Ice Cream Cookbook: Homemade Ice Cream, Gelato, Sherbet, and Frozen Yogurt Recipes with and without an Ice Cream Maker

Vanilla and chocolate are only the beginning. Louise Davidson’s Ice Cream Cookbook gathers recipes for homemade ice cream, gelato, sherbet, and frozen yogurt, with instructions designed for making the treats with or without an ice cream maker. The result is a broad collection for cooks who enjoy choosing a flavor, preparing a base, and letting the freezer do its work.

Four ways to make a frozen dessert 🍦

The recipes are organized into four sections: ice cream, gelato, sherbet, and frozen yogurt. Familiar favorites sit alongside more unexpected combinations, including matcha green tea, avocado and mint, papaya and passion fruit, chocolate sherbet, and chocolate protein frozen yogurt.

From classic scoops to fruit-forward flavors

There’s plenty here for a traditional ice-cream craving—vanilla, coffee, chocolate, rocky road, and mint chocolate chip—as well as recipes that bring fruit, nuts, and other flavors into the mix. The separate gelato, sherbet, and frozen-yogurt sections offer useful variety when you want something different from a classic cream-based scoop.

Make it with the equipment you have

The opening section introduces the basic equipment and explains approaches for preparing frozen desserts with an ice cream maker or by hand. That flexibility makes the book approachable for cooks who already own a machine and for those who prefer to start with ordinary kitchen tools and a freezer-safe pan.

A practical collection for home dessert-makers

With its clearly grouped recipes, range of flavors, and closing cooking conversion charts, this cookbook offers plenty of ideas for planning a homemade frozen treat. Keep it close for a familiar favorite—or when the combination of fruit, chocolate, coffee, or nuts calls for something new.