Monday, June 11, 2012

Leader Enterprise - June 6, 2012 - ice cream desserts




You scream! I scream! We all scream for ice cream! June is here and it's been hot already! When I think of this lovely summer month, what comes to mind are graduations, weddings and ice cream socials.
I found these fun facts about our many choices when it comes to frozen treats at ice-cream-freaks.com:

"In the U.S.,all ice cream needs to have a minimum of 10% milkfat if it is to be labeled "ice cream". This includes custard based  (French Style)  ice creams.

Reduced fat has at least 25% less total fat than regular ice cream.

Light has at least 50% less fat and 33% fewer calories than regular.

Lowfat can't have more than 3 grams of fat per serving.

Nonfat has less than 0.5 grams of fat per serving.

In sherbet, milkfat is between 1-2%.

Sorbet has no milk at all!"

When you're short on time you can easily add some frosty fun after dinnertime by serving up a variety of toppings and sauces and letting family members concoct their own scrumptious sundaes. Here are some simple suggestions for treating the family to a refreshing and cooling dessert.
For a super chocolatey treat, place a scoop of chocolate or chocolate mint ice cream on a brownie and top with hot fudge sauce. Add a spoonful of whipped cream, sprinkle with nuts, and top off with a maraschino cherry or a chocolate kiss.
Drizzle chocolate sauce over a scoop of strawberry ice cream and top with fresh sliced strawberries. Don't forget the whipped cream.
Like S'mores? Dress up a scoop of ice cream with chocolate sauce, mini marshmallows, whipped cream and graham cracker crumbs.
Add canned mandarin oranges or pineapple chunks to a tropical-flavored ice cream. Serve with vanilla wafers or gingersnaps.
This first recipe has been a family favorite for a long time. More often than not, my kids have requested this dessert instead of a birthday cake. It's the cake and ice cream all in one!



ICE CREAM PIES
1-18 ozs.devils food or choco fudge cake mix
3/4 c. water
1-1/4 c. prepared chocolate frosting,divided
1/4 c. vegetable oil
1/2 gal.favorite ice cream, softened
chopped peanuts, optional
Preheat oven to 350. Generously grease and flour bottom, sides and rim of 2-9"pie or round cake pans. (I always use cake pans). In large bowl, beat cake mix, water, 3/4 c.frosting and oil on high speed for 2 minutes. Spread 1/2 batter into bottom of each pan (do not spread up sides). Bake 25 - 30 minutes; don't overbake.(middle will be soft when done). Cool completely; cakes will collapse. Spread 1/2 of ice cream in each shell .Heat remaining frosting and drizzle over ice cream. Sprinkle with peanuts if desired. Wrap tightly with foil and freeze atleast 2 hours before serving. Keeps up to 3 weeks. Allow to stand at room temperature for 10 minutes before serving.
KID-FRIENDLY ICE CREAM IN A BAG
1 c. light cream
3 Tb. sugar (or splenda)
1 tsp. vanilla extract
qt. size ziploc freezer bag
2 - gallon size ziploc freezer bags
crushed ice
rock salt
Mix first 3 ingredients together and pour into the qt.size ziploc bag. Put some ice along with some rock salt in the bottom of the gallon bag; place the bag with cream inside the gallon bag; add more layers of ice and rock salt until full. Squeeze out air; ziploc shut. Place into second gallon bag and seal shut. Allow kids (or adults too) to toss the bag  (best to do it outside) back and forth until the ice cream is set. Takes about 10 minutes, but it depends on the temperature outside also. Top with chocolate syrup, or add syrup to the bag. Serves 2 - 3.
This is a very tasty recipe is for those of us who try not to overindulge. It's good enough to serve guests.

SNICKERS PIE(Weight Watchers)
1 pint (2 c.) vanilla non-fat frozen yogurt, softened
2  Tb. peanut butter
1/2 pkg. (1/4 c.) sugar free dry instant vanilla pudding
1/2 c. fat free frozen whipped topping, thawed
lite chocolate ice cream syrup
In large bowl, combine all ingredients. Mix well-pour into 8" pie pan sprayed with cooking spray. Cover tightly and freeze until set. Before serving, drizzle 2 tsps.lite chocolate syrup over entire pie. Serves 8; each serving = 2 WW points (prior to Points Plus).
Til next time - keep cool!