Ice cream isn't just for summertime

It's no secret that sweet, creamy and chilled treats are a universal winner. But they're not just for hot sultry days and crisp summer flavours. There's no rule saying that you can't craft an ice cream treat for winter.

Look for spiced, caramelised and warming flavours that are synonymous with cold weather (think cinnamon, ginger and coffee). If you're feeling brave, you can branch out into more outrageous additions like balsamic, chilli and pepper. 

All of our flavours today are made with a simple 'no churn' vanilla base that's so easy you can make it at home with no special equipment needed.

Or you can get creative with an ice cream machine like the Ninja Creami Deluxe 11-in-1 ice cream maker that we're using to add the final touches.

Ice cream base 

Classic no-churn two-ingredient vanilla ice cream base

• 2 cups thickened cream

• 1 x 395g tin sweetened condensed milk 

Method 

1. In a large bowl whip the cream to stiff peaks with an electric mixer. 

2. Gently fold in the sweetened condensed milk, being careful not to knock too much air out. 

3. If you are adding 'bits' to your ice cream or flavourings, fold them through now (see tip below). Pour the cream base into a freezer-proof container with a lid, seal it and place in the freezer overnight (12hours). Scoop and serve with your favourite toppings and sauces. 

Winter flavours to try

Get fruity

Spiced pumpkin pie 

• 1 x base of classic vanilla no-churn ice cream 

• 1 cup roasted pumpkin pie spiced pumpkin (diced pumpkin, roasted with maple syrup and 1 tsp pumpkin spice)

• ¼ cup maple syrup

Spiced apple pie - dairy free

• 1 x 400g tin apple

• ¼ cup coconut cream

• 2 Tbsp caramel sauce

Note: Blitz these up together and freeze, then churn to an ice cream consistency in your Ninja Creami Deluxe.

Get spicy

Chilli dark chocolate

• 1 x base of classic vanilla no-churn ice cream 

• ¼ cup cocoa powder

• 1 x fresh chilli, deseeded and finely sliced

• 200g dark chocolate, finely chopped

• ¼ cup dark chocolate sauce

Hot-ginger, gingerbread and caramel 

• 1 x base of classic vanilla no-churn ice cream 

• ¼ cup crystallised ginger, finely chopped

• 1 cup gingerbread, broken into pieces 

• Caramel sauce, for topping

Get deep and rich

Brown-sugar butterscotch and cinnamon

• 1 x base of classic vanilla no-churn ice cream 

• ¼ cup brown-sugar butterscotch (see recipe below)

• ½ cup pecans, roughly chopped

• 1 tsp cinnamon

For the brown-sugar caramel sauce

• 200g butter

• 200g dark brown sugar 

• ¼ cup cream

• pinch salt

• pinch of cinnamon

Method for the brown-sugar butterscotch 

1. In a small saucepan gently heat the butter and dark brown sugar together on medium heat until completely melted, combined and all the sugar crystals are dissolved — test it between your fingers to make sure you can't feel any gritty bits of sugar. 

2. Add the cream (and cinnamon if using) and gently bring to a simmer, cooking for 5 minutes, then stir through the salt. 

3. Allow to cool a little before pouring into jars and storing in the fridge until needed.

Peanut butter and chilli oil

• 1 x base of classic vanilla no-churn ice cream 

• ¼ cup crunchy peanut butter, mixed in to the ice cream base

• chilli peanut sauce, to drizzle when serving

Other crazy toppings to try 

• Olive oil

• Sweet pickles

• Balsamic glaze 

• Everything bagel spice

Tip: Mix your flavours in before you freeze your no-churn base, unless you are using a machine like the Ninja, where you add the chunks on the "mix-ins" setting. 

Jane de Graaff is Today's kitchen expert, food writer and recipe developer and content creator for fun family recipes of all kinds.

Find all Jane's food adventures, tricks and tips on Instagram and TikTok