Beat the Heat: Ice Cream Treats

Celebrate summer with cool confectionary desserts

What better way to cool off this summer than with a scoop or two of your favorite frozen confection? In case you need an excuse, July is National Ice Cream Month. A whole month dedicated to celebrating, and eating, ice cream! To mark this momentous month, we've pulled together a handful of easy-to-make (and even easier-to-eat) recipes using the magical dairy delight!

Easy Rolled Ice Cream

Rolled ice cream, sometimes called "stir-fried ice cream", got its start as a popular street food in Thailand in the late- to mid-2000s. Within a few years, the treat's popularity had started spreading around the globe, and by 2015 it had become a popular snack at fairs, markets, and stand-alone shops around the U.S. Our version is super simple to make, and almost infinitely customizable. We've added a few suggestions for mix-ins, but plain vanilla (with or without toppings) is delicious all on its own, too! 

For the ice cream
• 2 cups heavy cream
• ½ cup sweetened condensed milk
• 1 tsp vanilla extract
• ¼ tsp salt

Optional mix-ins:
Strawberry Cheesecake

•Diced strawberries (3-6, to taste)
•Crushed graham crackers (2-4 Tablespoons, to taste)
•Cream cheese (2-3 Tablespoons, to taste)

Cookies 'n Cream
•3-6 chocolate sandwich cookies, crushed

•2-4 Tablespoons, to taste


1. Place two sheet pans in the freezer for at least 15 minutes.

2. Add the heavy cream, sweetened condensed milk, vanilla and salt to a bowl. Whisk to combine. (If you are using mix-ins, add them now, and mix until thoroughly combined. If using cookies or similar, be sure to break into very small pieces. The more mix-ins you have, the harder it will be to ensure even distribution.)

3. Divide the mixture between the two sheet pans. Place them in the freezer on a level surface.

4. Freeze for at least 4 hours, until completely frozen.

5. Start on the long side of the pan. Use a sharp edged spatula (between 2-3 inches) to roll from end to end, rolling up the ice cream into rolls.

6. Place the rolled ice cream into serving bowls. Serve immediately with your favorite toppings.

Adapted from Ice Cream From Scratch; mix-in ideas from Bigger Bolder Baking 


Chocolate Pistachio Semifreddo

TECHNICALLY semifreddo (Italian for "semi-frozen") is not ice cream. But when something is this delicious, cool, and creamy (and made of chocolate, in this case), we are not going to quibble. As with all solid dessert plans...this one has mix-ins specified, but you can always make it your own. Try strawberries or raspberries, mini peanut butter cups, white chocolate chips, or even peppermint. 

 Oil or butter, for greasing
• 2 cups dark chocolate (70% cocoa solids) + extra for decorating
• Pinch of fleur de sel or 1 tsp instant coffee
• 4 eggs
• 1/3 cup sugar
• 2 cups whipping cream
• Seeds from 1 vanilla pod
• 1 cup shelled pistachios plus extra for decorating

1.Lightly grease the inside of a 1kg / 2lbs loaf tin, then line it with two layers of clingwrap, leaving a lot hanging out.

2. Break the chocolate into pieces, place in a heatproof bowl and melt the chocolate over a pan of simmering water, or in short blasts in the microwave, stirring regularly. Stir in the fleur de sel/coffee and set aside to cool for 5 minutes.

3. While the chocolate is cooling, whisk the eggs and sugar for 3-4 minutes, or until pale and fluffy.

4. Stir the cooled chocolate into the egg mixture.

5. In another bowl, whisk together the cream and vanilla seeds until soft peaks form.

6. Add the whipped cream to the chocolate mixture, then fold in the pistachios.

7. Pour into the prepared loaf tin.

8. Cover with the overhanging clingwrap and freeze for at least 3 hours, ideally overnight.

9. Remove the tin from the freezer 10 minutes before serving to allow the semifreddo to soften a little.

10. Peel back the top clingwrap layers and turn onto a serving plate.

11. Decorate with a little grated chocolate and ground pistachios over the top. 

Adapted from Couple of Bites


Easy No-Fry 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


Homemade Ice Cream Sandwiches

Everything tastes better when it's made with love, right? Forget busting out a store-bought box of treats and try something a little bit different with these homemade ice cream sandwiches. The sky is the limit for which ice cream (and other toppings) you choose. 

