June 2020 – Ice Cream

Ice Cream Dessert

Amanda Shupp, Ephrata

  • ¼ lb. butter
  • 40 Ritz crackers, crushed (save some for top)
  • ½ gallon vanilla ice cream
  • 2 small packages instant vanilla pudding
  • 1½ cups whole milk
  • Cool Whip

Crush Ritz crackers (reserve some for the top). Mix together with the butter and press into the bottom of a 9”x13” dish.

Mix ½ gallon of ice cream and pudding with the milk. Pour over cracker mixture.

Let set in fridge for 1 hour before topping it with Cool Whip that has been thawed. Put rest of Ritz cracker crumbs on top and enjoy!

 

Mocha Fudge Ice Cream Dessert

Lauren Zimmerman, Akron

“This is amazing!”

  • 3¾ cups crushed Oreos
  • ½ cup butter, melted
  • 16 oz. jar hot fudge ice cream topping, warmed
  • ½ gal. coffee ice cream, softened
  • 8 oz. whipped topping

Combine cookie crumbs and butter. Press onto bottom of 9”x13” dish. Freeze 1 hour or until firm.

Spread hot fudge topping evenly over crust and freeze 30 minutes.

Layer with ice cream and whipped topping. Cover and freeze 8 hours.

 

Pumpkin Ice Cream Pie

Pat Brendle, Stevens

  • 1 cup canned or mashed cooked pumpkin
  • ½ cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1 quart vanilla ice cream
  • 1 graham cracker crust

Combine pumpkin, brown sugar and spices. Stir ice cream to soften, then fold it into pumpkin mixture. Spoon into graham cracker crust. Freeze firm. Garnish with sliced pecans arranged in a swirl.

 

Ice Cream Sandwich Dessert

Pat Brendle, Stevens

  • 19 ice cream sandwiches
  • 12 oz. carton frozen whipped topping, thawed
  • 11.75 oz. jar hot fudge ice cream topping
  • 1 cup salted peanuts

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13”x9”x2” pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge by teaspoonfuls onto whipped topping. Sprinkle with ½ cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months.

Remove from the freezer 20 minutes before serving. Cut into squares.

Yield: 12 to 15 servings.

 

Yumyum Pudding

Pat Brendle, Stevens

  • 60 Ritz crackers or 60 vanilla wafers, crushed
  • ¼ lb. margarine
  • ½ gal. vanilla ice cream
  • 1¾ cup milk
  • 2 small boxes instant coconut cream pudding
  • 1 qt. Cool Whip
  • 12 Ritz crackers

Mix 60 crackers with 1 stick melted margarine. Put crackers and margarine in bottom of a 9”x12” pan.

Let ice cream get soft, then add milk and pudding. Pour over crackers. Refrigerate until mix is set.

Top with Cool Whip and 12 crushed crackers.

 

Cappuccino Punch

Pat Roth, Ephrata

  • 3½ quarts water
  • 21/3 cups sugar
  • ¾ cup instant coffee granules
  • ½ cup chocolate syrup
  • 1 gallon vanilla ice cream
  • 1 pint coffee ice cream

In a large kettle, bring the water to a boil. Remove from the heat. Stir in the sugar, coffee and chocolate syrup until the sugar is dissolved. Cool to room temperature.

Transfer mixture to four half gallon containers. Cover and refrigerate for 4 hours or overnight.

When ready to serve, pour the coffee mixture into a punch bowl. Add scoops of vanilla and coffee ice cream. Stir until ice cream is partially melted.

Makes about 2 gallons.

 

Ice Cream Pudding Cake

Pat Roth, Ephrata

  • 60 Ritz crackers, crushed
  • 1 stick butter, melted
  • ½ gallon vanilla ice cream, softened
  • 1½ cups milk
  • 2 small boxes instant coconut cream pudding mix
  • Cool Whip

Drizzle crushed crackers with melted butter. Save 1 cup of the crumbs for the topping. Line the bottom of a 9”x13” pan with the rest of the crumbs.

Beat ice cream and milk until well blended. Add pudding mix. Pour this into the baking pan. Chill.

Top with Cool Whip and then the rest of the cracker crumbs.

Note: You can use any flavor of pudding mix you like.

 

Mixer D.Q. Ice Cream

Emily Martin, Denver

  • 4 cups milk
  • 1¼ cups sugar
  • 2 tablespoons plain gelatin
  • 2/3 cup cold milk
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 2 cups heavy cream

Heat 4 cups milk and add sugar.

Dissolve gelatin in 2/3 cup milk. Add to milk and sugar mixture. Add vanilla and salt and mix.

Pour into cake pan and freeze until solid, approximately 4 hours.

Set out and cut into squares. Start whipping cream in mixer, adding frozen milk cubes. Beat until smooth and creamy.

