The kitchen counter was covered in ice cube trays the afternoon my nephew asked why homemade ice cream tasted better than the store kind.
Honestly, I didn’t have a good answer until I started digging through old family notebooks and testing batches in this Elite Gourmet machine. Turns out the secret is fresh cream, real fruit, and patience while it churns.
These twenty Elite Gourmet Electric Ice Cream Maker recipes come from weeks of trial runs in my own kitchen, adjusted until the texture came out right every single time.
About the Elite Gourmet EIM350 (Quick Product Overview)
Before getting into the recipes, here’s a short rundown of what makes this machine handy for frozen treats.
- 4-Quart Capacity — This machine holds up to four quarts of finished product, which makes it a solid pick for parties, backyard barbecues, and family gatherings where more than a few people want a scoop.
- 50-Watt Motor — The motor churns at a steady pace and keeps working through thick mixtures, turning your base into smooth, creamy ice cream without slowing down or stalling out.
- Aluminum Freezing Canister + Durable Plastic Ice Bucket — The aluminum canister pulls cold from the ice and salt around it quickly, while the sturdy outer bucket holds everything together and keeps the mess contained.
- Portable and Compact Design — It’s light enough to load into a car for a cookout and small enough to tuck into a cabinet when you’re done with it.
- Easy Cleanup — Every removable part comes apart for hand washing, so cleanup only takes a few minutes once you’re finished serving.
How to Use the Elite Gourmet EIM350 Ice Cream Maker
Here’s a quick overview of the process before you start on any of the recipes below.
1. Prepare the Ice Cream Mixture
Combine your ingredients according to the recipe you’ve chosen, then chill the mixture in the refrigerator before churning. A properly chilled base freezes faster once it hits the canister, which means a smoother finished texture with fewer ice crystals.
2. Assemble the Ice Cream Maker
Pour the chilled mixture into the aluminum freezing canister, then set that canister down inside the plastic ice bucket. Attach the motor unit and dasher on top, making sure each piece is seated correctly before moving to the next step.
3. Add Ice and Rock Salt
Layering ice and rock salt around the canister lowers the temperature enough for the mixture to freeze properly as it spins. The salt-to-ice ratio matters here, so follow the amounts listed in your manufacturer’s instructions for best results.
4. Start Churning
Plug in the machine and turn on the motor, then let it run until the mixture thickens into a soft-serve consistency. Keep an eye on the canister as it churns, since the mixture expands, and overfilling can slow the motor or make a mess.
5. Serve or Freeze
Serve straight from the canister for a soft-serve texture, or scoop the finished batch into a freezer-safe container. Letting it rest in the freezer for a few more hours gives you a firmer, more scoopable texture later on.
Important: For exact churning times, ice-to-salt ratios, maximum fill levels, and safety instructions, refer to the manual included with your EIM350.
Tips for the Best Results
- Chill your mix for at least 2–4 hours, or overnight, before churning. A colder base freezes faster in the canister and produces a creamier result with fewer ice crystals.
- Use rock salt, not table salt. Rock salt melts the ice at a slower, steadier rate, which keeps the freezing temperature consistent throughout the churning process.
- Don’t overfill the canister. Mixtures expand as air gets churned in, so leave some room near the top before you start the motor.
- Add mix-ins during the last 5 minutes of churning. Chocolate chips, nuts, cookie pieces, and fruit swirls stay evenly spread through the batch this way instead of sinking to the bottom.
- Freeze after churning for a firmer texture. Soft-serve is ready right out of the machine, but a few hours in the freezer afterward gives you scoopable, bakery-style consistency.
20 Easy Elite Gourmet Electric Ice Cream Maker Recipes
The collection below covers four different dessert styles: creamy ice creams, gelato, dairy-free sorbets, and frozen yogurt. Each recipe has its own flavor profile, so you can choose something rich and chocolatey one day and fresh and fruity the next.
Classic & Creamy Ice Creams
1. Classic Vanilla Bean Ice Cream
There’s something about real vanilla bean that a bottle of extract can’t quite match on its own, and this recipe leans on both for a deeper flavor. The custard base gets cooked low and slow so the eggs thicken without scrambling, giving you a rich, silky texture once it’s churned. It might seem like an extra step compared to a no-cook base, but the payoff in flavor and creaminess makes it worth the wait.
Prep Time: 20 minutes (plus 4 hours chilling) Churning time: 25–30 minutes Total: Approximately 5 hours Servings: 8
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split and scraped
- 1 teaspoon pure vanilla extract
- 5 large egg yolks
- Pinch of salt
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla bean pod, and scraped seeds. Warm over medium heat, stirring occasionally, until the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks until they lighten slightly in color. Slowly pour about half a cup of the warm cream mixture into the yolks while whisking constantly, which prevents the eggs from cooking too fast.
