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RECIPE: 12+ Different Types Of Ice Cream Sandwiches

Cookie Dough Ice Cream Sandwich

Ice Cream Sandwich Sundae

Donut Ice Cream Sandwiches

Palmier Ice Cream Sandwich

Cookie Dough ice cream sandwiches. Be still our foolish hearts (photo courtesy McCormick). [2] An ice cream sandwich sundae (photo courtesy Tony Roma’s). [3] Ice cream sandwich on a donut (photo courtesy Elegant Affairs Caterers). [4] Ice cream sandwich on French palmier cookies (photo courtesy Sugar Bowl Bakery).

 

Time to celebrate: August 2nd is National Ice Cream Sandwich Day.

ICE CREAM SANDWICH HISTORY

According to an article in the July 1900 issue of The New York Herald Tribune, the ice cream sandwich was created in 1899 by a pushcart peddler in the Bowery area of the Lower East Side.

The first ice cream sandwiches were a slice of vanilla ice cream pressed between two thin graham wafers. The slice was cut from a larger slab.

In July 1900, The New York Tribune published an article about the pushcart vendor who was selling the sandwiches.

  • The vendor was so busy pressing the sandwiches into a tin mold (to order) that he didn’t have time to make change. Customers had to pay the exact price, one cent.
  • Shortly thereafter, the treats made it to pushcarts on the beach at Atlantic City.
  •  
    MODERN ICE CREAM SANDWICHES

    The modern version with the rectangular chocolate wafers was created in 1945 by Jerry Newberg, an ice cream vendor at Forbes Field in Pittsburgh; although Wikipedia gives credit to partners Jack Delaney, Tim Jones, John Defilippis and Sam West whom it says originally created and patented the chocolate wafer sandwich in 1963. The thin wafers gain moisture in the freezer, which gives them a cake-like quality.

    The next step, the Chipwich, was ice cream sandwiched between chocolate chip cookies. It was created in 1981 by Richard LaMotta of New York City and sold from a pushcart like the Bowery originals (the brand was subsequently bought by Dreyer’s, and is now owned by Retrobrands USA).

    Today the ice cream sandwich is enjoyed worldwide, in forms that include the Vietnamese bánh mì kep kem, a baguette stuffed with scoops of ice cream topped with crushed peanuts, instead of conventional sandwich fixings; to Iranian “bread ice cream” which sandwiches rose water, saffron, or vanilla ice cream between thin, round, crunchy wafers.

    In Scotland, vanilla ice cream sandwiched is between one wafer and one block of chocolate-covered nougat (a “single nougat”) or between two blocks of nougat (a “double nougat”).

    We’ve seen macaron ice cream sandwiches and churro ice cream sandwiches. What would you like for your perfect ice cream sandwich?
     
    MODERN ICE CREAM SANDWICH RECIPES

    Since the Chipwich, making ice cream sandwiches other cookies and bars (blondies, brownies, oatmeal, etc.) have come to the fore. But creativity doesn’t stop there. Here are other delicious variations of ice cream sandwich:

  • Blueberry Ice Cream Sandwiches On Blueberry Pound Cake
  • Brioche Or King’s Hawaiian Ice Cream Sandwiches
  • Brownie Ice Cream Sandwiches
  • Cookie Dough Ice Cream Sandwich
  • Crunchy Strawberry Ice Cream Sandwiches
  • Donut, Rice Krispie Treat & Waffle Ice Cream Sandwiches
  • Frozen Cheesecake “Ice Cream” Sandwiches
  • Granola Ice Cream Sandwiches
  • Ice Cream Sandwich Sundaes
  • Popcorn Ball Ice Cream Sandwiches
  • Strawberry Shortcake Ice Cream Sandwiches
  •  

    We celebrated today with ice cream sandwiches on black and white cookies!
     
      

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    RECIPE: Chocolate Raspberry Cream Pie

    Raspberry Pie

    Raspberry Tart

    Linzertorte

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/raspberry chocolate cream pie driscolls 230

    Fresh Raspberries In Box

    [1] Raspberry pie with a flower crust from Driscoll’s. Chocolate cream pie topped with raspberry cream (photo courtesy Driscoll’s). [2] A raspberry tart from LottieAndDoof.com with a coconut crust. Here’s the recipe. [3] A Linzertort is a shortbread crust filled with raspberry preserves (photo courtesy MackenzieLtd.com). [4] Chocolate cream pie with a raspberry cream top (recipe below, photo courtesy Driscoll’s). [5] This is the right month to find well-priced raspberries (photo courtesy MorgueFile).

     

    August 1st is National Raspberry Cream Pie Day, completing a sweet trifecta that also includes National Cheesecake Day (July 30th) and National Raspberry Cake Day (July 31st).

    For a previous year’s Raspberry Cream Pie celebration, we published a classic French raspberry tart (see Pie Vs. Tart, below): a shortbread crust filled with creme patisserie and topped with raspberries. Here’s the recipe.

  • Those who have a bargain source of fresh raspberries can make a raspberry pie or a raspberry-apple pie.
  • It’s easy to make a raspberry ice cream pie with a pre-bought crust (try a chocolate cookie crust), raspberry ice cream (if you can find it) or vanilla ice cream, softened and blended with fresh raspberries and/or raspberry preserves.
  • Make Linzertorte, an Austrian favorite that requires only that you make the crust and add raspberry preserves (here’s a recipe).
  • How about a Raspberry Mousse Pie?
  • Or, make a deconstructed raspberry pie: Layer crushed graham cracker or shortbread cookie crumbs, ice cream or whipped cream, and fresh raspberries. Use a parfait glass, sundae dish or other dish (we used our glass coffee mugs).
  •  
    RECIPE: CHOCOLATE RASPBERRY CREAM PIE

    This recipe one-ups a simple raspberry cream pie: It’s a chocolate cream pie topped with raspberry cream (fourth photo).

