Summer Ice Cream Memories with the Hinton Family

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Happy National Ice Cream Month! Enjoying and making ice Cream is a past memory from my childhood that brings joy to my heart. I remember my grandparents’ old hand churn bucket. Yes, we would churn our own ice cream! We would add ice and salt and our favorite ingredients as we took turns churning. As I got older, my grandparents got an electric ice cream maker and taught us how to layer the ice and salt, then cover with a beach towel. I remember saying “no thank you” to a bowl of the fresh ice cream in exchange for the paddle from the churn bucket. This was a treat growing up over the years when we would go visit my grandparents. This past week, my girls and I made peanut butter ice cream with chocolate candies mixed in. It was special to remember the impact fresh made ice cream had on my childhood and summers.

Did you know that July is National Ice Cream month? As someone who struggles with dairy issues and food sensitivities, dairy ice cream is one of the foods I have given up eating over the past 10 years. I now choose dairy free, gluten free ice cream substitutes instead. And surprisingly, you can have tons of fun exploring dairy free options for frozen treats. 

This summer we have been putting Franki’s new electric ice cream maker to use to create our own recipes. The girls have been using their own creativity to add mix-ins and find their favorite flavors. When they realized I was able to take peanut butter, a family favorite, and a few other organic ingredients to create ice cream they were super excited. Already we have made strawberry ice cream, peach, Nutella, lemon and even espresso using our partner brand Sandhill Coffee beans.

We have been having so much fun we wanted to share our recipes with you! These recipes are all gluten free, healthier and super yummy. We included our dairy based recipes. If you are vegan or dairy free, simply substitute Whipping Cream for Coconut Cream and Half & Half for Coconut or Cashew Milk. 

 

Strawberry Ice Cream:

• 1 1/2 Cup Strawberries
• 1/2 Cup Sugar
• 1/2 Lemon, juiced
• 2 Tablespoon Honey
• 1 Cup Heavy Whipping Cream (can substitute with Coconut Cream)
• 1/2 Cup Half & Half (can substitute with Coconut Milk)
• 1 Teaspoon Vanilla

Preparation Steps:

1. Slice strawberries, cover with sugar and lemon juice. Allow to sit for 20 minutes.
2. Mash with potato masher until desired texture.
3. Mix in remaining ingredients.
4. Refrigerate for 1 hour or overnight before churning. 

Lemon Ice Cream:

• 2 Lemons, juiced
• 1/2 Cup Sugar
• 2 Tablespoon Honey
• 1 Cup Heavy Cream
• 1/2 Cup Half & Half
• 1 Teaspoon Vanilla

Preparation Steps:

1. Mix all ingredients
2. Refrigerate for 1 hour or overnight before churning.

 

Nutella Ice Cream:

• 1 1/2 Cups Heavy Whipping Cream
• 1/2 Cup Half & Half
• 1/4 Cup Maple Syrup
• 1/4 Cup Nutella
• 1 Teaspoon Vanilla
• 1/4 Teaspoon Salt

Preparation Steps:

1. Mix all ingredients
2. Refrigerate for 1 hour or overnight before churning.

 

Sandhill Coffee Espresso Coffee Ingredients:

• 1/2 Cup Sugar
• 2 Tablespoon Coffee, super fine ground
• 2 Teaspoon Vanilla
• 2 Cups Heavy Whipping Cream

Preparation Steps:

1. Mix all ingredients
2. Refrigerate overnight before churning, to allow the coffee to cold brew.

Order a bag of Sandhill Coffee here or find at a Chicago local farmers market. We suggest the Dark Side of The Loon Espresso Beans.

Peach Ice Cream:

• 1 1/2 Cups Peaches, chopped
• 1/2 Cup Sugar
• 2 Tablespoon Sugar
• 1 Cup Heavy Whipping Cream
• 1/2 Cup Half & Half
• 1 Teaspoon Vanilla

Preparation Steps:

1. Chop Peaches and cover with sugar. Allow to sit for 20 minutes
2. Mash with potato masher until desired texture.
3. Mix in remaining ingredients.
4. Refrigerate for 1 hour or overnight before churning. 

Directions for Freezing:

Follow your ice cream makers instructions for churning. Churn for 25-30 minutes. Transfer to an airtight container and freeze for 1-2 hours. Then enjoy. 

*Coconut Cream and or Coconut Milk may affect freezing time and consistency 

 

Products we used for our National Ice Cream Celebration