That ice cream maker sat in the back of my closet for months before a hot Saturday made me pull it out. My kitchen smelled like vanilla and cream within minutes, and my daughter kept lifting the lid just to check on it.
The first batch came out softer than anything from the store, almost like soft-serve from a county fair. Since that day, the machine turns up in our kitchen almost every weekend.
Twenty-one Martha Stewart Ice Cream Maker Recipes later, here’s every flavor combination that worked well for us, from classic vanilla to bright fruit sorbets and creamy frozen yogurt.
About the Martha Stewart Ice Cream Maker
- 2QT Double-Insulated Freezer Bowl — No rock salt or ice packs needed here. The bowl freezes solid on its own and handles all the cooling work by itself.
- 16-Serving Capacity — One batch makes enough for a full family or a small gathering, so there’s rarely a need to run the machine twice in one day.
- Four Easy Steps — Freeze the bowl for about 12 hours, pour in your ingredients, choose a mode, and add mix-ins near the end. Most batches are ready in around 20 minutes.
- Mess-Free Pour Chute — Ingredients go straight into the bowl through the chute on top, which keeps counters and the machine’s edges clean while it runs.
- Wide Mixing Paddle — This paddle turns the base evenly and works air into the mixture as it churns, which helps the final texture feel smooth instead of icy.
- Clear-View Lid — The lid lets you watch the mixture thicken from soupy to soft-serve, so there’s no need to lift it and let cold air escape while it’s working.
Tips Before You Start
- Freeze the bowl fully. Lay it flat in the freezer for a minimum of 12 hours before churning. A bowl that isn’t completely frozen will leave the base runny instead of thick.
- Chill your base mixture beforehand. A cold base churns faster and turns out smoother than one poured in warm or at room temperature.
- Add mix-ins during the last five minutes. Chocolate chips, nuts, cookie pieces, or fruit chunks hold their shape best when they go in near the end instead of the beginning.
- Store leftovers properly. Keep finished ice cream in an airtight container with a layer of parchment paper pressed directly onto the surface. This slows down ice crystals and keeps the texture creamy longer.
21 Martha Stewart Ice Cream Maker Recipes
A. Classic Ice Creams
1. Classic Vanilla Bean Ice Cream
A simple, old-fashioned base built around real vanilla bean and heavy cream. This one works as a starting point for almost every flavor on this list, and it’s the recipe our family reaches for most often on a warm evening.
Prep Time: 15 minutes Churning Time: 20 minutes Total: 35 minutes (plus chilling and freezer bowl time) Servings: 8
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
- 4 large egg yolks
- Pinch of salt
Instructions
- In a medium saucepan, combine the milk, half of the sugar, the vanilla bean pod and scraped seeds, and the salt. Warm over medium heat until small bubbles form around the edges, then remove from heat.
- In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture turns pale and slightly thick, about two minutes of steady whisking.
- Slowly pour about half a cup of the warm milk mixture into the egg yolks while whisking constantly. This step warms the eggs gently so they don’t scramble.
- Pour the egg mixture back into the saucepan with the rest of the milk. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, roughly 5 to 7 minutes.
- Strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla pod and any bits of cooked egg. Stir in the heavy cream.
- Cover the bowl and refrigerate for at least 4 hours, or overnight for best results. The base needs to be fully cold before churning.
- Pour the chilled base into the frozen bowl of the Martha Stewart ice cream maker. Turn on the machine and let it churn for about 20 minutes, until thick and soft-serve consistency.
- Transfer to a freezer-safe container, press parchment paper against the surface, and freeze for at least 3 hours for a firmer, scoopable texture.
2. Rich Chocolate Ice Cream
Deep, dark, and made with both cocoa powder and melted chocolate for extra intensity. This recipe leans toward a fudgy, dense style rather than a light and airy one, which is exactly what chocolate lovers tend to want.
Prep Time: 15 minutes Churning Time: 20 minutes Total: 35 minutes (plus chilling and freezer bowl time) Servings: 8
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 4 ounces bittersweet chocolate, chopped
- 4 large egg yolks
- Pinch of salt
Instructions
- Combine the milk, cocoa powder, half the sugar, and salt in a saucepan. Whisk well to dissolve the cocoa powder completely before turning on the heat, since lumps are harder to break up once warm.
