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Ice Cream Snowmen:

4 medium scoops (1-1/3 cups) Breyers® All Natural Chocolate Chip Ice Cream
8 small scoops (2 cups) Breyers® All Natural Chocolate Chip Ice Cream
2 cups shredded or flaked coconut
Mini semisweet chocolate chips
8 chocolate-dipped candy sticks
4 kiwi slices
4 strawberry halves

1. Roll ice cream scoops in coconut to coat completely. For each snowman, stack 1 medium and 2 small scoops. Decorate face with chocolate chips. Use colored end of candy stick for nose. Use remainder of candy stick for arms. Place snowmen in freezer to firm up, if necessary.

2. Place snowmen on dessert plates with rims. Top each with kiwi slice and strawberry half for hat. Scatter remaining coconut on plate for snow. Serve immediately.

Cook's Notes: * Ice cream balls may be coated with coconut ahead of time. Place in single layer in airtight container and freeze until needed. Let ice cream balls soften slightly before making snowmen.

* Red licorice twists may be substituted for candy sticks.

Makes 4 servings.

Pecan Pie Sundae Cups:

4 waffle cone tulip cups (4-inch diameter)
1/2 cup caramel ice cream topping, divided
4 scoops (2 cups) Breyers® All Natural Butter Pecan Ice Cream
1/4 cup toffee-covered pecan pieces
1/3 cup chocolate ice cream topping

1. Place waffle cups on dessert plates with rims. Spoon 1 tablespoon caramel ice cream topping in bottom of each cup. Top with 1 scoop ice cream. Sprinkle with toffee pieces, dividing evenly.

2. Drizzle remaining caramel topping and chocolate topping in crosshatch pattern across ice cream and plate. Serve immediately.

Makes 4 servings.

Fruit 'N Cream Sundae Cones:

12 whole strawberries, quartered
3/4 cup blueberries or raspberries
1/2 cup diced kiwi or ripe banana
1-1/3 cups sweetened whipped cream
4 waffle ice cream cones
3/4 cup chocolate syrup
12 small scoops (3 cups) Breyers® All Natural Strawberry or Vanilla Ice Cream

1. Combine strawberries, blueberries and kiwi in medium bowl; toss gently to mix.

2. For each cone, spoon 1/3 cup whipped cream into cone; place on side on dessert plate. Place 2 scoops ice cream in opening of cone; place 1 scoop on plate in front of cone.

3. Drizzle 3 tablespoons chocolate syrup on plate. Spoon fruit over ice cream and around cone. Serve immediately.

Makes 4 servings.

Strawberry-Pineapple Shortcakes:
1 pint sliced, fresh strawberries
4 tablespoons sugar
1 cup Sorrento® Ricotta Cheese
1 (8-ounce) can crushed pineapple, drained
6 individual sponge shortcakes

In a small bowl, crush half of strawberries. Add remaining strawberries and 2 tablespoons sugar. Refrigerate until ready to serve. In a second small bowl, combine ricotta cheese, pineapple and remaining sugar; blend well. Place shortcakes on serving plate and top each with cheese-pineapple mixture. Spoon strawberries over filled shortcakes.
Makes 6 servings    

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