When I finally got my hands on a 2QT Elite Gourmet Ice Cream Maker, I didn’t expect it to become such a weekend obsession. There’s something magical about pouring cream and flavor into that glossy little churn and—just twenty minutes later—lifting the lid to a swirl of frozen silk.
If you’ve ever tasted a scoop at a restaurant and thought, “How do they make it taste that fresh?”—this is for you.
In these 2qt Elite Gourmet Ice Cream Maker Recipes, I’ll walk you through everything from classic vanilla bean that rivals any parlor to adventurous scoops like roasted strawberry balsamic and toasted coconut mocha.
These recipes are crafted for curious home cooks, families craving real flavor, or anyone tired of store-bought sweetness that never quite hits the spot.
With simple ingredients, precise timing, and a few insider tricks, you’ll discover how easy it is to create artisan-style frozen desserts in your own kitchen—creamy, nostalgic, and utterly irresistible.
What You Need to Know Before You Start Making Ice Cream
Before we jump into the recipes, let’s go over a few quick tips. These will save you from a lot of frustration and bad batches.
Freeze your bowl first. This is the most important step. Place your freezer bowl in the freezer for at least 24 hours before you use it. Set your freezer to 0°F/-18°C. After freezing, shake the bowl gently. If you hear liquid moving inside, it needs more time. A fully frozen bowl makes all the difference.
Don’t overfill. Your Elite Gourmet ice cream maker holds 2 quarts total. But here’s the thing — you should never add more than 900ml (about 30oz) of mixture. The ice cream expands as it freezes. Fill it too much and it’ll overflow or jam.
Keep your mix cold. After you prep your recipe, stick the mixture in the fridge until you’re ready to pour it in. Cold mix + frozen bowl = perfect ice cream every time.
Churning time is 25 to 35 minutes. Once it’s the thickness you like, it’s done. Want it firmer? Transfer it to an airtight container and freeze for 2 more hours.
Add mix-ins at the right time. Chocolate chips, nuts, cookie dough? Add them through the ingredient chute about halfway through the churning process. Don’t add them at the start or they’ll jam the paddle.
Now let’s get to the good stuff. Here are your 16 elite gourmet ice cream maker recipes to try right now.
Classic Homemade Vanilla Ice Cream Recipe
This is the one recipe everyone should know. It’s creamy, rich, and tastes nothing like the stuff from a carton. I love it because it uses simple pantry staples and comes together fast. The heavy cream gives it that velvety texture while the vanilla bean paste takes the flavor up a notch.
Serve it on its own, in a cone, or with a warm brownie on the side. It’s a crowd-pleaser every single time.
Serve: 6 | Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min + 24 hrs bowl freeze
Ingredients:
- 2 cups heavy whipping cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 tsp pure vanilla extract
- Pinch of salt
How To Make Classic Vanilla Ice Cream
Mix the base — Combine the heavy cream, whole milk, sugar, vanilla extract, and salt in a bowl. Whisk until the sugar is fully dissolved. This takes about 2 minutes.
Chill it — Cover the bowl and place it in the refrigerator for at least 1 hour. Cold mixture churns better and faster.
Set up your machine — Remove the frozen bowl from the freezer. Place it on the base right away. Add the paddle, then lock the lid.
Turn it on and pour — Press the On/Off button to start the bowl spinning. Pour the chilled mixture through the ingredient chute immediately.
Churn — Let it churn for 25 to 30 minutes. It’ll look like soft serve when it’s done.
Freeze for firmness — Scoop into an airtight container. Freeze for 2 hours if you want scoopable, firm ice cream.
Chocolate Fudge Ice Cream Recipe
Chocolate lovers, this one’s for you. This recipe is thick, dark, and deeply chocolatey. It uses both cocoa powder and melted chocolate for a double chocolate punch that hits different. I love making this on a Friday night when the whole family wants dessert.
It’s also amazing with crushed Oreos or chocolate chips mixed in halfway through churning. Best for chocolate cravings you can’t ignore.
Serve: 6 | Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min + 24 hrs bowl freeze
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- ⅓ cup unsweetened cocoa powder
- 2 oz dark chocolate, melted and cooled
- 1 tsp vanilla extract
- Pinch of salt
How To Make Chocolate Fudge Ice Cream
Warm the base — In a small saucepan, whisk together the milk, cocoa powder, and sugar over medium heat. Stir until the sugar dissolves and the cocoa blends in smooth. Don’t boil it.
