Friday, March 21, 2014

Food Storage Ice Cream Recipe
















I scream, you scream, we all scream for...Non Fat Dry Milk! Alright, so maybe that's not the way the phrase goes. I personally have never known someone that walks into an ice cream parlor and asks for a big scoop of dry milk. But after today's post, we'll all be screaming for a big can of Instant Non Fat Dry Milk!












Why, you ask? Because this shelf stable, food storage necessity, can now be used to make delicious, creamy ice cream. Yes, you heard me right, you can use your food storage to make ice cream! I found this awesome recipe on everydayfoodstorage.net and new I had to give it a try, using all Honeyville products of course. The best part about this recipe? It requires no fancy equipment. All you need are ingredients and an electric hand mixer, and you've got creamy, delicious ice cream. How cool is that! Check out the base recipe below, as well as three separate flavors we came up with using other products probably sitting in your food storage pantry right now.

Ingredients (Base Recipe):
2 cups Honeyville Instant Non Fat Dry Milk
1 cup Sugar
1 Tbsp Butter, melted
1 tsp Vanilla
1 cup Water
2 cups Heavy Whipping Cream

Directions:













In a large bowl, combine water, dry milk, sugar, butter, and vanilla and mix with an electric mixer until ingredients are completely blended and smooth.












In a separate bowl, beat whipping cream until stiff peaks begin to form.












Before doing anything else, add your desired ingredients. Once ingredients are added, fold whipping cream into mixture until fully combined.












Pour into a freezer safe container.












Place in freezer and allow to sit overnight. It's that easy! Now check out the 3 flavors we came up with.

Strawberries & Cream












Ingredients to Add to Base Recipe:
2 cups Honeyville Freeze Dried Strawberries

Directions:
After mixing base recipe, drop in strawberries and stir until completely combined. Place in freezer and freeze overnight.

Marshmallow Hot Cocoa












Ingredients to Add to Base Recipe:
1 cup Honeyville Marshmallow Motherlode Hot Cocoa Mix

Directions:
Before folding in whipped cream, mix in cocoa mix until completely combined. Fold in whipping cream, place in container, and freeze overnight.

Peanut Butter Banana












Ingredients to Add to Base Recipe:
1 cup Honeyville Powdered Peanut Butter
1 cup Honeyville Freeze Dried Bananas

Directions:
Add peanut butter powder to mix when adding dry milk, sugar, butter, and vanilla, and follow base recipe as stated. Once whipping cream is folded in, drop in bananas and mix until completely combined. Pour in container and freeze overnight.












These three recipes were packed full of flavor and taste. My favorite was the marshmallow hot cocoa. The best thing about this ice cream is that once you have the base recipe down, you can create any type of ice cream you desire! The possibilities are endless! Whip this up for a family party, or create a few different flavors for the perfect ice cream social. There's nothing you can't do!












I scream, you scream, we all scream for Food Storage Ice Cream!

7 comments:

Anonymous said...

The headline is really misleading. How many people have 2 cups of cream in their storage pantry?

In The Kitchen With Honeyville said...

We do sell a heavy cream in our retail stores that is shelf stable for up to two years. It's produced by Gossner and works great!

Anonymous said...

You can buy canned cream at Big Lots and Walmart.

CaddoCottage said...

Could you substitute prepared Insta-Whip for the whipped cream?

In The Kitchen With Honeyville said...

I'm not sure what the outcome or texture would be CaddoCottage, but it's definitely worth a try. Give it a shot and let us know how it turns out!

Anonymous said...

Is the 2 cups of instant dry milk just the powdered, not reconstituted?

In The Kitchen With Honeyville said...

Yes, that measurement is when it is in the powder form, not reconstituted.