Gimme the Scoop!
Anyone else about to melt in this heat?!?! My word, it’s hot. It’s gonna take more than a funeral home fan to cool off, and lucky for us, help is on the way! I am happy to report that National Ice Cream Day is on July 19th, and that is one holiday I am ready to celebrate. So. In honor of this most beautiful and sacred day, I am gonna share some of the yummiest homemade ice cream recipes out there. And the best and sweetest part about these recipes is that they were made and shared by some of my favorite people. I had most of them when I was a kid, and they still remind me of lots and lots of really happy times. I hope you love these recipes as much as I do, and I hope you make lots of happy memories of your own while you’re eating it. Now let’s get crankin’!!
FYI: All of these recipes are made using an ice cream freezer, ice, and rock salt.
Tutti Frutti Ice Cream
Barbara McCall’s Recipe
Ingredients:
4 Bananas
3 Oranges
3 Lemons
3 Cups of Sugar
Dash of Salt
3 Cups of Heavy Whipping Cream
3 Cups of Whole Milk
1 tsp Vanilla Extract
Directions: Juice the lemons and the oranges(some pulp is good but not seeds) and mash the bananas. Mix the juice and the bananas with the sugar and salt and set aside. Mix the heavy whipping cream, milk, vanilla extract together and add to fruit/sugar mix. Stir and add to the ice cream container in the maker. Add your ice and rock salt and start according to the ice cream maker’s instructions. When freezer is done, enjoy! This is great topped with coconut and/or chopped pecans, and it’s also yummy served with graham crackers!!
Cherry Pecan Ice Cream
Renae Cochran’s Recipe
Ingredients:
1 Can Eagle Brand Milk
1 Small Container of Cool Whip
1 Cup Sugar
Dash of Salt
1 tsp Vanilla
1 Jar Maraschino Cherries w/o Stems(separate the juice and slice the cherries in half)
1/2 Cup Chopped Pecans(more if you love pecans)
1/2 Gallon Whole Milk(might not use all of it depending on the size of your ice cream maker)
Directions: In the freezer container, mix Eagle Brand, sugar, and Cool Whip together. Add salt, vanilla, and juice from the cherries. Stir Well. Add milk to just below the fill line and add cherries and pecans. Again, stir well. Freeze according to the ice cream maker’s directions. It’s a crowd favorite!!
Coca-Cola Ice Cream
Don Ritter’s Recipe
Ingredients:
2-liter bottle of coke
2 cans Eagle Brand
Directions: Pour the coke and the 2 cans of Eagle Brand into the ice cream container. Gently stir, and freeze according to the freezer directions. This can also be made with Diet Coke or Coke Zero - it tastes like a coke float. It’s super easy and fun for kids!
Cherry Vanilla Dr. Pepper Ice Cream
The Bond Girls’ Recipe(adapted from the above recipe)
Ingredients:
2-Liter Dr. Pepper
2 Cans Eagle Brand (or 1 can Eagle Brand and 1 Cup Heavy Whipping Cream)
4 Tablespoons Maraschino Cherry Juice(More if you love cherries)
1 Teaspoon Vanilla Extract
Directions: Pour the Dr. Pepper, Eagle Brand or Eagle Brand/whipping cream combo, cherry juice, and vanilla extract into the ice cream container and gently stir. Then freeze according to the freezer’s instructions. I am waiting for Sonic to call us for the recipe….
Cookies & Cream Ice Cream
Mindy Carroll’s Recipe
Ingredients:
3 cups Milk
1 3/4 cups Sugar
1/2 teaspoon Salt
2 cups Half and Half
1 tablespoon Vanilla Extract
3 cups Whipping Cream
20 Cookies of your choice, crumbled(I like Oreos. A Lot.)
Directions: Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 20 minutes.
Add in cookies and mix. Cover and refrigerate 10 more minutes. Freeze according to maker’s instructions.
Pro Tip from my cousin Stan: When placing ice and rock salt in the freezer, layer the ice and then a thick layer of the rock salt in between. It helps it freeze better. I believe him. He’s a smart guy.