The Bryan Times - July 15th - Cooling Treats

It seems we've waited a long time for summer to get here.  And we welcome it with open arms! As the temps heat up (hopefully!), turn off your ovens and whip up these wonderfully delicious and simple chilly treats.

I tried this fabulous recipe many moons ago, after seeing it on a cake mix box. My family has asked for it multiple times for birthdays. It can be made weeks ahead before serving. A brownie like cake, ice cream and frosting all rolled up into one special treat. 

Ice Cream Pies

ICE CREAM PIES

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" 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 - be sure not to 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 3 weeks. Allow to stand at room temp for 10 minutes before serving.

(I like to stand a few toothpicks up at an angle in the pies before wrapping in foil...so the foil stays off the frosting)

CRISPY ICE CREAM SQUARES (AKA "Unfried" Ice Cream)

1/2 c. butter or margarine, melted

1 c. brown sugar

1/2 c. flaked coconut, optional

1/2 c. chopped peanuts

2-1/2 c. slightly crushed corn flakes

1/2 - 1 tsp. cinnamon, optional

1/2 gal. vanilla ice cream, softened

1 (8 ozs) tub frozen whipped topping, thawed, optional 

In large bowl, mix butter and brown sugar until smooth. By hand, stir in coconut, peanuts and corn flakes (and cinnamon); mix until well blended.  Pat 1/2 of mixture into a 9"x13"x2" pan. If using whipped topping, blend with softened ice cream; spread over crumbs. Sprinkle remaining crumb mixture over top and pat down.  Cover tightly and freeze up to a month. Stand at room temperature for 10 minutes before serving. Drizzle with a little honey if desired. 

Parlor Coffee Float

PARLOR COFFEE FLOAT

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. Add a generous amount of whipped cream and a cherry, if desired. Yield: 2 servings

Here's a cooling treat that's tends to be on the 'healthier' side. You'll want to plan ahead as it starts with frozen banana pieces.  

MAGIC 1-INGREDIENT 'NICE' CREAM

Chop 1 ripe banana into equal pieces and place into a freezer ziploc bag or container. Freeze for at least 2 hours or overnight. Transfer frozen banana to a small food processor or high speed blender. Pulse to break it up, then scrape down the sides. It will go from looking gooey to blending into a beautiful and smooth 'nice' cream.  Stir in chocolate chips, a drizzle of honey or a spoonful of peanut butter or nutella (chocolate hazelnut spread) or delight in eating it plain. Eat it right away or freeze it for a while first. YUMM!

“A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.” – James Dent