- Heat the mixture over medium heat, whisking often, until steaming and just beginning to bubble at the edges. Remove from heat and stir in the chopped chocolate until fully melted and smooth.
- Whisk the egg yolks with the remaining sugar in a separate bowl until pale and slightly thickened.
- Temper the yolks by slowly adding a ladle of the warm chocolate mixture while whisking constantly, then pour the tempered yolks back into the saucepan.
- Cook over low heat, stirring constantly, until the custard thickens slightly and coats a spoon, about 5 minutes. Do not let it boil.
- Strain the custard into a clean bowl, stir in the heavy cream, and cover. Refrigerate for at least 4 hours until completely cold.
- Pour the cold base into the frozen bowl and churn for about 20 minutes, until thick and creamy.
- Move to a container, cover the surface with parchment, and freeze for 3 to 4 hours for scoopable texture.
3. Strawberry Ice Cream
Made with fresh strawberries cooked down slightly to concentrate their flavor before blending into the base. Real fruit gives this one a natural pink color and little flecks of berry throughout.
Prep Time: 20 minutes Churning Time: 20 minutes Total: 40 minutes (plus chilling and freezer bowl time) Servings: 8
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 1 tablespoon lemon juice
- 1 cup granulated sugar, divided
- 1 ½ cups heavy cream
- ¾ cup whole milk
- 3 large egg yolks
- Pinch of salt
Instructions
- Toss the chopped strawberries with lemon juice and ⅓ cup of sugar in a bowl. Let the mixture sit at room temperature for 30 minutes so the berries release their juices.
- Puree about two-thirds of the macerated strawberries in a blender until smooth, leaving the rest in small chunks for texture. Set both aside.
- In a saucepan, warm the milk with half of the remaining sugar and the salt until steaming.
- Whisk the egg yolks with the rest of the sugar until pale, then temper with a ladle of the warm milk before returning everything to the pan.
- Cook over low heat, stirring constantly, until slightly thickened, about 5 minutes. Strain into a bowl and stir in the heavy cream.
- Fold in the strawberry puree and reserved chunks. Cover and refrigerate for at least 4 hours until fully chilled.
- Pour into the frozen bowl and churn for about 20 minutes, until thick and creamy pink throughout.
- Freeze in an airtight container with parchment pressed on top for 3 to 4 hours before serving for a firmer scoop.
4. Cookies and Cream Ice Cream
A vanilla base loaded with crushed chocolate sandwich cookies, added at the very end so they stay a little crunchy instead of turning soggy. A favorite with kids in our house, and one of the easiest recipes on this list.
Prep Time: 15 minutes Churning Time: 20 minutes Total: 35 minutes (plus chilling and freezer bowl time) Servings: 8
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks
- Pinch of salt
- 14 chocolate sandwich cookies, roughly chopped
Instructions
- Warm the milk, half the sugar, and salt in a saucepan over medium heat until steaming but not boiling.
- Whisk the egg yolks with the remaining sugar in a separate bowl until pale and slightly thick.
- Slowly add a ladle of warm milk to the yolks while whisking, then return the mixture to the saucepan.
- Cook over low heat, stirring constantly, until the custard coats the back of a spoon, about 5 to 7 minutes.
- Strain into a bowl, stir in the heavy cream and vanilla extract, then cover and refrigerate for at least 4 hours.
- Pour the chilled base into the frozen bowl and churn for about 15 minutes.
- Add the chopped cookies during the last 5 minutes of churning so they stay slightly crunchy instead of dissolving into the base.
- Transfer to a container, press parchment against the surface, and freeze for 3 hours before serving.
5. Coffee Ice Cream
Made with real brewed espresso or strong coffee steeped directly into the cream for a bold, grown-up flavor. No coffee extract needed, just properly strong coffee and a little patience during steeping.
Prep Time: 15 minutes Churning Time: 20 minutes Total: 35 minutes (plus chilling and freezer bowl time) Servings: 8
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¼ cup whole coffee beans, coarsely crushed (or ¼ cup finely ground coffee)
- ¾ cup granulated sugar
- 4 large egg yolks
- Pinch of salt
Instructions
- Combine the milk, crushed coffee beans, half the sugar, and salt in a saucepan. Heat until steaming, then remove from heat and let steep for 20 minutes to pull out the coffee flavor.
- Strain out the coffee grounds using a fine mesh sieve, pressing gently to extract as much liquid as possible, then return the strained milk to the saucepan and reheat until steaming again.
