Ice Cream Cookbooks to Cool Your Summer

Ben & Jerry’s Homemade Ice Cream & Dessert Book (1987)

When I think of the food that defined my early twenties, Ben and Jerry’s ice cream comes to mind. I would buy the little pints with whimsical names, but I couldn’t bring myself to splurge at the actual Ben and Jerry’s Ice Cream Shop at Circle Center Mall in Indianapolis, Indiana. There was, however, a poster featuring an ice cream challenge — impossible scoops of ice cream and toppings.

I always wanted to get it, just to try everything, but never did. I no longer see the poster up at Ben and Jerry’s ice cream shops anymore, so maybe I missed my chance altogether. My ice cream dream lives on in this delectable cookbook.

Chapters inside “Ben and Jerry’s Homemade Ice Cream and Dessert Book” include:

• Our Story by Ben
• Ice Cream Theory by Jerry
• Recipes
  • Sweet Cream Bases
  • 11 Greatest Hits
  • Chocolate Ice Creams
  • Fruit Flavors
  • Downtown Specials
  • Cookies and Candies
  • Sorbets
  • The Bakery
  • Sundaes and Concoctions
  • Sauces
  • Drinks
  • Recipe Index

I own this cookbook. It is everything you love about the 1980s all wrapped up and published in one color-illustrated cookbook.

Try the Egg Nog Ice Cream or Jerry’s Chocolate Ice Cream. Turn to New York Super Fudge Chunk Ice Cream, Heath Bar Crunch, or Peanut Brittle Ice Cream. Flip over to the sundaes, such as Chocolate Nut’s Delight or Leave It To Beaver Special for a more special treat.

Whatever you do, you’ll love every bit of this 128-page, 7.75 x 0.4 x 7-inch cookbook devoted to ice cream from the ice cream legends themselves.

The Best of Ice Cream: A Cookbook (1994) by Beverly Cox and Malvina C. Kinard

Recipes typically spread over one or two pages, and many include an image of the actual ice cream.

Notes on many a page provide a twist to the recipe. For example, on the page for Dark Chocolate-Almond Ice Cream, there is a note for how to make Double Chocolate Almond Ice Cream.

Although a 2012 review deemed this cookbook “too trendy,” I highly disagree. This book fits today’s tastes to a “T.” At 96 pages, this book offers enough variety to make it a worthy add to your cookbook collection.

Today, the American love affair with ice cream remains as passionate as ever, but now we can savor this glorious food in an almost unprecedented range of forms and flavors.

To the sundaes and shakes and ice cream sodas popularized by ice cream parlors, we have added crystalline granitas, densely flavored gelatos, and smooth sherbets.

Sorbets, the most ancient of ices, suddenly seem the most modern; they may be savory or sweet, and they can be served as palate cleaners between courses as well as at the end of a meal.

As we have become more health conscious, the ingredients in all kinds of iced desserts have become lighter.

A typical recipe for rich vanilla ice cream 60 years ago contained 16 egg yolks; today it contains six. Frozen yogurt has a legion of avid supporters.

In the pages that follow are dozens of dishes that reflect the enormous diversity of ice cream.

Here are the very best recipes for ice fruit drinks and savory sorbets, fruit toppings and frozen yogurts, sophisticated party fare and childhood favorites — there is something for everyone.

This project made us popular with family and friends, eager to taste every one.

We hope that you will enjoy the recipes as much as we all have.

Introduction, Page 9.

Chapters inside “The Best of Ice Cream” cookbook include:

• Ice Creams
• Ices, Sorbets, and Yogurt
• Desserts
• Toppings and Sauces
• Soda Fountain Favorites
• Making Ice Cream
• Glossary
• Conversion Tables
• Index

Cappuccino Ice Cream with Hazelnut Whipped Cream, Mocha Chunk Ice Cream, Pralines and Cream Ice Cream, and Macadamia Nut Ice Cream offer a welcome addition to your freezer.

The Best Ice Cream Maker Cookbook Ever (1998) by Peggy Fallon

If you wanted bells and whistles, you’d probably walk right past this 1998 no-frills cookbook — and that would be a shame. Sometimes, the best ice cream cookbooks don’t look like the best ice cream cookbooks. You know what I mean?

It’s a 224-page, 7.23 x 6.21 x 0.84-inch book that may not have any images, but it does have easy-to-follow recipes with classic flavors and combinations.

Ice cream is cool comfort for adults and the stuff children’s dreams are made of.

It’s that icy gratification stolen on a Saturday afternoon, that welcome pick-me-up on a stifling hot day — and sometimes a cold rainy one — the traditional finale to the annual spaghetti-feed at the church hall.

It even makes a tonsillectomy worthwhile.

Ice cream is what you eat when you fall in love or when you have a broken heart.

Ice cream is something that is given as a reward and withheld as punishment.

Introduction.

Chapters inside “The Best Ice Cream Maker Book Ever” include:

• Introduction
• Make Mine Ice Cream
• Swirls and Twirls
• On the Lighter Side
• Sorbets, Granitas, and Other Ices
• Ice Cream Cakes and Other Frozen Desserts
• Acknowledgments
• About the Author

Find the recipes for Raspberries and Cream Ice Cream, Lemon Custard, Eggnog Cranberry Swirl, and Double Ginger Ice Cream.

Big Gay Ice Cream: Saucy Stories & Frozen Treats: Going All the Way with Ice Cream: A Cookbook (2015) by Bryan Petroff and Douglas Quint

Expect to laugh and learn as you work your way through this colorful and cheeky 192-page, ‎ 8.24 x 0.73 x 10.3-inch ice cream cookbook from the creators of Big Gay Ice Cream shops.

From the 1980s school photo backdrop introducing each chapter, you know you’re into something different. This is a book, nay a yearbook, of story and fun as much as it is a cookbook.

Chapters inside the “Big Gay Ice Cream” cookbook include:

• Orientation
• Freshman Year: Ice Cream 101
• Sophomore Year: Dress Up Your Ice Cream with Homemade Toppings and Sauces
• Junior Year: Some Assembly Required — Sundaes, Floats, and Shakes
• Senior Year: Let’s Go All The Way! Sorbets and Ice Creams
• Epilogue: Senior Trip — to Ronnybrook and Back Again
• Acknowledgments
• Where to Shop
• A Few of Our Favorite Things
• Index

Try the Bea Arthur Ice Cream (chunky-style)c or Cheater Soft-Serve. Go with Sweet Cream Ice Cream either custard-style or Philly-style to fit your preferences.

