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Runners Are Discovering They Can Churn Butter on Their Runs—and It’s Surprisingly Easy
(www.runnersworld.com)
this post was submitted on 22 Mar 2026
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There's a fitness guy I follow on Instagram called @trailswithzach, and he always posts trail runs where he makes ice cream in a backpack.
He puts bags of ice in a backpack, along with cream and flavors, and the motion of his running helps churn everything together so it solidifies and mixes into ice cream. It's actually kinda cool, cause you get to exercise and then enjoy a cold treat when you're done.
my concern is it would fuck up my shins years later. same reason i don't run with those leg weights.
I gotta do this
i am such an ice cream snob i am morally obligated to urge you not to. your intermix is going to be all wrong
Is there a way I can get it right?
I also like eating good ice cream
My ice cream cookbook is in the other room and I am not happy walking today. Too much bicycle Friday (just got it fixed) it's called the perfect scoop by David lebovitz. Trevor corson wrote the secret life of lobsters which is the best lobster book and great for eating with ice cream. It's non fiction and wonderful and violet08 would like the smutty bits. Gods rest her lobstery soul
Regarding the cookbook (sorry, the lobster book is really good. It's half of my family's favorite book) it has like 10 base recipes, the theory on why they work, then variations on them. Like, a custard ice cream, then here's the vanilla custard, the strawberry custard the cinnamon custard etc. When I had a working ice cream machine (with refrigerant. The fancy breville. Don't waste your money it wears out fast) I made decent money with my snickedoodle flavor based off of the custard in that book. I almost had my cheesecake recipe perfected when my machine died
I still make granitas because all you need is fruit, sugar, and a freezer (like shit root beer granitas you can just Crack a can into a bowl in the freezer and stir every half an hour) but I want the $5000 fancy machine or the shitty kitchen aid machine next.
All you really need need is a good instant read thermometer tho. Don't bring your egg yolk above 180 degrees F when you prep your egg/ice cream batter and you're good
Edit aaaaand I didn't answer your question, I infodumped. Um, intermix is the air ratio in the ice cream. It's what makes it soft and easy to eat. You can approximate good intermix by adding alcohol and churning, but like backpack and kick the can churns really don't get controlled air mixes. Machines do. Most at home machines can't control what your ratio is so you just time it, but basically the denser the ice cream, the less air. I like it really dense and eggy, so I'm getting the kitchen aid heavy motor type ice cream machine. That is the best and tastes and preferences do not vary in ice cream, so I can provide detailed instructions(that was an economics joke I told y'all we are weird and not funny)
Now I gotta try that...