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DIY Ice Cream Scoops

Discover endless flavor combinations for homemade ice cream with this guide to unique mix-ins, toppings, and serving ideas.

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DIY Ice Cream Scoops

Tailor Basic Flavors to Your Taste Buds

Start With a Schnucks Ice Cream

Vanilla - 1/2 gallon
Chocolate - 1/2 gallon

Serving Size: 2 scoops

Add a Mix-In

  • Pumpkin puree - 15-oz. can
  • Strawberry chunks - 1 cup
  • Pear chunks - 1 cup
  • Banana slices - 1 cup
  • Apple chunks - 1 cup
  • Apple cider - 1 cup
  • Espresso - 1 shot
  • Jell-O (powder) - 3.4-oz. packet
  • Cinnamon - 1 tsp.
  • Chai spice - 1 tsp.
  • Spirit - 1/4 cup
Add Somethin' Crunchy

  • Graham crackers - 4.8-oz. sleeve
  • Mini chocolate chips - 1 cup
  • White chocolate morsels - 1 cup
  • Marshmallows - 1 cup
  • Brownie bites - 1 cup
  • Cookie dough - 1 cup
  • Peanuts - 1 cup
  • Oreo - 1 cup
  • Pretzels - 1 cup
  • Granola - 1 cup
  • Sprinkles - 1/2 cup
  • Fruit Loops - 1 cup
  • Candied pecans - 1 cup
  • Chocolate chunks - 1 cup
Add a Sauce

Maple syrup - 3 tbsp.

Hot fudge - 1 cup

Caramel - 1 cup

Honey - 1 cup

Condensed milk - 14-oz. can


Put It All Together

1. Place a large bowl in the freezer to prepare for ice cream, about 30 minutes.
2. In a small bowl, combine all mix ins. Whisk 2 minutes or until fully combined. Set aside.
3. Add ice cream to the large chilled bowl. Using an electric mixer, mix on low until ice cream is soft but not melted, about 5 minutes.
4. Add mixed toppings. Mix on low until just combined.
5. Working quickly, transfer the mixed ice cream into a smaller bowl or reusable container. Immediately cover with a double layer of plastic wrap, pressing the first layer of wrap to surface of ice cream to minimize exposure to air. Wrap tightly with a second layer of plastic to seal the entire bowl. Place in deepest part of freezer, closest to your ice bin. Freeze at least 4 hours, best overnight, before serving.


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