Weatherford Living

Summer heat getting you down? Frozen desserts can help

Cold Strawberry Ice Cream in a bowl with mint.
Cold Strawberry Ice Cream in a bowl with mint. Getty Images

If you take a look at the long range weather forecast what do you see? That’s right, nothing but sweltering heat. Well, have I got the solution to beat back those dog days of summer with some cool tasty treat. I guarantee you’ll love these recipes.


Strawberry Ice Cream

▪ 1 (3-oz.) package strawberry Jello

▪ 1 (10-oz) package frozen strawberries, thawed

▪ 2 eggs

▪ 1 (1/2-pt.) carton whipping cream

▪ 1 small package vanilla instant pudding

▪ 1/2 c. boiling water

▪ 1 c. sugar

▪ 2 tsp. vanilla

1. Dissolve Jello in boiling water. Stir in strawberries.

2. In a separate bowl, beat eggs and then add sugar, whipping cream, vanilla and vanilla pudding. Add to strawberry mixture.

3. Pour into a 1-gallon ice cream freezer. Add milk and stir until blended. Freeze according to freezer directions.

Diane Allen, Feeding the Flock North Side Baptist Church

Banana Pineapple Sundaes

▪ 6 tbsp. Brown Sugar

▪ 1/4 cup Orange Juice

▪ 1 1/2 tsp. Butter

▪ 1/8 tsp. Cinnamon

▪ 2 small Firm Bananas (sliced)

▪ 1 cup Fresh Pineapple (chunks)

▪ 1/2 tsp. Rum Extract

▪ 2 cups Vanilla Ice Cream

1. In large saucepan, combine the brown sugar, orange juice, butter and cinnamon. Bring to a boil. Reduce heat to medium.

2. Cook and stir for 2 minutes. Add the banana and pineapple.

3. Cook and stir 1-2 minutes longer.

4. Remove from the heat. Stir in extract.

5. Serve over ice cream. Yield: 4 servings.

Just Us Cowgirls Cookbook Brazos Trails Cowboy Church

Heavenly Chocolate Ice Cream

▪ 12 (1 3/4 oz.) Milky Way Bars (cut into pieces)

▪ 1 can (14 oz.) Sweetened Condensed Milk

▪ 3 qt. Milk (approximately)

▪ 1 can (5.5 oz.) Chocolate Syrup

1. Combine candy and condensed milk in large saucepan. Cook over low heat, stirring constantly, until candy melts.

2. Cool, stirring constantly.

3. Add 1 quart of milk to candy mixture. Mix until well blended.

4. Pour mixture into freezer can of 1 gallon ice cream freezer. Stir in chocolate syrup.

5. Add enough milk to fill freezer container to within 4 inches of top. Freeze.

Peggy Lampkin, Just Us Cowgirls Cookbook Brazos Trails Cowboy Cookbook

Chocolate-Almond Ice Cream Cake

▪ 2 packages (24 oz.) light triple chocolate ice cream sandwiches (Blue Bunny)

▪ 1 carton (12 oz.) frozen whipped topping, thawed

▪ 20 dark chocolate-covered almonds, coarsely chopped

1. Line a 9 x 5-inch loaf pan with foil. Arrange 4 ice cream sandwiches, side by side, on bottom of pan.

2. Top with 2/3 cup whipped topping, and sprinkle with 1/3 of chopped almonds.

3. Repeat layers once; top with ice cream sandwiches. Freeze 30 minutes or until firm.

4. Remove ice cream sandwich layers from loaf pan.

5. Spread remaining whipped topping over the top and sides of cake. Sprinkle remaining almonds on top.

6. Cover and freeze at least 1 hour or until firm.

7. Cut evenly into 12 slices.

Rebecca Savage, 3 Chilies and a Bean The Cookbook Volume I

Monkey Tails

▪ 10 Pop Sticks

▪ 5 ripe Bananas (peeled & halved crosswise)

▪ 1 package (16 oz) Semi-Sweet Chocolate Chips

▪ 1 tbsp. Butter

▪ Chopped nuts (optional)

▪ Flaked Coconut (optional)

1. Insert 1 pop stick into the cut end of each banana.

2. Place the bananas on a wax paper covered baking sheet and freeze until the bananas are frozen, about 2 hours.

3. Melt the chocolate and butter in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).

4. Dip the frozen bananas in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll in nuts or coconut if desired.

5. Place the dipped bananas on the wax paper covered baking sheet, and freeze until the chocolate is firm.

Pam Carter, Just Us Cowgirls Cookbook Brazos Trails Cowboy Church

Frozen Lime Pie

▪ 1 baked pie shell (or graham cracker crust)

▪ 3 eggs, separated

▪ 1/2 c. fresh lime juice

▪ 12 tsp. vanilla

▪ 5 T. sugar

▪ 1 (15 oz.) can sweetened condensed milk

▪ 1 tsp. lime find, grated

▪ 3-4 drops green food coloring

1. Beat egg yolks until thick. Beat in lime juice, then add milk and rind; stir until thick. Tint pale green with food coloring.

2. Beat egg whites, gradually adding sugar and vanilla. Beat until stiff and shiny.

3. Fold into lime mixture and pile into prepared crust. Decorate top with graham cracker crumbs or leave plain.

4. Freeze until firm (4-6 hours).

Karen King, Taste and See - L.I.G.H.T Ladies Ministry

Snickers Pie

▪ 6 King-sized Snickers candy bars

▪ 1/2 c. peanut butter

▪ 1 1/2 T. half & half

▪ 4 c. Cool Whip

▪ 1 (9-inch) graham cracker crust

▪ Cool Whip for topping

▪ Chocolate syrup for garnish

1. Melt together Snickers candy, peanut butter and half & half. Stir until smooth. Remove from heat and cool slightly.

2. Fold in whipped topping.

3. Pour into crust and freeze 4 to 6 hours.

4. Before serving, top with Cool Whip and drizzle with chocolate syrup.

Stefanie Durant, Feeding the Flock North Side Baptist Church

Peanut Butter Pie

▪ 1 (8 oz.) Cool Whip

▪ 1 (4 oz.) cream cheese

▪ 1/2 c. crunchy peanut butter

▪ 1 c. powdered sugar

▪ 1 graham cracker crust

1. Mix cream cheese, peanut butter and powdered sugar together. Add Cool Whip.

2. Pour in pie crust.

3. Freeze in freezer. Remove 10 minutes before serving.

Margaret G. Dixon, Taste & See L.I.G.H.T. Ladies Ministry