In Mexico the paleta cart and the neveria are everyday pleasures, and any Houston summer explains why frozen desserts matter here too. A machine gets you started, but a good book tells you why one batch turns silky and the next turns icy.
This guide picks eight ice cream books from named authors and established publishers, says what each covers and names any reviewers we could find. We have not churned from them, so we tell you whose view each strength comes from.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a restaurant kitchen looks for in a cookbook, the Amazon listing, publisher and author information and published reviews, which we name where we use them.
Quick verdict: the best ice cream cookbook to start with
For most cooks, start with David Lebovitz’s The Perfect Scoop, which the publisher says offers 200 recipes across ice cream, sorbet, gelato and granita. If you want bold flavors, choose Jeni Britton Bauer’s Jeni’s Splendid Ice Creams at Home. If you want a simple method, choose the Salt & Straw Ice Cream Cookbook.
The other five cover serious enthusiasts, dairy-free recipes, an old-school classic, Black ice cream history and gelato.
Five ice cream books side by side
Five of the eight, one for each kind of cook. All eight are described in full below.
| Cookbook | Best for | Recipes | Length | Buy on Amazon |
|---|---|---|---|---|
| One frozen book for every style | 200 | 272 pages, hardcover | View on Amazon | |
Jeni’s Splendid Ice Creams at Home, Jeni Britton BauerBest for bold flavors
|
A famous shop’s recipes | 100 | 217 pages, hardcover | View on Amazon |
Salt & Straw Ice Cream Cookbook, Tyler Malek and JJ GoodeBest for simple method
|
One simple base recipe | Dozens, per the publisher | 240 pages, hardcover | View on Amazon |
Morgenstern’s Finest Ice Cream, Nicholas MorgensternBest for enthusiasts
|
Serious home ice cream makers | More than 100 | 368 pages, hardcover | View on Amazon |
| Plain, classic home recipes | 90 | 128 pages, softcover | View on Amazon |
Cover images from Amazon. Page counts and formats come from the Amazon listings for the editions linked. Recipe counts come from publisher copy.
Our picks for the best ice cream cookbook, book by book
All eight were in stock in print, new and sold by Amazon when we checked. We have not made these recipes; where we describe a strength, we say whose view it is.
1. The Perfect Scoop, Revised and Updated, David Lebovitz – Ice Cream to Granitas
If you own a machine and want one book, this is where we’d start. The revised edition holds 200 recipes for ice creams, sorbets, gelatos, granitas and sweet accompaniments, according to the publisher’s copy, with a dozen new recipes, frozen cocktails such as a Negroni Slush, and sauces, toppings and mix-ins.
Lebovitz spent nearly thirteen years at Chez Panisse, and the copy quotes Ina Garten calling it “the definitive book on frozen desserts.” We read that secondhand, and Publishers Weekly’s page shows no review. The range is what sets it apart here: sorbet and granita for a hot Houston afternoon sit next to rich ice creams.
Why we like it
- 200 recipes, per the publisher
- Sorbets, gelatos and granitas as well as ice cream
- Mix-ins and sauces
- Ina Garten praise, via the publisher
Key specifications
| Author | David Lebovitz |
|---|---|
| Publisher | Ten Speed Press |
| Year | 2018 |
| Pages | 272 |
| Format | Hardcover |
| Recipes | 200 |
| Focus | Ice creams, sorbets, gelatos and granitas |
| Best for | Most home churners |
Why we recommend it
If you want one book that covers the whole frozen case, buy this.
Skip it if you want a single signature method. This is a broad collection.
Pros and cons
Pros
- Widest range here
- Experienced pastry author
- Revised and updated edition
Cons
- No PW review to lean on
- Cocktail recipes won’t suit every household
2. Jeni’s Splendid Ice Creams at Home, Jeni Britton Bauer – Bold Flavors From a Shop
Jeni Britton Bauer founded Jeni’s Splendid Ice Creams in 2002, the publisher’s copy says, and the book holds 100 signature recipes for ice creams, yogurts and sorbets, with flavors such as Goat Cheese with Roasted Cherries and Bourbon with Toasted Buttered Pecans.
