Attention Ice Cream Lovers: Here’s a challenge to make you smile. Enjoy ice cream served a different way every day for a full week. These seven suggestions demonstrate how easy and enjoyable this challenge can be. Feel free to include your own favorite ways to serve ice cream as well.
Ala Mode: A fancy way of saying, “I’ll have a scoop of ice cream on top of my pie.” A classic combination is warm apple pie topped with a scoop of vanilla ice cream.
Banana Split: Cut a banana in half lengthwise and lay together in an oblong bowl. Top with three scoops of ice cream. The classic combination is vanilla, chocolate and strawberry, but use your imagination. Spoon one or more syrups over the ice cream. Hot fudge is a good place to start. Garnish with whipped cream and chopped nuts.
Brownie Alaska: Start with a pan of brownies cut in 3-inch-square pieces. Cut slices of ice cream the same size. Keep ice cream in the freezer until time to bake in a 350-degree oven. Make a meringue by beating six large egg whites, a dash of salt, and 1/2 tsp. cream of tartar in a mixer, until soft peaks form. Continue to beat while gradually adding 3 tablespoons of granulated sugar, until peaks stand alone, when the beater is lifted out of the bowl. Arrange the brownies on a foil-lined cookie sheet. Place a slice of ice cream on each brownie. Spoon the meringue over each brownie until no brownie or ice cream is showing. Bake until meringue begins to brown, but no longer than five minutes.
Cone: Legend has it the first ice cream cone was created by a fast-thinking waffle maker at the 1904 St. Louis World’s Fair, when the ice cream vendor in the adjacent booth ran out of cups. He quickly rolled one of his waffles into the shape of a cornucopia and handed it to the ice cream vendor, who filled it with ice cream. The idea quickly caught on. Months earlier, an Italian immigrant to the United States was granted a patent for the ice cream cone. Like they say, great minds think alike.
Root Beer Float: Place 2 scoops of ice cream into a glass. Hold the glass at an angle and slowly pour 3/4 cup root beer over the ice cream. It will fizz, but take it slowly and it won’t overflow.
Sandwich: Start with two cookies, 2-3 inches in diameter. Spread one with a generous scoop of ice cream, Top it with the other. Sugar, chocolate chip or oatmeal raisin cookies are among the popular choices.
Waffles: Toast frozen waffles or bake batter in a waffle maker. When cooled, top with scoops of ice cream, and syrup or fruit preserves.
For a fun picture book about the joys of ice cream check out SCOOP THE ICE CREAM TRUCK by Patricia Keeler.
Marilyn Ostermiller is a long-time business journalist who now writes for children. You can follow her on Twitter @Marilyn_Suzanne.
In case you missed Part 1 of this ICE CREAM series, here’s the link: