Ann Reardon

Best Homemade Ice Cream Recipes

homemade ice cream recipe reardon

Do you ever find yourself peering through the glass at the ice cream shop wishing you could have a little taste of everything?  Now you can make your own ice cream, add an endless variety of flavours and sample them all. My favourite is the Roasted Strawberry ice cream recipe, the kids loved the Starburst Cherry and my husband thought the Green Tea flavour was particularly good.

I recommend using an ice cream machine as it results in a soft, smooth and well-aerated ice cream. If you don’t have one check out my earlier video on making ice cream without a machine.

All the recipe quantities are written out below, so go ahead, follow the directions in the video and enjoy your own delicious homemade ice cream. You will need a candy thermometer:


Vanilla Cookie Dough Ice Cream Recipe

makes 1L (0.26 gallons)

cookie dough ice cream recipe reardon
400millilitres (13.53 fluid ounces) or 1 1/2 cups plus 2 Tbsp (4%) milk
6 or 90g (3.17 ounces) egg yolks
1 vanilla bean or vanilla essence
216g (7.62 ounces) or 1 cup sugar (super fine)
200millilitres (6.76 fluid ounces) or 3/4 cup plus 1 Tbsp cream

Cookie Dough
50g (1.76 ounces) or 1/4 cup butter
20millilitres (0.68 fluid ounces) milk (1 Tbsp plus 1 tsp)
160g (5.64 ounces) or 1 cup of flour
125g (4.41 ounces) or 1/2 cup plus 1 Tbsp and 1 tsp sugar
45millilitres (1.52 fluid ounces) or 3 Tbsp water
mini chocolate chips, as many or as little as you like. Go for it tip them all in.

Roasted Strawberry Ice Cream Recipe

makes 1L (0.26 gallons)
strawberry ice cream recipe reardon
200millilitres (6.76 fluid ounces) or 3/4 cup plus 1 Tbsp (4%) milk
6 or 90g (3.17 ounces) egg yolks
216g (7.62 ounces) or 1 cup caster sugar (super fine)
500g (17.64 ounces) fresh strawberries
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp cream

Wash and hull the strawberries and cut in half.  Place cut side down on non-stick baking paper and sprinkle with some of the sugar.  Bake at 165C (329 degrees Fahrenheit) for 15 minutes.

Dark Chocolate Gelato

makes 1.5L (0.4 gallons) (egg free)
chocolate ice cream recipe reardon
600millilitres (20.29 fluid ounces) or 2 1/3 cup plus 1 Tbsp and 1 tsp (4%) milk
150millilitres (5.07 fluid ounces) or 1/2 cup plus 2 Tbsp cream
180g (6.35 ounces) or 3/4 cup plus 1 Tbsp and 1 tsp caster sugar (super fine)
50g (1.76 ounces) or 1/3 cup plus 1 Tbsp and 1 tsp skim milk powder
60g (2.12 ounces) or 1/2 cup cocoa powder
100g (3.53 ounces) dark chocolate

Matcha Green Tea Ice Cream

makes 1L (0.26 gallons)

green tea ice cream recipe reardon
16 matcha green tea bags used to make 300millilitres (10.14 fluid ounces) of tea
200millilitres (6.76 fluid ounces) or 3/4 cup plus 1 Tbsp (4%) milk
6 or 90g (3.17 ounces) egg yolks
216g (7.62 ounces) or 1 cup caster sugar (super fine)
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp and 1 tsp cream

Starburst Cherry Ice Cream

makes 1L (0.26 gallons)

starburst cherry ice cream recipe reardon
6 or 90g (3.17 ounces) egg yolks
54g (1.9 ounces) or 1/4 cup castor sugar (super fine)
400millilitres (13.53 fluid ounces) or 1 1/2 cup plus 1 Tbsp and 2 tsp (4%) milk
200g (7.05 ounces) starburst lollies
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp and 1 tsp cream

Left over egg whites? Try one of these: salted caramel macarons, pavlova, chocolate pavlova or meringue cake


by Ann Reardon How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

149 Comments View Comments

  1. Thank you for the recipe! It was delicious!

  2. Can I just check if the egg yolk and milk mixture sticks to the bottom of the pan rather than use a candy thermometer? Then the ice cream mixture can be cooled then right?

    • Hi Rwlaku, we recommend using a candy thermometer for best results.

  3. Hi Anne, I made your strawberry ice-cream and it was delicious, very creamy and not icy. Could you give us a salted caramel ice-cream recipe please?

  4. Hey, Ann. I’ve been a fan of your channel for some time now, and recently I tried making the Starburst ice cream. It was going fine for a while, I was stirring the Starbursts and milk in the pot…but right when the Starbursts were about to completely melt– the milk curdled. I tried freezing it, and then mixing it up to make it fluffier, but that didn’t work either. The flavor was awesome, but the texture was horrific…any ideas on what I did wrong?

