Ice Cream Creations 46 Recipes & DIY Projects
Contents Valentine’s Day Delights
Heart-shaped Raspberry Ice Cream Cheesecake Jelly Bean Ice Cream
Cinco de Mayo Treats
Ice Cream Nachos The Churro Cone Pinacolada Cocktail/Float Ice Cream Fruit Taco Bacon-cheese Ice Cream Tacos Mangorita Cocktail Cinnamon Fruit Nachos
Summer Sun Fun
Mochaccino Cocktail Cactus Pear Chocolate Cup Ice Cream Popsicle Fondue Guave Cream Cheese Ice Cream Pastry Cookie Shot Mudslides Muffin Top Ice Cream Sandwich Tiramisu Ice Cream Cheesecake Peanut Butter Shake Ice Cream Stuffed Muffins Waffle Ice Cream Sandwich Ice Cream S’Mores Cupcakes Strawberry Ice Cream Sauce Salted Caramel Sauce Hot Fudge Sauce Hot Chocolate & Biscotti Ice Cream Sandwiches Tiramisu Cocktail New York Cheesecake Rum Float Italian Ice Cream Cake Affogato Tiramisu Ice Cream Float Spumoni Strawberry Ice Cream Float
Halloween Hits
Bleeding Fruit Monster Graveyard Shake Giant rotting Eyeball Jack’o’lantern Surprise Fruit Licorice Monsters
Thanksgiving Ideas
Cinnamon Mango Bread Pudding NAtive American Ice Cream Cone Holders Pilgrim Ice Cream Cone Holders Turkey Sundae Pilgrim & Turkey Mini Cones
Festive Fun
Ice Cream Stuffed Donut Holes Hot Chocolate Reindeer Friends Hot Chocolate Marshmallow Friends Festive Tree Cones Happy Holidays Ice Cream Train Topper Peppermint Hot Chocolate Delight
Valentine’s Day Delights
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients: San Bernardo Italian Escapes Italian Cheesecake Ice Cream Fresh Raspberries 3/4 cup Graham crumbs 1/2 cup brown sugar 1/2 stick of melted butter
Supplies: Craft cardstock Marker pen Scissors Aluminum Foil Heart-shaped cookie cutter Parchment paper
Heart-shaped Raspberry Ice Cream Cheesecake Instructions: Trace the heart-shaped cookie cutter onto card stock, then cut out. Cover heart-shaped card in aluminum foil. You will use this shape to press the ice cream down later. Combine graham crumbs, brown suger and butter, then press into cookie cutter to make the cheesecake base. Let chill for 30 mins. Line the cookie cutter with parchment paper then stuff with ice cream. Place on top of graham base and use the card press you made earlier to push the ice cream out of the cookie cutter and onto the base. Freeze for 20 mins before serving. Garnish with fresh raspberries.
Ingredients:
Jelly Bean Ice Cream
Your favorite ice cream flavor Your favorite jelly beans
Instructions:
Our choice: San Bernardo American Escapes So Very Strawberry ice cream
Enjoy your favorite ice cream flavor smothered with your favorite jelly beans and color coordinated for any occassion. A great idea for parties and super simple to create!
Cinco de Mayo Treats
Recipe provided by www.mandysrecipeboxblog.com
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients:
Ice Cream Nachos
Your favorite San Bernardo Premium ice cream (I used Italian Biscotti with Sea Salt Caramel Swirl) 13 oz bag tortilla chips 1 cup granulated sugar 2 tsp ground cinnamon ½ cup butter, melted Whipped cream Caramel ice cream topping Sprinkles
Instructions: Place the chips in a large bowl and drizzle melted butter over all. Toss with your hands to evenly coat the chips. Mix together the cinnamon and sugar in a separate bowl. Sprinkle half over the chips and toss with your hands. Add the rest of the cinnamon sugar and toss again until all chips are coated. Place chips on a large platter or individual plates. Place scoops of San Bernardo ice cream on top of cinnamon sugar chips. Top with whipped cream, drizzle of caramel topping and sprinkles. Enjoy!
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients:
The Churro Cone
San Bernardo Tropical Escapes Guava Have It & Cactus Perfection Ice Cream Crescent roll dough (tube) Spray cooking oil Melted butter Cinnamon & Sugar Blend Melted Chocolate
Instructions: Roll half a tube of crescent roll dough until flat, then cut into strips. Roll half a paper plate into a cone shape. Fix with tape, then wrap it in aluminum foil. Spray the cone with cooking oil spray, then start wrapping the crescent roll around the cone from the point to the opening to make your ice cream cone. Press the dough to fix it in place.
