- Ingredients
- 2 teaspoons lemon zest
- 4 to 5 lemons
- 3/4 cup fresh lemon juice (from the lemons)
- 3 1/2 cups water
- 1 1/4 cups sugar
- Mint leaves and lemon zest for garnish
- Instructions
Scrape the 2 teaspoons of zest from one of the lemons, then cut all of the lemons in half and juice them. Measure 1 cup, reserving the rest for another use.
Use a melon baller to remove any remaining pulp. Slightly trim the bottom of each lemon cup so it sits flat, then set them on a plate, cover, and place them in the refrigerator.
In a medium saucepan, combine the water and sugar over medium heat, stirring until the sugar has dissolved. Bring the water to a boil, then add the lemon juice and zest and boil for 2 minutes.
Transfer the liquid to a mixing bowl and allow it to cool to room temperature. Place the bowl in the freezer until the mixture begins to freeze, several hours or overnight. Use a fork to break up the ice, then stir it until fluffy.
Spoon 1/2 cup of the slush into each lemon half, then cover them and freeze until you're ready to serve. Garnish with a mint leaf and lemon zest before serving, if you like. Serves 8 to 10.
- Ingredients
- 2 pints of hulled strawberries
- 1 1/2 cups of crushed ice
- 1/4 cup confectioners' sugar
- 2 tablespoons of lime juice
- Instructions
In a blender, combine strawberries, crushed ice, confectioners' sugar, and lime juice.
Blend the mixture until smooth, then serve immediately. Makes 4 cups.
- Ingredients
- 2 cups blue Powerade, Gatorade, or Kool-Aid
- 12 5-ounce disposable cups
- 1 cup frozen whipped topping
- 1 cup vanilla yogurt
- 12 craft sticks
- 2 cups cran-raspberry juice
- Instructions
To make the pops, equally divide the blue juice among the plastic cups, then place the cups in the freezer until the juice is partially frozen, about 30 to 45 minutes.
Mix together the whipped topping and yogurt and divide this mixture among the cups.
Set a craft stick in the center of each pop and return the cups to the freezer for approximately 45 minutes.
For the final layer, add the cran-raspberry juice to the cups and place them in the freezer until solid.
To remove the pops, run warm water over the outside of each cup.
- Ingredients
- Lime sherbet
- Green decorators' gel
- Junior Mints
- Green gummy ring candy
- Instructions
To make one, set a scoop of lime sherbet on a small green paper plate (trim the plate to resemble a lily pad first, if you like).
Cut one green gummy ring candy into quarters and place the four pieces under the sherbet scoop for feet.
Set a Junior Mint candy and half a gummy ring in place for each eye. Finally, add a green decorators' gel mouth and nostrils.
- Ingredients
- 1 honeydew
- Raspberry sorbet
- Chocolate chips
- Instructions
Halve the honeydew, discard the seeds, and chill it overnight in the fridge.
The next day, put the halves in the freezer for 15 minutes, pull them out, and pack them with sorbet, gently evening off the top.
Using a chilled knife, slice each half into halves again (make sure the melon is sorbet side up).
Finally, insert a row of chocolate chip seeds and serve immediately.
- Ingredients
- 1/4 cup milk
- 2 tablespoons creamy peanut butter
- 1 tablespoon maple syrup or honey
- 3 to 4 scoops vanilla ice cream
- Instructions
For each shake, mix the milk, peanut butter, and maple syrup or honey in a blender for several seconds, until smooth. Add the ice cream and pulse until just combined. Makes one 12-ounce shake.
Variation: Omit the syrup or honey and, after blending in the ice cream, stir in 1 large chopped peanut butter cup.- Ingredients
- 1 stick margarine
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup cocoa powder
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- Half-gallon carton vanilla ice cream
- Instructions
In a medium-sized bowl, cream the margarine and brown sugar (using margarine instead of butter and brown sugar instead of granulated sugar produces a chewy, soft cookie). Beat in the eggs, one at a time, then the vanilla extract.
