We All Scream for Summer Ice Cream - 405 Magazine

We All Scream for Summer Ice Cream

Ice cream, chocolate, a little creativity and voila – Caryn Ross walks through the recipes for finding warm-weather bliss via frozen treats.


I Love The Fourth Of July And Ice Cream.

This holiday pretty much sums up summer bliss in one complete package. Growing up, we would go to our friend’s house for a huge cookout every year. The Fourth was not complete without large amounts of fireworks, food and, of course, the ice cream.  My mom was the master of turning our favorite flavors into fun holiday treats. She was dedicated to outdoing what she had done the year before … it was a quest for ice cream bliss, one treat at a time. I can still remember going to a graduation luncheon in 1989 where we were served flower pot ice cream desserts complete with a fresh flower. I was mesmerized. All I could think about was getting home so I could relay to my mom how this confection looked, tasted and would rock the Fourth.

Flag Sundaes

1 thickly sliced pound cake

1 qt Birthday Cake ice cream, softened

1 pkg fudge brownies, crumbled

6 straws

6 small flower pots

6 small American flags

► Place a slice of pound cake in the bottom of each flower pot and press down lightly to form a seal on the bottom. Put the flower pots in the freezer and allow them to chill for one hour. Remove the flower pots from the freezer and fill them with the softened ice cream about two-thirds full and then push a straw into the center of the ice cream. Return the pots to the freezer and allow them to freeze overnight. Before serving, add crumbled brownies over the top and then insert a flag into the straw and serve.

Chocolate Chunk Cookie Sandwiches

1 ¼ c unsalted butter, room temperature

c granulated sugar

2¼ c brown sugar

3 large eggs

¾ t vanilla paste

¾ t kosher salt

¾ t baking soda

2 c all-purpose flour

1 c cake flour

2 bags semi-sweet chocolate chunks

1 c walnuts, roughly chopped

ice cream of your choice

► Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Using an electric mixer, beat together the softened butter with granulated and brown sugar until light and fluffy. Add the vanilla paste and eggs one at a time, beating well. In a medium-sized bowl mix together the salt, baking soda, all-purpose flour and cake flour. Add the dry mixture to the wet, one cup at a time, making sure to keep the mixer on low. Continue until all of the flour is incorporated. Add in the chocolate chunks and walnuts. Place large scoops of dough two inches apart on baking sheet and bake for 10 minutes. Remove from the oven and allow the cookies to cool thoroughly before using in the ice cream sandwiches.

► To make an ice cream sandwich: Freeze baking sheet for one hour before assembling. Soften ice cream slightly so you can easily scoop. Place a large scoop of ice cream on one cookie and then press another cookie on top to create a sandwich. Freeze immediately and for at least two hours before serving.

Here Are a Few Tips To Keep In Mind When Working With Ice Cream Desserts:

 ► Freeze all of the surfaces before cooking. Place your cookie sheet and flower pots in the freezer for at least an hour before assembly.

►  Soften your ice cream slightly. This helps in making a “pretty scoop” for the ice cream sandwiches. It is also key to filling your flower pots or making an ice cream pie with no gaps.

►  Have fun and be creative. There are no earth-shattering mistakes when creating frozen novelties. Use what you love and then combine complementary flavors.