The copy says it won a James Beard Award, and quotes the Wall Street Journal calling it an “ingenious homemade-ice-cream bible.” We read those secondhand, and Publishers Weekly’s page shows no review. It dates from 2011, so it has been in print for a while. One named flavor uses bourbon, so check before serving kids.
Why we like it
- 100 recipes, per the publisher
- Signature shop flavors
- James Beard Award, per the publisher
- Yogurts and sorbets too
Key specifications
| Author | Jeni Britton Bauer |
|---|---|
| Publisher | Artisan |
| Year | 2011 |
| Pages | 217 |
| Format | Hardcover |
| Recipes | 100 |
| Focus | Ice creams, yogurts and sorbets |
| Best for | Flavor seekers |
Why we recommend it
If you like unusual pairings and want a book with a proven reputation, this is the one.
Skip it if you want plain vanilla and chocolate. The flavors here run adventurous.
Pros and cons
Pros
- Distinctive flavors
- Long reputation
- Named award
Cons
- No PW review to lean on
- Older book, from 2011
3. Salt & Straw Ice Cream Cookbook, Tyler Malek and JJ Goode – One Base, Many Flavors
This book’s promise is a short method: dozens of flavors from one five-minute base recipe, according to the publisher’s copy. Examples include Sea Salt with Caramel Ribbons and, stranger, Buttered Mashed Potatoes and Gravy, with guidance on inventing your own.
Tyler Malek is head ice cream maker at the Portland shop Salt & Straw, and JJ Goode is a food writer and co-author. Eater, quoted in the copy, praised the “approachable, you-can-do-this nature of the book.” We read that secondhand, and Publishers Weekly’s page shows no review. The exact recipe count isn’t on the page we read.
Why we like it
- One five-minute base, per the publisher
- Teaches you to invent flavors
- Eater praise, via the publisher
- Shop’s own head ice cream maker
Key specifications
| Author | Tyler Malek, JJ Goode |
|---|---|
| Publisher | Clarkson Potter |
| Year | 2019 |
| Pages | 240 |
| Format | Hardcover |
| Recipes | Dozens, per the publisher |
| Focus | Creative flavors from one base |
| Best for | Cooks who like to experiment |
Why we recommend it
If you enjoy experimenting and want one base to riff from, this makes it easy.
Skip it if odd flavors put you off. Some of these are meant to surprise.
Pros and cons
Pros
- Simple base
- Creative range
- Guidance on inventing flavors
Cons
- No PW review to lean on
- Recipe count not stated
4. Morgenstern’s Finest Ice Cream, Nicholas Morgenstern – For Serious Ice Cream People
This is the book for someone who’s already serious. Publishers Weekly, which we read, calls it “impassioned” and says it presumes readers “ready to take ice cream seriously.” It also warns about a brusque tone and says the book is “not the most accessible to novices,” while predicting a hit among enthusiasts. Recipes run from classics to honey lavender peach and a bubble gum ice cream cake.
The publisher’s copy describes more than 100 recipes plus sundaes, sauces and ice cream cakes, built on an egg-free base, and calls the book a James Beard Award nominee. The Wall Street Journal is quoted calling Morgenstern an “ice cream maestro.” At 368 pages it is a long book.
Why we like it
- PW review, which we read
- More than 100 recipes, per the publisher
- Egg-free base, per the publisher
- Sundaes, sauces and ice cream cakes
Key specifications
| Author | Nicholas Morgenstern |
|---|---|
| Publisher | Knopf |
| Year | 2025 |
| Pages | 368 |
| Format | Hardcover |
| Recipes | More than 100 |
| Focus | Classic and creative ice creams, sundaes |
| Best for | Serious enthusiasts |
Why we recommend it
If you’ve churned a lot of ice cream and want to get stricter about it, this has the most conviction.
Skip it if you are new to ice cream. PW says it isn’t the most accessible for novices.
Pros and cons
Pros
- Deep and serious
- Egg-free base
- Recent, from 2025
Cons
- Brusque tone, says PW
- Not for novices, says PW
5. Van Leeuwen Artisan Ice Cream, Laura O’Neill and the Van Leeuwens – Dairy and Dairy-Free
If you’re after dairy-free ice cream, this is the pick. Publishers Weekly, which we read, notes cashew-milk ice cream and fruit ices and traces the founders’ rise from two food trucks to shops on both coasts. It describes a custard formula that explains the science of ice cream making.
