We LOVE ice cream! But you already know that. Of course, I have an ice cream maker and have made plenty of nostalgically old-fashioned custard-based frozen treats in it, but sometimes I want to (literally) whip up a quick batch of homemade ice cream without going to too much trouble. Today, I’ll show you how to make an eggless version that’s much faster/easier and possibly equally as good, all without an ice cream maker! What’s amazing about this method, aside from the convenience, is that it’s just as readily customizable as traditional ice cream recipes. Keep reading for a no-churn Rocky Road ice cream recipe, along with some bonus ideas for other flavor combinations.
We LOVE this ice cream! AND it’s PINK, yippee!
Earlier this summer, I visited Underwood Family Farms and a post about that is coming soon, I swear! You’ve already seen this salad and candied ginger/syrup using some of the amazing produce I picked myself at the farm. In a more recent post, I told you that I only used some of the GAZILLIONS of strawberries I got there for homemade strawberry soda, and I promised I’d show you what I did with the rest later on.
Welp, today’s the day! Read on to see how to turn fresh strawberries into ridiculously tasty homemade ice cream.
We LOVE this ice cream!
One of my favorite food (groups) is ice cream. Always has been. In college, I worked in a coffeehouse-slash-ice cream shop, and let’s just say I probably suffered from malnutrition, even though I probably also went over my recommended sugar/fat/calorie allowance every single day of my entire college career. WhatEVER. Coffee + ice cream 4 LYFE.
This is a bubble gum ice cream recipe I tried out last summer. It quickly became Jen’s favorite flavor, and she’s admittedly not even really a fan of most ice cream. (Fortunately, that’s not a friendship dealbreaker, as we have so many other common obsessions.) Bonus: I tinted it the most adorable shade of pink! It turned out as pretty as it was delicious.
Read on for the tutorial and recipe. Enjoy!