    Prep time is 25 minutes plus chilling.

    Ingredients For The Crust

  • 1-1/4 cups chocolate wafer cookie crumbs
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
  •  
    For The Filling

  • 4 ounces dark or semisweet chocolate
  • 2 cups whole milk, divided
  • 4 tablespoons cornstarch
  • 1/2 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • Pinch salt
  • 2 teaspoons vanilla extract
  •  
    For The Raspberry Purée

  • 1 package (6 ounces or 1-1/3 cups) raspberries
  • 3 tablespoons sugar
  •  
    For The Topping

  • 1 cup heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract
  •  
    Preparation

    1. MAKE the crust. Preheat the oven to 350°F. Place the crumbs and sugar in a medium bowl and stir in the butter until evenly blended. Press the crumb mixture firmly on the bottom and up the sides of a 9-1/2-inch pie plate. Bake for 10 minutes. Cool.

    2. MAKE the filling. Whisk together 1/2 cup milk and the cornstarch. Set aside.

    3. BRING the remaining 1-1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir the cornstarch mixture then add to the milk mixture in saucepan and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook 1 additional minute. Remove from the heat.

    4. MELT the chocolate and stir it into the melted chocolate and vanilla.

    5. SPOON the filling into the cooled crust. Cover the surface directly with plastic wrap to prevent a skin from forming (personally, we like the skin!). Chill at least 4 hours or overnight.

    6. MAKE the raspberry purée. Purée 1/2 package of raspberries in the food processor fitted with metal blade (the other half is used for garnish). Strain through a fine mesh strainer. Discard the seeds. Stir the sugar into the purée until dissolved.

    7. BEAT the heavy cream and sugar until stiff peaks just form. Stir in the vanilla. Spread the whipped cream topping on chilled pie. With a small spoon (an espresso spoon is great) drop small amounts of raspberry purée onto the whipped cream. Use a toothpick or sharp knife to swirl the purée into the whipped cream (see the 4th photo). Garnish with the remaining raspberries.

     
    CREAM PIE VS. CREAM PIE

    What’s the difference between cream and creme? Just the spelling.

    Creme is an Americanization of the French word for cream, crème (pronounced KREHM), most likely adopted to make a dish sound more special.

    But why mispronounce another language’s word for cream? Unless it’s a French recipe, such as Coeur à la Crème or Crème Brûlée, stick to cream.
     
    PIE VS. TART

    We made a raspberry cream tart instead of a pie? What’s the difference between a pie and a tart? It’s interesting enough that we created an article about it. Check it out!

    For a quick visual, compare the first two photos at the top of the page.

     
      

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    RECIPE: No-Bake Raspberry-White Chocolate Cheesecake

    Raspberry White Chocolate Cheesecake

    Raspberries Growing

    [1] Raspberry-White Chocolate Cheesecake. [2] A half-pint of raspberries (photos courtesy Driscoll’s). [3] Raspberries growing on the bush (photo courtesy Answers.com).

     

    July 31st is National Raspberry Cake day. Time to get out the cake pans and make a selection. With these recipes, the choices are tough!

    You can make:

  • Chocolate-Raspberry Bundt Cake
  • Chocolate-Raspberry Cheesecake
  • Greek Yogurt-Coconut Milk Cake With Raspberries
  • Hazelnut Raspberry Cream Cake
  • Raspberry Ombre Cake
  • Raspberry Heart Cake
  • Raspberry Ice Cream Cake
  • White Chocolate Raspberry Cheesecake (recipe below)
  • White Layer Cake With Raspberry Cheesecake Middle Layer
  •  
    And the easiest options of all: pound cake topped with:

  • Raspberry ice cream or sorbet
  • Vanilla ice cream and raspberries
  • Whipped cream and raspberries
  •  
    RECIPE: NO-BAKE RASPBERRY WHITE CHOCOLATE CHEESECAKE WITH ALMOND CRUST (GLUTEN-FREE!)

    These recipe is from Driscoll’s, which supplied most of the recipes above to show off their delectable raspberries.

    It uses an almond flour crust, which is wonderful and happens to be gluten-free. However, if you don’t want nut flour, use your favorite cheesecake crust.

    Prep time is 40 minutes plus 6 or more hours chilling time.

    Ingredients For 16 Serving)

    For The Filling

  • 2 packages (6 ounces each) Driscoll’s raspberries
  • 8 ounces white chocolate chips or white chocolate bar, chopped
  • 1/2 cup cold water
  • 1 package unflavored gelatin
  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1/2 cup sugar
  • 1 cup heavy cream
  • For The Crust

  • 13/4 cups almond flour
  • 1/3 cup sugar
  • 1 tablespoon cocoa powder
  • 4 tablespoons unsalted butter, melted
  •  
    For The Garnish

  • 1 bar white chocolate, shaved
  •  
    Plus

  • 9″ springform pan
  •  
    Preparation

    1. MAKE the crust: Combine the almond flour, sugar, cocoa, and melted butter in a bowl until evenly blended. Press mixture into bottom of a 9-inch springform pan and refrigerate.

    2. PLACE the chocolate in a double boiler or a metal bowl set over a saucepot of simmering water to melt chocolate. Stir constantly and be careful not to let any water or steam get into the chocolate. Set aside and let cool as you complete the next steps.

