Sundae Cone "Cake"

(Courtesy of Kraft)

Ingredients:
1 container (1.75 quart) vanilla ice cream, slightly softened
6 sugar cones, divided
1 pkg. (4 oz.) semi-sweet chocolate
1 Tbsp. oil
1/4 c. chopped dry roasted peanuts

Directions:
Use the back of a spoon to pack the ice cream into a foil-lined 1 1/2 quart bowl.  Crush 4 sugar cones; sprinkle over ice cream.  Press gently into ice cream to form even crust.

Freeze for 4 hours or until the ice cream is firm.

Unmold the dessert onto a plate; remove foil.  Break remaining cones into pieces; press into side of dessert.

Melt chocolate as directed on package just before serving dessert.  Stir in oil; cool slightly.  Drizzle over dessert; sprinkle with nuts.

Birthday Cake Freezer Pops

(Courtesy of Taste of Home)

Ingredients:
2/3 c. sprinkles, divided
18 disposable plastic or paper cups (3 oz. each)
2 c. cold 2% milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 carton (8 oz.) frozen whipped topping, thawed
2 c. crushed vanilla wafers (about 60 wafers)
18 wooden pop sticks

Directions:

Spoon 1 tsp. sprinkles into each cup.

In a large bowl, whisk milk and pudding mix 2 minutes.  Let stand until soft-set, about 2 minutes.  Stir in whipped topping, crushed wafers and remaining sprinkles.

Cut a 1 inch hold in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill bag with pudding mixture.  Pipe into prepared cups.  Top cups with foil and insert pop sticks through foil.

Freeze until firm, about 4 hours.  Let stand at room temperature 5 minutes before gently removing pops.

Creamy Lemon Milk Shakes

(Courtesy of Taste of Home)

Ingredients:
2 Tbsp. crushed lemon drop candies
1 tsp. sugar
1/2 small lemon, cut into 6 slices, divided
1/2 c. 2% milk
2 c. vanilla ice cream
2 c. lemon sorbet
3 oz. cream cheese, softened
2 tsp. grated lemon peel
1/2 tsp. vanilla extract

Directions:
In a shallow dish, mix crushed lemon drops and sugar.  Using 1 or 2 lemon slices, moisten the rims of 4 glasses; dip rims into candy mixture.

Place milk, ice cream, sorbet, cream cheese, lemon peel and vanilla in a blender; cover and process until smooth.  Pour into prepared glasses; serve immediately with remaining lemon slices.

Strawberry-Soda Ice Cream

(Courtesy of Food Network)

Ingredients:
1 can (14 oz.) sweetened condensed mil
1 1/2 c. half-and-half
3/4 c. red cream soda (such as Big Red) or regular cream soda
1/2 c. whipping cream
1 c. frozen strawberries, thawed and mashed

Directions:
Whisk the condensed milk, half-and-half, cream soda, cream and strawberries in a medium bowl.  Churn in an ice cream maker.  Transfer to an airtight container and freeze until firm, at least 2 hours.

Strawberry Soda

(Courtesy of Favorite All Time Recipes)

Ingredients:
1/2 c. sliced fresh strawberries
1 pint strawberry ice cream, softened
1 1/2 c. chilled creme soda
Whipped cream
Fresh whole strawberries

Directions:
Mash strawberries until almost smooth.  Stir together half the ice cream and 1/3 of the cream soda.  Layer ice cream mixture, then strawberries in 3 tall chilled glasses.  Place 1 scoop ice cream in each glass.  Pour in enough soda to cover.  Garnish each with whipped cream and a fresh whole strawberry.

Frosty Lemon-Strawberry Dessert

(Courtesy of Taste of Home)

Ingredients:
1 quart fresh strawberries, hulled
1/2 gallon vanilla ice cream, softened
1 can (12 oz.) frozen lemonade concentrate, thawed
2 tsp. grated lemon peel

Directions:
Place strawberries in a food processor; cover and processor until pureed.  Transfer to a large mixing bowl; add the ice cream, lemonade concentrate and lemon peel.  Beat until blended.

