Our 5 Favorite Summer Ice Cream Recipes

Our messiest projects to work on are by far the ones involving ice cream! There’s always a lot of back and forth from the table to the freezer, making sure everything stays frozen in between shots, and there’s no dish, surface, or hand that’s safe from melted ice cream. So when method challenged us to come up with a project for their #fearnomess campaign, I knew we had to embrace melted ice cream and share our 5 favorite ice cream flavors for Summer inspired by the method dish soap colors and scents! P.S. Did you know method comes in 70+ great-smelling scents?! That’s a whole lot of choices! Clean should smell like cucumbers, not chemicals, am I right?

I’m a HUGE ice cream fanatic (mint chip lover over here!), and since it’s finally starting to feel like Summer in NYC, we’re sharing some of our favorite flavors for cooling off this Summer while still satisfying those taste buds! Let’s jump in, and don’t be afraid to get messy!

Ingredients:

1 pound strawberries

3/4 teaspoon lemon juice

3/4 cup sugar

1/8 teaspoon salt

2 cups heavy cream

How-To:

1. Mash strawberries with lemon juice, sugar, and salt until all of the bigger strawberry chunks are gone.

2. Put half of the strawberry mixture into a blender with the heavy cream until it’s smooth. Mix in the other half of the strawberry mixture. Chill for 3 hours.

3. Transfer mixture to ice cream maker. Follow the instructions on the ice cream maker. Store extra ice cream in an ice cream container in the freezer.

Ingredients:

2 cups black raspberries

2 14oz cans of coconut milk

1/3 cup light corn syrup

1/4 teaspoon almond extract

Pinch of salt

How-To:

1. Puree the raspberries in a food processor until smooth. Push the raspberry mixture through a mesh to remove the seeds.

2. In a large bowl, whisk the raspberries, coconut milk, corn syrup, almond extract, and salt together until combined. Chill for 3 hours.

3. Transfer mixture to ice cream maker. Follow the instructions on the ice cream maker. Store extra ice cream in an ice cream container in the freezer.

Ingredients:

2 cups milk

1 cup sugar

3 eggs, lightly beaten

1 3/4 cups heavy cream

1 cup (8 ounces) crushed pineapple, undrained

How-To:

1. In a saucepan, heat milk to 175 degrees Fahrenheit. Stir in sugar until dissolved. Whisk a small amount of the hot milk into the eggs and add the eggs to the saucepan, whisking constantly. Cook over low heat until mixture reaches 160 degrees and coats the back of a spoon.

2. Remove from heat. Cool quickly by placing in a bowl of ice water and stir for 2 minutes. Stir in heavy cream and pineapple. Chill for 3 hours.

3. Transfer mixture to ice cream maker. Follow the instructions on the ice cream maker. Store extra ice cream in an ice cream container in the freezer.

Ingredients:

4 cups orange cream soda

1 14oz can sweetened condensed milk

1 cup whole milk

How-To:

1. Mix together the soda, condensed milk, and whole milk. Cover with plastic wrap and chill for 3 hours.

2. Transfer mixture to ice cream maker. Follow the instructions on the ice cream maker. Store extra ice cream in an ice cream container in the freezer.

Ingredients:

1 14oz can sweetened condensed milk

2 cups heavy cream

1 teaspoon vanilla extract

3/4 teaspoon peppermint extract

3/4 cup chocolate chips

How-To:

1. In a large bowl, combine condensed milk, vanilla extract, peppermint extract, and green food coloring.

2. In a separate bowl, whip heavy cream until soft peaks form. Fold in the condensed milk mixture and chocolate chips. Chill for 3 hours.

3. Transfer mixture to ice cream maker. Follow the instructions on the ice cream maker. Store extra ice cream in an ice cream container in the freezer.

Now go enjoy Summer with one of these flavors! And don’t be afraid to make a mess while you’re making the ice cream, method dish soap’s got your back to help with all of those dirty dishes.