Orange-Sherbet Crunchy Ice Cream Cake


This Orange-Sherbet Crunchy Ice Cream Cake is fun and incredibly delicious! Cake, ice cream and rainbow sherbet-white chocolate crunchy bits in every bite!

2015-08-30-6934 My boys are always ready for ice cream, no matter what time of year, no matter what kind of weather. Truth be told, ice cream isn’t my go-to dessert, but there are times where ice cream is just perfect, and this is one of those times!

The flavors in this Orange-Sherbet Ice Cream Cake are so sunny and wonderful! The bottom layer is an incredibly refreshing moist orange cake, the ice cream layer is vanilla ice cream with Rainbow Sherbet Pebbles crunchy pieces, and the top layer is a generous amount of Rainbow Sherbet crunchy pieces and clusters (made with white chocolate and Rainbow Sherbet Pebbles). How am I doing so far?

This Ice Cream Cake has a few more steps than many of my recipes, but it’s worth it and things come together pretty quickly! :)

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Crunchy S’mores Ice Cream Pops


These Crunchy S’mores Ice Cream Pops are the perfect s’mores inspired ice cream dessert for your family and friends. Full of great flavors, these pops are sure to please!


The boys and I love to play around with different ice cream combos during the summer. Everyone knows ice cream tastes so much better in the summertime!

I just had to post one more of my favorite ice cream pops on the blog. This ice cream pop is s’mores inspired and delicious!

What do I mean by s’mores inspired? Think of the wonderful flavors of s’mores mixed with a creamy chocolatey ice cream and there you have it! So if you like the familiar flavors of s’mores you will like these, if you’re a s’more lover you will LOVE these!

I decided to make my own little crunchy bits for these pops and am I glad did! Once you taste them you will know exactly what I mean. :)

It’s all about the flavor my friends…and this ice cream pop has a wonderful flavor!


To make your own s’mores flavored crunchy bits you’re going to need rice krispies (or toasted rice cereal) and Wilton S’mores flavored candy melts.


This is what your cereal and chocolate mixture should look like. Once it dries, you can break it up into pieces and voila, you have your own little s’mores flavored crunchy bits!


These cups are filled about 3/4 full. If you want to fill them more or less feel free.


See how the ice cream pop is just beginning to soften and melt a bit? This is the way we LOVE to eat these pops! So tasty!


Crunchy S’mores Ice Cream Pops

Ingredients:                                           2015-08-18-6580

2 cups Rice Krispies (or any brand of toasted rice cereal)

1 bag (10 oz.) Wilton S’mores flavored candy

1.5 quart container chocolate ice cream

6 chocolate wafer cookies, crushed

1/2 cup marshmallow bits, divided

Additional Items:

Twelve 5-ounce paper cups (Dixie Bathroom Cups work great)

Wooden Popsicle Sticks, or decorative straws


1. Place 2 cups of rice krispies into a large glass bowl (you’ll need the room for stirring). Melt the chocolate melts according to instructions on the package. Pour the melted chocolate over the cereal and gently stir well to evenly coat cereal.

2. Line cookie sheet with parchment paper. Pour cereal mixture on to parchment paper, spread out evenly and allow to dry. Once mixture is dry, break into desired pieces. Keep in mind these pieces will be used in an ice cream pop so you don’t want them too large.

3. Take the ice cream out of the freezer and allow to soften for a few minutes. Crush chocolate wafer cookies. Place a small amount of the crushed cookies and marshmallow bits in the bottom of each cup.

4. Scoop the softened ice cream into a large bowl, add the chocolate covered cereal bits and remainder of the marshmallow bits. Stir gently with a large spoon, it doesn’t take much to combine the ingredients. You want the ice cream soft but not completely melted.

5. Spoon the ice cream mixture into the cups. Carefully insert a wooden stick or straw into each cup.

6. Freeze for approximately 2 hours to set.

Makes 12 Servings  

*Note: I learned this today. If you have boys that like to play as boys do, you may want to use popsicle sticks instead of straws. The straws look great, but if you have kids around that like to play or get silly with their food definitely use popsicle sticks! Love my boys…just saying. :)

Have you tried my Flurry Ice Cream Pops yet?

They’re another fun and tasty ice cream pop perfect for summertime!


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Flurry Ice Cream Pops


My Flurry Ice Cream Pops make the prefect quick ice cream dessert any day or night of the week!


My son the ice cream monster named these Flurry Ice Cream Pops because they kind of, sort of, remind him of a blended ice cream treat he orders whenever given the chance. This kids LOVES his ice cream, and is very particular about can be mixed into it.

It’s kind of nice to have someone like that around because he can tell me in a millisecond if a flavor combo sounds good, and he’s almost always right!

If you have kids, or you yourself are an ice cream lover you have probably made your own ice cream pops at least once! I make these for my kids all the time because they’re always SO good!!

Everyone likes something different and that’s just fine. This is just one of the many combos the boys go crazy over. Save yourself some money and make your favorite flavor combo at home.

