By Ginger Isham
Coffee ice cream with chocolate sauce is a favorite of mine. Maybe some of these recipes will become your favorites. Serve on a hot summer day and experiment with different kinds of ice cream.
1 quart of strong coffee
1 quart of milk
1 pint half and half
1 bottle chocolate syrup, 16 ounce size
1 8-ounce container Cool Whip
1/2 gallon vanilla ice cream, maybe
Blend all ingredients in punch bowl, adding scoops of ice cream last. Make your own substitutions for cool whip and ice cream. Makes 1 gallon.
Best Coffee Shake
1 cup strong coffee
1 3-ounce bar of milk chocolate, broken in bits
3 cups chocolate, coffee or vanilla ice cream
Put coffee and chocolate bits in blender and blend until chocolate bits are chopped fine. Add ice cream and blend all just until mixed. Makes 2 servings.
Strawberry or Raspberry Romanoff
2 cups vanilla ice cream (try French vanilla)
1 cup fresh strawberries or raspberries
1 tablespoon sugar
3 ounces of Grand Marnier
1/2 cup whipping cream (use all purpose or light)
Blend all ingredients until smooth and serve in large wine glasses. You can serve it over cubes of pound cake and add a fresh sprig of mint.
Strawberry Ice Cream Soda
1 1/2 cups milk
1 10-ounce package of frozen strawberries
1 pint of strawberry ice cream
1 16-ounce bottle club soda
Blend on high speed the milk and strawberries. Divide into six glasses. Add a scoop of strawberry ice cream to each glass and slowly fill glasses with club soda.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.