Cap'n Crunch Ice Cream

Cap'n Crunch Ice Cream

Welcome to Plain Chicken on al.com!
We didn't use our ice cream maker much at all this Summer.  I decided that I couldn't let the warm weather go away without making ice cream at least once this year. 
I was looking for a simple, no cook ice cream and found this Eagle Brand recipe that seemed to fit the bill.  It was incredibly simple to mix together and it tasted fantastic!  We both loved the crushed up Cap'n Crunch cereal in the ice cream.  It was like eating a bowl of frozen cereal and milk.  Chicken Legs said he liked this better than our Krispy Kreme Ice Cream.  I don't know about that, but it was really, really good. 

Chocolate Peanut Butter Ice Cream

Some ice creams are meant to be slowly savored, bite by tiny bite. This is not that ice cream. This is the one that you'll want to ravage until there's nothing left but a shiny clean bowl.  

Happy National Ice Cream Month

In honor of National Ice Cream month, the Ultimate Coupons design team decided to have a little fun with everyone’s favorite frozen treat. Simply find your favorite ice cream flavor on the chart and see what your love of that flavor really says about your personality. We admit that these results aren’t scientifically proven, but they’re probably about as accurate as your daily horoscope. Except for the Frozen Yogurt one – that is totally, 100% true. Trust us.

The Best Ice Cream

Ciao Bella

Cherry Ice Cream

I usually am not a fan of fruit flavored ice creams except when they are homemade with fresh fruit.  Ever since getting my ice cream maker, I love making ice creams with fresh fruit.

A few weeks ago I made some cherry ice cream and I think it may be my favorite fruit flavored ice cream yet. The ice cream is creamy with cherry flavor throughout. I left a few cherry bits in there to add some flavor and texture

Toasted Coconut Ice Cream

There are times when I am suddenly quite susceptible to the power of suggestion. I get a bit caught off guard by it to tell you the truth. Perhaps I am just being lazy and lack the energy necessary to summon up creativity and initiative. You know, those essential elements required to come up with independent thoughts. Perhaps its just 'control fatigue' and I just need someone else to be in charge for awhile.

“So, what movie do you want to go see?”
“I dunno, what movie do you want to see?”
“Planet of the Apes.”
“Yeah, I want to see that too.”

Then minutes later I find myself in a dark theater looking at a bunch of damn dirty apeswhen what I really wanted to see all along was “The Help”. How could I have forgotten that? Letting someone else take charge doesn't always work out well. Its not like I am usually at a loss for opinion – its just that sporadically and for no apparent reason I blank out and just do what I’m told.
It is as if at these moments someone is working Jedi powers over me.

“Let me see your identification.”
“You don’t need to see his identification.”
“We don’t need to see his identification.”
“These aren’t the ‘droids your looking for.”
“These aren’t the droids we’re looking for.”
“He can go about his business".”
“Go about your business.”
“Move along, move along.”
“Move along, move along.”

It would be nice if everyone who decides to exercise Jedi/Svengali-like powers over me was as good at understanding me needs as David Lebovitz is. When I give it up to him he always suggests something that is worthwhile and the kind of thing I would feel strongly -- that is, I would feel strongly about it if I knew of it in the first place.
His suggestions for me are always spot on. This means I can trust him.
I had just finished making his Toasted Coconut Ice Cream and was licking the dasher clean when:

“You don’t want to eat that by itself.”
“I don’t want to eat this by itself.”
“I suggest you swirl it with Mango Sorbet.”
“I know, I’m going to swirl this with Mango Sorbet!”

And before you know it I once again had the ice cream maker out and, just as David suggests in his book and features with a delicious photograph, I was swirling Mango Sorbet into my Toasted Coconut Ice Cream.
It was sublime!
So you can see why I have a hard time believing David would have preferred to go see “Planet of the Apes” over “The Help”.

