Homemade Ice Cream Cup Recipe

Make custard base

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream and heat over medium until just below simmer (steam and small bubbles at edges), about 5–7 minutes. Stir in 3/4 cup sugar until mostly dissolved.

Whisk the 4 egg yolks in a medium bowl. Temper yolks by slowly ladling about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to avoid scrambling. Then pour the tempered yolk mixture back into the saucepan.

Cook over medium-low, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not boil.

Remove from heat and stir in 2 tsp vanilla extract and 1/8 tsp salt. Strain the custard through a fine mesh sieve into a bowl to remove any cooked bits. Cool to room temperature, then cover and chill in the refrigerator at least 4 hours or overnight.

Churn & freeze

Freeze the chilled custard in an ice cream maker according to manufacturer instructions until soft-serve consistency (usually 20–30 minutes). Transfer to a lidded container and freeze at least 2 hours for scoopable texture.

In a saucepan whisk together 3/4 cup whole milk, 3/4 cup heavy cream, 1/2 cup sugar and 1/4 cup cocoa powder. Warm over medium until steam appears and mixture is smooth, whisking to dissolve cocoa and sugar.

Remove from heat and add 2 oz chopped bittersweet chocolate; whisk until fully melted and smooth. Whisk 3 egg yolks in a bowl. Temper yolks by adding about 1/3 cup of the warm chocolate milk mixture while whisking, then return yolks to saucepan.

Cook over medium-low, stirring constantly, until thick enough to coat the back of a spoon (170–175°F / 77–80°C). Remove from heat; stir in 1 tsp vanilla and 1/8 tsp salt. Strain, cool to room temperature, then refrigerate until cold (4 hours or overnight).

Churn in your ice cream maker per manufacturer directions until soft-serve, then freeze in a container at least 2 hours to firm.

Combine 2 cups full-fat Greek yogurt with 1 cup mango puree, 1/4 cup honey (or maple syrup), 1 tbsp lime juice and 1/8 tsp salt in a bowl. Taste and adjust sweetness or lime as desired.

For a smoother, more uniform texture: blitz the mixture in a blender for 20–30 seconds. For a textured cup, fold mango puree into yogurt by hand to keep streaks.

Spoon mixture into a shallow, freezer-safe container (or directly into serving cups). Cover and freeze for at least 2–3 hours, stirring vigorously every 30 minutes for the first 1.5 hours to reduce iciness, or freeze undisturbed for a firmer scoop.

Make simple syrup

In a small saucepan combine 1/2 cup water and 1/2 cup sugar. Heat over medium, stirring until sugar dissolves. Remove from heat and cool slightly.

In a blender combine 3 cups berries and the cooled simple syrup. Add 1 tbsp lemon juice and 1 tsp optional liqueur if using. Blend until smooth, about 30–60 seconds.

Taste and adjust sweetness: if too tart, add up to 1–2 tbsp more sugar or honey. Strain the puree through a fine mesh sieve to remove seeds for a silky sorbet (optional). Chill the puree thoroughly (1 hour).

Churn in an ice cream maker according to manufacturer directions until sorbet is thick and holds shape (15–25 minutes). Transfer to a container and freeze 1–2 hours to firm to scoopable texture. If no ice cream maker: pour chilled puree into a shallow pan and freeze, stirring vigorously every 30 minutes until firm (about 2–3 hours).

Scoop or spoon chosen frozen base into mini waffle cones or small serving cups. For each serving, use about 1/2 cup packed ice cream/sorbet (yielding approximately 6 servings total from these batches).

Add optional toppings: drizzle with chocolate syrup, sprinkle chopped toasted nuts, add fresh berries or mango cubes, and finish with a dollop of whipped cream if desired.

Serve immediately for soft-scoop texture. If you need to hold assembled cups for later, store covered in the freezer up to 24 hours; thaw at room temperature 5–10 minutes before serving for easiest scooping.