    3. COMBINE the cold water and gelatin in a small saucepan and heat over low, stirring just until gelatin is dissolved.

    4. BEAT the cream cheese, sugar and dissolved gelatin in the bowl of an electric mixer on medium, until evenly blended.

    5. CHECK the temperature of both the cream cheese mixture and melted chocolate. They should be the same temperature to continue. Then, mix a few tablespoons of the cream cheese mixture into the melted white chocolate until it looks shiny and smooth. Gradually add the white chocolate chocolate mixture to the remaining cream cheese mixture, mixing until blended. Divide the mixture evenly into 2 bowls.

    6. BEAT the heavy cream in a separate bowl, to stiff peaks. Fold the whipped cream into one of the bowls of the cream cheese mixture.

    7. PURÉE 1 package of raspberries in a blender or food processor. Strain (sieve) and discard the seeds; you should have about 1/2 cup purée. Stir the purée into the second bowl of cream cheese mixture, until evenly blended.

    8. POUR the whipped cream mixture into the cake pan and spread evenly. Spoon the raspberry mixture on top of the whipped cream mixture and gently spread evenly. Cover pan with plastic wrap and refrigerate at least 6 hours or overnight.

    9. UNMOLD: Briefly wrap a warm, wet kitchen towel around the pan for a short while before opening the latch. This prevents the cake from sticking to the sides. A hairdryer also works.

    10. USE a vegetable peeler to make white chocolate curls from chocolate bar. Place on top of the cheesecake with the remaining raspberries.

     
      

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    RECIPE: Blueberry Cheesecake Bars For National Cheesecake Day

    Whip up cheesecake bars for National Cheesecake Day, July 30th.

    These were developed for the U.S. High bush Blueberry Council by Emily Hobbs of Ozark, Missouri. There are many more great blueberry recipes on the website.

    A layer of crunchy crust, followed by fluffy whipped cheesecake topped with toasted almonds and blueberries? Say no more – I’m yours! These Lemon Blueberry Cheesecake Bars are so good you’ll be licking your fingers for every last bit. Because you cut them into squares, Lemon Blueberry Cheesecake Bars are great to pack for a picnic, dinner at a friend’s, or a family road trip.

     
    RECIPE: BLUEBERRY CHEESECAKE BARS

    Ingredients For 24 Bars

  • ½ cup plus 6 tablespoons butter
  • ¾ cup granulated sugar
  • 2¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 12 ounces cream cheese (1½ packages), softened
  • 2½ teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon almond extract
  • 2 large eggs
  • ¾ cup packed light brown sugar
  • ¾ teaspoon ground cinnamon
  • ½ cup sliced blanched almonds
  • 1 cup fresh blueberries
  •  

    Blueberry Cheesecake Bars Recipe

    Highbush Blueberries

    [1] A stack of cheesecake bars. [2] Fresh-picked blueberries (photox courtesy U.S Highbush Blueberry Council).

    Preparation

    1. PREHEAT the oven to 350°F. Grease a 13-by 9-inch baking pan.

    2. SOFTEN ½ cup of the butter and combine it with ½ cup granulated sugar in the bowl of an electric mixer. Beat until fluffy. Add 2 cups of flour, the baking powder and ½ teaspoon salt. Beat until crumbly.

    3. TRANSFER the crumbs to the baking pan and pat to make an even layer. Bake for 10 minutes until the surface is dry but not browned. Meanwhile, in the same mixer bowl…

    4. BEAT the cream cheese, the remaining ¼ cup granulated sugar, lemon zest and juice, and almond extract until fluffy. Beat in the eggs until combined. When the crust has baked…

    5. SPREAD spread the cheesecake mixture evenly over the top and bake 20 minutes until the cheesecake has set.

    6. STIR together the brown sugar, remaining ¾ cup flour, cinnamon and ¼ teaspoon salt in a medium bowl. Cut the remaining 6 tablespoons of butter into ½-inch pieces and add to the brown sugar mixture. Work the butter into the mixture with a pastry blender or your fingers until uniform crumbs have formed. Stir in the almonds.

    When the cheesecake layer has baked…

    7. SPRINKLE the blueberries and crumb mixture over it and bake 20 minutes until the crumbs have browned. Cool to room temperature and refrigerate at least 2 hours until the cheesecake is firm, before cutting into 24 bars.
     
    THE TWO TYPES OF BLUEBERRIES

  • Highbush blueberries (Vaccinium corymbosum) grow on tall bushes; some cultivars reach a height of 6 to 8 feet. The berries are larger and more abundant than lowbush blueberries, although their flavor may be somewhat less intense and sweet.
  • Lowbush blueberries (Vaccinium angustifolium), also referred to as wild blueberries, grow in Maine and the colder regions of eastern North America. The shrubs grow no taller than two feet and may be smaller, depending on soil and climate, and produce small, exceptionally sweet bluish-black berries. If you want to plant a bush or two, these are hardy plants that do well in all soils, even poor, rocky types, providing the drainage is good.
  •   

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    RECIPE: No-Bake Cheesecake In A Jar

    No Bake Cheesecake

    Lemon Curd Tart

    [1] A quick summer cheesecake (photo courtesy EatWisconsinCheese.com). [2] An even easier dessert: Fill tart shells with lemon curd. You can add mascarpone underneath the curd, or as a garnish (photo by Hannah Kaminsky | THE NIBBLE).

     

    Want a cheesecake experience without turning on the oven?

    Here’s a recipe we adapted from Eat Wisconsin Cheese, that combines the old and the new.

  • The old: Before the invention of cream cheese in New York State in the late-1800s (see history below), cheesecakes were made of mascarpone, ricotta or other soft cheese, including goat cheese.
  • The new: Over the past decade, Mason jars have gone from uses for canning and packaging for artisan jams to containers for cocktails, desserts, layered salads, and so on.
  •  
    You can also use parfait glasses, wine goblets or anything else you have.

    You can also substitute any flavor of curd for the lemon.
     