The Book of Ice Creams & Sorbets (1986) by Jacki Passmore

If you are familiar with this style of book, then you’ll recognize the layout: each page is devoted to an image of the final product with variations and alternative methods listed below the recipe.

At 128 pages, this slim cookbook provides a unique format and a selection of interesting recipes.

It is heartening to know that once again “real” ice cream is being made and marketed commercially.

For years we had to contend with the insult of the so-called commercial “ice creams” — insipid in flavor, always oversweet, almost totally artificially produced from ingredients which bore little relation to the actual components of a good ice cream.

Ice cream, and fruit sorbets, can once again be enjoyed by adults of discerning palate.

Introduction, Page 7.

Chapters inside “The Book of Ice Creams and Sorbets” include:

• Introduction
• Ice Creams
• Sorbets
• Ice Cream Cakes and Concoctions
• Cases, Decorations, and Sauces
• Serving Suggestions
• Index

Creamy Pecan Ice Cream, Old English Toffee Ice Cream, Pineapple Ice Cream, Mango Cream, and Coconut Banana Cream are a small sampling of the recipes.

Coolhaus Ice Cream Book: Custom-Built Sandwiches with Crazy-Good Combos of Cookies, Ice Creams, Gelatos, and Sorbets (2014)by Natasha Case, Freya Estreller, and Kathleen Squires

Coolhaus ice cream trucks began as a postal van turned food truck. It’s a 240-page, 8.5 x 0.78 x 8.5-inch manual on combining cookies and ice cream.

What do I mean? Take, for example, a chocolate chip cookie. Add in Dirty Mint Chip Ice Cream and you’ll find the recipe for the Buck-minter-star Fuller on page 40.

Chapters in the “Coolhaus Ice Cream Book” include:

• Our Architectural Ice Cream Sandwiches
• Introduction
• Before You Begin: Tools
• Tips and Troubleshooting
• Ice Cream, Gelatos, and Sorbets: What’s the Difference?
• Ice Cream Foundations
• Ice Cream Sandwiches
  • Classic
  • Fruity
  • Boozy Cakey
  • Cheesy
  • Nutty
  • Salty
  • Savory
  • Smoky/Spicy
  • Beverage-Inspired
  • Holiday
  • Gelatos and Gelato Sandwiches
  • Sorbets (Vegan) and Sorbet Sandwiches
  • Cookies
    • Classic Creative
    • Vegan and Gluten-Free
  • Make Your Own
  • Shakes, Drinks, Toppings, and Other Treats
  • A Guide to Creating Your Own Cookhausian Flavors
  • Where to Find Coolhaus Ice Cream Sandwiches
  • Acknowledgments

Brown Butter Candied Bacon Ice Cream, Foie Gras Ice Cream, and Strawberry Mojito Sorbet are a good representation of the types of flavors you’ll find in this architecturally-themed cookbook.

Food52 Ice Cream and Friends: 60 Recipes and Riffs (2017) by the Editors of Food52

Wonder over 176 pages in the 7.53 x 0.86 x 9.32-inch book featuring 60 recipes for ice cream (and more). It’s another book listing the recipes within the chapter in the Table of Contents. It’s super handy.

Chapters in the “Food52 Ice Cream and Friends” book include:

• Foreword
• Introduction
• Essential Reading and Riffing
• Chocolate Vanilla and Company
• Nutty
• Fruity
• Herbs and Spices
• Drink Riffs
• Savory
• Thank You
• Index

I don’t know where I would begin. Rum flambeed Banana Split could be a great place to start.

Recipes run from the usual, such as Brown Butter Pecan Ice Cream or Blueberry Ice Cream to the unusual, such as No-Churn Peanut Butter Curry Ice Cream, Fresh Ricotta Ice Cream, or Thai Tea Snow Cone.

If you already use and admire the Food52 cookbooks, you’ll find this a great addition to your cookbook shelf.

Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook (2017) by Dana Cree

Learn everything ice cream in this 237-page, 8.28 x 0.91 x 10.78-inch beaut. Seriously, this is practically cookbook perfect right here.

Now, you will likely need two things before you can make ice cream from this cookbook:

• Glucose syrup
• Commercial ice cream stabilizer

Don’t let it throw you. It isn’t every recipe, but it is in enough of them. Get it. Get this book. Make ice cream. Be happy.

. . . My career has taken me into fancy restaurants, where I was afforded great room for creativity, advancing both my skills and my catalog of outlandish flavors. (Burnt artichoke ice cream, anyone?)

I carried my stunning composed desserts into the dining rooms of these restaurants and set them before guests, thrilled to share these unexpected flavors and textures with them.

But, at some point, it felt disjointed, pouring my soul into desserts that I could only share with a handful of fortunate folks, in places where often even I couldn’t afford to eat.

It was then that ice cream really became my favorite thing to make. Ice cream is accessible to everyone, everywhere.

Introduction, Page 6.

Chapters inside “Hello, My Name is Ice Cream” include:

• Introduction
• How To Use This Book
• The Knowledge
  • The Five Components of Ice Cream
  • The Texture Agents
  • The Process
  • The Machines
  • The Color of Flavor
• The Recipes
  • Custard Ice Creams
  • Philadelphia-Style Ice Creams
  • Sherbets
  • Frozen Yogurts
  • Add-Ins
• Composed Scoops
• Fruit Purees and Other Basics
  • Inverted Sugar Syrup
  • Dairy at Home
  • Fruit Purees
• Appendix
  • The Ratios, or How Math Will Help You Make Your Own Ice Cream Recipes
• Acknowledgments
• Index
• Don’t Cry Over Spilled Ice Cream

Brownie Chocolate Peanut Butter Crunch (who can resist a good brownie, right?), Nutterbuddy Ice Cream, Top-Notch Donut Ice Cream, Bourbon Butterscotch Custard Ice Cream, and Cold Press Coffee Ice Cream float my boat.

Homemade Ice Cream and Cake (1972) by the Editors of Farm Journal

This is a FJ cookbook edited by Elise W. Manning (not Nell B. Nichols), but this looks like a fun 224-page title.

No, it isn’t as large as some of these other cookbooks, with roughly thirty ice cream flavors, but then there are chapters on sauces, toppings, and other cool treats.

