Summer is upon us, which means it’s the perfect time for cold treats. Ice cream is a popular snack during this time of the year, and there are plenty of fun ways you can make tasty treats. Try making one of these desserts, and treat yourself to some ice cream on a nice, warm day.
Frozen Peppermint Delight
Prep Time: 25 minutes (plus freezing)
- 1 package (14.3 ounces) of Oreo cookies, crushed
- 1/4 cup of butter, melted
- 2 containers (1-1/2 quarts each) of peppermint ice cream, slightly softened
- 1 carton (12 ounces) of frozen whipped topping, thawed
- Hot fudge ice cream topping, warmed
- Crushed peppermint candy
- In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13 x 9 inch dish. Spread ice cream over the crust and top with whipped topping. Cover and freeze until everything is solid. It should remain frozen for up to 2 months.
- Just before serving, drizzle with hot fudge topping, and sprinkle with peppermint candy.
Strawberry Sorbet Sensation
Prep Time: 20 minutes (plus freezing)
- 2 cups of strawberry sorbet, softened if necessary
- 1 cup of cold fat-free milk
- 1 package (1 ounce) of sugar-free instant vanilla pudding mix
- 1 carton (8 ounces) of frozen reduced-fat whipped topping, thawed
- Sliced fresh strawberries
- Line an 8 x 4 inch loaf pan with plastic wrap. Spread sorbet onto the bottom of pan, and place in the freezer for 15 minutes.
- In a bowl, whisk milk and pudding mix for 2 minutes. Let it stand until it is set, which usually takes about 2 minutes. Fold in whipped topping, and spread over the sorbet. Freeze for about 4 hours or overnight.
- Remove from the freezer, and wait 10 to 15 minutes before serving. Invert dessert onto a serving plate, and remove the plastic wrap. Cut into slices, and serve with strawberries.
Chocolate Ice Cream Tacos
Prep Time: 35 minutes (3-4 hours to freeze)
- 6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
- 1 bag (10 oz.) of semisweet chocolate chips
- 2 tablespoons of coconut oil
- About 6 scoops of vanilla ice cream
- Candy sprinkles, as desired
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Make 6 foil balls, and fold tortillas over the balls to create taco shapes. Place them on a cookie sheet. Bake tortillas for about 10 minutes or until lightly browned and crisp. Let them cool, and place the pan of tortillas in the freezer for 10 to 15 minutes or until cold.
- In a medium microwavable bowl, heat the chocolate chips and oil in 30-second increments, stirring after each, until everything is melted and smooth. Spoon or brush melted chocolate mixture on the inside of each shell for coating. Place back on tray and freeze another 10 to 15 minutes or until cold and chocolate is hardened. Set aside the remaining chocolate.
- While the chocolate hardens, let the ice cream soften a bit. Once the shells are cold, they are ready to be filled with ice cream. Fill each shell to the edges with ice cream, being careful not to break any of the shells. The chocolate may crack a bit, but that’s fine. Place the ice cream-filled tacos back on the tray and into the freezer for 1 to 2 hours, or until ice cream is firm.
- Reheat reserved chocolate coating in microwave for 30 to 60 seconds as necessary. Pour the chocolate into a wide container, like a small loaf pan. Remove ice cream tacos from the freezer and, working quickly, dip each taco into the chocolate coating, Seal in the ice cream completely, and add candy sprinkles.
- Place back on parchment-lined cookie sheet, and freeze for another 2 hours or until firm before serving.
- Fudgy Ice Cream Cake
Prep Time: 60 minutes (plus freezing)
- Cooking spray
- 1/4 cup of light corn syrup
- 1-3/4 cups of heavy cream, divided
- 1/2 stick of unsalted butter
- 2/3 cup of granulated sugar
- 1/2 cup of unsweetened cocoa powder, plus more for serving
- 3 pints of vanilla ice cream
- 18 graham crackers
- 1 tablespoon of confectioners’ sugar
- Lightly coat an 8 inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6 inch overhang on two sides. Freeze pan for at least 10 minutes.
- In a medium pot, combine corn syrup, 1/4 cup of cream, butter, granulated sugar, cocoa, and a pinch of salt. Bring to a boil, whisking, over a medium-high flame. Remove from heat, and let the fudge sauce cool. Meanwhile, remove 1 pint of ice cream from the freezer and let it soften for about 15 minutes.
- Evenly press the softened ice cream into the pan. Top with a single layer of graham crackers; break them so they fit properly. Drizzle with 1/4 cup of fudge sauce and freeze for 15 minutes. Repeat twice, omitting sauce on the final layer. Wrap in plastic and freeze until firm, usually 8 hours (or a day). Cover and refrigerate the remaining fudge sauce.
- To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.
- In a large bowl, using a mixer, whip 1-1/2 cups of cream and confectioners’ sugar on high until stiff peaks form, which takes about 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.