Vanilla, Chocolate, Espresso, Blueberry Swirl, Chocolate Sorbet, Cherry Sorbet, Melon Sorbet.

In a medium saucepan, combine whole milk, heavy cream, sugar, and vanilla extract. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling. Remove from heat and cool.

Vanilla Ice Cream Base

Add cocoa powder to the warm vanilla base and whisk until smooth. Cool the mixture completely.

Chocolate Ice Cream Base

Dissolve the espresso powder in the warm vanilla base and whisk until smooth. Cool the mixture completely.

Espresso Ice Cream Base

In a blender, combine fresh blueberries, sugar, water, and lemon juice. Blend until smooth, then strain through a fine mesh sieve if desired. Chill the mixture in the refrigerator.

Blueberry Sorbet

In a blender, combine pitted cherries, sugar, water, and lemon juice. Blend until smooth, then strain through a fine mesh sieve if desired. Chill the mixture in the refrigerator.

Cherry Sorbet

In a blender, combine cubed melon, sugar, water, and lemon juice. Blend until smooth, then strain through a fine mesh sieve if desired. Chill the mixture in the refrigerator.

Melon Sorbet

Pour the cooled ice cream base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours.

Churn Ice Cream

Pour the chilled sorbet mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours.

house made ice cream or sorbet (three scoops)

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!