- Whisk the egg yolks with the remaining sugar until pale, then temper with a ladle of the warm coffee milk.
- Return the tempered yolks to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat a spoon.
- Strain the custard once more into a clean bowl, then stir in the heavy cream. Cover and refrigerate for at least 4 hours.
- Pour the cold base into the frozen bowl and churn for about 20 minutes, until thick and pale brown throughout.
- Move to a freezer container, cover with parchment, and freeze for 3 to 4 hours for a firmer texture before scooping.
6. Mint Chocolate Chip Ice Cream
A cool, herbal mint base made with fresh mint leaves steeped in cream, studded with chopped dark chocolate instead of the usual artificial green coloring and chips.
Prep Time: 20 minutes Churning Time: 20 minutes Total: 40 minutes (plus chilling and freezer bowl time) Servings: 8
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup fresh mint leaves, lightly crushed
- ¾ cup granulated sugar
- 4 large egg yolks
- Pinch of salt
- 4 ounces dark chocolate, finely chopped
Instructions
- Combine the milk, mint leaves, half the sugar, and salt in a saucepan. Heat until steaming, then remove from heat, cover, and let the mint steep for 30 minutes.
- Strain out the mint leaves, pressing them gently to release their oils, and discard. Return the infused milk to the saucepan and warm again until steaming.
- Whisk the egg yolks with the remaining sugar until pale, then temper slowly with a ladle of the warm mint milk.
- Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until thickened enough to coat a spoon.
- Strain into a bowl, stir in the heavy cream, and cover. Refrigerate for at least 4 hours until fully cold.
- Pour the chilled base into the frozen bowl and churn for about 15 minutes.
- Add the chopped dark chocolate during the last 5 minutes of churning so the pieces stay small and evenly distributed rather than clumping together.
- Transfer to a container, press parchment on the surface, and freeze for 3 hours before serving.
B. Specialty & Mix-In Ice Creams
7. Salted Caramel Swirl Ice Cream
A vanilla base swirled with homemade caramel sauce and a light sprinkle of flaky salt. The caramel is made from scratch, and swirling it in by hand after churning keeps distinct ribbons instead of blending it evenly through the base.
Prep Time: 25 minutes Churning Time: 20 minutes Total: 45 minutes (plus chilling and freezer bowl time) Servings: 8
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar, divided
- 4 large egg yolks
- Pinch of salt
- ½ cup granulated sugar (for caramel)
- 3 tablespoons unsalted butter
- ¼ cup heavy cream (for caramel)
- ½ teaspoon flaky sea salt
Instructions
- Make the vanilla base first: warm the milk, half of the ¾ cup sugar, and salt in a saucepan until steaming.
- Whisk the egg yolks with the remaining sugar until pale, temper with warm milk, then return everything to the saucepan and cook over low heat until slightly thickened.
- Strain into a bowl, stir in the heavy cream, cover, and refrigerate for at least 4 hours.
- For the caramel, melt the ½ cup sugar in a dry saucepan over medium heat, swirling occasionally instead of stirring, until it turns deep amber.
- Remove from heat and carefully whisk in the butter, followed slowly by the ¼ cup heavy cream. The mixture will bubble vigorously, so add the cream a little at a time.
- Stir in the flaky salt, then let the caramel cool to room temperature before refrigerating until ready to use.
- Pour the chilled vanilla base into the frozen bowl and churn for about 20 minutes, until thick and soft-serve consistency.
- Layer the churned ice cream into a container in batches, drizzling caramel between each layer and swirling gently with a knife. Freeze for 3 to 4 hours before serving.
8. Peanut Butter Cup Ice Cream
A creamy peanut butter base packed with chopped peanut butter cups. The peanut butter blends directly into the custard for flavor throughout, while the candy pieces stay chunky for texture.
Prep Time: 15 minutes Churning Time: 20 minutes Total: 35 minutes (plus chilling and freezer bowl time) Servings: 8
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- ½ cup creamy peanut butter
- 4 large egg yolks
- Pinch of salt
- 1 cup peanut butter cups, chopped
Instructions
- Warm the milk, sugar, and salt in a saucepan over medium heat until steaming, stirring occasionally.
- Whisk the egg yolks in a separate bowl until slightly thickened, then temper slowly with a ladle of the warm milk.