Supplies: Paper plate Tape Aluminum foil Scissors
Bake upright at 350 degrees for 20 mins, or until golden brown. Brush with melted butter and sprinkle with cinnamon and sugar. then bake for 5 mins more. Let cool for 20 mins. Brush melted chocolate on the inside of the cone and chill for about 15 mins before serving with your favorite Tropical Escapes ice cream.
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients: San Bernardo Tropical Escapes Pina Coolada Ice Cream A fresh pineapple Fruit of choice for garnish Coconut rum Whipped cream Lemon-lime soda
Pinacolada Cocktail/Float Instructions: Cut the top off the pineapple and hollow it out to make a cup. ALCHOLIC VERSION: Blend coconut rum and 2 scoops of Pina Coolada ice cream in a blender. Pour into the pineapple, top with whipped cream or more ice cream, garnish and enjoy! NON-ALCOHOLIC VERSION: Strain juice from pineapple and fill pineapple cup half way with the juice. Add an inch or so of lemon-lime soda. Leave about an inch unfilled. Top with scoops of Pina Coolada ice cream and serve.
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients:
Ice Cream Fruit Taco
Tropical Escapes Ice Cream 1/4 pint milk 2 eggs Cinnamon 1/4 tsp salt 1/2 cup powdered sugar 2/3 cup plain flour 4 tbsp melted butter Whipped cream Slivered almonds Melted chocolate Fresh fruit of choice
Instructions: You’ll need a waffle cone iron to make the taco shell. Pre-heat while you make the batter. Blend eggs and milk with 1/4 tspn cinnamon and salt. Sieve powdered sugar and plain flour into mix. Whisk melted butter into the mixture until it is smooth. Cook batter on waffle cone iron for 1 minute. Upon removing from waffle iron, fold in half and hold in place for about 30 secs. The cone with harden quickly and maintain a taco shape. Let cool for about 10 mins, then brush melted chocolate on edges. Chill for 10 mins before serving. Arrange on a dish with your choice of fresh summer fruits and a selection of Tropical Escapes ice cream. Fill with whipped cream, almonds and sprinkle with powedered sugar.
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients: Tropical Escapes Ice Cream 1/4 pint milk 2 eggs Cinnamon 1/4 tsp salt 1/2 cup powdered sugar 2/3 cup plain flour 4 tbsp melted butter Whipped cream Slivered almonds Bacon Caramel sauce
Bacon-cheese Ice Cream Tacos Instructions: You’ll need a waffle cone iron to make the taco shell. Pre-heat while you make the batter. Blend eggs and milk with 1/4 tspn cinnamon and salt. Sieve powdered sugar and plain flour into mix. Whisk melted butter into the mixture until it is smooth. Cook batter on waffle cone iron for 1 minute. Upon removing from waffle iron, fold in half and hold in place for about 30 secs. The cone with harden quickly and maintain a taco shape. Let cool for about 10 mins, then brush melted chocolate on edges. Chill for 10 mins. Cook bacon until crisp and break it up to make a topping. Fill the taco with New York Cheesecake ice cream, drizzle with caramel sauce and add bacon, whipped cream and nuts.
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients:
Virgin Mangorita Cocktail
San Bernardo Tropical Escapes Mango Fiesta Ice Cream 2 cups ice (makes 2 glasses) 1 cup white grape juice 1 cup orange juice Whipped cream
Instructions:
Alcholic version: White wine, peach schnapps, Pimms or orange liqueur
ALCHOLIC VERSION:
Blend ice, white grape juice, orange juice and 4 scoops of San Bernardo Tropical Escapes Mango Fiesta ice cream. Pour and top with whipped cream.
Our suggestions include replacing the white grape juice with white wine. Or, replace the orange juice with orange liqueur, peach schnapps, or Pimms.
Supplies: Blender
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients:
Cinnamon Friut Nachos
Tropical Escapes Ice Cream 1/4 pint milk 2 eggs Cinnamon 1/4 tsp salt 1/2 cup powdered sugar 2/3 cup plain flour 4 tbsp melted butter Whipped cream Slivered almonds Fresh fruit of choice
Instructions: You’ll need a waffle cone iron to make the toritlla pieces. Pre-heat while you make the batter. Blend eggs and milk with 1/4 tspn cinnamon and salt. Sieve powdered sugar and plain flour into mix. Whisk melted butter into the mixture until it is smooth. Cook batter on waffle cone iron for 1 minute. Then cut into triangle tortilla-shaped pieces. Arrange on a dish with your choice of fresh summer fruits and a selection of Tropical Escapes ice cream. Top with whipped cream, almonds and sprinkle with powedered sugar.