Lemon Basil Ice Cream

Oh friends do I have an amazing treat for you today…ICE CREAM. Make that two amazing treats. I have my awesome pal Georgia Pellegrini guest posting with her gorgeous homemade Lemon Basil Ice Cream! *happy dance* If you have never met Georgia before then here is your chance to hang with one of the finest chefs, hunters, writers and well rounded gals I know. She will make you crave local, seasonal ingredients

July: Ice Cream & Independence

For those of you who have gotten to know our team over the past few months, you'll notice that wereally like our ice cream. It's no wonder we're excited about Ice Cream Month, but more than that, we're excited to celebrate this fun occasion with our friends at Real Simple. Throughout the month, we're asking everyone to help add their favourite local ice cream to the Real Simple Ice Cream Social guide. Have a go-to ice cream flavour? Share yours with us.

Next to ice cream, the team's top foods are probably burgers and hot dogs, which are some of the food highlights of the wonderful holiday that is Independence Day. We want to wish everyone a very happy Fourth of July :) Tell us what barbeque delights you will be enjoying this weekend. And if you're not in the U.S., do join our celebrations by sharing with us your fave American-styled barbeque in your city, too. (Yes, count on us to turn a patriotic national holiday into a food thing!)

Ice Cream Sandwich

The long awaited launch of the next version of Android, Ice Cream Sandwich, is upon us.  This is said to be the version that will finally merge the development forks of phones and tablets, and we’re about to find out if it’s going to live up to all of our expectations.  Join us for the live blog to follow along and get in on this ice creamy treat.

Dorie and Oprah and Chocolate-Banded Ice Cream Torte

Thank you Dorie ( DorieGreenspan ) for mentioning my variation on your cake as one of your favorites to the people at O (Oprah!) magazine. What an honor. Dorie is an inspiration who takes the time to respond and encourage people to follow their passion. I have several of Dorie's cookbooks, and many recipes have become favorites at our house. I look forward to trying many more. {You can read all about Dorie and the baking group called Tuesdays with Dorie in the May 2011 edition of the Oprah Magazine.}

And thank you Oprah for including my adaptation of one of Dorie’s recipes on the Oprah websitethat I morphed into popsicles: Chocolate-Banded Ice Cream Torte.

Here is my post about this recipe... 

Chocolate and raspberries are a classic, indulgent and tasty combination. In this recipe, Dorie freezes them together in a delicious ice cream cake that appeals to the over 10 set!

Chocolate “Ganache”

The chocolate part of the dessert is basically an unbaked flourless chocolate cake: chocolate, butter, sugar, and eggs. Although it’s called a ganache in the cookbook, technically a ganache is just cream and chocolate (no eggs or butter).

{Warning: This dessert contains raw eggs, so you should be careful since there’s a chance the egg may be contaminated with Salmonella, a bacteria that can cause food poisoning. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.}

As for the chocolate, I used Bernard Callebaut, who is internationally recognized for producing the best chocolate in Canada and throughout the world. When I was in Saskatchewan, I was able to pick up some Callebaut chocolate at one of his locations. After returning to Ottawa, I found out that my favorite local chocolatier, Truffle Treasures, uses Callebaut chocolate in her truffles, and I can buy Callebaut at her store too.

To make the chocolate ganache, first I melted the chocolate and butter and then added the sugar. After this mixture had cooled a bit, I added the eggs one at a time. {You don’t want the mixture to be too hot when you add the eggs or it will coagulate and you’ll have bits of scrambled eggs in the chocolate.}

Scoop, Eat, Repeat

People are creatures of habit. Once they’re comfortable with something, they stick to it. If they try something new, they usually end up going back to what they know they like. So how much does that apply to ice cream flavors?

Let’s say you’re a fan of vanilla. When faced with having to choose between over 100 different flavors how often do you fall back on that flavor? Now don’t get me wrong, vanilla is a wonderful flavor (and definitely one of our most popular!). But variety is the spice of life. Large selections can be confusing so why not try your favorite flavor with a twist? Hershey’s^® uses great tasting inclusions (like peanut butter cups, maraschino cherries, fresh roasted nuts, and more) to spice up basic flavors.

So next time you’re buying ice cream why not try a scoop of something different – like our White House Cherry, Deep Dish Apple? You might be surprised how much you like other flavors… And hey, if you don’t, don’t worry. Your favorite flavor will always be waiting.

Gelato

I was talking to a friend on my mobile phone… asking me where I was currently at since he was hearing loud music and some noise. “I’m eating at Giardino Gelato”, I said. He was somewhat confused of what I was saying, so I said “I’m eating ice cream” instead.