Add the chocolate — Remove from heat. Stir in the melted dark chocolate, vanilla, and salt. Mix well.
Add the cream — Pour in the heavy cream and stir everything together. Let it cool to room temperature.
Chill — Cover and refrigerate for at least 1 hour.
Churn — Pour through the ingredient chute of your running Elite Gourmet ice cream maker. Churn for 30 to 35 minutes.
Freeze — Transfer to an airtight container and freeze for 2 hours for a firmer scoop.
Fresh Strawberry Ice Cream Recipe
Nothing beats strawberry ice cream made with real fresh strawberries. This one is bright, fruity, and a little creamy all at once. The strawberries get mashed so you get little bits of real fruit in every bite. I love making this in summer when strawberries are sweet and cheap at the farmers market.
It’s the perfect recipe for kids and adults alike. Best for warm days or when you want something light but still indulgent.
Serve: 6 | Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min + 24 hrs bowl freeze
Ingredients:
- 1½ cups fresh strawberries, hulled and mashed
- ¾ cup sugar (divided)
- 1½ cups heavy cream
- ½ cup whole milk
- 1 tsp vanilla extract
How To Make Fresh Strawberry Ice Cream
Macerate the berries — Toss the mashed strawberries with ¼ cup of sugar. Let them sit for 15 minutes. This draws out the juice and deepens the flavor.
Make the base — In a bowl, whisk together the heavy cream, milk, remaining ½ cup sugar, and vanilla until the sugar dissolves.
Combine — Stir the strawberry mixture into the cream base. Mix well.
Chill — Refrigerate for at least 1 hour before churning.
Churn — Pour the mixture into the running ice cream maker through the ingredient chute. Churn for 25 to 30 minutes.
Freeze — Move to an airtight container and freeze for 2 hours for the best texture.
Cookies and Cream Ice Cream Recipe
Cookies and cream is a forever favorite. This version is extra creamy with big chunks of Oreo cookies swirled in at just the right time. The cream base is light and sweet and the cookies give you that satisfying crunch. I love this one because it’s so easy and it always gets compliments. Best for birthday parties, sleepovers, or honestly just a Tuesday night when you need a treat.
Serve: 6-8 | Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min + 24 hrs bowl freeze
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 1 tsp vanilla extract
- 15 Oreo cookies, roughly crushed
How To Make Cookies and Cream Ice Cream
Mix the base — Whisk heavy cream, milk, sugar, and vanilla together until sugar dissolves completely.
Chill — Put the mixture in the fridge for 1 hour.
Churn — Pour the chilled base through the ingredient chute while the machine is running. Churn for about 20 minutes.
Add the Oreos — When the mixture starts to thicken (around the 15 to 20 minute mark), pour the crushed Oreos through the ingredient chute. Continue churning for the remaining time.
Freeze — Transfer to an airtight container and freeze for 2 hours for firm, scoopable ice cream.
Mango Sorbet Recipe
This mango sorbet is dairy-free, refreshing, and bursting with tropical flavor. It’s one of those recipes that feels fancy but takes almost no effort. All you need is ripe mango, sugar, and a little lime juice. I love this one because it’s light and bright, and honestly it doesn’t even feel like you’re missing out on anything. Best for dairy-free guests or hot summer afternoons.
Serve: 4-6 | Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min + 24 hrs bowl freeze
Ingredients:
- 3 cups ripe mango, pureed (about 3 large mangoes)
- ½ cup sugar
- 2 tbsp fresh lime juice
- ½ cup water
How To Make Mango Sorbet
Make the syrup — Combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves. Remove from heat and let it cool.
Blend — Blend the mango chunks until smooth. Stir in the lime juice and the cooled sugar syrup.
Chill — Refrigerate the mixture for at least 1 hour.
Churn — Pour into the running Elite Gourmet ice cream maker through the chute. Churn for 25 to 30 minutes.
Freeze — Transfer to an airtight container and freeze for 2 hours for a firmer sorbet.
Mint Chocolate Chip Ice Cream Recipe
Cool mint meets rich chocolate and it’s a match made in heaven. This mint chocolate chip recipe has a clean, fresh mint flavor thanks to real peppermint extract. The chocolate chips get added during the churn so every bite has a little crunch.
I love making this one in summer because it tastes like a breath of fresh air. Best for mint lovers and anyone who wants something a little different from the usual.
