My 11-year old daughter, Boo, is busy this summer with her Street Dance classes and fashioning her rainbow looms. While she’s watching the tutorials on YouTube, she chances upon a link leading to something called “Selecta Scoops of Happiness” (SOH), an online campaign centering around ice cream creations. The stories are similar to fairy tales, full of the princesses that Boo was in love with when she was little.
But she’s looking for something edgier now, more in line with the fantasy books she likes to read, i.e., Vampire Academy, Divergent, etc.
So I suggest making our own ice cream fantasies, certainly a fantastic way to beat the heat and bond with my growing girl. Behold our fantasies unfold:
Some more S’mores!
Boo and her dad love to make s’mores. Marshmallows and squares of chocolate are sandwiched in between two graham crackers, and heated just until the marshmallows begin to brown and ooze from under its cover. Eating it is sticky-messy fun, and dad and daughter like to see who comes away with the messiest mouth.
Streaks swirling through the hot fudge sauce-in-the-making.
Hot fudge sauce. We consider adding hazelnuts to the sauce a la Nutella but we decide against it.
“Boo, don’t touch the hot fudge!” (Thus the smear on the baking sheet).
Careful, don’t get carried away with torching like Boo and I did, lest you get melting ice cream and a mini fire.
We translate the fun into a cool(er) version of itself: an ice cream pie with alternating layers of graham crackers, hot fudge, and a chewy fudge ice cream. Then we top it with lots of marshmallows (because Boo says there’s no such thing as too many), and torched (because I like drama).
- graham crackers (number depends upon the size of your container and size of your crackers)
- 1 tub Selecta Mrs. Fields Chewy Fudge Cookie ice cream, you may not use it all
- 1 to 1½ cups hot fudge sauce, homemade or store-bought. Commercial chocolate syrup is also good.
- large jet-puffed marshmallows for garnish
- Spray a 9 x 5-inch glass loaf pan with non-stick cooking spray then line with parchment or baking paper.
- Fill bottom of pan with graham crackers. Cover the graham crackers with approximately a third of the ice cream, smoothening the layer with a large spoon or ice cream spade. Pour hot fudge sauce over the ice cream to completely cover. Freeze pan for at least 1 hour or up to 12 hours.
- Repeat the layering in the same order (graham crackers, ice cream, hot fudge sauce) one to two more times depending on how thick your layers are. Once the pan is full, chill it for at least 12 and up to 24 hours.
- To unmold the ice cream pie, dip a clean kitchen towel in hot water, wring it out, and wrap it around the loaf pan. Leave it there just until the pan begins to warm, about a minute. Carefully flip the pan onto a plate and peel off the parchment paper.
- Top pie with marshmallows, and if desired, torch them slightly with a kitchen torch. Slice pie with a sturdy serrated knife and pass around more hot fudge sauce for that extra happy.
I make meringue shells (also meringue nests), inspired by something I enjoy when I was in France last February. Simultaneously crisp and chewy, they’re a versatile vessel for serving anything from fresh fruit, mousse, and of course ice cream. I think about how nice and sophisticated the shells look but wonder what ice cream flavor I should serve in them.
“What about strawberry, Mom?” Boo pipes up. “It’s so pink and looks really French-y.”
So I do and she’s right, it turns out all pink and French-y. And so pretty.
The spots of strawberry contrast beautifully with the off-white color of the shells.
- 1 meringue shell per person
- Selecta Strawberry ice cream (Extra Thick recommended)
- strawberries and mint leaves for garnish
- Portion out a generous scoop of ice cream into each meringue shell. Garnish with strawberries and mint leaves. Pink roses optional but pretty.
Boo and I agree that our final ice cream fantasy has to be the mother of them all. Our hearts beat in tandem for peanut butter so it’s a no-brainer that we decide on a peanut butter sundae for our scoops of happy.
We scoop and pour, smear, and scatter. Squirrrrt! spurts out the whipped cream. Boo giggles gleefully as she licks some off her finger. “Mom, this is the peanut butter sundae of my dreams!” She exclaims. So that’s what we decide to call it.
- peanut butter fudge sauce (recipe follows)
- peanut butter (smooth or chunky, not old-fashioned)
- hot fudge sauce (homemade is also good)
- Selecta Chocolate ice cream (Extra Thick recommended)
- Selecta Vanilla ice cream (Extra Thick recommended)
- peanut butter cups, chopped
- roasted peanuts
- whipped cream, homemade or store-bought
- peanut butter cups, whole, for garnish
- In a tall ice cream glass goblet or milkshake glass, pour in some peanut butter fudge sauce. Using the back of a spoon, smear peanut butter thickly onto the sides of the glass. Add hot fudge sauce into the glass, making sure it dribbles down the sides to dazzling effect. Add a scoop of chocolate ice cream, then more of the peanut butter fudge and hot fudge sauce. Throw in some roasted peanuts and peanut butter cups. Add a scoop of vanilla ice cream, and if your glass can still manage it, more of the sauces and mix-ins. To finish with flair, squirt on too much whipped cream, garnish with half of a peanut butter cup and dribble on some hot fudge sauce. Marvel at your sundae and then proceed with pleasure.
- Peanut Butter Fudge Sauce
- Makes about 1 cup
- 1 tablespoon dark brown sugar
- 3 tablespoons light corn syrup
- 4 tablespoons creamy peanut butter (not old-fashioned)
- ½ cup heavy cream
- 1/8 teaspoon salt
- In a heavy saucepan set over medium heat, stir the sugar, corn syrup, peanut butter and cream. Stir occasionally and bring mixture to a boil. Once it boils whisk constantly for about a minute. Remove pan from heat and whisk in salt. Let cool.
Too much hot fudge sauce is always a good thing.