This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning.

A delicious and creamy non-dairy frozen treat. Be sure to mix the batter very well before freezing to avoid any clumps in the final product.

We have created a basic vanilla ice cream where any type of dairy free "milk" can be used, be it Soy, Almond, Rice, Hemp, etc. The final product is a bit icier than traditional ice cream, but the flavor has not been compromised!

Finally, a homemade ice cream for diabetics or those watching their sugar intake.

The butter used to toast the pecans can be saved and used over pancakes or waffles.

Do not be intimidated by the multiple steps in this ice cream. The end result of frozen banana, toasted walnuts and flecks of chocolate makes it worth every minute.

For the true vanilla lover. Be sure to use fresh vanilla beans to capture the intense flavor.

While part-skim or fat-free yogurt can be substituted, to get the real flavor and richness of this frozen yogurt it is best to use the whole milk variety.

Be sure to use fresh, ripe mangoes. The better the mango, the better the frozen yogurt.

The combination of the chocolate and the salt from the pretzel is a standout in this tangy and sweet dessert.

A step away from the ordinary sorbets, our Dark Chocolate Sorbet is a real treat.

The basil adds a nice undertone to the sorbet, but any one of your favorite herbs could be substituted.

Not only is this sorbet sweet and refreshing, but the color makes a beautiful presentation on any menu.

A step above the traditional ice cream sandwich cookies. A perfect match for your favorite flavor. If you cannot find cocoa nibs, miniature chocolate chips can be substituted, or you can double the amount of pecans.

We love this recipe with our pistachio ice cream, but any of your favorite flavors would work.

This works well with more than just frozen desserts. Serve over pancakes or crêpes for your loved ones.

Tangy Citrus Sorbet makes a refreshing ending to a rich meal.

All of the flavors of a s’more in one bite of ice cream.

A luxurious treat intended for the adult crowd.

Drizzle in melted chocolate for a decadent stracciatela gelato.

This recipe uses egg yolks to create an extra creamy and custard-like flavor.

For an extra jolt, add some dark chocolate covered espresso beans toward the end of freezing.

The perfect amount of sweet and tart for this classic gelato flavor.

Mascarpone and fig combine deliciously together in this grown up gelato flavor.

Getting tired of the same old pumpkin desserts? Serve this to your guests with some fresh ginger bread and whipped cream.

Delicious when topped with toasted coconut or our Hot Fudge Sauce.

Makes about 5 cups (ten 1/2-cup servings)

The agave nectar gives this vanilla ice cream a honey-like taste.

A little goes a long way when using Stevia. We recommend using only 1 tablespoon of the Stevia powder but if the ice cream is not sweet enough, try adding some blended frozen fruit as well.

There are many alternative sugars on the market now, including coconut sugar (also referred to as “coconut palm sugar.”  Its taste is similar to brown sugar, but has a lower-glycemic index than both brown and refined white sugars. Be sure to find a brand that is 100% coconut (palm) sugar, and not one mixed with other sweetener additives.

Similar tasting to the agave nectar recipe, this flavor is reminiscent of honey. Brown rice syrup, also referred to as Brown Rice Malt, is popular among people who follow a macrobiotic diet because it is a complex carbohydrate. It is not as sweet as sugar, so it requires a bit more to achieve the sweetness desired for ice cream.