Enjoy a freezer treat on the Fourth of July

With the Fourth of July coming next week, this is the perfect time to make some frozen foods for desserts and treats.

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.

Or try an ice pop. You can make simple ones by freezing juices or making pudding, then pouring it into small paper cups and inserting a craft stick in the center and freezing.

There are ice cream pies and layered desserts, as well as drinks that benefit from the chill of the freezer — think fancy shakes and malts or even an adult beverage with ice cream, gelatto, sherbet or sorbet mixed with a boozy touch.

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 one teaspoon vanilla.

Following are a few ice cream treat recipes from insanelygoodrecipes.com.

 

 

Frozen Banana Split Dessert

3-1/2 cups graham cracker crumbs

4 bananas, sliced

1/2 gallon vanilla ice cream, softened

1 cup salted peanuts pecans or walnuts

1 cup chocolate chips

1/2 cup butter

2 cups powdered sugar

1-1/2 cups evaporated milk

1 teaspoon vanilla

16 ounces whipped topping

Cover bottom of 11-by-15-inch pan with three cups graham cracker crumbs. Layer sliced bananas over crumbs. Slice ice cream ½ inch thick and place over bananas, then sprinkle peanuts over the top. Freeze until firm.

In a saucepan, melt chocolate chips and butter over medium heat. Add powdered sugar and evaporated milk. Cook, stirring constantly, until mixture thickens. Remove from heat and add vanilla Let cool, then pour over ice cream. Spread whipped topping over the chocolate layer and sprinkle with remaining graham cracker crumbs. Freeze until ready to serve.

Top with favorite sundae toppings.

 

 

 

Hot Fudge Ice Cream Pie

1 cup evaporated milk

1 cup chocolate chips

1 cup miniature marshmallows

1/4 teaspoon salt

30 vanilla wafers

1 quart vanilla ice cream

Chocolate curls, optional

In a saucepan over medium heat, stir together evaporated milk, chocolate chips, marshmallows and salt until completely melted.

Line bottom and sides of a nine-inch pie plate with vanilla wafers. Spread half the ice cream over wafers. Cover with half the hot fudge mixture.

Repeat layers, then freeze three to five hours, until firm. Garnish with chocolate curls, if desired.

 

 

 

 

Confetti Ice Cream Fudge Pie With M&M’s

14 ounces chocolate sandwich cookies

8  tablespoons unsalted butter, melted

1/2 gallon your favorite vanilla ice cream, slightly softened

2 vanilla cupcakes, crumbled

1/3 cups sprinkles, plus more for topping

14 ounces sweetened condensed milk

6 ounces dark chocolate, chopped

1 teaspoon vanilla extract

1 bag M&M’s milk chocolate candies

Whipped cream

Place cookies in food processor and process until they are the consistency of graham cracker crumbs. Place crumbs in a bowl and stir in melted butter. Press crumbs into a nine-inch springform pan and place in the freezer for 10 minutes.

In a bowl, fold the crumbled cake and sprinkles into the softened ice cream. Spread mixture onto crushed cookie crust and smooth the top. Freeze one hour.

Heat condensed milk in a saucepan over low heat. Stir in dark chocolate and vanilla extract and stir until the chocolate is melted. Let cool almost completely.

Remove crust from the freezer and spread the chocolate evenly over the top. Freeze at least one hour.

Place chocolate candies on top of the fudge and freeze another hour or overnight.

Top with whipped cream just before serving.

 

 

Strawberry Frozen Lemonade Pie

2 cups chopped strawberries, frozen or fresh

1/4 cup sugar

8 ounces frozen whipped topping, thawed

12 ounces frozen lemonade concentrate, thawed

12 ounces sweetened condensed milk

20 drops yellow food coloring, optional

1 6-ounce premade graham cracker crust

Lemons, optional

Strawberries for garnish, optional

In a food processor, combine chopped strawberries and sugar. Pulse until well mixed. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat whipped topping, lemonade concentrate and sweetened condensed milk until smooth and creamy. Add food coloring, if desired. Pour mixture into the pie crust

Pour strawberry mixture over the lemonade mixture and swirl into the top using a knife. Freeze eight hours or overnight, until well frozen.

Slice and serve, garnishing with lemons and strawberries, if desired.

 

 

 

S’mores Milkshake

3 cups vanilla ice cream

1/2 cup chocolate syrup

1/2 cup marshmallow cream

3 full graham cracker sheets

1/2 cup chopped chocolate bars

4 large marshmallows

4 tablespoon mini marshmallows

4 tablespoon graham cracker crumbs

4 tablespoon mini chocolate chips

Toast four marshmallows and set aside.

