Put the lime in the coconut and let your ice cream maker blend it all up!  Creamy and smooth, coconut lime ice cream is, in a word, delicious.

2 cups unsweetened coconut milk
1 cup half and half
1/4 cup lime juice
1 cup cream of coconut (such as Coco Lopez)
1 teaspoon vanilla

In a medium bowl, whisk together all ingredients until well mixed. Pour mixture into an ice cream machine and follow maker’s instructions.

Yields 1 quart.

Apples and cinnamon are a classic flavor combination. I love the way they work together in this recipe. If you prefer there to be some apple chunks in your ice cream, do not puree all of the apples and wait to add the apple chunks until the ice cream is near done freezing.

1 1/2 pounds apples, peeled, cored and quartered
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter
2/3 cup granulated sugar
2 cups heavy cream
1 cup whole milk
1/2 teaspoon vanilla
2 teaspoons lemon juice

In a skillet, heat the butter over medium-low heat. Add the apples, cinnamon and brown sugar. Stirring occasionally, cook the apples until they are very soft. Using a food processor or blender, puree the apples and their cooking liquid together until smooth.

In a small bowl, whisk together the granulated sugar, heavy cream, milk, vanilla and lemon juice until sugar dissolves. Stir in the apple puree.

Pour the mixture into an ice cream machine and follow maker’s directions.

Yields about 1 quart.

Using a food processor or blender, puree the peach slices until smooth.

In a medium bowl, whisk together all ingredients until sugar dissolves. Pour mixture into an ice cream machine and follow maker’s instructions.

Yields 1 quart.

2 cups heavy cream
1 cup whole milk
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
3/4 cup light brown sugar
Pinch of salt
Pecans (Optional)

In a medium bowl, whisk together all ingredients until sugar is dissolved. Pour into an ice cream machine and follow maker’s directions.
Top with pecans if desired.

Yields 1 quart.

1 cup heavy cream
1 cup whole milk
3/4 cup light brown sugar, packed
1 teaspoon vanilla
2 cups sour cream

In a medium bowl, whisk together the heavy cream, milk and brown sugar until sugar dissolves. Stir in the sour cream and vanilla. Pour mixture into an ice cream machine and follow maker’s instructions.

Yields 1 quart.

Honey Vanilla Ice Cream:
1/2 cup honey
1/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 teaspoons vanilla
1/4 teaspoon salt

Mango Sauce:
1 mango, peeled & cubed
Juice of 1 lime
2 tablespoons honey

Honey Vanilla Ice Cream:
In a microwave safe bowl, cook in the honey in the microwave for about 15-30 seconds or until runny.

In a medium bowl, whisk together the heavy cream, milk, vanilla, sugar, salt and honey until the sugar is dissolved. Pour the mixture into an ice cream machine and follow maker’s directions.

Mango Sauce:
Using a food processor, puree all ingredients. Store, covered, in fridge. Pour generously over ice cream before serving.

Yields 1 quart.

2 tablespoons lemon juice
3/4 cup sugar
1 pound strawberries, hulled and sliced
1 cup whole milk
2 cups heavy cream

Using a food processor or blender, puree the strawberries until smooth.

In a medium bowl, combine all the ingredients. Pour the mixture into an ice cream machine and follow maker’s instructions.

Yields 1 quart.

This creamy & delicious no-cook ice cream is so good, it just may tempt you to eat the whole thing in one sitting! I like a very strong green tea flavor, which this recipe calls for. If you enjoy a lighter tea flavor, cut back on the matcha powder by 2 tablespoons and gradually add more.

1 cup whole milk
2 cups heavy cream
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla
4 tablespoons matcha (green tea powder)

In a medium bowl, combine all ingredients and stir until sugar has dissolved. Pour into an ice cream maker and prepare following maker’s instructions.

Yields 1 quart.