Summer Sun Fun
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients:
Mochaccino Cocktail
San Bernardo Italian Escapes Tiramisu Ice Cream Chocolate sauce 1 glass of ice 1 shot of chocolate liqueur 1 shot of Irish cream liqueur Whipped cream
Instructions: Blend ice, chocolate liqueur, Irish cream liqqueur and 3-4 scoops of San Bernardo Italian Escapes Tiramisu ice cream. (makes 2 glasses) Drizzle chocolate sauce around chilled glasses. Pour blended ingredients into glasses, top with whipped cream and decorate! NON-ALCHOLIC VERSION:
Supplies: Blender
Replace the alcoholic ingredients with chocolate sauce and a dash of milk.
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients: San Bernardo Tropical Escapes Cactus Pearfection Ice Cream Chocolate chips Fresh fruit of choice 1 cup heavy cream Mint leaves Powdered sugar
Cactus Pear Chocolate Cup Instructions: Pour melted chocolate chips into mini pie molds and let chill for 20 mins. Heat heavy cream, then pour over 1 cup of chocolate chips. Stir until all the chips have melted into a smooth sauce (a ganache). Chill for 1 hour then mix up before filling chocolate cups with ganache. Decorate the ganache with slices of fruit, then top with a huge scoop of Cactus Pearfection ice cream.
Supplies: Silicon mini pie mold
Dip the ends of some mint leaves in left over melted chocolate, and let chill before garnishing ice cream. Sprinkle with powdered sugar and serve.
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients: Your choice of San Bernardo Escapes Premium Ice Cream Chocolate chips - white / dark Sweetened condensed milk Peanut butter Olive oil Coconut oil Various sprinkles & nuts
Ice Cream Popsicle Fondue Instructions: Use a small scoop or melon baller to scoop your favorite flavors of San Bernardo ice cream into perfect balls. Add a popsicle stick and use a sppon to scoop your favorite topping all over the ball of ice cream. Work quickly, as the ice cream will melt fast!
Supplies: Popsicle sticks Small ball scoop / melon baller
Freeze for about 2 hrs then serve with dipping sauces of your own creation. Ours include melted white chocolate with coconut oil, melted dark chocolate with olive oil, and heated condensed milk with peanut butter. All best served cooled but not chilled.
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients: San Bernardo Tropical Escapes Guava Have More Ice Cream Fruit preserve of choice Fresh fruit of choice Croissant sliced Powdered sugar
Guava Cream Cheese Ice Cream Pastry Instructions: Spread fruit preserve on your sliced croissant and cover in berries and fruits of your choice. Spoon oodles of Guave Have More ice cream all over your croissant and enjoy with a sprinkling of powedered sugar. A fun and easy way to dress up dessert in 5 mins!
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients:
Cookie Shot Mudslides
San Bernardo Italian Escapes Amaretti Praline Ice Cream Chocolate chip cookie dough Chocolate of choice Chocolate & Caramel sauce Heavy cream Irish cream liqueur Vodka
Instructions: Stuff cookie dough into the shot glass molds (dough with small chocolate chips works better, as the glass walls come out with less chance of leaking holes). Bake dough per package instrucitons and let cool. Melt the chocolate and line the inside of the cookie shot glasses, rotating the glass to make sure chocolate spreads evenly throughout. Chill for 20 mins. ALCOHOLIC VERSION: Add a shot of vodka and Irish cream to each shot, then top with ice cream. Serve immediately.
Supplies: Silicon shot glass molds
NON-ALCOHOLIC VERSION: Add a shot of chocolate sauce, caramel sauce and heavy cream to each shot glass, then top with ice cream.
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients: San Bernardo Italian Escapes Tiramisu Ice Cream 2 chocolate chip muffins
Muffin Top Ice Cream Sandwich Instructions: Cap the tops off 2 chocolate chip muffins. Use just the tops as your sandwich bread. Fill with San Bernardo Italian Escapes Tiramisu ice cream for a delicious and fast to prepare fun treat! Other great flavor combination we recommend include: Chocolate chip muffins stuffed with American Escapes Quadruple Chocolate ice cream. Vanilla muffins stuffed with American Escapes So Very Strawberry ice cream. Blueberry muffins stuffed with Asian Escapes Tahitian Vanilla ice cream.
