Ice Cream Creations 46 Recipes & DIY Projects Contents

Heart-shaped Raspberry 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 Cookie Shot Mudslides Muffin Top Ice Cream Ice Cream Cheesecake Peanut Butter Shake Ice Cream Stuffed Muffins Ice Cream S’Mores Sauce Salted Caramel Sauce Hot Fudge Sauce Hot Chocolate & Biscotti Ice Cream Tiramisu Cocktail New York Cheesecake Rum Float Italian Ice Cream Tiramisu Strawberry Ice Cream Float

Bleeding Fruit Monster Halloween Hits Graveyard Shake Giant rotting Eyeball Jack’o’lantern Surprise Fruit Licorice Monsters

Cinnamon Bread Pudding Thanksgiving Ideas NAtive American Holders Pilgrim Ice Cream Cone Holders Turkey 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.

Heat heavy cream, then pour over 1 cup of chocolate chips. Stir until all the chips have melted into a smooth sauce (a ganache). Chill for 1 hour then mix up before filling chocolate cups with ganache.

Decorate the ganache with slices of fruit, then top with a huge scoop of Cactus Pearfection ice cream.

Dip the ends of some mint leaves in left over melted Supplies: chocolate, and let chill before garnishing ice cream. Sprinkle with powdered sugar and serve. Silicon mini pie mold Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES

Ingredients: Ice Cream Popsicle

Your choice of San Bernardo Fondue Escapes Premium Ice Cream Chocolate chips - white / dark Instructions: Sweetened Peanut butter Olive oil Use a small scoop or melon baller to scoop your Coconut oil favorite flavors of San Bernardo ice cream into per- Various sprinkles & nuts fect balls. Add a popsicle stick and use a sppon to scoop your favorite topping all over the ball of ice cream.

Work quickly, as the ice cream will melt fast!

Freeze for about 2 hrs then serve with dipping sauces of your own creation. Ours include melted white chocolate with coconut oil, melted dark chocolate Supplies: with olive oil, and heated condensed milk with peanut butter. All best served cooled but not chilled. Popsicle sticks Small ball scoop / melon baller Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES

Ingredients: Guava Cream Cheese

San Bernardo Tropical Escapes - Ice Cream Pastry Guava Have More Ice Cream Fruit preserve of choice Instructions: Fresh fruit of choice Croissant sliced Powdered sugar Spread fruit preserve on your sliced croissant and cover in berries and fruits of your choice.

Spoon oodles of Guave Have More ice cream all over your croissant and enjoy with a sprinkling of powedered sugar.

A fun and easy way to dress up in 5 mins! Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES

Ingredients: Cookie Shot Mudslides

San Bernardo Italian Escapes - Instructions: Amaretti Praline Ice Cream Chocolate chip cookie dough Chocolate of choice Stuff cookie dough into the shot glass molds (dough Chocolate & Caramel sauce with small chocolate chips works better, as the glass Heavy cream walls come out with less chance of leaking holes). Irish cream liqueur Vodka Bake dough per package instrucitons and let cool.

Melt the chocolate and line the inside of the cookie shot glasses, rotating the glass to make sure choco- late spreads evenly throughout. Chill for 20 mins.

ALCOHOLIC VERSION:

Add a shot of vodka and Irish cream to each shot, then top with ice cream. Serve immediately.

NON-ALCOHOLIC VERSION: Supplies: Add a shot of chocolate sauce, caramel sauce and Silicon shot glass molds heavy cream to each shot glass, then top with ice cream. Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES

Ingredients: Muffin Top Ice Cream

San Bernardo Italian Escapes - Sandwich Tiramisu Ice Cream 2 chocolate chip muffins Instructions:

Cap the tops off 2 chocolate chip muffins. Use just the tops as your sandwich bread. Fill with San Bernardo Italian Escapes Tiramisu ice cream for a delicious and fast to prepare fun treat!

Other great flavor combination we recommend include:

Chocolate chip muffins stuffed with American Escapes Quadruple .

Vanilla muffins stuffed with American Escapes So Very Strawberry ice cream.

