20 Ice Cream Desserts Recipe You Can Prepare At Home

A dessert that shouts summer perfection: sweet berries and a velvety ice cream. A buttery graham cracker base supports layers of chilled ice cream and your preferred berries.

Plus you can’t go wrong with the strawberry shortcake recipe - it’s every time hit.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1.5 quarts strawberry ice cream
• 2 cups fresh strawberries (sliced)
• 2 cups whipped topping
• Chocolate shavings or crushed chocolates

Instructions:

• Mix graham crumbs and melted butter.
• Press mixture into a 9x13 dish, making an even layer. Then, freeze crust for 15 minutes.
• Meanwhile, let ice cream soften slightly at room temperature.
• Spread half the ice cream over the crust.
• Add a layer of sliced strawberries and top with remaining ice cream.
• Freeze for 1 hour until firm.
• Top with whipped topping over the ice cream.
• Decorate with strawberries and chocolate shavings.
• Freeze at least 3 hours before serving.

Chocolate fanatics delight in these treats. Fresh baked chocolate chip cookies embrace cool ice cream, creating ideal hand held desserts. These sandwiches work especially well for summer time events and backyard gatherings.

Ingredients:

• 2 cups all-purpose flour
• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 2 large eggs
• 2 cups chocolate chips
• 1 quart vanilla ice cream
• Mini chocolate chips for rolling (optional)

Instructions:

• Firstly, cream butter with sugars until light. Then, add eggs one at a time, mixing well.
• Stir in flour until just combined. Fold in chocolate chips.
• Drop rounded tablespoons onto baking sheets.
• Bake at 350°F for 12-14 minutes. Next, cool cookies completely on wire racks.
• Scoop softened ice cream onto one cookie and top with second cookie. Press gently.
• Roll edges in mini chips if desired. Wrap individually and freeze until firm.

Rich chocolate and coffee flavors mix in this exceptional dessert. The Oreo crust gives best contrast to creamy ice cream layers. Total preparation takes about 40 minutes plus freezing time.

Ingredients:

• 15 Oreo cookies (finely crushed)
• 1-1/2 teaspoons sugar (optional)
• 1/4 cup butter, melted
• 4 cups coffee ice cream
• 1/4 cup chocolate syrup
• Extra Oreos for topping

Instructions:

• Crush Oreos finely in a food processor and add sugar if desired. Then, mix with melted butter.
• Press into a 9-inch pie plate and chill crust for 30 minutes.
• Let the ice cream soften slightly.
• Spread half the ice cream in the crust. Drizzle with half the chocolate syrup.
• Add remaining ice cream and finish it with the last of the chocolate syrup. Swirl with a knife.
• Garnish with crushed Oreos.
• Freeze until firm (about 4 hours).

This spiced pumpkin cake rolled with butter pecan ice cream is a fall favorite, sure, but also works year round: a good balance of flavors and textures.

Ingredients:

• 3/4 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 3 large eggs
• 1 cup sugar
• 2/3 cup pumpkin puree
• Confectioners' sugar for rolling
• 1 quart butter pecan ice cream
• Whipped cream for serving
• Dash salt

Instructions:

• Mix dry components in a bowl. Set aside.
• In a bowl, beat eggs for 5 minutes until pale. Gradually beat in sugar.
• Stir in pumpkin puree. Then, fold in flour mixture.
• Line a baking pan with greased and floured waxed paper. Pour the prepared batter into it.
• Bake at 375°F for 15 minutes. The cake should spring back when touched.
• Dust a kitchen towel generously with confectioners' sugar. When the cake comes out, immediately turn it onto the sugared towel.
• Roll up with towel while hot.
• Cool completely. Then, carefully unroll the cake and remove the towel.
• Apply the softened ice cream evenly over the cake. Re-roll without towel.
• Freeze until firm, at least 4 hours or overnight.
• Dust with sugar before serving.

This no-bake cake is a cookies-and-cream lover's dream. Each layer creates beautiful presentation that makes this dessert perfect for special occasions.

