1 quart container Cedar Crest Fudge Walnut Brownie ice cream
1 quart container Cedar Crest Nutcracker ice cream
8 oz toffee bits
Caramel & Fudge Topping
Mint leaves - optional
Cherries or Raspberries for garnish
Soften Fudge Walnut Brownie ice cream. Place softenend ice cream bwtween two sheets of plastic wrap. Roll plastic wrap and ice cream to form and shape a log about 7 inches long. Gently unroll from plastic wrap and wrap log in a clean piece of plastic wrap. Refreeze. Soften Nutcracker ice cream. On a piece of plastic wrap, place about 3 to 4 cups of the softened ice cream. Shape into a rectangle to fit the length of your Fudge Walnut Brownie log. Place frozen log on top of the Nutcracker ice cream rectangle. Gently roll and lift plastic wrap to roll log. Continue to place softenend Nutcracker ice craem around Fudge Walnut Brownie log until covered completely with Nutcracker. Cover the ends with ice cream also. Wrap log in clean plastic wrap and refreeze.
After log is refrozen, pour the bag of toffee bits into a dish. Take frozen log out of freezer, unwrap and roll in toffee bits until completely covered. Place toffee covered log onto a plate and freeze until ready to serve. Cut log in serving size pieces. Place a slice on a chilled dessert place and drizzle with caramel and fudge topping. Garnish with a mint leaf and cherries and/or raspberries.
1/2 cup unsalted butter
2 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 large egg
1 tsp vanilla
1/2 cup milk
5 cups fresh, washed blueberries
1 recipe Streusel topping
1 recipe Blueberry compote, warm
1 quart Cedar Crest Triple Berry sherbet
Preheat oven to 350 degrees. Butter and sugar a 10" cake pan and reserve. Sift together flour, baking powder and salt and reserve. In a bowl, combine butter and sugar and cream with an electric mixer until light and fluffy, about 3 minutes.
Add egg and vanilla and continue mixing. Add flour and milk, alternating until combined. Remove from mixer and fold in blueberries. Pour batter into prepared pan, top with streusel topping and bake for 40-50 minutes or until cake tester comes out batter free. Cool 15 minutes. Cut cake and serve with warm blueberry compute and a scoop of Cedar Crest Triple Citrus sherbet.
Streusel Topping Recipe:
1 tsp ground cinnamon
1/4 tsp salt
1/4 brown sugar, packed
1 cup flour
4 oz chilled butter
Combine ingredients in a mixing bowl and cut together with a pastry blender until fine crumbs are formed.
Blueberry Compote Recipe:
4 cups washed blueberries
1 cup sugar
Pinch of salt
Combine ingredients in a pan and cook over low hear to a light sauce consistency. Serve warm or refrigerate for future use.
2 cups Oreos, crushed
1 cup butter, melted
1/2 cup sugar
3 cups Cedar Crest Raspberry ice cream, softened
1/2 cup chocolate fudge sauce
4.5 cups Cedar Crest Black Swan ice cream, softened
3 cups whipped topping
3 cups chocolate whipped topping
1/4 cup chocolate fudge sauce, optional
Drizzle fudge sauce on a plate before serving. Mix cookie crumbs, melted butter, and sugar. Press into a 9-10" pie plate. Freeze. Spread softened Cedar Crest Red Rasberry ice cream in pie shell. Freeze. Spread hot fudge topping on top of frozen Cedar Crest Red Raspberry ice cream. Freeze. Spread softened Cedar Crest Black Swan ice cream on top of frozen fudge. Freeze. Top with chocolate or white whipped topping. Drizzle fudge sauce over whipped topping and enjoy!
1 (16 oz) can of chocolate syrup
3/4 cup peanut butter
19 Cedar Crest ice cream sandwiches
1 (12 oz) container frozen whipped topping, thawed
1 cup salted peanuts
Pour the chocolate syrup into a medium microwave safe bowl and cook 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13 inch dish with a layer of Cedar Crest ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares and serve!
2 - Scoops of Raspberry Sherbet
3 - whole strawberrys
16 oz - pomegranate ICE water
1 - mug
This recipe uses Liqueurs that contain alcohol. This drink is intended for those of legal drinking age.
Add all ingredients to a blender and blend until smooth. Drizzle chocolate syrup in your cup/glass then add blended ingredients. Sprinkle shaved chocolate on top to finish.
Alternative: After blending and adding the drink to your cup, use some whip cream to finish the top and drizzle more chocolate syrup over the whip cream.
2 scoops of your favorite Cedar Crest Sherbet
1 scoop Cedar Crest Vanilla Ice Cream
Generous splash of any "white" sode (i.e. Sprite, 7-Up, etc.)
This dessert can be made one day ahead and stored in the freezer, making it ideal for entertaining. We love it all summer long!
1 can (11 oz.) mandarin Orange sections
2 packages (3oz. each or 1 package (6oz. Jell- O Orange Gelatin
2 cups boiling water
1 pint orange sherbet
Drain oranges, measuring syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add measured liquid. Add sherbet by spoonfuls, stirring until melted.
Chill until thickened.
Fold in oranges, researving a few for garnish.
Pour into serving bowl or individual serving dishes,
Chill until set-- at least one hour. Garnish with reseved mandarin orange sections and mint leaves.
makes 5 cups
2 to 3 scoops of Cedar Crest Natural Vanilla Ice Cream
2 to 3 scoops of Cedar Crest Orange Sherbet
12 oz can of Orange Crush (or 7-up if preferred)
Orange slices for garnish (optional)
Alternate vanilla ice cream with orange sherbet.
Add orange crush (or 7-up if preferred)
Add orange slice on the side of the cup (optional)