The Scoop On Sweet, Summer Delights


In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month (July 17 this year) as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90 percent of the nation’s population. In the proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.”

With this in mind, Cowabunga Ice Cream ( — a national super premium designer ice cream and healthful frozen yogurt brand — would like to share some tasty tidbits about ice cream and its impressive impact on our nation.

Far more than just a delicious dessert, ice cream impacts America’s economy at large.

“According to The International Ice Cream Association, the U.S. ice cream industry generates billions in annual sales and provides jobs for thousands of citizens,” notes Ellen Schack, founder and chief executive officer of Cowabunga Ice Cream.

“They report that about 9 percent of all the milk produced by U.S. dairy farmers is used to produce ice cream, contributing significantly to the economic well-being of the nation’s dairy industry.”

If that wet your whistle for more ice cream “intel” — consider these cool facts, figures and trends about America’s favorite frozen confection:


Photo courtesy of Family Features

Mini Coffee Ice Cream Sundae

Did you know?

• Each American consumes a yearly average of 23.2 quarts of ice cream, ice milk, sherbet, ices and other commercially produced frozen dairy products.

• The Northern Central states have the highest per capita consumption of ice cream at 41.7 quarts. 

• More ice cream is sold on Sunday than any other day of the week.

• Ice cream and related frozen desserts are consumed by more than 90 percent of households in the United States. (Source: Mintel)

• Ice cream consumption is highest during July and August.

• The most popular flavor of ice cream in the United States is vanilla (27.8 percent), followed by chocolate (14.3 percent), strawberry (3.3 percent), chocolate chip (3.3 percent) and butter pecan (2.8 percent). (Source: The NPD Group’s National Eating Trends In-Home Database)

• Children ages 2 through 12, and adults age 45 plus, eat the most ice cream per person. The average number of licks to polish off a single scoop ice cream cone is approximately 50.


Photo courtesy of Family Features

Creamy Latte Pops

The History of Ice Cream and the Cone

The true origin of ice cream is unknown, however reports of frozen desserts have been reported as far back as the second century B.C.

The first official account of ice cream in America was recorded in 1700 from a letter written by a guest of Maryland Governor William Bladen.

In 1812, Dolley Madison served a magnificent strawberry ice cream creation at President Madison’s second inaugural banquet at the White House.

Italo Marchiony produced the first ice cream cone in 1896. Marchiony, who emigrated from Italy in the late 1800s, invented his ice cream cone in New York City. Around the same time a similar creation, the cornucopia, was independently introduced at the 1904 St. Louis World’s Fair.

Stephen Sullivan of Sullivan, Mo. was one of the first independent operators in the ice cream cone business. In 1906, Sullivan served ice cream cones at the Modern Woodmen of America Frisco Log Rolling in Sullivan, Mo. (Sources: International Ice Cream Association, a constituent organization of the International Dairy Foods Association,


Photo courtesy of Family Features

Spaghetti and Meatball Sundae


Sundaes are sweet, but maybe it’s time for something sensational. Gale Gand, renowned pastry chef and mother of three, has partnered with Breyers to put a creative twist on the classic ice cream sundae.

Gand says that one of the secrets of a fantastic sundae is to start with high-quality ice cream as your base. “Even the most decadent sundae toppings can’t cover up a shortcut on ice cream,” said Gand.

“Breyers ice cream is full of rich ingredients and flavor, and you have many great varieties to choose from.”

These recipes bring the simple sundae to a whole new level of goodness. From the kid-friendly Spaghetti and Meatballs Sundaes to the sophisticated Mini Coffee Ice Cream Sundaes, there’s something to please everyone.

To give you the scoop on making your best sundae, Gand has these 10 tips:

10 Tips for Sundae Making

  1. Using store-bought ingredients makes sundae-making fast and easy. You can always doll things up, like dissolve some instant coffee in a little hot water and stir it into store-bought caramel sauce to make a coffee-caramel drizzle.

  2. Using whole nuts and dried fruit for add-ins can give your sundae extra texture and a big crunch.

  3. Roll scoops of ice cream in any kind of crumbs, crunched cereal or chocolate milk powder for an ice cream “truffle.”

  4. Use mini containers like egg cups, espresso cups and cordial glasses to make mini sundaes.

  5. Make a quickie fresh-fruit topping by mashing your favorite berries with a little white or brown sugar.

  6. To keep your ice cream from melting as fast, freeze your sundae bowls or dessert dishes overnight.

  7. To make your scoops more perfect-looking, dip your ice cream scoop in hot water in between scoops.

  8. Use two or more flavors of ice cream in a sundae to add extra flavor and flair.

  9. Simply tucking a cookie next to a scoop of ice cream, standing up, can really dress it up.

  10. Create an exotic-looking sundae by using a wooden skewer to thread fruit onto, and then stick it into a scoop of ice cream. Use things like berries, ripe peach wedges and banana slices.