Ingredients:

• 33 Oreo cookies
• 6 tablespoons butter, melted
• 3 cups vanilla ice cream
• 8 ounces whipped topping
• 2 cups fudge sauce

Instructions:

• Line 9x5 loaf pan with parchment, leaving overhang for removal.
• Crush cookies into fine, even crumbs in sealed bag. Mix crumbs thoroughly with melted butter.
• Press half the mixture firmly into lined pan. Next, spread half the softened ice cream evenly.
• Pour 3/4 cup fudge sauce over ice cream. Sprinkle with 2/3 cup cookie crumbs.
• Add remaining ice cream layer and top with leftover sauce and crumbs. Cover with whipped topping.
• Freeze 4 hours until completely firm.
• Lastly, remove using parchment paper. Let stand for 5 minutes before slicing.

Warmed poached peaches with vanilla ice cream make up this elegant dessert. Raspberry sauce gives bright flavor and a beautiful color. Popular in fine restaurants, this classic treat comes together easily at home.

Ingredients:

• 2 cups water
• 1/2 cup sugar
• 3 teaspoons lemon juice
• 1/4 teaspoon vanilla extract
• 2 tablespoons raspberry jam (seedless)
• 2 ripe peaches, halved
• 1 cup vanilla ice cream
• Fresh raspberries for garnish

Instructions:

• Bring water and sugar to a gentle boil.
• Add vanilla and lemon juice and stir until sugar dissolves.
• Place peach halves cut side up in prepared syrup. Simmer for 5-8 minutes until tender.
• Cool peaches in syrup 30 minutes. Then, transfer to dish and chill 2-4 hours.
• Heat raspberry jam until smooth.
• Place chilled peaches in serving bowls. Top each with ice cream scoop and drizzle with warm raspberry sauce.
• Garnish with fresh berries. Serve immediately while the ice cream is firm.

An impressive finish to any meal, warm cherries in brandy sauce over vanilla ice cream. The temperature contrast and rich flavors make this dessert truly special.

Ingredients:

• 2 cups canned cherries in syrup
• 1/4 cup cherry brandy
• 2 tablespoons cornstarch
• 1 1/2 cups cherry syrup (reserved from the cherries)
• 1 1/2 cups water
• Vanilla ice cream

Instructions:

• Drain cherries and reserve syrup.
• In a saucepan, mix brandy, cherry syrup and water. Bring mixture to gentle simmer.
• Blend cornstarch with cold water in a separate bowl. Stir into simmering liquid slowly.
• Cook until sauce thickens and turns glossy.
• Add drained cherries to warm sauce. Heat through gently to blend flavors.
• Place ice cream scoops in serving bowls
• Spoon warm cherry sauce over top. Garnish with mint if desired.
• Serve while sauce is still warm.

Still missing those nice campfire s'mores? Here is an amusing twist: it’s warm crispy graham waffles topped with cold ice cream and toasted marshmallows. It's like summer camp meets your breakfast desk!

Ingredients:

• 1 large egg
• 2 tablespoons light brown sugar
• 1 cup whole milk
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup graham cracker crumbs
• 2 teaspoons baking powder
• Pinch of salt
• Your favorite ice cream
• Hot fudge sauce
• 8 big marshmallows
• Whipped cream

Instructions:

• Plug in your waffle iron so it gets nice and hot. Spray with cooking spray.
• In a big bowl, beat your egg until it looks pale and fluffy.
• Pour in your milk, oil, brown sugar, and vanilla. Mix everything together until smooth.
• In another bowl, mix your dry stuff - flour, graham crumbs, baking powder, and salt.
• Now pour your wet mix into the dry components. Stir just until you don't see any flour.
• Once your iron is hot, pour about 1/4 cup batter into the center. Close and cook until golden brown, 2-3 minutes.
• Put your warm waffle on a plate. Top with ice cream.
• Warm up your fudge sauce and drizzle it all over.
• Toast those marshmallows! Use your broiler or even carefully over your stovetop flame.
• Top with your toasty marshmallow and a swirl of whipped cream.

A sundae becomes a pie with layers you can cut and serve. Fresh produce bananas, strawberries, pineapple all are mixed with creamy ice cream in this dessert.

Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup sugar

For the filling:

• 1 quart vanilla ice cream
• 3 ripe bananas, sliced
• 1 can crushed pineapple, well drained
• 2 cups fresh strawberries, sliced
• Whipped cream for topping
• Chopped nuts and cherries for garnish

Instructions:

• Mix graham crumbs, melted butter, and sugar. Press firmly into a 9x13 baking dish.
• Put in freezer while preparing filling.
• Soften ice cream at room temperature then spread a layer over the crust.
• Then, layer sliced bananas evenly.
• Spread drained pineapple over bananas and add another layer of ice cream.
• Arrange strawberry slices on top and cover with whipped cream.
• Freeze until firm (about 4 hours).
• Before serving, top with nuts and cherries. Let stand 5 minutes before cutting.

