The Good Stuff

Nutcracker Fudge Log logo

Nutcracker Fudge Log

This is my favorite dessert!

view recipe

Nutcracker Fudge Log logo

Nutcracker Fudge Log

Ingredients:

1 quart container Cedar Crest Fudge Walnut Brownie ice cream
1 quart container Cedar Crest Nutcracker ice cream
8 oz toffee bits
Caramel & Fudge Topping
Mint leaves - optional
Cherries or Raspberries for garnish

Directions:

Soften Fudge Walnut Brownie ice cream. Place softenend ice cream bwtween 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 to 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 softenend Nutcracker ice craem 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 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 place and drizzle with caramel and fudge topping. Garnish with a mint leaf and cherries and/or raspberries.

Blueberry Yum logo

Blueberry Yum

My favorite with warm blueberry compote and Cedar Crest Triple Citrus Sherbet!

view recipe

Blueberry Yum logo

Blueberry Yum

Ingredients:

1/2 cup unsalted butter
2 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 large egg
1 tsp vanilla
1/2 cup milk
5 cups fresh, washed blueberries
1 recipe Streusel topping
1 recipe Blueberry compote, warm
1 quart Cedar Crest Triple Berry 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. Cut cake and serve with warm blueberry compute and a scoop of Cedar Crest Triple Citrus sherbet.

Streusel Topping Recipe:
1 tsp ground cinnamon
1/4 tsp salt
1/4 brown sugar, packed
1 cup flour
4 oz chilled butter

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

Blueberry Compote Recipe:
4 cups washed blueberries
1 cup sugar
Pinch of salt

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

Raspberry Tried and True logo

Raspberry Tried and True

What's better than raspberry and chocolate!? Enjoy my recipe!

view recipe

Raspberry Tried and True logo

Raspberry Tried and True

Crust:

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

Filling:

3 cups Cedar Crest Raspberry ice cream, softened
1/2 cup chocolate fudge sauce
4.5 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 a plate before serving. Mix cookie crumbs, melted butter, and sugar. Press into a 9-10" pie plate. Freeze. Spread softened Cedar Crest Red Rasberry ice cream in pie shell. Freeze. Spread hot fudge topping on top of frozen Cedar Crest Red Raspberry ice cream. Freeze. Spread softened Cedar Crest Black Swan ice cream on top of frozen fudge. Freeze. Top with chocolate or white whipped topping. Drizzle fudge sauce over whipped topping and enjoy!

Oxford's Favorite! logo

Oxford's Favorite!

This is my nephew's, Oxford, favorite dessert!

view recipe

Oxford's Favorite! logo

Oxford's Favorite!

Ingredients:

1 (16 oz) can of chocolate syrup
3/4 cup peanut butter
19 Cedar Crest ice cream sandwiches
1 (12 oz) container frozen whipped topping, thawed
1 cup salted peanuts

Directions:

Pour the chocolate syrup into a medium microwave safe bowl and cook 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 9x13 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 and serve!

Raspberry ICE Float logo

Raspberry ICE Float

ICE float with taste a fizzle.

view recipe

Raspberry ICE Float logo

Raspberry ICE Float

2 -  Scoops of Raspberry Sherbet

3 - whole strawberries

16 oz - pomegranate ICE water

1 - mug

 

 

Grasshopper logo

Grasshopper

A cool after dinner desert drink to enjoy.

view recipe

Grasshopper logo

Grasshopper

This recipe uses Liqueurs that contain alcohol. This drink is intended for those of legal drinking age.

Directions:

Add all ingredients to a blender and blend until smooth. Drizzle chocolate syrup in your cup/glass then add blended ingredients. Sprinkle shaved chocolate on top to finish.

Alternative: After blending and adding the drink to your cup, use some whip cream to finish the top and drizzle more chocolate syrup over the whip cream.

Ingredients:

  • 3-4 scoops Cedar Crest Vanilla Icecream
  • 2 shots Creme de Menthe
  • 1 shot Creme de Cacao
  • Chocolate Syrup
  • Shaved Chocolate

The Snackery's Sherbet Whip

Cool and refreshing for the summer!

view recipe

The Snackery's Sherbet Whip

2 scoops of your favorite Cedar Crest Sherbet

1 scoop Cedar Crest Vanilla Ice Cream

Generous splash of any "white" sode (i.e. Sprite, 7-Up, etc.)

Blend together.

Enjoy!

