Let me just start by saying, and I think I can speak for most of us when I say this…
I have a new favorite holiday!
Sunday, July 19 is National Ice Cream Day!
I’ve always been a sweets lover, and for me, ice cream truly takes the cake when it comes to desserts! It has helped mend many broken hearts, has been the perfect after-school treat, and is intertwined in a lot of my favorite memories with my kiddos. I mean who doesn’t love watching their baby get their first taste of heaven on a cone, or watching their 5-year-old’s face light up when he hears the ice cream truck!
This past weekend we crossed off a summer bucket list item and braved the world of homemade ice cream! We had a TON of extra strawberries that we had picked, so we used this no-churn strawberry ice cream recipe! This sweet treat is always a memory maker, and what better way to savor those memories than to soak up every ounce of sweetness there is? We did just that and made a bit of a mess along the way!
This was our first time making it homemade, and I have to say not only was it dangerously delicious (you’ve been warned), but it was way easier than I was originally expecting. I had some help from my little man, but honestly, the hardest part was just dicing up the strawberries.
Here’s what you’ll need:
2 cups Heavy Whipping Cream
14 oz Sweetened Condensed Milk
1 lb Fresh Strawberries
1 tsp Vanilla
1 tbsp Sugar
Serve it in a bowl, on a cone, or our family favorite way, like a homemade ice cream sandwich! We buy a package of pizzelle cookies and then just add a scoop in the middle and call it done. I mean YUM! Try it, and I promise you’ll never buy the store-bought ones again!
While a lot of things may look different this year, I can confidently say that ice cream isn’t one of them. Thank goodness! Be sure to check out our Summer Ice Cream Guide to find the best scoops in Dayton! My personal favorite is the coconut chocolate chip from Graeter’s.
Do you have a favorite local scoop? Share it below!