This is the second recipe for peanut butter cup ice cream that you’ll find here on our blog. The first one is my favorite of the two – it’s absolutely divine. It’s a rich, chocolatey base studded with chunks of homemade peanut butter cup filling and chopped peanut butter cups.
What is your favorite ice cream? Tin Roof ranks up there as one of my very, very favorite flavors. My favorite store brand (Blue Bell) has it in seasonal rotation, meaning I can’t just wake up on any Saturday morning and run to the store to grab some for breakfast. (That has never happened. I swear.)
What I can do is make an amazing version at home after breakfast and then have my favorite ice cream as an afternoon snack. (That has happened once. Or twice.)
The only thing better than a frosty beverage is… okay, there’s nothing better than a frosty beverage. But a grown-up popsicle is darn close
Sangria popsicles. Sangria on a stick. We had such fun with the margarita popsicles that instead of drinking the pitcher of White Sangria, we poured it into small cups and froze it.
They’re cold and refreshing. And like any other popsicle, they melt quickly in 103 degree weather. So maybe sit in the shade when you eat them. Or enjoy the view of summer from an air-conditioned room instead?
If popsicles aren’t you’re thing, grab a glass. This is my favorite white sangria recipe. I add 2 cups of sparkling water just before serving.
And instead of pouring it over ice, I use frozen peach slices as ice cubes. It keeps the sangria from getting watered down. And they’re delicious after they thaw
White Sangria Popsicles
Fresh fruit-studded White Sangria popsicles are the perfect summer treat.
1 bottle dry white wine
1/2 cup simple syrup
1/2 cup orange liqueur
2 cups chopped fruit (I used strawberries, green apples, peaches, and blackberries)
Combine wine, simple syrup, and orange liqueur in a large pitcher.
Juice 1 lemon into the pitcher.
Slice the other lemon thinly and then halve the slices. Add to the pitcher with the remaining fruit.
Pour into 3-ounce paper cups and freeze for ~2 hours until it starts to ice over.
Insert popsicle sticks and freeze for another 2-3 hours until solid.
To serve, carefully peel the paper cut away from the sangria pop starting with the seam.
If you are what you eat, we are currently part margarita (although I think we’re permanently part Margarita ), part zucchini, part peach, and part ice cream sandwich.
We’ve been making ice cream sandwiches as a fun way to cool down at the end of the 100+ degree days. The possibilities for homemade ice cream sandwiches are nearly endless: any ice cream, sandwiched between any two cookies. It can be as quick and easy as you need, or as fussy as you want.
For the last batch that I made, we chose fussy over quick. Festive over classic. I converted a standard chocolate ice cream sandwich cookie recipe into a red velvet cookie. A soft, very red cookie with barely a hint of cocoa. Very pretty. And since red velvet is often paired with cream cheese, we filled the sandwiches with a tangy frozen yogurt.
You can cut any shape you like with that drawer full of cookie cutters or simply opt for the classic rectangle cookie. Either way, it will be a little messy. And a lot of fun.
Red Velvet Ice Cream Sandwiches
A festive twist on the classic ice cream sandwich.
1 1/2 cup all-purpose flour, plus more for dusting work area
2 Tbsp cocoa powder
1 1/4 tsp baking powder
6 Tbsp unsalted butter, room temperature
1 tsp vanilla
3/4 cup sugar
1/2 tsp red gel coloring
1 1/2 pints softened ice cream or frozen yogurt
Whisk together dry ingredients in a bowl and set aside.
Cream butter and sugar together until light and fluffy, 3-4 minutes.
Add vanilla and egg, mixing until combined.
Add red food coloring to the bowl and then slowly add the dry ingredients to the mixer and mix on low.
Turn the dough out onto plastic wrap, press into a disk, wrap well, and refrigerate for 30 minutes.
Roll dough out to 1/8-inch thick on a well floured surface.
Cut 12 4-inch circles out of the dough and transfer to 2 parchment-lined baking sheets. Re-roll any dough scraps to cut more cookies.
Poke holes in the cookies with a fork and refrigerate for 30 minutes.
Preheat oven to 350.
Bake cookies for 7-8 minutes for soft cookies, 8-10 for crunchier cookies (the crunchier cookies hold up better to all the handling/smooshing/filling).
Let cool before sandwiching cookies with ~1/2 cup softened ice cream.
Place into the freezer for at least 15 minutes to refreeze the ice cream.