- Pour the yolk mixture back into the saucepan with the rest of the cream. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.
- Remove the vanilla bean pod and strain the custard through a fine mesh sieve into a clean bowl. Stir in the vanilla extract and a pinch of salt.
- Cover the custard and refrigerate for at least 4 hours, or overnight, until completely cold.
- Pour the chilled custard into the aluminum freezing canister of your Elite Gourmet EIM350 and assemble the machine as directed in the manual.
- Add ice and rock salt around the canister, then churn until the mixture reaches a thick, soft-serve consistency.
- Serve immediately for a soft texture, or transfer to a freezer-safe container and freeze for 2–3 hours for a firmer scoop.
2. Rich Chocolate Fudge Ice Cream
This one leans heavily into cocoa and melted chocolate for a deep, almost fudgy result that chocolate lovers tend to ask for again and again. Using both cocoa powder and real chocolate gives the base a rounder flavor than either ingredient could manage alone. It churns up thick and dense, closer to a scoop shop version than a light, airy homemade batch.
Prep Time: 25 minutes (plus 4 hours chilling) Churning time: 25–30 minutes Total: Approximately 5 hours Servings: 8
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 ounces semisweet chocolate, chopped
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a saucepan, whisk together the milk, sugar, and cocoa powder until no lumps remain. Warm over medium heat until steam rises from the surface, stirring often so the cocoa doesn’t scorch on the bottom.
- Add the chopped chocolate to the warm milk mixture and stir until fully melted and smooth. Remove from heat.
- In a separate bowl, whisk the egg yolks. Slowly stream in a ladle of the warm chocolate mixture while whisking, then pour the yolks back into the saucepan with the rest of the mixture.
- Add the heavy cream and return the pan to low heat. Cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
- Remove from heat, stir in the vanilla extract and salt, then strain through a fine mesh sieve into a bowl.
- Cover and refrigerate for at least 4 hours, or until fully chilled.
- Pour the chilled base into the aluminum canister, assemble the EIM350, and add ice and rock salt around it according to the manual.
- Churn until thick and glossy, then serve soft or freeze in an airtight container for a denser, fudgier texture.
3. Strawberry Cheesecake Ice Cream
Fresh strawberries and chunks of real cheesecake turn this into more of a dessert mash-up than a plain fruit ice cream. The tang from cream cheese balances out the sweetness from the berries, and the graham cracker pieces add a bit of crunch throughout. It’s a good one to make when strawberries are at their best in late spring or early summer.
Prep Time: 30 minutes (plus 4 hours chilling) Churning time: 25–30 minutes Total: Approximately 5 hours Servings: 8
Ingredients:
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar (for macerating strawberries)
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3/4 cup crushed graham crackers
Instructions:
- Toss the chopped strawberries with 1/4 cup sugar in a bowl and let them sit at room temperature for about 30 minutes, which draws out their juices and deepens their flavor.
- In a separate large bowl, beat the softened cream cheese until smooth, then slowly whisk in the heavy cream and milk until fully combined and no lumps remain.
- Add the remaining 2/3 cup sugar and vanilla extract to the cream cheese mixture, whisking until dissolved.
- Mash about half of the macerated strawberries with a fork, leaving the rest in small chunks, then fold both into the cream cheese base.
- Cover the mixture and refrigerate for at least 4 hours, or until completely cold.
- Pour the chilled base into the aluminum canister and assemble your EIM350 with ice and rock salt as directed in the manual.
- Churn until the mixture thickens to a soft-serve texture, then add the crushed graham crackers during the last 5 minutes of churning.
- Serve right away or transfer to a container and freeze for a couple hours for a firmer, more scoopable result.
4. Cookies and Cream Ice Cream
A simple vanilla base gets loaded with crushed chocolate sandwich cookies for a version of this classic flavor that tastes better than anything from a carton. Crushing the cookies by hand instead of in a food processor keeps some larger pieces intact, which gives every bite a mix of textures. This one tends to disappear fast at gatherings.
Prep Time: 20 minutes (plus 4 hours chilling) Churning time: 25–30 minutes Total: Approximately 5 hours Servings: 8
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- Pinch of salt
- 15 chocolate sandwich cookies, roughly crushed
Instructions:
- In a large bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar has fully dissolved.
- Cover the bowl and refrigerate the mixture for at least 4 hours, or overnight, so it’s thoroughly chilled before churning.
- Place the cookies in a resealable bag and crush them with a rolling pin, aiming for a mix of small crumbs and slightly larger chunks.
