5 scrumptious treats to beat the heat for National Ice Cream month

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July is National Ice Cream month.

Thirty years ago, in 1984 President Ronald Reagan declared July National Ice Cream month.

So on this Recipe Wednesday, we’re showing you some great ice cream recipes you can try at home.

The chefs at GTCC in Jamestown share the secrets of how to make this sweet treat.

Blueberry Crumble Ice Cream


For Ice Cream
• 1 1/4 Cup Unsweetened Almond Milk
• 1/3 Cup Toasted Rolled Oats (not instant)
• 1/4 Teaspoon Salt
• 1/2 Teaspoon Vanilla Extract
• Fresh grated nutmeg
• 1/3 Cup Sugar
• 2 Tablespoons Light Brown Sugar
• 1 1/4 Cup Coconut Milk (full fat regular coconut milk)

For Blueberry crumble
• 1 Cup Blueberries (fresh or frozen)
• 1/4 Cup Sugar
• For Crunch
• 1/4 – 1/2 Cup Blueberry Granola

For Ice Cream Base
1. Pour almond milk into a medium saucepan. Heat over medium high heat and bring to a simmer, then add the next 4 ingredients.
2. Continue to simmer and stir for 10 minutes or until the oatmeal is thick and creamy (there will still be excess liquid in the pan).
3. Stir in the next 2 ingredients and continue to stir until the sugars are dissolved.
4. Once dissolved, stir in the coconut milk.
5. Remove from heat and chill over ice water bath.

For Blueberry Swirl
1. Place the blueberries, and sugar into a small bowl and mash together, then chill.
2. Process base following directions for your ice cream maker
3. When ice cream is ready, put half in one container, cover with half of blueberry mix and some granola, repeat with the other half, then swirl together.
4. Place in freezer or eat at once. Garnish with more blueberries and granola

Raw Cashew Cream with Medjool Dates

• 1 cup raw cashews
• 3 large medjool dates
• 1 teaspoon vanilla extract
• pinch of kosher salt

1. Place the cashews in a bowl, cover with filtered water. Place the dates in a separate bowl, cover with 1 cup filtered water. Soak both for 20 minutes. Drain the cashews and put in the bottom of your VitaMix or your blender. Add dates with their soaking water, vanilla, and salt. Start on low and increase to high. Blend for 1 – 2 minutes, or until desired consistency is reached.
2. Refrigerate in a glass jar for several hours before serving. Keeps for a week or so if stored properly.

Custard Base for Ice Cream

Yield 1 1/2 pints

This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don’t go below three. Then flavor it any way you like..

Total Time
20 minutes plus several hours’ cooling, chilling and freezing

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup sugar
• 1/8 teaspoon fine sea salt
• 6 large egg yolks
• Your choice of flavoring (see note)

1. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Serves: 6 servings

Granita is nothing more than a flavored liquid (in this case lemon sweetened with sugar and frozen until crystallized. Understanding this makes it very easy to make any flavor granite that you desire. You can also use orange juice for granite; simply freeze it as is. Should you choose to flavor your granite with alcohol, don’t add it to the syrup – it will inhibit the freezing process. Instead pour it over the granite just before you serve it. It will get slushy, but a good slush on a hot summer day might be just the right thing.

Italian Lemon Ice (granite)

3 cups water
1 cup sugar
Grated zest of 1 lemon
1 cup fresh lemon juice
fresh mint leaves and lemon garnish

Method: Pour the water into a heavy medium saucepan. Stir in between 3/4 and 1 cup of sugar, depending on your preference. Bring to a boil, stirring to dissolve the sugar, over medium heat. Lower the heat so the syrup is simmering and cook 5 minutes.

Pour the syrup into a bowl, add lemon juice and zest and chill over an ice bath. Pour into a 13 x 9 inch baking pan. Set the pan on the freezer shelf. Every 15 minutes, break up the ice that has formed and stir it into the liquid portion of the lemon mixture. Continue until it is completely frozen.
Once frozen serve as soon as possible, garnish with mint and lemon

Fresh Pineapple Sorbet:

1 fresh very ripe pineapple, peeled, cored and diced
1 cup water
1 cup sugar
2 tbs lemon juice


1. Heat water and sugar together till sugar is dissolved (simple syrup)
2. Place pineapple in blender, cover with simple syrup
3. Puree till smooth
4. Process in ice cream machine according to manufacturer’s directions
5. Place in freezer for several hours and serve with mint garnish

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