Summertime means to me more ice cream treats for the kids. When I was growing up, there was one summer I can remember Ma discovering Rocky Road ice cream. We enjoyed a small bowl every night. Another summer it was Cookies and Cream, just after a youth group trip to Vermont, and having our first taste of some there at the original Ben and Jerry’s. My parents also liked to make homemade vanilla ice cream when we had guests over, and Ma would serve a nice warm cobbler to go with it. Funny how ice cream can bring back memories from my past. And such happy memories too. Is there such thing as a bad ice cream memory?
Now my children and my brother’s children are making fond ice cream memories of their own, especially when they go do to my folk’s house at the lake, where the Ice Cream Boat makes frequent stops at their dock throughout the summer. When the kids hear the ice cream boat’s music they run to Nonni and Papa, jumping up and down to get a treat. And when answered with a “yes,” they run to the dock’s edge and wave like crazy for the Ice Ceam Boat to come over. Then with great concentration they make their selections, often changing their minds two or three times until they come up with the day’s treat. Of course as the boat putters away from the dock, the children ask Nonni, “will he come back tomorrow Nonni?”
A favorite choice of my daughter’s is Good Humor’s Strawberry Shortcake Ice Cream Bars, and although she may change her mind several times while the Ice Cream Boat Man waits patiently, she always ends up with those pink and yellow speckled bars. I thought it would be cool to create some of these treats for home, hopefully giving my kids more happy ice cream memories.
- 3 ounce box strawberry flavored gelatin, I use Natural Desserts brand*
- 3.8 ounce box vanilla non-instant pudding mix, I used Dr. Oetkers Organics
- ½ cup chilled unsalted organic butter, divided
- 1 cup oat flour, divided
- 28 ounce container good vanilla ice cream, softened
- 14 ounce container good strawberry sorbet, softened
- Place the contents of strawberry gelatin packet, ¼ cup butter, and ½ cup oat flour in a bowl.
- Using a fork or pastry blender, blend the contents until a small crumb is obtained. Spread crumbles on a waxed paper lined cookie sheet and freeze.
- Repeat the same process with the vanilla pudding mix, ¼ cup butter, and ½ cup oat flour, and freeze crumbles on a tray as well.
- Spread the softened vanilla ice cream onto a parchment paper lined 9×13 inch jelly-roll pan. The paper should extend over the edges- this will help you later to lift the dessert from the pan and slice it.
- After spreading the vanilla ice cream to the edges of the pan, dollop spoonfuls of strawberry sorbet over the ice cream, and swirl using a butterknife or chopstick.
- Remove both vanilla and strawberry crumbles from the freezer and top dessert, slightly pressing them into the ice cream.
- Freeze 1-2 hours or until firm. Lift dessert from the pan using the parchment paper, slice, and serve.
Next I am going to attempt Good Humor’s Chocolate Eclair. Just think of all the flavor combinations we can create with these little crumbles. Orange Creamsicle anyone?