- Pour the chilled base into the aluminum freezing canister and assemble the EIM350 with ice and rock salt as instructed in the manual.
- Turn on the machine and churn the base until it thickens into a soft-serve consistency.
- During the last 5 minutes of churning, add the crushed cookies so they distribute evenly through the batch instead of clumping in one spot.
- Serve immediately for a soft texture, or spoon into a freezer-safe container and freeze for a couple hours for a firmer scoop.
5. Salted Caramel Ice Cream
Homemade caramel sauce swirled through a rich vanilla base gives this flavor a depth that store-bought versions rarely reach. A touch of flaky sea salt on top of the caramel keeps the sweetness in check and makes each bite a little more interesting. Making the caramel from scratch takes some attention, but it’s not complicated once you get the hang of watching the color change.
Prep Time: 30 minutes (plus 4 hours chilling) Churning time: 25–30 minutes Total: Approximately 5 hours Servings: 8
Ingredients:
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream (for caramel)
- 1 teaspoon flaky sea salt
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
- In a medium saucepan over medium heat, melt the 1 cup of sugar, stirring occasionally with a heat-safe spatula until it turns a deep amber color.
- Carefully add the cubed butter to the melted sugar, stirring until fully incorporated. The mixture will bubble up, so keep some distance while stirring.
- Slowly pour in the 1/2 cup heavy cream while stirring constantly, then remove from heat and stir in the sea salt. Set the caramel aside to cool to room temperature.
- In a separate bowl, whisk together the 2 cups heavy cream, milk, 1/2 cup sugar, and vanilla extract until the sugar dissolves.
- Cover and refrigerate the vanilla base for at least 4 hours, or until completely chilled.
- Pour the chilled vanilla base into the aluminum canister and assemble the EIM350 with ice and rock salt following the manual.
- Churn until thickened to a soft-serve consistency, then transfer to a container in layers, drizzling the cooled caramel between each layer.
- Use a knife to swirl the caramel gently through the ice cream, then freeze for at least 2 hours before serving for a firmer texture.
6. Mint Chocolate Chip Ice Cream
Fresh mint leaves steeped into the cream give this version a brighter, more natural flavor than mint extract alone usually provides. Chunks of chopped dark chocolate replace the tiny chips found in most store versions, adding a nice snap with each bite. The pale green color comes from the mint itself rather than food coloring, so don’t expect the bright green shade sold in stores.
Prep Time: 25 minutes (plus 4 hours chilling) Churning time: 25–30 minutes Total: Approximately 5 hours Servings: 8
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup fresh mint leaves, lightly packed
- 4 large egg yolks
- 1/2 teaspoon peppermint extract
- 4 ounces dark chocolate, chopped
Instructions:
- In a saucepan, combine the heavy cream, milk, and sugar. Warm over medium heat until steaming, then remove from heat and stir in the fresh mint leaves.
- Cover the pan and let the mint steep in the warm cream for about 20 minutes, which allows the flavor to infuse fully before you strain it out.
- Strain the mixture through a fine mesh sieve into a bowl, pressing on the mint leaves to release as much flavor as possible, then discard the leaves.
- Return the strained cream to the saucepan and warm it again over medium heat. In a separate bowl, whisk the egg yolks, then slowly stream in some of the warm cream while whisking.
- Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until slightly thickened.
- Remove from heat, stir in the peppermint extract, then strain once more and refrigerate for at least 4 hours until fully chilled.
- Pour the chilled base into the aluminum canister, assemble your EIM350 with ice and rock salt, and churn until thickened.
- Add the chopped dark chocolate during the last 5 minutes of churning, then serve soft or freeze for a couple hours for a firmer scoop.
Gelato Recipes
7. Classic Italian Pistachio Gelato
Real pistachios, ground into a paste, give this gelato its natural pale green color and a nutty flavor that pistachio extract can’t fully copy. Gelato uses less cream and more milk than regular ice cream, which keeps the texture dense and smooth rather than light and airy. Toasting the pistachios first brings out a deeper, roastier flavor before they get blended into the base.
Prep Time: 30 minutes (plus 4 hours chilling) Churning time: 25–30 minutes Total: Approximately 5 hours Servings: 8
Ingredients:
- 1 cup shelled pistachios, unsalted
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 2/3 cup granulated sugar
- 4 large egg yolks
- Pinch of salt
Instructions:
- Spread the pistachios on a baking sheet and toast in a 325°F oven for about 8 minutes, until fragrant. Let them cool completely before moving to the next step.
- Add the cooled pistachios to a food processor along with a splash of the milk, then blend until a smooth paste forms, scraping down the sides as needed.
