A month dedicated to ice cream? Am I in heaven? No, it’s real, and I’m churning more ice cream that what my freezer can handle. I guess that means I just have to eat it all…shucks.
President Ronald Reagan declared July as National Ice Cream Month. I knew he and I had something in common, other than the fact that he was president when I was born. July is typically a hot and humid month for Indiana. This year we’ve seen more rain than sun, but that doesn’t affect how much ice cream I’m consuming.
Indiana is 2nd in production in the United States for ice cream including low fat and fat-free versions! Just more reasons why I’m proud to be a Hoosier.
To celebrate, the American Dairy Association will host its 24th annual Ice Cream Social Friday, July 12 from 11 a.m. to 2 p.m. on the southeast quadrant of Monument Circle in downtown Indianapolis. This month, I’m a dairy ambassador for Indiana Dairy, promoting the benefits of why #WinnersDrinkMilk!
Ice cream social, during lunch? On a Friday? For charity? I’m going to have to find a way to get there. I did finally get to the Strawberry Festival after 5 years of missing out. The lesson here is that I will make things happen for food.
For $3, attendees can purchase giant sundaes with the choice of chocolate, butterscotch, strawberry, or caramel syrups and Girl Scout cookie toppings. The sundaes will be dipped by local celebrities, and all proceeds benefit the Girl Scouts of Indianapolis. I recently listened to their CEO speak at a graduation event and it was so moving to hear and see the love she has for their mission.
This Ice Cream Social is a family friendly event, full of mascots, face painters, a photo booth, interactive games, displays, music, the Pacers Fan Van, and Molly and her calves — real live cows from Purdue Dairy Sciences. John and I pet some goats on Friday at FoodCon, a “unconventional convention” about canning, beekeeping, local produce, essential oils, hydroponics and more. Seriously. Don’t believe me?
Now, to the ice cream.
This peanut butter and maple syrup ice cream is beyond perfect. It’s so delicious, you will seriously need to consider if it’s OK for you to eat the whole quart at once. It reminds me of breakfast pancakes made with peanut butter and topped with maple syrup.
I’ve only made peanut butter once before, but this recipe is where it’s at. It’s so simple, you can’t not give it a try. Need an ice cream maker? I highly suggest this Cuisinart Ice-21 Frozen Yogurt, Ice Cream and Sorbet Maker (affiliate link). All you have to do is freeze the canister, pop it on the machine, and pour in the ice cream. Oh, and press ON. Twenty minutes later, you have delicious ice cream (though I usually freeze mine for an hour or two before eating).
Sprinkle some peanuts or chocolate syrup over this ice cream. You won’t regret it.
Peanut Butter and Maple Syrup Ice Cream
Makes a little more than 1 quart
- 1 cup smooth peanut butter
- 3/4 cup maple syrup
- 1 cup whole milk
- 1 1/3 cup heavy cream
- 1/2 tsp salt
In a bowl of a stand mixer or a large mixing bowl, combine the all of the ingredients and mix thoroughly. Chill for 4 hours, then freeze in your ice cream machine by the manufacturer’s directions. For my Cuisinart, it took 25 minutes to freeze. Pour the ice cream into a container and let sit in the freezer for an hour to firm up. Serve and enjoy!
Disclosure: I was sponsored by Indiana Dairy to create an ice cream recipe that celebrates dairy for National Ice Cream Month.