Frozen treats are ideal for the Fourth of July

Spruce up tradition by making ice cream sauces and sandwiches and other snacks in custom flavors

    Ice cream is the perfect treat for the  long, hot days of summer — especially with the Fourth of July holiday coming up.
    But when you want more than a plain dish or cone of ice cream, add a tasty sauce or make an ice cream sandwich or cake. They don’t have to take a lot of time or effort, although you can get as fancy as you like with the presentation.
    You can make a simple ice cream cake by crushing chocolate sandwich cookies, combining the crumbs with butter and pressing the mixture into the bottom of a pan for a crust. Top with your favorite flavor of softened ice cream, then add a complementary sauce and freeze until firm. A dollop of whipped cream, topped with jimmies, chocolate chips or few pieces of fresh fruit will create the perfect garnish.
    To make cutting a breeze, try dipping your knife in hot water. Wipe the blade periodically to clean it.
    Instead of one large cake, individual servings can be made in ramekins or small cake pans.
    Ice cream sandwiches are delicious, but vary the recipe beyond vanilla ice cream and chocolate wafer cookies.
    Make peanut butter and jelly ice cream sandwiches by layering vanilla ice cream and strawberry jam on peanut butter cookies and freezing them. You can make your own cookies, or save time by using store-bought peanut butter cookies.
    You can also make a delicious sauce for ice cream by warming fruity jelly or jam or by melting a cup of chocolate chips with 3/4 cup whipping cream and 1 teaspoon vanilla.
    If you’re really ambitious, whip up a batch of homemade ice cream in your favorite flavor. Make more than you expect you’ll need, because it’s likely to disappear quickly.
    Following are a few ice cream treat recipes from tasteofhome.com.

 

tasteofhome.com

Giant Peanut Butter Ice Cream Sandwich

2 16-ounce packages individually-portioned refrigerated peanut butter cookie dough
6 chocolate graham crackers, crushed
1 cup cold whole milk
1 cup heavy whipping cream
1 3.4-ounce package instant vanilla pudding mix
1 8-ounce package cream cheese, softened
1-1/3 cups creamy peanut butter
3 cups vanilla ice cream, softened
1/4 cup Nutella

    Let cookie dough stand at room temperature for five to 10 minutes to soften. Press dough into two ungreased 9-inch springform pans, then sprinkle with graham cracker crumbs. Bake in a 350-degree oven for 20 to 25 minutes, until set. Cool completely.
    In a large bowl, whisk milk, cream and pudding mix for two minutes. Let stand two  minutes, until soft-set.
    In another large bowl, beat cream cheese and peanut butter until smooth. Add pudding and ice cream and beat until smooth. Spread over one cookie crust. Remove the sides of second pan and place crust, crumb side down, over filling. Wrap in plastic wrap and freeze on a baking sheet for four hours, until firm.
    Remove from freezer 15 minutes before serving. Place Nutella in a small microwave-safe bowl, cover and microwave at 50% power for one to two minutes, stirring twice, until smooth.
    Remove sides of pan, cut dessert into slices and drizzle with Nutella sauce.

 

Mint-Chocolate Bombe

1 cup heavy whipping cream
1/3 cup sweetened condensed milk
3 tablespoons green creme de menthe
2 cups chocolate ice cream, softened if necessary
3 cups vanilla ice cream, softened if necessary
20 chocolate wafers, coarsely crushed
Chocolate syrup, optional
Chopped mint-chocolate candies, optional

    Line a 1-1/2-quart bowl with plastic wrap and place in freezer for 30 minutes. In a large bowl, beat cream until it begins to thicken. Add milk and creme de menthe and beat until soft peaks form. Quickly spread onto bottom and up sides of bowl to within 1/2 inch of top. Freeze for two hours, until firm. Spread chocolate ice cream over mint layer. Freeze 1 hour or until firm.
    Spoon vanilla ice cream into ice cream shell, spreading to completely cover the top. Cover and freeze overnight.
    Invert bombe onto a serving plate. Remove bowl and plastic wrap. Top with wafers. Cut into wedges. If desired, top with chocolate syrup and candies.

 

Cherry Bombs

1 cup vanilla ice cream, softened if necessary
2 chocolate-covered cherries
2 tablespoons seedless raspberry jam
1/3 cup chocolate hard-shell ice cream topping
1/4 cup whipped cream
2 tablespoons chocolate syrup

    Line two muffin cups with plastic wrap. Divide ice cream between cups. Press a chocolate-covered cherry into each, then smooth ice cream over cherries. Freeze overnight or until firm.
    Invert ice cream onto a waxed paper-lined plate. Remove and discard plastic wrap. Spread jam over ice cream and freeze until firm.
    Place a wire rack over a sheet of waxed paper. Using a fork, transfer ice cream to rack. Pour ice cream topping over each to coat. Transfer to dessert plates and freeze until serving.
    Serve with whipped cream and chocolate syrup.
    Makes two bombs.