Pour into an ungreased 9x13 dish.  Cover and freeze overnight.  Remove from the freezer 15 minutes before serving.

The Brown Cow

(Courtesy of AMPI)

Ingredients:
4 large fully ripe bananas 
1/2-3/4 c. chocolate sauce or syrup
4 c. cold milk
1 tsp. vanilla
1 pint vanilla ice cream

Directions:
Peel and slice bananas into a bowl, beat until smooth.  Add chocolate syrup, 1/2 c. milk and vanilla.  Mix and then add the rest of the milk, mix well.  Pour into classes and top each serving with a scoop of ice cream.

Waikiki Nog

(Courtesy of AMPI)

Ingredients:
1 c. milk
2 eggs
2 Tbsp. sugar
1/8 tsp. salt
1 1/2 pints ice cream
1 c. pineapple-grapefruit juice drink

Directions:
Blend milk, eggs, sugar and salt in a blender until foamy.  Gradually add in juice.  Add ice cream and beat until all ingredients are well-blended.  

Chocolate Chip Cookie Dough Ice Cream Pie

(Courtesy of lifeloveandsugar.com)

Ingredients:
COOKIE DOUGH:
6 Tbsp. butter
1/3 c. dark brown sugar
1/8 c. sugar
1 tsp. vanilla extract
1 c. flour
1 tsp. milk
1/3 c. mini chocolate chips
CRUST:
15-20 Oreos
1/4 c. butter, melted
FILLING:
8 oz. cream cheese
1/4 c. white sugar
1/4 c. dark brown sugar
8 oz. cool whip
1/2 c. mini chocolate chips, divided

Directions:
MAKE THE COOKIE DOUGH:  Cream the butter, sugar and dark brown sugar.  Mix in the vanilla extract.  Add the flour and milk and mix thoroughly.  The dough will be thick.  Mix in the chocolate chips.  Roll the dough into little balls that are between 1/2 and 3/4 inch in diameter.  You can always cut the 3/4 inch balls in half after they are frozen.  Freeze the balls of dough.

MAKE THE PIE CRUST:  Crush the Oreos into a fine crumb (can use a food processor).  Mix the Oreo crumbs with the melted butter.  Press into the bottom of a greased 9 or 10 pie pan.  Set in the freezer while you make the filling.

MAKE THE PIE FILLING: Mix the cream cheese, sugar and brown sugar together with a mixer.  Mix until smooth.  Add the cool whip and mix thoroughly.  Stir in a 1/4 cup of mini chocolate chips and about 3/4 of the frozen cookie dough balls.  Pour the filling into the pie crust.  Top with the remaining cookie dough balls and 1/4 cup of mini chocolate chips.  Allow to freeze completely before serving.

Fruit Punch Float

(Courtesy of Dreyers.com)

Ingredients:
Strawberry ice cream or vanilla ice cream
Your favorite punch recipe or store bought punch

Directions:
If making the fruit punch from a recipe, prepare as the recipe directs.  Chill the fruit punch before serving.

When you are ready to make the floats, place a couple of scoops of ice cream in a glass and top with the fruit punch, filling to the top of the glass.

Ice Cream In A Bag

(Courtesy of More Recipes from the Heart of Union County)

Ingredients:
1 tsp. sugar
1/2 c. milk
1/4 tsp. vanilla
6 Tbsp. salt
1 pt. ziploc bag
1 gal. ziploc bag

Directions:
Put sugar, milk and vanilla in the pint bag and seal well.  Fill large bag half full of ice; add salt.  Place small bag inside of large bag, seal carefully.  Shake until mixture is ice cream (about 5 minutes).  Wipe top of small bag before opening.

