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May 17th, 2013 | Strawberry Ice Cream

My ice cream maker is god. I swear. Strawberry ice cream has always been one of my favourite flavours.. but I have a problem with the store bought kind (aside from the lactose). You see, I hate fruit chunks in store bought things. The berries in yogurt and ice cream are always gooey and soggy and stringy… gross!! It just really bothers me. For the longest time I wanted to chalk it up to frozen fruit that they’re using… but when I make smoothies and homemade ice cream using that, mine are okay. The chunks stay solid. So needless to say the strawberry ice cream that is in grocery stores I hate. It’s a real pain to find a nice ice creamery every time you want some strawberry ice cream if you’re a weirdo and hate chunks like me!

So I made up this lovely recipe! And since summer is around the corner and it’s starting to get really warm, I thought now would be a good time to share it with you guys. So here it is,  strawberries & cream ice cream, with crushed walnuts!


Strawberry Ice Cream


• 3 cups (lactose free) milk

• 1 cup + 2 tbsp (lactose free) cream

• 1 cup sugar

• 2 heaping tbsp plain greek yogurt

• 3/4 cup strawberry puree

• 1 tsp vanilla extract

• 1 tbsp honey


1. Combine the milk, cream and sugar together in a large pitcher and mix together. Add the yogurt next while continuing to stir, make sure the yogurt gets mixed in as thoroughly as possible. Set aside and create your strawberry puree in a blender. (I like to throw in a little more than a cup of strawberries – frozen or fresh, with a splash of water and blend for about a minute.) Add in the purre, vanilla, sugar and honey and mix again.

2.  Following your ice cream maker manual’s directions, pour the mixture into the machine. While the machine is doing it’s thing, cut up some strawberries in to small bite sized chunks – I used already frozen ones for this because I ran out of fresh ones. Add them to the ice cream about 5 minutes before its done. My machine takes about 25-30 minutes, so I add them around the 20-25 minute mark. At this point you can also add the crushed walnuts, or you can set them aside and just garnish your ice cream with them when you’re ready to enjoy some!

If you don’t have an ice cream maker, here’s a good website with a few different options of how to make ice cream without one.

Also just to let you guys know I decided to go ahead and make a facebook page for the blog! I’d love it if you’d like it (that sounds really weird to me) you can do so here.

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April 2nd, 2013 | jolly jellybean ice cream

I really wanted to make something a little different for easter desert. I hadn’t made ice cream in a while, so I thought mini egg ice cream. But then I thought that was too expected. I sat down with one of my favourite  (sadly retired) spring tea’s, Jolly Jellybean by DAVIDsTea… Jellybeans. Jellybeans!!!!

I was really worried it was going to be too sweet, or just plain weird, but it turned out to be ammaaazing. I’m so glad I went with my gut and took a chance. As always, if you’re lactose intolerant like I am, just use lactose free milk & cream! Easy peasy and super tasty!

Jolly Jellybean Ice Cream


• 3 cups milk
• 1 cup + 2 tbsp cream
• 1 cup sugar
• 2 heaping tbsp plain greek yogurt
• 2-3 tsp agave nectar
• 1 tsp vanilla
• chopped and whole jellybeans


1. Combine all ingredients, except for the jellybeans, in a large pitcher and stir thoroughly

2. Follow the instructions on your ice cream maker, and pour the mixture in! Mine requires adding solid ingredients (ie the jellybeans) at the 20 minute mark/just before the ice cream is done.

It’s amazing how the cream actually soaked up the flavour of the jellybeans too. My ice cream maker creates ice cream similar to soft serve, so I like to pop it in my freezer safe container and freeze it for a bit before serving.

I hope everyone had a wonderful Easter weekend!

Posted in Dessert, Food, ice creamComments Off on jolly jellybean ice cream