- Return the tempered yolks to the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon.
- Remove from heat and whisk in the peanut butter until fully smooth and combined.
- Strain into a bowl, stir in the heavy cream, cover, and refrigerate for at least 4 hours until completely cold.
- Pour the chilled base into the frozen bowl and churn for about 15 minutes.
- Add the chopped peanut butter cups during the last 5 minutes of churning so the pieces stay intact.
- Transfer to a freezer container, press parchment on top, and freeze for 3 hours before scooping.
9. Rocky Road Ice Cream
Chocolate ice cream loaded with mini marshmallows, toasted almonds, and chunks of chocolate. This one has the most texture of any recipe on the list, with something crunchy or chewy in nearly every bite.
Prep Time: 20 minutes Churning Time: 20 minutes Total: 40 minutes (plus chilling and freezer bowl time) Servings: 8
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ⅓ cup cocoa powder
- 4 large egg yolks
- Pinch of salt
- ¾ cup mini marshmallows
- ½ cup toasted almonds, roughly chopped
- ⅓ cup chocolate chunks
Instructions
- Whisk the cocoa powder into the milk in a saucepan before turning on the heat, to avoid lumps forming later.
- Add half the sugar and the salt, then warm over medium heat, stirring often, until steaming.
- Whisk the egg yolks with the remaining sugar until pale, then temper slowly with a ladle of the warm chocolate milk.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat a spoon.
- Strain into a bowl, stir in the heavy cream, cover, and refrigerate for at least 4 hours.
- Pour the cold base into the frozen bowl and churn for about 15 minutes.
- Add the marshmallows, toasted almonds, and chocolate chunks during the last 5 minutes of churning, mixing just enough to distribute them evenly.
- Move to a container, press parchment on top, and freeze for 3 to 4 hours before serving.
10. Cinnamon Roll Ice Cream
A warm cinnamon-spiced base swirled with a brown sugar cinnamon ribbon and small pieces of baked cinnamon roll or cinnamon bun pieces. Tastes closer to dessert-for-breakfast than a typical scoop.
Prep Time: 25 minutes Churning Time: 20 minutes Total: 45 minutes (plus chilling and freezer bowl time) Servings: 8
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- 4 large egg yolks
- Pinch of salt
- ¼ cup brown sugar
- 2 tablespoons butter, melted
- 1 cup cinnamon roll pieces, cubed and lightly toasted
Instructions
- Warm the milk with half the sugar, ground cinnamon, and salt in a saucepan over medium heat until steaming and fragrant.
- Whisk the egg yolks with the remaining sugar until pale, then temper slowly with a ladle of the warm cinnamon milk.
- Return the tempered mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat a spoon.
- Strain into a bowl, stir in the heavy cream, cover, and refrigerate for at least 4 hours until fully cold.
- Mix the brown sugar and melted butter in a small bowl to make a thick, spreadable swirl.
- Pour the chilled base into the frozen bowl and churn for about 20 minutes, until thick and soft-serve consistency.
- Layer the churned ice cream into a container with the toasted cinnamon roll pieces, drizzling the brown sugar swirl between layers.
- Freeze for 3 to 4 hours before serving for the best scoopable texture.
11. Pistachio Ice Cream
A nutty, pale green base made with real pistachios blended into the milk before straining, giving natural color and flavor instead of artificial pistachio extract.
Prep Time: 20 minutes Churning Time: 20 minutes Total: 40 minutes (plus chilling and freezer bowl time) Servings: 8
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup shelled pistachios, plus extra chopped for topping
- ¾ cup granulated sugar
- 4 large egg yolks
- Pinch of salt
- ¼ teaspoon almond extract
Instructions
- Pulse the pistachios in a food processor until finely ground, close to a coarse meal but not a paste.
- Combine the ground pistachios with the milk, half the sugar, and salt in a saucepan. Heat until steaming, then remove from heat and let steep for 20 minutes.
- Strain the milk through a fine mesh sieve lined with cheesecloth, pressing firmly to extract as much liquid and flavor as possible. Discard the solids.
- Return the strained milk to the saucepan and reheat until steaming again.
- Whisk the egg yolks with the remaining sugar until pale, then temper with a ladle of the warm pistachio milk.
- Cook the tempered mixture over low heat, stirring constantly, until thickened enough to coat a spoon. Strain again into a bowl.