Blueberry muffins stuffed with Asian Escapes Tahitian . Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES

Ingredients: Tiramisu Ice Cream

San Bernardo Italian Escapes - Cheesecake Tiramisu Ice Cream Fresh Blueberries 3/4 cup Graham crumbs Instructions: 1/2 cup brown sugar 1/2 stick of melted butter Trace the cookie cutter onto card stock, then cut out. Cover your cut out 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 base. Let chill for 30 mins. Supplies: 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. Cookie cutter Parchment paper Garnish with fresh blueberries. Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES

Ingredients: Peanut Butter Shake

San Bernardo American Escapes - Instructions: New York Cheesecake Ice Cream (Formerly in Italian Escapes line.) Melted chocolate Dip a chilled glass in melted chocolate, then cover in 1 cup milk edible bling of choice; like nuts, sprinkles, candy.... 1 tbsp peanut butter Whipped cream Blend 4 scoops of San Bernardo American Escapes New York Cheesecake ice cream with milk and peanut butter. Pour and top with whipped cream.

Supplies:

Blender Use a small scoop or melon baller to scoop your favorite flavors of San Bernardo ice cream into per- fect balls. Add a popsicle stick and use a sppon to scoop your favorite topping all over the ball of ice cream.

Work quickly, as the ice cream will melt fast!

Freeze for about 2 hrs then serve with dipping sauces of your own creation. Ours include melted white chocolate with coconut oil, melted dark chocolate with olive oil, and heated condensed milk with peanut butter. All best served cooled but not chilled.

Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES

Ingredients: Ice Cream Stuffed

Your favorite San Bernardo Muffins Escapes Premium Ice Cream Instructions: Your favorite flavor muffins Cut a muffin horizontally, then hollow out the center, making sure to leave about 1 cm walls to support the ice cream.

Stuff the base with ice cream, heaping it over the top. Cap with the muffin top and freeze for 30 mins. Cut vertically for presentation and serve.

Our favotire ice cream muffin combinations are:

Lemon Poppy Muffin with Italian Cheesecake Ice Cream (shown above)

Chocolate Chip Muffin with Tiramisu Ice Cream

Chocolate Chip Muffin stuffed with Loco 4 Coco Ice Cream. Recipe provided by Recipe video available on www.midiariodecocina.com www.SBicecream.com under FUN STUFF / RECIPES

Ingredients: Waffle Ice Cream

San Bernardo Mango Fiesta & Sandwich So Very Strawberry ice cream Colored sprinkles Instructions: Chopped walnuts Cacao nibs ¾ cup chocolate chips In a bowl, mix the dry ingredients: flour, baking 1 tsp of coconut oil powder, sugar, and salt. In another bowl, beat the For : eggs together with the milk, vanilla extract, and 2 cups all-purpose flour melted butter. Add this mixture to the dry 1 tbsp baking powder ingredients. Blend everything well together. 1 tbsp granulated sugar Heat the waffle maker, put a little oil in spray. Make ¼ tsp of salt the waffles for about 4 to 7 minutes, or until they are 1¾ cups of milk golden brown. Divide each waffle into 4. 2 eggs Place a portion of ice cream on a waffle and ¼ lb (116 grs) melted butter complete it by closing with another waffle on top. 1 tsp vanilla extract Bring to the freezer for a few minutes. Melt the chocolate chips with the coconut oil for 1 minute in the microwave oven. Supplies: Slide a side of the sandwich through the melted chocolate, and then though the colored sprinkles or Waffle iron walnuts or cacao nibs. Recipe provided by www.tipbuzz.com

Ingredients: Ice Cream S’Mores

1 qt San Bernardo ice cream Cupcakes 25-28 graham crackers or 1 ½ cups crumbs Instructions: 1/2 cup unsalted butter melted 1 cup heavy cream Line a 12-cup muffin pan with paper cups 10 oz semisweet chocolate and set aside. In a medium bowl, mix graham cracker 6 cups mini marshmallows crumbs and melted butter until it has the consistency of wet sand. Spoon about 2 tbsp of graham cracker mixture into each cup. Press firmly with your thumbs to form a bottom crust. Place a scoop of softened ice cream onto the crust to fill up 1/2 inch from the tops of the paper cups. Spread with a spatula until flat. Repeat for remaining cups, then place in the freezer to solidify. Heat the heavy cream until boiling. In a medium bowl, add the chocolate and hot cream, whisking until smooth. Cool slightly. Remove muffin pan from freezer and spoon 2 tbsp of chocolate on each cup, spreading evenly to the edges. Freeze for at least one hour. Add a layer of mini-marshmallows on top of each cupcake to cover completely. Brown the marshmallows either with a torch or under the broiler for 1-2 minutes. Serve and enjoy! Recipe provided by www.housewifeeclectic.com

Ingredients: Strawberry Ice Cream

San Bernardo American Escapes - Sauce So Very Strawberry ice cream 1 lb strawberries washed & sliced Instructions: 1/2 cup water 1/2 cup sugar Put everything in a saucepan and stir until well 1 tsp lemon juice combined. Let the mixture boil over medium heat for about 20 minutes, stirring every so often.

