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

Ingredients

• 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

Method

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!

This entry was posted on Tuesday, April 2nd, 2013 at 11:58 pm and is filed under Dessert, Food, ice cream. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.