Warm hospitality and sharing food have always been a great part of farm families daily living.

whether it be a neighborly greeting “Stop by for a cup of coffee” or a spur of the moment invitation to stay for dinner, there is sincerity and welcome in their gesture. Their kitchens are country “exchanges” for good food.

No matter how busy or harried they are, farm familiar still seem to have time to think of one another.

Today’s city and suburban people are also beginning to realize how important it is to step off the treadmill, and one of the best ways to relax and enjoy friends is by enjoying good food together, rediscovering perhaps that the simple things in life often bring the greatest joy.

Do Stop By for Homemade Ice Cream and Cake, Page 9.

Chapters inside “Homemade Ice Cream and Cake” include:

• Do Stop By for Homemade Ice Cream and Cake
  • Who Originated Ice Cream?
  • Ingredients and Proportions
  • Ice Cream Freezer
  • Freezing and Ripening of Ice Cream
• Vanilla and Variations
• Choose Your Flavor
• Refrigerator Tray Ice Creams and Sherbets
• Ice Cream Spectaculars
• Sauces Make It Special
• Everyday Cakes the Family Will Love
• Cakes Your Guests Will Remember
• Easy-Does-It Cake Decorating
• Frosty Ice Cream and Sherbet Coolers
• Recipe Index

Try your hand at one of several vanilla ice cream recipes or use one of the variations to craft something new.

Double Chocolate Ice Cream, German Chocolate Ice Cream, Fruited Velvet Ice Cream, and Apricot Ice Cream may require a bit of tweaking with today’s modern machines, but I’ve no doubt experienced ice cream makers will find a few real gems here.

The Homemade Ice Cream Recipe Book: Old-Fashioned All-American Treats for Your Ice Cream Maker (2017) by Robin Donovan

At 216 pages, the 8 x 0.54 x 8-inch book provides more than 60 recipes so you can dust off that electric ice cream maker and finally get good use out of it. Robin makes it easy.

Yes, you will need to do a little cooking for these recipes. But the end result will be totally worth it. There are only a handful of images, but overall, it is a lovely book.

Chapters inside “The Homemade Ice Cream Recipe Book” include:

• Introduction
• Homemade Ice Cream
• Classics and Standouts
• Chocolatey Flavors
• Nutty Flavors
• Fruity Flavors
• Party Flavors
• Sherbets and Frozen Yogurts
• Cones, Sauces, Toppings, and Other Goodies
• Appendix: Toppings
• Measurement Conversions
• Recipe Index
• Subject Index
• Acknowledgments

Feast your eyes — and your tastebuds — on flavors including German Chocolate Ice Cream with Pecan-Coconut Swirl, Malted Milk Chocolate Ice Cream (which sounds like a fun fit to mix in this Malted Milk Cookies recipe), Mint Chip Ice Cream, or Banana Foster Ice Cream.

Try your hand at Ice Cream Sandwiches or an Ice Cream Pie with a Cookie Crumb Crust. Whatever you choose, you won’t be disappointed.

Humphry Slocombe Ice Cream Book (2012) by Jake Godby, Sean Vahey, and Paolo Lucchesi

Warning: this is not a 144-page, 7.75 x 0.5 x 9.5-inch cookbook for those who cringe at profanity. As for me? I was completely sucked in. Just read “The Humphry Slocombe Story” or “A Day in the Life” and you’ll see what I mean.

As for the ice cream — it’s another creative kind of flavors book. This time, however, the authors include classics among the “extreme.” Visit the Humphry Slocombe ice cream shop and see.

Chapters inside the “Humphry Slocombe Ice Cream Book” include:

• Introduction
• The Humphry Slocombe Story
• Tools and Techniques
• The Recipes
  • Signatures
  • Chocolate
  • Fruit
  • Pantry Salads
  • Eat Your Vegetables
  • Lick Your Beer
  • Meat and Cheese
  • Sorbets
  • Sundaes
  • Whipped Cream and Other Delights
• Glossary, Ephemera, and Deleted Scenes
• Index

They are known for “Secret Breakfast” and that’s in here. Go for Here’s Your Damn Strawberry Ice Cream or Candy Cap, Malted Dulce de Leche or Rosemary’s Baby. Chocolate Smoked Salt (a fan favorite) or Guinness Gingerbread because, why not?

Ice Cream (1981) by Mable and Gar Hoffman

From Italian-Style Frozen Yogurt to Frozen Custard, you’ll find all the types of ice cream in this comprehensive vintage cookbook.

You’re likely familiar with Mabel Hoffman’s work. She’s the author of Crockery Cookery, an award-winning cookbook of the 1970s.

This book contains color images here and there among the pages.

Chapters inside Hoffman’s “Ice Cream” book include:

• The Ice Cream Story
• Making Ice Cream
• Definitions of Frozen Desserts
• Vanilla
• Chocolate, Coffee, and Tea
• Fruits of the Vine
• Citrus Fruits
• Orchard Fruits
• Tropical Fruits
• Melons and Vegetables
• Pies and Cakes
• Just for Kids
• Nuts, Candies, and Caramels
• Molded Frozen Desserts
• Soda Fountain and Bar Concoctions

All your favorite flavors are here: Peanut Butter Fudge Cream, Cappuccino Ice Cream, and Irish Coffee Ice Cream (that would be a nice complement to my Irish Cream and Chocolate Marble Bundt Cake recipe).

I’m eyeing the butterscotch ice cream recipes (there are four variations), Peppermint Stick Ice Cream, and Old Fashioned Strawberry Ice Cream (the same recipe that appears on that lovely cookbook cover).

Ice Cream: Over 400 Variations, from Simple Scoops to Spectacular Desserts, from Fresh Fruit Sorbets to Parfaits and Bombes, With Meringues and Sauces Plus Low Calorie and Special Recipes (1985) by Hilary Walden

What a surprise of a book. At 159 pages, it isn’t the largest book on this list, but I am loving the variety of recipes and the organization of this cookbook.

The chapter, “Recipes,” include sub-chapters such as “Almond, Apple, Apricot,” and so on. Then, ice cream, sorbet, ices, and other variations are included within the section.

There are many, so I’m only including the base chapters below.