- In a saucepan, warm the remaining milk, heavy cream, and half the sugar over medium heat until steaming, then whisk in the pistachio paste until fully combined.
- In a separate bowl, whisk the egg yolks with the remaining sugar until pale, then slowly stream in some of the warm pistachio mixture while whisking constantly.
- Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the base thickens slightly and coats the back of a spoon.
- Strain the mixture through a fine mesh sieve into a bowl, stir in the salt, and refrigerate for at least 4 hours until fully chilled.
- Pour the chilled base into the aluminum canister, assemble your EIM350 with ice and rock salt, and churn until thick and smooth.
- Serve soft for an authentic gelato texture, or freeze for an hour or two for a slightly firmer scoop.
8. Hazelnut Chocolate Gelato
This flavor takes its inspiration from the classic hazelnut-chocolate spread found in most pantries, but built from scratch with roasted hazelnuts and melted chocolate. The nuts get skinned after roasting, which removes the bitter outer layer and leaves a smoother, sweeter flavor behind. Dense and rich, this one tends to satisfy in smaller portions than a typical ice cream scoop.
Prep Time: 35 minutes (plus 4 hours chilling) Churning time: 25–30 minutes Total: Approximately 5 hours Servings: 8
Ingredients:
- 1 cup hazelnuts
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 3 ounces milk chocolate, chopped
- 4 large egg yolks
- 1/4 teaspoon salt
Instructions:
- Roast the hazelnuts on a baking sheet at 350°F for about 10 minutes, then wrap them in a clean kitchen towel and rub vigorously to remove most of the skins.
- Once cooled, blend the hazelnuts in a food processor with a splash of milk until a smooth paste forms.
- In a saucepan, combine the remaining milk, heavy cream, and half the sugar. Warm over medium heat until steaming, then stir in the hazelnut paste and chopped chocolate until melted and smooth.
- Whisk the egg yolks with the remaining sugar in a separate bowl, then slowly stream in some of the warm hazelnut mixture while whisking.
- Return the yolk mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened.
- Strain through a fine mesh sieve into a bowl, stir in the salt, cover, and refrigerate for at least 4 hours until cold.
- Pour into the aluminum canister and churn in your EIM350 with ice and rock salt following the manual instructions.
- Serve soft right out of the machine, or freeze for a firmer, denser texture after an hour or two.
9. Espresso Gelato
Strong brewed espresso mixed straight into the base gives this gelato a bold coffee flavor without needing coffee extract or instant granules. The lower cream content typical of gelato actually works in its favor here, letting the espresso flavor come through clearly instead of getting buried under too much fat. A small amount of espresso powder added at the end boosts the flavor even further for anyone who wants a stronger kick.
Prep Time: 20 minutes (plus 4 hours chilling) Churning time: 25–30 minutes Total: Approximately 5 hours Servings: 8
Ingredients:
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 2/3 cup granulated sugar
- 1/2 cup strong brewed espresso, cooled
- 4 large egg yolks
- 1 tablespoon espresso powder
- Pinch of salt
Instructions:
- In a saucepan, warm the milk, heavy cream, and half the sugar over medium heat until steaming but not boiling.
- In a separate bowl, whisk the egg yolks with the remaining sugar until slightly pale, then slowly stream in some of the warm milk mixture while whisking constantly.
- Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the base thickens enough to coat a spoon.
- Remove from heat and stir in the cooled brewed espresso, espresso powder, and salt until fully combined.
- Strain the mixture through a fine mesh sieve into a bowl, then cover and refrigerate for at least 4 hours until completely chilled.
- Pour the chilled base into the aluminum canister, assemble the EIM350 with ice and rock salt, and churn until thick.
- Check the consistency around the 25-minute mark, since coffee-based bases sometimes churn slightly faster than plain cream bases.
- Serve soft for a true gelato texture, or transfer to a container and freeze for an hour for a firmer scoop.
10. Lemon Basil Gelato
Bright lemon juice and zest pair with fresh basil for a flavor combination that feels more like a restaurant dessert than something made in a home kitchen. The basil adds a subtle herbal note in the background rather than an obvious flavor, so it complements the lemon instead of competing with it. This one works nicely as a palate cleanser after a heavier meal.
Prep Time: 25 minutes (plus 4 hours chilling) Churning time: 25–30 minutes Total: Approximately 5 hours Servings: 8
Ingredients:
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1/4 cup fresh basil leaves, chopped
- 4 large egg yolks
Instructions:
- In a saucepan, combine the milk, heavy cream, half the sugar, and lemon zest. Warm over medium heat until steaming, then remove from heat and let the zest steep for about 15 minutes.
