Homemade Ice Cream Recipes to Sweeten Your Summer

Homemade Ice Cream for Labor Day: Classic, Cool, and Oh-So-Creamy

There’s just something about homemade ice cream in summer that makes everything feel a little more magical—especially when it’s shared at the campground or churned up with the kids. As Labor Day weekend nears, I wanted to round up a few favorite easy summer ice cream recipes that go beyond your everyday vanilla. One of my favorite seasonal traditions is firing up our little vintage-style ice cream maker and letting it do its thing while we relax outdoors.

If you're like me and prefer your ice cream egg-free (custards are great, but a bit fussy), you’re going to love this no-cook homemade vanilla ice cream recipe. I’m also sharing two vintage recipes from my 1964 cookbook, Famous Food from Famous Places—because classic never goes out of style!

Whether you're gathered around the picnic table or handing out cones to your campsite crew, these ice cream flavors are sure to cool things down and sweeten up your summer plans.

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🍨 Classic No-Cook Vanilla Ice Cream

This is the best homemade vanilla ice cream without eggs. It’s smooth, creamy, and super simple.

• 2 cups heavy whipping cream
• 2 cups whole milk
• ¾ cup granulated sugar
• 1 tablespoon pure vanilla extract

Instructions:

1. Whisk milk and sugar together until fully dissolved.
2. Stir in the cream and vanilla extract.
3. Pour into your ice cream maker and churn according to the manufacturer’s instructions.
4. Serve soft or freeze for 2–4 hours for a firmer consistency.

🌿 Fresh Garden Mint Pineapple Ice Cream (1964)

This pineapple mint ice cream recipe from scratch is light, refreshing, and has a vintage flair that will impress your holiday guests.

• 1½ cups sugar
• 1½ cups water
• 1 cup finely crushed fresh pineapple
• 2 cups finely crushed fresh mint leaves
• 1 cup light corn syrup
• 1 cup canned unsweetened pineapple juice
• 2 cups milk
• 2 cups whipping cream
• ¼ cup crème de menthe

Instructions:

1. In a saucepan, bring sugar and water to a boil. Cook to soft ball stage (236°F).
2. Add mint leaves and simmer for 10 minutes. Remove and strain.
3. Stir in corn syrup and let cool.
4. Combine with remaining ingredients and churn in your ice cream maker.
5. Let ripen in freezer for a few hours. Makes 2 quarts.

Glamper Tip: Serve in frosted glass bowls or vintage-style cups for that retro summer charm.

🍋 Lotus Ice Cream (1964)

This light lemon and almond flavor is a nostalgic ice cream recipe that’s perfect after summer grilling.

• 2⅔ cups light cream
• 1 cup sugar
• ⅓ cup lemon juice
• ⅓ cup chopped toasted almonds
• 1½ teaspoons grated lemon rind
• ½ teaspoon vanilla extract
• ⅛ teaspoon almond extract

Instructions:

1. Combine all ingredients in a bowl and stir until sugar is dissolved.
2. Churn in your home ice cream machine.
3. Ripen in freezer for 4 hours for best results. Makes 1 quart.

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✨ Final Scoop

There’s something joyful about making your own ice cream. It’s hands-on, nostalgic, and turns simple ingredients into summertime magic. Whether you go for the best homemade vanilla ice cream or try the vintage pineapple mint and lemon-almond combos, you’re sure to make memories that taste as good as they feel.

I’ve used the same ice cream maker since I got married—over 25 years ago! But I think this might be the summer I retire it. If you’re shopping for something new with a vintage feel, I love this one: check it out here.

So dust off that ice cream maker and make this Labor Day (and every summer day after) a little cooler—literally!  If you would like print outs for these recipes, you can also access them through my Google Folder.