Serve: 6 | Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min + 24 hrs bowl freeze
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 1½ tsp peppermint extract
- 2-3 drops green food coloring (optional)
- ½ cup mini chocolate chips
How To Make Mint Chocolate Chip Ice Cream
Mix the base — Whisk together heavy cream, milk, sugar, peppermint extract, and food coloring until sugar is dissolved.
Chill — Refrigerate for 1 hour.
Churn — Start the machine and pour in the mixture. Churn for about 20 minutes.
Add chips — When the mixture is thick and almost done, pour in the mini chocolate chips through the ingredient chute.
Finish churning — Let it run for another 5 minutes.
Freeze — Transfer to an airtight container and freeze for 2 hours for firm scoops.
Peach Frozen Yogurt Recipe
This peach frozen yogurt is tangy, sweet, and so satisfying. It uses Greek yogurt as the base which makes it feel lighter than regular ice cream but still super creamy. The peaches add a natural sweetness that pairs perfectly with the tang of the yogurt.
I love this for breakfast as a treat or as a light dessert after dinner. Best for anyone watching their intake but still wanting something sweet and cold.
Serve: 4-6 | Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min + 24 hrs bowl freeze
Ingredients:
- 2 cups plain Greek yogurt
- 1 cup fresh or frozen peaches, pureed
- ½ cup honey or sugar
- 1 tsp vanilla extract
How To Make Peach Frozen Yogurt
Blend the peaches — Puree the peaches until smooth. If using frozen, thaw them slightly first.
Mix — Stir together the Greek yogurt, peach puree, honey, and vanilla extract in a bowl until fully combined.
Chill — Refrigerate the mixture for 30 minutes before churning.
Churn — Pour through the ingredient chute while the machine is running. Churn for 25 to 30 minutes.
Freeze — Transfer to an airtight container and freeze for 2 hours for a firmer texture.
Salted Caramel Ice Cream Recipe
Salted caramel ice cream is pure luxury in a bowl. The sweet caramel and the touch of sea salt create a flavor that is complex, rich, and totally addictive. I love this recipe because it feels like something you’d get at a fancy ice cream shop.
But you’re making it at home for a fraction of the cost. Best for date nights, dinner parties, or when you just want to treat yourself right.
Serve: 6 | Prep Time: 20 min | Cook Time: 35 min | Total Time: 55 min + 24 hrs bowl freeze
Ingredients:
- 1 cup sugar (for caramel)
- 2 tbsp butter
- 1 cup heavy cream (for caramel)
- 1 cup additional heavy cream (for base)
- 1 cup whole milk
- ¼ cup sugar (for base)
- 1 tsp vanilla extract
- ½ tsp sea salt
How To Make Salted Caramel Ice Cream
Make the caramel — Heat 1 cup of sugar in a saucepan over medium heat. Stir until it melts into a golden amber caramel. Add butter and stir quickly.
Add cream carefully — Slowly pour in 1 cup of heavy cream while stirring. It will bubble up. Keep stirring until smooth. Add sea salt. Set aside to cool.
Make the ice cream base — Whisk together the remaining 1 cup heavy cream, milk, ¼ cup sugar, and vanilla.
Combine — Stir the cooled caramel sauce into the cream base. Mix well.
Chill — Refrigerate for at least 1 hour.
Churn — Pour into the running machine through the chute. Churn for 30 to 35 minutes.
Freeze — Transfer to an airtight container and freeze for 2 hours.
Lemon Sorbet Recipe
Bright, zingy, and refreshing — lemon sorbet is the palate cleanser you didn’t know you needed. It’s completely dairy-free and uses just a few ingredients. The lemon flavor is bold and clean and it wakes up your taste buds every single time.
I love serving this between courses at dinner or as a light dessert after a heavy meal. Best for hot days and citrus lovers.
Serve: 4 | Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min + 24 hrs bowl freeze
Ingredients:
- 1 cup fresh lemon juice (about 6-8 lemons)
- 1 cup sugar
- 2 cups water
- 1 tsp lemon zest
How To Make Lemon Sorbet
Make the syrup — Combine sugar and water in a saucepan. Heat over medium heat, stirring until sugar dissolves. Remove from heat.
Add lemon — Stir in the fresh lemon juice and lemon zest.
Cool and chill — Let the mixture cool completely. Then refrigerate for 1 hour.
Churn — Pour through the ingredient chute while the machine is running. Churn for 25 to 30 minutes.
Freeze — Transfer to an airtight container. Freeze for 2 hours for a firm sorbet.