- Strain out the zest, then return the milk mixture to the saucepan and warm it again over medium heat.
- In a separate bowl, whisk the egg yolks with the remaining sugar, then slowly stream in some of the warm milk while whisking constantly.
- Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until slightly thickened.
- Remove from heat and stir in the lemon juice and chopped basil, then strain the mixture through a fine mesh sieve into a bowl.
- Cover and refrigerate for at least 4 hours, or until completely chilled.
- Pour into the aluminum canister, assemble the EIM350 with ice and rock salt, and churn until thick and smooth.
- Serve soft immediately, or freeze for about an hour for a firmer texture before scooping.
Sorbet Recipes (Dairy-Free Options)
11. Fresh Mango Sorbet
Ripe mangoes blended into a simple syrup base create a sorbet that tastes like summer in a bowl, with no dairy needed at all. Picking mangoes that give slightly under gentle pressure makes a real difference here, since underripe fruit turns out bland and fibrous once blended. A splash of lime juice at the end keeps the sweetness balanced instead of one-note.
Prep Time: 15 minutes (plus 4 hours chilling) Churning time: 20–25 minutes Total: Approximately 4.5 hours Servings: 6
Ingredients:
- 4 ripe mangoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 tablespoons fresh lime juice
- Pinch of salt
Instructions:
- In a small saucepan, combine the sugar and water. Warm over medium heat, stirring occasionally, until the sugar fully dissolves into a clear syrup, then let it cool to room temperature.
- Add the mango cubes to a blender along with the cooled syrup, lime juice, and salt, then blend until completely smooth with no visible chunks.
- Pour the mixture through a fine mesh sieve into a bowl to remove any remaining fibers, pressing gently with a spatula to push through as much liquid as possible.
- Cover the bowl and refrigerate the puree for at least 4 hours, or until thoroughly chilled.
- Pour the chilled mixture into the aluminum canister and assemble your EIM350 with ice and rock salt according to the manual.
- Churn until the sorbet thickens and holds a soft shape, checking the texture starting around the 20-minute mark since fruit purees can churn faster than dairy bases.
- Serve immediately for a soft consistency, or transfer to a freezer-safe container and freeze for 1–2 hours for a firmer scoop.
12. Raspberry Lime Sorbet
Tart raspberries and fresh lime juice combine for a sorbet with a sharp, refreshing edge that works well after a rich meal. Straining out the raspberry seeds takes a few extra minutes, but it leaves the texture much smoother than skipping that step. This one holds its bright pink color nicely once frozen.
Prep Time: 20 minutes (plus 4 hours chilling) Churning time: 20–25 minutes Total: Approximately 4.5 hours Servings: 6
Ingredients:
- 4 cups fresh or frozen raspberries
- 3/4 cup granulated sugar
- 3/4 cup water
- 2 tablespoons fresh lime juice
- Pinch of salt
Instructions:
- In a small saucepan, combine the sugar and water and warm over medium heat until the sugar dissolves completely, then set the syrup aside to cool.
- Add the raspberries to a blender along with the cooled syrup and blend until smooth.
- Pour the raspberry mixture through a fine mesh sieve into a bowl, pressing firmly with a spatula to separate the seeds from the puree, then discard the seeds.
- Stir the lime juice and salt into the strained puree, then cover and refrigerate for at least 4 hours, or until fully chilled.
- Pour the chilled puree into the aluminum canister and assemble the EIM350 with ice and rock salt as directed in the manual.
- Churn until the mixture thickens into a soft, scoopable consistency, keeping an eye on it after the 20-minute mark.
- Serve right away for a soft texture, or move to a container and freeze for an hour or two for a firmer bite.
13. Watermelon Mint Sorbet
Watermelon has a naturally high water content, which means this sorbet churns up lighter and icier than the fruit-heavy options on this list. Fresh mint adds a cool, herbal note that pairs naturally with the watermelon’s sweetness. This one is best made in the height of summer when watermelons are at their sweetest.
Prep Time: 15 minutes (plus 4 hours chilling) Churning time: 20–25 minutes Total: Approximately 4.5 hours Servings: 6
Ingredients:
- 5 cups cubed seedless watermelon
- 1/3 cup granulated sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh mint leaves, finely chopped
- Pinch of salt
Instructions:
- Add the watermelon cubes to a blender and blend until completely smooth, with no chunks remaining.
- Pour the watermelon puree through a fine mesh sieve into a large bowl to remove excess pulp, pressing gently with a spatula.
- Whisk the sugar, lime juice, and salt into the strained puree until the sugar dissolves, then stir in the chopped mint.
- Cover the bowl and refrigerate for at least 4 hours, allowing the flavors to blend and the mixture to chill fully.