A Mexican restaurant favorite you can whip up at home! Crispy on the outside, cold and creamy inside - it's a wow-worth dessert that'll impress your visitors.

Ingredients:

• 1 quart vanilla ice cream
• 2 cups crushed cornflakes
• 1 teaspoon cinnamon
• 3 large eggs, beaten
• Vegetable oil for frying
• Honey and whipped cream for serving

Instructions:

• Scoop ice cream into 8 large balls.
• Place on a baking sheet. Freeze until very hard (minimum 2 hours).
• Mix crushed cornflakes with cinnamon in a shallow dish.
• Working quickly with one ball at a time:
• Roll in cornflake mixture, pressing gently. Dip in beaten egg.
• Roll again in cornflakes. Then, place it back in freezer.
• Repeat with all ice cream balls. Freeze again for at least 3 hours or overnight
• When ready to serve, heat oil to 375°F. Fry each ball for just 10-15 seconds.
• Drain on paper towels. Serve immediately with honey and whipped cream.

The creamy and fruit tops go beautifully with a lovely crunch from the rusk base making this a luxurious dessert. Mango ice cream is refreshing and makes a great summer treat for any occasion or celebration.

Ingredients:

• 1.5 cups mango juice
• 20 rusks
• 2 cups vanilla ice cream
• 1 cup mango cubes
• 2 cups mango ice cream
• Fresh mangoes and berries for garnish

Instructions:

• Grab a 6-inch springform pan. Pour mango juice in a shallow bowl and soak rusks individually.
• Arrange soaked rusks in the pan, filling gaps with smaller pieces.
• Soften vanilla ice cream and fold in mango cubes.
• Spread vanilla ice cream mixture over the rusk base. Then, add another layer of soaked rusks.
• Soften mango ice cream and spread as final layer.
• Freeze overnight. Demold and garnish with fresh mangoes and berries.
• Serve cold.

A beloved summer classic that combines the tartness of blueberries with effervescent soda. This gives a fizzy, creamy treat especially popular during warm afternoons.

The combination of ice cream and bubbles creates a hard to resist texture.

Ingredients:

• 2 scoops blueberry swirl ice cream
• 1 cup lemon-lime soda (or sparkling water)

Instructions:

• Place ice cream scoops in a tall glass.
• Slowly pour soda over the ice cream.
• Serve immediately with a straw and spoon.

This warm, caramelized dessert offers a pleasant contrast of temperatures and textures. The rum infused sauce assembles a rich buttery flavor that perfectly completes the cool vanilla ice cream.

Ingredients:

• 5 medium firm bananas
• 1 cup packed brown sugar
• 1/4 cup melted butter
• 1/4 cup rum
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/3 cup chopped walnuts
• 1/3 cup sweetened shredded coconut
• Vanilla ice cream for serving

Instructions:

• Cut each banana in half lengthwise, then widthwise.
• Layer bananas in a slow cooker.
• Grab a bowl. Blend brown sugar, rum, butter, vanilla, and cinnamon.
• Pour mixture over bananas. Cover and cook on low heat for 1.5 hours.
• Add walnuts and coconut over the mix.
• Cook for additional 30 minutes until sauce thickens.
• Serve warm with vanilla ice cream.

An elegant Italian-inspired frozen dessert that transforms simple ice cream into something special. Perfect for dinner parties, this treat combines rich chocolate with creamy peanut butter.

Ingredients:

• 1 quart chocolate ice cream
• 1 cup creamy peanut butter
• 8 oz chocolate chips
• 2 tablespoons coconut oil
• 1/2 cup chopped peanuts

Instructions:

• Let chocolate ice cream soften at room temperature for 10 minutes.
• Line six small bowls with plastic wrap, leaving overhang.
• Press ice cream against sides of bowls, creating wells in centers.
• Fill each well with a spoonful of peanut butter.
• Cover with remaining ice cream and smooth tops.
• Freeze bowls for 4 hours until completely firm.
• Melt chocolate chips with coconut oil in microwave. Stir until smooth.
• Unmold ice cream balls and dip in melted chocolate.
• Sprinkle with chopped peanuts before chocolate sets.
• Return to freezer until ready to serve.