    RECIPE: NO BAKE LEMON CHEESECAKE

    Ingredients For 4-6 Servings

  • 1/2 cup lemon curd (buy it or make it)
  • 1 tablespoon honey
  • 1 cup whipping [heavy] cream
  • 1 container (8 ounces) mascarpone cheese
  • 1-1/2 cups (about 28) crisp gingersnap cookies, crushed into crumbs (substitute graham crackers)
  • 1 cup/8 ounces strawberries, washed, hulled and sliced
  • Optional garnishes: candied lemon peel (recipe), citrus zest, pomegranate arils, skewered berries and/or mixed color grapes, sliced star fruit
  •  
    Preparation

    1. BEAT the lemon curd and honey in a mixing bowl with electric beaters, until smooth and creamy.

    2. BEAT the cream into curd mixture until smooth. Add the mascarpone and beat just until thickened. Do not overbeat.

    3. ASSEMBLE: Layer the cookie crumbs, lemon mascarpone cream and strawberries in individual parfait glasses. Repeat the layers until all ingredients are used.

    4. REFRIGERATE for at least 2 hours, garnish and serve.

     
    THE HISTORY OF MASCARPONE

    Mascarpone, the Italian version of crème fraîche, but thicker and sweeter. It’s hard not to sit down with the entire container and a spoon. (Here’s the difference between mascarpone, crème fraîche, and sour cream).

    It used to be that all mascarpone was imported from Italy. American artisan cheesemakers make an even better product than what gets imported. Our favorite domestic mascarpone brands are Crave Brothers and Bel Gioioso, both in Wisconsin, and Vermont Creamery.

    Mascarpone is often refer to as Italian cream cheese; but please, don’t think of this rich, lush, soft fresh cheese as anything resembling a brick of foil-wrapped soft cheese filled with gum.

    Made from cream, not milk, mascarpone is the richest fresh cheese, ranging in butterfat content from 70% to 75%. It has a subtle natural sweetness, but can be used in savory recipes and toppings as well.

    As points of reference: A French double-crème Brie or Camembert has 60% to 75% butterfat. French triple-crème cheeses must have a butterfat content of 75% or more. Butter has a minimum of 80% fat in the U.S., 82% in France; going up to 86% for premium butters.

    In the U.S., mascarpone is most often associated with desserts, especially the classic tiramisu or as a topping for berries. But it can be used in savory recipes as well—pasta sauce, savory tarts/tartlets, stuffed chicken and tortas, among others.

    The name likely derives from “mascarpia,” the local dialect term for ricotta, because both ricotta and mascarpone are made by very similar processes. Mascarpone could have been a glorious accident in the preparation of ricotta.

    No cheese starter or rennet is used in its production; the moisture is drained from heavy cream using a small amount of citric acid and finely woven cloth. You can make it at home. Here’s a recipe.

     

    PRONOUNCE IT CORRECTLY!

    Mascarpone may have the distinction of being the most misspelled and mispronounced cheese.

    Too many Americans call it “marscapone,” mar-sca-PON-neh, trespassing the consonants. The correct pronunciation is mas-car-POH-neh.

    The cheese is believed to have originated in the Lombardy region of Italy, in the late 1500s or early 1600s. Lombardy, in the northern part of the country (it includes the cities of Brescia, Cremona, Mantova, Milano and Sondrio), has a rich agricultural and dairy heritage.

     
    THE HISTORY OF CREAM CHEESE

    In the 1870s, New York State farmers farmers began to make a soft, unripened cheese modeled after the French Neufchâtel cheese. Within a few decades, a recipe for “cream cheese” appeared, made by mixing cream into the Neufchâtel curd.

    The new soft cheese was molded into small wood block forms. Because the city of Philadelphia had a reputation for fine food, a New York-based manufacturer, Phenix Cheese Company, named its product Philadelphia Brand Cream Cheese.

    It was the leading brand then as now. J.L. Kraft and Bros., established in 1909, acquired Phenix Cheese Company in 1930. The company is now called Kraft Foods Group.

     
    WHAT IS CURD?

    Fruit curd is a creamy spread made with sugar, eggs and butter, generally flavored with citrus juice and zest. Lemon curd is the classic variety, but lime curd and blood orange curd can be found, as can other fruit curds such as the strawberry.

    A citrus curd is refreshingly tart, as opposed to more sugary jams and preserves. Unlike lemon custard, for example, lemon curd contains more lemon juice and zest, which gives it a more piquant flavor. The butter creates a smoother and creamier texture than jam.

    Curd also can be used to fill tart shells, and as a garnish. Here’s the comparison of curd to the jelly, jam, marmalade, preserves, etc.

     

    Mascarpone & Fruit

    Mascarpone & Strawberries

    [1] Mascarpone, plain or flavored, can be used as a dip for fruit or cookies. The top bowl is flavored with coffee liqueur, like tiramisu (photo courtesy East Wisconsin Cheese). [2] Mascarpone has many uses. Here it’s an easy topping, piped onto fresh strawberries (photo courtesy Giant Eagle). It’s also delicious with dates.

     

      

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    TIP OF THE DAY: Throw A National S’mores Day Party

    Classic S'mores

    Fancy S'mores

    S'mores Pie Recipe

    [1] Classic S’mores (photo courtesy Dandies vegan marshmallows [they’re great]. [2] Gourmet S’mores made with a Petit Écolier chocolate-topped biscuit and a chocolate chocolate chip marshmallow (photo courtesy Plush Puffs gourmet marshmallows). [3] No-Bake S’mores Pie (photo courtesy Brown Eyed Baker; here’s the recipe).