- Pour the chilled mixture into the aluminum canister and assemble the EIM350 with ice and rock salt following the manual.
- Churn until the sorbet thickens slightly, checking around the 20-minute mark since the high water content freezes fast.
- Serve immediately for the lightest, iciest texture, or freeze for about an hour for a slightly firmer scoop.
14. Pineapple Coconut Sorbet
Pineapple and coconut milk together bring a tropical flavor that works well on a hot afternoon, and using coconut milk instead of dairy keeps this recipe fully plant-based. Fresh pineapple gives the best flavor, but canned pineapple in juice works fine when fresh isn’t available. The coconut milk adds just enough richness to keep this from tasting like a plain ice pop.
Prep Time: 20 minutes (plus 4 hours chilling) Churning time: 20–25 minutes Total: Approximately 4.5 hours Servings: 6
Ingredients:
- 4 cups fresh pineapple chunks
- 1 cup full-fat coconut milk
- 1/2 cup granulated sugar
- 2 tablespoons fresh lime juice
- Pinch of salt
Instructions:
- Add the pineapple chunks to a blender along with the coconut milk, sugar, lime juice, and salt.
- Blend the mixture on high speed until completely smooth, scraping down the sides of the blender as needed to catch any remaining chunks.
- Pour the mixture through a fine mesh sieve into a bowl to remove any fibrous pineapple pieces, pressing gently to push the liquid through.
- Cover the bowl and refrigerate for at least 4 hours, or until the mixture is completely cold.
- Pour the chilled mixture into the aluminum canister and assemble the EIM350 with ice and rock salt as directed in the manual.
- Churn until the sorbet thickens into a soft, creamy consistency, checking the texture starting around the 20-minute mark.
- Serve soft right out of the machine, or transfer to a container and freeze for an hour or two for a firmer scoop.
15. Blood Orange Sorbet
Blood oranges bring a deep red-orange color along with a flavor that’s a little more complex than regular oranges, with berry-like undertones running through the citrus. This sorbet works well as a between-course palate cleanser at a dinner party, since the flavor is bright without being overly sweet. Regular oranges work as a substitute, though the color won’t be quite as dramatic.
Prep Time: 20 minutes (plus 4 hours chilling) Churning time: 20–25 minutes Total: Approximately 4.5 hours Servings: 6
Ingredients:
- 2 cups fresh blood orange juice (about 6–8 oranges)
- Zest of 1 blood orange
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions:
- In a small saucepan, combine the sugar, water, and blood orange zest. Warm over medium heat, stirring until the sugar dissolves completely, then remove from heat and let it cool.
- Strain the cooled syrup through a fine mesh sieve into a bowl to remove the zest, then whisk in the fresh blood orange juice, lemon juice, and salt.
- Cover the mixture and refrigerate for at least 4 hours, or until thoroughly chilled.
- Pour the chilled mixture into the aluminum canister and assemble the EIM350 with ice and rock salt following the manual.
- Churn until the sorbet thickens into a soft, slushy consistency, checking the texture starting around the 20-minute mark.
- Serve immediately for a soft texture, or transfer to a freezer-safe container and freeze for an hour or two for a firmer scoop.
Frozen Yogurt Recipes (Lighter, Healthier Options)
16. Classic Vanilla Greek Frozen Yogurt
Greek yogurt brings a tangy edge and a good dose of protein to this lighter alternative to regular ice cream, while still churning up creamy in the EIM350. Using full-fat Greek yogurt makes a noticeable difference in texture compared to the low-fat versions, which can turn out icy once frozen. A touch of honey rounds out the tang without masking it completely.
Prep Time: 10 minutes (plus 2 hours chilling) Churning time: 20–25 minutes Total: Approximately 3 hours Servings: 6
Ingredients:
- 3 cups plain full-fat Greek yogurt
- 1/2 cup honey
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions:
- In a large bowl, whisk together the Greek yogurt, honey, vanilla extract, and salt until the honey is fully dissolved and the mixture is smooth.
- Taste the mixture and adjust the sweetness with a bit more honey, keeping in mind that flavors mellow slightly once frozen.
- Cover the bowl and refrigerate for at least 2 hours, since Greek yogurt is already cold and doesn’t need as long a chilling period as custard bases.
- Pour the chilled mixture into the aluminum canister and assemble the EIM350 with ice and rock salt following the manual.
- Churn until the mixture thickens into a soft, creamy consistency, checking around the 20-minute mark since yogurt-based mixes can set up quickly.
- Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for an hour for a firmer scoop.