Put the mixture in an airtight container in the fridge where it will keep for just over a week.

Serve on top of the San Bernardo American Escapes So Very Strawberry ice cream! Recipe provided by www.housewifeeclectic.com

Ingredients: Salted Caramel Sauce

San Bernardo American Escapes - Instructions: Sea Salt Caramel Truffle ice cream 1/4 cup water 1 cup sugar In a large saucepan, stir together the water and 2/3 cup Heavy Whipping Cream sugar over a medium heat. Stir constantly until the 3 tsp Butter sugar is completely dissolved and the mixture is 1 tsp vanilla bubbling around the edges. Bring the pan to a rolling 1 tsp salt boil. Stop stirring and let the mixture boil until it turns a caramel color. This takes me usually about 8 minutes. Remove the mixture from the heat and stir in the heavy cream a tiny bit at a time. The mixture bubbles up a lot when each amount of cream is added, so make sure to do this slowly. Mix in the butter, vanil- la, and salt. Stir until well combined. Add the sauce to a mason jar and store in the fridge. The sauce will become thicker when it cools, so heat it up before serving on top of your San Bernardo Sea Salt Caramel Truffle ice cream. Recipe provided by www.housewifeeclectic.com

Ingredients: Hot Fudge Sauce

San Bernardo American Escapes - Double Fudge Mint Chocolate Instructions: Brownie ice cream 6 oz chocolate chips There is a great debate in my house about whether 1/4 cup sugar you use dark, semi-sweet or milk chocolate for hot 2 tbsp butter fudge. Use whichever you love to get your perfect hot 1 tsp vanilla fudge sauce. Add your chocolate chips and cream to A pinch of salt a pan over low heat. Slowly stir the chocolate into 1/2 cup heavy whipping cream the cream as it melts. Add the sugar, butter and a pinch of salt once the chocolate has melted and mix together until smooth.

Add to a mason jar or other airtight container and keep in the fridge. Make sure to warm it up before serving on top of your San Bernardo Double Fudge Mint ice cream. Recipe provided by www.cleverhousewife.com

Ingredients: Hot Chocolate & Biscotti

San Bernardo Italian Escapes - Ice Cream Sandwiches Italian Biscotti ice cream 1 cup butter, at room temperature Instructions: 2/3 cup brown sugar, packed 1 cup sugar Prepare cookies by mixing together butter and 2 eggs sugars with an electric mixer. Add in eggs and vanilla 1 tsp vanilla and mix until combined. 3-1/4 cups all-purpose flour Add flour, hot chocolate mix and baking soda to wet 3/4 cup hot chocolate mix ingredients. Mix until fully incorporated before 1 tsp baking soda folding in baking chips. Refrigerate cookie dough for 3/4 cup milk chocolate chips 1 hour. Preheat oven to 350° and line baking sheet 3/4 cup white chocolate chips with parchment paper. Place cookie scoops on baking 3/4 cup mini marshmallows sheet, 2-inches apart. Slightly flatten each cookie dough ball with back of cookie scoop. Bake for 10-11 minutes. Add a few marshmallows to the tops of each cookie, while still hot. Immediately return to oven on broil, to toast marshmallows, or toast with a blow- torch. When cookies are completely cooled, put a generous scoop of San Bernardo Italian Biscotti Ice Cream between two hot chocolate cookies, and slightly press together. Enjoy right away! Recipe provided by www.delightfulemade.com

Ingredients: Tiramisu Cocktail

San Bernardo Italian Escapes - Instructions: Tiramisu ice cream Rum coffee liqueur Rum cream liqueur Blend the ice cream and liqueurs together until Whipped cream smooth. You’ll only need to blend for 15-30 seconds, especially if the ice cream is softened slightly.

Pour into your favorite cocktail glasses. I used martini (ups glasses), but feel free to enjoy in a pretty wine glass or even in a rocks glass.

