Cool off with homemade flurries

Need a fresh way to chill out this summer? How about DIY flurries?

A flurry is simple — and it isn’t something you can only get at the ice cream shop. You start off with ice cream, usually a basic flavour, then you stir or mix or blend all kinds of things into it. It’s not a float; no liquid is added. It’s like an ice cream sundae, but with the toppings blended in instead of piled on top.

Start with a pint of ice cream. Remove the lid and microwave it for about 10 seconds. Test it with a spoon. The ice cream should still be frozen, but should give when pressed with the back of the spoon. If it’s not ready, continue microwaving in five-second bursts, testing in between.

Now you’re ready to mix. You can keep it simple and just use a spoon to mix the ice cream and toppings in a bowl. Toss everything into the food processor and pulse a few times.

As for flavours, anything goes. To help you get started, here are some ideas.

■ COCOA BEACH: Chocolate ice cream, toasted macadamia nuts, toasted coconut, hot fudge sauce.

■ SATISFACTION: Sweet cream ice cream, crushed salted peanuts, caramel sauce, chopped Snickers.

■ BERRY BASKET: Black raspberry ice cream, chopped fresh strawberries, blueberries, raspberries.

■ CONCESSION STAND: Vanilla ice cream, chocolate sandwich cookies, crushed pretzels, gummy bears, M& M’s, caramel sauce, malted milk balls.

■ DARK HORSE CHERRY: Chocolate ice cream, chopped maraschino cherries, crushed chocolate sandwich cookies, finely chopped espresso chocolate.

MATTHEW MEAD/THE Associated Press Do-it-yourself ice cream flurries are a great summer treat. Pick your own ingredients or try one of these — Concession Stand, left, Berry Basket or Dark Horse Cherry.