09/26/2026
A little sweet, a little spiced, and definitely not your everyday ice cream lineup. 🤎🍨 Six homemade flavors inspired by the best parts of fall.
1. Brown Butter Pecan Pie Ice Cream
Ingredients: 2 tbsp unsalted butter, ¾ cup chopped pecans, pinch of salt, 2 cups heavy whipping cream, 1 cup whole milk, ¾ cup packed brown sugar, 5 large egg yolks, 1 tsp vanilla extract, ½ cup caramel sauce.
Instructions: Melt the butter over medium heat and continue cooking until golden brown and nutty-smelling. Add pecans and a pinch of salt and toast for 2–3 minutes; remove and cool. Heat cream, milk and half the brown sugar until steaming but not boiling. Whisk yolks with remaining sugar. Slowly whisk about 1 cup of the hot cream into the yolks, then return everything to the saucepan. Cook over medium-low heat, stirring constantly, until the custard reaches about 170–175°F (77–79°C) and coats the back of a spoon. Strain, add vanilla and refrigerate at least 4 hours. Churn according to your ice-cream maker. Fold in the pecans. Layer the ice cream in a freezer container with caramel sauce and freeze 4–6 hours.
2. Apple Cider Donut Ice Cream
Ingredients: 2 cups apple cider, 2 cups heavy cream, 1 cup whole milk, ¾ cup sugar, 5 egg yolks, 1 tsp vanilla, ½ tsp cinnamon, pinch of salt, 2 apple-cider or cinnamon-sugar donuts cut into small cubes, ⅓ cup apple butter.
Instructions: Simmer apple cider until reduced from 2 cups to about ½ cup; cool. Heat cream, milk, cinnamon and half the sugar until steaming. Whisk yolks with remaining sugar, temper them gradually with the hot cream, then return to the saucepan. Cook over medium-low heat until 170–175°F. Strain and stir in the reduced cider, vanilla and salt. Chill at least 4 hours. Churn until thick. Fold in the donut pieces during the final minute. Layer with small spoonfuls of apple butter and freeze 4–6 hours. Keep the donut pieces small so they don’t become overly hard when frozen.
3. Sweet Potato Pie Ice Cream
This is the corrected Sweet Potato Pie recipe matching the updated infographic.
Ingredients: 1 cup cooked and smoothly mashed orange sweet potato, 1½ cups heavy whipping cream, 1 cup whole milk, ⅔ cup packed brown sugar, 4 large egg yolks, 1 tsp vanilla, 1 tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ground ginger, ¼ tsp salt, ½ cup crushed graham crackers, ¾ cup mini marshmallows.
Instructions: Blend the cooked sweet potato with the milk until completely smooth. Heat that mixture with cream, cinnamon, nutmeg, ginger and half the brown sugar until steaming. Whisk yolks with remaining sugar. Slowly temper the yolks with some hot cream mixture, then return everything to the saucepan. Cook gently, stirring constantly, until 170–175°F (77–79°C). Do not boil.
Strain if necessary, stir in vanilla and salt, then refrigerate at least 4 hours. Churn according to your machine. Fold in most of the graham cracker pieces near the end. Transfer to a container and freeze 4–6 hours. Top individual servings with the remaining graham crumbs and toasted marshmallows just before serving. This keeps the marshmallows from becoming unpleasantly firm in the freezer.
4. Chai Cookie Crunch Ice Cream
Ingredients: 2 cups heavy cream, 1 cup whole milk, ¾ cup sugar, 5 egg yolks, 3 chai tea bags, 1 tsp vanilla, ½ tsp cinnamon, ¼ tsp ground ginger, ⅛ tsp cardamom, pinch of salt, 8 Biscoff/speculoos cookies roughly crushed.
Instructions: Heat milk and cream until steaming. Remove from heat, add chai bags and steep 10 minutes. Remove and gently squeeze the bags. Add cinnamon, ginger and cardamom and reheat gently. Whisk yolks with sugar. Temper with the hot dairy, return to the pan and cook to 170–175°F, stirring constantly. Strain, add vanilla and salt and chill at least 4 hours. Churn. Fold in crushed Biscoff cookies during the last minute. Freeze 4–6 hours before serving.
5. Honey Roasted Fig & Walnut Ice Cream
Ingredients: 8 oz fresh figs quartered, 3 tbsp honey divided, ¾ cup chopped walnuts, 2 cups heavy cream, 1 cup whole milk, ½ cup sugar, 5 egg yolks, 1 tsp vanilla, ¼ tsp salt.
Instructions: Heat oven to 375°F (190°C). Place figs on a parchment-lined pan and drizzle with 1 tablespoon honey. Roast 15–20 minutes until soft and concentrated. Cool completely and roughly chop. Toast walnuts separately for about 5–7 minutes, watching carefully.
Heat cream, milk and sugar until steaming. Temper the egg yolks with the hot dairy, return everything to the saucepan and cook while stirring until 170–175°F. Strain, add vanilla, salt and remaining honey and chill at least 4 hours. Churn, then fold in cooled roasted figs and walnuts. Freeze 4–6 hours.
6. Cranberry Cheesecake Crumble Ice Cream
Ingredients: 8 oz block cream cheese softened, 1½ cups heavy cream, 1 cup whole milk, ⅔ cup sugar, 1 tsp vanilla, 1 tbsp lemon juice, pinch of salt, ¾ cup whole-berry cranberry sauce, ¾ cup crushed graham crackers, 2 tbsp melted butter.
Instructions: Beat the cream cheese until smooth. Gradually blend in sugar, milk, cream, vanilla, lemon juice and salt until completely smooth. Refrigerate 2–4 hours.
Combine graham crumbs with melted butter and bake at 350°F (175°C) for about 7–9 minutes until lightly toasted. Cool completely.
Churn the chilled cheesecake mixture according to your ice-cream maker. Layer it in a freezer container with spoonfuls of cranberry sauce and graham crumble. Gently swirl once or twice with a knife—don’t completely mix it together. Freeze 4–6 hours until scoopable.
Important for all six: Cool every cooked component completely before adding it to churned ice cream. Store covered in the freezer, and for the best texture, let hard-frozen ice cream sit at room temperature for about 5–10 minutes before scooping.