     

    National S’mores Day, August 10th. We all know the recipe for s’mores, but just in case:

    To make these sandwich cookies, you need one or two marshmallows, two graham crackers and a piece of chocolate bar to fit the grahams for each. The marshmallow is toasted and placed on top of the chocolate and the bottom graham, followed by the top graham. The heat of the toasted marshmallow melts the chocolate into a gooey delight. Don’t forget the napkins.

    We’ve got lots of favorite s’mores recipes (the list is below), but this year we’re having a S’mores party with a twist.
     
    SUBTITUTES FOR THE CHOCOLATE BARS

  • Chocolate mints (e.g. Andes Mints)
  • Flavored chocolate bars (e.g. Lindt’s Crunchy Caramel with Sea Salt Bar; chile, coconut, orange, raspberry, toffee, etc.)
  • M&M’s
  • Nutella
  • Peanut butter cups
  • White chocolate
  •  
    SUBTITUTES FOR THE GRAHAM CRACKERS

  • Brownies or blondies (slice the squares in half)
  • Chocolate chocolate chip cookies With White Chips (or butterscotch chips, PB chips, etc.)
  • Chocolate chip cookies
  • Chocolate chocolate chunk cookies
  • Gourmet graham crackers (or homemade)
  • Pavlovas (meringue cups)
  • Peanut butter cookies or other favorite
  •  
    SUBTITUTES FOR THE MARSHMALLOWS

  • Gourmet marshmallows
  • Marshmallow cream (e.g. Fluff)
  •  
    ADD-ONS

  • Bananas, blackberries, blood oranges, strawberries, raspberries or other fresh fruit
  • Bacon
  • Cherry cheesecake spread (mix cream cheese with cherry preserves)
  • Dulce de leche
  • Nuts
  • Toasted coconut
  •  
     
    THERE ARE RECIPES BELOW, BUT FIRST…

     
    THE HISTORY OF GRAHAM CRACKERS, MARSHMALLOWS & CHOCOLATE BARS

    We don’t know who invented S’mores, but the Girl Scouts certainly popularized them: The first published recipe is in their 1927 handbook.

    S’mores around the campfire has been a happy tradition: a stick, a fire, two toasted marshmallows, a square of chocolate and two graham crackers get you a delicious chocolate marshmallow sandwich. The combined flavors of toasted marshmallow, melty chocolate and crunchy grahams is oh-so-much tastier than the individual ingredients (or, to quote Aristotle, the whole is greater than the sum of its parts).

    The name of the sandwich cookie comes from its addictive quality: You have no choice but to ask for “some more.”

    But you don’t need a campfire, or even all of the classic ingredients, to celebrate with S’mores, as you’ll see below. Don’t have a heat source to melt marshmallows? Use Fluff or other marshmallow cream.

  • Graham Cracker History
  • Marshmallow History
  •  

    MORE S’MORES RECIPES

  • S’mores Baked Alaska
  • Cinnamon S’mores and a cappuccino cocktail
  • Creative S’mores Recipes
  • Fancy S’mores (banana split, peach, peanut brittle etc.)
  • Grilled Banana S’mores
  • Gourmet Marshmallow S’mores
  • Ice Cream S’mores
  • S’mores With Other Types Of Cookies
  • S’mores Ice Cream Cake, Ice Cream Pie and Cupcakes
  • S’mores In A Cup Or Mason Jar
  • S’mores Cookie Bars
  • S’mores Ice Cream Cake
  • S’mores On A Stick
  • Smores On The Grill
  • Triscuit S’mores
  •  
    NOT ENOUGH?

    Check out these 25 different S’mores combinations.

     

    S'mores With Homemade Graham Crackers

    Ice Cream S'mores

    [1] S’mores with artisan graham crackers, marshmallows and chocolate (photo courtesy Burdick Chocolate). [2] Ice cream sandwich S’mores with S’mores ice cream—chocolate ice cream with pieces of marshmallows and graham crackers (photo courtesy Babble.com).

     

      

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    FOOD FUN: Rubik’s Cube Fruit & Cheese

    For a fun dessert, salad course or snack, make an edible Rubik’s Cube.

    Erno Rubik, born July 13, 1944, is a Hungarian architect and inventor. His immortality lies in his 1974 invention, the Rubik’s Cube, just one of the mechanical puzzles he’s created.

    Crafty cooks have reinterpreted the Rubik’s Cube with cubes of cake, cheese, fruit and vegetables.
     
    RUBIK’S CUBE DESSERT TIPS

    A Rubik’s Cube of fruit and cheese is a summery dessert (photos 1 and 4).

  • Start by choosing two fruits and a cheese, or three fruits. With the latter, you can still serve cheese, on a skewer on the side.
  • You need fruits that are firm and won’t brown, and semi-hard cheeses.
  • Aim for different colors (our favorite combination is watermelon, cantaloupe and good feta—not overly salty).
  • If you use kiwi, which is softer, you can peel and firm them in the freezer before slicing. It can help to slightly freeze feta, too.
  • We put out all the garnishes and sauces and let guests dress their own cubes.
  •  
    While you can make a single large cube to share, it will quickly be disasembled to serve. It’s much nicer to keep the visual for a longer time by serving individual ones with one-inch cubes.

    The key to a good-looking cube is having the patience to cut every ingredient the same size. Unless you’re a pro with a knife, you might want to get a square cookie/vegetable cutter.

