Sweet treats for National Ice Cream Day

As the temperatures rise so do our appetite for frozen treats — and National Ice Cream Day arrives just in the nick of time. Celebrated on July 18th each year, this is one holiday we can get behind. In its honor, may we present a few of our favorite recipes, courtesy of our brand partners. 

Ice Cream Tacos from NadaMoo!

Ingredients

• 1 Box of taco shells
• 4 Pints of NadaMoo! Ice Cream
• 1 Cup of Dairy-free Chocolate Chips (such as Enjoy Life)
• Vegan Sprinkles

Directions

1. Preheat oven to 400°F
2. Place taco shells upside down on cooking sheet
3. Warm in oven for 2-3 minutes
4. Take out of oven and allow to cool for 10 mins
5. Place sprinkles on a plate
6. Add chocolate chips to saucepan. Heat on medium and stir until fully melted
7. Dip taco shell rim onto the melted chocolate. Then, immediately dip onto sprinkles
8. With a spoon, add 3-4 spoonfuls of NadaMoo! ice cream into the taco shell. Enjoy!

Vegan Ice Cream Cake from Daiya

Ingredients

• 2 pints of Daiya Salted Caramel Chip Non-Dairy Frozen Dessert 
• Vegan Coconut Whip 
• Sprinkles, if desired 

Directions

1. Remove Classic Vanilla Crème Pints from the freezer and allow to soften. Line an 8” cake pan base with carefully cut-to-size parchment paper. 

2. In a large bowl, or in the bowl of a stand mixer, mix Pints until smooth, but still frozen (not runny). Place Classic Vanilla Crème in a cake pan, push over the base and sides with an offset spatula to form a hollow base and edges (once frozen and inverted this will become the top and sides so ensure the Classic Vanilla Crème has no air pockets in it). 

3. Place in cake pan with Classic Vanilla Crème in the freezer for 30-60 minutes. After 30-60 minutes, remove Salted Caramel Chip Pints from the freezer and allow to soften for 10 minutes. In a large bowl, or in the bowl of a stand mixer, mix Pints until smooth, but still frozen (not runny). 

4. Remove cake pan from freezer and place smoothed Salted Caramel Chip Pints in the centre over top and inside the edges of the Classic Vanilla Crème. Cover (beeswax wraps, etc.) and freezer for at least 6 hours, preferably overnight. 

5. Carefully run cold water (not warm or hot!) over the sides of the cake pan, being careful not to get the “cake” wet at all. Invert the cake onto a cake stand or plate and return to the freezer for a few minutes. 

6.Top and edge with Vegan Whip and sprinkles if desired.

Homemade Ice Cream Sundae Cones from Ripple

Ingredients

• 1 pint Ripple Ice Cream, any flavor
• 6 sugar ice cream cones
• 1 1/2 cups vegan chocolate chips
• 2 tbsp refined coconut oil
• 1/4 cup chopped nuts

Directions

1. Find a container to hold the cones upright or make your own by using a bowl with aluminum foil wrapped around it and poke holes through the aluminum to create “stands” for each cone.
2. In a microwave safe bowl, combine the chocolate chips and coconut oil and heat on HIGH for 30 seconds intervals until the chocolate is melted and the coconut oil is mixed in well.
3. With a spoon, carefully pour melted chocolate around the inside of the sugar cone, letting it drip down the inside and pool in the bottom of the cone.
4. Place the cones in the freezer to harden; about 5 minutes.
5. Remove ice cream from freezer to let thaw a few minutes before filling cones.
6. Pack ice cream into the cone.
7. Using an ice cream scoop, create a perfect ball-shaped scoop on the top of the cone and press down firmly (but carefully).
8. Turn cone sideways and spoon the melted chocolate/oil mixture around the ice cream until coated.
9. Sprinkle the nuts over the chocolate to coat evenly.
10. Place the Homemade Sundae Cones back in the holder and place them in the freezer.
11. Repeat the process until all sugar cones are filled, dipped & sprinkled.

