Big Dipper Ice Cream Recipe

Make chocolate base

Whisk together milk, heavy cream, sugar, cocoa powder and salt in a small saucepan over medium-low heat until sugar dissolves and mixture is warm but not boiling (about 3–4 minutes). Remove from heat and stir in finely chopped bittersweet chocolate and vanilla until smooth. Cool to room temperature, then chill in refrigerator at least 30 minutes or until cold.

Churn and freeze: Pour chilled mixture into an ice cream maker and churn according to manufacturer instructions until it reaches soft‑serve consistency (usually 15–20 minutes for a small batch). Transfer a single scoop portion to a serving cup or cone and freeze 10–15 minutes to firm slightly, if desired.

Make caramel

In a small heavy-bottomed saucepan, melt granulated sugar over medium heat without stirring (you can swirl the pan occasionally). When it turns amber (2–4 minutes), remove from heat and carefully whisk in the butter until combined. Slowly whisk in the warmed 2 tbs heavy cream (mixture will bubble). Stir in a pinch of sea salt. Allow caramel to cool slightly.

Make base and combine: Whisk together milk, 0.25 cup heavy cream, vanilla and the cooled caramel until smooth. Chill the mixture until cold (30+ minutes). Churn in an ice cream maker per manufacturer instructions to soft‑serve consistency (about 15–20 minutes). Freeze scoop briefly to firm before serving.

Whisk milk, heavy cream, sugar, vanilla and salt in a bowl until sugar dissolves. Chill mixture until cold (15–30 minutes). Churn in an ice cream maker according to manufacturer instructions until thickened (10–20 minutes). Scoop and serve immediately or freeze 10 minutes to firm.

Infuse and combine

Warm milk and heavy cream gently in a saucepan, add white chocolate and stir off heat until melted. Whisk in sugar, peppermint extract and salt until combined. Chill completely (30 minutes).

Churn and add mix-ins: Churn the chilled base in an ice cream maker per instructions. With 2–3 minutes left in the churn, fold in the roughly chopped mini white creme cookies so they remain chunky. Scoop and briefly firm in freezer if desired.

Make huckleberry purée

In a small saucepan combine huckleberries, 1/2 tbs sugar and lemon juice. Cook over medium heat for 3–4 minutes until berries break down. Mash with a spoon or small potato masher and cook another minute. Remove from heat and strain through a fine mesh if you prefer a smooth purée. Chill completely.

Make base and combine: Whisk milk, heavy cream, remaining sugar, vanilla and salt until sugar dissolves. Stir in chilled huckleberry purée. Chill until cold (30 minutes), then churn in an ice cream maker per manufacturer instructions. Scoop and serve.

Whisk cooled espresso/coffee into milk, heavy cream, sugar, vanilla and salt until sugar dissolves. Chill the mixture thoroughly (at least 30 minutes). Churn in an ice cream maker until thickened (10–20 minutes). Scoop and serve immediately or firm briefly in freezer.

Make simple purée

Combine raspberries, sugar and water in a small saucepan. Warm gently until sugar dissolves and fruit softens (2–3 minutes). Remove from heat, stir in lemon juice, then purée using a blender or immersion blender until smooth. Strain through a fine mesh to remove seeds if desired. Chill completely.

Freeze: Pour chilled purée into an ice cream maker and churn according to manufacturer instructions until sorbet is smooth and scoopable (10–15 minutes). Alternatively, freeze in a shallow container, stirring every 20–30 minutes until firm. Scoop and serve.

Scoop each flavor: Use a warmed scoop (dip in hot water and wipe) to form a neat single scoop. Place in cone or small cup. Garnish as appropriate: chocolate shavings for chocolate, a pinch of sea salt for salted caramel, cookie crumbs for White Mint Oreo, or fresh berries for huckleberry/raspberry. Serve immediately.