MISSION, Kan., July 6, 2015 /PRNewswire/ -- (Family Features)
After splashing in the pool, rooting on your favorite team or
playing in the backyard, nothing beats the end of a long summer day
like a cool, classic treat. So grab the kids, some bowls, spoons
and the trusty old ice cream scoop — and dig in.
Photo - http://photos.prnewswire.com/prnh/20150706/230825
July is National Ice Cream Month, and aficionados agree that
when it comes to the best tasting ice cream, "fresh" is the
must-have ingredient. For nearly 80 years, Blue Bunny has been
making premium ice cream using only the best, locally-sourced milk
from within 75 miles and turning it into out-of-this-world ice
cream in less than 24 hours.
Dial up your summer fun with the freshness of ice cream and
fruit with these recipes, and find more recipes at
www.BlueBunny.com.
Cherry Vanilla
Crumble Squares
|
Prep time: 25
minutes
|
Freeze time: at least
8 hours
|
Makes: 9
servings
|
|
1
|
cup old fashioned
oats (rolled oats)
|
|
1/2
|
cup whole wheat
flour
|
|
1/3
|
cup firmly packed
light brown sugar
|
|
1/4
|
cup butter,
melted
|
|
1
|
package (12 ounces)
frozen dark sweet cherries, thawed and well drained
|
|
1/3
|
cup all fruit black
cherry fruit spread
|
|
4
|
cups Blue Bunny Sweet
Freedom Cherry Vanilla Ice Cream, softened
|
In medium bowl, combine oats, flour, brown sugar and butter; mix
thoroughly. Remove 1/2 cup and set aside; pour remaining crumb
mixture in an 8-by-8-inch baking dish.
Coarsely chop cherries and transfer to medium bowl. Add fruit
spread, stirring to blend. Pour over crust, gently spreading evenly
in bottom. Spoon ice cream over top, gently spreading evenly.
Sprinkle with reserved crumb mixture.
Cover and freeze at least 8 hours. Cut into squares to
serve.
Honey-Peach Frozen
Yogurt Sundaes
|
Prep time: 15
minutes
|
Makes: 4
servings
|
|
1/3
|
cup walnut
halves
|
|
2
|
medium fresh peaches,
sliced
|
|
1/4
|
cup honey
|
|
1/4
|
teaspoon ground
cinnamon
|
|
|
Pinch ground
cloves
|
|
4
|
scoops (1/2 cup each)
Blue Bunny Vanilla Bean Frozen Yogurt
|
|
2/3
|
cup fresh
raspberries
|
In medium skillet over medium heat, cook walnuts until toasted,
about 5 minutes, stirring constantly. Cool. When cool enough to
handle, chop very coarsely. Set aside.
In same skillet over medium heat, combine peaches, honey,
cinnamon and cloves; cook and stir until peaches soften. Cool
several minutes before spooning equally over frozen yogurt.
Top each serving with about 4 raspberries. Serve
immediately.
Cool Party
Cubes
|
Prep time: 30 minutes
Freeze time: at least 1 hour
|
Makes: 4
servings
|
|
2
|
squares (2 ounces)
white chocolate baking squares
|
|
1/2
|
cup prepared vanilla
frosting
|
|
4
|
Blue Bunny Premium
Birthday Party Ice Cream Sandwiches
|
|
2
|
medium firm kiwi,
peeled
|
|
1 3/4
|
cups halved small
strawberries (or large strawberries cut into chunks)
|
|
3/4
|
cup fresh
blueberries
|
|
3
|
tablespoons peach
preserves (pineapple, mango or apricot could be
substituted)
|
Grate or shred white chocolate with box grater onto large plate.
Thinly spread frosting on one side of one ice cream sandwich,
keeping remaining sandwiches in freezer. Press frosting side into
white chocolate, spread frosting on unfrosted side, turn and press
into white chocolate.
Return to freezer; repeat with remaining ice cream sandwiches.
Freeze at least 1 hour, until solid. (May be kept covered in
freezer overnight.)
Thirty minutes before serving, cut kiwi into thick slices, then
cut slices into quarters. Place in medium bowl along with other
fruit. Heat preserves in microwave-safe bowl, just until melted (20
seconds in a 1250 watt microwave), breaking up large pieces of
fruit. Pour over fruit and toss to coat; chill 15 to 20
minutes.
Remove prepared ice cream sandwiches from freezer, cut each into
bite-size squares; arrange with glazed fruit in 4 dessert bowls or
plates.
Fruit Salsa
Sundaes
|
Prep time: 10
minutes
|
Makes: 4
servings
|
|
1
|
cup fresh pineapple
chunks
|
|
1
|
tablespoon light
brown sugar
|
|
6
|
medium fresh
strawberries, diced
|
|
1
|
large kiwi, peeled
and diced
|
|
1/8
|
teaspoon ground
cumin
|
|
4
|
small firm bananas,
cut in half lengthwise
|
|
8 1/3
|
cups Blue Bunny
Premium Banana Split Ice Cream
|
|
|
Fat-free whipped
topping, optional
|
|
|
Chocolate sprinkles,
optional
|
|
4
|
maraschino cherries,
optional
|
In medium skillet over medium-low heat, cook pineapple and brown
sugar just until pineapple is softened, 5 minutes. Add
strawberries, kiwi and cumin; cook several minutes until fruit is
heated through.
Arrange 2 banana halves in each of 4 dessert bowls; top each
with 2 scoops ice cream. Spoon glazed fruits equally over ice
cream. Garnish with whipped topping, chocolate sprinkles and a
maraschino cherry, if desired. Serve immediately.
Vickie Rocco
vrocco@familyfeatures.com
1-888-824-3337
http://editors.familyfeatures.com
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SOURCE Family Features Editorial Syndicate