One of our very favorite holidays is just around the corner…National Ice Cream Day! We can’t wait to celebrate with a scoop (or two, or three!) of our favorite ice cream flavors
National Ice Cream Day falls on July 16 this year. If you had no idea that this delicious holiday was happening in a less than a week, not to worry!
To help ice cream lovers across the country prepare for the celebration, we’ve decided to put together a handful of our favorite ice cream recipes. Check them out, stock up on all the ingredients you need to make the recipes, and you’ll be prepared to celebrate this decadent holiday!
Salted Caramel Pretzel Milkshake Recipe
This sweet and salty recipe will make you wish National Ice Cream Day was every day! Give this recipe a try…
Sea Salt Caramel Sauce
- 3/4 cup light brown sugar
- 1/2 cup Karo® Light Corn Syrup
- 2 tablespoons butter
- 1/2 cup whipping cream OR canned coconut milk
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Salted Caramel Pretzel Milkshake
- 2 cups vanilla ice cream
- 1/4 cup thoroughly chilled Sea Salt Caramel Sauce
- 1/4 cup milk
- 1/3 cup salted caramel pretzel pieces
- whipped cream, optional
- Combine brown sugar, corn syrup and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute.
- Remove from heat; immediately stir in cream, sea salt and vanilla.
- Refrigerate to store. Microwave 30 seconds and stir before serving.
Salted Caramel Pretzel Milkshake
- Combine ice cream, sea salt caramel sauce, milk, and salted caramel pretzel pieces in a blender.
- Blend until smooth.
- Pour into 2 glasses and, if desired, garnish with whipped cream, more caramel sauce and pretzel pieces.
Recipe Source: http://www.mybakingaddiction.com/salted-caramel-pretzel-milkshake/
Peanut Butter Ice Box Ice Cream Cake
It wouldn’t be a celebration without a cake—made of ice cream! Try your hand at making an ice cream cake with this recipe…
- 1 cup oil
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup of milk
- 1 cup coffee, brewed strongly
- 1 cup Dutch cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- Pinch salt
Ice Cream Cake
- 1 pint chocolate ice cream
- 2 cups creamy peanut butter
- 1 pint vanilla ice cream
- Chocolate cake
1. Make the chocolate cake: Preheat oven to 350 degrees F. Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper.
2. Combine the oil and the sugar in mixer until well blended. Add the eggs and the vanilla extract and continue to mix until well blended. Add the milk and the coffee.
3. Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed.
4. Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed. Allow to cool before unmolding. Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly.
5. Make the ice cream cake: Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers.
6. Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan). Make sure that it rests firmly in the bottom of the pan and, if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan.
7. Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread; do not let it become runny. Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer until set, approximately 2 hours.
8. Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes. Then pour the peanut butter over the chocolate ice cream. Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream. Place the second half of the chocolate cake layer over the peanut butter and pat down firmly. Return to freezer until set, approximately 2 hours.
9. Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread. Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer and allow to set overnight.
10. To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes. The cake should slide out without any problems. Grab ahold of the ends of the plastic wrap, and give it a tug if it is stubborn. Invert back so that vanilla ice cream is on top. Decorate with melted chocolate or whipped cream.
11. Drizzle with melted chocolate.
Recipe Source: http://www.foodnetwork.com/recipes/ice-box-cafe-peanut-butter-ice-cream-cake-recipe-2013443
Ice Cream Sundae
Last, but certainly not least, we recommend making one of the most timeless, ice cream-based desserts in the history of ice cream…a sundae!
- Ice cream (any flavor you love!)
- Toppings of your choice
Here’s a list of our favorite toppings for inspiration:
- Hot fudge
- Whipped cream
- Caramel sauce
- Cookie crumbles
1. Scoop your favorite ice cream into a bowl.
2. Add your favorite topping.
What’s your favorite ice cream-inspired dessert? Let us know in the comments below!