to discover the 11 most mouthwatering ice cream flavors you need to try ASAP. Some might surprise you, and some might even become your new obsession.
1. Cherry Garcia Copycat Ice Cream
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen cherries, pitted and chopped
3/4 cup dark chocolate chunks or chopped chocolate bar
Instructions:
In a large bowl, whisk together the heavy cream, milk, sugar, and vanilla extract until the sugar is dissolved.
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
When the ice cream is almost done, add the chopped cherries and chocolate chunks. Let it mix for a few minutes until fully combined.
Transfer the ice cream to a container and freeze for at least 2 hours to firm up before serving.
Decoration Tips:
Serve scoops on a chilled plate or bowl.
Garnish with a few whole cherries and extra chocolate chunks on top.
For an elegant touch, drizzle with melted dark chocolate just before serving.
Happy Baking
2. Birthday Cake Ice Cream
Ingredients:
2 cups heavy cream
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional for cake flavor)
1/2 cup rainbow sprinkles, plus extra for topping
Instructions:
In a large bowl, whip the heavy cream until stiff peaks form.
Gently fold in the sweetened condensed milk, vanilla extract, and almond extract until smooth.
Fold in the rainbow sprinkles carefully to avoid color bleeding.
Pour into a loaf pan, smooth the top, and freeze for at least 6 hours or overnight.
Decoration Tips:
Sprinkle extra rainbow sprinkles generously on top before serving.
Serve in a bright or white bowl to highlight the colorful sprinkles.
Add a small dollop of whipped cream for a festive touch.
Happy Baking
3. Mango Coconut Cream Ice Cream
Ingredients:
2 cups coconut cream (or full-fat coconut milk)
1 cup heavy cream (or coconut whipped cream for dairy-free)
3/4 cup sweetened condensed milk (or coconut condensed milk)
1 cup mango puree (fresh or frozen and thawed)
1 teaspoon vanilla extract
Instructions:
In a bowl, whisk together the coconut cream, heavy cream, sweetened condensed milk, and vanilla extract until smooth.
Gently fold in the mango puree, leaving some swirls for a marbled effect.
Pour into a loaf pan, smooth the top, and freeze for at least 6 hours or overnight.
Decoration Tips:
Top with toasted coconut flakes before serving.
Serve with fresh mango cubes around the scoops.
Drizzle a little extra mango puree on top for added color and flavor.
Happy Baking
4. No-Churn Oreo Ice Cream
Ingredients:
2 cups heavy cream
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
15 Oreo cookies, crushed
Instructions:
In a large bowl, whip the heavy cream until stiff peaks form.
Fold in the sweetened condensed milk and vanilla extract gently until smooth.
Stir in the crushed Oreos, saving a few pieces for topping.
Pour into a loaf pan, smooth the top, and freeze for at least 6 hours or overnight.
Decoration Tips:
Sprinkle extra crushed Oreos on top before serving.
Garnish with a whole Oreo cookie for a fun finishing touch.
Serve in a white bowl to highlight the cookie pieces.
Happy Baking
5. No-Churn Vanilla Bean Ice Cream
Ingredients:
2 cups heavy cream
1 can (14 ounces) sweetened condensed milk
1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla bean paste)
1 teaspoon vanilla extract
Instructions:
In a large bowl, whip the heavy cream until stiff peaks form.
Gently fold in the sweetened condensed milk, vanilla bean seeds, and vanilla extract until smooth.
Pour into a loaf pan, smooth the top, and freeze for at least 6 hours or overnight.
Decoration Tips:
Garnish with whole vanilla bean pods for an elegant look.
Serve in a white bowl to highlight the vanilla specks.
Add a light dusting of powdered sugar before serving if desired.
Happy Baking
6. Nutella Swirl Ice Cream
Ingredients:
2 cups heavy cream
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup Nutella or chocolate hazelnut spread, slightly warmed
1/2 cup chopped roasted hazelnuts or almonds
Instructions:
In a large bowl, whip the heavy cream until stiff peaks form.
Gently fold in the sweetened condensed milk and vanilla extract until smooth.
Pour half of the mixture into a loaf pan, drizzle half of the Nutella, and swirl lightly with a knife. Repeat with the remaining ice cream base and Nutella.