Filipinos know ice cream orsorbetes, and know no other term for the frozen treat. I only found out about gelato back in 2005 (I think), from the Italian ice cream cart, Fiorgelato.

But is there really a difference between gelato and ice cream? Well, obviously, aside from it’s spelling  and term, they are pretty much the same. Gelato is an Italian word for ice cream or sorbet which means a sweet treat served frozen, but basically it just means “frozen”. However, most gelatos are made different from the american ice cream recipe. If you have tried gelato, you would notice the distinct less-sweet-taste compared to the traditional ice cream. Most gelatos are made with 4-8% butterfat than the regular ice cream with 14% butterfat. This is also the reason why gelatos can be stored for months compared to the conventional ice cream.

Would I prefer gelato over traditional ice cream? I would say, it depends. Sometimes I love to eat something sweeter. Ice cream has that full taste which gelato doesn’t have. I feel like I’m on a diet when I’m eating gelato. I think traditional ice cream would quench that sweet frozen craving (which I experience time to time .

Is eating gelato a healthier choice? I would still agree to the saying about too much of anything is bad for you. No matter how many times a food endorsement claims that it’s 100% fat free or 99% low in calorie, it is still better to watch your diet. Just find the enjoyment of discovering new taste in a watchful manner.

Ice Cream Cupcakes Recipe & Free

So I know you’ve probably been stressing out over what to give your kid’s teachers for Teacher Appreciation Week.
I mean…you HAVE been thinking about it, right?
Because if you haven’t, you totally should.
But just in case…I took the liberty of coming up with a super cute idea for you.
(Amy might have helped a little too.)

You really didn’t think I was going to send you to school with ordinary cupcakes did you?
I mean, come on… we want this to be the cupcake that your child’s teacher measures all future Teacher Appreciation cupcakes by. We want the ladies in the office ooh and ahh-ing!
We care about stuff like that. Don’t act like we don’t.
The good part is that these are incredibly easy to make and Amy has designed cute free printable tags! So maybe you can make a few extra cupcakes to keep at home, ?

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Eton Mess Sundaes with Ice Cream, Raspberry Sauce, and Crushed Meringues

This yummy take on a classic British dessert is as easy and elegant as it gets. I served this to my Book Club last month, and there was NADA left over.  It got a ringing endorsement from King-Man, too. Several times. Oh, and then from some friends who were in town visiting. Hey, it was making everyone happy, so why recreate the wheel dessert? It's easy to keep the ingredients on hand, and easy to serve.
I first saw a recipe for Eton Mess by Ina Garten featured on the cover of her newest cookbook, How Easy Is That? Ina's version is a parfait with layers of whipped cream, berry sauce, and crushed meringue cookies. I took that idea and turned it into an easy ice cream sundae. The combination of flavors and textures is hard to beat.
Wondering where Eton Mess got its name? It is a classic British dessert that originated at Eton College in the 19th century and is served at their annual cricket games against Winchester College. Read more about its history and name here.

Let Them Eat Candy

Chocolate-Covered Strawberry Ice Cream Sundae Profiteroles

Welcome Daily Candy visitors!  I am beyond thrilled today that DailyCandy is featuring French Revolution in its national edition–in time to get us all ready for Bastille Day next Thursday.  In the DailyCandy newsletter and on the website, you can find my videos for easy, simple, chic, fun bistro recipes that anyone can make in any kitchen under any circumstances.  We all want to be a little bit French, so next Thursday, invite over your closest amies and make them a Paris dinner of Black Forest Croque Monsieur smothered in bubbling Gruyère, a crisp homemade profiterole stuffed with a giant scoop of strawberry ice cream and deluged with dark chocolate sauce, and to toast, a frozen Kir Royale made with cassis sorbet, black currant vodka, and pink champagne.  Here are the recipes to go with the videos.  So you can go out, and be French for a day.

How to Make Ice Cream Sundae

Ice Cream Sundae, if you wanna to make that’s You don’t need a tropical vacation to enjoy an amazing citrusy dessert. Try our Caribbean Sundae, mixing mango, pineapple, coconut and Vanilla No Sugar Added Reduced Fat Ice Cream, for a dessert that will take you far away.

