I Scream, You Scream...

...we all scream for Ice Cream!

What better way to cool off this summer than with a scoop or two of your favorite flavor of frozen confection? In case you need an excuse, July is National Ice Cream Month. A whole month dedicated to celebrating, and eating, ice cream! Be the life of the part with a few of our favorite chilly confection recipes and then amaze your friends and family with some freezy fun facts about our favorite dessert!

Cool Treats

We don't know about you, but we're pretty sure a whole month dedicated to celebrating (and eating), ice cream is a pretty cool way to pass the time. If you need some inspiration, try your hand at making one these fabulous frozen delights...your tummy and taste buds will thank you!


Strawberries 'n Cream

6 large egg yolks
2 cups whole milk
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups heavy whipping cream
2 cups crushed fresh strawberries, sweetened
1. Place egg yolks and milk in the top of a double boiler; beat. Add sugar and salt.
2. Cook over simmering water, stirring until mixture is thickened and coats a metal spoon. Cool.
3. Add the vanilla, cream and strawberries and pour into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions.
4. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. 

Adapted from Taste of Home


(Un)fried Ice Cream

• 6 cups corn flakes cereal
1/2 cup salted butter
2 1/4 tsp ground cinnamon
Vanilla ice cream, firm enough to shape but just soft enough to scoop (approx. 32 oz)
Optional Toppings
• honey or caramel sauce
chocolate syrup or fudge sauce
whipped cream
cherries (fresh or maraschino)
1. Pour cornflakes into a gallon size resealable bag, seal bag, and use a rolling pin to crush cornflakes to small bits.
2. Melt butter in a nonstick 10-inch fry pan over medium heat. Stir in crushed corn flakes and cinnamon and increase heat slightly. 
3. Cook mixture, stirring constantly until golden brown and fragrant (color will deepen and begin to smell lightly toasty and corn flakes should be crisp), about 2 minutes. 
4. Remove from heat, pour mixture in a shallow dish and allow to cool.
5. Remove ice cream from freezer, scoop out desired serving size (you should be able to get about 8 individual servings, or 4 big restaurant size sharing servings) and shape into a ball with clean hands. 
6. Immediately drop shaped ice cream ball into corn flake mixture and roll to evenly coat, while pressing corn flake mixture around outer surface for a thicker coating.
7. Freeze for 10 - 15 minutes to re-solidify ice cream, keep frozen until ready to serve. Add toppings just before serving. 
You could also replace some of the corn flakes with sweetened shredded coconut or finely chopped pecans.
If you don't care about having uniformly shaped ice cream balls, then you can simply scoop out the ice cream and drop it into the toasted corn flake mixture without shaping.
Adapted from Cooking Classy


Rocky Road Icebox Pie


• 1-1/2 cups half-and-half cream
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/3 cup semisweet chocolate chips
• 1/3 cup miniature marshmallows
• 1/3 cup chopped pecans
• 1 graham cracker crust (9 inches)
• For toppings: Miniature marshmallows, chopped pecans, butterscotch chips, and chocolate sauce 


1. In a large bowl, whisk cream and pudding mix for 2 minutes.
2. Fold in whipped topping.
3. Stir in the chocolate chips, marshmallows, and pecans.
4. Transfer to pie crust. Top with marshmallows, pecans, butterscotch chips, and a drizzle of chocolate syrup.
5. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.

Adapted from Taste of Home

Freezy Fun Facts: Ice Cream Infographic

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