Scream for ice cream!

“You scream, I scream, we all scream for ice cream!”

Because after all, July is national ice cream month.

About 98 percent of household homes that consume dairy products also regularly purchase ice cream. The average American consumes more than 23 quarts a year, and children ages 2 to 12 years old and people over the age of 45 eat the most ice cream in our country.

An average plain ice cream cone costs around $2.50. This means that moms and dads will shell out many coins in the name of ice cream in the course of a summer. It is estimated that the U.S. ice cream industry generates more than $21 billion annually.

In addition to our finances, this treat can add up on our waistlines as well. An average cone comes in at about 250 calories and 7 grams of fat. Over the course of a summer, one can easily consume more than a week’s worth of your body’s dietary needs on ice cream alone.

Ice cream is definitely a treat we should savor.

Ice cream is a commodity we should spend wisely.

Despite these costs, summer wouldn’t be summer without this beloved treat.

There’s something we get from ice cream beyond its succulent, edible richness. It’s the feeling of freedom, the memory of long days of sunlight spent frolicking in our youth, and the momentary understanding that life can be simple and good. Straight from the bowl on a hot summer evening, brought to a barbecue or birthday party, or saved as the best date night indulgence, it wouldn’t feel like a proper summer without its presence.

Whether it is a healthy option, an exotic version or a classic rendition, the following recipes offer a range of tastes suited to salute your sweet tooth.

Here are recipes for three very different variations. If you don’t have an ice cream maker, the best way to prepare the mix it to blend the ingredients in a high speed blender, then pour the batter into ice cube trays or in 6 to 8 freezer ziplock bags. Freeze for 30 minutes and then re-blend. The consistency is similar to soft serve. All recipes make 8 half cup servings.

Trendy: Honey Lavender with Walnuts


2 cups whole milk

1/4 cup dried lavender

1/3 cup honey

5 large egg yolks

1/4 cup sugar

1 cup heavy cream

1 cup chopped walnuts


Combine milk, lavender and honey, and steep or infuse overnight. The next day, place in a medium saucepan. Bring
to a gentle boil, cover and remove from heat. Let steep for 5 minutes. Strain mixture using a cheesecloth, reserving milk and discarding lavender.

Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan and bring to a simmer over medium-low heat.

Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.

Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl that has been chilled (either in freezer or in an ice bath). Add in walnuts. Either place “batter” into an ice cream maker or in small trays to freeze and re-blend.

Healthy: Vegan Cake Batter


1 teaspoon pure vanilla extract

1/4 teaspoon salt (don‘t omit)

5 tablespoons brown sugar

4 cups almond milk

4 tablespoons coconut butter



This recipe is easy! Mix all the ingredients, and freeze accordingly. Best served with sprinkles!

Classic: Strawberry


1 cup strawberries, chopped

1 cup plain Greek yogurt

2 cups whole milk

1/3 cup honey

5 large egg yolks

1/4 cup sugar

1 teaspoon vanilla extract

(The divine “batter” takes two days to marinate the flavors, which will impress you!)


Marinate the strawberries in the honey, chill for 30 minutes. Add the Greek yogurt to this mixture. Chill overnight.

In a separate sauce pan, heat the milk and the sugar over gentle heat until it comes to a simmer. In a separate bowl, stir together the egg yolks. Then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the batter thickens enough to coat the spatula. Leave to be refrigerated overnight to chill.

In a blender, whizz the marinated strawberries together with the Greek yogurt. Mix in the batter with this strawberry mixture.

Pour the mixture into an ice cream machine and freeze according to the manufacturer’s instructions.