 

Chocolate Velvet Ice Cream

Wanda Lyman, Denver

“Best chocolate ice cream.”

  • 2/3 cup Hershey’s Simple 5 chocolate syrup
  • 2/3 cup sweetened condensed milk
  • 2 cups heavy whipping cream
  • ½ teaspoon vanilla
  • 1/3 cup slivered, blanched almonds, toasted and cooled

In a large bowl, combine the chocolate syrup, sweetened condensed milk, heavy cream and vanilla. Put in the refrigerator overnight along with the beaters.

The next morning, whip the mixture until thick, then fold in the nuts. Put into a container to freeze for several hours or overnight before serving.

Recipe can be doubled.

 

Ice Cream Dessert III

Janice Martin, East Earl

Layer 1 (cake):

  • 1 Devil’s Food or dark chocolate cake mix
  • ½ cup oil
  • 3 eggs
  • 1¼ cups cold water
  • 2½ tablespoons sour cream

Mix well. Divide into two 9”x13” pans. Bake at 350°F for 15 to 20 minutes. Cool.

Layer 2 (ice cream):

  • 2 quarts vanilla ice cream, softened

Spread each pan with 1 quart ice cream. Freeze.

Layer 3 (chocolate sauce):

  • 3 squares semi-sweet chocolate
  • ½ cup butter
  • 1 cup sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla
  • 11/3 cups evaporated milk

Melt chocolate and butter together. Add sugar, salt, vanilla and milk. Cook mixture 4 to 5 minutes, stirring constantly. Cool completely. Divide and spread over frozen ice cream. Freeze.

Layer 3 variation (peanut butter sauce):

  • 1 cup brown sugar
  • ½ cup light corn syrup
  • 3 tablespoons butter
  • pinch salt
  • 1 cup creamy peanut butter
  • ½ cup evaporated milk

Combine brown sugar, corn syrup, butter and salt in a 1½ quart microwave bowl. Cover and cook on high for 4 minutes or until mixture boils, stirring twice. Add peanut butter and milk, stirring until smooth.

Divide between both pans. Continue layering as directed.

Layer 4 (ice cream):

  • 2 quarts vanilla ice cream, softened

Spread each pan with 1 quart ice cream. Freeze.

Layer 5 (cookies):

  • 1 lb. Oreo cookies, crushed
  • ¼ cup butter, melted

Combine cookie crumbs and butter. Divide over both pans. Freeze.

Layer 6 (whipped topping):

  • whipped topping or whipped cream

Top with whipped topping or whipped cream. Decorate as desired. Keep frozen.

Let cakes stand at room temperature about 10 minutes before cutting and serving.

 

Peachy Dream

Deborah Bucher, Ephrata

  • 1 quart vanilla ice cream
  • 4 cups fresh (or 16 oz. package frozen) sliced peaches
  • ½ to 1 cup fresh orange juice
  • 1/8 teaspoon almond extract
  • chopped peaches or granola for garnish (optional)

Combine first four ingredients in a blender; process until smooth. Garnish, if desired.

Makes 4 servings.

 

S’more Shake

Deborah Bucher, Ephrata

  • 4 cups mini marshmallows
  • 1½ cups whole milk
  • 4 cups vanilla ice cream
  • 2/3 cup hot fudge sauce or chocolate syrup
  • mini chocolate chips or graham crackers for garnish (optional)

Preheat broiler. Place marshmallows on baking sheet lined with parchment paper or aluminum foil. Broil 30 seconds or until golden brown. Let cool.

Combine milk, ice cream, fudge sauce and half of marshmallows in a blender; process until smooth and creamy. Pour into glasses. Top with remaining toasted marshmallows and garnish, if desired.

Makes 4 servings.

 

Peanut Butter Chocolate Shake

Deborah Bucher, Ephrata

  • ½ cup chocolate sauce or chocolate syrup
  • 1 cup milk
  • 1 quart vanilla ice cream
  • 1 cup creamy or chunky peanut butter
  • peanut butter cup candy for garnish (optional)

Freeze four (8 oz.) glasses until very cold. Pour two tablespoons chocolate sauce in bottom half of each glass, coating sides. Keep chilled until ready to serve.

Combine milk, ice cream and peanut butter in a blender; process until smooth. Pour into prepared glasses and garnish, if desired.

Makes 4 servings.

 

Ice Cream Pudding

Gloria Dougherty, Akron

“Easy and delicious!”

  • 1 cup cold milk
  • 3.4 oz. package instant pudding mix, any flavor
  • 2 cup softened ice cream, any flavor
  • fresh fruit (optional)

In a mixing bowl, beat milk and pudding mix on low for 1 minute. Fold in ice cream until smooth.

Spoon into dishes. Chill for 1 hour. Garnish with fruit, if desired.

Yield: 6 servings.