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Pull out the mixing bowls, because National Ice Cream Day is almost here. Whether you’re a seasoned home cook or brand-new to frozen desserts, homemade ice cream is more approachable than you think and far more satisfying than anything from the freezer aisle.

When Is National Ice Cream Day?

National Ice Cream Day is celebrated on the third Sunday of July every year. President Ronald Reagan officially designated it in 1984 as part of National Ice Cream Month, recognizing ice cream as a wholesome treat enjoyed by people of all ages. Today it’s the perfect excuse to skip the store and make something from scratch.

Why Should You Make Ice Cream at Home?

Making ice cream at home puts you in complete control. You choose the ingredients, customize the flavors and skip the artificial additives. You can go dairy-free, sugar-conscious or completely over-the-top indulgent.

Studies have reported that eating half a cup of ice cream a day can lower your risk of heart problems and diabetes-related illnesses. Of course, balance is key, but that’s still permission to enjoy your scoop guilt-free. Playfulness in adults is also closely linked to positive psychological functioning, and making homemade ice cream with friends is a pretty delicious way to tap in to that.

What Equipment Do You Need To Get Started?

You don’t need a fancy machine to make great homemade ice cream. Here’s your basic setup:

• A heavy-bottomed saucepan for heating bases
• A whisk and rubber spatula
• A chilled mixing bowl
• An ice cream machine or loaf pan for no-churn
• An airtight container for freezing

Which Homemade Ice Cream Recipes Should You Try This National Ice Cream Day?

Each of these recipes works whether you have a machine or just a loaf pan and a freezer. Pick one, pick all five or mix and match for a full toppings bar.

1. Classic Vanilla Bean Ice Cream

You can’t go wrong with a well-made vanilla. Using real vanilla bean paste makes a world of difference compared to extract, and this base is the foundation for every sundae and float you’ll want this summer.

What you’ll need:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 egg yolks
• 1 tablespoon vanilla bean paste
• Flaky sea salt for topping

How to make it:

1. Combine the cream, milk, sugar, egg yolks and vanilla bean paste in a saucepan over medium heat.
2. Stir constantly until the mixture coats the back of a spoon.
3. Remove from heat and chill completely in the refrigerator.
4. Churn according to your machine’s instructions, or pour into a loaf pan and freeze for at least six hours.
5. Top each scoop with a pinch of flaky sea salt before serving.

2. Lemon Lavender Sorbet

For a bold, dairy-free option that feels as elegant as it tastes, this sorbet delivers. The brightness of fresh lemon paired with floral lavender creates a combination that’s refreshing, sophisticated and completely unexpected.

What you’ll need:

• 2 cups water
• 1 cup sugar
• 2 tablespoons dried culinary lavender
• 1 cup fresh lemon juice (about 6 lemons)
• 1 tablespoon lemon zest

How to make it:

1. Combine the water, sugar and lavender in a saucepan over medium heat and stir until the sugar dissolves.
2. Remove from heat and let the lavender steep for 20 minutes, then strain out the buds.
3. Stir in the lemon juice and zest, then chill the mixture completely.
4. Churn for a smooth finish, or pour into a shallow pan and scrape with a fork every 30 minutes until frozen.
5. Serve garnished with a sprig of fresh lavender or a twist of lemon zest.

3. Cold Brew Coffee Ice Cream

Coffee lovers, this is the scoop you’ve been waiting for. If you already have iced coffee recipes in your summer rotation, you’ll find the technique translates beautifully to ice cream. Research has found that combining coffee with probiotic-rich dairy in ice cream production creates an innovative functional food, meaning the antioxidant properties of coffee paired with gut-friendly cultures make your dessert work a little harder for you.

What you’ll need:

• 1 cup coarsely ground coffee
• 4 cups cold water
• 2 cups heavy cream
• 3 egg yolks
• 3/4 cup sugar
• Salted caramel or chocolate-covered espresso beans for topping

How to make it:

1. Steep the ground coffee in cold water overnight, then strain into a concentrated extract.
2. Whisk together the heavy cream, egg yolks and sugar in a saucepan over medium heat until the mixture coats the back of a spoon.
3. Stir in the coffee concentrate. Go strong here because cream mutes intensity and the flavor mellows considerably once frozen.
4. Chill completely, then churn or freeze in a loaf pan for at least six hours.
5. Finish with salted caramel or chocolate-covered espresso beans.

4. Mango Tajin Paletas

Paletas are Mexican-style ice pops, and they belong in your freezer all summer long. This version leans into the mango-and-chili combination that has become a standout flavor pairing well beyond its origins. Ataulfo (honey) mangoes work best here since they’re smaller, less fibrous and sweeter than standard varieties.

What you’ll need:

• 3 cups ripe mango chunks (Ataulfo preferred)
• 2 tablespoons lime juice
• 1 tablespoon sugar
• Pinch of salt
• Tajin for dusting

How to make it:

1. Blend the mango, lime juice, sugar and salt until smooth.
2. Pour into popsicle molds and freeze for one hour before inserting sticks.
3. Freeze fully for at least six hours.
4. Unmold, dust generously with Tajin and serve immediately.

5. No-Churn Brown Butter Pecan Ice Cream

This recipe delivers an impressive result without the fuss of a custard base or a machine. No-churn ice cream uses whipped heavy cream and sweetened condensed milk to get the job done.

What you’ll need:

• 4 tablespoons unsalted butter
• 1 cup pecans
• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla
• 2 tablespoons bourbon (optional)

How to make it:

1. Brown the butter in a saucepan over medium heat until golden and nutty-smelling, then let it cool completely.
2. Toast the pecans in the same pan until fragrant, then set aside.
3. Whip the heavy cream to stiff peaks.
4. Fold in the condensed milk, vanilla, cooled brown butter and bourbon until combined.
5. Gently fold in the toasted pecans.
6. Transfer to a loaf pan, press plastic wrap to the surface and freeze overnight.

How Can You Make Every Scoop Better?

A few small habits will noticeably improve your results, whether you’re making your first batch or your fiftieth. Keep these in mind before you start churning:

• Chill your base, bowl and loaf pan before you start. Warm tools create larger ice crystals and a grainier texture.
• Don’t skip the fat. Heavy cream and whole milk are structural, and low-fat substitutes produce ice milk, not ice cream.
• Taste before you churn. Cold mutes sweetness, so your base should taste slightly over-sweetened at this stage.
• Press plastic wrap or waxed paper directly to the surface before replacing the lid and store in the main part of the freezer. According to the International Ice Cream Association, you should enjoy ice cream within a month for best quality. 

How Will You Make Your National Ice Cream Day Unforgettable?

This July, skip the store pint and make something that’s entirely yours. Set up a toppings bar, invite your people over and go bold with a flavor you’ve never tried before. The messiest scoops are always the most delicious, and that’s exactly the point.