    RECIPE: RUBIK’S FRUIT & CHEESE CUBE

    Ingredients

  • Melon: cantaloupe, honeydew, watermelon
  • Kiwi
  • Pineapple
  • Exotics: dragonfruit, jicama
  • Cheese: cheddar, feta, jack
  • Optional garnishes: chili flakes, chopped cilantro or parsley, chopped pistachios, Tajin seasoning (see below), watercress sprigs
  • Optional sauces: basil- or rosemary-infused olive oil, fruit vinaigrette (honey-lime or honey-orange juice with olive oil), fruit or vanilla yogurt sauce (thin the yogurt with kefir)/li>
     
    Plus
  • Sharp chef’s knife
  • Ruler
  • One-inch-square cutter
  • Patience and precision
  •    

    Watermelon Rubik's Cube

    Vegetable Rubik's Cube

    Rubik's Cube Cake

    [1] Fruit & Cheese Rubik’s Cube (photo courtesy Elegant Affairs). [2] Vegetable Rubik’s Cube (photo courtesy VladPiskunov.LiveJournal.com). [3] Rubik’s cake from Cookies, Cupcakes And Cardio.

     

    Fruit Cube

    [4] An all-fruit Rubik’s Cube (photo courtesy Laurentiu Iordache | 500px.com).

     

    Preparation

    1. CHOOSE the fruit and cheese combination.

    2. USE a cleaned ruler to measure; then cut the fruit and cheese into one-inch-high slabs. Next, cut the slabs into one-inch cubes, ideally with a one-inch-square cutter. Reserve the scraps for another purpose (salads, salsas, smoothies for fruit; omelets, salads, salsas for cheeses, meats and vegetables).

    3. ASSEMBLE the cube(s) on the serving plate(s). First create the base: four sides with three cubes on each side. Build the second and third layers, alternating so that no adjacent cubes are the same.

    4. GARNISH as desired. We set out different garnishes and sauces and let guests dress their own cubes.

    If you want to watch the process, check out this YouTube video. You don’t need to use sugar syrup to bind the cubes together, as is done in the video recipe.
     
    MORE RUBIK’S CUBE RECIPES

    Veggie: For a first course, here’s an all-vegetable Rubik’s cube salad made with beets, carrots, cucumbers and potatoes (photo 2 above). You can substitute cubed ham, salami or turkey for one of the veggies.

    Cake: Here’s how to make the Rubik’s Cube Cake in photo 3.

     
    WHAT IS TAJIN SEASONING?

    Made by Tajin Products, a Mexican company, this mildly spicy seasoning combines chili, lime and salt. It is delicious on fruits: citrus, cucumber, melon, and tropical fruit (mango, papaya, pineapple, etc.).

    A Mexican staple, you can find it in the Mexican foods aisle in supermarkets, in Latin American food stores, and online.

    It’s a versatile seasoning. You can use it on:

  • Cooked and raw fruit and vegetables
  • Fries, mozzarella sticks
  • Glass rimmer for cocktails or juice drinks
  • Sorbet and ice pops
  • Popcorn, eggs, etc.
  •   

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    TOP PICK OF THE WEEK: Choctál’s Singe Origin Ice Cream

    When we first reviewed Choctál ice cream in 2007, it was a unique experience. It still is.

    The California company pioneered single origin ice cream in the two most popular flavors, chocolate and vanilla. The line—four single origin chocolate ice creams and four single origin vanillas—demonstrate how the flavor varies, based on the origin of the cacao and vanilla beans.

    This means you can have one heck of an ice cream tasting for National Ice Cream Month (July).

    It’s a memorable experience, especially for people who enjoy discerning the different flavor profiles between one origin and another in chocolate bars, olive oils, sea salts, wine grapes and so forth. The flavors of these agricultural products and others are greatly affected by their growing environment (terroir).
     
    A BRIEF HISTORY OF CHOCOLATE

    In the beginning—some 4,000 years ago—there was ice cream. Here’s the history of ice cream.

    Fast-forward ahead a few thousand years—beyond the labor-intensive ice cream made by servants of the wealthy in pre-electricity Renaissance days, beyond the invention of the ice cream churn in 1851, beyond the soda fountains at neighborhood drug scores, which engendered the ice cream soda along with scooped ice cream to eat at the fountain or to take home.

    Along with home refrigerators, supermarket brands arrived in the 1950s. Many used cheaper ingredients and whipped more air into then ice cream (known as overrun) to keep gallon prices low. This engendered a USDA classification system. “Economy,” “regular” and “premium” ice creams were defined by butterfat content and overrun.

    Häagen-Daz arrived in the 1970s with even higher butterfat and lower overrun than premium ice cream, inaugurating the superpremium category. With butterfat greater than 14% (some brands have 18% and more), overrun as low as 20% and complex flavors in addition to the basic ones), there’s no rung higher to go on the classification scale—by government standards, at least.

    Some companies—including Choctál—have labeled their ice cream “ultrapremium,” but this is marketing rather than an official government standard.

    And now, there’s single origin ice cream.
     
    WHAT IS “SINGLE-ORIGIN?”

    The term is not currently regulated in the U.S., but single origin can refer either to a single region or at the micro level, to a single farm or estate within that region.
     
    It is based on the agricultural concept of terroir (tur-WAH), a French term that is the basis for its the A.O.C. system (Appellation d’Origine Contrôlée, or controlled designation of origin), created in the 1950s.

     

    Choctal Single Origin Chocolate Ice Cream

    Choctal Single Origin Ice Cream

    Choctal Single Origin Vanilla Ice Cream

    [1] A pint of Kalimantan chocolate, with beans from Borneo. [2] The four origins of chocolate and vanilla may look the same, but the tastes are noticeably different. [3] A pint of vanilla made with beans from Madagascar, the classic raised to the heights by Choctál (photos courtesy Choctál).

     
    These environmental characteristics gives agricultural products their character. A.O.C. and related terms like Italy’s P.D.O. (Denominazione di Origine Protetta, or Protected Designation of Origin.) recognize that different plots of land produce different flavors from the same rootstock. In the 1990s, the European Union created a new system to provide a uniform labeling protocol: Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI).
     
    What IS “TERROIR?”

