Cool Treats to Beat the Heat: Board the Ice Cream Truck for Sweet Summer Recipes

Sweet Summer Treats to Beat the Heat

Cinnamon Roll Ice Cream Sandwiches

This partnership between cinnamon rolls and ice cream is a match made in heaven. Perfect for a summer afternoon snack, this recipe from General Mills Foodservice is easy to make.

Ingredients:

• Cinnamon roll dough
• Vanilla ice cream

Directions:

1. Preheat oven and bake cinnamon roll dough according to package instructions
2. Let the cinnamon rolls cool and then slice them in half horizontally
3. Add a scoop of vanilla ice cream on the bottom half of each cinnamon roll
4. Top with the other half of the cinnamon roll and freeze for at least an hour
5. Enjoy!

Lemon Icebox Pie

This classic Southern dessert offers a tart lemon counterpoint to the sweet components. This recipe from pastry chef Shaun Davis of Cotton Blues Kitchen uses ginger snaps and vanilla wafers to create the crust.

Ingredients:

• Ginger snaps
• Vanilla wafers
• Sugar
• Lemon juice
• Egg yolks
• Heavy cream

Directions:

1. Crush ginger snaps and vanilla wafers in a bowl and mix with sugar and melted butter to create crust
2. Bake crust for 10-15 minutes
3. Mix together sweetened condensed milk, lemon juice, and egg yolks, and pour into crust
4. Whip heavy cream until stiff peaks form, and spread over the top of the lemon mixture
5. Refrigerate for at least 2 hours before serving

Rhubarb and Brown Butter Ice Cream Pies

Pastry chef Rodney Cerdan poaches rhubarb in vanilla syrup and turns it into a jam for these individual pies. Homemade brown butter ice cream adds the finishing touch.

Ingredients:

• Frozen pie crust
• Rhubarb
• Sugar
• Vodka (optional)
• Egg yolks
• Unsalted butter
• Heavy cream

Directions:

1. Preheat oven and bake pie crusts according to package instructions
2. Cook rhubarb, sugar, and vodka in a pot until it becomes a jam-like consistency
3. Whisk egg yolks and sugar in a separate bowl and heat with brown butter until it thickens
4. Mix heavy cream and rhubarb jam and combine with egg mixture
5. Freeze the mixture in an ice cream maker for 20-25 minutes
6. Scoop ice cream on each cooled pie crust and freeze for at least an hour before serving

Thai Watermelon Popsicles

Chef Rebecca Peizer adds a Thai twist to watermelon popsicles with the use of kaffir lime leaves, Thai bird chiles, and ginger. Easy to make and can be prepped ahead to have on hand.

Ingredients:

• Watermelon
• Lime juice
• Honey
• Kaffir lime leaves
• Thai bird chiles
• Ginger

Directions:

1. Blend watermelon, lime juice, honey, kaffir lime leaves, Thai bird chiles, and ginger in a blender
2. Pour mixture into popsicle molds and freeze for at least 3 hours
3. Enjoy!

Orange Mint Granita

This sweet treat is easy to make, and orange zest and fresh mint add pops of color to the plate.

Ingredients:

• Water
• Sugar
• Orange juice
• Orange zest
• Fresh mint leaves

Directions:

1. Combine water, sugar, orange juice, and orange zest in a pot and heat until sugar has dissolved
2. Simmer the mixture for 10 minutes and then let it cool
3. Pour mixture into a shallow container and add fresh mint leaves
4. Freeze for at least 2 hours, breaking up with a fork every 30 minutes until it becomes slushy
5. Serve and enjoy!

Originally Post From https://www.foodservicedirector.com/recipes/recipe-report-all-aboard-ice-cream-truck-these-sweet-summer-treats

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