Peanut Butter Ice Cream Recipe
Peanut butter fans, this one is your dream come true. It’s thick, creamy, and packed with real peanut butter flavor. You can add chocolate chips or crushed pretzels halfway through churning for extra fun.
I love this recipe because it’s so rich and filling that one scoop really is enough. Best for peanut butter lovers or as a base for a peanut butter cup sundae.
Serve: 6 | Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min + 24 hrs bowl freeze
Ingredients:
- ¾ cup creamy peanut butter
- 1½ cups heavy cream
- 1 cup whole milk
- ½ cup sugar
- 1 tsp vanilla extract
How To Make Peanut Butter Ice Cream
Mix peanut butter — Whisk together peanut butter, sugar, and vanilla extract until smooth.
Add dairy — Slowly whisk in the heavy cream and milk. Keep mixing until everything is well blended.
Chill — Refrigerate for 1 hour.
Churn — Pour into the running Elite Gourmet ice cream maker. Churn for 25 to 30 minutes.
Freeze — Transfer to an airtight container and freeze for 2 hours.
Coffee Ice Cream Recipe
This coffee ice cream tastes like your morning coffee but in frozen, creamy form. It’s made with real espresso so the flavor is bold and deep. I love this recipe as an afternoon pick-me-up or served after dinner instead of a cup of coffee.
Top it with a drizzle of chocolate sauce and you’ve got yourself a dessert worth talking about. Best for coffee lovers and anyone who wants a slightly grown-up ice cream.
Serve: 6 | Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min + 24 hrs bowl freeze
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 2 tbsp instant espresso powder or 3 tbsp strong brewed espresso (cooled)
- 1 tsp vanilla extract
How To Make Coffee Ice Cream
Dissolve the espresso — Whisk espresso powder into the milk until dissolved. If using brewed espresso, just stir it in.
Make the base — Add the heavy cream, sugar, and vanilla to the milk mixture. Whisk until sugar is fully dissolved.
Chill — Refrigerate for 1 hour.
Churn — Pour through the ingredient chute while the machine is running. Churn for 25 to 30 minutes.
Freeze — Transfer to a container and freeze for 2 hours.
Coconut Milk Ice Cream Recipe (Dairy-Free)
This one is for everyone who’s dairy-free or just loves the flavor of coconut. Full-fat coconut milk gives this ice cream a super creamy texture without any dairy at all. It’s tropical, light, and slightly sweet.
I love this one because it’s inclusive — everyone at the table can enjoy it. Best for dairy-free guests, vegan friends, or anyone who loves that coconut flavor.
Serve: 4-6 | Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min + 24 hrs bowl freeze
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup sugar
- 1 tsp vanilla extract
- Pinch of salt
How To Make Coconut Milk Ice Cream
Mix ingredients — Whisk together the coconut milk, sugar, vanilla, and salt until the sugar dissolves fully.
Chill — Refrigerate the mixture for 1 hour.
Churn — Pour through the ingredient chute of your running machine. Churn for 25 to 30 minutes.
Freeze — Transfer to an airtight container and freeze for 2 hours for firmer scoops.
Banana Ice Cream Recipe
This banana ice cream is naturally sweet and doesn’t need a ton of added sugar. Ripe bananas are the star here and they give the ice cream a smooth, fruity base. You can add peanut butter chips or chocolate chunks halfway through for a fun twist.
I love this one for kids because it feels like a treat but has real fruit in it. Best for using up ripe bananas sitting on your counter.
Serve: 4 | Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min + 24 hrs bowl freeze
Ingredients:
- 3 ripe bananas, mashed and pureed
- 1 cup heavy cream
- ½ cup whole milk
- ¼ cup sugar
- 1 tsp vanilla extract
How To Make Banana Ice Cream
Puree the bananas — Blend bananas until completely smooth.
Mix the base — Stir together the banana puree, heavy cream, milk, sugar, and vanilla until well combined.
Chill — Refrigerate for 1 hour.
Churn — Pour through the ingredient chute while the machine is running. Churn for 25 to 30 minutes.
Freeze — Transfer to an airtight container and freeze for 2 hours.
Raspberry Sorbet Recipe
This raspberry sorbet is vibrant, tart, and absolutely beautiful in a bowl. It’s made with real fresh or frozen raspberries and it tastes as good as it looks. The bright red color makes it perfect for serving at parties or special occasions.
I love this one because it’s dairy-free and incredibly easy to make. Best for summer gatherings or anyone who loves a fruity, tangy frozen treat.