Chapters inside the “Ice Cream” cookbook include:

• Flavors
• Making Ice Creams and Ices
• Ingredients
• Definitions
• Basic Mixtures
• Recipes
• Creating Desserts
• Index

Chocolate Mint Ice Cream, Chocolate Peppermint Ripple, Coconut and Lime Ice Cream, Coffee and Coconut Ice Cream, Mango and Coconut Ice Cream, and Peanut Brittle Ice Cream would end any day on a high note.

Ice Cream Adventures: More Than 100 Deliciously Different Recipes: A Cookbook (2016) by Stef Ferrari

Browse over 70 recipes for everything from ice cream to toppings in this 244-page, 7.79 x 0.91 x 9.4-inch book.

Stef will tell you how to make ice cream and share her reasons why you should do something a certain way, too. These are not your grandma’s recipes.

See, I knew if I was going to get into the business, I’d have to make it my goal to share something compelling, something truly new.

There were so many amazing ice cream makers already, ones that I myself admired so dearly.

I didn’t want to reproduce; I just loved ice cream too damn much to dilute the market with anything less than outstanding.

With that in mind, I decided that I’d never attempt to recreate flavors or offerings that were personal or cultural favorites.

Inventiveness became most important to me — not out of irreverence but, rather, out of respect.

A Manifesto of Ice Cream Magic.

Chapters in “Ice Cream Adventures” include:

• Foreword
• Introduction: My Love Letter to Ice Cream
• A Manifesto of Ice Cream Magic
• The Business of Ice Cream Basics
• Partners in Cream
• Ice Cream Road Map
• Softer-Serve
• Off the Cone
• On the Sauce and in the Cold
• Shakes, Cakes, and Sundaes
• Epilogue
• Acknowledgments

You’ve had mint ice cream, but what about Mint Cherry Mascarpone or Maltese Pecan Ice Cream? Combine Bananas Ferrari with Malted Salted Toffee for big flavor.

The Ice Cream Bible (2008) by Marilyn Linton and Tanya Linton

I’m a fan of the recipes in Robert Rose cookbooks. Although they typically contain a handful of images in a middle section of the book, I’ve learned over the decades to trust what’s inside.

I expect this book to be no different.

Each recipe in the 272-page, 7 x 0.75 x 10-inch book lists variations, if applicable, plus serving suggestions or helpful tips in a sidebar callout.

Like everyone else in the world, we love ice cream. Not only is it the ultimate comfort food, one that’s associated with fond memories of summer vacations and birthday parties, but it’s also the ultimate treat, a little luxury that’s affordable and easily available virtually anywhere in the world today.

Thanks to the various ice cream makers that are now on the market, it’s also the ideal food to make at home.

While each commercial manufacturer boasts dozens of flavors, we discovered to our delight that our made-at-home list was virtually limitless.

The smaller batches produced in home ice cream makers gets your creative juices flowing by inviting frequent experimentation.

In trying everything from Apple Brown Betty Ice Cream (see recipe, Page 74) to Beet Apple Slush (see recipe, page 225), we found — as we’re sure you will — that interesting new flavor combinations is half the fun.

Introduction, The Ice Cream Bible, Page 8.

Chapters inside “The Ice Cream Bible” include:

• Acknowledgments
• Introduction
  • The History of Ice Cream
  • Ice Cream Makers
  • Other Equipment
  • Perfect Scoops
  • Types of Ice Cream
  • Fat Content
  • A Lot of Air
  • Ingredients
  • Quantity
  • Hygiene and Food Safety
  • Storage
  • How Much Alcohol?
  • Perfect Ice Cream
  • Why Your Ice Cream Won’t Freeze and Other Problems
• Chocolatey Ice Creams
• Sugar and Spice Ice Creams
• Fruity Ice Creams
• Nutty Ice Creams
• Beverage-Inspired Ice Creams
• Sweet and Savory Ice Creams
• Kids’ Favorite Ice Creams
• Gelatos
• Ices, Sorbets, and Granitas
• Drinks and Ice Pops
• Low-Fat Ice Milks, Yogurts, and Non-Dairy Desserts
• Sauces
• Index

Choose from Hot Chocolate Ice Cream, Crunchy Cinnamon Toast Ice Cream, Dulce de Leche and Fleur de Sel Ice Cream, Vanilla Cheesecake Ice Cream, and Caramel Ice Cream intrigue me.

I was going to stop there … but then I saw the Fruity chapter and the assortment looked great. Lemon Ice Cream, Cherries and Cream Ice Cream, and Raspberry-Blackberry Ice Cream will help you cool down and chill out.

The Ice Cream Book: Over 400 Recipes (2019) by Louis P. De Gouy

Consider over 400 recipes over 256 pages in the 6.2 x 0.9 x 9.1-inch cookbook from one of the founders of Gourmet magazine, Louis P. De Gouy (1876-1947) — yes, a founder, so expect a bit of foofyness.

Does a day ever go by that the homemaker doesn’t ask herself, “What Shall I make for dessert?” or “How can I serve and dress up my frozen dessert?”

If she wants easy, economical, ever-popular answers, she will turn to ice cream, or a parfait, an ice, or a sherbet.

All these will she find in this book, which suggests frozen delicacies that are not only delicious to eat, pleasing to the eye, cooling and refreshing, but supply marvelous food values — protein energy units, vitamins, calcium, phosphorus, and other valuable minerals — for the enjoyment and health of her family and guests.

L. P. De Gouy, Author’s Forword, Ice Cream and Ice Cream Desserts (1974).

Note that this is a reprint of a 1938 book so, yes, some of the language and techniques may be a little different than how we’d approach making ice cream today (hello, electric ice cream makers). But, make enough ice cream, and you can figure out how to modernize them to suit your kitchen.

Chapters inside “The Ice Cream Book” include the following:

• General Information
• Bombe Recipes
• Coupe Recipes
• Frappe Recipes
• Ice Recipes
• Ice Cream Recipes
• Mousse Recipes
• Parfait Recipes
• Sherbet Recipes
• Recipe Index

This is a beautiful recipe index. It’s divided between general information, sauces, and the rest of the ice cream varieties. It’s very well done and easy to find what you need, such as How To Freeze Ice Creams Containing Alcohol and How to Flavor Cooked Mixtures for Frozen Desserts.

Heaps of options await. Try the Butterscotch Ice Cream, Home Method, or the Butterscotch Ice Cream, Country Method. Give Chocolate Mocha Ice Cream a whirl or opt for Maple Walnut Ice Cream.

