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. 

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)

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.

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. 

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. 

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.