ice cream is by FAR my favorite dessert, and is the best summer treat. i think the primary reason why i love it so much, is because i covetted ice cream as a girl, but really didn’t have it that often as my brother & i weren’t allowed to over indulge (those were the rules anyways!). so, as a little girl i wasn’t the type to go chasing down the ice cream truck (it helps that we didn’t have an ice cream truck in the little town i grew up in (unless you count the schwan’s man) ), but i always looked forward to the annual ice cream social.

everyone would come together to showcase their homemade ice cream, and i tasted the flavors like it was my job. my favorite was homemade vanilla sandwiched in between two extra soft homemade chocolate chip cookies. the store bought one’s just aren’t the same!

i remember “helping” make our own ice cream and in later years having my very own kid’s ice cream maker! (that was awesome by the way!) I insisted on this ice cream maker for my birthday much to my mother’s dismay (my birthday is in January & homemade ice cream was viewed as a seasonal treat). although my ice cream making days didn’t last long (it was really a lot more effort than ez baking) i grew up loving daquari flavored ice cream from Baskin Robbins (probably a bit inappropriate for a kid, but i think i liked the color more than anything), and later chocolate chip cookie dough ice cream (my favorite to this day), or about anything mixed into Maggie Moos Sweet Cream! i love root beer floats, but really any soda will do! 🙂 i love coldstone but hate when they sing, and more than anything i love all of these cool ice cream related items & recipes!:

row 1: The Fizz Cup 6 for $15.98–the lazy’s mans root beer float; Ice Cream Cone Cupcake Pan $29.95 @ williams sonoma cupcakes in the shape of ice cream cones!; finished product

row 2: Ice Cream Sandwich Molds, Set of 3 Internet/Catalog only $14.00 @ williams sonoma; ice cream mold finished product; The Williams-Sonoma Collection, Ice Cream $16.95; Williams-Sonoma Mastering Series, Frozen Desserts $19.95;

row 3: Deni 5530 Deni Automatic Soft Serve Ice Cream Maker $41.88 @ amazon.com; Ice Cream Cone Bowls & Spoons, Sets of 4 $22.00-$36.00 @ williams sonoma; Krups Ice Cream Maker $49.95 @ williams sonoma; Cuisinart Supreme Ice Cream Maker $249.95 @ williams sonoma;

ICE CREAM CUPCAKES:

ice cream cupcakes recipe:

makes: 4
active:
30 min/total 30 min (plus at least 1 hr freezing)
planning tip: can be frozen 1 week.
1/2 cup milk-chocolate chips
1 pt ice cream, any flavor
2/3 cup frozen whipped topping, thawed.
liquid food colors (optional)
garnish: 4 keebler bug bites cinnamon grahm crackers, decorated (photo above/directions follow)

  • using 32 foil baking cups with paper liners, assemble 4 stacks (8 cups in each), with a foil cup on top.
  • melt chocolate as package directs. brush inside of the top foil cups with chocolate. freeze until set
  • drop 1 scoop ice cream into each chocolate cup; remove from stack, return to freezer.
  • if tinting topping, divide between cups and tint pastel colors. spoon into ziptop bags, cut a corner off each and pipe topping on ice cream. decorate with a cookie.

    to decorate cookies: mix 1/2 cup confectioners’ sugar and 2 tsp water until smooth. divide among 5 cups (about 2 tsp. each). leave 1 white; tint others with food color. spoon each into a small ziptop bag; snip a tiny tip off 1 corner. pipe features; let dry


per cupcake: 286 cal, 2 g pro, 33 g car, 0 g fiber, 16 g fat (11 g sat fat), 29 mg chol, 63 mg sod
recipe from woman’s day magazine

  • MORE SWEET TREATS:

    top : Individual Baked Alaskas (click for recipe); Cream Puffs with Ice Cream and Hot Fudge Sauce (click for recipe);

    bottom: ICE CREAM CONE CUPCAKES (recipe below); Ciao Bella Gelato Truffles Internet/Catalog only $65.00 a sweet treat! @ williams sonoma

    ICE CREAM CONE CUPCAKES RECIPE:

    Ingredients:
    1 package (18 ¼ oz.) white cake mix
    2 packages (1 ¾ oz. each) flat-bottomed ice cream cones (about 24 cones)
    1 container (16 oz.) prepared vanilla frosting
    Candies and other decorations for top
    Directions: 1. Preheat oven to 350 degrees. 2. Prepare cake mix according to package directions. 3. Spoon batter into each ice cream cone until half full. 4. Stand cones on a cookie sheet. 5. Bake cones until toothpick inserted in centers comes out clean. This will take about 20 minutes. Cool on wire racks. 6. Frost each filled cone. Decorate as desired. This would be a fun activity for the children at a birthday party to do. 7. This recipe makes 24 cupcakes. Store in a loosely covered container

    Ice Cream Snickers Pie Recipe (not pictured:

    Serves: 12
    Active: 15 min/Total 15 min
    (plus at least 4 hours freezing)
    Planning Tip: Can be made 2 weeks ahead. Wrap air tight & freeze

    1 pt chocolate ice cream, softened
    9-in ready-to-fill Oreo cookie crust
    3 Tbsp creamy peanut butter
    1/2 cup each salted peanuts & coarsely chopped snickers popables candy
    2 pt. Ben & Jerry’s “In A Crunch” ice cream

    • spread chocolate ice cream over bottom of cookie crust. stir peanut butter into caramel topping. drizzle 1/3 cup on ice cream; sprinkle with 1/4 cup each peanuts and chopped candy (freeze until ice cream is firm
    • top with schoops of peanut butter ice cream. stir 1 to 2 tsp water into remaining topping mixture; drizzzle over top. sprinkle with remaining peanuts and candy. freez at least 4 hours.
    • about 20 minutes before serving: refrigerate pie to thaw slightly

      per serving 532 cal, 10 g pro, 53 g car, 3 g fiber, 31 g fat (12 g sat fat), 59 mg chol, 286 sod
      recipe found in womans day magazine

      Also, try this Grasshopper Ice Cream Sandwich recipe to stay cool this summer!

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