National Ice Cream Day recipes
Easy Ice Cream Pie
Dishing out a scoop of ice cream is the easiest way to serve up the frozen treat, but transforming a couple pints of ice cream into a sweet tooth pleasing pie doesn't take that much more effort. The following ice cream pie recipe is merely a guideline for you to swap in your own favorite ice cream and stir-ins.
- 1 pint vanilla bean ice cream, softened slightly
- 1 pint chocolate ice cream, softened slightly
- 1/2 cup chopped premium white chocolate
- 1/2 cup chopped premium dark chocolate (Try Lindt 90 % Dark Chocolate Bar)
- 1 (9-inch) ready-baked graham cracker crust
- Whipped cream, if desired
- Scoop vanilla ice cream into a medium bowl. Scoop chocolate ice cream into a second medium bowl.
- Fold white chocolate into chocolate ice cream and dark chocolate into the vanilla ice cream.
- Spread chocolate ice cream into the prepared crust. If ice cream is super soft, place pie and the vanilla ice cream in the freezer for 15 minutes to firm up.
- Spread vanilla ice cream over the chocolate ice cream layer. Freeze until firm.
- To serve, cut pie into 8 slices and garnish with whipped cream, if using.
Coconut (Non-Dairy) Ice Cream Cake
Whether you're vegan or following a dairy-free diet, you can still celebrate National Ice Cream Month with this tasty ice cream cake. Ciao Bella's coconut sorbet is my preferred brand, but any non-dairy ice cream will do. You'll need a 2-layer white cake mix – regular, dairy-free, or vegan, depending on your diet.
1 box white cake mix
1 pint Ciao Bella Coconut Sorbet, softened slightly
1 cup toasted coconut flakes, divided
1 pint chilled heavy whipping cream or coconut milk whipping cream
Diced mango for garnish, if desired
- Bake cake in 2 (9-inch) baking pans according to package directions. Invert onto wire racks and cool completely.
- Scoop sorbet into a medium bowl and stir in 1/2 cup toasted coconut. Place in the freezer while whipping the cream.
- In a chilled bowl, using an electric hand mixer, beat whipped cream until soft peaks form. Place in the refrigerator until cake is ready to be frosted.
- Set 1 cake layer on a cake plate. Evenly spread softened sorbet onto the cake layer to the edges.
- Set remaining cake layer on the sorbet. Freeze for 30 minutes.
- Frost cake with whipped cream. Sprinkle with remaining coconut.
- Slice and serve immediately. Garnish with mango.
When the half-gallon of ice cream from the supermarket starts to lose its allure, make this berry nutty good semifreddo. I saw a pistachio strawberry semifreddo recipe on BonAppetit.com and was inspired to create my own rendition. Semifreddo is a layered dessert that is particularly impressive to serve to summer dinner guests. Though time intensive, the sweet results are worth it.
- 1 cup raw almonds
- 3/4 cup granulated sugar, divided
- 1-1/4 cups whole milk, divided
- 1/2 teaspoon almond extract
- 3 tablespoons minced fresh peeled ginger
- 1 cup fresh blackberries
- 1 teaspoon pure vanilla extract
- 2 eggs, at room temperature
- 1/4 teaspoon sea salt
- 1-1/3 cups chilled heavy whipping cream
- Line a 9x5x3-inch loaf pan with 2 layers of plastic wrap that are large enough to leaving generous overhang on all sides.
- In a food processor, grind almonds and 2 tablespoons sugar in a food processor until very finely chopped.
- Transfer almond mixture to a small saucepan and add 3/4 cup milk. Bring mixture to a boil, stirring occasionally. Remove from heat and let steep for 20 minutes.
- Set a fine-mesh strainer over a medium bowl and drain mixture into bowl, discarding solids in the strainer. Stir in almond extract and set aside.
- Place remaining 1/2 cup milk in a separate small saucepan, and stir in ginger. Bring to a simmer over medium-high heat. Remove from heat and let steep for 15 minutes.
- Strain ginger mixture through a fine-mesh strainer into a medium bowl, discarding solids. Refrigerate.
- In a food processor, purée blackberries and 2 tablespoons sugar in a food processor until smooth. Pressing blackberry mixture through a fine-mesh strainer into a medium bowl to extract as much juice as possible. Discard solids and stir in vanilla.
- Whisk eggs, salt, and remaining 1/2 cup sugar in a medium metal bowl. Set bowl over a medium saucepan of simmering water (do not allow bottom of bowl to touch water).
- With an electric hand mixer, beat egg mixture at high speed until it triples in volume and an instant-read thermometer inserted into mixture registers 170 degrees F, about 3 minutes.
- Remove bowl from over water and continue beating until thick and cool, about 3 minutes. Add one-third of egg mixture to each of the almond, blackberry, and ginger mixtures. Gently fold each just to blend.
- In a large clean chilled bowl, beat cream until soft peaks form. Add one-third of cream to each of the three mixtures, gently folding each just to blend. Cover berry and ginger mixtures with plastic wrap and place in the refrigerator to chill.
- Pour almond mixture into the prepared loaf pan and use a spatula to smooth top. Cover and freeze until firm, about 50 minutes.
- Pour blackberry mixture over almond layer and smooth the top. Freeze until firm, about 50 minutes.
- Pour ginger mixture over blackberry mixture and smooth the top. Cover with plastic wrap. Freeze until firm, at least 5 hours.
- Remove plastic wrap from the top of the pan. Using the overhang of plastic wrap, lift semifreddo from the pan. Invert onto a chilled platter and peel off plastic. Slice crosswise to serve.