(This is part of a series I wrote on ice cream making. See full list of posts here.)
After churning out quarts and quarts of ice cream in just a few weeks, I encountered a problem: How the heck do I store all of it?! I was running out of tupperware and plastic tupperware was really not the best way to freeze the ice cream, even if it was freezer safe. Plus, I wanted a way to nicely package and gift my ice cream to friends since at the rate I was making ice cream, there was no way I could possibly eat it all myself!! Actually, I probably COULD eat it all myself and have been really tempted to, and being pregnant I feel like I have every excuse to, but you don’t realize how much sugar and cream go into ice cream until you start making it yourself. It’s a little horrifying when you see all that goes into a quart!
I was researching online all sorts of ice cream container options. One day I want to get one of the Zak Designs Ice Cream containers but I needed a cheap, disposable option that could store lots of different quarts of ice cream. I found these plain white quart containers that are made for frozen desserts at my local Smart & Final. They are made of pretty sturdy cardboard, made to be put in the freezer and they came in 25 count packs. Perfect. Because they were plain white, I wanted to make a cute label for them, so I whipped this label up in Illustrator:
Because the lids have two little holes on the top (I think this is so that you can also store hot items like soups in them), I was worried about freezer burn. I learned a trick long time ago to lay a square of freezer paper right on top of the ice cream and then close the lid on top of it to prevent ice forming across the top of the ice cream:
I used a sharpie to label all the different flavors.