The counts differ. PW says 76 recipes, while the publisher’s page quotes the New York Times counting 90 inventive recipes plus 10 cream-free variations. We can’t reconcile them, so treat either as approximate. The copy’s flavors range from vanilla to Masala Chai with Black Peppercorns. Cashew milk means you should check the recipes if nuts are a concern.
Why we like it
- PW review, which we read
- Dairy-free recipes alongside dairy ones
- Explains the science, says PW
- Named flavors include masala chai
Key specifications
| Author | Laura O’Neill, Benjamin Van Leeuwen, Peter Van Leeuwen |
|---|---|
| Publisher | Ecco |
| Year | 2015 |
| Pages | 256 |
| Format | Hardcover |
| Recipes | Counts differ, see review |
| Focus | Traditional and dairy-free ice cream |
| Best for | Dairy-free households |
Why we recommend it
If someone at your table doesn’t eat dairy but still wants real ice cream, buy this.
Skip it if nuts are a problem. Some of the dairy-free recipes use cashew milk.
Pros and cons
Pros
- Dairy-free coverage
- Science explained
- Founders’ story
Cons
- Recipe count varies by source
- Some dairy-free recipes use nuts
6. Ben & Jerry’s Homemade Ice Cream & Dessert Book, Ben Cohen and Jerry Greenfield – The Old-School Classic
The oldest book here came out in 1987 and is a slim softcover, per the listing. The publisher’s copy lists 90 recipes, covering sorbets, summer slushes, giant sundaes, fresh-fruit and chocolate ice creams, candy and cookie flavors and baked goods, including 11 of the company’s greatest hits.
There’s no review to report. Publishers Weekly’s page shows none, and the page we read has no outside praise, so this rests on the listing and the names on the cover. We include it because it is short and its flavors are familiar, which suits someone trying a machine for the first time. Recipes this old may not reflect current thinking on technique, so read one before you buy if you can.
Why we like it
- 90 recipes, per the publisher
- Short softcover
- Company’s greatest-hit flavors
- Sundaes and baked goods
Key specifications
| Author | Ben Cohen, Jerry Greenfield, Nancy Stevens |
|---|---|
| Publisher | Workman Publishing Company |
| Year | 1987 |
| Pages | 128 |
| Format | Paperback |
| Recipes | 90 |
| Focus | Classic ice cream, sorbets and sundaes |
| Best for | New churners |
Why we recommend it
If you just bought a machine and want something simple, this is the low-pressure place to begin.
Skip it if you want modern technique or photography. This book dates from 1987.
Pros and cons
Pros
- Short format
- Familiar flavors
- Slim
Cons
- No named review in our sources
- Dated, from 1987
7. Ice Cream Queen, Lokelani Alabanza – Flavors and Black History
This 2026 book pairs recipes with history. The publisher’s copy describes 100 recipes for ice cream, sorbet and nondairy desserts, including Malted Vanilla, Mint Chip, Nashville Hot Chicken and PB&J, along with Black ice cream history, including Sarah Estell, a free Black woman who ran a successful Nashville ice cream saloon in the 1840s.
Alabanza is a pastry chef with more than 20 years’ experience, the copy says, and founded Saturated Ice Cream in Nashville. Cheryl Day calls the book “a vibrant celebration of culture, community, and a reclaimed culinary legacy.” We read that secondhand, and Publishers Weekly’s page shows no review, so this rests on the publisher’s and author’s details.
Why we like it
- 100 recipes, per the publisher
- History alongside the recipes
- Nondairy desserts included
- Pastry chef author
Key specifications
| Author | Lokelani Alabanza |
|---|---|
| Publisher | W. W. Norton & Company |
| Year | 2026 |
| Pages | 264 |
| Format | Hardcover |
| Recipes | 100 |
| Focus | Ice cream, sorbet and Black ice cream history |
| Best for | Readers who like history |
Why we recommend it
If you like a cookbook you can also read in a chair, this is the most interesting one here.
Skip it if you want a review from a major outlet first. This pick rests on the publisher’s and author’s details.