To mimic the classic tiramisu dessert, I decided to add rum coffee liqueur (like Kahlua) and rum cream liqueur (like Rum Chata) to round out the flavors of the tiramisu cocktail. These two liqueurs were a perfect match for the ice cream, however, I also tested whipped cream vodka in this cocktail. Feel free to substitute the cream liqueur for the vodka instead. Recipe provided by www.kleinworthco.com

Ingredients: New York Cheesecake

2 scoops San Bernardo American Rum Float Eascapes New York Cheesecake Ice Cream Instructions: 1.5 oz white rum 8 oz Add ice cream to your glass 2 crushed cookies Whipped cream Pour rum over the ice cream 1 tbsp chocolate sauce 2 tsp chocolate jimmies sprinkles Fill remainder of glass with cream soda.

Add whipped cream, crushed cookies, sprinkles & chocolate sauce on top. Recipe provided by www.theseasidebaker.com

Ingredients: Italian

2 pints San Bernardo Italian Instructions: Escapes Tiramisu Ice Cream 1 pint San Bernardo Italian Escapes Ice Cream Soften San Bernardo ice cream for 10-15 minutes 2 packages Lady Finger Cookies before making. 1 cup coffee strongly brewed 1 tbsp unsweetened cocoa powder. Evenly spread first pint of ice cream in the bottom of a 9x9” pan.

Pour coffee into a shallow bowl. One at a time, dip the ladyfingers in the coffee until soaked but not soggy then arrange over the softened ice cream.

Spread next pint of ice cream over the soaked lady- fingers. Repeat dipping and arranging the cookies.

Spread remaining pint of ice cream over soaked cookies. Lightly cover dish with plastic wrap and freeze for 4 hours. When ready to serve, sift with cocoa powder. Recipe provided by www.recipeforperfection.com

Ingredients: Affogato

1/3 cup San Bernardo Italian Instructions: Escapes ice cream equivalent to one scoop. Good flavors include: Amaretto Praline Prepare the or strong coffee. Cannoli For each serving, place the ice cream in a small glass. Italian Cheesecake Pour the espresso over the San Bernardo ice cream. Spumoni Serve immediately with a spoon. Tiramisu How do you eat an affogato? Do you it or eat it 1 1/2 ounces espresso equivalent with a spoon? Eat your affogato with a spoon! The to one shot idea of waiting for an affogato to melt is as silly as waiting for a hot fudge sundae to melt. An affogato is an ephemeral dessert—here one moment, gone the next—so spoon it up in perfect bites of hot and cold together. If you must slurp from the glass at the very end, I promise I won’t tell on you. Truthfully, San Bernardo Ice Cream is so good! I wouldn’t be surprised if you did just that. Be sure to check out San Bernardo ice cream yourself to start making your own fabulous affogatos right at home! Recipe provided by www.bubbyandbean.com

Ingredients: Tiramisu Ice Cream Float

2 scoops San Bernardo Utalian Instructions: Escapes Tiramisu ice cream 1/2 cup coffee, chilled 1-1/2 cup cream soda, chilled Place Tiramisu ice cream in a glass. Pour coffee and Whipped cream cream soda over ice cream. Top with whipped cream Cookie or wafer for garnish and garnish with a cookie or wafer.

This recipe represents a classic treat that is simple, but the San Bernardo ice cream takes it to the next level with the creamy, rich, natural Tiramisu flavor. Nothing can compare to this delicious Italian flavoring! Recipe provided by www.bubbyandbean.com

Ingredients: Spumoni Strawberry

2 scoops San Bernardo Italian Ice Cream Float Escapes Spumoni ice cream 1 cup strawberry soda, chilled Instructions: 1 cup cream soda, chilled Strawberries for garnish Place Spumoni ice cream in a glass. Pour chilled strawberry and cream soda over ice cream. Garnish with strawberries.

These floats are easy for the kids to help make as well. We can whip them up quickly, and enjoy the delicious indulgence thanks to San Bernardo's quali- ty, trustworthy ingredients. Halloween Hits Ingredients: Bleeding Fruit Monster

San Bernardo Tropical Escapes - Instructions: Pina Coolada Ice Cream 1 apple Cut fruit into segments and top with San Bernardo 1 mandarin orange Tropical Escapes Pina Coolada ice cream. Gummy worms Gummy monster eyes Add worms and monster eyes, then top with Raspberry syrup raspberry sauce blood for a monstery treat! Ingredients: Graveyard Shake

San Bernardo Tropical Escapes - Instructions: Loco 4 Coco Ice Cream Blend San Bernardo Tropical Escapes Loco 4 Coco ice Oreo cookies cream with chocolate syrup, then pour into a glass. Gummy worms Add crushed oreos to make soil, and top with gummy worms for a ghoulish delight! Ingredients: Giant Rotting Eyeball