In a separate bowl, stir the cocoa, flour, baking powder, and salt. Gradually add to the margarine mixture. Beat until well combined. Gather the dough into a ball and chill for at least 1 hour.
Heat the oven to 375 degrees. On a lightly floured surface, roll out the dough to 1/4-inch thick. Use a ruler and a sharp knife to cut out rectangular pieces. (We made large cookies, about 2 1/4 by 5 inches, but you can make them smaller.)
Transfer the cookie rectangles with a spatula to an ungreased baking pan. Ask your child to use the tines of a fork to make patterns on the cookies.
Bake the cookies for 8 to 10 minutes or until set. Cool on a cooling rack.
Meanwhile, cut rectangular blocks from the ice cream. To do this, peel back the half-gallon carton from the ice cream, and cut 1/2-inch-thick slabs that are roughly the dimensions of your baked cookies. Return the blocks to the freezer.
Once the cookies have thoroughly cooled, place one ice cream block between two cookies. Trim the sides with a knife, wrap the sandwich in foil, and freeze for several hours. Repeat until you have used all the cookies and ice cream. Makes enough dough for 6 large sandwiches.
- Ingredients
- 1 quart cultured buttermilk
- 1 1/2 cups superfine sugar
- 1/3 cup canned cream of coconut
- 1 (20-ounce) can crushed pineapple, drained
- 1/2 teaspoon vanilla extract
- Instructions
Whisk together the buttermilk, sugar, and cream of coconut in a large mixing bowl until it is evenly blended. Stir in the pineapple and vanilla extract.
Cover the bowl with foil and place it in the freezer for 1 hour. Then remove the bowl and stir the mixture briefly, scraping the sides well. Return the sherbet to the freezer for another 45 minutes and then stir it again. Repeat this process once more, then let the mixture freeze overnight. When you're ready to serve it, allow the sherbet to soften slightly, then process it briefly in a chilled blender to make it smooth and easy to scoop. Serve it at once in chilled dishes. Makes 6 to 8 servings.
- Ingredients
- 1 Wafer ice cream cone
- White frosting
- Blue fruit leather
- Red and blue decorating gels
- Red and blue M&M's
- Canister of ready-made whipped cream
- Instructions
Place a scoop of vanilla ice cream on a plate and return it to the freezer to harden. Meanwhile, construct an Uncle Sam hat out of a wafer ice cream cone.
Use frosting to attach a blue band of fruit leather around the bottom of the cone. Squirt vertical stripes of red decorating gel down the sides and blue gel on the top.
Using a star tip, squirt on white frosting stars around the blue fruit leather, if desired. TIP: To avoid smudging the Uncle Sam hat design, have your child hold the cone from the inside while decorating it with fruit leather and icing.
Remove the ice cream-scoop "head" from the freezer and top with the Uncle Sam hat. Working quickly so the ice cream doesn't melt, add blue M&M's eyes and a red M&M's nose. Finally, add a whipped cream beard. To do this, have your child hold the canister upside down while squirting on a long white beard.
Serve up your Uncle Sam ice cream cone immediately. Makes 1.
- Ingredients
- 1/4 cup butter
- 1 cup packed light brown sugar
- 1/4 cup water
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla extract
- Vanilla frozen yogurt
- 2 to 3 ripe medium peaches, peeled and sliced
- Instructions
Melt the butter in a small saucepan over medium-low heat. Add the brown sugar, water, and pecans and gradually bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer the sauce for 5 minutes, stirring often. Remove the pan from the heat and stir in the vanilla extract. Then transfer the mixture to a small serving bowl and allow it to cool until lukewarm, stirring occasionally (it will thicken in the process). You'll end up with about 1 cup of sauce, enough for 4 to 6 sundaes.
For each sundae, scoop frozen yogurt into a chilled serving dish and then top it with a few peach slices and a generous drizzling of the praline sauce.
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