- Stir in the heavy cream and almond extract, cover, and refrigerate for at least 4 hours.
- Pour into the frozen bowl and churn for about 20 minutes. Serve topped with the reserved chopped pistachios.
C. Fruit Sorbets
12. Mango Sorbet
A bright, dairy-free sorbet made from ripe mango puree and a simple sugar syrup. No eggs or cream needed here, which makes this one of the fastest recipes on the whole list.
Prep Time: 15 minutes Churning Time: 20 minutes Total: 35 minutes (plus chilling and freezer bowl time) Servings: 6
Ingredients
- 4 cups ripe mango, peeled and cubed
- ¾ cup water
- ½ cup granulated sugar
- 2 tablespoons lime juice
- Pinch of salt
Instructions
- Combine the water and sugar in a small saucepan and heat over medium, stirring until the sugar fully dissolves. Remove from heat and let the syrup cool.
- Blend the mango cubes in a food processor or blender until completely smooth, scraping down the sides as needed.
- Add the cooled sugar syrup, lime juice, and salt to the mango puree. Blend again until fully combined.
- Pour the mixture through a fine mesh sieve into a bowl to remove any fibrous bits, pressing gently with a spatula.
- Cover and refrigerate the puree for at least 2 hours, until thoroughly chilled.
- Pour the cold mixture into the frozen bowl and churn for about 20 minutes, until thick and no longer liquid.
- Transfer to a freezer-safe container and freeze for 2 to 3 hours for a firmer, scoopable texture.
13. Raspberry Sorbet
A tart, deep pink sorbet made from fresh or frozen raspberries strained to remove the seeds. The color alone makes this one a favorite for warm-weather gatherings.
Prep Time: 15 minutes Churning Time: 20 minutes Total: 35 minutes (plus chilling and freezer bowl time) Servings: 6
Ingredients
- 4 cups raspberries, fresh or frozen
- ¾ cup water
- ⅔ cup granulated sugar
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Heat the water and sugar in a small saucepan over medium heat, stirring until the sugar dissolves completely. Set the syrup aside to cool.
- Puree the raspberries in a blender until completely smooth.
- Strain the puree through a fine mesh sieve set over a bowl, pressing firmly with a spatula to remove the seeds. This step takes a few minutes but makes a noticeable difference in texture.
- Stir the cooled sugar syrup, lemon juice, and salt into the strained raspberry puree.
- Cover and refrigerate for at least 2 hours, until fully chilled.
- Pour into the frozen bowl and churn for about 20 minutes, until thick and bright pink throughout.
- Move to a container and freeze for 2 to 3 hours before serving for a firmer scoop.
14. Lemon Sorbet
A sharp, refreshing sorbet built on fresh lemon juice and zest. This one works well as a palate cleanser between courses, or on its own after a heavy meal.
Prep Time: 15 minutes Churning Time: 20 minutes Total: 35 minutes (plus chilling and freezer bowl time) Servings: 6
Ingredients
- 1 cup fresh lemon juice (about 6 to 8 lemons)
- 1 tablespoon lemon zest
- 1 ¼ cups water
- 1 cup granulated sugar
- Pinch of salt
Instructions
- Combine the water, sugar, and lemon zest in a small saucepan. Heat over medium, stirring until the sugar dissolves, then remove from heat.
- Let the syrup steep with the zest for 15 minutes so the lemon oils infuse into the liquid, then strain out the zest.
- Stir the fresh lemon juice and salt into the cooled, strained syrup.
- Taste the mixture and adjust with a touch more sugar or lemon juice, depending on how tart or sweet the lemons were.
- Cover and refrigerate for at least 2 hours, until completely cold.
- Pour into the frozen bowl and churn for about 20 minutes, until thick and pale yellow.
- Transfer to a container and freeze for 2 hours before serving for a slightly firmer texture.
15. Watermelon Mint Sorbet
A light, summery sorbet made with fresh watermelon puree and a hint of mint. Naturally sweet enough that this recipe uses less added sugar than most sorbets on this list.
Prep Time: 20 minutes Churning Time: 20 minutes Total: 40 minutes (plus chilling and freezer bowl time) Servings: 6
Ingredients
- 5 cups seedless watermelon, cubed
- ⅓ cup granulated sugar
- 2 tablespoons lime juice
- 8 fresh mint leaves, finely chopped
- Pinch of salt
Instructions
- Blend the watermelon cubes in a food processor until completely smooth and liquid.
