Saturday, June 30, 2018

The Leader Enterprise - June 27, 2018 - Treats to help keep you cool

The ole familiar saying never grows old...I Scream, You Scream, We all Scream for Ice Cream! 

Sharing some ideas for ice cream dishes to help you 'chill' this summer.  I love these first two because they can all be made ahead and will be ready to eat when you are!

I know I've shared this first family favorite a number of times, but wanted to remind you of it because it's a real winner! You'll be ready to impress drop-in company while you all cool down. It's great for birthday parties too because you have the cake and ice cream all in one dish. 


1 - 18 ozs. devil's food or chocolate 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 or candies, optional

Preheat oven to 350. Generously grease and flour bottom, sides and rim of 2 - 9" pie or round 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 in bottom of each pan (don't 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 or chopped candies if desired. Wrap tightly and freeze at least 2 hours or up to 2 - 3 weeks. Allow to stand at room temp for 10 minutes before serving.

(I like to stand a few toothpicks at an angle in the pies before wrapping in the foil stays off the frosting part. (Just be sure to let pie thaw a tad before trying to remove the toothpicks...or they may break off. (Please don't ask me how I know that!!=) 


1/2 c. creamy peanut butter 
1/2 c. light corn syrup 
1-1/2 c. crispy rice cereal 
1-1/2 c. chocolate-flavored crispy rice cereal 
1/2 gal. vanilla ice cream, softened 
1/2 to 1 c. Spanish peanuts, coarsely chopped 
Optional: chocolate syrup 

Blend together peanut butter and corn syrup in a large bowl. Add cereals; stir until coated. Press into the bottom of an ungreased 13"x 9" baking pan. Spread ice cream over cereal mixture; sprinkle with peanuts. Swirl chocolate syrup over top, if desired. Cover with aluminum foil; freeze at least 4 hours before serving. Allow to warm a few minutes before cutting into squares to serve. Serves 15 to 18.

This one can be made at the last minute to enjoy with a friend or your sweetie. 


1 1/2 c. strong brewed coffee, chilled
1/4 c. chocolate syrup
1/4 c. half-and-half
1 c. chocolate or coffee ice cream
Whipped cream, to serve
Maraschino cherries (optional) 

In a blender, combine the coffee, chocolate syrup, half-and-half and 1/2 of the ice cream. Blend until smooth and frothy. Pour into 2 tall glasses and top with a scoop of the remaining ice cream. Top with whipped cream and a cherry, if desired.

PEANUT BUTTER MAGIC SHELL (Sugar free option) 

2-3 tsp. peanut butter
1 Tb. virgin coconut oil
sweetener of choice, to taste (honey, stevia drops, maple syrup, agave, etc.)

Combine all ingredients and stir until it makes a thin liquid. (Warm the coconut oil first if it’s solid when you open the jar.) Pour over ice cream, and watch it harden into Magic Shell! 


2 c. milk 
1 sm. pkg. (4 serv. size) instant pudding mix (vanilla, chocolate, lemon or banana) 
1 c. Greek yogurt

Whisk together the milk and pudding mix. Chill about 15 minutes. Fold in Greek yogurt.  Pour into molds. Freeze at least 8 hours. If you don't have molds, just pour into paper cups. Freeze half an hour, then insert a popsicle stick for a handle. 

It's not happy people who are thankful-it's thankful people who are happy. ~Unknown 

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