What’s Cooking — Have an Ice Cream Stand


Krrb is now part of the Apartment Therapy family! Check out the Marketplace for an even wider selection of furnishings and home decor.

Visit the Apartment Therapy Marketplace »

What's Cooking — Have an Ice Cream Stand

This summer think outside the box. Instead of having a tired old lemonade stand, sell homemade ice cream. This refreshing treat is always welcomed in the summer. We’ve rounded up a few tried and true recipes using dairy, bananas and avocados to make ice cream. Bananas and avocados are budget-friendly and are a healthier alternative to milk-based ice cream. Give these recipes a try and be the hit of your neighborhood with your own ice cream stand.

Dairy Ice Cream

What's Cooking — Ice Cream Social

Photo: Chewoutloud.com

Mint chocolate ice cream is a crowd pleaser. Chew Out Loud has a recipe so easy to make that you’ll add it into your weekly rotation.


  • 1 cup whole milk, cold
  • 3/4 cup granulated sugar
  • 2 cups heavy cream, cold
  • 1.5-2 teaspoons of pure peppermint extract, or to taste
  • 4 ounces of semi-sweet chocolate bar, chopped into tiny pieces
  • Directions
    In bowl, use whisk to combine milk and sugar until dissolved. Stir in heavy cream and peppermint. Turn ice cream maker on and pour mixture in for about 25 minutes. During the last 5 minutes of churning, slowly mix in chopped chocolate. Put ice cream in airtight container for a few hours before enjoying to firm up.

    What's Cooking — Ice Cream Social

    Photo: Epicurious.com

    Looking for a more adventurous flavor? Licorice ice cream has a striking look and taste. Epicurious has great recipe that starts with melting a few pieces of your favorite licorice candy.


  • 2 1/2 ounces black licorice sticks, gently crushed
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 egg yolks
  • 1/3 cup plus 1 tablespoon superfine or granulated sugar
  • 1/4 teaspoon vanilla extract
  • Few drops of natural black food coloring
  • Directions
    Put the licorice in a saucepan with 1/2 cup of water and place over low heat for 15 minutes, stirring occasionally, until the licorice has melted. Meanwhile, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil. Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan, place over low heat, stir in the melted licorice, and heat until the custard thinly coats the back of a wooden spoon. Do not let boil. Add the black food coloring to desired effect.Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions.

    Avocado-Based Vegan Ice Cream

    What's Cooking — Ice Cream Social

    Photo: Gi365.co

    Lighter than air, coconut lime ice cream is cool and refreshing on hot summer days. We love this recipe from GI365 that uses avocados for a creamy texture.


  • 1 can (13.66 ounces) of coconut milk
  • 2 avocados, peeled and pitted
  • 1 cup of Grade A maple syrup
  • ½ cup lime juice, freshly squeezed (5 limes)
  • 1 Tablespoon lime zest
  • ¼ cup water
  • Directions
    Place all ingredients into a blender or food processor and blend until smooth. For either appliance, scrape down the sides a couple of times for a smooth texture. Pour mixture into an ice cream maker and freeze according to your machine’s instructions. The ice cream is finished when you can scoop some out and it stays on the spoon without sliding off right away (about 20 minutes). Serve immediately or freeze for a firmer texture.

    What's Cooking — Ice Cream Social

    Photo: Jessicainthekitchen.com

    Enjoy a treat guilt-free when enjoying this chocolatey ice cream recipe from Jessica in the Kitchen. Satisfying and naturally sweetened, you can feel good about having a second scoop.


  • 1 13.5 ounce can of full fat coconut milk
  • 1 avocado, peeled and pitted (4.5 ounces)
  • ½ cup unsweetened cocoa powder
  • ½ cup of Grade A maple syrup
  • 1 Tablespoon vanilla extract
  • ½ cup water
  • Vegan hot fudge for drizzling, optional
  • Directions
    Add the avocado and coconut milk to a food processor/blender and pulse together. Add the remaining ingredients and blend for about 2 minutes until smooth and incorporated, scraping down the bowl once. Place ice cream mixture into ice cream maker and freeze according to manufacturer’s instructions. Place in an air-tight container and place in freezer until firm. Serve with hot fudge.

    Banana-Based Vegan Ice Cream

    What's Cooking — Ice Cream Social

    Photo: Skinnyms.com

    Soft-serve vanilla ice cream is a classic. This easy recipe from Skinny M’s demonstrates how to make it using frozen bananas and silky Greek yogurt. Pull out your food processor, this treat is a winner.


  • 1 1/2 cups sliced frozen bananas
  • 1 tablespoon non-fat Greek yogurt
  • 1 teaspoon pure vanilla extract
  • Directions
    Blend in a food processor until smooth. You will have to stop the processor a few times to move things around with a spatula. After a few times, it will blend smoothly. Add fresh fruit if desired.

    What's Cooking — Ice Cream Social

    Photo: Skinnymom.com

    We have yet to come across anyone who doesn’t love strawberry ice cream. Blogger Skinny Mom has a healthy version of the fruity dessert that’s so good you could almost consider having it for breakfast. Almost.


  • 2 bananas, cut into 1-inch slices
  • ½ cup frozen strawberries, sliced
  • 2 Tbsp whipping cream
  • ½ tsp vanilla
  • Directions
    Place banana slices on a plate, separating each slice. Place slices in freezer for 2 hours (overnight is best!). Remove strawberries and bananas from freezer and place in food processor, blend until they are the consistency of soft serve ice cream. Add cream and vanilla and blend until smooth. Transfer ice cream to a freezer container and freeze until solid. Scoop with ice cream scoop and serve.

    What about you? What’s your favorite kind of homemade ice cream?

    • Vanessa Londono

      I wondered about that myself and could never get a straight answer for Brooklyn. :D These rules change from city to city. We just sold ice cream from our stoop so we were never on someone else’s property.

    • peanutta

      just wondering…do you need a vendor license to do this?