Summer Recipes- Ice Cream

By Miriam Rossow, Communications Coordinator
Summer is often filled with family time, enjoying the sun and warmth, and relaxing by the water. For my family that also means treats; sweet treats. If we have a campfire smore's or at least a roasted marshmallow are a foregone conclusion. Ice cream of many varieties is a staple on our grocery list for the summer. And we love picking the raspberries off of the bush and popping them in our mouths or maybe collecting enough to make a pie.

What is your favorite dessert to enjoy during the summer? Do you enjoy ice cream served anyway- ice cream bars, ice cream drinks, ice cream sundaes? What about all those wonderful fresh berries? What is your favorite way to serve those berries? Do you enjoy smore's, popsicles, or is pie a favorite?

At Easter we gathered favorite recipes from our staff for you to try during your Easter celebrations. Recently we asked our members and staff what favorite summer dessert they enjoyed. Ice Cream was a sure winner and desserts with strawberries was a favorite.

Over the next four or five weeks we will post a blog a week with different recipes featuring a different dessert item. Enjoy and share pictures of your desserts in the comments or on our FB page.  
This week we will be focusing on ice cream! Of course you can have make an ice cream bar with many different toppings or just enjoy a cone or bowl of ice cream. We hope you enjoy trying some of these fun recipes that use ice cream. 

These recipes were taken from the Christ Our Savior cookbook, Let These Gifts to us be Blessed, published in 2010 through Morris Press Cookbooks for the Women of the Word group.  

Ice Cream Dessert

Submitted by Peggy List and found on page 327


25 Oreo cookies, finely crushed
1/3 c. butter, melted
1/2 gallon any flavor ice cream, softened
1c. Hershey Syrup
1 8oz. container Cool Whip


In a small bowl, combine crushed cookies and butter. Press firmly onto the bottom of a 9" x 13" pan. Freeze crust. Spread ice cream over crust. Pour syrup over ice cream. Freeze. Spread Cool Whip over top. Freeze again. NOTE: To make an adult mint pie, mix 4-5 T. Crème-de-Mint to vanilla ice cream before spreading into crust. (suggestion by Miriam Rossow)

Ice Cream Jell-O (Creamy Carnival Cups)

Submitted by Sandy Olson, Bobbie Lucier, Ryan Pepper and found on page 327


1 pkgs. any flavor Jell-O
1 c. hot water
2 c. vanilla ice cream
1/3 c. thawed Cool Whip
canned fruit to go with Jell-O flavor- optional


In medium bowl, stir boiling water into dry Jell-O. Mix at least 2 minutes until completely dissolved. Stir in ice cream with wire whisk until well blended. If desired, add drained canned fruit. Pour into 6 dessert bowls. Refrigerate 30 minutes or until set. Top each serving with about 1 T. Cool Whip just before serving. Recipe can be doubled.

Ice Cream Sandwich Dessert with Peanuts

Submitted by Carolyn Zaske and found on page 328


19 ice cream sandwiches
1 12 oz. container Cool Whip
11  3/4 oz. hot fudge ice cream topping
1 c. salted peanuts


Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 9" x 13" pan. Arrange 8 sandwiches in opposite direction in the pan. Spread with half of whipped topping. Spoon all fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layer of ice cream sandwiches, whipped topping and peanuts. (Pan will be full.) Cover tightly with foil. Freeze. Remove from freezer 20 minutes before serving. Cut into squares. Makes 12-16 servings. NOTE: This dessert may be kept in the freezer for up to 2 months. 

Frozen Margarita Pie

Submitted by Cookbook Committee and Janet Young and found on page 319



1 c. pretzels, finely crushed
1/3 c. butter or margarine, melted
1/4 c. sugar


Preheat oven to 375 degrees. Stir together crushed pretzels and sugar. Stir in melted butter or margarine. Spread mixture evenly into a a9" pie plate. Press onto bottom and sides to form a firm, even crust. Bake for 5 minutes or until edge is lightly browned. Cool on a rack. 



1 14 oz. can sweetened condensed milk
1/3 c. frozen limeade, thawed
1-2 T. tequila
1 T. orange liqueur
several drops of green food coloring, optional
1 c. whipped cream
lime slices, optional


In a large mixing bowl, combine sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and if desired, food coloring. In a medium mixing bowl, beat whipping cream until soft peaks form; fold into tequila mixture. Spoon filling into crust. Cover and freeze about 4 hours, or until firm. Let stand 10 minutes before serving. Garnish with lime slices, if desired. 

Frozen Chocolate Mint Squares

Submitted by Jennifer Pepper and found on page 318


1 1/2 c. Oreo cookies, finely crushed
6 T. butter
1 7 oz. jar Kraft Marshmallow Crème
1/2 tsp. mint extract
green food coloring
3/4 c. miniature semi-sweet chocolate chips, divided
2 c. Cool Whip


In a small bowl, combine crushed cookies and butter. Press firmly onto the bottom of a 9" x 13" pan. In another bowl, mix marshmallow crème, mint extract, and green food coloring with a mixer until smooth. Fold in 1/2 cup of the semi-sweet chocolate chips. In a small bowl ,whip the Cool Whip until soft peaks start to form. Fold into the marshmallow crème mixture. Spread over the crust and sprinkle remaining chocolate chips on top. Freeze at least at least 6 hours, then serve.






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