Blueberry Ice Cream Pie

(Courtesy of Better Homes and Gardens)

Ingredients:
1 1/2 c. slivered almonds
2 Tbsp. packed light brown sugar
1/2 tsp. kosher salt
3 Tbsp. unsalted butter, melted
BLUEBERRY SAUCE:
3 c. blueberries, rinsed, well-drained and carefully picked over for damaged berries
1/3 c. granulated sugar
1 tsp. cornstarch 
1/4 tsp. kosher salt
1 tsp. grated lemon zest
2 tsp. freshly squeezed lemon juice
OTHER:
1 homemade or purchased vanilla ice cream
3/4 c. blueberry sauce
1/2 c. creme fraiche or sour cream
1/2 c. sour cream
1 Tbsp. sugar
2 c. fresh blueberries, rinsed, picked over and well dried on paper towel-lined baking sheets
Remaining blueberry sauce, heated

Directions:
Preheat oven to 350 degrees.  In bowl of food processor fitted with a steel blade combine almonds, brown sugar and salt.  Pulse until coarsely ground.  Transfer to bowl and stir in melted butter.  Turn into 9 inch pie plate.  With fingers press onto bottom and sides to form a firm, even layer.

Bake 8-12 minutes or until lightly golden.  Don't overbrown or the crust will have an overpowering flavor.  Allow to cool completely on a rack.  Transfer to freezer until ready to use (may be made up to a weed in advance and frozen, tightly wrapped).

In a large, wide, nonreactive skillet combine blueberries, sugar, cornstarch and salt, stirring well with a spoon to distribute the sugar and cornstarch.  Add zest, lemon juice, water and a few gratings of fresh nutmeg; stir again to blend.

Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer.  Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.

Set aside to cool; refrigerate sauce until completely chilled before proceeding.

Transfer ice cream to a mixing bowl and let stand in the refrigerator for 30 minutes or until just softened.

Spoon half into prepared crust.  Spread into even layer and top with the chilled blueberry sauce.  Spoon onto remaining ice cream and spread to edges.

Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.

To serve: in chilled mixing bowl, whisk creme fraiche, heavy cream and sugar until just thickened to spreading consistency.  Do not overbeat.  Spread cream mixture over pie; top with blueberries.  Serve with heated sauce on the side.

Shamrock Shake

(Courtesy of topsecretrecipes.com)

Ingredients:
2 c. vanilla ice cream
1 1/4 c. low fat milk
1/4 tsp. mint extract (not peppermint)
8 drops green food coloring

Directions:
Combine all ingredients in a blender and blend on high speed until smooth.  Stop blender to stir with a spoon if necessary to help blend ice cream.  

Pour into two 12-ounce cups and serve each with a straw.

Peach Ice Cream

(Courtesy of Borden) 

Ingredients:
3 c. (1 1/2 pints) half-and-half
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 c. pureed or mashed peaches
1 Tbsp. vanilla extract
Yellow food coloring, optional

Directions:
In ice cream freezer container, combine ingredients; mix well.  Freeze according to manufacturer's instructions.  Freeze leftovers.

Refrigerator-freezer method:
Omit half-and-half.  In a large bowl, combine sweetened condensed milk and vanilla; stir in pureed peaches and food coloring, if desired.  Fold in 2 c. (1 pint) whipping cream, whipped (do not use non-dairy whipped topping).  Pour into 9x5 loan pan or other 2 quart container; cover.  Freeze 6 hours or until firm.  Freeze leftovers.

Pink Champagne Sorbet

(Courtesy of Jello)

Ingredients:
1 pkg. (4 serving size) strawberry flavor gelatin
1 1/3 c. boiling water
1 bottle (187 mL) pink champagne
3/4 c. light corn syrup
2 egg whites, lightly beaten
Lime slices, optional

Directions:
Dissolve gelatin in boiling water.  Stir in champagne and corn syrup.  Beat in egg whites with wire whisk.  Pour into 9x13 pan.  Freeze until firm, about 2 hours.

Spoon 1/2 of the gelatin mixture into food processor or blender; cover.  Process at high speed until smooth but not melted, about 30 seconds.  Pour into 9x5 loaf pan.  Repeat with remaining mixture; pour over mixture in pan.  Cover; freeze until firm, about 6 hours or overnight.  Scoop gelatin mixture into dessert or champagne glasses.  Garnish with lime slices, if desired.

Note~ Use only grade A clean eggs with no cracks in shell.

