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Thu, May 23

You scream, I scream, it's time for ice cream

Courtesy Metro Graphics

Courtesy Metro Graphics

It's getting to be warm enough for everyone's summer favorite: ice cream.

Since summer is all about taking life a little easier and enjoying treats, here are some easy and make-ahead snacks and ice cream desserts to enjoy.


Here are two recipes, each sure to delight.

13.4 oz. package instant vanilla pudding

2 cups cold milk

2 cups whipped topping

1 cup miniature semisweet chocolate chips

48 graham cracker squares

Blend pudding mix and milk according

to package directions and refrigerate until set. Fold in whipped topping and chocolate chips. Place 24 graham crackers on baking sheet and top each with 3 tbsp. filling. Place another graham cracker over filling (all 24). Freeze an hour or until firm. Wrap sandwiches individually in plastic wrap or foil and store in freezer.


1 package (18 1/4oz.) chocolate cake mix

1/4 cup shortening

1/4 cup butter or margarine, softened

1 egg

1 tbsp. water

1 tsp. vanilla extract

1/2 gallon ice cream (a rectangular shape package makes for the easiest cutting). Flavor of your choice.

In mixing bowl, combine cake mix, shortening, butter, egg, water and vanilla; beat until well blended. Divide into four equal parts. Between wax paper, roll one part into 1 10 x 6 inch rectangle. Remove one piece of waxed paper and flip dough onto ungreased baking sheet. Score dough into eight pieces, each about 3 x 2 1/2 inches. Repeat with remaining dough. Bake at 350 for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork; cool on baking sheets. Cut ice cream into 16 slices, each 3 x 2 1/2 x 1 inch. Place ice cream between two chocolate cookies; wrap in plastic or foil. Freeze on baking sheet overnight. Store in airtight container in freezer. Makes 16 servings. Kids might have fun helping with the rolling and scoring, and putting on the ice cream.


This can look nice on a dinner table for a nice light dessert if you can find some firm oranges as that season ends.


Orange or Orange-colored sorbet

(peach, mango, etc. or your choice).

Powdered cinnamon, garnish of choice


Cut oranges in half. Remove a thin slice from base of each half so the halves will stand up without tipping. Scoop out orange insides and fill shell with sorbet. Freeze each half in its own freezer bag until sorbet is very firm. Serve frozen. Just before serving, dust top or each serving with powdered cinnamon and/or a dollop of whipped cream and a sprig of mint.


2 pints each chocolate-chocolate chip and butter pecan ice cream, softened

1/2 cup caramel sauce

garnish (opt.) nuts of choice, dollop of whipped cream, chocolate drizzle, etc.

Line 9 x 5 inch loaf pan with foil; spread with 1 pint chocolate-chocolate chip; drizzle with 1/4 cup sauce. Top with 1 pint butter pecan. Repeat layering. Freeze. Unmold; slice and garnish as desired. May use other flavors of choice.


6 cups ripe red watermelon (no seeds)

1 cup sugar

juice of 1/2 lemon

Puree watermelon meat with sugar - a portion at a time - in either blender or food processor or put through food mill. Add lemon juice; stir until sugar is completely dissolved. Pour into ice cream machine container and freeze as directed for sherbet; or spoon into 6 cup shallow metal pan and set in freezer until firm around edges; about 1 1/2 hours. Beat mixture smooth and set back in freezer for 1 hour or more. Remove and beat smooth; return to freezer until firm. Serve in ice cream glasses. If desired garnish with a few fresh watermelon balls, reserved. Makes 6 cups. (This is for when you don't want to drag out the ice cream freezer).


1 quart milk

4 eggs

2 1/4 cups sugar, divided

1/2 tsp. salt

2 cans (14 oz. each) sweetened condensed milk

1 1/4 pounds fresh peaches, peeled and sliced

Fresh mint, opt.

In a heavy saucepan, bring milk to a boil. Meanwhile, beat eggs. Add 1 cup sugar and salt; mix well. Gradually add a small amount of hot milk; return all to the pan.

Cook over medium-low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches at least 160 degrees, about 6-8 minutes. Remove from the heat. Set pan in ice and stir the mixture for 5-10 minutes. Gradually stir in condensed milk; mix well. Cover and refrigerate overnight. When ready to freeze, mash peaches with remaining sugar in small bowl; let stand for 30 minutes. Combine milk mixture and peaches in an ice cream freezer. Freeze according to manufacturer's directions. Garnish with mint as desired. Makes 3 3/4 quarts. NOTE: This recipe won a Peach Recipe contest in the South - and Georgia ought to know peaches!

RECIPE CORRECTION: In the May 17 column for the Brownie Delight Pie, the amount of whipped whipping cream should be 1/2 pint.


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