I remember when this book came out. I was about to start grad school. I was on a YA kick. There was so much hype for E. Lockhart.  Somehow I didn’t care. I read other things. I forgot all about We Were Liars.

Fast Forward to some bloglist several months ago and a quick addition to my TBR. A Library hold later and I am a convert. 

We Were Liars is about the Summers a group of cousins (and one close friend) spend on a small island off the coast of New England. It is about an accident that leads the fully engrossing Cadence Sinclair Eastman to lose her full memory of summer 15. It is about adults struggling to be their best selves. There is a twist that makes your heart hurt. 

The writing is also absolutely stunning.

We were liars is everything I remember about my early summers. I’m from the midwest. From when I can remember through college all weekends were spent at the lake. Everyone had a tan. There was ice cream and hot dogs and the constant smell of bonfires and the stickiness of marshmallows. Luckily for me I didn’t live through the dysfunctional adults that are presented in We Were Liars.

Which is part of what made this book so fantastic. It is everything about summer, but there is enough drama to move the plot. There isn’t a love triangle. In fact the love story is both sweet and believable. 

We Were Liars is the type of book you fall into during the summer. It is a day at the beach. A night around the bonfire. It is picnics with your best friends and full afternoons inside playing board games. 

We Were Liars is sharing homemade ice cream with the person you love.

And lucky for me, I’ve been making ice cream all summer.

In June I discovered no churn ice cream. I have a very tiny kitchen and the thought of owning an ice cream maker, while appealing just doesn’t work in the space. No churn ice cream is my solution to wanting a cold treat every day in summer (fall, winter and spring too) but not having the space to dedicate to making it. The recipe is deceptively simple and you only need a handful of ingredients. 

Below you’ll find go to recipe for a large batch (12 generous scoops, 24 or more small scoops) of a red, white and blue sugar cookie no churn ice cream. The almond extract gives you just enough pop to feel like you’re eating a mixed up sugar cookies. The jam swirls well in the mixture gives you a fun color with lots of flavor. Feel free to swap out any flavor, or omit the jam and sprinkles entirely. You could also half the recipe for a smaller gathering. 

Ingredients: 

4 cups Heavy Whipping Cream 

2 (14 oz) can Sweetened Condensed Milk

2 tsp Vanilla Extract

2 tsp Almond Extract

1 jar Blueberry Preserves (optional)

1 jar Strawberry or Raspberry Preserves (optional)

Sprinkles, for fun and texture. 

Steps:

Use a stand mixer to whip cream into stiff peaks with the vanilla and almond extract. This takes about 5 minutes, but be sure not to over beat. You don’t want to make butter! A hand mixer will work as well, you’ll just need to put in a little extra elbow grease. 

Once cream is whipped fold in sweetened condensed milk. 

Pour half of the mixture into a loaf pan or large freezer safe container. Plop in halp of Blueberry and other preserve, a generous handful of sprinkles, and marble with a toothpick, knife, bamboo skewer, or fork. 

Pour remaining mixture and repeat the previous step. Top with another handful of sprinkles.  Cover with cling film and freeze for 8 to 12 hours. 

Serve with love, sprinkles, and whatever other ice cream toppings your heart desires.