Ice cream treats

July 13, 1999

Ice Cream TreatsAll materials courtesy of Hershey's syrup and Hershey's ice cream toppings

The thought of summer brings with it visions of backyard barbecues, family reunions, poolside parties and other outdoor occasions.

What better way to beat the heat and still enjoy all of your favorite activities than with a summer ice cream extravaganza?

[cont. from lifestyle]

Creating an ice cream extravaganza is as easy as your imagination. Easy make-ahead ice cream recipes paired with last-minute blender beverages will help you keep your cool while enjoying the hot weather. Whether you favor strawberry syrup, thick fudge or crunchy shell toppings, have fun making summertime memories with these ice cream creations.

Make-at-home thick and creamy confection-filled milkshakes are as easy as drizzling fudge cookie crunch shell topping into your favorite milkshake.

Adding either chocolate malt or strawberry syrup to a milkshake adds great taste and provides a way to take in more calcium. To make sure your milkshake is really thick, keep the ice cream as cold as possible before use, preferably below 10 degrees. Make-ahead desserts such as Hot Fudge Cappuccino Sundae Pie and Summer Celebration Cake Roll can be prepared as much as a week ahead of serving time. Make sure the desserts are tightly wrapped in plastic wrap to prevent any freezer odors from penetrating the ice cream.


Strawberry Crunch Tornado Milkshake

  • 1/2 cup cold milk
  • 1 1/2 cups vanilla ice cream
  • 3/4 cup strawberry syrup
  • about 1/4 cup fudge cookie crunch shell topping, shake well before using

Place milk, ice cream and strawberry syrup in blender container. Cover; blend until smooth and thick.

Immediately pour shell topping over top of milkshake mixture; let stand about 30 seconds or until shell topping begins to harden. Stir or blend just until milkshake appears speckled with chocolate bits. Do not over-blend. Garnish as desired; serve immediately. Serves 2 to 3.

Hot Fudge Cappuccino Sundae Pie

  • hot fudge topping
  • 6-ounce dark chocolate crumb crust
  • 1 quart coffee ice cream, slightly softened
  • whipped cream for topping
  • chocolate syrup

Spread about 1/4 cup fudge topping over crust. Spread half of ice cream over topping. Spoon additional topping over ice cream.

Top with remaining ice cream. Return to freezer until serving time. Top with whipped cream and drizzle with chocolate syrup before serving. Serves 8.

Classic Chocolate Malted

  • 1 1/2 cups cold milk
  • 2 cups or 1 pint vanilla ice cream
  • 1 cup chocolate malt syrup

Place milk, ice cream and chocolate malt syrup in blender container. Cover; blend until smooth. Pour into glasses; top with additional ice cream, if desired. Serves 2 to 3.


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