Fun, simple and delicious

Rediscover your sweet tooth with these easy dessert recipes that the whole family will enjoy!

July 8, 2012 12:37
2 minute read.

Dessert. (photo credit: Courtesy)


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Summer is in full swing now and you may be starting to run out of activities and treats for the kids. How about some easy kitchen activities? Here are a few “recipes” that are fun to make and taste great too.

DIY Ice Cream Sandwiches

Makes 6

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Ice Cream Sandwiches (Courtesy)

6 graham crackers
6 scoops vanilla ice cream, slightly softened (you can use parve ice cream to make this a parve dessert or snack)
2 cups semisweet chocolate chips
2 tablespoons vegetable oil

Break graham crackers in half and place along bottom of 9 x 13-inch pan. Top each with a scoop of ice cream. Cover with remaining half of cracker and press down to spread ice cream and form sandwich. Freeze until firm.

In a small bowl, microwave semisweet chocolate chips with oil. Stir until smooth.

Remove ice cream sandwiches from freezer and dip halfway into melted chocolate, then into sprinkles. Return to pan and to freezer.

Chocolate Banana Smoothie
Makes 4


Chocolate Banana Smoothie (Courtesy)

4 frozen bananas, sliced (this requires a little advance planning; buy some bananas and freeze them in anticipation of this treat)
3 cups milk
½ cup chocolate syrup
About 12 ice cubes

Purée all ingredients in blender until smooth. Pour into glasses and drink slowly.

Oreo Ice Cream Bars

Oreo Ice Cream Bars (Courtesy)

I don’t know how to describe these other than amazingly rich and amazingly good. Kids can help with the cookie crushing, the peanut sprinkling – and of course with the eating.  Peanuts can be left out if there are any allergy concerns.

¾ cup (1-1/2 sticks) margarine, divided
24 Oreos, crushed
½ gallon vanilla ice cream
1-1/2 cups chocolate syrup
1 (16-ounce) can sweetened condensed milk
½ teaspoon vanilla
1 cup whipped topping (like Cool Whip)
½ cup chopped peanuts

Melt ¼ cup (1/2 stick) margarine and mix with crushed cookies.  Spread over bottom of 9 x 13-inch pan.  Freeze for ½ hour.

Soften ice cream and spread over crust.  Return to freezer for at least 30 minutes. 

In a small saucepan, combine syrup, milk and remaining ½ cup (1 stick) margarine.  Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and stir in vanilla. Cool and spread over ice cream layer. Return to freezer to set – for at least 30 minutes.

Spread whipped topping over all and sprinkle with peanuts. Cover and freeze for at least 24 hours. Cut into bars to serve.

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