- - - - - - - - - Summer 2017 - - - - - - - - - -
Sure, there’s not really a bad time of year for ice cream…but during the summer months, the delicious concoction serves the added purpose of providing a bit of cold on a hot day. (Yes, even if you’re already sitting on the couch in the AC! It counts.)
So, for this edition of Friends@Festival, we’ve included several ice cream recipes that can be made right at home. And since not everyone owns an ice cream maker, the latter two recipes don’t require one. Enjoy!
Homemade Strawberry Ice Cream
From A Latte Food
This “creamy, dreamy” ice cream combines two things we love in
summer—frosty ice cream and
1 ½ c. strawberries, hulled and diced
2 tbsp. honey
½ c. granulated sugar
1 tsp. lemon juice
1 c. heavy whipping cream
½ c. half and half
1 tsp. vanilla extract
1. In a large bowl, mix strawberries, honey, sugar, and lemon juice. Allow to sit for 15-20 minutes, or until strawberries have released their juices.
2. Mash the mixture with a potato masher, fork, or pastry cutter until there are no longer any large strawberry pieces.
3. To the strawberries, add heavy cream, half and half, and vanilla extract. Stir just until combined.
4. Pour the mixture into an ice cream maker, and follow the manufacturer’s instructions. You can eat the ice cream soft-serve,
or freeze in an airtight container for 3-4 hours to thicken it up slightly.
For best results, allow the ice cream to sit 5-10 minutes to soften
Healthy Peanut Butter Cup Frozen Yogurt
From Not Enough Cinnamon
This is a great recipe for a healthier alternative to ice cream, and added bonus…it doesn’t require an ice
2 c. plain Greek yogurt
½ c. smooth natural peanut butter
2 tbsp. honey
¼ c. chocolate chips (or unsweetened dark chocolate, chopped if you’d
like to make it completely free of
1. Blend together Greek yogurt, peanut butter, and honey in your food processor. Using a spoon, stir in chocolate chips.
2. Pour into two medium-size freezer bags, flatten them with your
hand, leaving the air out, and seal. Stack and place in the freezer (keep them flat).
3. Freeze between one and two hours (start checking after an hour) until it reaches a soft-serve consistency, and serve.
4. It’s best eaten the same day, but if you don’t, place the freezer bag on the counter to defrost for a few minutes before serving (it will be rock solid). Or you could also break it up into barks.
"No Churn" Turtle Ice Cream
From The Recipe Rebel
Another recipe that doesn’t require an ice cream machine, this “No Churn” Turtle Ice Cream may not be as healthy as the recipe above, but it is oh-so-tasty!
1 ½ c. whipping cream (35%)
1 can sweetened condensed milk
¼ c. caramel sauce
¼ c. chocolate sauce
¼ c. chopped pecans
¼ c. chopped Turtle candies
1. In a large bowl, whip cream until stiff peaks form. Carefully fold in sweetened condensed milk.
2. Pour half into a 1.5-2 quart dish, swirl with half of the caramel, chocolate sauce, pecans, and Turtle candies.
3. Repeat layers one more time using remaining ingredients.
4. Freeze for at least 6-8 hours or until firm.
Hot Dish! Cold Dish.