Chocolate topped ice cream treats

For those of you who love an ice cream treat, but just can’t have a whole bowl, here is a great way to portion out a delicious dessert.  I scoop out Edy’s Vanilla ice cream into eight large cookie balls with my cookie scoop.  Freeze them on a tray and then make a quick ganache topping.  This time I melted 6 ounces of semi sweet chocolate with 4 ounces unsalted butter (or 6 ounces to be able to dip the ice cream balls) and 1 1/2 tablespoons corn syrup in a double boiler on the stove top.  When the ganache is melted and ready, working quickly, pour over the ice cream balls or dip the ice cream into the ganache.

The treats could be topped with sea salt, sprinkles, or chopped nuts.  Return to the freezer immediately until just ready to serve.  They must chill at least 30 minutes to set for presentation.

graham cracker sandwiches

I must be the last person to see this recipe for graham cracker sandwiches.  I think it has been around for a while and hundreds of variations are on Pinterest now.

Even though this is not a new one, I just had to share it, because it is just that fabulous.

Select any type of graham cracker that you like. I found so many different types now including chocolate, vanilla, and low-fat cinnamon in the store aisle.

Using one carton of Cool whip whipped topping, spread evenly about 1 inch thick on one 2-part graham cracker.  Add chopped strawberries lightly to the top of the whip and then cover with the second half of the graham cracker.  Wrap in waxed paper and cover with foil on a small cookie sheet. I wrapped the whole tray in one large piece of waxed paper. Freeze for at least two hours before serving.


Since there are a variety  of Cool whip flavors, that selection will also personalize your graham cracker sandwiches.  These are many fewer calories than an ice cream sandwich and are really quite tasty.  Leave the fruit out, add different fruit, sprinkle in nuts, or whatever is desired.  This is a create your own frozen delight recipe.

Very inexpensive and so far, everyone who has tried one at my house loves them. Great for treats after a barbecue or grilling out.  Great for kids too.

blueberry and basil Chardonnay sorbet

frozen desserts are a “go-to” favorite for me.  as the summer is winding down, here is a recipe for those last few blueberries that you have saved from your summer harvest.  this recipe uses the sweetness of the blueberries to make a delicious dessert. by adding one cup of Chardonnay, the sorbet does not freeze solid due to the alcohol content, making this a soft delicious treat.

to make this recipe, which is an adaptation from many, with my twist:

Heat one cup of sugar and 1 cup of water in a sauce pot over medium heat until the sugar dissolves.  This step takes just over five minutes.  Next add, 1/8 teaspoon salt, and 2 Tablespoons lemon juice to the warm sugar solution. Add SAMSUNG CAMERA PICTURES about 30 small basil leaves or 1/2 that amount of large basil leaves to the syrup and steep for 15 minutes.  Remove the leaves.

After that, add 1 cup of Chardonnay and 2 cups of fresh blueberries, along with the sugar mixture into a blender.

Blend until smooth.  This step takes seconds on the puree cycle. Pour into a Cuisinart icSAMSUNG CAMERA PICTURESe cream maker and process for 25 minutes.  Store in an air-tight container in the freezer and serve.  If you opt to decrease the amount of sugar, it will impact the finished product.  The amount of alcohol is critical to the sorbet texture.  This is a wonderful recipe.  Any fruit could be substituted.



mocha ice cream

right from the start, i need to explain that is this best coffee ice cream i have ever tasted.  and, since i am not really a big fan of coffee ice cream, i think that is a huge testimonial.  this recipe comes from one of the nicest online kitchen and cooking supply shops that i recommend.  King Arthur flour not only has wonderful baking ingredients, but also offers wonderful recipes within their catalogs and on their website.  i even subscribe to their newsletter which is mailed six times per year, and is filled with great photographs and suggested recipes, often using their baking ingredients.

locate them at and sign up for their mail order catalogs.  i promise you will not be disappointed.

the ice cream in this recipe has a delicious chocolate flavor, and is ultra creamy.  one of the reasons that i prefer to make my own ice cream is my choice of ingredients.  this chocolate mocha flavor does not have any eggs, which many ice cream recipes require.  and, the flavor is spectacular.

to make the mocha ice cream:  whisk 1 cup of cold half and half, with 3/4 cup sugar, 2 tablespoons espresso powder and 2 tablespoons of all-purpose baking cocoa.

i purchased the espresso powder at Williams Sonoma, but it is also available at King Arthur flour.  once these ingredients are well mixed, add 2 cups of cold whipping cream and 1 teaspoon of vanilla extract.  blend well.

then, add the ingredients to the ice cream maker and process for 23 minutes, then, add, 8 chopped famous Nabisco chocolate wafers or Oreos.  i used the famous chocolate cookies.

i add them slowly to the ice cream while it continues to blend for another couple of minutes.  remove the ice cream from the machine and store in a stainless steel tin, allowing to firm up in the freezer for a couple of hours prior to serving.

this ice cream is perfect served alone or alongside any fall cake or even angel food cake.

this recipe is a real keeper !