17. Mixed Berry Frozen Yogurt
A combination of strawberries, blueberries, and blackberries blended right into the yogurt base gives this one a deep purple-pink color and a flavor that tastes like more than one fruit at once. Using frozen berries works well here and actually helps the base chill down faster before churning. This is a good one to make when a single berry isn’t quite in season yet.
Prep Time: 15 minutes (plus 2 hours chilling) Churning time: 20–25 minutes Total: Approximately 3 hours Servings: 6
Ingredients:
- 2 1/2 cups plain full-fat Greek yogurt
- 1 1/2 cups mixed berries (strawberries, blueberries, blackberries)
- 1/3 cup honey
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions:
- Add the mixed berries to a blender and blend until mostly smooth, leaving a few small flecks of fruit for texture.
- In a large bowl, whisk together the Greek yogurt, honey, lemon juice, and salt until smooth, then fold in the blended berries.
- Taste and adjust sweetness with a bit more honey if the berries lean tart, then cover the bowl.
- Refrigerate the mixture for at least 2 hours, until thoroughly chilled.
- Pour the chilled mixture into the aluminum canister and assemble the EIM350 with ice and rock salt as directed in the manual.
- Churn until the mixture thickens into a soft, scoopable consistency, checking the texture around the 20-minute mark.
- Serve right away for a soft texture, or freeze for about an hour for a firmer, more solid scoop.
18. Peach Frozen Yogurt
Ripe, juicy peaches blended into a tangy yogurt base create a summery flavor with a natural sweetness that needs very little added sugar. Roasting the peaches briefly before blending deepens their flavor and softens any fibrous texture that raw peaches sometimes have. This one turns out with a soft, pale orange color once churned.
Prep Time: 20 minutes (plus 2 hours chilling) Churning time: 20–25 minutes Total: Approximately 3 hours Servings: 6
Ingredients:
- 4 ripe peaches, halved and pitted
- 2 1/2 cups plain full-fat Greek yogurt
- 1/3 cup honey
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions:
- Place the peach halves cut-side up on a baking sheet and roast at 375°F for about 15 minutes, until softened and lightly caramelized at the edges.
- Let the roasted peaches cool completely, then peel off the skins and add the flesh to a blender.
- Blend the peaches until smooth, then add the Greek yogurt, honey, lemon juice, and salt, blending again until fully combined.
- Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours, until thoroughly chilled.
- Pour the chilled mixture into the aluminum canister and assemble the EIM350 with ice and rock salt following the manual.
- Churn until the mixture thickens into a soft, creamy consistency, checking around the 20-minute mark.
- Serve immediately for a soft texture, or transfer to a container and freeze for an hour for a firmer scoop.
19. Chocolate Peanut Butter Frozen Yogurt
Cocoa powder and real peanut butter turn a simple yogurt base into something that tastes closer to a milkshake than a typical frozen yogurt. Natural peanut butter without added sugar works best here, since it blends smoothly without turning grainy once frozen. Swirling in a bit of extra peanut butter at the end adds pockets of flavor throughout the batch.
Prep Time: 15 minutes (plus 2 hours chilling) Churning time: 20–25 minutes Total: Approximately 3 hours Servings: 6
Ingredients:
- 2 1/2 cups plain full-fat Greek yogurt
- 1/3 cup unsweetened cocoa powder
- 1/2 cup natural peanut butter, plus 3 tablespoons for swirling
- 1/2 cup honey
- Pinch of salt
Instructions:
- In a large bowl, whisk together the Greek yogurt, cocoa powder, 1/2 cup peanut butter, honey, and salt until completely smooth, with no lumps of cocoa remaining.
- Cover the bowl and refrigerate the mixture for at least 2 hours, until fully chilled.
- Warm the remaining 3 tablespoons of peanut butter slightly, either in the microwave for a few seconds or by setting the jar in warm water, so it’s loose enough to swirl later.
- Pour the chilled mixture into the aluminum canister and assemble the EIM350 with ice and rock salt as directed in the manual.
- Churn until the mixture thickens into a soft, scoopable consistency, checking around the 20-minute mark.
- Transfer the churned frozen yogurt to a freezer-safe container in layers, drizzling the warmed peanut butter between each layer, then swirl gently with a knife.
- Freeze for about an hour for a firmer texture, or serve right away for a softer, milkshake-like consistency.
20. Honey Banana Frozen Yogurt
Overripe bananas blended into the yogurt base add natural sweetness and a smooth, thick texture without needing much added sugar. This is a good recipe to keep in mind when a bunch of bananas has gone past its best eating stage, since the extra ripeness actually helps the flavor here. A little cinnamon added at the end gives it a warm, comforting note.
