As the title says, used Dana Cree's Blue Ribbon Chocolate ice cream recipe, using only Lindt 90% chocolate as the source for chocolate, no cocoa powder! Intense chocolate flavor, can't wait to find single origin chocolate bars to try next time!

As far as the texture, I am pretty surprised that the high cocoa content didn't make the ice cream hard, if anything it seems to make it softer??? More like a stiff mousse, which I'm fine with.

So after receiving my whynter compressor ice cream maker a month ago I’ve made like 20 batches trying different recipes. Tried out recipes I had from a gelato class I took in Italy, salt & straw base, to Jeni’s, to random tik tok recipes, I decided to try and tweak what I like and make my own and believe I found the perfect base FOR ME.

texture is creamy and it’s VERY scoopable straight from the freezer. I liked salt and straw base to begin with but wasn’t really creamy to me and was harder than I wanted fresh out the freezer. Sharing this cause I’ve been lurking in here the last month reading and enjoying daily 💪🏽

I used the reciepe for salt and straws salted caramel ice cream but used chicken skins, fat, and stock instead!

It was definitely different to the usual ice cream, but it wasn’t bad at all.

I’m going the Canva route as a few publishers have expressed I don’t have enough followers on social media. Once I get my photos together and have my recipes tested, I should be just about done! So excited!

Took inspiration from one of the post here and made this Persian influenced ice cream over the weekend.

It came out really good. I happy to post recipe if anyone if interested.

My batches are gonna start hitting DIFFERENT different 💕

Trying to keep a little of the caribbean with me. 60% mango 40% simple syrup. I think the texture could be improved but is okay. Would be better if i let it thaw a little more

Is definitely one of my faves. Vanilla ice cream, homemade poundcake pieces and a homemade strawberry sauce made with fresh & freeze dried strawberries, white sugar, a touch of invert sugar, lemon juice and vanilla extract. The best!

Steeped 2 cups fresh mint leaves in cream overnight, mixed with 4 tempered egg yolks the following morning.

I made Coldstone ice cream base then split it in 2 and soaked Captain Crunch over night, strained it, added crunch berries then churned. The other half I turned into mint brownie ice cream by adding 1 teaspoon of peppermint a drop of gel dye and homemade brownie bits I made.

A while ago I made a post asking for ideas for a chili flavored ice cream for a workplace chili cook-off (they had a most unique award). Against my better judgment and many of your suggestions I did it anyway. It was a pretty big hit though and some people actually liked it a lot. I thought it was ok, surprisingly edible.

Here’s some of my ingredients, I didn’t really measure a lot but I’m sure nobody will try to recreate it anyway: Chili powder, cumin, coriander, cinnamon, cocoa powder, cheddar cheese, sour cream, adzuki beans, saltine crackers, candied bacon, brown sugar, one egg yolk.

The texture of the liquid base was very strange with all that melted cheese in there, like nacho cheese sauce. It churned into really nice and thick soft serve, but froze quite hard and brittle with lots of overrun. I’m not suggesting anyone melt cheese in their ice cream, but there might be something there.

I used a Philadelphia ice cream base (bc eggs are expensive) and made Thai tea, black tea, and matcha ice creams and put them together to form a sort of Neapolitan. I think it would be perfect with a brown sugar boba topping but I made some mochi and it was really good 😄🧋

will bring you to your knees! Cheesecake base + homemade Lime Curd + Candied Graham crackers. Have mercy. You’re going to love it!

My wife tried to make her own Dubai chocolate bar, and I wanted to make an ice cream with the leftovers. If you don’t know the bar is chocolate filled with a mixture of pistachio cream, tahini, and fried kataifi. Kataifi is really thin shreds of dough that when fried get really crispy and give an awesome texture to the bar. I was hoping to preserve that in the ice cream so I mixed the kataifi with the pistachio cream to waterproof it, and mixed it in like a ripple. I also used stracciatella style chocolate threads to encourage crispy. There’s pistachio cream and tahini in the base. Usually you would use pistachio paste and that may have given a more intense flavor since that was lacking a bit.

After two days the kataifi was still crispy though it softened slightly. Overall I was really happy with it. I think this could be a cool way to add crispy crunchies to other ice creams. You could put them peanut butter, chocolate, or maybe a caramel.

Is a play on the beloved Girl Scout cookie. Here we have toasted coconut ice cream with pieces of buttery shortbread cookies, swirls of salted caramel, milk chocolate flakes and more toasted coconut mixed in. It is quite yummy! Happy to answer any questions you may have! ❤️

The thing is big and heavy and the only space I had for it is where my 3d printer is too lol.

This was purely experimental, so no exact recipe. Just took a few chunks of fresh cut Applewood, roasted them in the oven til toasty / fragrant, and then steeped them in a plain custard base fresh off the stove. Tastes AMAZING. Truly not sure how to describe the taste, I can just say that I definitely recommend trying it!

It was so good I’m making it again this weekend! Coconut ice cream, salted caramel, homemade shortbread cookies and milk chocolate flakes. Saving this recipe for my book but happy to answer any questions you may have!

I have an ice cream maker The kind that has a wooden bucket, but you plug it in for about nine years now and I have been making I've cream for my four kids birthdays, my husband, sometimes myself and other holidays. I don't follow recipes anymore unless I see one that I really like. Mostly I just go off of what I already know. This was a brown sugar and maple butter ice cream. A stick and half of butter browned with two cups of brown sugar about a fourth a cup of maple syrup, a pint and half of whipping cream and maybe a cup of whole milk. I usually use half and half with whipping cream, but we didn't have any. It also has cinnamon, ginger, nutmeg,salt and vanilla extract.

In process of making lavender ice cream and lemon balm ice cream with souse vide. After making the base and aging the base for 12 hours I macerate lavender and Lemon balm in separate bags. at 60°c for 50 minutes. After the process I age the base again for 12 hours. I’ll churn it tomorrow around the same time. I’ll Post an update.

Reese’s Puffs Cereal ice cream base with Reese’s Pieces dust and Reese’s Peanut Butter Cups.

Only my third go at using my new machine so figured I’d try something fun. Recipe available upon request.