So there’s this thing that’s been happening lately which I will fondly refer to as winter. Except I’m not really fond of it. Actually, I hate it. I know, such a strong word, but totally needed here. I like heat and sunshine and showing off a golden tan from too much vitamin D. Snow? No, I do not like that. Winter, you have definitely overstayed your welcome and I’m ready for summer. Let’s just skip spring and get this humidity started.
It may be freezing and my boots have gotten their fair share of wear but that doesn’t mean that my favorite treat has been banned until all the snow has melted. Yep, I bring to you an ice cream recipe in February. But I know you will forgive me because it’s amazing and delicious. Remember when I spent a whole weekend making Rainbow Cookies? And then I mentioned that I’d be turning that into ice cream? Well that time is now and I’m beyond excited.
This is actually not my original idea. I first tried Rainbow Cookie ice cream on a summer day when my boyfriend and I took a trip to a on old timey ice cream shoppe. The old timier, the better. I vowed I MUST make this ice cream. And here it is. But this one is tweaked to my liking so I’m claiming it as my own.