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
- Set out ice cream sandwiches, allowing them to thaw.
- Chill metal mixing bowl in freezer.
- Once soft, fit them in the bottom of a 9X13 pyrex dish.
- Smash them together to make solid layer of “cake”.
- Drizzle the liquor over the ice cream sandwiches, allowing liqueur to soak in.
- Drizzle with chocolate sauce.
- Drizzle with caramel sauce.
- Pull out mixing bowl and add heavy cream to it.
- Add sugar and vanilla.
- Beat until forms stiff peaks.
- Spread over ice cream sandwiches.
- Sprinkle with mini chocolate chips (can also use toasted chopped pecans, if desired).
- Pull out 15 minutes before serving. Cut into squares and enjoy!
Makes 12 servings
Fried Ice Cream Casserole
- 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
- Remove ice cream from freezer and allow to loosen up, approximately 30 minutes.
- Melt butter in a medium skillet over medium heat.
- 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.
- Spread 1/3 of the corn flakes mixture in the bottom of a 9X13 baking dish.
- In a large mixing bowl combine the ice cream and Cool Whip and stir with a spatula.
- Add the cinnamon and combine with spatula.
- Spread over top of corn flake mixture in bottom of pan.
- Spread remaining corn flake mixture over top of ice cream mixture.
- Drizzle honey over the top.
- Cover pan with aluminum foil or saran and freeze for at least 5 hours.
- Remove and allow to sit for 10 – 15 minutes, then cut and serve.
- 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
- Dissolve sugar in boiling water.
- Stir in remaining ingredients and stir until mixed well.
- Divide into quart-size or gallon-size heavy duty Ziploc bags.
- Place bags in freezer and freeze until solid.
- Remove and allow to thaw until slushie.
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
- Chill a mixing bowl in the freezer for 30 minutes.
- Remove bowl from freezer and set up for mixer.
- Place heavy whipping cream in mixing bowl and whip until stiff peaks form. Remove bowl from mixer.
- 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.
- Add to whipped cream and whip slowly until all is combined.
- Pour mix into loaf pan.
- Drop 4-T scoops of peanut butter on top and swirl with knife until no large chunks remain.
- Freeze for at least 6 hours.
- Scoop and serve.
Note: Feel free to add in mini Reese’s cups, chocolate chips, etc.
Makes roughly 10 servings