Apple Pie Ice Cream
Apple pie is too good to eat only during the month of November. This cool and creamy pie-inspired treat features cinnamon ice cream dotted with caramelized apples—perfect for celebrating the American classic all-year long.
Get the recipe: Apple Pie Ice Cream
Lemon Meringue Pie Ice Cream
Using store-bought meringue cookies makes this citrus-spiked ice cream easy to pull together. The cookies may soften a bit over time but are delicious no matter what the texture. Make sure to use freshly squeezed lemon juice in the ice cream base: the bottled stuff just doesn’t cut it.
Get the recipe: Lemon Meringue Pie Ice Cream
Pecan Pie Ice Cream
Pecans wrapped in caramelized sugar add a wonderful crunch to this boozy brown sugar ice cream. The recipe makes about 1½ cups of the pecan praline, but it’s so tasty you might want to double it. Extra praline make a great addition to your favorite cookies.
Get the recipe: Pecan Pie Ice Cream
Boston Cream Pie Ice Cream
No chalky chocolate chunks here! Combining melted chocolate with oil keeps it soft and pliable even after the ice cream has frozen. Nilla wafers make the perfect substitute for sponge cake as they soften in the ice cream over time.
Get the recipe: Boston Cream Pie Ice Cream
Pumpkin Pie Ice Cream
Marshmallow crème is a bit stiff and can be tricky to swirl evenly into ice cream. But don’t worry. Thin ribbons become soft and creamy, whereas bigger chunks turn into chewy marshmallow pockets—and both are lovely and add dimension to the luscious pumpkin spice ice cream.
Get the recipe: Pumpkin Pie Ice Cream