For more tips and recipes, visit


Photo courtesy of Family Features

Pineapple and Chipotle Ice Pops

Mini Coffee Ice Cream Sundaes

Makes 4 servings; preparation time: 25 minutes

2 cups Breyers Coffee ice cream

salted caramel sauce*

almond whipped cream

1 shot espresso coffee

4 amaretti cookies

chocolate-covered coffee beans

Arrange 2 (1/4-cup) scoops ice cream in 4 demitasse coffee cups. Drizzle with salted caramel sauce, then top with almond whipped cream. Pour a little espresso into each cup, then garnish with cookies and coffee beans.

  • For salted caramel sauce, bring 3/4 cup sugar and 1/4 cup water to a boil over high heat in heavy-duty saucepan until caramel-colored. Remove from heat, then slowly stir in 1/2 cup whipping or heavy cream. Let cool, then stir in 1/4 teaspoon kosher salt. Let stand at room temperature until ready to use.

For almond whipped cream, whip 1/2 cup whipping or heavy cream, 1 teaspoon sugar and 2 drops almond extract in mixing bowl with electric mixer until soft peaks form. Chill until ready to serve.

Snow Ball Sundaes

Makes 4 servings; preparation time: 15 minutes; freeze time: 30 minutes

2 cups Breyers Mint Chocolate Chip ice cream

8 slices (1-1/2 inches thick) store-bought angel food cake

1/4 cup hot fudge topping, warmed

1/2 cup marshmallow creme, melted*

chocolate sprinkles

Freeze plate 30 minutes. Make 4 (1/2-cup) scoops ice cream and arrange on chilled plate.

Place 1 ice cream ball on 1 cake slice, then top with second cake slice. Shape cake around ice cream to encase it, using your hands to completely cover ice cream. Return to freezer until ready to serve. Repeat with remaining ice cream and cake.

To serve, arrange snow balls in 4 dessert bowls. Top with hot fudge topping, then marshmallow creme and sprinkles.

  • Easily melt marshmallow creme in a glass measuring cup in the microwave.

Spaghetti and Meatball Sundaes

Makes 4 servings; preparation time: 30 minutes; freeze time: 30 minutes

12 small scoops Breyers Rocky Road ice cream

1 cup chocolate sandwich cookie crumbs

2 cups strawberries, trimmed

2 tablespoons sugar

1 cup Breyers Natural Vanilla ice cream, divided

2 store-bought shortbread cookies, crushed

Freeze plate 30 minutes. For meatballs, arrange Rocky Road ice cream scoops on chilled plate. Place chocolate cookie crumbs on another plate. Roll scoops, one at a time, in cookie crumbs, then return to chilled plate until ready to serve.

For sauce, mash strawberries with sugar in medium bowl using potato masher or fork to make chunky sauce. Stir in additional sugar if desired.

To build sundaes, press vanilla ice cream through potato ricer* into 4 dessert bowls for spaghetti. Top each with 3 meatballs, then sauce. Top with crushed shortbread cookie cheese. Serve with a fork!

  • If a potato ricer is not available, simply scoop ice cream into bowls.

Ice Cream Lollipops

Makes 8 lollipops; preparation time: 15 minutes; freeze time: 30 minutes

2 cups Breyers Chocolate Chip Cookie Dough ice cream

chocolate-fudge flavor ice cream topping that freezes

pink or rainbow sprinkles

Freeze plate 30 minutes. Scoop 8 balls ice cream and place on chilled plate. Insert a wooden stick into each ball and freeze at least 30 minutes.

Meanwhile, pour ice cream topping into bowl. Dip frozen balls into ice cream topping, twirling to coat. Quickly decorate with sprinkles. Keep frozen until ready to serve.

Source: Breyers


Photo courtesy of Family Features

Malted Ice Cream Pie with a Waffle Cone Crust

Icy Delights

Making homemade ice cream for friends and family is a sweet way to celebrate summer — and it’s easier than you might think.

Ingrid Hoffmann, host of the Cooking Channel’s “Simply Delicioso” and “Delicioso” on Telefutura/ Univision, uses Eagle Brand® Sweetened Condensed Milk as a fool-proof base for these easy-to-make, tropically-inspired frozen treats. You don’t even need an ice cream maker — your freezer does the work.

To help you make your summer entertaining even more delightful, Ingrid has some helpful tips:

• Create easy homemade artisan ice cream made fresh with new flavor combinations using berries, lemon, fresh mint, espresso, honey, fresh herbs or spices. Try the recipe for Fresh Fruit Ice Cream or Pineapple and Chipotle Ice Pops for a cool summer treat.

