Today is National Coffee Ice Cream Day.

Nobody in my household likes coffee so this recipe doesn’t get made very often.  I hope you get to enjoy it more than we do.

Coffee Ice Cream Recipe

1. In saucepan, stir sugar, cornstarch, coffee and butter until blended.

2. Stir in milk and bring to a boil over medium, stirring constantly for 2 minutes until thickened. Remove from heat and stir in vanilla.  Let cool completely.

3. Stir in condensed milk.

4. In a mixing bowl beat cream until stiff peaks form.  Fold into milk mixture.

5. Pour in 9″ square pan and cover.  Freeze for 6 hours or until firm.

Today is National Watermelon Day and National Grab Some Nuts Day.

Sorbets are great palate cleansers. Serve one between multi-course meals to recharge your taste buds. Feel free to also just enjoy one on a hot day.

Watermelon Sorbet

1. Place all ingredients in a blender or food processor and puree for 2 minutes.
2. Chill mixture in fridge for at least two hours.
3. Freeze mixture in an ice cream maker according to manufacturer’s directions.

Today is National Ice Cream Sandwich Day.

This Chocolate Pudding Cookies recipe is great for making ice cream sandwiches. Just spread your favorite flavour between two cookies and enjoy.

Today is National Peach Ice Cream Day.

This recipe can be easily changed to use your favorite ice cream flavour.

Peach Ice Cream Pie

1. Preheat the oven to 325 degrees F.
2. In a bowl stir together the melted butter and the graham cracker crust.
3. Press into the bottom of a 10 inch pie pan.
4. Blend together the vanilla and peach ice cream together but not completely leaving a marble effect.
5. Spread ice cream on top of the graham cracker crust.
6. Place in freezer for 2 or more hours to firm it up. Garnish with sliced peaches.

Today is National Pears Helene Day.

Pears Helene

1. Combine water, sugar, and vanilla in a large saucepan and boil for several minutes.
2. Add the pears, and simmer, covered, for 10-15 minutes, or until tender. Drain.

Serve with ice cream and chocolate sauce.

Today is National Baked Alaska Day.

Here is a chocolatey twist on a frozen favorite.

Chocolate Baked Alaska

1. Line the bottom and sides of an 8 inch round mixing bowl with foil.
2. Spread the ice cream evenly on the bottom and cover and freeze for at least eight hours.
3. Prepare the cake mix according to the instructions on the box in another round 8 inch baking pan and let it cool completely.
4. Beat the egg whites with the cream of tartar, salt and sugar until it forms stiff peaks.
5. Line a baking sheet with parchment paper and place the cake in the centre. Turn the molded ice cream out onto cake using the foil to help unstuck it.
6. Quickly ice the cake and ice cream with the meringue and return it to the freezer for 2 hours.
7. Preheat oven to 425 degrees F then bake the cake on the lowest shelf 8-10 minutes until meringue is lightly browned. Serve immediately.

Today is National Strawberry Ice Cream Day.

Here’s a quick way to make a dessert everyone will think you slaved over.

Strawberry Ice Cream Cake

1. Line the bottom of a 9-inch springform pan with parchment paper. Place the pan in freezer to chill, about 10 minutes.
2. Scoop the ice cream into a bowl and beat until it’s soft but still holds its shape, about 2 minutes. Add the strawberries and beat until the ice cream is pink and the berries start to break down, about 1 more minute.
3. Transfer to the chilled pan and spread to smooth the surface. Freeze until firm, 2 hours.
3. Whip the heavy cream in a bowl till soft peaks form. Remove the cake from the pan by running a warm knife around the edges. Spread the cream over the cake.

Today is National Peach Melba Day.

I’m sure it had to be one of the Southern States that decided on this day. I’m sure them in the north aren’t thinking about ice cream.

Peach Melba

1. To peel the peaches place them in boiling water for a few seconds.
2. Cut in half to remove pits.
3. In a small saucepan combine sugar and water and boil for 5 minutes until syrup forms.
4. Add the vanilla and peach halves and cook over medium heat for 10 minutes. Remove the peaches and chill.
5. In a processor, puree the raspberries. Chill.
6. In a glass bowl add one peach and top with scoop of ice cream. Drizzle with raspberry puree.

Today is National Sundae Day.

A sundae is defined as scoops of ice cream topped with a sauce or syrup.  How about try this one.

Maple Nut Sundae
2 servings

1. In a saucepan, combine the brown sugar, maple syrup and water.
2. Bring to a boil over high heat for 1 minute.
3. Remove from heat, and then stir in the chopped pecans and butter.
4. Serve over ice cream.

Today is National Pecan Cookie Day and The International Banana Festival.

Why not follow up Rum Punch Day with a little more rum! I’ve also used pecans instead of walnuts to celebrate both holidays in one.

Bananas Foster Recipe

4 servings.

1. Peel bananas. Cut in half lengthwise then crosswise.

2. In skillet, melt butter over med-high heat. Stir in sugar, rum, vanilla, and cinnamon. Cook stirring about 3-4 minutes.

3. Add bananas and walnuts. Cook until bananas are heated through about 1 minute.

4. Scoop ice cream into 4 bowls. Top with 3 banana pieces. Drizzle with sauce.

Enjoy!