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Stir 1/2 cup green creme de menthe and 1 (6-ounce) package semisweet chocolate mini-morsels (1 cup) into ice cream mixture before freezing.
Butter pecan ice cream: Add 1 tablespoon butter flavoring and 2 cups coarsely chopped toasted pecans to ice cream mixture just before freezing.
Lemonade ice cream: Add 1 (6ounce) can frozen lemonade concentrate, thawed and undiluted, to ice cream mixture before freezing.
Cherry-pecan ice cream: Substitute 1 teaspoon almond extract for vanilla, and add 1/3 cup maraschino cherry juice to ice cream mixture; freeze ice cream as directed. Stir 3/4 cup quartered maraschino cherries and 3/4 cup chopped pecans into ice cream after freezing.
Strawberry-banana-nut ice cream: Stir 3 bananas, mashed; 2 pint strawberries, coarsely chopped; and 3/4 cup chopped pecans into ice cream mixture just before freezing.
Double-chocolate ice cream: Stir 1 (5.5-ounce) and 1 (6-ounce) package semisweet chocolate minimorsels (1 cup) into ice cream mixture just before freezing.
Black forest ice cream: Stir 1 (5.5-ounce) can chocolate syrup (1/2 cup) and 1 (16 1/2-ounce) can pitted Bing cherries, drained and halved, into ice cream mixture just before freezing.
Cookies and cream ice cream: Break 15 cream-filled chocolate sandwich cookies into small pieces; stir into ice cream mixture just before freezing.
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