Celebrate National Ice Cream Month with these recipes

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July is National Ice Cream month and this Sunday, July 19, is National Ice Cream Day.

Here are some delicious ways to celebrate!

Drunken Ice Cream Sandwich Torte

  • 16 ice cream sandwiches, thawing
  • 1 cup favorite liquor or liqueur (Amaretto, Kahlua, Baileys’ Irish Cream, etc.)
  • ½ cup caramel sauce
  • ½ cup chocolate sauce
  • 3 cups heavy whipping cream
  • 3 T sugar
  • 2 t vanilla extract
  • 1 cup mini chocolate chips


  1. Set out ice cream sandwiches, allowing them to thaw.
  2. Chill metal mixing bowl in freezer.
  3. Once soft, fit them in the bottom of a 9X13 pyrex dish.
  4. Smash them together to make solid layer of “cake”.
  5. Drizzle the liquor over the ice cream sandwiches, allowing liqueur to soak in.
  6. Drizzle with chocolate sauce.
  7. Drizzle with caramel sauce.
  8. Pull out mixing bowl and add heavy cream to it.
  9. Add sugar and vanilla.
  10. Beat until forms stiff peaks.
  11. Spread over ice cream sandwiches.
  12. Sprinkle with mini chocolate chips (can also use toasted chopped pecans, if desired).
  13. Freeze.
  14. Pull out 15 minutes before serving.  Cut into squares and enjoy!

Makes 12 servings

Fried Ice Cream Casserole

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  • 2 cups Corn Flakes, crushed
  • 1 cup granola, your favorite brand
  • ½ c finely chopped pecans
  • ¾ c sugar
  • 1 stick butter
  • 1-1.75 qt vanilla ice cream (creamier ice cream as opposed to milky ice cream)
  • 1-8-ounce container Cool Whip
  • ½ t ground cinnamon
  • ¼ c honey
  • ¼ c chocolate syrup, if desired
  • ¼ c caramel sauce, if desired


  1. Remove ice cream from freezer and allow to loosen up, approximately 30 minutes.
  2. Melt butter in a medium skillet over medium heat.
  3. Add Corn Flakes, granola, pecans and sugar.  Stir to combine.  Heat until flakes are golden brown.  Be careful to stir consistently, you do not want these items to burn.
  4. Spread 1/3 of the corn flakes mixture in the bottom of a 9X13 baking dish.
  5. In a large mixing bowl combine the ice cream and Cool Whip and stir with a spatula.
  6. Add the cinnamon and combine with spatula.
  7. Spread over top of corn flake mixture in bottom of pan.
  8. Spread remaining corn flake mixture over top of ice cream mixture.
  9. Drizzle honey over the top.
  10. Cover pan with aluminum foil or saran and freeze for at least 5 hours.
  11. Remove and allow to sit for 10 – 15 minutes, then cut and serve.
  12. Can top with chocolate and caramel sauces immediately prior to service, if desired.

Makes 12 - 15 servings

Kelley Byrd’s Famous Make Ahead Amaretto Punch

  • 2 c sugar
  • 1 qt boiling water
  • 1 46-ounce can unsweetened pineapple juice
  • 1 12-ounce can frozen orange juice concentrate, thawed and undiluted
  • 1 6-ounce can frozen lemonade, thawed and undiluted
  • 2 qts water
  • 2 c amaretto
  • 2 T vanilla
  • 1 T almond extract


  1. Dissolve sugar in boiling water.
  2. Stir in remaining ingredients and stir until mixed well.
  3. Divide into quart-size or gallon-size heavy duty Ziploc bags.
  4. Place bags in freezer and freeze until solid.
  5. Remove and allow to thaw until slushie.
  6. Enjoy!!

Makes approximately 30 10-ounce servings.

Peanut Butter Ice Cream

  • 2 c heavy whipping cream
  • 1 14-ounce can sweetened condensed milk
  • 1/3 c sugar
  • 1 T vanilla extract
  • 1 18-ounce jar your favorite peanut butter


  1.  Chill a mixing bowl in the freezer for 30 minutes.  
  2. Remove bowl from freezer and set up for mixer.  
  3. Place heavy whipping cream in mixing bowl and whip until stiff peaks form.  Remove bowl from mixer. 
  4. In a medium bowl add sweetened condensed milk, vanilla, sugar and ½ of the jar of peanut butter, and whip until combined.  This will be very thick.  
  5. Add to whipped cream and whip slowly until all is combined.  
  6. Pour mix into loaf pan.
  7. Drop 4-T scoops of peanut butter on top and swirl with knife until no large chunks remain.  
  8. Freeze for at least 6 hours.  
  9. Scoop and serve.  

 Note:  Feel free to add in mini Reese’s cups, chocolate chips, etc.  


Makes roughly 10 servings

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