Tag Archives: summer ice cream

A Taste of Summer – Ice Cream

Nothing says summer better than a cold bite of ice cream after a long hot summer day. If we’re being honest, ice cream can help cool the body after being exposed to the sun for long periods of time and reduce your body’s temperature, right? That idea sounds good to us, as long as it’s an excuse to eat ice cream. You scream, I scream, we all scream for ice cream. Here are some amazing summer treat ideas that will cool your taste buds and leave you feel refreshed!

No-Churn Cake Batter Ice Cream
1 (14 oz.) can of sweetened condensed milk (fat free or regular)
2 c. of heavy cream (can use 1 16 oz. container of Cool Whip)
3/4 c. of funfetti or yellow boxed cake mix
1/2 c. sprinkles

In a large mixing bowl, whisk together the sweetened condensed milk and cake mix. Using your hand mixer or stand mixer with the whisk attachment, whip heavy cream to stiff peaks. Using a rubber spatula, gently fold the whipped cream into the condensed milk mixture until combined. Gently fold in half of the sprinkles, reserving the other half. Pour into a freezer-safe container and add remaining sprinkles to the top. Cover and freeze for at least 4-5 hours or overnight.

Peach Cobbler Ice Cream Cake with Cinnamon Toast Cereal

Cinnamon Toast Crunch Crust (or can use a graham cracker crust if preferred)
4 1/2 c. Cinnamon Toast Crunch cereal
8-9 Tbsp. melted butter
2 Tbsp. brown sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
4 c. (1 pint) peach ice cream below or your favorite peach homemade or store-bought ice cream, softened
2 c. your favorite homemade or store-bought vanilla ice cream, softened

Optional Toppings:
1/4 c. Cinnamon Toast Crunch Cereal, coarsely crushed
1 peach, fresh sweet or canned, sliced
Whipped cream

No Churn Peach Ice Cream
1 (14 oz.) can of sweetened condensed milk (I used fat-free)
2 c. of heavy cream
4-5 c. fresh sweet peaches, peeled, pitted and chopped
3 Tbsp. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbsp. butter

Line a 6” spring form pan with wax paper and set aside. In a food processor, pulse the cereal until finely crushed. Add melted butter, brown sugar, cinnamon and nutmeg and continue to pulse until combined (it should hold together when you press with your fingers). Press crumbs down into the bottom of the prepared spring form pan. Spread peach ice cream evenly over cereal crust using an offset spatula. Place in freezer to harden for about 20 minutes.
Scoop softened vanilla ice cream over and spread evenly with an offset spatula. Return to freezer to set up for about 3-4 hours.
Garnish with some crushed cereal, fresh sweet peaches and whipped cream if desired. Serve immediately and return leftovers to freezer.

To Make Peach Ice Cream
In a large mixing bowl, whisk together the sweetened condensed milk and vanilla extract. Place peaches, butter, brown sugar, cinnamon and nutmeg into a large skillet over medium heat. Cook and stir for 5 minutes, until peaches are softened and fragrant. Remove from heat. Blend peaches into a liquid puree and whisk into condensed milk. Using your hand mixer or stand mixer with the whisk attachment, whip heavy cream to stiff peaks. Using a rubber spatula, gently fold the whipped cream into the condensed milk mixture until combined. Pour over cereal crust.


Jell-O Sherbet

You Will Need:
Junket Ice Cream Mix in Very Vanilla. I found mine above the Jell-O mix at my grocery store (or you can get it online)
1 1/4 c. whole milk
3/4 c. heavy whipping cream
1/2 Tbsp. powder Jell-O flavors: Berry Blue, Orange, Raspberry, Lime (or whatever flavors you desire!)
Air tight container for storage
4 glass bowls
4 spoons

Freeze your ice cream bowl for at least 15 hours. Place the 4 glass bowls in the freezer for about 30 minutes. With a whisk, combine the Junket Ice Cream Mix with the whole milk and heavy whipping cream until fully dissolved. Put your ice cream bowl on “stir” then gently pour the mixture into the frozen bowl. Let it stir for 25 to 30 minutes. Remove the 4 glass bowls from the freezer and evenly separate the vanilla ice cream into the four bowls using a spatula. Put 1/2 Tbsp. of the different Jell-O powder flavors in each bowl and gently mix with a spoon until fully combined. Try to do this as fast as you can to prevent the ice cream from melting. Put the 4 different ice cream flavors in a container that can be sealed.
Gently use the back of a spoon or your spatula to connect the 4 different piles of ice cream so they freeze as 1 piece.
Put a lid on the container and let it freeze for about 1-2 hours before eating.


Choco Taco Summer Treat

Chocolate Waffle Cone
1 c. sugar
4 large egg whites
1 tsp. vanilla
1/4 tsp. salt
4 Tbsp. butter melted
6 Tbsp. cocoa powder
11 Tbsp. flour

Ice Cream (any flavor you like best)
Chocolate waffle cone
Chocolate morsels
Chopped peanuts

Slice the rounded side off the ice cream, straight through the container, and then cut half circle “log” into 5-6 slices. Lay the slices out and refreeze. Mix all the chocolate waffle ingredients together, until smooth. In a waffle cone maker, pipe a log of batter into the machine (about 2 Tbsp.) Cook for about 40 seconds. Pull out the waffle cone “oval” and place one of the frozen ice cream half circles onto it, and wrap it up, then place it back in freezer. Work about 3 tacos at a time so the ice cream doesn’t melt, making the waffles too soggy. Melt the chocolate morsels and let cool to room temperature. Dip the open ice cream side of the taco into the chocolate, covering all the exposed ice cream. Immediately dip into the chopped peanuts. Keep frozen until you are ready to serve.

Send us pictures of you enjoying your favorite ice cream so we can share these tasty looking treats! info@dcfocusmagazine.com or on Facebook