Ingredients
* 1/2 cup canned crushed pineapple in juice, drained
* 1/2 cup chopped mango, thawed if frozen
* 2 cups Blue Bunny® Vanilla No Sugar Added Reduced Fat Ice Cream
* 8 teaspoons unsweetened shredded coconut, toasted
* 1 teaspoon grated lime peel
* 4 slices fresh lime

Preparation
1. Place 1 tablespoon of crushed pineapple and 1 tablespoon chopped mango into each of four small parfait glasses. Top with a 1/4 cup scoop of Blue Bunny Vanilla No Sugar Added Reduced Fat Ice Cream. Sprinkle with 1 teaspoon of toasted coconut. Repeat layering.
2. Top each parfait with 1/4 teaspoon grated lime peel. Garnish rim of each parfait glass with a slice of lime. Serve immediately

Celebrate National Ice Cream Month with Sundaes! (And Find Out Who May Have Created Them)

For ice cream lovers, July is the sweetest month of the year. Not only is that beloved cooling sweet treat the perfect antidote to these sweaty dog days of summer, but July also happens to be National Ice Cream Month. The honorable designation came courtesy of a 1984 Presidential Proclamation in which Ronald Reagan declared ice cream to be "a nutritious and wholesome food, enjoyed by over ninety percent of the people in the United States." In proclamation 5219, the President wrote, "I call upon the people of the United States to observe these events with appropriate ceremonies and activities."
This year's cold, creamy festivities also overlap with another ice cream milestone. Last week, on June 23, Two Rivers, WI, marked its 130th anniversary of "inventing" the ice cream sundae. The small town celebrated with its 31st annual Sundae Thursday, complete with a children's sundae-eating contest and a 25-cent sundae happy hour. Two Rivers' history with the treat dates back to 1881, when, according to the book Sundae Best: A History of Soda Fountains, a man named George Hallauer, visited Ed Berners' soda fountain. Hallauer, who was ordering a cup of ice cream, noticed a container of chocolate sauce, which had until then only been used in ice cream sodas, and asked the proprietor to add a splash to his cup of ice cream. Berners protested, saying the chocolate would ruin the flavor of the ice cream, but Hallauer insisted. "I'll try anything once," he's reported to have said. The chocolate-drenched ice cream was so good that Hallauer ordered a second, and other customers quickly followed suit. The ice cream sundae was born.

What do Ice Cream and Social Media have to do with each other? Don’t miss this “cool” invitation!

I just had to laugh when my friend and colleague Ellen Britt (founder of Marketing Qi) told me about her “cool” event!

She’s combining Social Media & Ice Cream!
Yep. You read that right.
It’s a crazy combination, but what she has put together is pretty crazy too.
So here’s the “scoop” (I just had to say that!): you know you need to add social media to your marketing mix, but if you are confused about how to go about it...
Ellen has persuaded me, plus a handful of other social media marketing experts, including:

• Adela Rubio
• Connie Ragen Green
• Denise Wakeman
• Christine Gallagher
• Janis Pettit
• Jessica Swanson
• Tom Buford
• Janet Slack
• Michele Scism
• Nancy Marmolejo

to contribute our best social media marketing products to her second annual six-days-only Ice Cream Social Media Sale...
It’s something so truly so sweet, it's going to make implementing social media marketing tactics into your business as easy (and as enjoyable) as...
…eating an ice cream cone! (Sorry – I had to do it again!)
Here’s the double scoop ( I know….but I gotta have fun with this): Every one of these marketing goddesses (and gods) have included a product into this ONE PACKAGE. You can get ALL of these great social media instructional products for one ridiculously low investment. (It’s SO worth checking out… I’m recommending to all my clients that they pick this up!)
Here’s the even crazier part of this – the price is going up every 24 hours.
Since today is launch day, you can get in on the ground floor and...
…pick up this amazing collection of social media instructional packages for the lowest possible price (less than everyone else will have to pay).
This special low Ice Cream Social Media Sale price is only good for the next 24 hours.
Here’s a sample, in this bundle is a product I typically offer for $297… the bundled product of all these social media-related products is WAY less… yeah, really.

Ice Cream Sundae

The chocolate ganache from Vegan Cupcakes Take Over the World makes for a positively lovely hot fudge-esque topping for your favourite vegan ice cream (I used Organic Rice Divine Very Vanilla). I honestly can't believe I haven't tried this before!