    • Hi Cewkie, If there is something in the starbursts that is acidic and it shifts the PH, then the milk may curdle. This happens more quickly at higher temperatures, so heat gently and maybe chop up your starburst squares so they melt more quickly. As soon as they start to melt in,take the pot off the heat and keep stirring so the star bursts melt in. Don’t let the mix get too hot at that point.

      • Okay, thanks, I’ll try that next time. ?

  5. The ice cream looks soooooo good, to bad that I am lactose intolerant. Thankfully for me they have lactose free milk?

  6. Hey Ann, I live in the United States and I was wondering if pure cream is the same as heavy whipping cream. I checked a few other recipes and they all say heavy whipping cream but I just want to make sure that I can use it on this particular recipe as to not waste ingredients. Thanks!

    • Hi Rosie, Heavy Whipping cream usually has a fat content of 36% to 38% so should work fine in our recipes.

  7. My favourite flavour is the chocolate chip cookie dough ice-cream .

  8. hey, love the recipe but how can I mix the cream without a mixer.

    • A mixer is really helpful!

  9. Hi Ann! My daughter loooovvveeess your show and we were wondering when you would be coming to the United States? We live in the D.C. area and we would love to come and see you in person for a book signing or whichever event you plan. Thank you for sharing your expertise and your incredible talent through the years.

    • Thanks Amy. Ann always lets her followers know when she is doing a meet and greet somewhere. If you have subscribed, then you will hear when Ann is likely to be in the USA.

  10. Do you have to use a vinilla bean or can u use extract

    • Hi Emily, the flavour is better if you can use vanilla bean, but you can use extract if your prefer.


  12. how big is the machine im buying one i dont know which size plzz get back ASAP LOVE UR RECIPES MADE QUITE A FEW IM A NEW FAN XXXX ASAP!!!!!!!!!!!!!!

    • Hi Daisy, Usually ice cream churners start at around 1.5 liters in size. This may seem small but if you are making small quantities in your favourite flavours it is a great size to have.

  13. Greetings from Hungary!
    My son liked all five flavors, and his favorite was the roasted strawberry!

  14. Please post recipies of more flavours of ice cream and gelato.

  15. Hello
    For the green tea ice cream?, “do not” use green tea bags because it does not taste too good. I suggest using matcha powder; it is delicious in ice cream. You can buy matcha powder in asian stores. Matcha is extremely bitter.
    By the way, your are an amazing baker.?
    P.S.: If you like it, let me know.??

    • Hi Veronica, Thanks for the suggestion. It is really helpful.

  16. I tried it again and it still didn’t work. This time I had the correct type of milk and cream. I chilled it for 4 hours before churning. I also blended it for longer. Another lot went down the drain. Now I am determined to make this work!

  17. I made the chocolate ice cream today, or at least I tried. Have a new ice cream maker (Kitchen aid) and have made ice cream with it a couple of times but this recipe never churned. I kept thinking it might but no luck. The whole lot went down the sink. What did a do wrong? The actual taste was amazing. I used Trim milk – could that have done it? Although I have used this in other icecreams I have made. I checked the recipe again and definitely used correct amounts. I would love to try it again, but it is such a waste of ingredients if it doesn’t work. Any suggestions? How long should I have left the mixture in the fridge before churning. How long should I have blended it for (I used a stick blender). I used thickened cream.

    • Hi Debra, It sounds like you did everything correctly. You just need to blend to all the ingredients well, then it needs to go into the fridge till it is thoroughly chilled before popping it into your ice-cream maker. Leaving it overnight would be the best idea. If you find the mix has separated a bit then a quick blend should put it right. Make sure your ice-cream maker bowl is also properly frozen. Leave it in the freezer overnight. Add your well chilled mix to the frozen bowl and churn. The chocolate mix should become thick and creamy on churning. This took about 30mins in Ann’s ice-cream maker. Lastly varying the ingredients and particularly the fat content of your ingredients can impact the result. In this case go with cream that has a fat content of 30% or higher and use full cream milk rather than the trim. Hope you have better results next time.

      • Thank you for the advice, I shall try again and leave it over night this time.

  18. Can you please do another ice cream video with more flavors?
    maybe cookie dough, cookies and cream, and coffee!!!!
    Thank you so much!!

    • I realized you already did cookie dough and I am so excited to try it!
      Would love to see some more!

  19. Can i use whole milk powder. I can only find that in my stores

  20. Hii… I Love all ur recipes its great.. I want to ask u in icecream making which cream did u use.. is it whipping cream or plain cream… Thanks plz do reply

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