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Ice Cream Recipes

scoop3On the pages that follow are great tasting recipes that looked too good not to pass along. We hope you try them all! They’re delicious! And, if you feel inspired, we always welcome your great recipe suggestions, too! Some of our best flavors have come to us from our faithful fans.

scoop2If we decide to use your recipe, you’ll win a FREE 48 ounce package of Premium Cedar Crest Ice Cream! Of course, like any offer, it’s subject to availability, in that you will need to be in proximity of a Cedar Crest retailer to get your FREE ice cream. But other than that little stickler, if you have a recipe, send it on!

On to the recipes!

 
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Nutcracker Fudge Log

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Ingredients:

  • 1. quart (48 oz.) container Cedar Crest Fudge Walnut Brownie ice cream
  • 1. quart (48 oz.) container Cedar Crest Nutracker ice cream
  • 8 oz. bag toffee bits

Toppings:

  • Caramel Topping
  • Fudge Topping
  • Mint Leaves — optional
  • Candied Cherries or Fresh Raspberries — optional
 
 

Directions:

Soften Fudge Walnut Brownie ice cream. Place softened ice cream (approximately 4 cups or 2/3 container) between two sheets of plastic wrap. Roll plastic wrap and ice cream to form and shape a log about 7 inches long. Gently unroll from plastic wrap and wrap log in a clean piece of plastic wrap. Refreeze. Soften Nutcracker ice cream. On a piece of plastic wrap, place about 3-4 cups of the softened ice cream. Shape into a rectangle to fit the length of your Fudge Walnut Brownie log. Place frozen log on top of the Nutcracker ice cream rectangle. Gently roll and lift plastic wrap to roll log. Continue to place softened Nutcracker ice cream around Fudge Walnut Brownie log until covered completely with Nutcracker. Cover the ends with ice cream also. Wrap log in clean plastic wrap and refreeze.

After log is refrozen, pour the bag of toffee bits into a 9 inch by 13 inch dish. Take frozen log out of freezer, unwrap and roll in toffee bits until completely covered. Place toffee covered log onto a plate and freeze until ready to serve. Cut log in serving size pieces. Place a slice on a chilled dessert plate, drizzle with fudge and/or caramel topping. Garnish with a mint leaf and candied cherries or fresh raspberries. Yield: 10-12 servings

 
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BLUEBERRY BUCKLE
w/ Warm Blueberry Compote & Cedar Crest Lemon Sherbet

Developed by Larry London, Heidel House Resort, Green Lake, Wisconsin

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Ingredients:

  • 1/2 cup butter, unsalted
  • 2 cups Flour
  • 1. tsp. Baking Powder
  • 1/2 tsp. Salt
  • 3/4 cup Sugar
  • 1 Egg, Large
  • 1 tsp. Vanilla Extract
  • 1/2 cup Milk
  • 5 cups Blueberries, fresh, washed
  • 1 recipe Streusel Topping, recipe follows
  • 1 recipe Blueberry Compote, warm, recipe follows
  • 1 quart Cedar Crest Lemon Sherbet

Directions:

Preheat oven to 350 degrees. Butter and sugar a 10″ cake pan and reserve. Sift together flour, baking powder and salt and reserve. In a bowl, combine butter and sugar and cream with an electric mixer until light and fluffy, about 3 minutes.

Add egg and vanilla and continue mixing. Add flour and milk, alternating until combined. Remove from mixer and fold in blueberries. Pour batter into prepared pan, top with streusel topping and bake for 40-50 minutes or until cake tester comes out batter free. Cool 15 minutes prior to service. At service, cut cake and plate individual portions. Top with warm blueberry compote and a scoop of Cedar Crest Lemon Sherbet. Serve. Yield: 8 servings

Streusel Topping

Ingredients:

  • 1 tsp. Cinnamon, ground
  • 1/4 tsp Salt
  • 1/4 cup Brown Sugar, packed
  • 1 cup Flour
  • 4 oz. Butter, Chilled

Directions:

Combine ingredients in a mixing bowl and cut together with a pastry blender until fine crumbs are formed.

Blueberry Compote Topping

Ingredients:

  • 4 cups Blueberries, washed
  • 1 cup Sugar
  • Pinch – Salt

Directions:

Combine ingredients in a pan and cook over low heat to a light sauce consistency. Serve warm or refrigerate for future use.

 
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Raspberry Truffle

Developed by Randie Rowell, New Castle Place, Inc., Mequon, Wisconsin

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Crust:

  • 2 cups Oreos, crushed
  • 1 cup butter, melted
  • 1/2 cup sugar

Filling:

  • 3 cups Cedar Crest Red Raspberry ice cream, softened
  • 1/2 cup chocolate fudge sauce
  • 4 1/2 cups Cedar Crest Black Swan ice cream, softened
  • 3 cups whipped topping
OR
  • 3 cups chocolate whipped topping
  • 1/4 cup chocolate fudge sauce, optional
 
 

Directions:

Drizzle fudge sauce on plate before serving. Mix cookie crumbs, melted butter, and sugar. Press into a 9-10″ pie plate. Freeze. Spread softened Cedar Crest Red Raspberry ice cream in pie shell (1 1/2″ deep). Freeze. Spread hot fudge topping on top of frozen Cedar Crest Red Raspberry ice cream (1/4″ deep). Freeze. Spread softened Cedar Crest Black Swan ice cream on top of frozen fudge (2-2 1/2″ deep). Freeze. Top with chocolate or white whipped topping. Drizzle fudge sauce over whipped topping and we are GOOD TO GO! Yield: 12 servings

 
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Hot Fudge Ice Cream Bars

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Ingredients:

  • 1 (16 ounce) can chocolate syrup

Directions:

Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

Line the bottom of a 9×13 inch dish with a layer of Cedar Crest ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.