Delectable Ice Cream Delights Perfect for Summer
Angel Food Ice Cream Cake
1 angel food cake (8 inches)
1/2-gallon vanilla ice cream, slightly softened
2 quarts’ fresh strawberries
Sugar to taste
Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lined 13" x 9" x 2" baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries.
Fried Ice Cream
16 scoops vanilla ice cream
2 cups finely crushed graham crackers or vanilla wafers
1/2 tsp cinnamon
2 Tbsp milk
Oil for deep frying
Cover ice cream scoops with plastic wrap and freeze for two hours or until firm. In small bowl, combine graham cracker or vanilla wafer crumbs with cinnamon. Mix well. Quickly roll firm ice cream balls one at a time in crumb mixture. Freeze balls on baking sheet lined with wax paper for two more hours or until firm. In small bowl, beat eggs and milk. Quickly re-roll coated ice cream balls in egg mixture, then in crumb mix. Put balls back on lined baking sheet and freeze ice cream balls for an additional two hours or until firm. Pour oil three inches deep in deep fryer or heavy duty saucepan. Heat oil to 375 degrees F. Use slotted spoon to place one ice cream ball at a time into hot oil. Fry until coating begins to brown, 8 to 10 seconds on each side. Serve immediately.
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