Vicki’s granddaughter, Claire, enjoys helping in the kitchen. She was over for the night and it was decided that she got to help plan the menu which started with dessert (of course). Claire immediately shouted out, “banana splits!!” That was a bit of a shock because Vicki hadn’t made one since she helped her dad make them, many years ago.
Here is a recipe the kids will love putting together.
Banana Splits
Servings 4
Ingredients
- 3 pints your favorite ice cream flavors
- 4 bananas
- 1 can whipping cream
- 1/2 cup raspberries or blueberries
- 1/3 cup toffee chips
Instructions
- Peel and slice bananas and place in 4 bowls.
- Place berries on top of bananas.
- Place 1 scoop of each type of ice cream on top of berries - or whatever ice cream your child wants.
- This is the best part. Let your child squirt the cream on top. Add the toffee chips. You can use real whip cream that you beat yourself, but your child won't have as much fun!!
Notes
Vicki said her dad sometimes put a little peanut butter on the bananas which was always a fun "surprise". You can use chocolate or peanut butter chips instead of the toffee chips.
This is the perfect recipe for the young chefs in your family! These ice-cream sandwiches need to freeze for an hour, so make sure the kiddos know they will have to wait a bit before digging in.
Chocolate Wafer Ice-Cream Sandwiches
Servings 6
Ingredients
- 12 thin chocolate wafer cookies
- 1 container Oreo cookie ice cream
- 1/4 cup sprinkles their favorite colors
Instructions
- Lay 6 cookies on a small sheet pan you can fit in the freezer.
- Let the ice cream soften a bit for easier handling.
- Put one scoop of ice cream on each cookie and top with another cookie.
- Put sprinkles in a shallow bowl.
- Roll the sides of the cookie in the sprinkles and freeze for at least an hour.
This make-ahead ice cream dessert is a fabulous dish that feeds a crowd!
Ice Cream Sundae Cake
Servings 30
Calories 292kcal
Ingredients
- 24 ice cream sandwiches
- 1 container 16 ounce whipped topping
- 1 jar 12 ounce fudge ice cream topping
- 1 jar 12 ounce caramel ice cream topping
- 1/2 cup chopped nuts optional
- Cocoa powder for dusting
Instructions
- Place 12 (or as many that fit) ice cream sandwiches on the bottom of a 9 x 13 pan. Top with 1/3 of the container of whipped topping.
- Next top with 1/2 jar of caramel and fudge toppings.
- Add remaining ice cream sandwiches.
- Top with 1/3 more of the whipped topping and remaining caramel and fudge.
- Put in the freezer to set for about an hour.
- Top with remaining whipped topping. Sprinkle with nuts (if using) and dust with cocoa powder.
- Put in freezer for 2-3 hours before serving.
Notes
Leftovers? Just put back in the freezer (lasts a few months) and re-serve.
Moose Milk has been served at our neighborhood holiday parties for years and everyone loves them, but BEWARE – this is a very potent cocktail and if too many are consumed, there will be consequences and repercussions! One more word of advice, if you want to make another batch, but have run out of vodka and/or rum, please don’t substitute with a bottle of Jack Daniels – been there, done that, not good.
Creamy Moose Milk Cocktail
Ingredients
- 1/2 gallon vanilla ice cream slightly softened
- 1/2 gallon whole milk
- 1 cup dark rum
- 1 cup Kahlua
- 1 cup vodka
- Nutmeg garnish
Instructions
- In a large punch bowl, mix all ingredients and serve with a sprinkling of nutmeg on top.
- To keep cold, make an ice ring by freezing water in a bunt pan and float the ice in the punch bowl.
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Great flavors make this easy, elegant dessert the perfect treat for your simple celebration. You may want to consider doubling the recipe because you will undoubtedly hear “MORE PLEASE!”
Warm Cinnamon Apples with Vanilla Bean Ice Cream
Servings 4
Ingredients
- 3 Tbsp unsalted butter
- 3/4 tsp cinnamon
- 1/4 cup light brown sugar
- 1/2 tsp allspice
- 2 large Granny Smith apples thinly sliced
- Vanilla bean ice cream
Instructions
- Melt butter in a small frying pan.
- Add cinnamon, brown sugar and allspice and stir for a couple of minutes.
- Add apples and sauté until soft.
- Serve over vanilla bean ice cream.
Notes
For added texture and flavor, top with dried cranberries or chopped walnuts.
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The term “pudding” is used in Australia and the United Kingdom for very moist cake. This dessert is simple to make. The cake or pudding portion can be made earlier in the week and frozen if you want to get a jump start on your simple celebration.
Sticky Toffee Date Pudding
Servings 10
Ingredients
- 1 1/2 cups chopped dates
- 1 tsp baking soda
- 5 1/2 Tbsp unsalted butter divided
- 2 cups light brown sugar divided
- 2 large eggs
- 1 1/4 cups self-rising flour
- 1 cup whipping cream
- 1/2 tsp vanilla extract
Instructions
Pudding
- Preheat oven to 350°.
- Place chopped dates in a medium glass bowl.
- Stir in baking soda.
- Add 1 cup of boiling water, stir and let sit for about 20 minutes.
- With an electric mixer, cream together 4 Tbsp butter and 1 cup brown sugar.
- Add the eggs, one at a time, and beat until batter turns pale and is smooth.
- Fold in the flour with a metal spoon and then add date mixture.
- Stir until combined.
- Pour the mixture in a 8 inch cake pan that has been greased with cooking spray.
- Bake for about 35-40 minutes until cooked through.
- Let cool for 5 minutes and turn out onto a wire rack.
- Once cooled, place on a plate, or freeze until ready to use.
Sauce
- In a small saucepan, combine 1 1/2 Tbsp butter, whipping cream, vanilla and 1 cup light brown sugar. Cook on low heat until butter is melted, then 5 minutes longer.
Notes
To serve, cut pudding into wedges on a plate along with a scoop of ice cream. Pour sauce on top.