San Bernardo Tropical Escapes - Instructions: Guanaban-ahhh! Ice Cream Gummy worms Super simple dessert hack for your little undead Gummy monster eyes demons to devour. Raspberry syrup Top a bed of gummy worms with San Bernardo Tropical Escapes Guanaban-ahhh! ice cream. Add a monster eyeball, then drizzle with raspberry sauce. Ingredients: Jack’o’lantern Surprise

San Bernardo Tropical Escapes - Instructions: Guava Have More Ice Cream Mandarin oranges Carefully cut a zig zag into the top of a manadarin orange and work the fruit pieces loose, removing them to create a hollow shell. Supplies: Draw a jack’o’lantern face on the shell and stuff with San Bernardo Tropical Escapes Guava Have More ice Marker pen cream, and place on top of the segments you removed earlier. Ingredients: Fruit Licorice Monsters

San Bernardo Tropical Escapes - Instructions: Mango Fiesta Ice Cream Licorice sticks Cut an apple in half with a zig zag design. Top with Apples San Bernardo Tropical Escapes Mango Fiesta ice cream. The add limbs and features using cut pieces of licourice. anksgiving Ideas Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES

Ingredients: Cinnamon Mango Bread Pudding San Bernardo Tropical Escapes - Mango Fiesta Ice Cream 3 slices of cinnamon raisin bread Instructions: 1 egg 1/3 cup milk Cut crusts off cinnamon raisin bread, then cut into 1/4 tsp cinnamon small triangles to arrange. 1 fresh mango 1 tbsp lemon juice Whisk egg, milk and cinnamon, then soak the bread 1 cup sugar in the mixture for 1-2 minutes.

Arrange soaked bread pieces in the silicon molds, pressing down the bread to make a compact base.

Bake at 350 degrees for 30 mins.

To make the sauce: dice up a mango. Cook mango with lemon juice and sugar. Bring to boil and let simmer for 20 mins, then leave to cool 10 mins. Supplies: Dress bread pudding with sauce and top with Mango Fiesta ice cream for a deliciously fruity bread Silicon mini pie mold pudding dessert! Ingredients: Native American Ice Cream Cone Holders Your choice of San Bernardo Escapes Premium Ice Cream Ice cream cones Instructions:

The base of these figures is a cardboard kitchen roll Supplies: core. Cut to size and check your ice cream cones sit happily over the top of the roll. Craft paper: Layer craft paper pieces to create your figures. For Brown these figures, glue on the pink faces first, then the Blue smocks. To make the smock, serrate the bottom edge Red before fixing the card to the roll. Cut out arms and Yellow hands and fix to the smock. Orange Pink Build the head dress flat, fixing feather shaped card Black to the headband before attaching it to the roll. Bend Marker Pen and shape the arms and feathers once atatched. Glue/tape Cardboard kitchen roll core Draw on a face with marker. Scissors Ingredients: Pilgrim Ice Cream Cone Holders Your choice of San Bernardo Escapes Premium Ice Cream Ice cream cones Instructions:

Just the same process as the Native American Cone Supplies: Holders, but with different colored craft paper.

Craft paper: Fix the feet on under the inside of the kitchen roll Brown core. Yellow Pink To make the hat lip, serrate the edge of a thin strip Black of black craft paper. Attach the serrated parts to the White hat, separating them to create the lip. Cover the Marker Pen serrated parts with the top piece of the hat to give a Glue/tape tidy, clean finish. Cardboard kitchen roll core Scissors Ingredients: Turkey Sundae

San Bernardo American Escapes - Instructions: Quadruple Chocolate Ice Cream wedges Make the turkey heads first to avoid the ice cream Nutterbutter cookies melting while you’re messing about with the faces. Candy corn Candy eyeballs Wedge a candy corn piece into the side of a Frosting Nutterbutter cookie to make the turkey’s beak. Chocolate sauce Fix a candy eyeball to the sides of the cookie using a small dab of frosting.

Scoop San Bernardo American Escapes Quadruple Chocolate ice cream into small ramakins.

Add shortcake for the turkey tail, and the pre-made turkey heads, then drizzle with chocolate sauce.

Gobble gobble! Ingredients: Pilgrim & Turkey Mini Cones San Bernardo Asian Escapes - Tahitian Vanilla & American Escapes Quadruple Chocolate Instructions: Ice Cream Mini ice cream cones Cut pieces of licourice and/or fruit gummy twists to Candy corn create the pilgrim’s mouth, moustache and hat rim. Licorice sticks Candy eyeballs The hat is half an Oreo with a peanut butter cup on Fruit gummy twists top. Cut a piece of candy corn for the buckle. Mini peanut butter cup Oreo cookie Wedge candy corn in the cones for feet too.

