You Scream, I Scream, We all Scream for Ice Cream!

When the temperature begins to rise nothing cools us down like cold, creamy Ice Cream. Get creative with your frozen treats this summer and whip up these fun snacks that everyone will love!

Tropical Ice Cream Cake


Ingredients:

1 Heinen’s Pound Cake
3 tbsp. rum extract
6 tbsp. heavy cream
1 tbsp. powdered sugar
1/2 cup drained canned crushed pineapple
1 pint coconut ice cream, softened

Preparation:

Line a loaf pan with plastic wrap. Using a serrated knife, cut cake horizontally into 3 equal layers. Brush 2 Tbsp. rum extract evenly over cut sides of cake. Place bottom third in loaf pan. In a bowl, beat 6 Tbsp. cream with 1 Tbsp. powdered sugar until stiff peaks form. In a small bowl, stir together pineapple and remaining 1 Tbsp. rum extract. Fold pineapple mixture into cream.

Spread ice cream evenly over cake in pan. Top with middle cake layer, then spread with pineapple-cream mixture. Top with remaining cake layer. Cover with plastic wrap and freeze until firm, at least 8 hours or up to 2 days.

Remove from freezer 15 minutes before serving. Unmold and peel away plastic wrap. Cut into 1-inch slices with a hot knife, and serve. Sprinkle with toasted coconut before serving.

Click Here to Download a Printable Recipe PDF

 

Neapolitan Ice Cream Cake


Ingredients:

1 Heinen’s Pound Cake
1 pint strawberry ice cream
1 pint chocolate ice cream
1 pint strawberries, washed and sliced
1/4 cup sugar

Preparation:

Mix together sliced strawberries and sugar. Set aside.

Line loaf pan completely with plastic wrap. Using a serrated knife, cut cake horizontally into 3 equal layers. Place bottom third in loaf pan. Spread strawberry ice cream evenly over cake in pan. Top with middle cake layer, then spread with chocolate ice cream. Top with remaining cake layer. Cover with plastic wrap and freeze until firm, at least 8 hours or up to 2 days.

Remove from freezer 15 minutes before serving. Unmold and peel away plastic wrap. Cut into 1-inch slices with a hot knife, and serve. Top with macerated strawberries.

Click Here to Download a Printable Recipe PDF

 

Chocolate Raspberry Soda


Ingredients:

1/3 cup good-quality chocolate syrup
2 scoops Heinen’s Vanilla Ice Cream
6 ounces raspberry seltzer water
Whipped cream
Maraschino cherry

Preparation:

In a tall glass, pour in chocolate syrup.  Place scoops of vanilla ice cream in the glass. Slowly pour in soda water almost to the top of glass. Top with whipped cream and a cherry. Serve with a straw.

Click Here to Download a Printable Recipe PDF

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