National Ice Cream Day is upon us and I couldn’t be more excited to celebrate this day with my fellow Trailblazers! National Ice Cream Day falls of the 3rd Sunday in July and July happens to be National Ice Cream Month. A whole month dedicated to a sweet treat enjoyed by over 90% of the US population? COUNT. ME. IN!
I have a wide range of delicious recipes ready for you to try out today or any other day really. Let’s get started…
College Budget Homemade Ice Cream
Ingredients:
¼ cup ice cream salt
1 cup half and half or heavy cream
1 tbsp sugar
1 ½ tsp vanilla extract
Ice
Other:
1 gallon size freezer Ziploc baggie
1 quart size freezer Ziploc baggie
Directions:
Pour half and half or heavy cream into a quart size Ziploc baggie.
Add vanilla extract and sugar.
Release excess air and seal the bag firmly.
In the gallon Ziploc bag, fill it about half way with ice. Add ice cream salt.
Then place your small bag on top of the ice and fill the large bag with extra ice on top. Seal the large bag.
Shake the bag for 6 minutes. (I recommend putting on gloves on for this since it gets really cold.)
Take the small bag out of the large bag and rinse the outside of the small bag with cold water. Make sure to rinse out the top part of the bag also (above the seal).
After rinsing, carefully open the small bag without getting any remaining salt from the outside bag inside the small bag.
At first the ice cream will look a little icy. Use a spoon to mix it around and soften it up a bit.
Scoop out, add your favorite toppings, and enjoy!
Bison Tracks Ice Cream Cake
Ingredients:
12 classic ice cream sandwiches
16 oz. container of whipped topping
1 jar hot fudge ice cream topping
1 bag miniature peanut butter cups
1 bottle Hershey’s chocolate syrup
Directions:
Line an 8×8 2 inches deep baking pan with foil, making sure the foil lays over the sides of the pan.
Layer 6 ice cream sandwiches on the bottom of the pan. Spread a layer of hot fudge topping on top of the ice cream sandwiches. Then spread half of the whipped topping over the fudge. Sprinkle with miniature peanut butter cups.
Repeat the same process with the second layer ending with hot fudge.
Cover with plastic wrap and place in freezer for one hour.
Remove from freezer and remove the ice cream cake from the pan.
Lift the cake peeling off the foil and place it onto a serving plate.
Frost with additional whipped topping.
Drizzle on some Hershey’s chocolate syrup and garnish with mini peanut butter cups.
Place the ice cream cake back into the freezer for 2 hours.
Remove from the freezer, cut, and share with friends and family (or don’t ;))
Healthy Trailblazer Cone
Ingredients:
Sugar cones
White chocolate chips
Vanilla frozen yogurt
Fresh raspberries, blackberries, and blueberries
Directions:
Melt white chocolate chips and drizzle onto cone. Place cones in freezer for 15 minutes.
Take cones out of the freezer and fill with vanilla frozen yogurt.
Top with fresh berries and dig in!
Brooks' Cold Brew Coffee Float
Ingredients:
Vanilla ice cream
Cold brew
Directions:
Scoop vanilla ice cream into a glass.
Top with cold brew and dive into the best of both worlds!
300 Days of Sun Ice Cream Sandwhich
Ingredients:
Frozen waffles
Vanilla or ice cream of choice
Sprinkles
Directions:
Prepare toaster waffles.
Place waffles in the fridge to let cool completely.
Scoop ice cream onto one waffle, making sure to spread evenly and out to the edges, and top with the other waffle.
Roll the edges in sprinkles.
Freeze until the ice cream is firm.
When ready, devour.
Thanks for checking out these DSU-inspired recipes! Get creative. Make these your own. And don’t forget to share with us how you spend National Ice Cream Day or month on social media by tagging us in or DMing us your creations on Facebook, Instagram, or Twitter!
