NATIONAL ICE CREAM MONTH - 7/20/2010
 
CHOCOLATE MALT
 
INGREDIENTS: ¾ c. milk, ½ c. caramel ice cream topping, 2 c. chocolate ice cream-softened, 3 Tbs. malted milk powder, 2 Tbs. chopped pecans (optional), grated chocolate (optional)
DIRECTIONS: In blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired.
 
 
BERRIES’N CREAM DESSERT
 
INGREDIENTS: ¾ c. sour cream. 1/3 c. packed brown sugar, 1 c. vanilla ice cream, ¾ c. whipping cream, 1 Tbs. sugar, ½ tsp. vanilla, 3 c. raspberries
DIRECTIONS: In a bowl, whisk the sour cream and brown sugar. Stir in ice cream. Refrigerate. In a chilled mixing bowl, beat whipping cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form and sugar is dissolved. Fold in sour cream mixture and berries. Pour into serving dishes. Serve immediately or refrigerate.
 
 
ICE CREAM PUDDING
 
INGREDIENTS: 1 (3.4 oz.) pkg. instant pudding mix-any flavor, 1 c. cold milk, 2 c. softened ice cream, any flavor, fresh fruit
DIRECTIONS: In a mixing bowl, beat pudding mix and milk on low for 1 minute. Fold in ice cream until smooth. Spoon into dishes. Chill for at least 1 hour. Garnish with fruit if desired.
 
 
BROWNIE MINT PIE
 
INGREDIENTS: 1 (4.6 oz.) pkg. chocolate mints, 1 (15.8 oz.) pkg. brownie mix, 1 unbaked (9-inch) deep-dish frozen pastry shell, vanilla ice cream, hot fudge topping
DIRECTIONS: Chop chocolate mints; set aside 3 tablespoons. Prepare brownie mix according to package directions, stirring remaining chopped mints into brownie batter. Pour into pastry shell. Bake at 350 degrees for 45 minutes or until done; cool slightly. Serve with ice cream, hot fudge topping and 3 tablespoons chopped mints. Note:Andes mints have been used in this recipe
 
 
PINK CLOUD
 
INGREDIENTS: 1 (3 oz.) pkg. strawberry Jell-O, 1 c. boiling water, 1 c. vanilla ice cream, ¾ c. chopped fresh strawberries, ¼ c. chopped pecans
DIRECTIONS: In mixing bowl dissolve gelatin in boiling water. Cool until syrup; add ice cream; beat until blended. Refrigerate until partially set. Fold in strawberries and pecans. Spoon into individual serving dishes. Refrigerate until firm.
 
 
BUSTER BARS
 
INGREDIENTS: ½ lb. crushed chocolate sandwich cookies, ¼ c. melted butter, ½ gallon vanilla ice cream-slightly softened, 1-1/2 c. salted peanuts-chopped, 2 c. powdered sugar, 1-1/2 c. half and half, 12 oz. pkg. semi-sweet chocolate chips, ½ c. butter, 1 tsp. vanilla
DIRECTIONS: In large bowl, combined crushed cookies and melted butter; mix well. Press in bottom of 9x13” pan. Sprinkle with peanuts and top with scoops of vanilla ice cream. Spread ice cream gently into an even layer. Place in freezer. In large saucepan, combine powdered sugar, half-half, chocolate chips and butter. Bring to a boil. Lower heat and cook, stirring constantly, for 6-8 minutes until thickened. Remove from heat and add vanilla; stir to blend. Let sauce cool completely. Pour sauce over ice cream and return bars to freezer. Cover and freeze for 4-6 hours until firm.
 
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON APPLIANCES, RICE LAKE FARMER’S MARKET