August may be winding down, but there is still time for one more cold dessert before fall flavors take over. These 17 recipes cover classic churned ice creams, no-churn options, fruit-forward scoops, Ninja Creami pints, sorbet, and two bigger desserts for sharing. The mix runs from pistachio and mango to cookies and cream, salted caramel, rocky road, and Baked Alaska. Keep one in the freezer for the last warm afternoons, backyard dinners, and weekends that still feel like summer.
Pistachio Ice Cream
A nutty scoop with a pale green finish, Pistachio Ice Cream combines raw unsalted pistachios, heavy cream, sugar, and vanilla, then churns for about 25 minutes before a longer freeze. The recipe makes 8 servings and takes 6 hours 35 minutes total, most of it hands-off freezing time. It fits a late-August afternoon when you want something cold but a little richer than fruit ice. Serve it in bowls or cones with the reserved pistachio mixture on top.
Get the Recipe: Pistachio Ice Cream
Biscoff Ice Cream
Cookie butter runs through every scoop of Biscoff Ice Cream, with Biscoff spread, heavy cream, sugar, vanilla, and crumbled cookies building both flavor and crunch. It makes 6 servings and takes 4 hours 30 minutes total, including a 25-minute churn and freezer time to firm. This is a strong end-of-summer pick when plain vanilla sounds too quiet. Scoop it into bowls or cones and finish with extra cookie crumbs for texture.
Get the Recipe: Biscoff Ice Cream
Tiramisu Ice Cream
Coffee-shop flavors move straight to the freezer in Tiramisu Ice Cream, which blends mascarpone, whole milk, amaretto, espresso, semi-sweet chocolate, and chopped ladyfingers. The recipe makes 12 servings in 2 hours 15 minutes, with most of the wait coming from chilling and freezing. It works nicely for one of those last warm August evenings when you still want dessert after dinner. A dusting of cocoa powder keeps the tiramisu character clear without extra fuss.
Get the Recipe: Tiramisu Ice Cream
No Churn Salted Caramel Ice Cream
Silky caramel ribbons make No Churn Salted Caramel Ice Cream a freezer dessert that needs no ice cream maker. Heavy cream, sweetened condensed milk, salted caramel sauce, and sea salt come together in 5 hours 5 minutes total, yielding 8 servings after the long freeze. The no-churn method is handy when August is ending but you still want one more homemade frozen dessert. Add a little extra caramel and a light sprinkle of sea salt before serving.
Get the Recipe: No Churn Salted Caramel Ice Cream
Dairy Free Ice Cream
Cool and creamy without dairy, Dairy Free Ice Cream uses full-fat coconut milk, maple syrup, vanilla, and a pinch of salt for a short ingredient list. The recipe makes 8 servings and takes 4 hours 45 minutes total, including churning and several hours in the freezer. It brings a coconut-backed option to the final hot days of August without leaning on heavy cream. Let it soften briefly at room temperature, then scoop into cups or cones.
Get the Recipe: Dairy Free Ice Cream
Neapolitan Ice Cream
Three classic flavors share one loaf pan in Neapolitan Ice Cream, where a whipped cream and condensed milk base is divided into vanilla, chocolate, and strawberry sections. The recipe serves 6 and takes 5 hours 35 minutes, with most of that time used for freezing. Its striped look makes a playful choice for the last backyard dinners and warm weekends of August. Slice or scoop across all three sections so each serving gets a bit of every flavor.
Get the Recipe: Neapolitan Ice Cream
Strawberry Ice Cream
Fresh berry flavor stays front and center in Strawberry Ice Cream, made with diced strawberries, honey, sugar, lemon juice, heavy cream, and vanilla. It serves 6 and takes 4 hours 40 minutes total, including time for the fruit to release its juices, churning, and a long freeze. Late-August strawberries get one more turn in the freezer before fall baking takes over. Add a few fresh strawberry slices on top when serving.
Get the Recipe: Strawberry Ice Cream
Vanilla Ice Cream
Clean vanilla flavor is the whole point of Vanilla Ice Cream, which uses heavy whipping cream, sugar, a vanilla bean, and pure vanilla extract. The recipe serves 8 and takes 4 hours 10 minutes total after chilling, churning, and freezing. Its simple base makes it useful for the last sundaes, cones, and warm-night desserts of August because toppings can change the direction completely. Serve it plain or add fruit, syrup, or another simple topping at the table.
Get the Recipe: Vanilla Ice Cream
Strawberry Shortcake Ice Cream
Shortcake pieces and berry sauce give Strawberry Shortcake Ice Cream more texture than a basic fruit scoop. The recipe layers diced strawberries and sugar with a heavy cream and vanilla base, then adds chopped shortcake cookies. It makes 10 servings in 4 hours 40 minutes total, including 25 minutes of churning and a long freeze. This one stretches strawberry season into dessert form as August winds down. Serve in bowls or cones after letting it soften for a few minutes.