• For beautiful desserts with little prep work, try layering ice cream between prepared short bread cookies for a gourmet inspired ice cream sandwich or cake. For a real crowd pleaser, create a topping bar where guests can select the ice cream toppings of their choice. You could also serve as ice pops by freezing the ice cream mixture in molds and inserting wooden craft sticks in the center.

• Instead of serving in a traditional bowl, make a bowl out of your favorite summer fruit. Take half of a small cantaloupe, mini watermelon or pineapple, and scoop out the flesh. Then cut a flat edge off the bottom of the skin to make it stable. Fill it with your ice cream and drizzle with chocolate sauce and add other fun toppings.

Visit (and in Spanish at for more dessert recipes, as well as helpful baking and entertaining tips.

Orange Cream Granita

Makes 4 cups; preparation time: 15 minutes

3 cups orange juice

1, 14-ounce can Eagle Brand Sweetened Condensed Milk

1 tablespoon fresh lemon juice

1 tablespoon grated orange peel

3/4 teaspoon rose water (optional)

Combine orange juice, sweetened condensed milk, lemon juice, orange peel and rose water, if desired, in large bowl; mix well.

Pour into 9-inch square baking pan. Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center to break up ice crystals. Pat mixture evenly into pan. Cover and freeze. Repeat every 30 minutes until granita is firm, about 4 hours.

Creamy Latte Pops

Makes 12 pops; preparation time: 10 minutes

1, 14-ounce can Eagle Brand Sweetened Condensed Milk

2 cups milk

1 cup heavy cream

1 tablespoon plus 1 teaspoon Folgers Classic Roast® Instant Coffee Crystals

2 teaspoons vanilla extract

Bring sweetened condensed milk to a boil in medium saucepan, stirring frequently. Reduce heat to low and cook, stirring constantly, about 15 minutes or until very thick.

Add milk, cream and coffee crystals slowly to saucepan on low heat, whisking until well blended. Remove from heat. Stir in vanilla. Cool completely, about 30 minutes.

Pour 1/3 cup cooled mixture into each of 12 (3 oz.) disposable plastic cups or 12 (3 oz.) ice pop molds. Freeze until partially frozen, 1-1/2(half) to 2 hours. Insert wooden craft sticks. Freeze until firm, about 6 hours or overnight.

TIP: To release from ice pop molds, dip quickly into warm water.

Pineapple and Chipotle Ice Pops

Makes 8 to 10 servings; preparation time: 15 minutes

1, 20-ounce can crushed pineapple in pineapple juice, undrained

1, 14-ounce can Eagle Brand Sweetened Condensed Milk

3/4 cup pineapple juice

1 tablespoon fresh lime juice

1/4 teaspoon chipotle chile powder

Place pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.

Spoon into 8, 4-ounce plastic ice pop molds or 10, 3-ounce wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.

Fresh Fruit Ice Cream

Makes about 1-1/2 quarts; preparation time: 10 minutes

Yield: about 1 1/2 quarts / Prep Time: 10 minutes

1, 14-ounce can Eagle Brand Sweetened Condensed Milk

1 tablespoon vanilla extract

1 cup pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries

Food coloring

2 cups (1 pint) heavy cream

Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use non-dairy whipped topping). Pour into 9-inch-by-5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.

Source: The J. M. Smucker Company

Malted Ice Cream Pie with a Waffle Cone Crust

Makes 12 servings

1-1/2 to 2 cups finely crushed or ground waffle or sugar cones (about 12 cones total. Waffle cones will yield 2 cups, sugar 1-1/2 cups.)

3 tablespoons honey

2 tablespoons unsalted butter, melted

1, 1-1/2 container (1.5 quarts) Vanilla Dreyer’s Slow Churned Light Ice Cream

1-1/4 cups Ovaltine Classic Malt Mix (or similar), divided

2 tablespoons lowfat milk

1, 8-ounce container frozen light whipped topping, thawed (optional)

Chopped malt balls (optional)

Combine crushed cones, honey and butter in large bowl; stir until evenly coated. Pour into 9-inch, deep-dish pie plate. Press mixture onto bottom and up side of plate. Freeze for 30 minutes.

Remove ice cream from freezer to soften for several minutes. Place ice cream and 1 cup Ovaltine in large mixer bowl; beat until combined. Spoon into prepared crust. Place in freezer while making topping. For topping, combine milk and remaining 1/4 cup Ovaltine in large bowl; stir in whipped topping. Spoon over pie. Freeze for 5 hours or until firm.

Sprinkle with chopped malt balls. Cut into 12 wedges (crust will be crumbly, but oh so good).

NOTE: Ovaltine Chocolate Malt, Ovaltine Rich Chocolate and Nestlé Nesquik Chocolate Flavor Powder taste great in the pie, too.

Source: Nestlé

From Family Features


Use the comment form below to begin a discussion about this content.

Requires free registration

Posting comments requires a free account and verification.