Sprinkle chopped nuts on top.
Freeze for at least 6 hours or overnight.
Decoration Tips:
Drizzle extra warmed Nutella over the scoops before serving.
Top with more chopped nuts for added crunch.
Serve in a white bowl to highlight the rich swirls.
Happy Baking
7. Pistachio Ice Cream
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional for extra flavor)
1 cup shelled pistachios, chopped
Instructions:
In a large bowl, whisk together the heavy cream, milk, sugar, vanilla extract, and almond extract until the sugar is dissolved.
Stir in the chopped pistachios.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer to a container and freeze for at least 4 hours or until firm.
Decoration Tips:
Sprinkle extra chopped pistachios on top before serving.
Serve in a white dish to highlight the green color.
Add a few whole pistachios as a garnish for a refined finish.
Happy Baking
8. S’mores Ice Cream
Ingredients:
2 cups heavy cream
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup chocolate sauce or fudge sauce
1 cup mini marshmallows, toasted
1 cup graham cracker pieces
Instructions:
In a large bowl, whip the heavy cream until stiff peaks form.
Fold in the sweetened condensed milk and vanilla extract until smooth.
Gently fold in the graham cracker pieces and half of the toasted marshmallows.
Pour half of the mixture into a loaf pan, drizzle with chocolate sauce, and swirl lightly. Repeat with remaining ice cream base and chocolate sauce.
Top with remaining marshmallows. Freeze for at least 6 hours or overnight.
Decoration Tips:
Add extra toasted marshmallows on top before serving.
Place a few graham cracker pieces around the scoops.
Drizzle more chocolate sauce for a gooey finish.
Happy Baking
9. Strawberry Cheesecake Ice Cream
Ingredients:
2 cups heavy cream
1 can (14 ounces) sweetened condensed milk
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped
1/2 cup crushed graham crackers
Instructions:
In a large bowl, beat the cream cheese until smooth.
Add the sweetened condensed milk and vanilla extract, and mix until combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture gently.
Fold in the chopped strawberries and crushed graham crackers.
Pour into a loaf pan, smooth the top, and freeze for at least 6 hours or overnight.
Decoration Tips:
Top with extra crushed graham crackers before serving.
Add fresh strawberry halves for a vibrant finish.
Serve in a white bowl to highlight the creamy texture and strawberry swirls.
Happy Baking
10. No-Churn Butter Pecan Ice Cream
Ingredients:
2 cups heavy cream
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 1/2 cups pecan halves
2 tablespoons butter
1/4 teaspoon salt
Instructions:
In a skillet, melt the butter over medium heat. Add the pecans and salt, and toast for about 5 minutes until fragrant and lightly browned. Set aside to cool.
In a large bowl, whip the heavy cream until stiff peaks form.
Fold in the sweetened condensed milk and vanilla extract gently until combined.
Stir in the cooled buttered pecans, reserving a few for topping.
Transfer the mixture to a loaf pan, smooth the top, and freeze for at least 6 hours or overnight.
Decoration Tips:
Drizzle caramel sauce over the scoops just before serving.
Top with extra toasted pecans for added crunch and visual appeal.
Serve in a chilled bowl or on a cold plate to keep it firm longer.
Happy Baking
11. Creamy Chocolate Ice Cream
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
4 ounces semi-sweet or dark chocolate, chopped
1 teaspoon vanilla extract
Pinch of salt
Instructions:
In a saucepan over medium heat, combine the milk, sugar, cocoa powder, and salt. Stir until sugar is dissolved and mixture is smooth.
Remove from heat and add chopped chocolate, stirring until completely melted and smooth.
Let the mixture cool to room temperature, then stir in vanilla extract and heavy cream.
Refrigerate for at least 4 hours or until completely chilled.
Pour into an ice cream maker and churn according to manufacturer’s instructions. Transfer to a container and freeze until firm.
Decoration Tips:
Top scoops with shaved or chopped dark chocolate.
Serve in a chilled bowl for a smooth, creamy presentation.
Add a small sprinkle of cocoa powder on top for an elegant touch.
Happy Baking