    Terroir, pronounced tur-WAH is a French agricultural term that is the basis of the French A.O.C. (Appellation d’Origine Contrôlée) system. It refers to the unique components of the place (environment) where an agricultural product is grown.

    Each specific habitat (plot of land) has unique set of environmental factors that affect a crop’s qualities, down to nuances of aroma, flavor and texture. They include the climate and microclimate, weather (the season’s growing conditions), elevation height and slant of the land), proximity to a body of water, slant of the land, soil type and amount of direct sunlight.

    This means that the same rootstock that is grown in different locations produces different flavors.

    Not only will the product taste and smell somewhat different (Sauvignon Blanc can have grass or grapefruit aroma and flavor notes—or neither—depending on their terroir), but intermediate products also create a difference.

    For example, grass with more clover, wild herbs, and so forth produces a delicate difference in an animal’s milk, and thus in artisan cheese.

    Note that processing will also affect the flavor. Neighboring wine makers, for example, can use different techniques to create wines that highlight their personal flavor preferences.

     

    Choctal Single Origin  Ice Cream

    Choctal Single Origin  Ice Cream Cones

    Choctàl pints and cones (photos courtesy Choctàl).

     

    THE CHOCTÀL SINGLE ORIGIN ICE CREAMS

    Choctàl Single Origin Chocolate Ice Cream

  • Costa Rican cacao is distinguished by sweet notes of coffee and a hint of butterscotch.
  • Ghana cacao, from the coast of West Africa, has a fudge, milk chocolate character.
  • Kalimantan cacao, from the island of Borneo in the South China Sea, produces intense cacao beans with a slight hint of caramel.
  • Dominican cacao, from the Dominican Republic on the Caribbean island of Hispaniola, has a natural dark chocolate flavor profile with notes of clove and nutmeg.
  •  
    Choctàl Single Origin Vanilla Ice Cream

  • Indonesian vanilla is full-bodied, blending the creamy sweetness of classic bourbon (Madagascan) vanilla with a woody floral note.
  • Madagascar vanilla, from the island off the eastern coast of Africa, has been the world standard in vanilla for centuries, smooth and buttery. In the hands of Choctal, it may be the best vanilla ice cream you’ll ever taste.
  • Mexican vanilla has a natural touch of cinnamon. Choctàl adds more cinnamon. It obscures the single origin flavor, but makes a delicious cinnamon-vanilla ice cream.
  • Papua New Guinea vanilla has fruity, floral notes of cherry that linger on the palate during a long, lush finish.
  •  
    The line is certified kosher by OU.

    While the main experience is to taste and compared the different origins to each other, they are also splendid in everything from à la mode to floats.

     
    WHERE TO FIND CHOCTÁL ICE CREAM

    Here’s a store locator to find the nearest pint of Choctàl.

    You can also order pints and gift cards on the Choctàl website.

      

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    TIP OF THE DAY: Meet The Wineshakes~Wine Milkshakes

    July 17th is National Ice Cream Day.

    Of course, it’s easy to head to the freezer, store or scoop shop to celebrate. But we thought you might like something special.

    Like a wineshake, a wine milkshake. Wine + ice cream = wineshake.

    Does it sound unusual? Well: The first printed reference to a milkshake dates to 1885, and referred to an alcoholic drink, a “sturdy, healthful eggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat.”

    By 1900, the whiskey and eggs were gone, and the term “milkshake” referred to “wholesome drinks made with chocolate, strawberry, or vanilla syrups.”

    Yet, the milkshake still contained no ice cream until 1922. Here’s more history of the milkshake.
     
    THE DAWN OF THE WINESHAKE

    The folks at California-based Winc winery have whipped up delicious ice cream and wine milkshake recipes, combining their wines with Van Leeuwen ice cream. But you can use what you have on hand or other substitutes.

    Winc has an online store where you can purchase the wines and send gift cards. We want them just to display the names and label designs: a work of art in wine bottles, so to speak. The wines are well-priced, so this is art we can afford!

    RECIPE #1: COOKIES & CREAM WINESHAKE

    Ingredients Per Shake

  • 1/2 cup cookies and cream ice cream
  • 2 ounces Alchymist Noir Red Blend (Syrah, Barbera and Valdiguié) or other “big red”
  • Giant drizzle chocolate syrup
  • Garnish: more chocolate syrup for drizzling
  • Garnish: Oreo cookies, mix of crushed and whole
  • Optional garnish: whipped cream
  •  
    Preparation

    1. BLEND the ice cream, wine, and big drizzle of chocolate syrup until you reach the desired consistency of your shake. We mixed ours in the blender, but you can use an immersion blender, cocktail shaker or whatever you have at hand.

    2. POUR the shake into a glass. Top with more chocolate syrup and add the Oreos. Drizzle the top with more chocolate syrup and top with whipped cream as desired.

       

    Cookies & Cream Wine Shake

    Chocolate Wine Shake

    Strawberry Rose Wine Shake

    Vanilla Sparkling Wine Shake

    Shake it shake it baby: Wineshakes from Winc winery (photos courtesy Winc).

     

    RECIPE #2: DARK CHOCOLATE PINOT NOIR WINESHAKE

    Ingredients Per Shake

  • 1/2 cup dark chocolate ice cream
  • 2 ounces Porter & Plot Pinot Noir or other Pinot
  • Chocolate syrup, for drizzling
  • Garnish: chocolate chips, fresh cherries with stems
  •  
    Preparation

    2. BLEND the ice cream and wine until you reach your desired consistency.

    2. POUR into a glass, drizzle with chocolate syrup and top with chocolate chips, then the cherries.

     

    Alchymist Pinot Noir

    Au-Dela Dolcetto

    [1] Winc’s Alchymist Noir Red Blend. [2] Au-Delà Sparkling Dolcetto*, a dry sparkling red wine. Au-delà means “beyond” in French (photos courtesy Winc).

