Need a fresh way to chill out this summer? How about DIY flurries?
A flurry is simple — and it isn’t something you can only get at the ice cream shop. You start off with ice cream, usually a basic flavor, then you stir or mix or blend all kinds of things into it. It’s not a float; no liquid is added. It’s like an ice cream sundae, but with the toppings blended in instead of piled on top.
Most ice cream shops start with soft serve because it mixes so easily. Since most of us don’t have soft serve machines in our kitchens (If only!!!), we suggest using a machine you probably do have — a microwave.
Start with a pint of ice cream. Remove the lid and microwave it for about 10 seconds. Test it with a spoon. The ice cream should still be frozen, but should give when pressed with the back of the spoon. If it’s not ready, continue microwaving in 5-second bursts, testing in between.
Now you’re ready to mix. You can keep it simple and just use a spoon to mix the ice cream and toppings in a bowl. But where’s the fun in that? Ice cream shops often use a stick blender, another item you may not have. So instead, toss everything into the food processor and pulse a few times.
As for what to use to flavor your flurries? Anything goes. And pile in as many as you can. The more you add, the more delicious it becomes.
To help you get started, we’ve come up with a bunch of ideas for delicious, chilly flurries.
:SNOWSTORM: Vanilla ice cream, Peppermint Pattie candies, crushed peppermint sticks, a few drops of mint extract.
COCOA BEACH: Chocolate ice cream, toasted macadamia nuts, toasted coconut, hot fudge sauce.