Back to event list

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

  1. Whip cream and condensed milk together until whipped until soft peak
  2. Add vanilla or flavorings of your choice
  3. Transfer whipped cream mix into your freezer safe container--if you want to add fold ins, do so now!
  4. Freeze for at least 8 hours

 

Location

Instagram Live

Contact

Lauren Leavy
leleavy@vcu.edu
(804) 628-2249

Add to Google Calendar