• 1 stick unsalted butter, at room temperature
• 1/4 cup vegetable shortening
• 1 3/4 cups packed light brown sugar
• 2 Tablespoons granulated sugar
• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 3 cups all-purpose flour, plus more for dusting
• Ice cream and other fillings 

1. Combine the butter, shortening, brown sugar, and granulated sugar in a large bowl. Using a mixer, beat on medium-high speed until fluffy (around 3 minutes; do not over mix). 

2. Add the cocoa powder, baking powder, vanilla, and salt and beat until combined. 

3. Reduce the speed to low and add 1 1/2 cups flour and 3 Tablespoons water while mixing. Add the remaining 1 1/2 cups flour and 3 more Tablespoons water and beat until the dough is smooth. (If the dough seems too dry, add 2 to 3 more Tablespoons water.)

4. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Divide the dough in half. Pat each piece into a flat square on a lightly floured surface, then roll out until to 1/4 inch thick. Cut into 2-to-3-inch squares with a paring knife or use a cookie cutter to make shapes (we used round, but feel free to be festive). 

5. Transfer the cookies to the prepared baking sheets. Poke several holes in each cookie with a skewer (to look like a classic ice cream sandwich cookie), then transfer to the freezer until hard, about 10 minutes.

6. Transfer firmed cookies to oven and bake until set, about 10 minutes. Let cool slightly on the baking sheets, then transfer to a rack to cool completely.

7. When cool, apply layer of ice cream (and additional fillings, if desired) to one half of the cookies. Top each with another cookie to make a sandwich. Return to freezer for at least 45 minutes before serving. To store, wrap the ice cream sandwiches individually in plastic wrap and freeze.

Adapted from Food Network

Creamy Coconut Berry Pops

This is one of our favorites...not only is it refreshing and simple to make, it is actually good for you. Healthy fats from coconut milk, and a blast of anti-oxidants from berries make this a treat that tastes indulgent, but sneaks in your fruits on the sly. You can use any berries or fruit (try it with mandarin oranges and pineapple!)--just be sure to adjust sweeteners to taste (and remember, the sweetness will mellow after freezing).


• 1 (15 oz) can full-fat coconut milk
• 1 tsp pure vanilla bean paste or extract
• 1/4 cup pure honey, divided
• 1 1/2 cup mixed berries (we used blueberries and raspberries)


1. Whisk together the coconut milk, vanilla and 2 Tbsp of the honey, until smooth and creamy. Set aside.

2. Blend together the berries and remaining honey, until smooth and combined. Add more honey, to taste, as necessary.

3. For a creamy pop: Stir together the coconut milk and berry puree, and divide evenly between the popsicle molds. Freeze for 30 minutes, then insert the popsicle sticks, and continue freezing for 4 hours, or until firm.

4. For a layered, "ombre" pop: Divide the coconut milk equally between the popsicle molds. Place in the freezer for 10 minutes, or so, then top with the berry puree. Freeze again for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.

Adapted from Fork Knife Swoon


Funfetti Cake Shake

We're sorry...did you say "CAKE SHAKE"?? As in cake, and ice cream, TOGETHER??? Well, you had us at "hello" (or cake). This delectable confection is the best of both worlds and we love it for that reason. We've included a few topping ideas here, but of course, the sky's the limit... fresh fruit, gummy sharks, Maraschino cherries, chocolate chips, whipped cream, MORE ice cream, whatever you's hard to mess with perfection!

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup packed light brown sugar
• 4 Tablespoons unsalted butter, at room temp
• 1 large egg
• 1/3 cup 2% low-fat milk
• 1/4 cup stout beer
• 2 oz. cream cheese, at room temp
• 1/4 cup confectioners’ sugar, sifted
• 1/2 cup marshmallow creme

1. Heat oven to 375°F. Line baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

2. In a large bowl, using an electric mixer, beat brown sugar and butter until light and fluffy, about 3 minutes. Beat in egg. Alternately add flour mixture and milk, then stout, mixing just until incorporated. 