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients: San Bernardo Italian Escapes Tiramisu Ice Cream Fresh Blueberries 3/4 cup Graham crumbs 1/2 cup brown sugar 1/2 stick of melted butter
Supplies: Craft cardstock Marker pen Scissors Aluminum Foil Cookie cutter Parchment paper
Tiramisu Ice Cream Cheesecake Instructions: Trace the cookie cutter onto card stock, then cut out. Cover your cut out card in aluminum foil. You will use this shape to press the ice cream down later. Combine graham crumbs, brown suger and butter, then press into cookie cutter to make the cheesecake base. Let chill for 30 mins. Line the cookie cutter with parchment paper then stuff with ice cream. Place on top of graham base and use the card press you made earlier to push the ice cream out of the cookie cutter and onto the base. Freeze for 20 mins before serving. Garnish with fresh blueberries.
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients:
Peanut Butter Shake
San Bernardo American Escapes New York Cheesecake Ice Cream (Formerly in Italian Escapes line.) Melted chocolate 1 cup milk 1 tbsp peanut butter Whipped cream
Instructions:
Supplies: Blender
Dip a chilled glass in melted chocolate, then cover in edible bling of choice; like nuts, sprinkles, candy.... Blend 4 scoops of San Bernardo American Escapes New York Cheesecake ice cream with milk and peanut butter. Pour and top with whipped cream.
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients: Your favorite San Bernardo Escapes Premium Ice Cream Your favorite flavor muffins
Ice Cream Stuffed Muffins Instructions: Cut a muffin horizontally, then hollow out the center, making sure to leave about 1 cm walls to support the ice cream. Stuff the base with ice cream, heaping it over the top. Cap with the muffin top and freeze for 30 mins. Cut vertically for presentation and serve. Our favotire ice cream muffin combinations are: Lemon Poppy Muffin with Italian Cheesecake Ice Cream (shown above) Chocolate Chip Muffin with Tiramisu Ice Cream Chocolate Chip Muffin stuffed with Loco 4 Coco Ice Cream.
Recipe provided by www.midiariodecocina.com
Ingredients: San Bernardo Mango Fiesta & So Very Strawberry ice cream Colored sprinkles Chopped walnuts Cacao nibs ¾ cup chocolate chips 1 tsp of coconut oil For waffles: 2 cups all-purpose flour 1 tbsp baking powder 1 tbsp granulated sugar ¼ tsp of salt 1¾ cups of milk 2 eggs ¼ lb (116 grs) melted butter 1 tsp vanilla extract
Supplies: Waffle iron
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Waffle Ice Cream Sandwich Instructions: In a bowl, mix the dry ingredients: flour, baking powder, sugar, and salt. In another bowl, beat the eggs together with the milk, vanilla extract, and melted butter. Add this mixture to the dry ingredients. Blend everything well together. Heat the waffle maker, put a little oil in spray. Make the waffles for about 4 to 7 minutes, or until they are golden brown. Divide each waffle into 4. Place a portion of ice cream on a waffle and complete it by closing with another waffle on top. Bring to the freezer for a few minutes. Melt the chocolate chips with the coconut oil for 1 minute in the microwave oven. Slide a side of the sandwich through the melted chocolate, and then though the colored sprinkles or walnuts or cacao nibs.
Recipe provided by www.tipbuzz.com
Ingredients: 1 qt San Bernardo ice cream 25-28 graham crackers or 1 ½ cups crumbs 1/2 cup unsalted butter melted 1 cup heavy cream 10 oz semisweet chocolate 6 cups mini marshmallows
Ice Cream S’Mores Cupcakes Instructions: Line a 12-cup muffin pan with paper cupcake cups and set aside. In a medium bowl, mix graham cracker crumbs and melted butter until it has the consistency of wet sand. Spoon about 2 tbsp of graham cracker mixture into each cup. Press firmly with your thumbs to form a bottom crust. Place a scoop of softened ice cream onto the crust to fill up 1/2 inch from the tops of the paper cups. Spread with a spatula until flat. Repeat for remaining cups, then place in the freezer to solidify. Heat the heavy cream until boiling. In a medium bowl, add the chocolate and hot cream, whisking until smooth. Cool slightly. Remove muffin pan from freezer and spoon 2 tbsp of chocolate on each cup, spreading evenly to the edges. Freeze for at least one hour. Add a layer of mini-marshmallows on top of each cupcake to cover completely. Brown the marshmallows either with a torch or under the broiler for 1-2 minutes. Serve and enjoy!
Recipe provided by www.housewifeeclectic.com
Ingredients: San Bernardo American Escapes So Very Strawberry ice cream 1 lb strawberries washed & sliced 1/2 cup water 1/2 cup sugar 1 tsp lemon juice
Strawberry Ice Cream Sauce Instructions: Put everything in a saucepan and stir until well combined. Let the mixture boil over medium heat for about 20 minutes, stirring every so often. Put the mixture in an airtight container in the fridge where it will keep for just over a week. Serve on top of the San Bernardo American Escapes So Very Strawberry ice cream!
Recipe provided by www.housewifeeclectic.com
Ingredients:
Salted Caramel Sauce
San Bernardo American Escapes Sea Salt Caramel Truffle ice cream 1/4 cup water 1 cup sugar 2/3 cup Heavy Whipping Cream 3 tsp Butter 1 tsp vanilla 1 tsp salt
Instructions: In a large saucepan, stir together the water and sugar over a medium heat. Stir constantly until the sugar is completely dissolved and the mixture is bubbling around the edges. Bring the pan to a rolling boil. Stop stirring and let the mixture boil until it turns a caramel color. This takes me usually about 8 minutes. Remove the mixture from the heat and stir in the heavy cream a tiny bit at a time. The mixture bubbles up a lot when each amount of cream is added, so make sure to do this slowly. Mix in the butter, vanilla, and salt. Stir until well combined. Add the sauce to a mason jar and store in the fridge. The sauce will become thicker when it cools, so heat it up before serving on top of your San Bernardo Sea Salt Caramel Truffle ice cream.
Recipe provided by www.housewifeeclectic.com
Ingredients:
Hot Fudge Sauce
San Bernardo American Escapes Double Fudge Mint Chocolate Brownie ice cream 6 oz chocolate chips 1/4 cup sugar 2 tbsp butter 1 tsp vanilla A pinch of salt 1/2 cup heavy whipping cream
Instructions: There is a great debate in my house about whether you use dark, semi-sweet or milk chocolate for hot fudge. Use whichever you love to get your perfect hot fudge sauce. Add your chocolate chips and cream to a pan over low heat. Slowly stir the chocolate into the cream as it melts. Add the sugar, butter and a pinch of salt once the chocolate has melted and mix together until smooth. Add to a mason jar or other airtight container and keep in the fridge. Make sure to warm it up before serving on top of your San Bernardo Double Fudge Mint Chocolate Brownie ice cream.
Recipe provided by www.cleverhousewife.com
Ingredients: San Bernardo Italian Escapes Italian Biscotti ice cream 1 cup butter, at room temperature 2/3 cup brown sugar, packed 1 cup sugar 2 eggs 1 tsp vanilla 3-1/4 cups all-purpose flour 3/4 cup hot chocolate mix 1 tsp baking soda 3/4 cup milk chocolate chips 3/4 cup white chocolate chips 3/4 cup mini marshmallows
Hot Chocolate & Biscotti Ice Cream Sandwiches Instructions: Prepare cookies by mixing together butter and sugars with an electric mixer. Add in eggs and vanilla and mix until combined. Add flour, hot chocolate mix and baking soda to wet ingredients. Mix until fully incorporated before folding in baking chips. Refrigerate cookie dough for 1 hour. Preheat oven to 350° and line baking sheet with parchment paper. Place cookie scoops on baking sheet, 2-inches apart. Slightly flatten each cookie dough ball with back of cookie scoop. Bake for 10-11 minutes. Add a few marshmallows to the tops of each cookie, while still hot. Immediately return to oven on broil, to toast marshmallows, or toast with a blowtorch. When cookies are completely cooled, put a generous scoop of San Bernardo Italian Biscotti Ice Cream between two hot chocolate cookies, and slightly press together. Enjoy right away!