Strawberry Baked Alaska logo

Strawberry Baked Alaska

This dessert can be made one day ahead and stored in the freezer, making it ideal for entertaining. We love it all summer long!

view recipe

Strawberry Baked Alaska logo

Strawberry Baked Alaska

A delicious summer dish we enjoy on our outdoor pario. A favorite with both children and adults.
Yield
Makes 12 servings

Ingredients

  1. Cake
    • Nonstick vegetable oil spray
    • 4 large eggs
    • 1/2 cup sugar
    • 1 1/2 teaspoons vanilla extract
    • 3/4 cup sifted cake flour (sifted, then measured)
    • 1 tablespoon poppy seeds
    • 6 tablespoons (3/4 stick) unsalted butter, melted, cooled
  2. Filling
    • 2 pints strawberry sorbet, softened
    • 1 quart strawberry ice cream, softened
  3. Meringue
    • 6 large egg whites
    • 3/4 cup sugar
    • 1/2 teaspoon vanilla extract
 

Preparation

  1. For cake:
    1. Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.
    2. Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.
  2. For filling:
    1. Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.
  3. For meringue:
    1. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.
    1. Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)
    2. Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter. Serve immediately.
Mandarin Dessert  logo

Mandarin Dessert

My Mom's favorite dessert recipe from the JOY'S of Jell-O

view recipe

Mandarin Dessert  logo

Mandarin Dessert

1 can (11 oz.) mandarin Orange sections
2 packages (3oz. each or 1 package (6oz. Jell- O Orange Gelatin
2 cups boiling water
1  pint orange sherbet 

Drain oranges, measuring syrup. Add water to syrup to make 1 cup.  Dissolve gelatin in boiling water.  Add measured liquid.  Add sherbet by spoonfuls, stirring until melted.

Chill until thickened.

Fold in oranges, researving a few for garnish.

Pour into serving bowl or individual serving dishes, 

Chill until set-- at least one hour.  Garnish with reseved mandarin orange sections and mint leaves.

makes 5 cups

Orange Dream Delight logo

Orange Dream Delight

Enjoy a cool summer drink on a hot sunny day!!

view recipe

Orange Dream Delight logo

Orange Dream Delight

2 to 3 scoops of Cedar Crest Natural Vanilla Ice Cream

2 to 3 scoops of Cedar Crest Orange Sherbet

12 oz can of Orange Crush (or 7-up if preferred)

Orange slices for garnish (optional)

 

Alternate vanilla ice cream with orange sherbet.

Add orange crush (or 7-up if preferred)

Add orange slice on the side of the cup (optional)

ENJOY!!!

Vanilla Milkshake logo

Vanilla Milkshake

This is a truly classic recipe.

view recipe

Vanilla Milkshake logo

Vanilla Milkshake

(4 servings)

 

2 cups Cedar Crest Vanilla Ice cream

1 cup whole milk

1 teaspoon vanilla extract

 

In a bender, combine ice cream, milk and vanilla extract.  Blend until smooth.  Pour into glasses and serve.

 

 

Tom & Jerry logo

Tom & Jerry

Recreate the flavors of the holiday!

view recipe

Tom & Jerry logo

Tom & Jerry

Use: 1 tbsp. Tom & Jerry Mix in a cup or coffee cup

Add: 3/4 jigger of rum, 3/4 jigger of brandy.

Fill cup to the brim with hot water. Sprinkle top with grated nutmeg.

Egg Nog logo

Egg Nog

Recreate the flavors of the holiday!

view recipe

Egg Nog logo

Egg Nog

Blend: 1 qt. or milk and 1 cup of heavy cream.

Add: 1 container (14 oz.) Tom & Jerry Mix

Stir Well & Add: 1 cup of whiskey, 1/2 cup of brandy. Chill for several hours. Stir and sprinkle top with grated nutmeg.

Children's Egg Nog logo

Children's Egg Nog

Recreate the flavors of the holiday!

view recipe

Children's Egg Nog logo

Children's Egg Nog

Blend: 2 tbsp. of Tom & Jerry Mix. Fill cup with hot water or milk. Sprinkle top with grated nutmeg.

French Toast logo

French Toast

Recreate the flavors of the holiday!

view recipe

French Toast logo

French Toast

Use: Add milk to 1 cup of Tom & Jerry Mix to get a proper consistency for dipping. Dip bread into mixture. Cook until each side is golden brown.

Submit your favorite ice cream recipe