Serve: 4 | Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min + 24 hrs bowl freeze
Ingredients:
- 3 cups fresh or frozen raspberries
- ¾ cup sugar
- ½ cup water
- 1 tbsp fresh lemon juice
How To Make Raspberry Sorbet
Make syrup — Combine sugar and water in a small pot. Heat until sugar dissolves. Cool completely.
Blend the berries — Blend raspberries until smooth. Strain through a fine mesh sieve to remove the seeds.
Combine — Stir lemon juice and sugar syrup into the raspberry puree.
Chill — Refrigerate for 1 hour.
Churn — Pour into the running machine through the ingredient chute. Churn for 25 to 30 minutes.
Freeze — Transfer to an airtight container and freeze for 2 hours.
Butter Pecan Ice Cream Recipe
Butter pecan is a Southern classic and it deserves a spot in your Elite Gourmet ice cream maker rotation. The buttery, toasty pecans mixed into a rich vanilla cream base are just so good together.
I love this one because it feels warm and comforting even though it’s cold. Add the pecans through the ingredient chute halfway through churning. Best for fall, holidays, or whenever you want something that tastes like home.
Serve: 6 | Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min + 24 hrs bowl freeze
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 tbsp butter
- ¾ cup pecan halves
- Pinch of salt
How To Make Butter Pecan Ice Cream
Toast the pecans — Melt butter in a pan over medium heat. Add pecans and a pinch of salt. Toast for 3 to 4 minutes until golden and fragrant. Set aside to cool.
Make the base — Whisk together heavy cream, milk, sugar, and vanilla until sugar is dissolved.
Chill — Refrigerate for 1 hour.
Churn — Pour into the running machine. Churn for 20 to 25 minutes.
Add pecans — Halfway through churning, add the toasted pecans through the ingredient chute.
Freeze — Transfer to an airtight container and freeze for 2 hours.
Birthday Cake Ice Cream Recipe
Birthday cake ice cream is fun, festive, and loved by everyone from 5 to 95. This one tastes like vanilla cake batter with rainbow sprinkles and it’s every bit as joyful as it sounds. I love making this for birthday parties or any time you want to add a little celebration to your day.
Add the sprinkles through the chute near the end of churning so they don’t melt into the batter. Best for birthdays, celebrations, or just making a regular day feel special.
Serve: 6-8 | Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min + 24 hrs bowl freeze
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 2 tsp vanilla extract
- 1 tsp almond extract
- ¼ cup rainbow sprinkles
How To Make Birthday Cake Ice Cream
Mix the base — Whisk together heavy cream, milk, sugar, vanilla extract, and almond extract until the sugar fully dissolves.
Chill — Refrigerate for 1 hour.
Churn — Pour through the ingredient chute while the machine is running. Churn for 25 minutes.
Add sprinkles — With about 5 minutes left, pour the rainbow sprinkles through the ingredient chute.
Finish and freeze — Let it churn for the remaining time. Transfer to an airtight container and freeze for 2 hours.
Quick Tips for Getting the Best Results From Your Elite Gourmet Ice Cream Maker
Now that you have 16 elite gourmet ice cream maker recipes to work with, here are a few last tips to make sure every batch is a success.
Always freeze the bowl for 24 hours. This is non-negotiable. A partially frozen bowl gives you soupy ice cream.
Keep your mixture under 900ml. That’s just over 30oz. Stay under that limit and your machine can handle the expansion without overflowing.
Don’t stop the machine mid-churn. If the paddle stops rotating, the ice cream can freeze solid around it and jam the machine. If that happens, turn it off, let it cool, and restart.
Add hard mix-ins late. Things like nuts, chocolate chips, and candy pieces go in during the last 10 minutes of churning. Big pieces can jam the paddle.
Want firmer ice cream? Freeze it in an airtight plastic container for 2 or more hours after churning. Don’t store it in the freezer bowl — it’ll stick and can damage the bowl.
Sweeten to taste. Homemade ice cream always tastes less sweet than the mixture before freezing. Taste your mixture and adjust before you churn.
If you don’t have the Elite Gourmet 2qt ice cream maker yet or you’re thinking about gifting one, it’s honestly one of the most fun kitchen appliances to own.
You can check it out on Amazon — it’s easy to use and pretty affordable for what it does. I use mine almost every week in the summer.
Now go freeze that bowl and get churning. You’ve got 16 recipes to try and none of them are going to make themselves.
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