Recipe provided by www.delightfulemade.com
Ingredients:
Tiramisu Cocktail
San Bernardo Italian Escapes Tiramisu ice cream Rum coffee liqueur Rum cream liqueur Whipped cream
Instructions: Blend the ice cream and liqueurs together until smooth. You’ll only need to blend for 15-30 seconds, especially if the ice cream is softened slightly. Pour into your favorite cocktail glasses. I used martini (ups glasses), but feel free to enjoy in a pretty wine glass or even in a rocks glass. To mimic the classic tiramisu dessert, I decided to add rum coffee liqueur (like Kahlua) and rum cream liqueur (like Rum Chata) to round out the flavors of the tiramisu cocktail. These two liqueurs were a perfect match for the ice cream, however, I also tested whipped cream vodka in this cocktail. Feel free to substitute the cream liqueur for the vodka instead.
Recipe provided by www.kleinworthco.com
Ingredients: 2 scoops San Bernardo American Eascapes New York Cheesecake Ice Cream 1.5 oz white rum 8 oz cream soda 2 crushed cookies Whipped cream 1 tbsp chocolate sauce 2 tsp chocolate jimmies sprinkles
New York Cheesecake Rum Float Instructions: Add ice cream to your glass Pour rum over the ice cream Fill remainder of glass with cream soda. Add whipped cream, crushed cookies, sprinkles & chocolate sauce on top.
Recipe provided by www.theseasidebaker.com
Ingredients:
Italian Ice Cream Cake
2 pints San Bernardo Italian Escapes Tiramisu Ice Cream 1 pint San Bernardo Italian Escapes Cannoli Ice Cream 2 packages Lady Finger Cookies 1 cup coffee strongly brewed 1 tbsp unsweetened cocoa powder.
Instructions: Soften San Bernardo ice cream for 10-15 minutes before making. Evenly spread first pint of ice cream in the bottom of a 9x9� pan. Pour coffee into a shallow bowl. One at a time, dip the ladyfingers in the coffee until soaked but not soggy then arrange over the softened ice cream. Spread next pint of ice cream over the soaked ladyfingers. Repeat dipping and arranging the cookies. Spread remaining pint of ice cream over soaked cookies. Lightly cover dish with plastic wrap and freeze for 4 hours. When ready to serve, sift with cocoa powder.
Recipe provided by www.recipeforperfection.com
Ingredients:
Affogato
1/3 cup San Bernardo Italian Escapes ice cream equivalent to one scoop. Good flavors include: Amaretto Praline Cannoli Italian Cheesecake Spumoni Tiramisu
Instructions:
1 1/2 ounces espresso equivalent to one shot
Prepare the espresso or strong coffee. For each serving, place the ice cream in a small glass. Pour the espresso over the San Bernardo ice cream. Serve immediately with a spoon. How do you eat an affogato? Do you drink it or eat it with a spoon? Eat your affogato with a spoon! The idea of waiting for an affogato to melt is as silly as waiting for a hot fudge sundae to melt. An affogato is an ephemeral dessert—here one moment, gone the next—so spoon it up in perfect bites of hot and cold together. If you must slurp from the glass at the very end, I promise I won’t tell on you. Truthfully, San Bernardo Ice Cream is so good! I wouldn’t be surprised if you did just that. Be sure to check out San Bernardo ice cream yourself to start making your own fabulous affogatos right at home!
Recipe provided by www.bubbyandbean.com
Ingredients:
Tiramisu Ice Cream Float
2 scoops San Bernardo Utalian Escapes Tiramisu ice cream 1/2 cup coffee, chilled 1-1/2 cup cream soda, chilled Whipped cream Cookie or wafer for garnish
Instructions: Place Tiramisu ice cream in a glass. Pour coffee and cream soda over ice cream. Top with whipped cream and garnish with a cookie or wafer. This recipe represents a classic treat that is simple, but the San Bernardo ice cream takes it to the next level with the creamy, rich, natural Tiramisu flavor. Nothing can compare to this delicious Italian flavoring!
Recipe provided by www.bubbyandbean.com
Ingredients: 2 scoops San Bernardo Italian Escapes Spumoni ice cream 1 cup strawberry soda, chilled 1 cup cream soda, chilled Strawberries for garnish
Spumoni Strawberry Ice Cream Float Instructions: Place Spumoni ice cream in a glass. Pour chilled strawberry and cream soda over ice cream. Garnish with strawberries. These floats are easy for the kids to help make as well. We can whip them up quickly, and enjoy the delicious indulgence thanks to San Bernardo's quality, trustworthy ingredients.
Halloween Hits
Ingredients: San Bernardo Tropical Escapes Pina Coolada Ice Cream 1 apple 1 mandarin orange Gummy worms Gummy monster eyes Raspberry syrup
Bleeding Fruit Monster Instructions: Cut fruit into segments and top with San Bernardo Tropical Escapes Pina Coolada ice cream. Add worms and monster eyes, then top with raspberry sauce blood for a monstery treat!