Make the ganache, let it cool a minute or two (but not completely) and pour it over the ice cream. Top it with some fresh cut strawberries and walnut pieces and it makes for a pretty darn amazing spring/summer dessert.

Eating this sundae after an afternoon of patio-laying has given me a cute idea for summertime entertaining. The quintessential buffet dessert of our youth...the SUNDAE BAR! Dairy-free vanilla ice cream, chocolate sauce, fresh fruit, various chopped nuts, sprinkles - the options are endless.

By the way.

This here is an ice cream sundae. A vegan ice cream sundae. Both in theory and in actual actuality. And I wasn't sure I was even going to do a post on it because, after all, it's just an ice cream sundae - something any of us could make in all of five minutes. But I wanted to post today. Because I think the world needs vegan food pictures today. In all their actually-vegan glory.

(If you have no idea what I am talking about, click here for the latest, possibly biggest, controversy to hit the vegan blogosphere).

Don't get me wrong, I understand fiscal demands. I understand that using stock photos is quite often an industry staple for most magazines. But using something that your readership is so strongly opposed to on an ethical and moral level is not only unacceptable it is downright insulting. This is not simple false advertising - this is VegNews disregarding the basic tenets of the magazine's philiosophy and the principles of its target readership. This is taking something that we vegans believe and that we structure our entire existences around, that we thought YOU, VegNews, also believed and that YOU structured YOUR existence around, and not only ignoring it but exploiting it in order to sell us more of your magazines.  

S'mores Ice Cream Sundae

S'mores belong in summer territory. There's just something about the heat of a long day, the glow of a warm bonfire, and a fragrant summer breeze that can't be replicated in the kitchen. Believe me, I've tried. Maybe the secret to the summer s'more lies in burnt marshmallow ashes. Perhaps it is in the slow, patient roasting of an exquisitely golden marshmallow over an open flame. Whatever the reason may be, I know that summer holds this secret deep within, keeping her lips sealed from me.
I've had my fair share of winter s'mores, but they never seem to come close—there is always something inherently lacking. The graham crackers are less crisp. The chocolate is always too sweet. And those microwaved marshmallows, those poor marshmallows, couldn't be any more inferior to their fire-toasted cousin. Winter s'mores can only daydream of breezy summer evenings, where the stars glow faintly and stories are shared by those sitting together around a flickering fire.


Nevertheless, I do like to experiment with s'mores flavors in the kitchen. Perhaps one day I'll crack summer's secret s'mores code, but until then, I can enjoy these unique flavors in interesting ways year round.
I cannot claim the delicious inspiration for this S'mores Sundae. The credit rightfully belongs to Frances at The Foodess Files. Frances sent me a wonderful email, taunting me with an absolutely sinful description of this sundae. I was immediately smitten. As soon as I had a spare moment, I rushed to the store and purchased the ingredients. I simply couldn't settle for a description of these S'mores Sundaes—I needed the real deal in my hands (or rather, my mouth) as soon as possible.


I used large marshmallows for this sundae since I mysteriously had 3 large bags of them sitting in the cupboard, but I wouldn't recommend using them for this particular sundae. The large marshmallows were too much for one bite, even when cut in half. I recommend using mini marshmallows or, if you happen to have a ridiculous number of large marshmallows lying around the house like I do, simply cut them into fourths with a pair of kitchen shears before toasting.