Orange Creamsicle Pie

(Courtesy of Honey Maid)

Ingredients:
18 graham crackers, finely crushed (about 1 1/4 c.)
1/4 c. sugar
1/3 c. margarine, melted
1 quart vanilla ice cream, softened
1 can (6 oz.) frozen orange juice concentrate, thawed
Whipped topping, for garnish
Orange slices or orange peel garnishes, optional

Directions:
In a small bowl, combine crumbs, sugar and margarine; press onto bottom and side of a 9 inch pie plate.  Set aside.

In a large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate; spread in prepared crust.  Freeze until firm, about 4 hours.  Before serving, garnish with whipped topping and orange slices, if desired.

Strawberry Lemon Ice

(Courtesy of Taste of Home)

Ingredients:
2 pints fresh strawberries, hulled and halved
3/4 c. unsweetened apple juice concentrate
1-3 Tbsp. lemon juice
Fresh mint, optional

Directions:
Place the first 3 ingredients in a blender or food processor; cover and process until smooth.  Pour into an ungreased 8 inch square dish.  Cover and freeze for 1 1/2-2 hours or until partially set.

Spoon into a mixing bowl; beat on medium speed for 1 1/2 minutes.  Return to dish; freeze for 2-3 hours or until firm.  Remove from the freezer for 10 minutes before serving.  Garnish with mint if desired.

Grilled Pineapple Shortcake

(Courtesy of Family Circle)

Ingredients:
3/4 c. orange-pineapple juice
1 Tbsp. cornstarch
3/4 c. coconut-flavored rum
3 Tbsp. dark-brown sugar
1 tsp. rum extract
1/2 tsp. coconut extract
1 peeled and cored pineapple (about 9 oz.)
1 small prepared pound cake (about 11 oz.)
1 light pineapple-coconut ice cream (Haagen-Dazs makes one)

Directions:
Stir together 1 Tbsp. of the juice and the cornstarch.  Set aside.  In a small saucepan, combine the remaining juice, rum and brown sugar.  Bring to a boil over medium-high heat and simmer for 10 minutes.  Stir in the cornstarch mixture and extracts.  Cook another 2 minutes.  Set sauce aside.

Cut pineapple into 8 slices, each about 3/4 inch thick.  Cut pound cake into 8 slices, each about 1 inch thick.  Heat gas grill to medium or prepare charcoal grill with medium-hot coals.

Brush pineapple with some of the rum sauce.  Grill 5 minutes, turning once, until grill marks form.  Set aside.  Grill pound cake slices 2 minutes or until grill marks appear, turning once.

Serve pound cake slices, topped with grilled pineapple and a scoop of ice cream.  Drizzle with remaining sauce.

Fruity Lemonade Pops

(Courtesy of Kraft)

Ingredients:
2 c. boiling water
1 pkg. (3 oz.) lemon flavored gelatin
1/4 c. lemonade flavor sugar-sweetened soft drink mix
4 fresh strawberries, sliced
2 small kiwi, peeled and sliced
1/2 c. blueberries

Directions:
Add boiling water to gelatin mix in a large bowl; stir 2 minutes or until completely dissolved.  Stir in soft drink mix.  

Place fruit in 12 (3 oz.) ice pop molds; pour gelatin mixture over fruit in molds.  Insert wooden pop sticks into molds.

Freeze 3 hours or until firm.

Frozen Grasshopper Bars

(Courtesy of Kraft)

Ingredients:
28 Oreo cookies, divided
6 c. chocolate-chip mint ice cream, softened
1 tub (8 oz.) whipped topping, thawed
1 oz. Baker's semi-sweet chocolate, grated

Directions:
Line a 9x13 pan with foil, with ends of foil extended over sides.  Crush 20 cookies; sprinkle onto bottom of prepared pan.

Spread ice cream over crumbs in pan; top with whipped topping and grated chocolate.

Freeze 3 hours.  Remove from freezer for 15 minutes before serving.  Let stand at room temperature to soften slightly.  Use foil handles to lift dessert from pan before cutting into squares.  Cut remaining cookies in half; use to garnish dessert squares.