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Because you deserve way more than 31 flavors.
Summer school and fun are often diametrically opposed, but if making your own ice cream is the subject at hand, you’ll definitely look forward to hitting the books. Let professors Van Leeuwen, Britton Bauer, Lebovitz and other experts teach you the inside scoop on homemade frozen confection success.
Consider “The Perfect Scoop” the ultimate introductory course. Of course, it covers the essentials for ice cream and its extended family members with recipes for traditional flavors and unconventional offerings like Guinness-Milk Chocolate. The all-important extras are covered too with instruction on sauces, mix-ins, and cone construction. Buy Now
Splendid is indeed a name befitting of Jeni Britton Bauer’s cool creations. This James Beard Award-winning book offers an inside look into the backstory behind Jeni’s massive success with a seasonal breakdown of what goes into the scoop shop’s famed offerings. Savannah Buttermint ice cream, Lemon & Blueberry frozen yogurt, and Watermelon Lemonade sorbet are just some of the 100+ fabulous recipes you’ll be able to churn out. Buy Now
I’m sorry, is a bowl of ice cream just not enough dessert for you? Then slap that scoop between two crumbly freshly baked cookies. The fabulous founders of cult ice cream sandwich truck-turned freezer aisle favorite Coolhaus present the blueprints to some of their most inventive and iconic architecturally-themed offerings like Brown Butter Candied Bacon ice cream with Pretzel Chocolate Chunk cookies and Strawberries & Cream gelato with snickerdoodles (a.k.a. The Frank Behry). Buy Now
If you’re unfamiliar with the majesty of Mexican ice cream, let Fany Gerson be your guide. The Mexico City-born chef offers the history of helados as well as traditional and modern recipes for flavors such as Avocado-Chocolate and the spicy Deviled Mango sorbet which simultaneously brings and beats the heat. Buy Now
With a foreword by Anthony Bourdain, you know this memoir/recipe guide (learn how to dip the iconic Salty Pimp!) has legit foodie cred. Using a clever yearbook format, Big Gay Ice Cream founders Petroff and Quint offer a generous sprinkling of humor to their insider tips and tricks geared towards newbie freshmen and seasoned seniors alike. Buy Now
Combine your favorite nightcap and dessert thanks to the madcap minds behind New York-based Tipsy Scoop. You’ll be drunk in love with Tavss and Chitwood’s 40-plus recipes for their fetching booze-spiked ice creams and sorbets (for a taste, try your hand at Mango Margarita) which reach up to 5% ABV. Buy Now
The main takeaway in the official cookbook from Oprah-approved Salt & Straw is it’s all about the base. Once you master the foundation to the craft ice cream sensation, there are plenty of recommendations as to where to go from there, from the standards (chocolate, vanilla, strawberry) to the deep cuts—kale and cheese, anyone? Buy Now
A truly delicious could-have-fooled-me vegan ice cream can be hard to come by, and even if you’ve found one you like, chances are good that it comes with a hefty price tag. Get comfortable making your own, indulging more often and saving a few bucks with tips from FoMu founder Deena Jalal. Her plant-based alternatives like Peanut Butter Mud Pie and Brown Sugar Corn are also sure to satisfy the lactose-intolerant folks out there. Buy Now
Vermont may have Ben & Jerry but Brooklyn is proud to claim Ben & Pete. The brothers Van Leeuwen and partner Laura O’Neill compile their 100 favorite ice cream recipes. Flavors span the globe from Indian Masala Chai to French-influenced Calvados and Crème Fraîche. No passport required. Buy Now