Flip over to Philadelphia Ice Cream for flavors including vanilla, chocolate, pistachio, and peach. No images, but plenty of recipes.

Ice Cream Cookbook (1970) by Earl Goldman

It’s a Nitty Gritty cookbook for ice cream. I love those little cookbooks and have a few in my cookbook collection. I’m always excited when I find one I don’t already own.

These books don’t have images, but this 1970’s books offers glorious illustrations. It’s 145 pages plus a few pages of blank notes so you can easily write in your cookbook.

Chapters inside Goldman’s “Ice Cream Cookbook” include:

• Introduction
• Types of Ice Cream
• Selection of a Freezer
• Freezer Instructions
• Recipe Information
• Vanilla Recipes are Basic
• Vanilla Ice Cream Recipes
• Flavored Ice Cream Recipes
• Helpful Hints
• Sherbet Recipes
• Homemade Toppings
• Easy Sundaes
• Other Concoctions
• Recipe Index

Vanilla Custard Ice Cream begins with a dozen egg yolks for a large batch of ice cream. Too many eggs? Try Rich Vanilla Ice Cream with whipping cream and whole milk. Or go for French Vanilla Ice Cream with a combination of whole milk, whipping cream, and eggs.

That’s just the vanilla section — and not all of it. I left out Philadelphia Vanilla, Vanilla Pudding Ice Cream, and Marshmallow Vanilla Ice Cream.

This book may require tweaking to use in your modern ice cream maker, but it definitely looks worth it.

Ice Cream Galore (2009) by Caroline Barty

Enjoy 120 recipes for ice cream, sorbet, ices, and the like in the 192-page, 7.75 x 0.75 x 9-inch cookbook.

The layout is cute, with tips outlined in pastel colors, pages trimmed in blue, and images included on many pages.

The biggest benefit of homemade ice creams is that you know exactly what goes into each one — not an e number or added fat in sight.

This, of course, means they won’t last as long as commercial brands, but a homemade ice cream is so delicious that it won’t stay in the freezer for long, although it will keep for about two months.

Chapters inside “Ice Cream Galore” include:

• Introduction
• Rich and Creamy Ice Creams
• Frosted Delights
• Parfaits and Semifreddoes
• Healthy and Special Diets
• Frozen Desserts
• Recipe Index

Cookie Dough Ice Cream, Cinnamon Ice Cream, Creme Brûlée Ice Cream, Whiskey and Marmalade Ice Cream — this book has a unique mix of classic and unique ice cream flavors.

The Ice Cream Lover’s Companion: The Ultimate Connoisseur’s Guide to Buying, Making, and Enjoying Ice Cream and Frozen Yogurt (2000) by Diana Rosen

You don’t have to enjoy food history to appreciate this 159-page, 7 x 0.75 x 7-inch book — but it would help. The little callout stories from people regarding ice cream memories or stories are a plus for people who love to read cookbooks.

Although the recipes don’t begin until page 85, they continue until page 146. You will have more than enough options to quench your craving and some illustrations here and there.

It looks so grassy but still has a crisp texture,

It appears congealed and yet it seems to float,

Like jade, it breaks at the bottom of the dish,

As with snow, it melts in the light of the sun.
– Yang Wanli, 1127-1206, a Sung poet.

Legends about about the origin of ice cream, and most, alas, are apocryphal.

What we do know is that fruit- or wine-flavored “ices” were common among such diverse peoples as the Arabs, Persians, Romans, and Chinese thousands of years ago.

These ices were simple pleasures before the concepts of marketing, distribution, and shelf life became part of the general lexicon of foodstuffs.

The History of Ice Cream, Page 23.

Chapters include:

• Acknowledgments
• Introduction
• Timeline
• The History of Ice Cream
• Collection Ice Cream Memorabilia
• Ice Cream Facts and Trivia to Fascinate Your Friends
• The Future of Ice Cream and Frozen Desserts
• Making Ice Cream at Home
• Recipes
• Glossary
• Bibliography
• Index

Cocoa Choco Shake, Banana Foster (okay, not exactly homemade ice cream here, but I love this dessert), Chocolate Coffee Ice Cream, Earl Grey Ice Cream, and Cathy Brown’s Peach Ice Cream would be nice additions to any ice cream rotation.

Ice Cream Party: Mix and Match to Create 3,375 Decadent Combinations (2021) by Shikha Kaiwar

This book doesn’t have chapters you are used to. It’s more of a board book format, where each page is divided into thirds. You flip the pages around to mix and match items.

Chapters include:

• Ice Cream
• Toppings
• Cookies, Crusts, and Other Bases

It does offer 3,375 different combinations from the 45 recipes over the 36 pages in the 7.3 x 0.85 x 9.75-inch hardcover book.

This is a fun gift idea with bold illustrations. It’ll help you think up things you didn’t before.

Ice Cream and Sorbets: Frozen Delicacies to Please the Eye and Palate (1991) by Jill Norman

This Bantam Library of Culinary Arts book is a short and sweet themed book at a mere 41 pages. It’s colorful and informative.

Images are peppered throughout the 0.4 x 4.9 x 6.4-inch book, but are often of fruit or other ingredients, and not necessarily the final product.

Chapters inside “Ice Cream and Sorbets” include:

• Introduction
• Berry Ice Creams and Sorbets
• Citrus and Fruit Ices
• Tropical Fruit Ice Creams and Sorbets
• Dried Fruit and Unusual Ices
• Nut Ices
• Chocolate, Tea, and Coffee Ices
• Spiced Ices
• Ices with Wine and Spirits
• Honey, Syrup, and Sugar Ices
• Recipes
• Index

Maple Pecan Ice Cream, Singapore Ice Cream, Cointreau Ice Cream, or Brown Bread Ice Cream are interesting additions to any dessert menu.

I Love Ice Cream (1976) by Carolyn Vosburg Hall

This is a Farm Journal cookbook, even if it doesn’t match the rest of them. That’s because this is part of a series for kids and their parents.

No images, but author Carolyn Vosburg Hall supplied the illustrations that liven up the pages. If you love a vintage cookbook, this one is for you.