Pros and cons
Pros
- History and recipes together
- Creative flavors
- Recent
Cons
- No named outlet review in our sources
- New, with little track record
8. Gelupo Gelato, Jacob Kenedy – London Gelato at Home
Jacob Kenedy, a London chef, opened Bocca di Lupo in 2008 and Gelupo in 2010 after learning gelato-making in Italy, says the publisher’s copy. His book covers flavors from Lime Sherbet to Chocolate & Whisky, along with granita, semifreddo, ice cream cake, profiteroles, cones and a flavor-pairing tip sheet.
Vogue is quoted calling the shop “Some of the best gelato in London.” We read that secondhand, and it’s about the shop, not the book. Publishers Weekly’s page shows no review, and the page gives no recipe count. It is a British book, and we could not confirm US measures, so check first.
Why we like it
- Gelato flavors plus granita and semifreddo
- Cones and accompaniments
- Flavor-pairing tip sheet
- London chef and shop owner
Key specifications
| Author | Jacob Kenedy |
|---|---|
| Publisher | Bloomsbury Publishing |
| Year | 2021 |
| Pages | 256 |
| Format | Hardcover |
| Recipes | Not stated |
| Focus | Gelato, granita and semifreddo |
| Best for | Gelato fans |
Why we recommend it
If gelato is what you actually want, this is the only dedicated gelato title on the page.
Skip it if you need US measures confirmed. We couldn’t check them.
Pros and cons
Pros
- Gelato focus
- Extras like cones and cake
- Chef author
Cons
- US measures not confirmed
- Recipe count not stated
How to choose a homemade ice cream book
Ask these questions before you buy. Most of them come down to your machine and your household.
- What machine do you have? Most home ice cream books assume a churn, though we did not confirm that for every title. Our guide to the best ice cream maker and our guide to machines with no pre-freezing can help.
- Eggs or no eggs? Morgenstern’s publisher describes an egg-free base. Van Leeuwen’s PW review mentions a custard formula, so read before you shop.
- Dairy? Van Leeuwen has the clearest dairy-free coverage, and Alabanza includes nondairy recipes.
- Flavor comfort zone. Ben & Jerry’s stays familiar. Jeni’s and Salt & Straw take risks.
- Mexican flavors. Our guide to Mexican desserts is a good place to find ideas you can adapt.
How we chose these eight ice cream books
We searched Amazon’s book listings and kept print editions from named authors at established publishers, in stock and new when we checked. We skipped the many machine-branded, independently published titles. Ample Hills’ book did not appear as a new in-stock print listing in our search. Author, year, format and page count come from the Amazon listing. Recipe counts and descriptions come from the publisher’s copy as carried by booksellers, unless we credit someone else.
Here is what stands behind which pick. Morgenstern’s Finest Ice Cream and Van Leeuwen Artisan Ice Cream have Publishers Weekly reviews we read ourselves. The Perfect Scoop, Jeni’s, Salt & Straw, Ice Cream Queen and Gelupo Gelato have praise we read only as quoted by the publisher, and Gelupo’s praise is for the shop. The Ben & Jerry’s book rests on the listing and the publisher’s details.
Ice cream cookbook questions, answered
What is the best ice cream cookbook for beginners?
The Perfect Scoop for broad choice, or the Ben & Jerry’s book for short, familiar recipes. PW says Morgenstern’s isn’t aimed at novices.
Do I need a machine to use these books?
Most assume one. Check before you buy, and see our guide to ice cream makers if you need one.
Which book has dairy-free recipes?
Van Leeuwen Artisan Ice Cream has the clearest coverage, per PW, and Ice Cream Queen includes nondairy desserts.
Which has the most recipes?
The Perfect Scoop, with 200 per the publisher.
Is there a dedicated gelato book?
Gelupo Gelato is the one here, though The Perfect Scoop also includes gelatos.
Which ice cream book should you buy first?
Buy Lebovitz if you want one complete reference. Choose Jeni’s for flavor, Salt & Straw for a simple base, and Ben & Jerry’s for familiar basics. Morgenstern, Van Leeuwen, Alabanza and Kenedy each suit a narrower cook, and each entry says who.
And if you only want something cold and sweet after dinner, see the menu or call to order.