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A trio of cool treats for National Ice Cream Month

By By Lydia Boggess
West Virginia University
KENNY KEMP | Gazette
Children enjoy free cones at the West Side Old-Fashioned Ice Cream Social during FestivALL. They got a jumpstart on National Ice Cream Month, which is this month.

Looking for something fun and new to try this summer? Well, what better than making a nice cold treat on a hot summer’s day?

July is National Ice Cream Month, so in celebration of this, I decided to make a few ice cream snacks on my own. I found three on Martha Stewart’s website that are quite delicious and easy to make. Best of all, this is something different and more fun than just going to the store for a tub of ice cream.

Everyone can enjoy these three unique and exciting summer treats, so set aside some time this month to make them. You can go solo or create with some friends. You can even have a taste test or competition at the end to see which dessert is liked best.

This National Ice Cream Month, try something new. Create, eat and enjoy!

PB and J Pops

Makes 21

1 1/2 quarts peanut butter swirl ice cream

1 pound graham crackers

16 ounces jam, any flavor

1 cup unsalted peanuts, chopped (optional)

Parchment lining

Popsicle sticks

CUT ice cream into 21 squares, measuring 2 ½ inches each.

TRANSFER to parchment-lined baking pans or sheets.

FREEZE for at least 3 hours.

BREAK graham crackers in half.

SPREAD one side of each with 1½ teaspoons jam.

FREEZE until firm (about 45 minutes).

SANDWICH ice cream squares between graham crackers, with jam facing ice cream.

INSERT popsicle stick into squares.

DIP each side of popsicle in bowl of peanuts, and pat gently with hand to adhere.

FREEZE pops wrapped in plastic wrap or layered between waxed paper in airtight container. (Can store for up to two weeks.)

Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies

Makes 8 sundaes and 60 cookies

For cookies:

2 cups all purpose flour, sifted (plus more for work surface)

½ teaspoon baking powder

¼ teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

1 large egg

1 teaspoon pure vanilla extract

WHISK flour, baking powder and salt.

CREAM butter and sugar until pale and fluffy.

MIX in egg and vanilla.

ADD flour mixture gradually, and mix until dough comes together.

SHAPE dough into 2 disks, and wrap each in plastic.

REFRIGERATE 1 hour at least or 2 days at most.

PREHEAT oven to 325 degrees.

ROLL out dough disks to about 1 inch thick on lightly floured surface.

CUT out spoon shapes about 3 inches long. (You can freehand or find templates online.)

ROLL out scraps and repeat.

TRANSFER to baking sheets.

CHILL in freezer for 15 minutes.

BAKE until cookies are golden around edges (about 12 minutes).

PLACE on wire cooling racks.

For sundaes:

2 quarts vanilla ice cream, softened

2 quarts raspberry sorbet, softened

Blueberries, for garnish

LAYER ¼ cup ice cream, ½ cup sorbet and another ¼ cup ice cream into 8 bowls.

GARNISH with blueberries.

SERVE with 2-3 cookie spoons each.

Mini Chocolate Chip Ice Cream Sandwiches

Makes 12

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 stick unsalted butter at room temperature

½ packed cup light-brown sugar

¼ cup granulated sugar

¼ cup sour cream

1 large egg

1 teaspoon pure vanilla extract

1 ½ cup mini chocolate chips

1 pint vanilla ice cream, softened

PREHEAT oven to 350 degrees with rack in center.

WHISK flour, baking soda and salt in medium bowl.

BEAT butter and sugars with electric mixer until light and fluffy.

ADD sour cream, egg and vanilla and beat until smooth.

ADD flower mixture gradually, using mixer on low.

MIX in 1 cup chocolate chips.

DROP dough mounds, using 1 rounded tablespoon per cookie, about 1½ inches apart onto baking sheets (makes 25-30 cookies).

BAKE until golden (10-12 minutes).

COOL completely on wire rack.

SCATTER remaining chocolate chips on a plate.

SANDWICH about 2 tablespoons ice cream between 2 cookies, bottoms facing in, and press gently.

ROLL sides of sandwiches in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll.)

FREEZE sandwiches on baking sheets until firm (at least 2 hours).

WRAP individually in plastic.


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