Chapters inside “I Love Ice Cream” include:

• Easiest, Oldest Ice Cream
• Let’s Make Real Ice Cream
• How To Freeze Ice Cream
• What’s In Ice Cream?
• Number One: Vanilla
• Ice Cream Cookery
• Ice Cream Inventions
• As American As Apple Pie
• George Washington Loved Ice Cream
• No-Machine Ice Cream and Sherbet
• Hurray! It’s Good for Me!
• The Ice Cream Machine
• Ice Cream Has Cousins by the Dozens
• The Ice Cream Cone Arrives
• How To Eat Ice Cream
• Scoops and Dippers
• Fountains and Floats
• Belch Water and Moo Juice
• How To Drink Ice Cream
• Sundaes for Sundays
• Banana Split and Rainbow Sundae
• Ice Cream on a Stick
• Sandwiches and Snowballs
• Happy Birthday (Ice Cream Cakes)
• Pancakes and Pies
• Make Molds: It’s a Bombe!
• Would You Eat a Moose?
• Ice Cream All Day Long

Learn how to make your own pineapple sauce, strawberry sauce, and raspberry sauce for a banana split. This is a fun add for lovers of ice cream and vintage flair.

Jeni’s Splendid Ice Creams at Home (2011) by Jeni Britton Bauer

This James Beard Award Winner: Best Baking and Dessert Book of 2011 offers 217 pages of ice cream goodness in a 7.31 x 0.75 x 9.56-inch package.

Flavor, finish, texture, and consistency — that’s the foundation on which Jeni’s ice cream is based.

Chapters inside “Jeni’s Splendid Ice Creams at Home” cookbook include:

• A Promise
• My Story
• The Quick Take
• Ingredients and Equipment
• The Craft of Ice Cream
• Spring
• Summer
• Autumn
• Winter
• The Basics
• Flavor is What Surrounds You
• Sources
• Acknowledgments
• Recipe Index

Dark Chocolate Peppermint Ice Cream, Buckeye State Ice Cream, or Honeyed Peanut Ice Cream with Dark Chocolate Freckles), The Milkiest Chocolate Ice Cream in the World, and Banana Ice Cream with Caramelized White Chocolate Freckles will float your boat.

Praline Sauce, Rhubarb Compote, Blueberry Sauce, and Extra-Bitter Hot Fudge Sauce would take any ice cream flavor to the next level.

Try her cookbook. read her story in the beginning, and then visit one of the Jeni’s Splendid Ice Creams locations — and prepare to be awed.

Mexican Ice Cream: Beloved Recipes and Stories (2017) by Fany Gerson

Capture the flavors of New York’s La Newyorkina in your home with this cookbook focusing on all things Mexican ice cream.

At 180 pages, the 7.4 x 0.6 x 8.3-inch pretty book will delight you.

In 2015, I started making ice cream to order and sell to restaurants, and in the fall of 2015, I opened my first true brick-and-mortar shop to introduce even more New Yorkers to the wonderful world of Mexican helados and nieves.

So you can now come and try some of these treats for yourself!

But don’t worry if you can’t make it to New York, or even Mexico, as this book will give you the information you need to make a variety of delicious flavors that will surely transport you.

Introduction, Page 2.

Chapters inside the “Mexican Ice Cream” cookbook include:

• Introduction
• Sorbets
• Classic Mexican Ice Creams
• Modern Mexican Ice Creams
• Spicy and Boozy Flavors
• Cones, Toppings, and Sauces
• Acknowledgments
• About the Author
• Measurement Conversion Charts
• Index

Horchata Ice Cream, Chocolate Ice Crem with Peanut Marzipan, Mexican Chocolate Ice Cream, and Cinnamon-Vanilla Custard Ice Cream are a small sampling of what you’ll find in here.

Expect the unexpected. But with vibrant images and clear direction, you’ll freeze and churn ice cream or sorbet like a pro in no time.

Molly Moon’s Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients (2012) by Molly Moon Neitzel and Christina Spittler

You, yes, you, can make ice cream. For a whole cookbook of egg-free ice cream, also known as Philadelphia ice cream, try this one.

Great images, simple techniques, and easy instruction make this a cookable book. Visit Molly Moon’s Homemade Ice Cream locations and recreate your favorites at home.

. . . This book is structured the same way our shops are structured — into four seasons.

Although you can use frozen fruit and find most of the other ingredients year-round, I love making myself wait until the seasonal peak of freshness for local ingredients.

The flavors are so much more intense, and the anticipation is part of the fun!

Introduction.

Chapters inside the “Molly Moon’s Homemade Ice Cream” cookbook include:

• Introduction
• Sustainable Ice Cream: What Does that Mean?
• What You Need to Get Started
• Spring
• Summer
• Fall
• Winter
• Always
• About the Authors

Carrot Cake Ice Cream or Thai Tea Ice Cream? Pumpkin Clove Ice Cream or Rocky Road Ice Cream with Homemade Marshmallows? Or maybe Cherry Chocolate Chunk Ice Cream?

Top your creations with Spiked Whipped Cream, Deep, Dark Hot Fudge, or Candied Hazelnuts.

The Old Fashioned Homemade Ice Cream Cookbook (1974) by Joyce S Dueker and Christopher Wayne Dueker

There are 167 pages of ice cream delights in this vintage cookbook. Don’t expect frills. There aren’t glossy images or even illustrations.

But there are excellent recipes, with a little tweaking to match today’s electric ice cream machines.

I started making ice cream for my wife on our honeymoon because I recalled how good homemade ice cream had tasted on special occasions during childhood.

The more my wife and I made homemade ice cream, the more we wanted.

One day when we were sitting in Ed and Don’s Ice Cream Parlor in Honolulu, Hawaii, my wife turned to me and said, “Why don’t we put together a book about homemade ice cream?” That’s how this book got its start.

Christopher Wayne Dueker, The Old Fashioned Homemade Ice Cream Cookbook, Introduction, Page 5.

Chapters inside “The Old Fashioned Ice Cream Cookbook” includes:

• Introduction
• History of Ice Cream
• Techniques for Making Ice Cream
• Versatile Vanilla Ice Cream
• Chocolate Ice Cream
• Coffee Ice Cream
• Old Standards
• Seasonal Specialties
• Hawaiian Ice Cream
• Sure-Fire Sherbets
• Ices
• The Ice Cream Bar
• Ice Cream Sauces
• Fountain Favorites
• Ice Cream Desserts
• Frozen Mousses and Bombes

Joyce’s Coffee Fudge Ribbon Ice Cream, Myrtle’s Butter Brickle Ice Cream, Peach Ice Cream, and Vanilla Butterscotch Ribbon Ice Cream will soothe your ice cream craving.