- Pour the watermelon puree through a fine mesh sieve into a bowl to remove pulp, pressing with a spatula to extract as much juice as possible.
- Whisk the sugar directly into the strained juice until fully dissolved, since watermelon juice is thin enough that sugar mixes in without heating.
- Stir in the lime juice, chopped mint, and salt.
- Cover and refrigerate for at least 2 hours, until thoroughly chilled.
- Pour the mixture into the frozen bowl and churn for about 20 minutes, until slushy and thick.
- Move to a freezer container and freeze for 2 to 3 hours before serving, since watermelon sorbet tends to soften quickly once scooped.
D. Sherbets
16. Orange Cream Sherbet
A creamy, citrusy sherbet that tastes like an orange creamsicle in scoop form. Sherbet uses less dairy than ice cream, so this one is lighter but still smooth.
Prep Time: 15 minutes Churning Time: 20 minutes Total: 35 minutes (plus chilling and freezer bowl time) Servings: 6
Ingredients
- 2 cups fresh orange juice
- 1 tablespoon orange zest
- ¾ cup granulated sugar
- 1 cup whole milk
- ½ cup heavy cream
- Pinch of salt
Instructions
- Whisk the orange juice, orange zest, and sugar together in a bowl until the sugar mostly dissolves, about 2 minutes of steady whisking.
- Stir in the milk, heavy cream, and salt until fully combined and smooth.
- Taste the mixture at this point, since orange sweetness varies a lot between fruit, and adjust sugar in small amounts as needed.
- Cover and refrigerate for at least 3 hours, until completely chilled. The mixture may look slightly separated at first, which is normal for citrus and dairy combinations.
- Whisk the chilled base again briefly before pouring it into the frozen bowl.
- Churn for about 20 minutes, until thick and pale orange throughout.
- Transfer to a container and freeze for 2 to 3 hours before serving for a firmer scoop.
17. Rainbow Sherbet
A layered, fruity sherbet made in three separate batches, orange, raspberry, and lime, then swirled together for the classic rainbow look. Takes more time than most recipes here, but the result is worth the extra steps for a party.
Prep Time: 30 minutes Churning Time: 45 minutes (three separate batches) Total: 75 minutes (plus chilling and freezer bowl time) Servings: 8
Ingredients
- ¾ cup orange juice, ¼ cup milk, ¼ cup sugar (orange layer)
- ¾ cup raspberry puree, ¼ cup milk, ¼ cup sugar (raspberry layer)
- ¾ cup lime juice, ¼ cup milk, ¼ cup sugar, few drops green food coloring (lime layer)
- Pinch of salt in each batch
Instructions
- Prepare each fruit base separately in its own bowl, whisking together the juice or puree, milk, sugar, and a pinch of salt until the sugar mostly dissolves.
- Cover all three bowls and refrigerate for at least 3 hours, until fully chilled.
- Churn the orange base first in the frozen bowl for about 15 minutes, until thick. Transfer to a container and place in the freezer.
- Wash and dry the freezer bowl, then re-freeze it for a minimum of 4 hours before churning the next batch, since the bowl needs to be cold again for each round.
- Repeat the churning process with the raspberry base, then the lime base, freezing the bowl again between batches.
- Once all three sherbets are churned, layer spoonfuls of each color into a single container, alternating colors as you go.
- Use a butter knife to gently swirl the layers together, being careful not to overmix them into one solid color.
- Freeze the finished sherbet for at least 3 hours before serving.
18. Pineapple Coconut Sherbet
A tropical sherbet made with pineapple juice, coconut milk, and a touch of dairy for creaminess. Tastes close to a frozen piña colada, minus the alcohol.
Prep Time: 15 minutes Churning Time: 20 minutes Total: 35 minutes (plus chilling and freezer bowl time) Servings: 6
Ingredients
- 1 ½ cups pineapple juice
- 1 cup canned coconut milk
- ½ cup whole milk
- ⅔ cup granulated sugar
- Pinch of salt
Instructions
- Shake the can of coconut milk well before opening, since the cream and liquid tend to separate during storage.
- Whisk the pineapple juice and sugar together in a bowl until mostly dissolved.
- Stir in the coconut milk, whole milk, and salt until fully combined and smooth.
- Cover and refrigerate for at least 3 hours, until completely cold.