Mix together vanilla ice cream, chocolate syrup, marshmallow cream, graham crackers and chopped chocolate bars.

Divide between glasses and top with mini chocolate chips, mini marshmallows, graham cracker crumbs and a toasted marshmallow.

 

 

 

 

“Fried” Ice Cream Dessert

3 cups crushed corn flakes

1/2 cup sugar

1/2 cup butter

1 1.75-quart container vanilla ice cream

8 ounces whipped topping, thawed

1/2 teaspoon ground cinnamon

1/4 cup honey

Chocolate syrup

Caramel sauce

Take vanilla ice cream out of the freezer and let sit at room temperature for 30 minutes to soften.

Melt butter in a medium skillet over medium heat. Add crushed corn flakes and sugar and stir to combine. Fry mixture for five minutes, stirring constantly, until golden-brown.

Spread one-third of the corn flake mixture in a 9-by-13-inch baking dish. Set aside.

In a large bowl, combine softened vanilla ice cream and whipped topping. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture over the corn flake mixture.

Spread remaining corn flake mixture evenly over the ice cream. Drizzle honey over the top. Cover pan and freezer for six  hours or overnight.

Cut into squares and serve with drizzles of chocolate syrup and caramel sauce.

 

 

 

Frozen Raspberry Delight

18 chocolate sandwich cookies

2 tablespoons butter, melted

1 cup hot fudge sauce

3 cups vanilla ice cream, softened

1 cup raspberry sherbet, softened

2 cups raspberries, thawed and drained

2 cups whipped topping

In a food processor, crush cookies into fine crumbs. Remove two tablespoons and reserve for topping.

Mix remaining crumbs with melted butter, then press into bottom of square dish. Let cool in freezer.

Spread hot fudge in an even layer over the crust. Place in freezer to set for a few minutes.

Top with a layer of vanilla ice cream. Dollop sherbet over the ice cream and swirl to combine. Sprinkle with a layer of raspberries and top with a layer of whipped topping.

Garnish with reserved cookie crumbs. Cover with plastic wrap and freeze until solid, at least six hours or overnight.

 

 

 

Peanut Butter Cup Ice Cream Cake

1 package chocolate sandwich cookies

6 tablespoons butter

1 pint and 1 quart vanilla ice cream

11 ounces hot fudge topping

14.8 ounce package mini peanut butter cups, chopped

Using a food processor or blender, crush cookies. In a large bowl, combine crushed cookies with melted butter and stir until well combined.

Coat the bottom of a 10-inch springform pan with nonstick spray, then firmly press the cookie crumbs into the bottom and slightly up the side of the pan.

Place pan in the freezer and set one container of ice cream out at room temperature to soften for 10 to 15 minutes.

When crust has chilled, spread the ice cream evenly over the top. Place in the freezer for one hour.

Warm the hot fudge topping according to directions, then spoon three-quarters of it over the ice cream. Sprinkle half the mini peanut butter cups over the fudge and return to the freezer for one hour.

Soften the second container of ice cream at room temperature, and then spread over peanut butter cups. Freeze until firm.

To remove the cake from the pan, dip a knife in hot water, then run it around the edge before unlatching the side of the pan.

Use an offset spatula or knife dipped in hot water to smooth the ice cream on top.

Spoon reserved hot fudge into a plastic bag and snip off the corner. Drizzle over the top of the ice cream cake in a crosshatch pattern, then sprinkle remaining chopped peanut butter cups over the top. Freeze until ready to serve.

 

 

 

Margarita Float

3 ounce tequila

3 scoops lime sorbet

1 ounce water, optional

Salt for rim

Rim a glass with salt using a lime wedge. Dip glass onto a shallow plate of margarita salt. Add sorbet, then pour tequila over the top and serve.

 

 

Grilled Peach Sundaes With Boozy Caramel Sauce

4 tablespoons unsalted butter

1/2 cup sugar

1/2 teaspoon kosher salt

1/2 cup heavy cream

1 teaspoon vanilla extract

1 tablespoon bourbon, whiskey or other liquor

4 medium peaches

Vanilla ice cream, for serving

Melt butter in a medium saucepan over medium heat. Stir in sugar, salt and heavy cream until well-combined, then bring mixture to a boil, scraping down the sides with a rubber spatula as needed. Boil four to five minutes.

Remove caramel from the heat. Stir in vanilla extract and bourbon, then set aside to cool slightly.

Oil grill grate,  then halve the peaches and remove the pits. Arrange peaches on the grill, cut side down, and grill until warm and caramelized.

Place peaches on serving plates, top each with a scoop of ice cream and drizzle with caramel sauce. Serve immediately.