Make summer extra special with these all-time classic and beloved recipes!
ICE CREAM (with or without an ice cream maker)
2 cups whipping cream
2 cups half-and-half cream
1 cup sugar
2 teaspoons vanilla extract
Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
Editor's Note: For raspberry or strawberry ice cream, substitute 2 cups fresh or frozen berries for 1 cup half-and-half. Puree berries in a blender or food processor; stir into the other ingredients before freezing.
Editor's Note: To prepare recipe without an ice cream maker, place a 13×9-in. dish in freezer until cold. Prepare cream mixture as directed; transfer to prepared dish. Freeze until edges of mixture begin to set, 20-30 minutes. Using a hand mixer, beat mixture until smooth. Freeze, covered, until firm, about 3 hours longer, beating again every 30 minutes.
2 cups milk chocolate chips
1/2 cup heavy whipping cream
1 package (14.4 ounces) graham crackers, quartered
1 cup marshmallow creme
2 cartons (7 ounces each) milk chocolate for dipping
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere.
Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set.
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
3 cups whole milk
1/4 cup sugar
1/2 cup heavy whipping cream, whipped
Freezer pop molds or paper cups (3 ounces each)
Wooden pop sticks
In a large saucepan over medium heat, combine pudding, milk and sugar; bring to a boil. Cook, stirring, for 2 minutes. Cool 30 minutes, stirring often. Fold in cream. Pour into plastic molds or 3-oz. paper cups; attach lids to molds or,Iif using cups, top with foil and insert pop sticks through foil. Freeze until firm, 3-4 hours.
NO-BAKE CONFETTI ICE CREAM PIE
CRUST & FILLING:
Non-stick cooking spray for the pie pan
1-and-a-half tablespoons butter
1-and-a-half cups mini marshmallows
3 cups fruity cereal
4 cups vanilla or birthday cake ice cream, softened
1-and-a-half cups heavy cream
1-and-a-half tablespoons sugar
2 teaspoons vanilla
One 7.25-ounce bottle blue confetti chocolate shell topping
2 tablespoons rainbow sprinkles
Spray a 9-inch pie pan. Melt butter in a medium pot over medium-low heat. Add the marshmallows and cook, stirring until melted. Add the fruity cereal and mix until completely coated. Transfer to the prepared pan and press the mixture in to form a crust. Let cool completely. Spread the ice cream over the crust and smooth the top with a spatula. Freeze until hardened, 4 to six hours. For the garnish: In a chilled large metal bowl, combine the heavy cream, sugar and vanilla. Whip the cream with a whisk or hand mixer to medium peaks. Next, shake the shell topping sauce and pour about 1/2 a cup over the ice cream and let set. Using a 2-inch ice cream scoop, place scoops of the whipped cream around the edge of the pie. Sprinkle each whipped cream scoop with rainbow sprinkles. Freeze until ready to serve.
BERRY WHITE POPS
1-3/4 cups whole milk, divided
1 to 2 tablespoons honey
1/4 teaspoon vanilla extract
1-1/2 cups fresh raspberries
1 cup fresh blueberries
10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks
In a microwave, warm 1/4 cup milk; stir in honey until blended. Stir in remaining 1-1/2 cups milk and vanilla.
Divide berries among molds; cover with milk mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.