- Whisk the chilled mixture again to recombine anything that settled during chilling.
- Pour into the frozen bowl and churn for about 20 minutes, until thick and creamy.
- Move to a freezer container and freeze for 2 to 3 hours before serving.
E. Frozen Yogurt
19. Classic Vanilla Frozen Yogurt
A tangy, lighter alternative to traditional ice cream, made with Greek yogurt as the main base. Less rich than a custard base, but still smooth thanks to the yogurt’s natural creaminess.
Prep Time: 10 minutes Churning Time: 20 minutes Total: 30 minutes (plus chilling and freezer bowl time) Servings: 6
Ingredients
- 3 cups plain Greek yogurt
- ½ cup granulated sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Whisk the yogurt, sugar, honey, vanilla extract, and salt together in a bowl until the sugar is mostly dissolved and the mixture looks smooth.
- Taste and adjust sweetness at this point, since Greek yogurt brands vary quite a bit in tartness.
- Cover the bowl and refrigerate for at least 1 hour, though this recipe can be churned sooner than most since yogurt is already cold from the fridge.
- Pour the chilled mixture into the frozen bowl and churn for about 20 minutes, until thick and fluffy.
- Transfer to a freezer-safe container and freeze for 2 to 3 hours for a firmer, scoopable texture.
- Let the frozen yogurt sit at room temperature for a few minutes before scooping, since it tends to freeze harder than traditional ice cream.
20. Blueberry Swirl Frozen Yogurt
Plain frozen yogurt swirled with a cooked-down blueberry compote for pockets of fruit flavor throughout. The compote is simple enough to make while the yogurt base chills.
Prep Time: 20 minutes Churning Time: 20 minutes Total: 40 minutes (plus chilling and freezer bowl time) Servings: 6
Ingredients
- 3 cups plain Greek yogurt
- ½ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon lemon juice
Instructions
- Whisk the yogurt with ⅓ cup of the sugar, vanilla extract, and salt until smooth. Cover and refrigerate for at least 1 hour.
- Meanwhile, combine the blueberries, remaining sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 8 to 10 minutes.
- Remove the compote from heat and let it cool completely to room temperature, then refrigerate until fully chilled.
- Pour the chilled yogurt base into the frozen bowl and churn for about 20 minutes, until thick.
- Layer the churned yogurt into a container in batches, spooning the cooled blueberry compote between each layer.
- Swirl gently with a knife, keeping distinct ribbons of fruit rather than blending it completely into the yogurt.
- Freeze for 2 to 3 hours before serving.
21. Greek Yogurt Honey & Granola Frozen Yogurt
A simple, wholesome flavor built around honey and topped with crunchy granola after churning. This one leans less sweet than the others on this list, closer to breakfast than dessert.
Prep Time: 10 minutes Churning Time: 20 minutes Total: 30 minutes (plus chilling and freezer bowl time) Servings: 6
Ingredients
- 3 cups plain Greek yogurt
- ⅓ cup honey
- 2 tablespoons granulated sugar
- Pinch of salt
- ¾ cup granola, for topping
Instructions
- Whisk the yogurt, honey, sugar, and salt together in a bowl until fully combined and smooth. The honey may take a minute or two to blend in evenly.
- Cover and refrigerate for at least 1 hour.
- Pour the chilled mixture into the frozen bowl and churn for about 20 minutes, until thick and light.
- Transfer to a freezer container and freeze for 2 hours for a firmer texture, or serve right away for a softer, more yogurt-like consistency.
- Top individual servings with granola right before eating, so it stays crunchy instead of softening in the freezer.
Tips for Making the Best Ice Cream in the Martha Stewart Machine
Freeze the Bowl Long Enough
- The freezer bowl needs a solid 12 hours before it’s ready to work properly. Cutting this time short is the most common reason a batch turns out runny instead of thick.
- Keep the bowl level in the freezer, resting flat rather than tilted, so the liquid inside freezes evenly all the way around.
- A fully frozen bowl feels solid with no sloshing sound when shaken gently. That sound means more freezing time is needed.
Chill Your Ingredients
- Start with a base that’s already cold from the refrigerator, not one poured in warm.
- A cold mixture helps the machine work efficiently, since it doesn’t have to spend extra churning time just cooling the base down before it can start thickening.
- This one step saves several minutes of churning time and produces a smoother final texture.
