Sundae fun day! If you're looking to channel your childhood or simply have a sweet treat with friends, an ice cream sundae bar is the way to go. With July being National Ice Cream Month (thanks, Ronald Reagan!), celebrate with scoops of your favorite flavors and layers of gooey sauce. All you need are a variety of ice cream and toppings — don't forget the cherries! — to satisfy any sweet tooth. Watch exactly how it's done above and start scooping.
Ice cream sandwiches may sound simple, but constructing one takes more than two cookies and a scoop of your favorite flavor: when it comes to these frozen treats, timing and finesse is everything. Treats truck Coolhaus may be known for its bold ice cream sandwich flavors, but the truck fleet also knows the secrets to pulling together a structurally sound frozen dessert.
From cookie selection to ice cream temperature to slicing the cookie just right, everything counts. Watch the video for tips on making a sweet, chilly treat that's a cut above the rest, then print out Coolhaus's fig balsamic ice cream and red velvet cookie recipe.
What's better than a scoop of ice cream on a hot Summer day? How about one that's wedged between two cookies — sandwich style? Ice cream sandwiches are a hot trend in the culinary world, and a popular pick with kids everywhere from the ice cream truck to specialty gourmet stores. We've found eight great recipes for days when a frozen treat is well-deserved!
On a seemingly normal day, my friend and fellow ice cream addict Alisa excitedly mentioned that her neighborhood grocery was now carrying Jeni's Splendid Ice Cream in the freezer section. "Jeni's Splendid what?" I asked her, not having heard of it before. "Only the best ice cream in the whole wide world of ice cream!" she swooned. Like a Looney Tunes cartoon, it was as though her pupils had turned into ice cream cones.
Even though it was 40 degrees outside (not conducive weather for ice cream), it was only a matter of minutes before we made an outrageously expensive purchase of seasonal ice cream flavors like Dark Chocolate Peppermint and Sweet Potato with Toasted Marshmallows. Upon the first spoonful of the organic, grass-fed ice cream, I knew I wouldn't mind paying $12 a pint for this fluffy, creamy stuff that puts the frozen food section to shame. Just ask my fellow food editors how many animated twirls I did around the office when we received a special package from Jeni's recently. So, I preface this ice cream recipe with this declaration: even if the weather's cold and dreary, 'tis always the season for Jeni's ice cream.
This particular recipe uses Jeni's ice cream base with the addition of matcha green tea powder. The matcha is present but not overwhelming and offers a slight grassy, roasted flavor to the cream. It is undeniably Jeni's in character: so fluffy like marshmallows and light like whipped cream, you'll wonder where the whole milk went. I mean, really, how does she do it? Garnish the ice cream with candied ginger for a spicy punch and brown rice puffs for a contrasting bit of crunch.
Clare Crespo has made a career out of turning the kitchen into a center of family fun, authoring the books The Secret Life of Food and Hey There, Cupcake!. This Summer, the chef who specializes in imaginative culinary art has teamed up with Breyers to encourage families to bond over what else? Ice cream!
Here, check out some of Clare's ideas for getting icy cold and creative in the kitchen with your little ones.
While dixie cups or shot glasses work quite well in a pinch, there's always an occasion to take our popsicle-making to the next level with molds both whimsical and revolutionary (hello, seven-minute popsicles!). Read on for a sneak peek into our wish list, as well as flavor suggestions to best utilize the variety of molds available.
Over a recent dinner party dessert of assorted gelatos, a burning (or shall I say freezing?) question arose. If the word "gelato" isn't simply Italian for ice cream, then what exactly is the difference between the two frozen desserts?
The answer, in short, is air — and fat. During the churning process, ice cream's volume is increased by more than half. In contrast, gelato is churned at a slower speed, which means not as much air is whipped into the mixture; this helps gelato achieve a consistency that's so dense, it requires a warmer serving temperature than its counterpart.
Ice cream also contains more fat than gelato. By USDA standards, ice cream must contain a minimum of 10 percent milk fat, although most brands contain somewhere between 14 and 17 percent. Gelato, which often has almost no cream at all, contains roughly 3 to 10 percent fat. Less cream and air means the Italian dessert tastes decadent and more intensely flavored without as much fat. Which frozen dessert's consistency do you prefer?
Contrary to popular belief, not all kitchens are stocked with different molds to make popsicles at the drop of a dime. (We can dream, can't we?) That's where these tasty treats will come in to save the day, whether you're hosting a last-minute Summer soiree or are just looking for a low-maintenance way to make your pops. Check out resourceful recipes that call for items like paper cups and glasses already in your cabinets, then take note of some of our other insider tips. Then go ahead: enjoy a popsicle any time, any place.
All Summer long, we've been screaming for the most beloved beat-the-heat treat: ice cream! Whether it's sandwiched by cookies, lobbed onto a float, scooped into a bowl, or on a stick, there's no better way to cool off. In honor of my immense appreciation for this crowd-pleasing dessert, I'm testing your knowledge of ice cream. Can you tackle these fun facts, or has all of your ice cream knowledge melted way?Take the Quiz
When it comes to issues like cookie dough, I belong to the camp of individuals who prefer the dough and batter to the finished baked good, even if it means willingly risking a greater chance of food-borne illness. Likewise, eating a scoop of cake batter ice cream is like receiving permission to be bad.
Although it's a relatively new flavor, cake batter ice cream and frozen yogurt has become increasingly popular, and I sought to create my own take on the the version, which I think tastes just as good — if not better — than the store-bought versions on the market.
Never made cake batter ice cream? There are a few things to keep in mind. First, if you're worried about the raw eggs, don't be. The mixture is pasteurized prior to churning, which kills any harmful bacteria and also transforms the cream-egg mixture into a thick custard.
Second, don't hold back when it comes to the cake mix; I put a hefty cup and a half of yellow cake mix into the ice cream, and there's no questioning what the flavor is here. If that seems too extravagant for you, scale it back to a cup — just know that it might not be quite so devilishly batter-y.
Third, make sure to whip the egg yolks and sugar until a ribbon-like effect occurs. When drizzled, a ribbon of egg yolk will remain on the surface for a few seconds before sinking back into the bowl.
And last but not least, don't forget to serve it with the proper accoutrements. My favorite way to serve this dessert is with chocolate chip cookie dough and Reese's peanut butter cups, but sprinkles are also an appropriate option too.