This S'mores Sundae is the perfect accompaniment to the swell of summer heat. The Honey Cinnamon Ice Cream tastes just like a cinnamon graham cracker, making a cool and refreshing base to this nontraditional s'more. The ice cream is then topped with oven-toasted marshmallows and drizzled in a homemade chocolate sauce. The chocolate sauce sets when it comes into contact with the ice cream, but melts into a delicious mess the moment it hits the tongue. For those of you who love s'mores, consider this my taunt to you. Now the question becomes, can you settle with a simple description of this sundae or, like me, will you suddenly be beckoned to the kitchen?
One Year Ago: Blueberry Lime Panna Cotta
S'mores Ice Cream Sundae
Honey Cinnamon Ice Cream
Adapted from Falling Cloudberries: A World of Family Recipes
2 3/4 cups whole milk
1 1/2 cups heavy whipping cream
1 1/2 teaspoons ground cinnamon
2/3 cup honey
In a large saucepan over low heat, whisk together warm milk, heavy whipping cream, and cinnamon. When mixture is warmed, add the honey and turn up the heat to medium low. Remove from heat when mixture is almost boiling. Place mixture in the refrigerator and cool completely.
Freeze mixture in an ice cream maker, following the manufacturer's instructions.
When the ice cream has finished churning, it will be relatively soft. Store the ice cream in an airtight plastic container in the freezer. Allow to freeze for at least 2-3 hours before eating.
Chocolate Sauce
12 ounces semisweet or bittersweet chocolate, chopped into small pieces
1 cup heavy whipping cream
1/3 cup light corn syrup
Place chocolate in a heat-proof bowl. Set aside.
In a saucepan over medium heat, whisk together the whipping cream and light corn syrup. Bring to a boil, remove from heat, and pour over chopped chocolate. Let stand for a few minutes before stirring smooth.
Store chocolate sauce in refrigerator. To use, heat sauce for a few seconds in the microwave.
Oven Toasted Marshmallows
Large handful mini marshmallows (large marshmallows can be used—simply cut marshmallow into 4 pieces with a kitchen shears)
Turn oven on to broil. Place marshmallows 1-inch apart on a non-stick baking mat (such as a Silpat) or a parchment-covered baking sheet. The marshmallows will puff up and you do not want them to run into each other. Heat under broiler until lightly browned. Watch very closely! The marshmallows will brown very quickly.
To Assemble
Scoop ice cream into a bowl. Sprinkle on toasted marshmallows, to taste. Drizzle on warmed chocolate sauce.
Indulge.

A Great Holiday Chocolate Ice Cream Recipe: Chocolate Zinfandel

When it comes to the winter holidays, there is nothing better than anything chocolate. When it comes to ice cream, imagine running your fingers around the sides of an ice cream freezing bowl and tasting this delicious chocolate zinfandel ice cream- just fabulous!

Chocolate Zinfandel Ice Cream
If you like wine and dark chocolate, then this recipe is a must to make!
INGREDIENTS
8 Egg yolks
12 oz Sugar
16 oz Milk
4 oz Cocoa
4 oz Semisweet chocolate bar pieces
16 oz Heavy cream
1 Tbsp Vanilla extract
4 oz. Red Zinfandel wine
1 oz Balsamic vinegar
PREPARATION
Mix thoroughly the egg yolks, sugar and milk in a double boiler. As the mixture is being heated, add in the cocoa and chocolate-bar pieces to create a smooth, creamy paste. Continue heating but do not bring to a boil. When a film forms over the back of your spoon, remove from heat and place the pot into a larger pot filled with cold water to cool. Add in heavy cream and place in refrigerator until cold (at least 2 hours). Then stir in vanilla extract and transfer to an ice cream maker. Freeze according to manufacturer’s instructions. At the end of the batch, add the Red Zinfandel wine and Balsamic vinegar, and continue freezing for two more minutes. Turn off the refrigeration and extrude the finished product. Yield: 1½–2 quarts of ice cream

How to make an ice cream sundae.

   

The Best Ice Cream Sundae Ever

Nothing takes me back to the hot summers of my childhood, sitting poolside with grade school friends, like a decadent ice cream sundae. The sundae has a place right alongside grilled cheese sandwiches, root beer floats, and tater tots--treats that have crossed over successfully from my childhood into grown-up guilty pleasures. I can still enjoy a really really good sundae with really really good toppings. Case in point: The best ice cream sundae I ever had was at age 23, at a mom and pop shop called Cafe Home in Los Angeles.

The cafe is situated in the heart of the city's Korea Town, and it serves a Korean-American dessert called patbingsu. A bowl of shaved is topped with green tea and strawberry ice cream, sweet adzuki bean paste, fresh fruit, cereal, soybean powder, chocolate syrup, mochi (glutinous rice flour balls), condensed milk, and whipped cream. Patbingsu is over the top. And it's fantastic.

Disney Ice Cream Galler

It’s National Ice Cream Month!!! And since Sunday was National Ice Cream Day, we’ve put together a gallery of some of our favorite chilly treats from Disney parks and resorts! (Yes, you have permission to have ice cream for breakfast.)

