To beat the heat of a Virginia summer, there are few treats more satisfying than ice cream. To celebrate National Dairy Month in June, why not try your hand at making homemade ice cream using local milk?

Throughout the year, Virginia dairy farmers are producing plentiful amounts of milk ready to be turned into this summertime treat. Other Virginia farmers produce a variety of fresh fruit and nuts to top homemade ice cream.

In June, berry farms are stocked with strawberries, raspberries, blackberries and blueberries. To allow pick-your-own activities to continue during the COVID-19 pandemic, those farms have adopted new safety regulations and social distancing measures to ensure customers remain safe.

If salty toppings are more your speed, there’s nothing like the famous peanuts produced in southeastern Virginia, or locally grown favorites like black walnuts and pecans.

With little more needed than milk, cream, a mixing bowl and fixings to top things off, it’s easy to master the art of homemade ice cream.

No-Churn Vanilla Buttermilk Ice Cream

1 cup heavy whipping cream
14-ounce can sweetened condensed milk
½ cup buttermilk
1 teaspoon vanilla extract

In a large mixing bowl, combine whipping cream and condensed milk, and beat with an electric mixer on high speed until soft peaks form. Add buttermilk, and mix on low speed until combined. Gently fold in vanilla extract.

Pour mixture into a metal loaf pan, and cover tightly with plastic wrap. Freeze for at least 6 hours or overnight.

Note: Ingredients such as strawberries and cookies can be added to this recipe by stirring in with the vanilla extract.

Source: The Dairy Alliance

No-Churn Chocolate Peanut Butter Ice Cream

1 cup heavy whipping cream
14-ounce can sweetened condensed milk
½ cup buttermilk
¼ cup cocoa powder
½ cup peanut butter

In a large mixing bowl, combine whipping cream and condensed milk, and beat with an electric mixer on high speed until soft peaks form. Add buttermilk, and mix on low speed until combined. Gradually mix in cocoa powder.

Pour mixture into a metal loaf pan, cover tightly with plastic wrap and place in freezer for 1 hour. Warm peanut butter for 30 seconds in a microwave. Remove the plastic wrap, and stir in the peanut butter making sure to leave visible chunks.

Cover tightly, and place in the freezer for at least 6 hours or overnight.

Source: The Dairy Alliance