Chilly recipes to help kick off ice cream season

Ready to move beyond basic vanilla or chocolate this ice cream season?
Much as we love those classics, with so many crazy — and crazy delicious — flavor combinations flooding the freezer aisle of the supermarket, it’s hard to resist making some big, boldly-flavored frozen concoctions of our own.
We started with a Bee Sting Parfait, inspired by the honey, almond and coconut-studded pastry of the same name.
For a cool and so-very-adult frappe, we combine strawberry ice cream with elderflower liqueur. And to cool off a crowd, we layer on the flavor with a salted caramel malted mocha ice cream cake.
BEE STING PARFAIT
Start to finish: 20 minutes
2 Tbsp. slivered almonds
2 Tbsp. grated coconut, large flakes if available
2 Tbsp. honey
1 banana, diced
1 pint vanilla ice cream
Heat oven to 350 F. Spread almonds and coconut on a rimmed baking sheet and bake for 8 to 10 minutes, or until lightly golden brown. Place in the freezer to chill for 5 minutes.
To assemble parfaits, add a teaspoon of coconut and almonds to the bottom of each parfait glass. Top with a tablespoon of banana and a drizzle of honey. Add a scoop of vanilla ice cream. Continue layering in this order until you’ve used all the ingredients and filled the glass. Serve immediately.
Servings: 2
Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (12 g saturated; 0 g trans fats); 60 mg cholesterol; 65 g carbohydrate; 4 g fiber; 53 g sugar; 7 g protein; 110 mg sodium.

STRAWBERRY
ELDERFLOWER FRAPPE
Start to finish: 5 minutes
1 cup sliced fresh strawberries
1 cup strawberry ice cream
2 ounces elderflower liqueur
Zest of half an orange
In a blender, combine all ingredients. Puree until very smooth. Serve immediately.
The elderflower liqueur makes this a grown-up frappe. For a kid-friendly version, substitute an equal amount of juice or milk.
Servings: 2
Nutrition information per serving: 260 calories; 50 calories from fat (19 percent of total calories); 6 g fat (3.5 g saturated; 0 g trans fats); 20 mg cholesterol; 36 g carbohydrate; 2 g fiber; 27 g sugar; 3 g protein; 45 mg sodium.

SALTED CARAMEL
MALTED MOCHA ICE CREAM CAKE
Start to finish: 2 hours
(30 minutes active)
2¼ cups all-purpose flour
1½ cups packed brown sugar
½ cup cocoa powder
1½ tsp. baking soda
¾ tsp. kosher salt
1 Tbsp. instant coffee
½ cup Ovaltine Classic Malt mix
1½ cups water
1 Tbsp. cider or white vinegar
½ cup vegetable or canola oil
1 pint coffee ice cream
½ cup caramel sauce
Coarse or flake sea salt
Fresh berries
Heat oven to 350 F. Coat a rimmed baking sheet with cooking spray and line it with kitchen parchment.
In a medium bowl, sift together flour, brown sugar, cocoa powder, baking soda and salt. In a liquid measuring cup, whisk together instant coffee, malt powder, water and vinegar. Add oil, then add liquid ingredients to the dry ingredients. Whisk until smooth. Pour into prepared pan and bake for 20 minutes, or until a toothpick inserted at the center comes out clean. Allow to cool completely.
When ready to assemble the cake, microwave ice cream in 10-second increments until just slightly softened. Flip cake out of the pan onto a cutting board. Remove parchment and trim edges off to make a neat rectangle. Cut cake in half down the center (the short way), then cut each half in half again to create 4 even rectangles.
Place 1 piece of cake on a serving platter, then spread a third of the coffee ice cream over it. Top with a second piece of cake, then spread another third of ice cream over that. Repeat one more time, finishing with the last piece of cake. Place assembled cake in the freezer to firm up for 20 minutes.
The cake also can be tightly wrapped in plastic and frozen overnight. If so, let stand at room temperature for 10 minutes before slicing.
To serve, slice the cake into squares, then drizzle each serving with caramel sauce. Sprinkle with a few grains of sea salt and serve with fresh berries.
Servings: 8
Nutrition information per serving: 590 calories; 170 calories from fat (29 percent of total calories); 19 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 102 g carbohydrate; 3 g fiber; 66 g sugar; 8 g protein; 540 mg sodium.

BY ALISON LADMAN The Associated Press

St. Mary Now & Franklin Banner-Tribune

Franklin Banner-Tribune
P.O. Box 566, Franklin, LA 70538
Phone: 337-828-3706
Fax: 337-828-2874

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Phone: 985-384-8370
Fax: 985-384-4255

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