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Cool down with delicious ice cream treats

Posted Monday, May. 26, 2014  comments  Print Reprints
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Peanut butter sundae parfaits

Makes 10 to 12 sundae parfaits

6 waffle or sugar cones

Chocolate cake or brownies

Chocolate chip cookies

1 container peanut butter ice cream

Maraschino cherries or sprinkles for garnish

1. Break up waffle cones, chocolate cake or brownies and chocolate chip cookies into bite-size pieces and place in individual containers or cupcake cups. Or use favorite cake or cookie flavors to customize.

2. Layer spoonfuls of ice cream, waffle cone pieces, cake pieces and cookie pieces into mini parfait glasses, or any small glass or bowl. Garnish with maraschino cherry or sprinkles.

Tip: Other fun mix-in ideas include pretzels, chocolate candies, marshmallows, graham crackers, fudge sauce or caramel sauce.

Nutritional analysis per parfait, based on 10: 468 calories, 20 grams fat, 72 grams carbohydrates, 6 grams protein, 35 milligrams cholesterol, 307 milligrams sodium, 1 gram dietary fiber, 37 percent of calories from fat.

Source: Blue Bunny, www.BlueBunny.com

Mini ice cream pies

Makes 10 mini pies

2 round pie crusts, thawed

10 2- to 3-inch scalloped tart shells

3 cups chocolate chips

1 container your favorite flavor ice cream

1/2 cup chopped peanuts

1. Preheat oven to 425 degrees. Roll out round pie crusts and use round 3 1/2-inch cookie cutter to cut out circles from pie dough. Round cookie cutter should be slightly larger than top of tart shell. Cut out 5 rounds from each pie crust.

2. Grease tart shells and place pie dough rounds down into tart shells, carefully pressing dough into scalloped edges and bottom of tart shell. Pierce bottom of tart shell with fork to prevent it from baking too high. Bake tartlet shells for 8 to 9 minutes or until golden brown. Remove from oven and allow to cool before flipping out onto work surface.

3. Melt chocolate chips in microwave-safe bowl or double boiler. Carefully dip scalloped edges of tart shells into chocolate and flip over to let cool.

4. Scoop mini balls of ice cream into shells. Top with drizzle of warm, melted chocolate chips and garnish with chopped peanuts.

Nutritional analysis per mini pie: 558 calories, 34 grams fat, 65 grams carbohydrates, 8 grams protein, 18 milligrams cholesterol, 338 milligrams sodium, 5 grams dietary fiber, 52 percent of calories from fat.

Source: Blue Bunny, www.BlueBunny.com

Ice cream cupcakes

Makes 18 to 20 cupcakes

1 1/8 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

1 egg

1 teaspoon vanilla extract

1 cup brewed coffee

1 container your favorite flavor ice cream (recommended: caramel fudge brownie sundae or vanilla)

Decorations (such as sprinkles, cupcake skewers, cherries)

1. To make cupcakes, preheat oven to 350 degrees. Place cupcake liners in cupcake pan. Sift together flour, cocoa, baking soda and salt. Set aside. In medium bowl, cream butter and sugar until light and fluffy. Add egg and vanilla and beat well. Add flour mixture, alternating with coffee. Beat until just incorporated.

2. Fill cupcake liners about 1/3 full to allow for ice cream. Bake for 10 to 15 minutes or until toothpick inserted comes out clean. Let cupcakes cool.

3. Using round ice cream scoop, scoop out rounds of ice cream and set on baking sheet in freezer. Once ice cream scoops are frozen, carefully place one into each cupcake and top with fun decorations.

Note: Though the recipe calls for brewed coffee, the cupcakes won’t take on its strong flavor.

Nutritional analysis per cupcake, based on 18: 185 calories, 9 grams fat, 25 grams carbohydrates, 3 grams protein, 38 milligrams cholesterol, 269 milligrams sodium, 1 gram dietary fiber, 42 percent of calories from fat.

Source: Blue Bunny, www.BlueBunny.com

Have more to add? News tip? Tell us

You can turn any warm-weather day into a special occasion with a cool ice cream treat. From classic favorites to innovative new flavors, it only takes a scoop or two to bring out plenty of smiles.

Memorial Day is almost upon us, and that means summer is around the corner. For kids, summertime is about chilling out, and there’s no better way to enjoy this slowed-down pace than with a refreshing, frosty treat. Celebrate birthday parties, holiday gatherings or days that end in “y” with special ice cream concoctions that are destined to create sweet memories.

Grab a spoon and dig into these scrumptious recipes. These ice cream treats make it easy for everyone to customize to their own sweet preference, whether it’s pairing creamy ice cream with the gooey goodness of freshly baked chocolate cake, the buttery finish of a flaky pie crust or in a classic, richly adorned parfait.

Layer up with a topping station

The sky’s the limit when it comes to the finishing touches of your favorite ice cream treats. Whether you’re indulging in a decadent parfait or simply dishing out a couple of scoops, it’s easy to get everyone involved in a topping soiree.

A topping station is the perfect activity for birthday parties or other kid-oriented summer celebrations. Just make sure the station is easily accessible — at their level — and place each topping in its own special bowl or serving dish along with a spoon. Also, be sure to label each topping in case anyone has a food allergy, especially when serving nuts and fruits.

The little ones will have a blast mixing different tastes for the perfect sweet combination. Here are some tasty topping ideas:

• Colorful sprinkles

• Maraschino cherries

• Icing

• Mini chocolate chips

• Gummy bears

• Chocolate candies

• Strawberry slices

• Pineapple chunks

• Banana chunks

• Chopped pecans, peanuts or almonds

• Crushed cookies

• Crushed mint candies

• Fruit preserves

• Whipped cream

• Hot fudge or caramel

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