Three Easy Store-Bought Ice Cream Treats

ICE CREAM! ICE CREAM!! ICE CREAM!!! 

These are the days, my friends. These are them! 

It’s been my great pleasure to bring you premium ice cream content for the past decade but this year… well, I’ve yet to take out my ice cream maker for the season.  In year’s past we’ve done really cool things like Red Velvet Cream Cheese Ice Cream and Blueberry Cheesecake Ice Cream.  Those days will come this year, I’m sure… but the day hasn’t come just yet.  

Right now I want the short path to sweet cold treats which generally includes store-bought ice cream, melted chocolate, something with a hint of salt, and a good cold freeze.  

Making my own sweet frozen treats also means that I can use almond milk ice cream or coconut milk ice cream as I’d like.  

The upcoming holiday weekend feels like the perfect time to raid the ice cream aisle.  The invitation is to emerge with all of the sugar cones, armfuls of chocolate chips, and as many sprinkles as you can handle.  We’re making our own magic from freezer aisle – getting by with a little help from our friends! (Our friends are chocolate and sprinkles, mmkay?)

First up – a version of my favorite stuffed ice cream cones.  We’re coating sugar cones with dark chocolate, stuffing it with ice cream, topping with an Oreo cookie and sealing with more melted chocolate.  

The type of chocolate and flavor of ice cream is all up to you but – here’s what you’ll need: 

•  sugar cones  // dark chocolate  //  coconut oil // Oreo cookies  //  Ice cream of your choice (I went with a coconut milk ice cream in pistachio flavor)  //  chopped nuts or sprinkles for topping.  

You can wing it or find the recipe below!  

Next up is my favorite late night snack turned into a perfect freezer treat – cold milk with cold cereal!  

We’ll combine crushed cornflakes and melted butter with a bit of sugar and spices to make both a crisp crust and crunchy topping!  In between is creamy soft vanilla ice cream.  

Here’s what you’ll need:

Cornflake cereal //  butter  //   sugar and cinnamon  //  vanilla ice cream  //  a pinch of salt

The result is addictive – trust! 

Last sweet summer great comes on my favorite cracker – the butter cracker. 

A butter cracker is a perfectly fine tool for an ice cream sandwich.  The crackers freeze well, have a pleasing hint of salt, and are the perfect size for a three bite ice cream sandwich.  It’s easy as can be!  Fill them any way you like!

Here’s what you’ll need: 

Butter crackers (like Ritz crackers)  //  a pint of ice cream (I went with an almond milk mocha flavored ice cream)  //  dark chocolate  // coconut oil  //  chocolate sprinkles for topping.

Three Easy Store-Bought Ice Cream Treats

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Ingredients

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For the Chocolate-Dipped Cones

• 8 ice cream cones
• 1 heaping cup dark chocolate chips
• 1 tablespoon coconut oil
• A pint of your favorite ice cream
• 8 Oreo cookies
• chopped nuts and/or sprinkles for topping

For the Milk and Cereal Ice Cream Bars:

• 1/2 cup unsalted butter, melted
• 3 cups cornflakes, crushed
• 3/4 teaspoon ground cinnamon
• big pinch of salt
• 2 tablespoons granulated sugar
• 1 gallon vanilla ice cream

For the Butter Cracker Ice Cream Sandwiches:

• 24 butter crackers (I used Ritz crackers)
• 1 heaping cup dark chocolate chips
• 1 tablespoon coconut oil
• A pint of your favorite ice cream
• sea salt or chocolate sprinkles for topping.

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Instructions

1. For the Chocolate Dipped Cones: Melt chocolate chunks and coconut oil in a double boiler or in the microwave. Drizzle the chocolate into the cones and swirl around to coat the inside of each cone. Place the cones on a parchment lined baking sheet and freeze for 30 minutes or until the chocolate has set.
2. Pack ice cream into each cone. Top each cone with an Oreo cookie and quickly dip into the melted chocolate to seal the cones. Top with nuts or sprinkles. place back on the parchment (laying on their sides) and freeze for at least four hours, or overnight.
3. For the Milk and Cereal Ice Cream Bars: In a small skillet melt butter. In a medium bowl toss together crushed cereal, melted butter, cinnamon, salt, and sugar. Toss until all of the cornflakes are moistened by butter.
4. Line an 8-inch square pan with parchment paper so the paper hangs over the edges. Press half of the cereal into the bottom of the pan. Freeze cereal in the pan for 30 minutes. Scoop ice cream on top of the ice cream layer and spread to even. Top with the remaining cereal mixture and freeze overnight.
5. When ready to serve, slice into 12 cubes and enjoy immediately!
6. For the Butter Cracker Ice Cream Sandwiches: Arrange crackers, bottom side up, on a cookie sheet. Place small ice cream scoop in the center of 12 or 14 crackers. Press remaining crackers gently onto the ice cream scoop. Freeze for at least four hours (or overnight) to allow to harden and settle.
7. Melt chocolate chunks and coconut oil in a double boiler or in the microwave. Remove from heat and pour into a small bowl. Stir until smooth and drip-able. Remove the frozen ice cream sandwiches from the freezer and quickly dip half of the ice cream sandwich into the melted chocolate.
8. Allow the dipped sandwich to rest on a parchment paper lined baking sheet. Sprinkle lightly with sea salt. Once all of the sandwiches are dipped, return them to the freezer to harden for at least one hour before serving. Wrap sandwiches individually in plastic wrap and store in the freezer for up to seven days. They’ll never last that long. Promise.

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