Layer brownies with ice cream for an upgraded take on both desserts. This combination creates a rich, satisfying treat that serves a crowd.

Ingredients:

• 20 oz brownie mix
• 15 chopped Oreos
• 13 oz hot fudge topping
• 3 quarts ice cream (softened)
• 12 oz salted caramel sauce
• 1 pint heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

• Bake brownies according to package directions.
• Cool brownies completely and freeze for 30 minutes.
• Spread hot fudge over brownies and sprinkle with Oreos.
• Press cookies gently into fudge layer.
• Spread softened ice cream evenly over cookies.
• Freeze overnight until completely firm.
• Top with caramel sauce before serving.
• Whip cream with sugar and vanilla, and spread on top.
• Add extra Oreos for garnish if desired.

Hot meets cold in this simple Italian dessert. Fresh espresso shot over creamy ice cream makes for an instant sauce that’ll definitely wake up your taste buds. Serve it after dinner when you want something special yet quick.

Ingredients:

• 2 tablespoons ground espresso
• 2 scoops vanilla, chocolate, or coffee ice cream
• Optional: Chocolate curls

Instructions:

• Brew fresh espresso using your preferred method.
• Place two firm scoops of ice cream in a glass or dessert bowl.
• Pour the hot espresso slowly over the ice cream.
• Sprinkle chocolate curls on top if desired.
• Serve right away while the espresso is still hot.

Take one of your favorite ice creams and transform it into an amusing drink, and enjoy. Nice, quick dessert: five minutes, any combo of flavors; a great treat in the afternoon or a sweet ending to a memorable day!

Ingredients:

• 1.5 cups ice cream
• 1/2 cup cold milk
• Whipped cream
• Sprinkles

Instructions:

• Remove ice cream from freezer and let it soften slightly.
• Place ice cream and cold milk in your blender.
• Blend until smooth but still thick, about 30 seconds.
• Pour into a tall glass, leaving room for toppings.
• Add whipped cream and sprinkles on top.
• Serve immediately.

Use store bought ice cream sandwiches to make an exceptional dessert. This no bake cake layers together classic flavors into a crowd pleasing treat for summer parties.

Ingredients:

• 24 ice cream sandwiches
• 12 oz caramel topping
• 12 oz hot fudge topping
• 8 oz whipped topping
• Chopped peanuts
• Maraschino cherries

Instructions:

• Place half of the ice cream sandwiches in a single layer in a pan.
• Lay out caramel topping evenly over sandwiches.
• Place pan in freezer for 10 minutes to set caramel.
• Add second layer of sandwiches (remaining).
• Spread hot fudge topping evenly across top.
• Cover completely with whipped topping.
• Sprinkle with peanuts and add cherries.
• Freeze for at least 2 hours before serving.

Take vanilla ice cream to the next level with these dipped treats. Each pop provides a perfect blend of smooth ice cream and crunchy toppings.

Ingredients:

• 1 quart vanilla ice cream
• 12 popsicle sticks
• 1 cup chocolate chips
• 2 tablespoons coconut oil
• Toppings: sprinkles, nuts, coconut

Instructions:

• Fill the ice cream into each Popsicle mold.
• Insert popsicle sticks in center of each mold.
• Freeze pops for 4 hours until completely solid.
• Melt chocolate chips and coconut oil in microwave.
• Dip each pop in melted chocolate mixture.
• Quickly sprinkle with chosen toppings.
• Place on parchment paper and freeze until set.

Give taco night a sweet twist with these fun ice cream-filled treats. Kids love helping make these, and adults enjoy the playful presentation.

Ingredients:

• 8 waffle cones or taco shells
• 1 quart ice cream
• 1 cup chocolate chips
• 2 tablespoons coconut oil
• Assorted toppings (nuts, sprinkles)

Instructions:

• Let the ice cream soften for 5 minutes; fill each shell three-quarters full with ice cream. 
• Place filled shells on a lined baking sheet.
• Freeze for 1 hour until ice cream is firm.
• Melt chocolate chips with coconut oil.
• Dip edges of shells in melted chocolate.
• Add toppings to chocolate-dipped edges.
• Freeze until ready to serve.