Frozen Yogurt Graham Cracker Sandwiches from Stonyfield Organic

Ingredients

• 8 graham cracker squares
• 1 cup Stonyfield Organic Frozen Yogurt Creme Caramel 

Directions

1. Place 1-2 tablespoons of frozen yogurt on one square and top it with another graham cracker square.
2. Serve as many as needed.
3. Store sandwiches in the freezer.

Spumoni Ice Cream Cake from NadaMoo!

Ingredients

• 1 1/2 cups chocolate wafer cookies (or cookie of choice)
• 1/4 cup vegan butter, melted
• 1 pint NadaMoo! Organic Chocolate
• 1 pint NadaMoo! Organic Vanilla Bean
• 1 pint NadaMoo! Pistachio Nut
• 1/2 cup Fabbri Amarena Wild Cherries in syrup, halved (reserve 2 TBSP of cherry syrup)
• 1 drop of natural red food coloring (optional)

Directions

1. Lightly grease a 9-by-5-inch loaf pan with cooking spray, then line with plastic wrap, leaving a 2-inch overhang (the cooking spray will help the plastic stick directly to the sides of the pan).
2. In a food processor, or in a plastic ziplock bag, pulse (or crush) the chocolate wafers on high until wafers are ground up. Add vegan butter and pulse (or mix) a few more times until mixture is thick. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create cake base. Freeze for 30 minutes to set.
3. While the base is setting, take NadaMoo! Organic Chocolate out of the freezer to soften (~25 mins).
4. After the base has set for 30 mins, remove from the freezer and spread the entire NadaMoo! Chocolate pint over cookie base. You can use a spatula to even out the ice cream. Then return the pan to the freezer for another 30 mins to harden the ice cream.
5. While the chocolate is refreezing, take NadaMoo! Organic Vanilla out of the freezer to soften (~25 mins). 
6. When NadaMoo! Organic Vanilla has softened, transfer to a bowl and add sliced cherries. To add more flavor and color, add cherry syrup and red food coloring and mix evenly.

Cinnamon Churro Ice Cream Pie with Pretzel Crust from Ripple

Ingredients

•  2 1/2 cups Quinn pretzels
• 6 dates, pit removed
• 1/4 cup vegan butter, melted
• 2 pints Ripple Cinnamon Churro Ice Cream
• vegan chocolate syrup
• vegan caramel syrup

Directions

1. In a food processor, pulse the pretzels until they are small pieces.
2. Then add in the dates and continue to pulse until the pretzels and dates are crumbly and stuck together.
3. Add the pretzel mixture into a bowl and pour in the melted butter, mix well to combine until a dough like mixture is formed. 
4. Pour the mixture into a pie pan and press into a crust that goes up the side of the pan. Freeze for 20 minutes or until solid. 
5. Microwave the ice cream for 20 seconds each pint and scoop both containers into the crust. Spread into an even layer. 
6. Freeze for 3-4 hours or overnight then drizzle with chocolate and caramel before serving.

Blackberry Ice cream Smoothie Bowl from NadaMoo!

Ingredients

• 1 cup NadaMoo! Organic Vanilla Bean
• 1/4 cup fresh blackberries
• 1/8 cup sugar
• 1 tsp lemon juiceToppings
• 1 TBSP pistachios
• 1 TBSP coconut flakes
• 1 tsp chocolate syrup

Directions

1. Pulse blackberries in a blender or food processor until smooth. Push mixture through a fine mesh sieve and collect juice in a bowl. Discard the pulp.

2. To make blackberry paste: combine blackberry juice with sugar and lemon juice on the stove in a small pot over medium heat. Reduce the mixture until it becomes thicker, stirring frequently for about 5 minutes. Let blackberry paste chill in the fridge for at least 30 minutes and up to overnight.

3. In a blender, blend blackberry paste with Organic Vanilla NadaMoo! until smooth. Pour into a bowl and serve with toppings.