A quick and easy twist on mini ice cream cone treats that you can play with and make your own. Festive Fun Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES

Ingredients: Ice Cream Stuffed Donut Holes San Bernardo Italian Escapes - Cannoli Ice Cream Tube of dough Instructions: Powdered sugar Roll biscuit dough into small rounds.

Wrap a scoop of Cannoli ice cream with a biscuit round, squeezing the top to enclose the ice cream. Freeze the donut balls for 1 hour.

Deep fry until brown, then freeze for 2 hrs.

Supplies: Mix powdered sugar and water into icing. Tip: start with a bowl of icing, and very slowly add water to Deep fryer get the right frosting consistency. Drizzle over donut holes and serve. The base of these figures is a cardboard kitchen roll core. Cut to size and check your ice cream cones sit happily over the top of the roll.

Layer craft paper pieces to create your figures. For these figures, glue on the pink faces first, then the smocks. To make the smock, serrate the bottom edge before fixing the card to the roll. Cut out arms and hands and fix to the smock.

Build the head dress flat, fixing feather shaped card to the headband before attaching it to the roll. Bend and shape the arms and feathers once atatched.

Draw on a face with marker.

Ingredients: Hot Chocolate Reindeer Friends. San Bernardo Asian Escapes - Tahitian Vanilla Ice Cream Hot chocolate Instructions: Whipped cream Frosting Prepare your reindeer friends before making the hot Candy eyeballs chocolate drink. Red gum drops Pretzels Use frosting to glue pieces of pretzel, gum drops and Nutterbutter cookies candy eyeballs to Nutterbutter cookies to make the faces of the reindeer.

Customize a little sign with paper and pens.

Make a delicious hot chocolate drink topped with San Bernardo Asian Escapes Tahitian Vanilla ice Supplies: cream and whipped cream. Use toothpicks to keep the reindeer and sign wedged Paper, glue & markers into the ice cream. REMOVE TOOTHPICKS BEFORE Tooth picks CONSUMING. Just the same process as the Native American Cone Holders, but with different colored craft paper.

Fix the feet on under the inside of the kitchen roll core.

To make the hat lip, serrate the edge of a thin strip of black craft paper. Attach the serrated parts to the hat, separating them to create the lip. Cover the serrated parts with the top piece of the hat to give a tidy, clean finish.

Ingredients: Hot Chocolate Marshmallow Friends San Bernardo Asian Escapes - Tahitian Vanilla Ice Cream Hot chocolate Instructions: Whipped cream Frosting Use toothpicks to keep the marshmallow friends Candy eyeballs bodies together. Gum drops Pretzel sticks Fix buttons and faces to the friends with frosting.

We used a strawberry for the Santa hat and piped frosting around it for the hat rim, as well as a Santa Supplies: beard. REMOVE TOOTHPICKS BEFORE CONSUMING. Paper, glue & markers Tooth picks Ingredients: Festive Tree Cones

San Bernardo American Escapes - Instructions: Quadruple Chocolate Ice Cream Ice cream cones Go to town piping icing all over an ice cream cone! Frosting in a piping bag We picked traditional colors, but these look great in Iced holly cake decorations all different colors. Your imagination is the limit! Chocolate pieces Decorate with coordinated candy pieces and let the icing set for a couple of hours.

Serve your favorite San Bernardo ice cream flavor with a festive tree cone on top. Ingredients: Happy Holiday Ice Cream Train Topper San Bernardo American Escapes - Quadruple Chocolate Ice Cream Chocolate bars Instructions: Mini marshmallows Frosting Build your train using toothpicks to hold the Whipped cream marshmallow snowmen and train together. Use Melted chocolate frosting to glue the peppermint wheels in place. Gum drops Peppermint candies Melt some chocolate and dab dots onto the snowmen to create faces and buttons.

Sit on top of your ice cream and add whipped cream.

Supplies: REMOVE TOOTHPICKS BEFORE CONSUMING.

Toothpicks Ingredients: Peppermint Hot Chocolate Delight San Bernardo American Escapes - Double Fudge Mint Chocolate Brownie Ice Cream Instructions: Hot chocolate Peppermint candy canes Top your favorite hot chocolate with mint chocolate ice cream, whipped cream and finish with peppermint candy canes for a festive treat!