Don’t miss the section of sauces. It is superb. I can’t wait to dive in and jazz things up a bit.

The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments (2018) by David Lebovitz

At 272 pages, the 8.2 x 1.04 x 10.3-inch cookbook provides an assortment of elevated recipes. Learn everything about the ingredients, tools, and techniques to churn out your own fabulous ice cream.

For those who enjoy a little encouragement or timely tips, expect David to share what to do if things don’t quite go right. You’ll see what I mean.

The recipes for what to do with all those egg white are a wonderful, unexpected bonus.

Chapters include the following:

• Introduction
• Basics
• Ice Creams
• Sorbets and Sherbets
• Granitas
• Sauces and Toppings
• Mix-Ins
• Vessels
• Acknowledgments
• Resources
• Recipe Index

Try Toasted Almond and Candied Cherry Ice Cream, Coffee Ice Cream Brownie Sundae, Chocolate Fudge Swirl Peanut Butter Ice Cream, or Neapolitan Ice Cream.

With recipes for toppings, such as Salted Butter Caramel Sauce or White Chocolate Vanilla Bean Sauce, your bases are covered and your ice cream maker will be kept busy.

Perfectly Simple Ice Cream: 100 Recipes Anyone Can Make (2024) by Anthony Tassinello and Mary Jo Thoresen

Beautiful and functional, the 7.75 x 0.87 x 9.5-inch, 248-page everything ice cream book is comin’ at ya from two Chez Panisse chefs.

You should expect a certain level of frou-frou here. These are chefs from Chez Panisse, after all. Let the clear instruction and gorgeous images help.

Chapters inside the “Perfectly Simple Ice Cream” cookbook include:

• Foreword
• Introduction
• Ingredients and Equipment
• Techniques
• Classic
• Chocolaty
• Fruity
• Nostalgic
• Surprising
• Festive
• Boozy
• And to Top it Off …
• Acknowledgments
• About the Authors
• References
• Measurement Conversion Charts
• Recipe Index
• Index

Toasted Coconut Ice Cream, Candied Kumquat Ice Cream, Vietnamese Coffee Ice Cream, Ras El Hanout Ice Cream hint at the unique flavors inside.

Rose’s Ice Cream Bliss (2020) by Rose Levy Beranbaum

The author of “The Cake Bible” (find that book and more on this huge list of cake cookbooks) now delves into ice cream.

True to her usual meticulous approach, learn the tips and tricks to ice cream perfection over 320 pages in the 8 x 0.93 x 9-inch book.

In my over 50 year career as a writer of baking books, I am known by many for cakes (The Cake Bible), am most proud of my flaky and tender cream cheese pie crust (The Pie and Pastry Bible), have the most fun making cookies (Rose’s Christmas Cookies), and most enjoy making bread (The Bread Bible), but the sweet that I love most to eat is frozen, not baked — ICE CREAM — and that is why I have written this book.

My Ice Cream, Page XIV.

Chapters in “Rose’s Ice Cream Bliss” include:

• Foreword
• My Ice Cream
• Equipment and Ingredients
• Flavorful Ice Creams
• Berry, Fruit, and Vegetable Ice Creams
• Chocolate and Nut Ice Creams
• Toppings, Adornments, and Add-Ins for Ice Cream
• Ice Cream Socials
• Acknowledgments
• Index

Cool off with Blueberry Ice Cream, give Butter Pecan Brown Sugar Ice Cream a try, or choose Peanut Butter and Chocolate Fudge Ice Cream (always a classic).

With all the tips and advice you’d expect from detail-oriented Rose, you won’t go wrong with this book.

Salt & Straw Ice Cream Cookbook (2019) by Tyler Malek and JJ Goode

Learn the ins and outs of making homemade ice cream, understand the tools and techniques, and dig into a world of unique ice cream flavors with this fun cookbook.

Start with a five minute ice cream base recipe. Then, get creative — or follow the adventurous recipes in the 240-page, 7.71 x 0.88 x 9.29-inch book just like the Salt & Straw ice cream shops.

Chapters inside the “Salt and Straw Ice Cream Cookbook” include:

• The Story of Salt and Straw
• Making Ice Cream is Fun and Easy, I Swear
• Bases
• The Salt and Straw Classics
• The Brewers Series
• The Flower Series
• The Berry Series
• The Farmer’s Market Series
• The Student Inventor Series
• The Spooktacular Series
• The Thanksgiving-Table-To-Come Series
• The Holiday Series
• Acknowledgments
• Recipe Index

Some flavor combos are so strange they have to be good, right? I’m looking at the Thanksgiving Series.

The Thanksgiving Table-to-Cone Series includes:

• Buttered Mashed Potatoes and Gravy
• Cranberry-Apple Stuffing
• Pumpkin Custard & Spiced Goat Cheese
• Salted Caramel Thanksgiving Turkey
• Sweet Potato Casserole with Maple Pecans

Try Almond Brittle with Salted Ganache Ice Cream, Honey Lavender Ice Cream, Cinnamon Snickerdoodle Ice Cream, Meyer Lemon Blueberry Buttermilk Custard, and Roasted Strawberry and Toasted White Chocolate Ice Cream.

Spice Dreams: Flavored Ice Creams and Other Frozen Treats (2010) by Sara Engram and Katie Luber with Nancy Meadows and Kimberly Toqe

An introductory paragraph above each recipe gives cookbook readers a little background or a relevant tip.

Occasional images highlight beautiful scoops of these unique ice cream recipes in the 84-page, 7.4 x 0.6 x 8.2-inch book.

Ice cream. Even the name carries the promise of magic and delight.

Whether you lick a cone or savor a spoonful, ice cream has a gift for surprising the palate in the most satisfying of ways.

No doubt that’s why ice cream comes in almost every flavor imaginable and still continues to inspire adventurous cooks.

In this book, we aim to add to the variety in our own favorite way — with top-quality, vibrantly flavored, organic spices.

Introduction, Page IX.

