Truly incredible things to do with ice cream. Just because every pint deserves to be the best that it can be. Try and experiment with these recipes and make ice cream taste like never before.
1. Ice Cream Cake
Ingredients
(18.25 ounce) package chocolate cake mix
1/2 gallon chocolate ice cream, softened
Method
Prepare cake according to package directions; bake in a 9×13 inch baking dish and cool completely.
Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
Cover with waxed paper and freeze until very firm. Decorate as desired.
2. Ice Cream Floats
Ingredients
½ cup blueberries
3 ounces Pearl Blueberry Vodka
1 cup lemon lime seltzer or sparkling water
6 scoops No-Churn Vanilla Ice Cream
Instructions
Add the blueberries, blueberry vodka and sparkling water to a blender and blend for about 15 seconds. Scoop 3 scoops of vanilla ice cream into each glass and pour half of the blueberry mixture into each glass. Garnish with more blueberries.
3. Ice Cream Sundae
INGREDIENTS
1. 1/2 c. peanut butter
2. 1/2 c. hot fudge
3. 2 scoops vanilla ice cream
4. Reese’s Peanut Butter Cups (either full size chopped or minis)
5. whipped cream
DIRECTIONS
1. Create a bed of peanut butter with in the bottom of a sundae bowl. Top with vanilla ice cream.
2. Pour hot fudge over the top and cover with the peanut butter cups.
3. Top the entire sundae with whipped cream and a peanut butter cup garnish.
4. Chocolate Tacos
Ingredients
1/2 cup powdered sugar
1.1 ounces all-purpose flour (about 1/4 cup)
3 tablespoons unsweetened cocoa
1 teaspoon cornstarch
1/4 teaspoon salt
3 tablespoons egg whites
1 teaspoon 2% reduced-fat milk
1/4 teaspoon vanilla extract
Cooking spray
1/2 cup semisweet chocolate chips
1 teaspoon canola oil
1/2 cup finely chopped unsalted, dry-roasted peanuts, divided
2 2/3 cups vanilla low-fat ice cream
Preparation
1. Preheat oven to 400°.
2. Combine first 5 ingredients, stirring well. Stir in egg whites, milk, and vanilla.
3. Coat a baking sheet with cooking spray. Using your finger, draw 4 (5-inch) circles on baking sheet. Spoon 1 tablespoon batter onto each circle, spreading to edges of circle using the back of a spoon. Bake at 400° for 6 minutes or until edges begin to brown. Loosen edges with a spatula; remove from baking sheet. Working quickly, gently drape each taco over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped.) Repeat procedure to form a total of 8 shells.
4. Combine chocolate chips and oil in a microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring after 30 seconds; stir until smooth. Gently spread about 1 teaspoon chocolate mixture on the top third of the outside of both sides of cooled shells, and sprinkle with about 1 teaspoon chopped peanuts. Spoon 1/3 cup ice cream into each shell. Drizzle remaining chocolate mixture evenly over ice cream; sprinkle evenly with remaining peanuts. Freeze for at least 30 minutes before serving.
5. Buttermilk Waffles with Berries, Ice Cream and Buttermilk Syrup
Ingredients
2 cups cake flour
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1/2 cup buttermilk
1 cup milk
2 eggs (beaten)
1/4 cup melted butter
vegetable oil cooking spray (for coating waffle iron)
berries
vanilla ice cream
1/2 cup butter (not margarine)
1/2 cup buttermilk
1 cup sugar
2 tsps vanilla
1/2 tsp baking soda
Directions
Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined with fork or large spoon (don’t over mix the batter). The batter should look slightly lumpy.
Spray the waffle iron with the nonstick vegetable spray. Pour 3/4 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer.
Top waffles with fresh berries, buttermilk syrup and ice cream.
Yield about 5 waffles.
Buttermilk Syrup
1/2 cup butter (not margarine)
1/2 cup buttermilk
1 cup sugar
2 teaspoon vanilla
1/2 teaspoon baking soda
Heat butter, buttermilk, and sugar in a saucepan. Heat until boiling, stirring often. Boil for about 1 minute. Remove from heat and add vanilla and baking soda. Stir until combined. Serve immediately. Refrigerate any leftovers.