Well I’m happy to say, I’m back to this here space after another longer than planned break. And although I’ve been gone for longer than I would have liked, I can at least bring you a recipe that should more than make up for my absence. The month of June was quite literally packed to the brim with family parties, end of school year activities, writing projects and sadly for me a horrible bout of illness.
Whose ever idea it was to spread the cold in summer deserves a serious talking to. Like a sit down, come to Jesus, talking to. Without getting into the gory details, whenever I get a cold I always, always lose my voice. It seems to park itself right in the middle of my throat and this time, no amount of cough syrup, cough drops or hot lemon tea was going to make it budge. Although I must say I poured a little Jack Daniels Honey Whiskey into my honey lemon tea one night and well, that almost made the whole sickness thing worthwhile. Almost. Have you tried that stuff? I feel a new obsession coming on.
I so would have loved to have had some of this ice cream on hand last week. It, like so many other containers of ice cream around here went the way of disappearing in very little time. If I could find a place to hide ice cream like I hide chocolate I would. Hot, hot summer Seattle weather and hungry teenage boys almost always add up to never enough ice cream. I even tried the old “Do not eat on pain of death” sticky note, but they claimed it was no where in sight and they were starving and hot. Did I mention they were, and it is hot? Too hot to be stuck inside with a cold. Without ice cream.
The good news this is a recipe for no-churn ice cream and is as easy to make as it is to turn on the mixer. It’s a basic vanilla base, with some cooked fruit, along with in this case, some crushed vanilla Oreos. It really would be amazing with some crumbled shortbread or even graham crackers, if you happen to have any of that lying around.
With that in mind, I’m off to try my hand at making some more ice cream this week for the 4th. I’m thinking I ‘ll definitely have to try something maybe with a layer of blueberries and strawberries to rock the whole red, white and blue thing. If I figure out a way to throw in some honey whiskey, I’ll let you know.
This recipe is my latest article for the Issaquah Press and you can get it by hitting the link HERE