Prep Time: 10 minutes (plus 2 hours chilling) Churning time: 20–25 minutes Total: Approximately 3 hours Servings: 6
Ingredients:
- 3 very ripe bananas, sliced
- 2 1/2 cups plain full-fat Greek yogurt
- 1/3 cup honey
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions:
- Add the sliced bananas to a blender and blend until smooth, scraping down the sides as needed.
- Add the Greek yogurt, honey, cinnamon, lemon juice, and salt to the blender, then blend again until fully combined and creamy.
- Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours, until thoroughly chilled.
- Pour the chilled mixture into the aluminum canister and assemble the EIM350 with ice and rock salt following the manual.
- Churn until the mixture thickens into a soft, creamy consistency, checking around the 20-minute mark.
- Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for an hour for a firmer scoop.
Storage & Serving Tips
How to Store Leftover Ice Cream, Gelato, and Frozen Yogurt
Transfer leftovers to a clean, freezer-safe container as soon as practical after churning. Press a piece of freezer-safe parchment or plastic wrap directly over the surface before sealing the lid. This reduces the amount of exposed air and helps limit ice crystals.
How to Store Sorbet
Sorbet should also go into an airtight freezer-safe container. A shallow container makes the dessert easier to portion and can help it freeze more evenly. Keep the lid tightly closed during storage so the sorbet does not absorb nearby freezer odors.
Best Containers for Freezer Storage
Rigid plastic containers with tight-fitting lids work well for homemade frozen desserts. Freezer-safe glass containers can also be used, provided they are designed for freezer storage. Leave appropriate space based on the container and the food’s expansion during freezing.
How Long Homemade Treats Last
Homemade frozen desserts generally taste best during the earlier part of freezer storage. For the best texture and flavor, aim to enjoy them within about 1–2 weeks. Longer storage can lead to more ice crystals, flavor changes, or a harder texture.
Softening Tips Before Serving
Freshly churned dessert can be soft enough to scoop immediately. A dessert stored in a cold home freezer may become quite firm. Let the container sit at room temperature for several minutes before serving, then test the texture with a scoop.
Favorite Mix-In Ideas
Nuts
Chopped almonds, pecans, pistachios, walnuts, and hazelnuts can add crunch to creamy desserts. Toast the nuts gently before cooling and adding them to the last few minutes of churning.
Candy
Chocolate chunks, peanut butter cups, caramel pieces, and small candy bits can turn a basic ice cream into a dessert with more texture. Keep pieces small enough to scoop easily after freezing.
Fruit
Diced strawberries, peaches, cherries, blueberries, raspberries, and mango work nicely in ice cream and frozen yogurt. Pat very juicy fruit dry before adding it so extra liquid does not make the dessert icy.
Swirls
Caramel sauce, chocolate sauce, berry puree, fruit jam, and peanut butter can create ribbons through the finished dessert. Add thicker swirls near the end of churning or layer them into the container during transfer.
Topping Bar Ideas for Parties
Set out bowls of chopped nuts, cookie crumbs, sprinkles, fruit, chocolate pieces, toasted coconut, sauces, and whipped cream. Small serving bowls and spoons make it easy for everyone to build a dessert using the flavor they prefer.
How to Clean the Elite Gourmet Ice Cream Maker
Turn Off and Unplug
Once the dessert is finished, turn off the EIM350 and unplug it from the electrical outlet. Allow the machine to stop completely before removing any parts.
Disassemble the Removable Components
Take apart the removable pieces according to the machine’s instructions. Remove the dasher, freezing canister, and other parts that the manual identifies as removable.
Wash the Appropriate Parts by Hand
Wash the removable components with warm water and suitable dish soap. Gently clean areas that may hold dairy, fruit, chocolate, or sugar residue. The product information supplied for this article describes the machine as designed for disassembly and hand washing.
Keep the Motor Unit Dry
Do not submerge the motor unit or expose it to running water unless the manufacturer’s instructions specifically permit that cleaning method. Wipe the exterior according to the care directions in the EIM350 manual.
Dry Everything Thoroughly
Dry the washed parts completely before putting the machine away. Moisture left in seams or around removable components can create unpleasant odors during storage.
Reassemble and Store
Once every washable component is clean and dry, reassemble the machine according to the instructions. Store it in a clean, dry location where the parts will remain protected until the next batch.
Conclusion
The Elite Gourmet EIM350 gives home cooks plenty of room to make creamy ice cream, gelato, sorbet, and frozen yogurt in one machine. These 20 Elite Gourmet Electric Ice Cream Maker recipes offer a mix of classic, fruity, nutty, chocolate, and tangy flavors.
Pick one recipe for your next batch, then share how it turned out in the comments.
