Affogato Ice Cream

Affogato means “drowned” in Italian. This coffee-based dessert consists of vanilla ice cream “drowned” in a shot of espresso and topped with shaved dark chocolate, whip cream, nuts, chocolate or caramel sauce. If you love coffee ice cream, you are sure to love this affogato ice cream!

Prep time: 5 minutes

Ingredients:

  • 2 small scoops of vanilla ice cream
  • 1 shot of espresso
  • Toppings of choice – shaved dark chocolate, whip cream, nuts, chocolate or caramel sauce

Directions:

  • Brew 1 shot of espresso.
  • Place 2 scoops of vanilla ice cream in a small bowl or coffee cup.
  • Pour the shot of espresso over the ice cream.
  • Top with shaved dark chocolate, whip cream, nuts, chocolate or caramel sauce and enjoy!
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Orange Creamsicle Popsicles

Prep time: 10 minutes, plus freezing time
Makes: 6-8 popsicles

Ingredients:

  • 1 cup fresh squeezed orange juice
  • 1 cup vanilla Greek yogurt
  • Zest of one orange

Directions:

  1. In a small blender or bowl, combine orange juice, yogurt and orange zest. Blend or whisk to mix.
  2. Pour mixture into a popsicle mold or 6-8 Dixie cups.
  3. Place popsicle mold or Dixie cups in the freezer. If using Dixie cups, add popsicle sticks 45 to 60 minutes into freezing (sticks will fall over if added too early).
  4. Once frozen, enjoy!
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Candy Corn Milkshakes

Ingredients:

  • 4 cups vanilla ice cream or frozen yogurt, softened
  • 1 cup milk (white low fat or whole)
  • Yellow food coloring
  • Orange food coloring
  • Candy corn
  • Sprinkles
  • Whipped cream

Directions:

  1. Mix the softened ice cream with the milk, divide into two bowls.
  2. Add yellow color to one bowl and mix to incorporate
  3. Add orange color to remaining bowl
  4. Divide the yellow ice cream into four glasses, it should reach 1/3 of the way up
  5. Place in freezer for 10 minutes
  6. Remove glasses and spoon the orange ice cream on top of the yellow layer
  7. Top with whipped cream and garnish with sprinkles and candy corn.

Serves 4

Thank you to Florida Dairy Farmers for sharing this recipe with us!

Candy Corn Milkshakes

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Throwback Recipe: Peach Buttermilk Ice Cream

Today’s throwback recipe was developed by WDA back when we were the Western Dairyfarmers’ Promotion Association, sometime in the 1980’s. 

Ingredients:

  • 1 envelope unflavored gelatin
  • 2/3 cup sugar
  • 1 1/2 cups buttermilk
  • 1 egg, beaten
  • 3 cups whipping cream
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 1/2 cups fresh peaches (pitted, peeled and mashed. If out of season, frozen unsweetened peaches may be used.)
  • 3 tbsp. sugar

Directions:

  1. Combine gelatin, sugar and buttermilk in a 2-quart heavy saucepan. Cook over low heat, stirring occasionally, until gelatin is dissolved.
  2. Stir a small amount of hot mixture into egg. Return all to saucepan.
  3. Cook over low heat 1 minute, stirring constantly.
  4. Stir in cream, vanilla and salt.
  5. Combine mashed peaches and 3 tbsp. sugar; stir into cooked mixture; chill.
  6. Churn-freeze.
  7. After freezing, transfer ice cream to a plastic freezer container. Ripen in freezer at least 3 hours.
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Double-Berry Ice Cream

Ingredients:Capture

  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 4 cups LACTAID® Whole Milk
  • 3 eggs, beaten
  • 1 (12 ounce) package frozen lightly sweetened red raspberries
  • 1 (10 ounce) package frozen strawberries in syrup

Directions:

  1. In a large saucepan combine sugar and gelatin. Stir in LACTAID® Whole Milk. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until mixture coats a metal spoon (temperature will be about 175 to 180 degrees F). Do not boil. Stir in raspberries and strawberries. Cover and chill 4 hours or overnight until completely chilled. (Mixture will be very thick after chilling.)
  2. Transfer the mixture to a 4- or 5-quart ice-cream maker and freeze according to the manufacturer’s directions. Makes about 2 quarts.

OR: 

We skipped a few steps at WDA. Instead of placing the mixed ingredients in an ice cream maker, we moved them directly to an ice bath, and froze the ice cream mixture for 6 hours, stirring once an hour.

For ice bath: Fill large bowl with ice and rock salt. Place sealed bowl with ice cream mixture in the bowl and cover with ice and rock salt (see picture below).

ice bath

Submitted by: Makers of LACTAID® Brand Products

Thank you to National Dairy Council for sharing this lactose-intolerance friendly ice cream recipe!

 

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Turkish Cola Float


Ingredients:

  • 2 cups chilled extra-strength coffee
  • 1 cup (1 pint) coffee ice cream
  • 2 cups (16 ounces) cola

Directions:

Fill each of 4 glasses with ½ cup coffee. Scoop ½ cup ice cream into each glass and top with ½ cup cola.

Decorate each glass with an orange slice.

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Vienna Café de Creme


Ingredients:

  • 2 shots (1½ ounces each) espresso
  • 1 cinnamon stick
  • ½ cup light cream
  • ⅔ cup vanilla ice cream
  • 1 tablespoon brown sugar
  • Garnishes
  • Whipped cream
  • Dusting of equal parts brown sugar, cinnamon and finely ground coffee

Directions:

Break cinnamon stick in half and put both halves in freshly brewed espresso. Let espresso cool, then refrigerate. Beat light cream with vanilla ice cream until smooth. Stir in brown sugar. Remove cinnamon sticks from espresso and add espresso to ice cream mixture. Stir well. Pour mixture into a glass. Garnish with whipped cream and dust with a mixture of equal parts brown sugar, cinnamon and finely ground coffee.

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