10 Ice Creams Chefs Keep on Hand All Summer
Nothing says summer quite like a scoop of ice cream, and chefs know exactly which flavors never let them down. Some are timeless classics that bring comfort in every bite, while others lean on bold twists that keep things exciting. These aren’t just desserts, they’re staples that carry stories, textures, and flavors worth savoring long after the cone is gone. From creamy custards to nutty delights, these are the frozen favorites chefs always keep close at hand.
1. No-Churn Vanilla Ice Cream
No-churn vanilla is the working chef’s secret for steady, reliable frozen dessert without an ice cream maker. Whip heavy cream to soft peaks, fold in sweetened condensed milk and vanilla, and freeze until firm. The method traps air and gives a scoopable, creamy texture while skipping custard-cooking and churning. It’s fast, forgiving, and easy to flavor, fold in browned butter, toasted seeds, or a bean scrape for nuance. Make it in a shallow pan so it freezes evenly and softens more predictably at serving time.
2. No-Churn Blackberry Ice Cream
Blackberry no-churn offers bright fruit clarity without a custard base. Cook the berries down with a touch of sugar to concentrate flavor and strain for a smooth swirl, or fold in coarse compote for texture. The fruit’s natural acidity cuts the dairy richness and keeps each spoonful lively, so chefs will often macerate berries briefly to pull out juice, then cool fully before folding into whipped cream and condensed milk. Because there’s no egg custard to temper, this version is fast and especially forgiving in warm weather.
3. Strawberry Ice Cream (Chef-style)
Strawberry ice cream gets better when you pair ripe fruit with a restrained custard or a fine no-churn base. Macerate berries with a touch of sugar to release juices, then either fold into stabilized whipped cream or incorporate into a cooked custard for deeper flavor and silky mouthfeel. Small seeds can be reduced by passing purée through a sieve for a smooth texture. Many chefs balance fruit with a little lemon or balsamic to brighten the berries and add complexity without masking freshness. Chill the base well before freezing for the best structure.
4. Simple Four-Ingredient Vanilla Ice Cream
A minimalist vanilla, milk, cream, sugar, and real vanilla rewards attention to technique. Gently heat the dairy with scraped vanilla to bloom aroma, then cool and churn, or use the no-churn condensed milk shortcut for a quicker result. The quality of the vanilla and the ratio of cream to milk determine richness and scoopability, so adjust for your freezer’s coldness. For a higher butterfat mouthfeel, favor more cream; for lighter, use more milk. Finish with a short rest in the freezer so the texture stabilizes before scooping.
5. Italian Crema (Gelato alla Crema)
Gelato alla crema celebrates silk over fat. The base is milk-forward with a smaller proportion of cream and egg yolks for a dense, intensely flavored experience that highlights subtle notes like vanilla or citrus. It freezes with less air than American ice cream, so the texture is dense, velvety, and very scoopable straight from the freezer. Chefs prize crema for its ability to carry delicate inclusions, candied citrus, toasted nuts, or a light swirl of caramel, without overpowering them. Serve slightly warmer than standard ice cream to lift flavor.
6. Frozen Zabaglione
Frozen zabaglione turns the classic Italian egg-and-sugar custard into a light, mousse-like ice cream with a gentle boozy lift. Whisk egg yolks with sugar over gentle heat until thick and ribbony, then fold in whipped cream and a splash of Marsala or sweet wine before freezing. The cooked eggs stabilize the base and give structure, while the wine provides aromatic depth that keeps the profile adult and nuanced. It’s a refined dessert for entertaining because it feels elevated without being fussy.
7. Frozen Vanilla Custard
Custard-style ice cream uses a cooked base of egg yolks, milk, and cream to create an exceptionally smooth, rich texture. The yolks add silk and body, while cooking the base increases stability and reduces the risk of an icy texture when frozen. Chefs temper the yolks carefully and strain the custard before chilling to ensure an immaculate mouthfeel. Because of its higher egg content, custard freezes densely, holds heat slightly longer on the fork, and pairs beautifully with warm sauces or baked fruit.
8. Bourbon Butterscotch Ice Cream
Bourbon butterscotch is all about caramel chemistry and aromatic lift. Make a deep brown sugar and butter caramel, fold in cream and a splash of bourbon, then chill and churn into a sauce-streaked base. The bourbon amplifies the caramel’s toffee notes and rounds the finish, while a restrained salt flattens cloying sweetness and sharpens nuance. Chefs often age the churned ice cream briefly to let the flavors meld, then ripple in extra sauce for pockets of concentrated butterscotch that sing against the base.
9. Pistachio Ice Cream
Pistachio is a summer standby when you want something nutty but refined. Use high-quality shelled pistachios, toast them lightly to release oils, and grind to a fine paste for the most vivid flavor. Balance the nut’s green, slightly floral profile with a neutral custard or milk base so the pistachio remains the star. A small pinch of salt and a whisper of almond or citrus zest can heighten the nut’s complexity without overtaking it. Properly done, pistachio reads both elegant and comforting.
10. Raspberry-Cardamom Yogurt Semifreddo
Yogurt semifreddo blends tangy cultured dairy with bright fruit and warming spice for an almost-instant frozen dessert. Whip sugar and egg yolks into a ribbon, fold in lightly sweetened Greek yogurt and whipped cream, then fold through raspberry purée and a hint of cardamom before freezing. The yogurt brings lactic tang that cuts richness, while cardamom adds aromatic lift that complements the raspberry’s sharpness. Semifreddo freezes with a mousse-like texture and needs only brief thawing to scoop, making it ideal for make-ahead summer service.