Mickey Ice Cream Cone

We know we’re not covering everything, and we’d love it if you would leave us a comment mentioning your favorite ice cream-based dessert in a Disney restaurant. Can’t wait to find out what your choices are!
So now, without further ado, here’s where to go to get some of our favorite sweet-cold treats in our favorite theme parks!

The Plaza Ice Cream Sundae

Scoops of vanilla ice cream drizzled with hot fudge is then covered in whipped cream when you order this Plaza Ice Cream Sundae. There’s not just one, but many crowning cherries on this divine treat.  And that’s all before you get to the crunch of a delicious waffle bowl (if you even make it that far…we didn’t)!
Okay, it’s served in a plastic bowl, which makes it a little less decadent but the crispy waffle bowl will make up for the lack of glassware. Got spare time while waiting curb-side for the parade? Grab one of these little beauties before staking out your piece of pavement! (Or, better yet, let someone else stake it out for you, then head over to the Main Street Ice Cream Parlor to snag one of your own.)
Location: Main Street Ice Cream Parlor

Plaza Ice Cream Parlor Sundae

Dole Whip Float

This is practically a food staple at WDW. Hey, it’s a daily fruit serving, right?! The Dole Whip float is soft serve treat with pineapple juice and should be on your Magic Kingdom touring plan.
No visit to Adventureland in the Magic Kingdom is complete without a Dole Whip. Before your flight on Aladdin’s Magic Carpets, sit for a spell and give your taste buds a sensational journey!
Location: Aloha Isle and Sunshine Tree Terrace

Disney World Aloha Isle Dole Whip Float

Kitchen Sink Sundae

It’s everything but the kitchen sink! This must-share, ginormous dessert begins with many scoops of ice cream, then it’s piled with Oreo cookies, candy bars, cake, bananas, cherries, brownies, all of the toppings in the house, and an entire can of whipped cream.
You’ll want to bring family or friends to help with this sugar-laden reservoir. This is one sink you’ll enjoy cleaning up!
Location: Beaches and Cream

Kitchen Sink Sundae at Beaches and Cream

No Way Jose Sundae

Also at Beaches and Cream, this tower of ice cream, peanut butter sauce, and hot fudge will own you if you’re not careful (and I’m never careful!).
It’s bigger than you think!
Location: Beaches and Cream

Beaches and Cream No Way Jose Sundae

Warm Sticky Bun Sundae

The fact that it’s served at Trail’s End makes it just that much better, but how can you deny yourself an ice cream treat in a jar?! It’s a warm pecan sticky bun that is layered with vanilla ice cream, caramel sauce, and whipped cream.
This sticky bun can be devoured with a spoon. No sticky fingers!
Location: Trail’s End

Close up of the sticky bun

The Gold Rush Sundae

An amazing sundae combining vanilla ice cream, melted peanut butter, and hot fudge! Ghirardelli is famous for the home-made fudge, which will be poured over your ice cream — and you get to choose between milk chocolate and dark chocolate! A generous topping of whipped cream is then topped with chopped almonds and a cherry. (The waffle bowl is extra…)
You don’t have to travel to San Francisco to savor the famed taste of Ghirardelli chocolate. This place can be extremely crowded — all that shopping in Downtown Disney requires sustenance, after all! Go early and go hungry.
Location: Ghirardelli Soda Fountain

Ghirardelli Gold Rush Sundae

Homemade Ice Cream Sandwich

Have your vanilla ice cream sandwiched between two ooey-gooey chocolate chip cookies (or go to the Main Street Bakery and choose your own cookie flavors)!
You’ll see guests walking all over Walt Disney World with these sandwiches. Grab one at Sleepy Hollow to enjoy while looking out at Cinderella’s Castle. The view makes these treats taste even more memorable!
We like ‘em for breakfast. They’re big enough to share!
Location: the Main Street Bakery and Sleepy Hollow in the Magic Kingdom, Dino-Bite Snacks in Animal Kingdom, Fountainview Cafe in Epcot, and Hollywood Scoops in Hollywood Studios.

