Berry Ice Cream. If you want the flavor mixed-in, blend ½ cup of fresh berries and add it to the mixture before you freeze it. If you prefer chunks, cut up the berries. No berries? A tablespoon of jam will work.
Chocolate Peanut Butter Ice Cream. Add 1 teaspoon of peanut butter to the mixture and shake. If you want the chocolate blended in, squeeze in 1 teaspoon of syrup. Or for a marbled effect, swirl in the syrup at the end and give your mixture a quick stir with a spoon.
Earl Grey Tea Ice Cream. Add 1 teaspoon each of lemon juice and honey. To infuse the tea flavor, heat ½ cup of the cream and steep two bags of Earl Grey tea. Remove them. When the cream cools, add it to the jar and shake.
Chunky Chocolate and Nut Ice Cream. Add 1 tablespoon of whatever kind of nuts you choose. Add chocolate pieces; mini-chips work better than chunks.
Rosemary Olive Oil Ice Cream. Add 1 tablespoon of olive oil, which will make the ice cream extra creamy. Heat up half the cream and add four sprigs of fresh rosemary. Strain, cool, add, shake, freeze and eat.
More possibilities: For caramel ice cream, chop candies into the mix. For banana, blend it first. Coconut is a no-brainer, but make sure the pieces are small and fine. (A pinch of salt on top brings out the flavors.)