it’s almost July and I’m so happy to tell you that July is National Ice Cream Month!
If you can’t do a month of ice cream, Sunday, July 21 is National Ice Cream Day
ice cream for breakfast, lunch and dinner for a month…start now!
Grilled Banana Split
- 2 teaspoons brown sugar
- 1/2 teaspoon ground cinnamon
- 6 firm bananas, split in 1/2, lengthwise, in their peels
- Store-bought strawberry ice cream
- 1/2 cup store-bought candied pecans, for topping
- Fresh Whipped Cream, for topping
- Store-bought hot fudge sauce, for topping
- Maraschino cherries, for topping
- Mint sprigs, for garnish
Preheat the grill to medium heat.
Mix the sugar and cinnamon together in a small bowl. Sprinkle the bananas with sugar and cinnamon mixture. Put them, cut side down, on the grill and cook until grill marks appear, about 2 to 3 minutes. Flip over and cook until the peel just starts to pull away from the banana. Remove the bananas from the grill and peel. Add 2 banana halves to each banana split dish. Top with strawberry ice cream, candied pecans, whipped cream and hot fudge sauce. Put a cherry on top and garnish with a sprig of mint.
Neapolitan Ice Cream Sandwich Cake
- 10 3.5-ounce rectangular vanilla ice cream sandwiches
- 1 pint strawberry ice cream, slightly softened
- 1 pint mint chip or pistachio ice cream, slightly softened
- 1/2 cup finely crushed chocolate wafer cookies (about 12 cookies)
- Chocolate shell topping, for spreading
Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies, pressing gently.
Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, then lift the foil to remove the cake from the pan. Invert onto a platter, remove the foil and spread with the chocolate shell topping. Serve immediately or cover and freeze for up to 2 days.
Toasted Marshmallow Ice Cream Cake
- 3/4 cup graham cracker crumbs (from about 6 crackers)
- 3/4 cup pecans, finely ground
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 1/4 cup store-bought chocolate syrup
- 2 quarts vanilla ice cream, slightly softened
- 2 cups mini marshmallows
Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture into the bottom of a 9-inch springform pan. Drizzle with the chocolate syrup and freeze until firm, about 15 minutes.
Spread the vanilla ice cream over the chocolate-drizzled crust in a smooth, even layer, packing the ice cream into the pan. Freeze until firm, about 2 hours.
Remove the cake from the freezer and top with the marshmallows. Toast the topping with a kitchen torch or broil about 4 inches away from the heat until the marshmallows are puffed and evenly browned, rotating the pan as needed. Return the cake to the freezer for 15 minutes. Run a knife around the edge of the cake before removing the side of the pan. Serve immediately or freeze for up to 2 days.
thanks food network for the recipes