Don’t Overfill the Bowl
- Leave room for the mixture to expand while churning, since air gets worked into the base as it thickens.
- The machine’s 2-quart capacity works best when filled about three-quarters full, not to the very top.
- Overfilling can cause the mixture to overflow through the pour chute or press against the lid while churning.
Add Mix-Ins at the Right Time
- Chocolate chips, cookies, nuts, fruit pieces, and candy pieces all hold their shape and texture best when added during the final five minutes of churning.
- Adding mix-ins too early breaks them down into smaller bits and can turn the whole batch a muddy color instead of keeping distinct pieces.
- Softer mix-ins like fresh fruit chunks benefit the most from this timing, since they can turn mushy with too much churning time.
Serve Immediately or Freeze for Later
- Ice cream straight from the machine has a soft-serve consistency, similar to what comes out of a soft-serve machine at a shop.
- For a firmer, scoopable texture closer to store-bought ice cream, transfer the batch to a container and freeze for a minimum of 2 to 4 hours.
- Either option works well, depending on personal preference for texture and how soon the ice cream needs to be served.
How to Get the Best Texture From Your Homemade Ice Cream
Several factors affect the final texture of homemade ice cream, and small adjustments in any of these areas can change the result quite a bit.
- Fat content — Higher fat from heavy cream produces a smoother, richer texture with fewer ice crystals.
- Sugar content — Sugar lowers the freezing point of the mixture, which keeps the texture softer. Too little sugar leads to a harder, icier scoop.
- Water content — Ingredients with high water content, like fruit, can make a base icier unless it’s balanced with enough fat and sugar.
- Ingredient temperature — A properly chilled base churns faster and traps more air, which leads to a lighter, creamier result.
- Churning time — Under-churning leaves the mixture too soft and prone to large ice crystals once frozen. Over-churning can cause butter-like separation in cream-heavy recipes.
- Mix-in size — Smaller, evenly chopped mix-ins distribute more evenly and don’t disrupt the base’s texture as much as large chunks.
- Storage temperature — A freezer that stays at a steady, cold temperature keeps texture more consistent than one that fluctuates from opening and closing often.
Why Homemade Ice Cream Can Become Hard in the Freezer
Homemade ice cream typically lacks the stabilizers found in store-bought versions, so it freezes harder over time.
As it sits in the freezer, water within the mixture forms ice crystals, and these crystals grow larger the longer the ice cream is stored. This is part of why homemade batches taste best within the first week or two.
How to Keep Homemade Ice Cream Creamy
- Use an appropriate dairy base, favoring heavy cream over lower-fat alternatives for a smoother result.
- Don’t reduce the sugar too much below what a recipe calls for, since sugar plays a direct role in texture, not just sweetness.
- Chill the mixture thoroughly before churning rather than rushing the process.
- Store the finished ice cream in an airtight freezer container, pressing parchment paper against the surface to limit air exposure.
Storage & Serving Tips
How long homemade ice cream lasts
- Most homemade ice cream, sorbet, sherbet, and frozen yogurt recipes keep well in the freezer for about 2 to 3 weeks in an airtight container.
- Texture and flavor are usually best within the first week, since homemade batches don’t contain the same stabilizers as store-bought versions.
Softening tips before serving
- Let a firm, freezer-stored batch sit on the counter for 5 to 10 minutes before scooping.
- For a quicker option, place the container in the refrigerator for about 15 minutes before serving.
- Avoid microwaving to soften ice cream, since it melts unevenly and can ruin the texture.
Topping and pairing ideas
- Fresh fruit, toasted nuts, or a light drizzle of honey pair well with most of the classic flavors on this list.
- Sorbets and sherbets work nicely alongside a slice of pound cake or a few shortbread cookies.
- Frozen yogurt flavors pair well with granola, fresh berries, or a light dusting of cinnamon.
Conclusion
Twenty-one Martha Stewart Ice Cream Maker Recipes cover a lot of ground, from rich custard-based ice creams to light fruit sorbets, cool sherbets, and tangy frozen yogurt.
Each style brings something different to the table, so there’s likely a flavor here for nearly any occasion or craving.
Pick a recipe, freeze that bowl overnight, and give one of these a try this week.
Once a batch is made, consider sharing a photo or a note about how it turned out, since small adjustments and personal notes tend to help other home cooks trying the same recipe.
