Ice Cream Soda

I recently took a trip to D.C. and took myself on a self-curated ice cream crawl. I discovered some of the best the city has to offer, and I wanted to use one of my favorites to make this Ice Cream Soda. I was inspired by the truck ton of peaches I still have in my refrigerator to give these a peachy spin!

What is an Ice Cream Soda?

Ice Cream Sodas are traditionally made with, ice cream, soda water, and a flavored syrup. They are from back in the day when the drug store was the hangout and the soda jerk was everyone's favorite person! But I am going be sharing my updated version with you today!

Put it on your calendar, June 20th is "National Ice Cream Soda Day". I love to celebrate all things, so this is going to become a yearly tradition. There are so many good things to celebrate, I might just limit this to once a year.

My favorite Ice Cream!

The best ice cream that I had on the "Ice Cream Crawl" that I took on my trip was from Jeni's Splendid Ice Creams. This was my first time to try her ice cream that has a cult-like following, and now I understand why! And don't even get me started on the waffle cone.

I tried the Sun Popped Corn and the Peanut Butter with Strawberry Jelly. And they were both the creamiest, most well-balanced ice creams I have ever tasted. So smooth!

For my Ice Cream Sodas, I am adapting a recipe I found for Jeni's "Cream Biscuits with Peach Jam Ice Cream" and just making the buttermilk ice cream base with the peach jam swirled through. Now I am really going the extra mile for this one because I can't buy Jeni's anywhere close to me. I will be making the peach jam and the ice cream from scratch.

Ingredients needed:

Ice Cream Base:

• Cream Cheese
• Heavy Cream
• Cornstarch
• Sea Salt
• Sugar
• Corn Syrup
• Buttermilk

Peach Jam

• Peaches
• Sugar
• Lemon Juice

Ice Cream Sodas

• Peach Jam Ice Cream
• Georgia Peach Coke
• Fresh Peach Slices

Making the Ice Cream and Jam

Peach Jam Ingredients

2 large Peaches
3⁄4 C Sugar
Juice of 1⁄2 Lemon

Ice Cream Ingredients

6 oz Cream Cheese, room temp
2 1⁄2 C Heavy Cream
4 T Cornstarch
1⁄2 t Kosher Salt
1 ½ C Sugar
4 T Light Corn Syrup
4 C Buttermilk
1⁄2 C Peach Jam, homemade or store bought

The Jam:

1. For the peach jam, bring a large pot of water to a boil. Cut a small X in the bottom of each peach. Fill a large bowl with ice and water.
2. Blanch the peaches in the boiling water just until the skin begins to peel back at the X, 5 to 15 seconds. Transfer to the ice bath to cool; drain.
3. Peel the skin off of the peaches, at this point it should slide off for the most part. Slice the peaches in half from top to bottom and twist to separate the fruit from the pit.
4. Puree the peaches.
5. Combine 1 cup peach puree, sugar, and lemon juice in a medium saucepan, bring to a boil over medium-high heat, stirring constantly to dissolve the sugar, and boil for 8 minutes, until thickened.
6. Remove from the heat and let cool to room temperature, then refrigerate for up to 2 weeks.

The Ice Cream:

1. For the ice cream, first, combine 1⁄4 cup heavy cream with the cornstarch making a slurry.
2. Whisk the cream cheese and salt in a medium bowl until smooth.
3. Combine the remaining cream, sugar, and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat and boil for 4 minutes. Stirring regularly until the sugar is completely dissolved.
4. Remove from the heat and whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring until slightly thickened, about 20 seconds. Remove from the heat.
5. Gradually whisk the hot milk mixture into the cream cheese and mix until smooth. Stir in the buttermilk.
6. Cover mixture and refrigerate until completely cool. 3-4 hours, up to overnight.
7. Assemble your ice cream machine and pour ½ the ice cream base into the canister. Spin until thick and creamy.
8. Pack the ice cream into a storage container, mixing in the jam as you go. Swirl around, but do not mix in completely, you want to leave ribbons of jam visible. Press a sheet of parchment directly against the surface and seal in an airtight container. Freeze until firm, at least 4 hours.

Assembeling your Ice Cream Sodas!

Ok, my dudes, this is a great way to surprise your friends, kids or your spouse with a delicious and fun treat. Whether you make your ice cream from scratch or grab a pint on your way home. The key to kicking it up is finding a real sugar or artisanal soda to make it with.

You can even take it really old school and use vanilla ice cream, soda water, and your favorite flavored syrup. They have tons of great options at places like World Market or in the coffee aisle at the grocery store.

In a tall glass, start with your ice cream on the bottom and add your flavored syrup if you are using it, or pour your soda over. Garnish with fresh peach slices and enjoy! Ice Cream Sodas were the precursor to the root beer float and created in 1874 by Robert McCay Green in Philadelphia, PA.

LOOKING FOR SOME OTHER GOODIES?

Take a look at a few of my more decedent recipes or reviews below.

Homemade Sausage Manicotti

Peach Jelly Donuts

Peach Iced Tea

JoJo’s Biscuits– Magnolia Table Recipe Review – Free Recipe

Get my NEW e-Cookbook here!! ⬇️

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MY FAVORITE KITCHEN TOOLS!

Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice 

These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen! 

These are my FAV Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these. 

This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!

This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet setor 8″ Skillet, I still need this one for my kitchen  Also, I don’t really know how to cook small so the 12.5″ is my other fave!

A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.

This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!

This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.

A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count.  But can you really ever have too many?

A food scale can be a very important tool in your kitchen, this one is the one I use every day!

If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!

Check out this great product for your mason jar, the Ergo Spout lets you turn any jar into a pourable pitcher. Get yours here! I love making my homemade salad dressing and keeping them this way in the refrigerator.