What could be better than delicious cold treats when the weather is hot and humid?
Doesn’t this look delicious?
Here’s the recipe, from King Arthur Flour, Mocha Madness Ice Cream Pie.
Or just the Mocha Madness Ice Cream. I intend to make it, although I think I’ll leave out the cookies.
- 1 cup cold whole milk
- 3/4 cup sugar
- 2 tablespoons espresso powder
- 2 tablespoons cocoa powder, Dutch-process preferred
- 2 cups (1 pint) cold heavy cream or whipping cream
- 1 teaspoon vanilla extract
- 8 Oreo cookies, broken into small pieces
- Whisk or mix together the milk, sugar, espresso powder, and cocoa till the sugar has dissolved.
- Stir in the heavy cream and vanilla.
- Freeze in ice cream maker according to manufacturer’s directions.
- Stir cookie bits into soft ice cream, and serve immediately.
- For firmer ice cream, place in a covered container. Place in the freezer for 2 to 3 hours, until ice cream is as hard as you like it. Note: Freezing longer than this will make the ice cream rock hard; plan on softening at room temperature for 15-20 minutes or so before serving, if the ice cream has been in the freezer longer than a few hours.
- Don’t have an ice cream maker? Simply pour the chilled mocha cream into a bowl, place the bowl in the freezer, uncovered, and stir the cream every hour. After about 4 hours or so, it’ll be soft-serve consistency. Continue to stir and freeze till it’s the consistency you like. While it won’t be as creamy as churned ice cream, it’ll be absolutely delicious. After 6 or more hours in the freezer, it’ll become quite hard. To serve, simply remove from the freezer for 15 minutes or so, to soften it enough to make it “scoopable.”
- Yield: about 6 to 8 rich servings.
If this is too much, too rich, too fattening, OR just too much work, how about strawberry shortcake, with or without whipped cream or ice cream?
Or a fresh berry trifle? Very easy! This could even be made by combining fresh berries with purchased ingredients like Cool Whip, vanilla pudding and sponge or angel food cake.
Or this, which is something my mother made for me every birthday? It’s strawberry angel food cake.
Doesn’t this look refreshing? Martha Stewart can tell you how.
I love the looks of this one too. Healthy, delicious, and perfect for a crowd.
What is your favorite dessert for hot summer days? Or your favorite dessert to serve for a summer party?
Stella's Place 
In keeping with my fermentation fetish…
https://www.brewdrkombucha.com/blog/cold-kombucha-treats/
https://www.creativehealthyfamily.com/4-ingredient-healthy-strawberry-kefir-bavarian/
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Grandmother M’s lemonade. Squeeze 8-10 large lemons per gallon. Make a sweet syrup according to your taste. I use at least four cups of sugar per gallon, often two to three more cups if lemons are tart. I boil just enough water to dissolve the sugar in, then add it to lemon juice, then fill to almost a gallon and taste, adjusting as needed.
I like to leave some of the pulp in the juice, but that is a personal preference. If I want to get fancy I freeze thin slices of lemons and limes to float in the lemonade.
Best tip of all. I use my well water to make this. Use gallons of filtered water if you are on city water with chlorine. It makes a huge difference in the taste.
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Lemonade is my favorite! Well water, absolutely! My mother preferred pink lemonade, so I do, too. Drop of red food coloring….
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Just remembered my parents’ favorite drink, Pink Russian: pink lemonade with vodka and ice!
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My personal favorite, of course. Frozen Lynchburg lemonade.
INGREDIENTS
35ml Jack Daniel’s Old No.7 15ml Triple SecTop with Margarita Mix Lemon Wedge
BAR ESSENTIALS
JiggerTin can/ Highball Glass
HOW TO MAKE A FROZEN LYNCHBURG LEMONADE
Add 35 ml Jack Daniel’s Old No.7 and 15ml triple sec, to crushed ice, top with Margarita Mix.
Finish by squeezing in a lemon wedge.
From this site.
http://www.american-whiskey.com/enjoy/american-whiskey-cocktails/frozen-lynchburg-lemonade/
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I think this one looks better though, and simpler.
https://www.allrecipes.com/recipe/125399/lemon-whiskey-slush/
Okay, back to painting now.
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My preference: jigger Jack in the Black, jigger Triple Sec, jigger sweet & sour mix, 3 jiggers Sprite. Add ice. Mmmmmmm…
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I forgot this treat. We had this all summer about ten years ago. Vodka, which I normally don’t like, milkshakes. Put coffee ice cream in the blender. Add a half of banana (you don’t taste it, it helps it be a little creamier), chocolate vodka, Kahlua, chocolate syrup and milk or half and half. Blend and serve.
It is awesome. That chocolate vodka is nasty, except in this milkshake.
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Sounds good. I normally don’t like vodka, reminds me of jet fuel….
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The first time I got drunk it was on vodka and orange juice. I was never so sick in my life, and I stay away from vodka.
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This is a fun and really easy cake/dessert for parties. Kids love it!
ICE CREAM SANDWICH CAKE
Servings: 9
INGREDIENTS
12 ice cream sandwiches
2 pints of chocolate ice cream, softened
1 8-ounce container whipped topping
12 sandwich cookies, crushed
PREPARATION
1. In an 8×8-inch square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
2. Top layer of sandwiches with a layer of chocolate ice cream. Add another layer of ice cream sandwiches, and another layer of chocolate ice cream. Freeze for 1 hour.
3. For the icing, combine whipped topping with crushed sandwich cookies until well mixed and cover frozen cake.
4. Garnish with more crushed sandwich cookies and serve immediately or freeze.
5. Enjoy!
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I’ll bet you could substitute strawberry or pistachio ice cream for the chocolate.
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Or any ice cream! I like coffee ice cream with chocolate ice cream.
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This is something I haven’t had in years, but it’s good!
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That beautiful chocolate concoction looks incredibly delicious, Stella! I’m game for at least one serving.
My overall summer favorite, though, is still…
In 1905, eleven-year-old Frank Epperson left a cup filled with powdered soda, water, and a stirring stick on his San Francisco porch. That night, low temperatures caused the mixture to freeze — and a summertime staple was born. Today, two billion Popsicles are sold every year. (History of Popsicles)
OR
“10 Ways to Cut up a Watermelon from Basic to Fancy”
http://dish.allrecipes.com/how-to-cut-watermelon/
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Lemon ice box pie! Love the graham cracker crust, love the tart lemon flavor, easy to make, reminder of my childhood in the 1950’s.
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We ate a lot of key lime pie last week in Florida. My son loves it more than I do.
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Key lime pie with whipped cream is Czar’s favorite!
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Czar and I were just lamenting yesteday about having not seen Blue Bell Mocha Madness ice cream for years…. maybe I can soothe my cravings with the pie at the top! I think I’ll put in chocolate chunks instead of cookies.
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Omgggg I made that berry thing all the time for summer picnics! Soooooo good! 😆
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Berries are soooo summery!
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Seriously and that particular desert is like so easy, people think it’s amazing and looks so fancy! 😆
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