Fun Facts About Ice Cream
1. Marco Polo brought ice cream to Europe.
For more than 1300 years, Europeans didn’t know about ice cream. However, thanks to Marco Polo, an Italian traveler and merchant from Venice, they had their first taste of ice cream in the early 1300s. It wasn’t exactly like the kind of ice cream we have today, but it was a delicious treat nonetheless.
2. Not only did the United States of America officially begin in 1776, but the first ice cream store opened in New York City that year as well!
The first advertisement for ice cream boasted that it was available “almost every day”. That was a big thing at the time, because up until then ice cream had only been a special delicacy for the rich.
Thankfully, the movement to make ice cream available to all had begun and soon it didn’t matter what your social class was – everyone could enjoy the tasty, frozen treat! Join My Homeschool Connect!
3. George Washington loved ice cream!
Old records from 1790 show that George Washington, the country’s first President, spent over $200 on ice cream that summer. Today, the same amount of ice cream would cost thousands of dollars!
4. July is National Ice Cream Month.
Just in time for the heat of summer, July is National Ice Cream Month thanks to a designation given by former President Ronald Reagan.
Since 10% of all the milk that’s produced in the United States is used for ice cream, having a designated month for ice cream helps to improve sales. Creameries get ready for the event the month before and the most ice cream is produced in June of each year.
5. The average American eats about 22 gallons of ice cream each year!
Vanilla still reigns supreme as the number one flavor of ice cream in America, but it has competition. Chocolate, cookies and cream, strawberry, and chocolate chip mint round out the top five flavors. There’s no limit to the type of ice cream that can be made! From peach to gingerbread to blueberry and pumpkin, ice cream flavors are never-ending!
6. It takes 3-5 gallons of milk to make one gallon of ice cream.
Hard working cows can produce enough milk in one day to make two gallons of ice cream. Since it takes 3-5 gallons of milk to make one gallon of ice cream, that’s a lot of milk being produced each day! If you multiply that over the year, that’s about 730 gallons of ice cream being produced from one cow each year!
FREE Printable: For more fun facts keep scrolling to the end. 😉
Ice Cream Roundup
Salty and sweet together is a real treat! No-churn means there’s no need to dust off your ice cream maker to prepare this yummy recipe.
This “no egg required” ice cream tastes almost as good without the peanut butter cups. Feel free to mix in your favorite candy or toppings, as an alternative.
Passion fruit mousse was the inspiration for this ice cream recipe. When fresh passion fruit is unavailable, substitute the frozen variety instead.
Just like its commercial counterpart, this tin roof sundae ice cream is packed with swirls of fudgy goodness and chocolate-covered peanuts that you dip yourself. No worries… it’s easy-peasy!
The idea for this ice cream comes from the popular Brazilian dessert brigadeiro. Who doesn’t love chocolate, right? Olivia tells her readers it’s the best ice cream she’s ever made.
This super-simple recipe calls for just three ingredients. Peanut butter, sweetened condensed milk and heavy cream. I ask you… how much easier does it get?
The combination of real apple pie and homemade ice cream is the perfect summertime treat. But, it doesn’t have to stop there. Blueberry pie, pecan pie, cherry pie… the possibilities are almost endless.
Here’s another “no-churn” ice cream recipe that involves cream cheese and cherry pie filling. Feeling adventurous? Why not throw in some chocolate chips and walnuts for an extra-special treat?
This recipe calls for cotton candy syrup, which is readily available online. If one of your favorite things about going to the county fair is cotton candy, this is one flavor of ice cream you don’t want to miss!
Making homemade ice cream means you can pronounce all of the required ingredients. This coconut ice cream is light and refreshing with just the right amount of sweetness.
Instead of store-bought ice cream- how about making your own with an ice cream maker!
Don’t forget to print out your recipe for later!
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- 1 cup unsalted butter softened
- ¾ cup of granulated white sugar
- ¾ cup of light brown sugar
- 2 large eggs
- 1 ½ teaspoon of pure vanilla extract
- 2 ¼ cup of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1½ cup of chocolate chips
- 1 ½ cups of Vanilla Bean Ice Cream slightly softened
- Additional Chocolate Chips if desired
Preheat oven to 375 degrees Fahrenheit.
In a medium bowl, add in flour, baking soda, and salt. Mix together.
In a large bowl, add in softened butter, white sugar, and brown sugar. Whisk or beat on low for 2-3 minutes until it’s a creamy consistency.
Add in eggs and vanilla extract to the sugar mixture. Beat on low or whisk for an additional minute or two. Being sure it is well blended.
Gently add in flour mixture to egg and sugar mixture. Beat on low or whisk for 3-4 minutes, being sure it is well combined. (Don’t overbeat it.)
Gently fold in 1 ½ cups of chocolate chips.
To a parchment lined baking sheet, add in a tablespoon of cookie dough, with about 3 inches of space between each other. (If you want jumbo cookies, add in two tablespoons with even more space in between.)
Bake for 8-10 minutes, or until edges are golden brown.
Remove cookies from oven, but leave cookies on pan for about 7-10 minutes. Remove cookies and allow to fully cool on iron racks.
Add about 1-2 tablespoons of ice cream to a bottom of a cookie. Spread it evenly and layer another cookie (bottom touching ice cream) to create a sandwich.
Optional, add chocolate chip cookies to a plate. Gently coat the center of the cookie with chocolate chips.
Freeze ice cream cookies for an hour before serving.
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What is your favorite flavor of ice cream? Share below!