Famous Disney Home-Made Ice Cream Cookie Sandwich

Milky Way Sundae

Another one from Beaches and Cream, this one combines pound cake, hot fudge, caramel, and a Milky Way candy bar with your ice cream! It’s truly over-the-top, but definitely worth a try.
Objects in menu are larger than they appear.
Location: Beaches and Cream

Beaches and Cream Milky Way Sundae

PB&J Milkshake

This gorgeous shake is more peanut buttery than jelly-y, but it’s still a fun concoction served in one of my favorite restaurants.
Ask to see the dessert menu on the viewfinder before you order this one
Location: 50’s Prime Time Cafe

Peanut Butter and Jelly Milkshake with Viewfinder Dessert Menu

Mickey Premium Ice Cream Bar

It’s vanilla ice cream dipped in chocolate and placed on a stick. But, it’s in the shape of iconic Mickey. Maybe that’s why it tastes so delicious?!
You can’t go a hour in Walt Disney World without seeing one of these ice cream treats being enjoyed by the young and young-at-heart. Don’t leave WDW without biting off a Mickey ice cream ear — it’s a WDW rite of passage!
Location: Ice cream carts and resort quick service locations

Kona Kone

This is one unique dessert that we’re glad “keeps it weird.” Take a waffle cone, fill it with ice cream, top the ice cream with chocolate sauce, then add Mickey-shaped sprinkles. Serve with candy and blue cotton candy for extra sweetness!
This one might be too sweet for some adult palates, but your kids will be sweet dreaming about this dessert long after their return to reality.
Location: Kona Cafe

Kona Kone

Caramel Apple Sundae

A huge piece of real, fresh apple pie is covered in ice cream and caramel. Seriously — this is comfort food!
Fans of apple pie a la mode will be delighted with this apple sundae. It’s all your favorites in one bowl and your ice cream won’t be sliding off your slice of pie. Perfection.
Location: The Fountain

Caramel Apple Sundae

Mini Ice Cream Cones

Grab a fun mini-cone for dessert! You’ll get four waffle cones of vanilla, chocolate, strawberry and cookies & cream ice creams which are generously topped with sprinkles. Adorable!
When your party needs a small taste of sweetness after a delicious meal, share the mini-cones at Paradiso 37. These ice cream treats are colorfully festive!
Location: Paradiso 37

Ice Cream Cone Dessert

Do you have a favorite ice cream treat that is your go-to snack or dessert at Walt Disney World?

I’m a big fan of ice cream so clue me in on what I may be missing! Leave your suggestions in the comments below!

The Best Ice Cream Toppings in America

There is nothing like your own homemade toppings when serving ice cream or any other frozen or baked dessert. Your guests will go gaga, and you will become the dessert hero! Here are recipes for two of the best ice cream toppings in America. Enjoy!

CARAMEL TOPPING
Ingredients:
2 ounces Water
¾ stick Butter- Sweet (unsalted)
2 3/4 pd Dark Brown Sugar
16 ounces Heavy Cream
1 ounce Arrowroot or Corn Starch
1/.2 ounce Cinnamon
2 ounces Molasses
Directions:
1. Cook and melt sweet butter and heavy cream
2. Pour in double boiler, water,, bring to boil
3. Stir in brown sugar
4. Stir in heavy cream and sweet butter
5. Bring to a boil, and continue boiling for 4-6 minutes
6. Remove from heat, add corn starch
7. Add cinnamon
8. Cool immediately

HOT FUDGE SAUCE
Ingredients:1 cup sugar
4 ounces unsweetened cocoa powder
1/4 teaspoon salt
1 cup water
1 cup heavy cream
1 cup light corn syrup
4 ounces semisweet chocolate, coarsely chopped and divided
1/2 cup (1 stick) butter, softened
1 tablespoon vanilla
2 ounces Brandy
1 Teaspoon cinnamon
Mix sugar, cocoa and salt in a large, heavy saucepan. Whisk in the water until well blended. Bring to a simmer over medium-high heat. Remove from the heat and whisk in the cream, corn syrup, and 1/2 of the chopped chocolate.
Return to medium-high heat and boil. Whisk frequently until the bubbles become small and the syrup is thick and sticky, 5-7 minutes (or 225 degrees on a candy thermometer). Remove from the heat and add the rest of the chopped chocolate, butter, brandy and vanilla. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate up to 2 weeks. Reheat over low heat.