Happy National Ice Cream Month! Make it a family affair with these recipes for ice cream treats that are almost as much fun to make with the kids as they are to eat.
Loaded banana split
We dare you not to smile when you’re making—or eating—this classic ice cream treat.
Photo by Gwénaël Le Vot
Loaded banana split
MAKES 1–2
1 banana, halved
2–3 scoops ice cream, same or multi-flavors
2–3 tablespoons caramel sauce
Chopped walnuts
Sprinkles
Whipped cream,
Cherries, for garnish
Into a banana split boat or oblong shallow bowl, place banana halves along the sides. In the middle add the ice cream scoops. Drizzle with sauce and add nuts and sprinkles. Pipe whipped cream on top and garnish with cherries.
Root beer float
Root beer float
Nothing takes the edge off a hot summer day like the icy cold goodness of an old-fashioned root beer float.
Photo by Karen Hermann
MAKES 1
2–3 scoops vanilla ice cream
6 ounces root beer or cola
Whipped cream, optional
Chocolate sauce or mini chocolate chips, for garnish
Into a chilled tall glass or mug, add ice cream. Immediately pour in root beer—slowly, allowing the soft drink to foam up and settle down before adding additional. Add whipped cream on top and, if desired, add chocolate sauce or chips. Serve with a straw or long iced-tea spoon.
Waffle cone ice cream tacos
Waffle cone ice cream tacos
Fiesta! Homemade waffle cone taco shells get the party started, creating a edible container for your favorite ice cream and toppings.
Photo by Gina Moore
MAKES 8
This recipe calls for using a waffle cone maker that is different from a regular waffle iron; the grooves are not as deep. You can use a regular waffle iron, just be sure to make the waffles extra thin.
Waffle cone tacos
4 tablespoons unsalted butter, melted
¾ cup all-purpose flour
1/3 cup cocoa powder
½ teaspoon kosher salt
¼ teaspoon cinnamon
2 large eggs
½ cup sugar
½ teaspoon vanilla extract
¼ cup milk, more if needed
Cooking spray
Preheat waffle-cone maker according to the manufacturer's instructions. Start with heat setting No. 3 and adjust accordingly, depending on the desired brownness.
In a small bowl, melt butter in microwave. Set aside. In another small bowl, whisk together the flour, cocoa powder, salt and cinnamon. In a medium bowl, whisk together eggs and sugar until the sugar is combined. Add the flour mixture and stir. Add butter, vanilla and milk and stir just until combined. Do not overmix. If additional milk is required, add 1 tablespoon at a time until desired consistency.
Prepare a cake cooling rack and spray with cooking spray.
Spoon ¼ cup batter onto the waffle-cone maker. Using a small spatula, spread the batter evenly over the surface. Close the lid and cook for at least 1 minute before lifting the lid to check for doneness. Continue cooking until the desired color is reached, about 1½ to 2 minutes.
Quickly remove the waffle from the waffle-cone maker and drape over two to three tines of the cake cooling rack, depending on the taco thickness you desire. Repeat until all waffle tacos are made. Allow tacos to cool completely so they maintain their shape. Ideally, make the shells the day before assembling the ice-cream tacos. Leftover tacos can be frozen for 2–3 months.
Ice cream tacos
6–8 thin waffle cones, shaped and cooled into a taco shape
1½ quarts ice cream, slightly softened
Fudge
Chopped nuts
Sprinkles, optional
With a medium-sized ice cream scoop, scoop semi-soft ice cream into waffle tacos. Ice cream should be pliable so it will not crack the waffle shells. Wrap each taco individually in parchment, and return to freezer for one hour or more. When ready to serve, remove from freezer and drizzle with fudge sauce. Sprinkle with chopped nuts and sprinkles, and serve.
Chef’s Tip:
You can also make this dessert using cannoli shells.
Ice cream and cookie sammies
Ice cream and cookie sammies
Cookies and ice cream—two great things that go great together, especially if you want dessert on the go.
Photo by Iuliia Nedrygailova
MAKES 6
1 dozen of your favorite 3-inch cookies, store-bought
1½ quarts ice cream, slightly softened
Sprinkles or mini chocolate chips
Put one large scoop of softened ice cream on one cookie and cover with another cookie. Gently squeeze the two cookies together until the ice cream spreads all around to the edge of the cookie. Smooth the edges of the ice cream with a knife and dip the edges in the sprinkles or chocolate chips. Repeat until all cookies are used. Wrap individually in parchment paper and return to freezer for at least one hour or until ready to serve.
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Tips and techniques
Get the scoop
When a dessert recipe calls for scoops of ice cream, plan ahead. Place ice cream scoops on a parchment-lined sheet pan and return to freezer for a few hours before building the desserts. This makes handling the scoops easier (they won’t melt as fast) and makes for a more attractive presentation
Whip it good
Sure, we all love the spray can, but homemade whipped cream is even better—and surprisingly easy to make!
Easy homemade whipped cream
MAKES 2 CUPS
1 cup heavy cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
Into a chilled mixer bowl, place cream, sugar and vanilla. Beat on medium to high speed until stiff peaks form, about 2–3 minutes. Watch closely and do not overbeat, or cream will turn into butter.
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What’s cooking on SCLiving.coop
Wrap up desserts—Kitchen do-it-yourselfers will enjoy the simple process of creating homemade waffle cones as demonstrated in this video from Chef Belinda’s kitchen. Watch and learn!
More ice cream treats
It’s going to be a long, hot summer, so don’t miss these classic ice cream recipes.
Sorbet bombe with raspberry sauce—With colorful layers of pomegranate, mango and raspberry sorbet, this cool dessert looks almost as good as it tastes.
Triple-chocolate brownie stacks—Just keep the chocolate coming in layers of gooey brownies, ice cream and a white-chocolate drizzle.
Easiest-ever baked Alaska—Impress your dinner guests with this throwback dessert. It’s delicious, and it only looks hard to make.
Nutty chocolate ice cream sandwiches—Your family will “go nuts” over this recipe featuring home-baked cookies and pistachio ice cream.
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Register to win!— Celebrate National Ice Cream Month with South Carolina Living and Clemson’s Best Gourmet Ice Cream. Register to win a $100 Visa gift card and Chef’s Choice waffle cone maker. We’ll draw the name of one lucky reader from all eligible entries received by July 31, 2019.