Ingredients: San Bernardo Tropical Escapes Loco 4 Coco Ice Cream Chocolate syrup Oreo cookies Gummy worms
Graveyard Shake Instructions: Blend San Bernardo Tropical Escapes Loco 4 Coco ice cream with chocolate syrup, then pour into a glass. Add crushed oreos to make soil, and top with gummy worms for a ghoulish delight!
Ingredients: San Bernardo Tropical Escapes Guanaban-ahhh! Ice Cream Gummy worms Gummy monster eyes Raspberry syrup
Giant Rotting Eyeball Instructions: Super simple dessert hack for your little undead demons to devour. Top a bed of gummy worms with San Bernardo Tropical Escapes Guanaban-ahhh! ice cream. Add a monster eyeball, then drizzle with raspberry sauce.
Ingredients: San Bernardo Tropical Escapes Guava Have More Ice Cream Mandarin oranges
Supplies: Marker pen
Jack’o’lantern Surprise Instructions: Carefully cut a zig zag into the top of a manadarin orange and work the fruit pieces loose, removing them to create a hollow shell. Draw a jack’o’lantern face on the shell and stuff with San Bernardo Tropical Escapes Guava Have More ice cream, and place on top of the segments you removed earlier.
Ingredients: San Bernardo Tropical Escapes Mango Fiesta Ice Cream Licorice sticks Apples
Fruit Licorice Monsters Instructions: Cut an apple in half with a zig zag design. Top with San Bernardo Tropical Escapes Mango Fiesta ice cream. The add limbs and features using cut pieces of licourice.
�anksgiving Ideas
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients: San Bernardo Tropical Escapes Mango Fiesta Ice Cream 3 slices of cinnamon raisin bread 1 egg 1/3 cup milk 1/4 tsp cinnamon 1 fresh mango 1 tbsp lemon juice 1 cup sugar
Cinnamon Mango Bread Pudding Instructions: Cut crusts off cinnamon raisin bread, then cut into small triangles to arrange. Whisk egg, milk and cinnamon, then soak the bread in the mixture for 1-2 minutes. Arrange soaked bread pieces in the silicon molds, pressing down the bread to make a compact base. Bake at 350 degrees for 30 mins.
Supplies: Silicon mini pie mold
To make the sauce: dice up a mango. Cook mango with lemon juice and sugar. Bring to boil and let simmer for 20 mins, then leave to cool 10 mins. Dress bread pudding with sauce and top with Mango Fiesta ice cream for a deliciously fruity bread pudding dessert!
Ingredients:
Native American Ice Cream Cone Holders
Your choice of San Bernardo Escapes Premium Ice Cream Ice cream cones
Instructions:
Supplies:
The base of these figures is a cardboard kitchen roll core. Cut to size and check your ice cream cones sit happily over the top of the roll.
Craft paper: Brown Blue Red Yellow Orange Pink Black Marker Pen Glue/tape Cardboard kitchen roll core Scissors
Layer craft paper pieces to create your figures. For these figures, glue on the pink faces first, then the smocks. To make the smock, serrate the bottom edge before fixing the card to the roll. Cut out arms and hands and fix to the smock. Build the head dress flat, fixing feather shaped card to the headband before attaching it to the roll. Bend and shape the arms and feathers once atatched. Draw on a face with marker.
Ingredients:
Pilgrim Ice Cream Cone Holders
Your choice of San Bernardo Escapes Premium Ice Cream Ice cream cones
Instructions:
Supplies:
Just the same process as the Native American Cone Holders, but with different colored craft paper.
Craft paper: Brown Yellow Pink Black White Marker Pen Glue/tape Cardboard kitchen roll core Scissors
Fix the feet on under the inside of the kitchen roll core. To make the hat lip, serrate the edge of a thin strip of black craft paper. Attach the serrated parts to the hat, separating them to create the lip. Cover the serrated parts with the top piece of the hat to give a tidy, clean finish.
Ingredients: San Bernardo American Escapes Quadruple Chocolate Ice Cream Shortcake wedges Nutterbutter cookies Candy corn Candy eyeballs Frosting Chocolate sauce
Turkey Sundae Instructions: Make the turkey heads first to avoid the ice cream melting while you’re messing about with the faces. Wedge a candy corn piece into the side of a Nutterbutter cookie to make the turkey’s beak. Fix a candy eyeball to the sides of the cookie using a small dab of frosting. Scoop San Bernardo American Escapes Quadruple Chocolate ice cream into small ramakins. Add shortcake for the turkey tail, and the pre-made turkey heads, then drizzle with chocolate sauce. Gobble gobble!