 

 

Frosty Coffee Pie

1/4 cup hot fudge ice cream topping, warmed
1 9-inch chocolate crumb crust
3 cups coffee ice cream, softened
1 5.9-ounce package instant chocolate pudding mix
1/2 cup cold, strong brewed coffee
1/4 cup cold 2% milk
1-3/4 cups whipped topping
1 cup marshmallow creme
1/4 cup miniature semisweet chocolate chips

    Spread ice cream topping into crust. In a large bowl, beat ice cream, dry pudding mix, coffee and milk until blended. Spoon into crust.
    In a bowl, combine whipped topping and marshmallow creme. Spread over top. Sprinkle with chocolate chips. Cover and freeze until firm.

 

Ladyfinger Ice Cream Cake

2 3-ounce packages ladyfingers, split
3 cups vanilla ice cream, softened
1 16-ounce jar hot fudge ice cream topping
1 8-ounce package toffee bits
3 cups chocolate ice cream, softened
3 cups coffee ice cream, softened

    Arrange ladyfingers around the edge and on the bottom of a 9-inch springform pan that’s been coated with cooking spray.
    Spoon vanilla ice cream into pan. Top with one-third of the ice cream topping and toffee bits. Freeze for 20 minutes. Repeat layers, using chocolate and coffee ice creams. Freeze overnight or until firm.

 

Ice Cream Cookie Dessert

1 15-1/2-ounce package chocolate sandwich cookies, crushed
1/4 cup butter, melted
1/2 gallon vanilla ice cream, softened
1 16-ounce jar hot fudge ice cream topping, warmed
1 8-ounce carton frozen whipped topping, thawed

    In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13-by-9-inch baking dish. Spread with ice cream, cover and freeze until set.
    Drizzle fudge topping over ice cream, then cover and freeze until set.
    Spread with whipped topping, then sprinkle with remaining cookie crumbs. Cover and freeze for two hours, until firm. Remove from the freezer 10 minutes before serving.

 

Blueberry Cream Pops

2/3 cup sugar
2/3 cup water
2 cups fresh or frozen blueberries, thawed
1/4 cup heavy whipping cream
8 freezer pop molds or 8 paper cups
Wooden craft sticks

    To make sugar syrup, combine sugar and water in a small saucepan and bring to a boil, stirring to dissolve sugar. Cool completely.
    In a bowl, coarsely mash blueberries, then stir in cream and sugar syrup. Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil.
    Freeze until firm. To serve, let pops stand at room temperature 10 minutes before unmolding.

 

Banana Split Supreme

2 cups confectioners’ sugar
1 cup evaporated milk
3/4 cup semisweet chocolate chips
3/4 cup butter
24 chocolate sandwich cookies, crushed
3 to 4 medium firm bananas, cut into 1/2-inch slices
2 quarts vanilla ice cream, softened
1 20-ounce can crushed pineapple, drained
1 10-ounce jar maraschino cherries, drained and halved
3/4 cup chopped pecans
Whipped topping, optional

    In a large saucepan, combine sugar, milk, chocolate chips and 1/2 cup butter. Bring to a boil over medium heat, then cook and stir for 8 minutes. Remove from the heat and cool completely.
    Melt remaining butter and toss with cookie crumbs. Press into a greased 13-by-9-inch baking pan. Freeze for 15 minutes.
    Arrange banana slices over crust, then  spread with 1 quart ice cream. Top with 1 cup chocolate sauce. Freeze one hour. Refrigerate remaining chocolate sauce.
    Spread remaining ice cream over dessert. Top with pineapple, cherries and pecans. Cover and freeze overnight.
    Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares and serve with whipped topping and chocolate sauce, if desired.

 

Quick Icebox Sandwiches

1 3.4-ounce package instant vanilla pudding mix
2 cups cold whole milk
2 cups whipped topping
1 cup miniature semisweet chocolate chips
24 whole graham crackers, halved

    Mix pudding and milk according to package directions. Refrigerate until set. Fold in whipped topping and chocolate chips.
    Place 24 graham cracker halves on a baking sheet. Top each with about 3 tablespoons pudding mixture. Place another graham cracker half on top. Wrap individually in plastic and freeze about one hour, until firm. Serve frozen.

 

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