Chapters inside “Spice Dreams” include:

• Introduction
• Ice Creams
• Sorbets and Frozen Yogurts
• Sandwiches, Sundaes, and Such
• Syrups, Sauces, Toppings, and Other Goodies
• Metric Conversions and Equivalents
• Index

Vanilla Cardamom Ice Cream; Pecan Spice Ice Cream; Almond Ice Cream with Turmeric, Cardamom, and Cloves; Dark Chocolate Anise Ice Cream; or Spiced Chocolate Chip Cookie Dough Ice Cream are definitely different twists on classics.

Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery (2012) by Kris Hoogerhyde, Anne Walker, and Dabney Gough

Step right up and get lost in 90 recipes for homemade ice cream from the Bi-Rite Creamery in San Francisco. Yes, these are recipes from the creamery.

The 7.7 x 0.85 x 9.8-inch book spans 224 pages with images. It’s a wonderful to any cookbook collection.

Chapters inside “Sweet Cream and Sugar Cones” include:

• Introduction
• Basic Ingredients and Equipment
• Techniques
• Vanilla
• Caramel
• Chocolate
• Coffee and Tea
• Nuts
• Berries
• Citrus
• Herbs and Spices
• Tropical Fruits
• Sources
• Acknowledgments
• Measurement Conversion Charts
• Recipe Index

Brown Butter Pecan Ice Cream, Chai-Spiced Milk Chocolate Ice Cream, Malted Vanilla Ice Cream with Peanut Brittle and Milk, and Coffee Toffee Ice Cream sound excellent.

Or look at Green Tea Ice Cream, Pumpkin Spice Ice Cream Cake, or White Chocolate Raspberry Swirl Ice Cream. What more could you want?

The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More (1999) by Bruce Weinstein

What do you get when you have more than 500 recipes? You get 256 pages in a 7.5 x 0.64 x 9.25-inch book.

Recipes are for beginners and those who don’t mind a little extra effort. There is something for everyone here (plus variations).

Chapters inside “The Ultimate Ice Cream Book” include:

• Introduction
• Ice Cream Cones
• Ice Creams
• Sorbets and Granitas — Sweet and Savory
• Ice Cream Toppings
• Ice Cream Drinks — Sodas, Shakes, and Malts
• Recipe Index
• Acknowledgments

All the usual ice cream flavors are here, such as Pumpkin Ice Cream and Peach Ice Cream.

But then you’ll find a slew of unique flavors, including Rhubarb Ice Cream, Saffron Ice Cream, and Purple Plum Ice Cream.

The Wanderlust Creamery Presents: The World of Ice Cream (2024) by Adrienne Borlongan

It’s 304 pages of ice creamy science in the 7.3 x 1.1 x 9.3-inch book from the Wanderlust Creamy owner. Adrienne knows her ice cream — they rotate roughly 500 different ice cream flavors each year.

She shares recipes for stabilizer blends, the must-haves to create excellent ice cream, and provides the techniques to get you to greatness.

Learn and taste and discover and enjoy flavors you haven’t had a million times over.

But back at home, those epicurean obsessions still plagued me.

They spiraled into a collection of rare and expired ingredients, piles of dusty cookbooks, and bottles of endless variations of homemade orgeat that would go unused but took up all the space in the fridge.

I had gastronomymania ADD; I could never focus on just one thing … until there was ice cream.

.. . .

At the same time, there was this new wave of “artisanal” ice cream brands from all over the country opening shops in Los Angeles.

And while the quality of this new-wave ice cream was inspirational to me, the flavors were not.

Yes, there were different from the standard ice cream fare, but they never strayed far from typical Eurocentric dessert flavors — like “farmer’s market” fruit, caramel made fancier with sea salt, better-quality chocolate, and toffee or brittle in some form or another.

The flavors they labeled “nostalgic” played to the tune of a typical American childhood, but not to mine.

I wasn’t raised on boxed rainbow Funfetti cupcakes, sugary cereals for breakfast, super-saccharine s’more, or American candy bars.

For me, dessert growing up was bread dipped in Mexican hot chocolate, cantaloupe shakes, an iced soup of smashed avocados with condensed milk, chile-bathed lollipops from the ice cream truck in the park, and esoteric Eastern European chocolate and candies from the Armenian mom-and-pop grocers where my mom would buy meat and produce for a quarter of the price that she could at any chain supermarket. . . .

Introduction, Page 8.

Chapters in “The Wanderlust Creamery” cookbook include:

• Introduction
• Ice Cream 101
  • The Structure
  • The Stabilizers
• Making Ice Cream
  • Ingredients
  • Tools and Equipment
  • Techniques
• Ice Cream Bases
  • Blank Base
  • Balanced Base
  • Custard Base
  • Mascarpone Base
  • Rice Cream Base
  • Vegan Base
• Custards
• Chocolate
• Caramel-y
• Berries, Citrus, and Tropical Fruit
• Nutty
• Corn
• Baker’s Rack
• Cheese, Dairy, and Yogurt
• Rice Creams
• Flowers
• Plants, Herbs, and Botanicals
• Boozy
• Filipino American Childhood
• Reinvented Classics
• Asian Icons
• Toppings, Sauces, and Special Ingredients
• Acknowledgments
• Index

Oatmeal and Scotch Honey Caramel, Coconut Lime and Vietnamese Herbs, Basil Lime with Strawberry, Abuelita Malted Crunch, and Lolo’s Philippine Mango (Mangga) could be your next new favorite.

Get this beautiful book. Drool over the photos. Make the recipes. Repeat.

Williams-Sonoma Kitchen Library: Ice Creams and Sorbets (1996) by Sarah Tenaglia

You remember Chuck Williams, the man who began Williams-Sonoma? This is one of his edits. It is the perfect book for anyone who wants a pic with every recipe, yet knows their way around the kitchen.

This is a 108-page, 8.75 x 0.75 x 8.75-inch cookbook. Step-by-step instruction and solid recipes. This is a winner.

Chapters inside this Williams-Sonoma Kitchen Library cookbook include:

• Introduction
• Equipment
• Ice Cream Basics
• Sorbets, Sherbets, and Granitas
• Finishing Touches
• Basic Recipes
• Ice Creams
• Frozen Desserts
• Gelati
• Sorbets, Sherbets, and Granitas
• Glossary
• Acknowledgments
• Index

Peppermint Stick Ice Cream with Chocolate Fudge Sauce, Late Harvest Riesling Ice Cream with Fresh Peaches, Orange Ice Cream with Truffles, and Belgian White Chocolate Ice Cream are a few of the delectable classic recipes from a trusted brand.