The heat is on. Spend a lazy day cooling out with one of these easy-to-make treats.
Let the kids help make these No-Bake Cookie Dough Ice Cream Sandwiches by McCormick
Serving Size: 1 bar
1/2 cup creamy peanut butter
1/3 cup butter, softened
2/3 cup confectioners’ sugar
1/3 cup firmly packed brown sugar
2 teaspoons McCormick® Extra Rich Pure Vanilla Extract
1 1/4 cups vanilla wafer crumbs (about 35 vanilla wafers)
1 cup miniature chocolate chips
4 cups vanilla ice cream, softened
Mix peanut butter and butter in large bowl until well blended. Add sugars and vanilla; stir until blended and smooth. Stir in vanilla wafer crumbs and chocolate chips. Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Press 1/2 of the dough into even layer pan. Pat remaining dough on parchment or wax paper into 8-inch square. Gently spread ice cream over layer on pan. Flip 8-inch square layer onto top of ice cream. Peel back parchment paper. Cover with foil. Freeze 3 hours or until firm. Let stand at room temperature 2 to 3 minutes to allow ice cream to soften slightly. Cut into 16 bars. Wrap each in plastic wrap. Store in freezer.
Take it to the roof with a Strawberry Shortshake. With the help of a lil’ vodka, this satisfies your happy hour and sweet tooth fix.
Oh yesss… nothing saves the day like these Chocolate-Stuffed Rasberries. After prepping them as directed, freeze them to create a cold flavor blast with lots of indulgence.
1 cup of fresh raspberries, washed
Milk chocolate chips
White chocolate chips
Clean raspberries then lay them on a paper towel to soak up the excess water. Gently push either a milk chocolate chip or a white chocolate chips into the center of each raspberry. Serve immediately and enjoy.
Recipe and photos by For the Love of Cooking.net
Sit a spell on the front porch with a rediculously simple Frozen Sweet Tea Pop by Betty Crocker. You can get creative by adding a slice of lemon, fresh mint (or both) to the cup before pouring in the mixture to freeze.
4 bags black tea
8 cups water
1/2 cup sugar
32 small paper drinking cups
32craft sticks (flat wooden sticks with round ends)
In 3-quart saucepan, place tea bags and 4 cups of the water. Heat almost to boiling. Remove tea bags. Pour mixture into 1-gallon heatproof pitcher. Add sugar and remaining 4 cups water; stir until sugar is dissolved. Refrigerate 1 hour to cool. Into each paper cup, pour 1/4 cup tea mixture. Place small piece of foil over top of each cup. Make small slit in center of each piece of foil; insert stick. Place cups on tray. Freeze at least 5 hours. Tear off paper cups and serve.