National Ice Cream Month demo
6 p.m. - 6:30 p.m. July 17, 2020
As part of the Alumni Biz Spotlight series, join Rabia Kamara (B.S.’10/B), owner of Ruby Scoops Ice Cream & Sweets, live on Instagram as she shows you how to make the perfect no-churn ice cream for banana splits. The Washington, D.C.-based Ruby Scoops creates of small-batch ice creams, sorbets, vegan desserts and baked goods.
No-churn Ice Cream
Ingredients
- 1 pint (2 cups) heavy whipping cream
- 1 14oz can condensed milk
- 1 t vanilla extract
Equipment
- Mixing bowl
- Electric mixer
- Freezer safe container w/ lid
Instructions
- Whip cream and condensed milk together until whipped until soft peak
- Add vanilla or flavorings of your choice
- Transfer whipped cream mix into your freezer safe container--if you want to add fold ins, do so now!
- Freeze for at least 8 hours
Location
Instagram Live
Contact
Lauren Leavy
leleavy@vcu.edu
(804) 628-2249