So let’s take a look…


I always start with a small scoop of the goodies on the bottom of the cup. Kids absolutely love this! My kids always say the can’t wait to tear the cup off and see what the bottom (now the top) looks like!


This variation of my Flurry Ice Cream Pops is probably the most basic of all the varieties I make, but it seemed like a good place to start!

There are chopped sandwich cookies in these pops, along with mini M&M’s, rainbow sprinkles, and of course good vanilla ice cream. All very important groups to my kids!


I have so many more combos to bring you! ENJOY!

Flurry Ice Cream Pops

Ingredients:                  FICP_DSCN2312

1 quart vanilla ice cream, softened

8-10 sandwich cookies, crushed (you want to be sure not to crush them too much)

1/2 cup Miniature M&M’s (you can used regular sized M&M’s, or candy coated chocolate pieces, just be sure to crush them a bit)

1/3 cup Rainbow Sprinkles

Special Materials:

5-ounce Dixie Brand paper cups

Wooden sticks, lollipops sticks, or decorative paper straws

Additional Rainbow Sprinkles, if desired


1. Combine the crushed cookies, mini M&M’s, and 1/3 cup of sprinkles. Place a spoonful in the bottom of each paper cup.

2. Scoop the softened ice cream into a large bowl, add the remaining cookie and candy mixture. Stir gently with a large spoon, it doesn’t take much to combine the ice cream and chopped ingredients. If you want to add more rainbow sprinkles now is the time to do so.

3. Spoon the ice cream mixture into the cups. Carefully insert a wooden stick into each cup.

4. Freeze for approximately 2 hours to set.

5. Makes approximately 10 (5 ounce cup) sized pops. I got exactly 10, your number may vary a bit.

Makes 10 Servings



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Butterfinger Ice Cream Bowls


My 5 ingredient Butterfinger Ice Cream Bowls are perfect for Summer! They’re simple, quick and SO yummy! 

Butterfinger Ice Cream Bowls_DSCN2262

During the Summer you just need to have a few of those recipes that you can throw together quickly! You know, those reliable recipes that are simple, fun, and always turn out just the way you want them to!?

I love that this recipe uses two different kinds of Butterfinger. This combination creates a wonderful texture! Feel free to play around with these and have some fun!

The waffle bowl also adds a nice touch. It has always been my experience people of all ages love the waffle bowls. Plus they’re just so yummy!

Summer + Ice Cream = Happiness! :) :)


My Butterfinger Ice Cream Bowls are such a great dessert to serve anytime at all. The best part is you can make them ahead of time, and you’re completely ready to go when it’s time for dessert.

Yes, you can even add the hot fudge and chopped Butterfinger bars ahead of time!


The ingredients you see here are exactly what I used. I think you will be pleasantly surprise how delicious the little frozen treats turn out!


You might be wondering why I used Butterfinger Crisps on top of an ice cream that already has Butterfinger pieces in it. Let me tell you, it’s all about the texture!

The Butterfinger pieces in the ice cream are wonderful, don’t get me wrong. But the addition of the chopped Butterfingers Crisps adds a nice little texture on top, that really pulls the whole thing together!


Butterfinger Ice Cream Waffle Bowls

Ingredients:                                                                                                            Butterfinger Ice Cream Bowls_DSCN2262

1 (4 oz.) package Waffle Bowls – 10 bowls

1 container frozen whipped topping, thawed – any brand will do

1.5 quart container Butterfinger Ice Cream, softened

1 (4.23 oz.) pack Butterfinger Crisps (you will probably only use 1/2 the package)

1 pouch Hot Fudge sauce, or any hot fudge sauce of your choice


1. Cover a large cookie sheet with wax paper or parchment paper. Gently open the package of waffle bowls and lay bowls out on cookie sheet.

2. Place softened ice cream in a large bowl. Stir it just a bit to remove any large frozen clumps. Add thawed whipped topping to the ice cream, completely combine the two together by hand.

3. Fill waffle bowls with even amounts of mixture. Place cookie sheet in freezer to allow filled waffle bowls to set up to desired firmness.

4. Chop 2-3 (0.70 oz.) Butterfinger Crisps to desired texture. Warm hot fudge sauce just enough to drizzle. Remove waffle bowls from freezer, drizzle without hot fudge (that’s not too hot), sprinkle with chopped Butterfinger Crisps and place back in freezer until ready to serve. Place Butterfinger Ice Cream Bowls on plates and serve.

Best when eaten same day.

* If you’re worried about adding the hot fudge sauce without melting the ice cream you can always wait until right before serving to add the hot fudge and chopped Butterfingers. Either way this dessert will be wonderful!

Makes 10 Servings – 1 Waffle Bowl per serving

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Strawberry Ice Cream Bread


My super moist strawberry ice cream bread comes together in a snap. Drizzle it with a sweet glaze and get ready to enjoy summertime flavor anytime of the year!     


I have been curious about ice cream bread for a very long time now. Just one of those bucket list things I have always wanted to do.

