Thanksgiving is a time to sit back and think about what you're grateful for... Things like family, friends, and most importantly, good food. Let's be honest, Thanksgiving is one of the best holidays. Not only do you get to spend time with your family, but you're surrounded by mountains of glorious food. There's the usual favorites: turkey, mashed potatoes, stuffing... but one food everyone always seems to forget about is ice cream.

Yes, we know, ice cream is a "summer food", with June being the most popular month for ice cream production. But what could be better than covering your favorite dessert pie with a pile of cold, thick, velvety ice cream? Nothing!

These Thanksgiving ice cream recipes are easy to make with your trusty ice cream maker. So as you begin to make your list of food for Thanksgiving dinner, consider adding these these scrumptious ice cream flavors to your list of desserts. And to really impress your guests, order your own colored spoons, individual ice cream cups, and all the other frozen dessert supplies you need.

Cranberry sauce? More like Cranberry Ice Cream!
This flavor is the perfect addition to any ice cream buffet. It's a perfect flavor for the holiday season, with a perfect mix of sweet and spiced flavors! (Recipe makes about 1/2 quarts)

Ingredients:

  • 12 ounces fresh cranberries 
  • 1 1/4 cup sugar 
  • 2/3 cup water 
  • 1/4 tsp lemon zest 
  • 1/2 tsp ground cinnamon 
  • 1/8 tsp ground cardamom 
  • 1 1/2 cups whole milk 
  • 1 tbsp cornstarch 
  • 1 3/4 cups heavy cream 
  • 1/8 tsp salt 

Combine cranberries, sugar, water, and lemon zest in a medium saucepan. Once covered, place over medium heat for 25 minutes, stirring occasionally. Once boiling, remove from heat and pour into a bowl. Then add in cinnamon and cardamom and set aside.

Next, combine 2 tbsp of milk with cornstarch and set aside. Mix the remaining milk with heavy cream in a saucepan, placing it over medium heat until boiling.

Gradually combine the milk mixture and the cornstarch mixture, cooking until it comes to a boil. Combine with cranberry mixture and whisk in the salt. Set bowl in a large bowl filled with ice for 20 minutes to cool. Cover and refrigerate for at least four hours.

Once cooled completely, pour the ice cream mixture into an ice cream maker and follow the manufacturer's instructions. Freeze at least four hours before grabbing some spoons to enjoy.

Can I have s'more Toasted Marshmallow Ice Cream, please?!
You can never go wrong with roasting some marshmallows on a chilly fall night. But if you're looking for your marshmallow fix without having to go outside, this ice cream flavor was made for you. (Recipe makes about 1 quart)

Ingredients:

  • 7 ounces mini marshmallows 
  • 1 1/2 cups whole milk 
  • 1 3/4 cups heavy cream 
  • 1/3 cup sugar 
  • 1/8 tsp salt 
  • 1/2 tsp vanilla 

After preheating the oven to 350F, spread out mini marshmallows on a lined baking sheet. Bake the marshmallows until they're dark brown, about 12 to 14 minutes.

Next, combine heavy cream and sugar in a saucepan and bring mixture to a boil. Cook for about three minutes, allowing the sugar to dissolve. Reduce heat and add in toasted marshmallows. Whisk the mixture until the marshmallows are all melted. Remove from heat and add salt. Set bowl in a larger bowl filled with ice for 20 minutes. Lastly, add in vanilla and cool overnight.

Once completely chilled, use ice cream maker according to manufacturer's instructions. Freeze at least four hours before adding to your ice cream buffet.

These two ice cream flavors will be the perfect addition to your Thanksgiving dinner. They're yummy, easy to make, and your family is sure to be impressed by your homemade ice cream buffet.