July is a favourite month for many – the long sunny days, beach trips and exotic holidays; but who knew it was also the month to celebrate all things ice-cream! Our love for ice-cream falls on most days of the year, but for the month of July we can devote ourselves to the appreciation of such a deliciously dreamy invention.

National Ice-Cream Month was established by former President of the United States Ronald Reagan and the American Dairy association, showing just how important this frozen favourite really is to us all. It is the perfect time of year to gorge in whatever flavour takes your fancy, from the rustic rocky road, to the sweet caramel swirl, to the classic vanilla sundae.

There is only one proper way to celebrate National Ice-Cream Month, and that is to indulge in everything ice-cream. There are hundreds of ways you can enjoy this frozen treat, add a scoop with your chocolate brownie or with fresh fruits that always compliments ice-cream deliciously, or simply on its own (because with ice-cream do we really need anything else?). But if you feel like going the extra mile this special month, then give making your own ice-cream a go! Once you know the basics of ice-cream making, the process becomes simple enough that whatever flavour you can dream up is possible. Start by mastering the traditional vanilla ice-cream, this can then be turned into mermaid ice-cream, Cookie Monster ice-cream, or even hot chocolate ice-cream.

Vanilla ice-cream: 


  • 280ml double cream
  • 300ml milk
  • 100g caster sugar
  • 3 eggs
  • Vanilla pod


  1. Cut the vanilla pod open and place the seeds in a pan of milk, cream and vanilla pod. Allow the pan to heat slowly until brought to boil, then allow to cool while the mixture infuses.
  2. The next step is to mix the caster sugar and egg yolks in a bowl. Add the vanilla mixture made earlier to the eggs and sugar until fully mixed in.
  3. The final stage of the process is to place a bowl in a larger bowl of cold water. Pour the mixture into the pan to allow it to heat slightly in order for it to thicken. Place the mixture in the smaller bowl and churn before putting it in the freezer.