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1. Make a mock creme anglaise by melting vanilla ice cream. Drizzle over fresh fruit.
2. Cool off with ice cream bars. Crush one 5.5-ounce package of shortbread cookies and press into a 9 x 9-inch baking pan. Add 1 pint softened chocolate ice cream then 1 pint softened Ben & Jerry's Cherry Garcia. Top with toasted walnuts and refreeze.
3. Prepare a French vanilla cake mix, following package directions, replacing the water with 1 pint melted butter-pecan ice cream. Bake in a 12-cup bundt pan. Turn cake out on to wire rack and cool completely. Frost with sweetened whipped cream.
Originally published in the August 2011 issue of Family Circle magazine.