Some people say ice cream bread is delicious and some people say otherwise. I must say, I was very pleasantly surprised with how my bread turned out. I guarantee you, this bread is moist and flavorful!

Should I make my ice cream bread with just melted ice cream and self-rising flour like the traditional recipes call for? Or should I do what I think might make it just a bit yummier? Of course I had to with a bit yummier!!

So I made a few changes. This Strawberry Ice Cream Bread is a winner! It’s still simple to make, incredibly moist and it has a wonderful strawberry flavor!

My Strawberry Ice Cream Bread would make a great addition to any breakfast or brunch!



Not only did I use softened strawberry ice cream, but I also added this instant strawberry crème pudding mix. I purchased the pudding mix at Walmart recently when I was in there for something else.

I don’t make it to Walmart often so I truly don’t know if this is an item they carry year round or just at certain times of the year.


If you prefer to use self-rising feel free, simply omit the baking powder and salt. The traditional recipes for ice cream bread simply call for ice cream and self-rising flour.

I chose to go with all-purpose flour and add my own baking powder and salt. I highly recommend you do the same, but it’s your bread so you can make it however you would like to. :)


This bread has such a pleasant strawberry flavor I hope you get a chance to make it soon!

Strawberry Ice Cream Bread

Prep time: 10 min | Cook time: 45 min | Total time: 55 min                                   

Ingredients:                                                                                                            VER_DSCN2192                                                                                                                                                                                                                                                                                                                                         

1 pint strawberry ice cream, softened (2 cups)

1-1/2 cups all-purpose flour

1 (3.4 oz.) package strawberry crème instant pudding

2 teaspoons baking powder

1/2 teaspoon salt

*Note: If using self-rising flour skip the baking powder and salt.


1 cup confectioners’ sugar

2 Tablespoons heavy cream or milk

1/2 teaspoon vanilla extract

1/2 teaspoon strawberry extract (optional)


1. Heat oven to 350 degrees F. Grease and flour one 8-inch x 4-inch loaf pan, or two mini loaf pans. Set aside. Stir together ice cream, pudding mix, flour, baking powder and salt, stirring just until flour is moistened. Spoon batter into a greased and floured 8-inch x 4-inch loaf pan.

2. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted in center of bread comes out clean. Remove from pan, and cool on wire rack.

3. Whisk the confectioners’ sugar, cream and strawberry extract together until combined and desired consistency. Drizzle over bread, let bread sit for about 15 minutes allowing glaze to set up.


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Spring Ice Cream Sandwich Cake


Sometimes the best things in life are the simplest. That said, my Spring Ice Cream Sandwich Cake is a simple and delicious way to celebrate Spring!  

Spring Ice Cream Sandwich Cake_022

Today I am sharing my Spring Ice Cream Sandwich Cake. This cake is easy to prepare, and best of all, it’s enjoyed by people of all ages!!

I absolutely love the fun Spring colors! After the long, and I do mean long Winter we’ve had it’s so nice to finally see something colorful.

We had our first 70 degree day a few days ago! Can you believe it’s the first 70 degree day we’ve had in 7 months? That’s right, 7 months people!

This Spring Ice Cream Sandwich Cake is a great way to end any meal! 

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Chocolate Mint Ice Cream Sandwich Cake

Chocolate Mint Ice Cream Sandwich Cake

My Chocolate Mint Ice Cream Sandwich Cake is great for St. Patrick’s day or any day of the year! 

2014-03-14-017 CMISC

With St. Patrick’s Day right around the corner, I have a mega simple frozen treat for you today that is fun, and delicious! 

I have been making ice cream sandwich cakes for the boys for as long as I can remember. I probably make about 25 different varieties and they love them all!

The nice thing about this version is you can leave off the St. Patrick’s Day sprinkles, and you have a great dessert for any night of the week, or even a special occasion.

Hope you guys have a great weekend!


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Super Easy Ice Cream Sandwiches

ice cream sandwich_choc chip

ice cream sandwich_choc chip

The next time your kids, or family members ask for ice cream sandwiches give this method a try!


Purchase your favorite flavor of ice cream. Any ice cream will do. I usually go for vanilla because you can do anything with it.

Then, scoop your favorite flavor of ice cream between two store-bought cookies.

There are tons of cookies out there now that are wonderful; like peanut butter chocolate chip, M&M, any multi-chip cookie, or any cookie you like. This is one of the few times you want a store-bought cookie because they’re usually fairly solid.

Now roll the edges of the ice cream sandwich in crushed cereal, use up all those little cereal crumbs on the bottom of the cereal bag. A few of our favorites are any type of fruity pebbles or rings, peanut butter and chocolate puffs, and any type of cereal with mini marshmallows, any brandd will do. Just make sure the crumbs are crushed small enough to roll the sandwich in, but not a powder.


*MM Tip: You could use sprinkles but it can get expensive, plus this is a great way to use up all those crumbs in the bottom of the box nobody every wants to eat. Save the sprinkles for a birthday party or such!

For maximum enjoyment these must be eaten outside! :)



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