Ingredients: San Bernardo Asian Escapes Tahitian Vanilla & American Escapes Quadruple Chocolate Ice Cream Mini ice cream cones Candy corn Licorice sticks Candy eyeballs Fruit gummy twists Mini peanut butter cup Oreo cookie
Pilgrim & Turkey Mini Cones Instructions: Cut pieces of licourice and/or fruit gummy twists to create the pilgrim’s mouth, moustache and hat rim. The hat is half an Oreo with a peanut butter cup on top. Cut a piece of candy corn for the buckle. Wedge candy corn in the cones for feet too. A quick and easy twist on mini ice cream cone treats that you can play with and make your own.
Festive Fun
Recipe video available on www.SBicecream.com under FUN STUFF / RECIPES
Ingredients: San Bernardo Italian Escapes Cannoli Ice Cream Tube of biscuit dough Powdered sugar
Ice Cream Stuffed Donut Holes Instructions: Roll biscuit dough into small rounds. Wrap a scoop of Cannoli ice cream with a biscuit round, squeezing the top to enclose the ice cream. Freeze the donut balls for 1 hour. Deep fry until brown, then freeze for 2 hrs.
Supplies: Deep fryer
Mix powdered sugar and water into icing. Tip: start with a bowl of icing, and very slowly add water to get the right frosting consistency. Drizzle over donut holes and serve.
Ingredients: San Bernardo Asian Escapes Tahitian Vanilla Ice Cream Hot chocolate Whipped cream Frosting Candy eyeballs Red gum drops Pretzels Nutterbutter cookies
Hot Chocolate Reindeer Friends. Instructions: Prepare your reindeer friends before making the hot chocolate drink. Use frosting to glue pieces of pretzel, gum drops and candy eyeballs to Nutterbutter cookies to make the faces of the reindeer. Customize a little sign with paper and pens.
Supplies: Paper, glue & markers Tooth picks
Make a delicious hot chocolate drink topped with San Bernardo Asian Escapes Tahitian Vanilla ice cream and whipped cream. Use toothpicks to keep the reindeer and sign wedged into the ice cream. REMOVE TOOTHPICKS BEFORE CONSUMING.
Ingredients: San Bernardo Asian Escapes Tahitian Vanilla Ice Cream Hot chocolate Whipped cream Frosting Candy eyeballs Gum drops Pretzel sticks
Supplies:
Hot Chocolate Marshmallow Friends Instructions: Use toothpicks to keep the marshmallow friends bodies together. Fix buttons and faces to the friends with frosting. We used a strawberry for the Santa hat and piped frosting around it for the hat rim, as well as a Santa beard. REMOVE TOOTHPICKS BEFORE CONSUMING.
Paper, glue & markers Tooth picks
Ingredients: San Bernardo American Escapes Quadruple Chocolate Ice Cream Ice cream cones Frosting in a piping bag Iced holly cake decorations Chocolate pieces
Festive Tree Cones Instructions: Go to town piping icing all over an ice cream cone! We picked traditional colors, but these look great in all different colors. Your imagination is the limit! Decorate with coordinated candy pieces and let the icing set for a couple of hours. Serve your favorite San Bernardo ice cream flavor with a festive tree cone on top.
Ingredients: San Bernardo American Escapes Quadruple Chocolate Ice Cream Chocolate bars Mini marshmallows Frosting Whipped cream Melted chocolate Gum drops Peppermint candies
Happy Holiday Ice Cream Train Topper Instructions: Build your train using toothpicks to hold the marshmallow snowmen and train together. Use frosting to glue the peppermint wheels in place. Melt some chocolate and dab dots onto the snowmen to create faces and buttons. Sit on top of your ice cream and add whipped cream.
Supplies: Toothpicks
REMOVE TOOTHPICKS BEFORE CONSUMING.
Ingredients: San Bernardo American Escapes Double Fudge Mint Chocolate Brownie Ice Cream Hot chocolate Peppermint candy canes
Peppermint Hot Chocolate Delight Instructions: Top your favorite hot chocolate with mint chocolate ice cream, whipped cream and finish with peppermint candy canes for a festive treat!