3. Drop level tablespoons of batter onto the prepared baking sheets, spacing 2 in. apart. Bake until tops are set and spring back when lightly pressed, 6 to 8 minutes. Let cool on baking sheets 5 minutes, then transfer to wire rack and let cool completely. 

4. While cookies cool, make filling: Using an electric mixer, beat cream cheese until smooth, about 3 minutes. Add confectioners’ sugar and beat until fluffy. Fold in marshmallow creme and beat until fluffy, about 3 minutes. Cover and refrigerate at least 20 minutes before using. When ready to serve, spread filling onto half of cookies, then top with remaining cookies.

Adapted from Woman's Day


Irish Apple Cake With Custard Sauce

Lightly sweetened with a hint of tartness from the apples all balanced by a delicious warm custard sauce, this cake is the perfect end to your St. Patrick's Day meal. But why save this moist, rich, and savory piece of heaven for one day a year? Have it for breakfast. As a snack. Any time. That's one of the beauties of Adulting...cake for breakfast!

Ingredients (makes about 12 balls)
• 1 cup glutinous rice flour (Sweet rice flour, shiratamako is coarser ground; mochiko is finer)
• ¼ cup sugar
• 2 Tablespoons powdered sugar
• 1 cup water
• Food coloring (optional, for coloring dough)
• Cornstarch or potato starch (for dusting and rolling)
• Ice cream (any kind you like) 

1. Prep the ice cream balls: Line a sheet pan with parchment paper. Working quickly, use a small ice cream or other scoop (about 1 oz.) to scoop ice cream balls and place them onto the parchment paper. Pack the scoop tightly, and create a flat edge on one side so they sit nicely on your cookie sheet. Freeze for 1 hour.

2. Make mochi: Combine flour, sugar, and powdered sugar in a microwave safe bowl. Add water and stir well until smooth. Cover the bowl with plastic wrap and microwave mochi dough for 1 minute. Wet your spatula to prevent sticking and use your spatula to repeatedly fold the mixture. Cover and microwave again for 1 minute. Fold the dough again and microwave for 30 more seconds. The mochi should look slightly shiny and if it doesn't, microwave for 30 more seconds. The dough will be VERY sticky.

3. Roll dough: Place a piece of parchment paper on the counter and dust with a layer of cornstarch (be generous with the starch; we guarantee you will be surprised how sticky this dough is). Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper (keep in mind that it will be very hot, so be careful not to touch it. Dust the top of the dough ball with cornstarch. Use a rolling pin to roll the mochi dough into a large rectangle. If the dough sticks at all while rolling, continue to dust the top with cornstarch to prevent sticking. Roll the dough to a thickness of 1/4''. Place the parchment paper with the rolled out dough onto a sheet pan and refrigerate for 30 minutes.

4. Use scissors to cut large squares of plastic wrap (one for each ice cream ball). Each mochi will get wrapped in plastic wrap before freezing.

5. Fill the dough: Remove the dough from the fridge and use a round cookie or biscuit cutter (about 3 inch round) to cut circles in the dough. Your circles need to be big enough to pinch the dough around the ice cream. Pick up one circle of dough and gently brush off the cornstarch from the top. Working with one scoop of ice cream at a time, keeping the rest in the freezer so they don't melt, place one ice cream scoop in the center of the mochi and gently press the dough around the ice cream. Pinch the edges of the mochi to seal it. Place mochi on a piece of plastic wrap bringing the corners of the square to the center and twisting tightly at the top to seal it.

6. Freeze: Place mochi back in the freezer with the twisted plastic wrap side down. Continue with remaining dough and ice cream. Freeze mochi ice cream for at least 1 hour before eating. Once frozen, store it, still wrapped in the plastic wrap, in a freezer safe bag or container in the freezer for up to 3 months. Allow the dough to slightly thaw before eating.

Adapted from Tastes Better From Scratch

Grasshopper Shake

A classic taste and a great way to cool off. 

• 3 Tablespoons crème de menthe (you can also substitute 3 Tablespoons 2% milk, plus a dash of peppermint extract)
• 1-1/4 to 1-1/2 cups vanilla ice cream
• 5-7 Girl Scout Thin Mint cookies
• Green food coloring (optional)

1. Add all items to blender or food processor in order listed; blend well.

2. Garnish as desired and serve immediately.




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