Get the Recipe: Strawberry Shortcake Ice Cream
Ninja Creami Cookies and Cream Ice Cream
Chocolate cookie chunks break up the creamy base in Ninja Creami Cookies and Cream Ice Cream, made with whole milk, heavy cream, confectioners’ sugar, vanilla, and crushed Oreos. The recipe serves 4 and takes 1 day 10 minutes because the pint freezes solid for 24 hours before processing. It suits an August weekend when you can prep the base the day before. Run the Mix-In setting with the cookies, then serve right away or freeze briefly for firmer scoops.
Get the Recipe: Ninja Creami Cookies and Cream Ice Cream
Oreo Ice Cream Cake
Layer after frozen layer makes Oreo Ice Cream Cake a bigger-format dessert for the final parties of summer. A crushed Oreo and butter crust is topped with vanilla ice cream, hot fudge, Cool Whip, and more Oreos. The recipe serves 20 and takes 4 hours 20 minutes total, with freezing between layers doing most of the work. It is especially useful when one bowl of ice cream will not feed the whole table. Let it sit briefly before slicing with a warm knife.
Get the Recipe: Oreo Ice Cream Cake
Mint Chocolate Chip Ice Cream
Cool peppermint and small pieces of chocolate give Mint Chocolate Chip Ice Cream the kind of flavor that still makes sense on the hottest late-August nights. Heavy cream, sugar, peppermint extract, and finely chopped semi-sweet chocolate form the base, with optional green coloring. It makes 4 servings in 3 hours 25 minutes total, including about 25 minutes of churning and a longer freeze. Scoop into bowls or cones and add a few chocolate pieces or fresh mint on top.
Get the Recipe: Mint Chocolate Chip Ice Cream
Ninja Creami Watermelon Sorbet
Bright watermelon turns into a three-ingredient frozen dessert in Ninja Creami Watermelon Sorbet, made with ripe seedless watermelon, lime juice, and honey. The recipe makes 4 servings and takes 1 day 10 minutes because the blended pint needs an 18-to-24-hour freeze before the Sorbet cycle. That long freeze is worth planning for while watermelon is still hanging around in late August. Serve immediately after processing for the softest texture, with mint or extra fruit if you like.
Get the Recipe: Ninja Creami Watermelon Sorbet
Baked Alaska
A toasted meringue shell hides a frozen center in Baked Alaska, which layers a chocolate cake base with 3 pints of ice cream and a thick egg-white meringue. The recipe serves 8 and takes 3 hours 5 minutes total, including 2 hours of freezing before the brief final bake. It gives the roundup one dramatic dessert for an end-of-summer dinner rather than another bowl of scoops. Slice and serve immediately so the warm exterior and frozen center stay distinct.
Get the Recipe: Baked Alaska
Ninja Creami Strawberry Cheesecake Ice Cream
Cheesecake flavor comes through clearly in Ninja Creami Strawberry Cheesecake Ice Cream, thanks to cream cheese, fresh strawberries, whole milk, heavy cream, vanilla, and crushed vanilla biscuit. The recipe serves 4 and takes 1 day 15 minutes because the pint freezes for 24 hours before spinning. It is a good make-ahead choice for one of the final warm weekends of August. Add the remaining strawberries and biscuit during the Mix-In cycle, then top with extra crumbs before serving.
Get the Recipe: Ninja Creami Strawberry Cheesecake Ice Cream
Rocky Road Ice Cream
Chocolate, marshmallows, and nuts give Rocky Road Ice Cream plenty of texture in every scoop. The base uses milk, cocoa powder, sugar, heavy whipping cream, and vanilla before chopped nuts and mini marshmallows are folded in. It serves 8 and takes 3 hours 43 minutes total, including a 3-hour freeze after churning. This is the richer end of the late-summer lineup when fruit flavors are not what you want. Let it soften for a few minutes before scooping.
Get the Recipe: Rocky Road Ice Cream
Mango Ice Cream
Tropical fruit keeps the season bright in Mango Ice Cream, made with ripe mango, sugar, lemon juice, heavy cream, vanilla, and a little salt. The recipe makes 6 servings and takes 4 hours 40 minutes total, including 25 minutes of churning and a 4-hour freeze. It is an easy way to keep summer flavor on the table as August starts slipping into fall. Serve in bowls or cones, with a few fresh mango pieces on top if you have extra.
Get the Recipe: Mango Ice Cream