     

    RECIPE #3: STRAWBERRY ROSE SHAKÉ

    Ingredients Per Shake

  • 1/2 cup strawberry ice cream
  • 2 ounces Ruza White Zinfandel or other White Zin
  • Fresh strawberries
  • Garnish: more strawberries, for garnish
  • Optional: whipped cream
  •  
    Preparation

    1. BLEND the ice cream, wine, and a handful of strawberries to taste, until you reach the desired berry flavor and shake consistency.

    2. POUR into a glass. Top with whipped cream and garnish with more strawberries.
     
    RECIPE #4: VANILLA SPARKLING SHAKE

    Ingredients Per Shake

  • 1/2 cup vanilla ice cream
  • 2 ounces Au-Delà Sparkling Dolcetto* or other sparkling red wine
  • Fresh mixed berries
  • Garnish: whipped cream, more berries
  •  
    Preparation

    1. BLEND the ice cream, wine, a big handful berries to taste, until you reach desired berry flavor and shake consistency.

    2. POUR into glass. Top with whipped cream, and garnish with more mixed berries.

     
    FLOAT, MALTED MILK, MILKSHAKE: THE DIFFERENCE

  • A float is a carbonated soft drink—cola, root beer, etc.—with a scoop of ice cream “floating” in it.
  • A milkshake blends together ice cream, milk and flavoring.
  • A malted milk, malt for short, is a milkshake with added malted milk powder†.
  •  
    MORE FOOD HOLIDAYS

    National Vanilla Milkshake Day is June 20th; National Chocolate Milkshake Day is September 12th.

    See all the food holidays.
     
    ALSO SEE FROSÉ: ROSÉ & SORBET
     
    __________________

    *Dolcetto is a red wine grape from the Piedmont region of northwestern Italy. It is now planted in Australia and the U.S. as well. Other sparkling red wines include Brachetto d’Acqui, Lambrusco and Sparkling Shiraz, among others.

    †Malted milk is a powdered gruel made from a mixture of malted barley, wheat flour, and evaporated whole milk. It was originally developed by a pharmacist, James Horlick, as a nutritional supplement for infants. Soon enough, parents discovered how tasty it was…and the rest is history.

      

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    TIP OF THE DAY: Make Ice Pops In A Snap

    July is National Ice Cream Month. Since there’s no Ice Pop Month or Ice Pop Day (and none for ice cream cones, either), we’re folding them in.

    We thank PeanutButterLovers.com, the consumer website of the Southern Peanut Growers for this recipe. It makes a dozen creamy pops, with hardly any effort.
     
    CREAMY PEANUT BUTTER-BANANA POPS

    Ingredients For 12 Pops

  • 4 large very ripe bananas
  • 1/2 cup creamy peanut butter
  • 12 ounces frozen whipped dessert topping
  • 1 tablespoon lemon juice
  •  
    Preparation

    1. PLACE all ingredients in a blender and process until smooth. Pour into ice pop molds or substitutes. Freeze until firm. How easy is that?

    2. TO REMOVE: Run the mold under warm water as needed to release the pops.
     
    Find more peanut butter recipes—from appetizers and soups through mains and desserts—at PeanutButterLovers.com.
     
    NO ICE POP MOLDS? TRY THESE SUBSTITUTES:

    If you don’t want to invest in ice pop molds, how about Zip-A-Pop disposable plastic sleeves (third photo at right). We love them!

    Otherwise, take a look around. Most likely, you have one or more of these:

  • Paper or plastic cups. Small (or large, if you want to go for massive pops) disposable paper or plastic cups are an easy and inexpensive stand-in for popsicle molds
  • Ice cube trays (example)
  • Loaf pans (example)
  • Silicone cupcake molds
  • Small cupcake/muffin tins (example)
  • Three- or 6-ounce yogurt containers (a great recycling opportunity)
  •  
    If you don’t have ice pop sticks, here’s another great recycling opportunity:

  • Plastic spoons (we’ve used plastic knives when testing recipes)
  • Stainless steel teaspoons or espresso spoons
  •  
    If you’re not a peanut butter or banana lover, here’s a recipe from Pom Wonderful that trades the PB for pomegranate juice.
     
    Prep time is 20 minutes, plus 4 hours freezing.

       

    Peanut Butter &  Banana Ice Pops

    Ripe Bananas

    Zip Pops

    [1] PB-Banana pops: fruit and protein in an ice pop. What could be better (photo PeanutButterLovers.com). [2] Overripe bananas are an invitation to make banana pops (photo © Luso Images). [3] Zip Pop bags (photo courtesy ZipPops.com.au).

     

    Doubly nutritious: bananas infused with
    pomegranate juice. Photo and recipe
    courtesy Pom Wonderful.

     

    RECIPE: POMEGRANATE-BANANA ICE POPS

    Ingredients For 4 Servings

  • 1 cup pomegranate juice
  • 1 cup pomegranate arils (from 1 large pomegranate, or buy a bag of arils and skip Step 1.)
  • 3 very ripe bananas
  • 1 cup simple syrup (buy it or make this recipe)
  • 4 ice pop molds or substitute
  • 4 ice pop sticks or plastic spoons
  •  
    Preparation

    1. SCORE 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (the seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Strain and place the arils in a clean bowl. Refrigerate or freeze any extra arils for another use.

    2. PREPARE the simple syrup (recipe).

    3. PLACE all ingredients except the arils in a food processor; process until smooth. Then stir in the arils and divide the mixture evenly among the molds/cups.

     
    4. FREEZE slightly; then insert an ice pop stick or plastic spoon into the center of each cup to be used as a stick. Freeze until solid.

      

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