July Is National Ice Cream Month
. . . Any Wonder?!

The end of July is insight and as I write my column, the thermometer is reading 90 degrees and perfect timing to celebrate the invention of ice cream.. It’s been just over twenty years since President Ronald Reagan designated July as National Ice Cream Month, recognizing the smooth, creamy treat as a fun and nutritious food enjoyed by a full 90% of the nation’s population. In his proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.” Sounds good to me . . . make mine chocolate, please! The country’s ice cream industry generates over $20 billion annually, to which most of us contribute on a regular basis, I’m sure. Vanilla continues to claim its spot at the top as America’s favorite ice cream flavor, with chocolate coming in a close second.

Supermarket sales indicate that ice cream bars are the largest dollar market share of the frozen novelty market, followed by yogurt novelties and frozen ice cream sandwiches.

Regardless of how we eat it, ice cream is still a great all-American treat . . . and aren’t we glad?

 

Heavenly Ice Cream Oreo Dessert
24 Oreo cookies, crushed
¼ cup butter, melted
½ gallon ice cream, softened (your choice, but vanilla or chocolate is best)
1 can sweetened condensed milk
½ cup butter or margarine, softened
16 oz. chocolate syrup
1 tsp. vanilla
8 oz. whipped topping
1 cup chopped pecans or walnuts

Mix cookie crumbs with melted butter and press into 9x13" pan. Freeze 30 minutes. Top with softened ice cream and freeze another 30 minutes. Make a syrup with the condensed milk, chocolate syrup and butter by bringing to a boil in a saucepan. Simmer 5 minutes and then stir in vanilla. Pour on top of ice cream and freeze another 30 minutes. Spread Cool-Whip over the top. Sprinkle with chopped nuts. About 30 minutes before serving, place in refrigerator to help ease in serving.

 

Quick and Delicious Homemade Vanilla Ice Cream
½ pint light cream
Can of sweetened condensed milk
1-2 tsp. vanilla extract (according to taste)

Pour all ingredients into a mixing bowl and mix until smooth. Transfer the whole mixture into an ice cream maker and freeze according to manufacturer’s instructions.

 

Creamy Diabetic Delight
1 Angel food cake
½ gallon sugar-free vanilla or strawberry ice cream, slightly softened
2 qts. fresh strawberries
Sugar substitute to taste

Cut cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lined oblong baking dish, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut into squares and top with strawberries.

 

Homemade Butter Pecan Ice Cream
½ pint light cream
½ pint heavy cream
2 oz. brown sugar
1 Tbsp. butter
¼ cup of pecans, chopped
½ tsp. vanilla extract (or according to taste)

Place the light cream, sugar and butter into a saucepan and mix together over a low heat. Stir until the mixture starts to bubble around the edges. Remove the saucepan from the heat and allow to cool.
When the mixture is cold, transfer it to an ice cream maker and stir in the heavy cream and vanilla. Freeze according to the manufacturer’s instructions but remember to add the pecan nuts as the ice cream starts to harden..