It’s time to beat the heat and what better way to do it than with a yummy frozen dessert? While ice cream is always a crowd pleaser, you can easily create other types of frozen desserts that the whole family can enjoy. Check out these four easy recipes to enjoy on those hot summer evenings.
- Ice Cream Freezer Pops. You can use just about any candy or cookies you desire to make these easy pops. For a basic recipe, crush a half of a package of Oreos, crush 15 peanut butter cups and crush 10 ounces of M&Ms. Combine the crushed items. Take out 15 paper cups and put a spoonful into the bottom each cup. Next, put a half gallon of vanilla ice cream into a mixer with the remaining candy-cookie mixture and blend gently. Spoon the ice cream into the cups and insert a popsicle stick. Freeze until the ice cream is hard.
- Sweet and Salty Ice Cream. Spice up plain ice cream with this salty twist. Simply soften one pint of vanilla or cinnamon ice cream at room temperature (about 15 minutes). Meanwhile, chop up 1/2 cup chocolate-covered pretzesl. Put the ice cream into a large bowl and mash in the pretzels. Freeze until the ice cream has hardened. Top with more chocolate-covered pretzels when serving.
- Baked Alaska. Line a loaf pan with plastic wrap. Spread one pint softened vanilla ice cream in the pan and then freeze it until the ice cream is hard again (about one hour). Next, spread one pint softened orange sherbet on top of the vanilla ice cream and freeze again for an hour. Top the ice cream with a layer of pound cake slices and freeze for another hour. Beat 4 egg whites and 1/2 teaspoon lemon juice with a mixer until frothy, then beat in 1/3 cup sugar until stiff. Invert the ice cream loaf onto a baking sheet, remove the plastic wrap and cover the ice cream loaf completely with the meringue. Bake at 500 degrees F until browned in spots, about 3 minutes.
- Frozen Peanut Butter Bites. Who doesn’t love peanut butter? And it’s even better when frozen. Using an electric blender, mix an 18-ounce jar of creamy peanut butter with 2-1/2 cups confectioners’ sugar until smooth and stiff. Beat in 1 teaspoon of vanilla extract. Shape the mixture into 20 (1-inch) balls and put them on a cookie sheet lined with waxed paper. Freeze the peanut butter balls for an hour.
Meanwhile, chop 8 ounces of semi-sweet chocolate. Melt the chopped chocolate in a double boiler, stirring constantly. Remove the chocolate from heat. With two forks, carefully dip the chilled peanut butter balls half way into the chocolate, and put them back onto the waxed paper-lined sheet tray. Using the fork, swirl some decorative chocolate across the top of each bite. Place the tray with the peanut butter balls in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes. Serve and enjoy!