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Ice Cream Creations 46 Recipes & DIY Projects Contents Ice Cream Creations 46 Recipes & DIY Projects Contents Heart-shaped Raspberry Ice Cream Cheesecake Valentine’s Day Delights Jelly Bean Ice Cream Ice Cream Nachos Cinco de Mayo Treats The Churro Cone Pinacolada Cocktail/Float Ice Cream Fruit Taco Bacon-cheese Ice Cream Tacos Mangorita Cocktail Cinnamon Fruit Nachos Mochaccino Cocktail Summer Sun Fun Cactus Pear Chocolate Cup Ice Cream Popsicle Fondue Guave Cream Cheese Ice Cream Pastry Cookie Shot Mudslides Muffin Top Ice Cream Sandwich Tiramisu Ice Cream Cheesecake Peanut Butter Shake Ice Cream Stuffed Muffins Waffle Ice Cream Sandwich Ice Cream S’Mores Cupcakes Strawberry Ice Cream Sauce Salted Caramel Sauce Hot Fudge Sauce Hot Chocolate & Biscotti Ice Cream Sandwiches Tiramisu Cocktail New York Cheesecake Rum Float Italian Ice Cream Cake Affogato Tiramisu Ice Cream Float Spumoni Strawberry Ice Cream Float Bleeding Fruit Monster Halloween Hits Graveyard Shake Giant rotting Eyeball Jack’o’lantern Surprise Fruit Licorice Monsters Cinnamon Mango Bread Pudding Thanksgiving Ideas NAtive American Ice Cream Cone Holders Pilgrim Ice Cream Cone Holders Turkey Sundae Pilgrim & Turkey Mini Cones Ice Cream Stuffed Donut Holes Festive Fun Hot Chocolate Reindeer Friends Hot Chocolate Marshmallow Friends Festive Tree Cones Happy Holidays Ice Cream Train Topper Peppermint Hot Chocolate Delight Valentine’s Day Delights Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES Ingredients: Heart-shaped Raspberry Ice Cream Cheesecake San Bernardo Italian Escapes - Italian Cheesecake Ice Cream Fresh Raspberries Instructions: 3/4 cup Graham crumbs 1/2 cup brown sugar 1/2 stick of melted butter Trace the heart-shaped cookie cutter onto card stock, then cut out. Cover heart-shaped card in aluminum foil. You will use this shape to press the ice cream down later. Combine graham crumbs, brown suger and butter, then press into cookie cutter to make the cheesecake Supplies: base. Let chill for 30 mins. Line the cookie cutter with parchment paper then Craft cardstock stuff with ice cream. Place on top of graham base Marker pen and use the card press you made earlier to push the Scissors ice cream out of the cookie cutter and onto the base. Aluminum Foil Freeze for 20 mins before serving. Heart-shaped cookie cutter Parchment paper Garnish with fresh raspberries. Ingredients: Jelly Bean Ice Cream Your favorite ice cream flavor Instructions: Your favorite jelly beans Our choice: Enjoy your favorite ice cream flavor smothered with San Bernardo American Escapes - your favorite jelly beans and color coordinated for So Very Strawberry ice cream any occassion. A great idea for parties and super simple to create! Cinco de Mayo Treats Recipe provided by www.mandysrecipeboxblog.com Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES Ingredients: Ice Cream Nachos Your favorite San Bernardo Premium ice cream Instructions: (I used Italian Biscotti with Sea Salt Caramel Swirl) Place the chips in a large bowl and drizzle melted 13 oz bag tortilla chips butter over all. Toss with your hands to evenly coat 1 cup granulated sugar the chips. 2 tsp ground cinnamon ½ cup butter, melted Mix together the cinnamon and sugar in a separate Whipped cream bowl. Sprinkle half over the chips and toss with your Caramel ice cream topping hands. Add the rest of the cinnamon sugar and toss Sprinkles again until all chips are coated. Place chips on a large platter or individual plates. Place scoops of San Bernardo ice cream on top of cinnamon sugar chips. Top with whipped cream, drizzle of caramel topping and sprinkles. Enjoy! Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES Ingredients: The Churro Cone San Bernardo Tropical Escapes - Guava Have It & Cactus Perfection Instructions: Ice Cream Crescent roll dough (tube) Roll half a tube of crescent roll dough until flat, then Spray cooking oil cut into strips. Melted butter Cinnamon & Sugar Blend Roll half a paper plate into a cone shape. Fix with Melted Chocolate tape, then wrap it in aluminum foil. Spray the cone with cooking oil spray, then start wrapping the crescent roll around the cone from the point to the opening to make your ice cream cone. Press the dough to fix it in place. Supplies: Bake upright at 350 degrees for 20 mins, or until golden brown. Brush with melted butter and sprinkle with cinnamon and sugar. then bake for 5 mins more. Paper plate Let cool for 20 mins. Tape Aluminum foil Brush melted chocolate on the inside of the cone and Scissors chill for about 15 mins before serving with your favorite Tropical Escapes ice cream. Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES Ingredients: Pinacolada Cocktail/Float Instructions: San Bernardo Tropical Escapes - Pina Coolada Ice Cream A fresh pineapple Cut the top off the pineapple and hollow it out to Fruit of choice for garnish make a cup. Coconut rum Whipped cream ALCHOLIC VERSION: Lemon-lime soda Blend coconut rum and 2 scoops of Pina Coolada ice cream in a blender. Pour into the pineapple, top with whipped cream or more ice cream, garnish and enjoy! NON-ALCOHOLIC VERSION: Strain juice from pineapple and fill pineapple cup half way with the juice. Add an inch or so of lemon-lime soda. Leave about an inch unfilled. Top with scoops of Pina Coolada ice cream and serve. Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES Ingredients: Ice Cream Fruit Taco Tropical Escapes Ice Cream 1/4 pint milk Instructions: 2 eggs Cinnamon You’ll need a waffle cone iron to make the taco shell. 1/4 tsp salt Pre-heat while you make the batter. 1/2 cup powdered sugar 2/3 cup plain flour Blend eggs and milk with 1/4 tspn cinnamon and 4 tbsp melted butter salt. Sieve powdered sugar and plain flour into mix. Whipped cream Whisk melted butter into the mixture until it is Slivered almonds smooth. Melted chocolate Fresh fruit of choice Cook batter on waffle cone iron for 1 minute. Upon removing from waffle iron, fold in half and hold in place for about 30 secs. The cone with harden quickly and maintain a taco shape. Let cool for about 10 mins, then brush melted choco- late on edges. Chill for 10 mins before serving. Arrange on a dish with your choice of fresh summer fruits and a selection of Tropical Escapes ice cream. Fill with whipped cream, almonds and sprinkle with powedered sugar. Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES Ingredients: Bacon-cheese Ice Cream Tropical Escapes Ice Cream Tacos 1/4 pint milk 2 eggs Instructions: Cinnamon 1/4 tsp salt You’ll need a waffle cone iron to make the taco shell. 1/2 cup powdered sugar Pre-heat while you make the batter. 2/3 cup plain flour 4 tbsp melted butter Blend eggs and milk with 1/4 tspn cinnamon and salt. Whipped cream Sieve powdered sugar and plain flour into mix. Whisk Slivered almonds melted butter into the mixture until it is smooth. Bacon Caramel sauce Cook batter on waffle cone iron for 1 minute. Upon removing from waffle iron, fold in half and hold in place for about 30 secs. The cone with harden quickly and maintain a taco shape. Let cool for about 10 mins, then brush melted choco- late on edges. Chill for 10 mins. Cook bacon until crisp and break it up to make a topping. Fill the taco with New York Cheesecake ice cream, drizzle with caramel sauce and add bacon, whipped cream and nuts. Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES Ingredients: Virgin Mangorita Cocktail San Bernardo Tropical Escapes - Instructions: Mango Fiesta Ice Cream 2 cups ice (makes 2 glasses) 1 cup white grape juice Blend ice, white grape juice, orange juice and 4 1 cup orange juice scoops of San Bernardo Tropical Escapes Mango Whipped cream Fiesta ice cream. Pour and top with whipped cream. Alcholic version: ALCHOLIC VERSION: White wine, peach schnapps, Pimms or orange liqueur Our suggestions include replacing the white grape juice with white wine. Or, replace the orange juice with orange liqueur, peach schnapps, or Pimms. Supplies: Blender Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES Ingredients: Cinnamon Friut Nachos Tropical Escapes Ice Cream 1/4 pint milk Instructions: 2 eggs Cinnamon You’ll need a waffle cone iron to make the toritlla 1/4 tsp salt pieces. Pre-heat while you make the batter. 1/2 cup powdered sugar 2/3 cup plain flour Blend eggs and milk with 1/4 tspn cinnamon and 4 tbsp melted butter salt. Sieve powdered sugar and plain flour into mix. Whipped cream Whisk melted butter into the mixture until it is Slivered almonds smooth. Fresh fruit of choice Cook batter on waffle cone iron for 1 minute. Then cut into triangle tortilla-shaped pieces. Arrange on a dish with your choice of fresh summer fruits and a selection of Tropical Escapes ice cream. Top with whipped cream, almonds and sprinkle with powedered sugar. Summer Sun Fun Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES Ingredients: Mochaccino Cocktail San Bernardo Italian Escapes - Instructions: Tiramisu Ice Cream Chocolate sauce 1 glass of ice Blend ice, chocolate liqueur, Irish cream liqqueur and 1 shot of chocolate liqueur 3-4 scoops of San Bernardo Italian Escapes Tiramisu 1 shot of Irish cream liqueur ice cream. (makes 2 glasses) Whipped cream Drizzle chocolate sauce around chilled glasses. Pour blended ingredients into glasses, top with whipped cream and decorate! NON-ALCHOLIC VERSION: Replace the alcoholic ingredients with chocolate Supplies: sauce and a dash of milk. Blender Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES Ingredients: Cactus Pear Chocolate San Bernardo Tropical Escapes - Cup Cactus Pearfection Ice Cream Chocolate chips Instructions: Fresh fruit of choice 1 cup heavy cream Mint leaves Pour melted chocolate chips into mini pie molds and Powdered sugar let chill for 20 mins.
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