When the temperature soars, it’s time to chill out, and we know just how to do it! The editors of Good Housekeeping, Redbook, Country Living, and Woman’s Day are excited to bring you this new collection of the most delectable iced-up goodies!
In Hearst’s Frozen Delights, you’ll find delicious recipes to add the “cool” factor your summer. Included are everyone’s favorite ice cream desserts and other delightful indulgences. Dig into show-stopping sweets just right for parties, like S’mores Ice Cream Pie and Cheesecake Lollipops! Sip on blended drinks like fruity smoothies, coffee concoctions, and frozen cocktails. Create the perfect summertime desserts with super-cute ice pops and pint-sized treats like ice cream sandwiches, frozen fruit bars and mouthwatering cakes and pies. Plus you’ll find recipes for yummy homemade ice cream, easy sundaes, and irresistible sauces.
Frozen Delights is available for $6.99 and can be purchased at your local supermarket, newsstand or bookstore. A digital edition is also available at Zinio.com or
Nook.bn.com. Can’t get enough? Get more access to our specials by checking out our Facebook page at
http://wwww.facebook.com/hearstspecials.
It’s time to whip up a batch of frosty treats, and make your summer the most scrumptious one yet!
Cheesecake Lollipops
Total time: 30 minutes plus chilling and freezing
Makes 30 lollipops
1 cup cold low-fat (1%) milk
1 package (11.1 oz.) no-bake cheesecake mix (without crust packet)
1 cup finely crushed chocolate wafers or chocolate sandwich cookies
1 package (12 oz.) chocolate chips
2 tsp. vegetable shortening
Garnishes: sprinkles, crushed nuts, and/or mini chocolate chips
1. To large bowl, add milk and cheese-cake filling mix. With electric mixer on low speed, beat until combined. Increase speed to medium and beat about 3 minutes, or until thick. Stir in crushed cookies. Cover bowl and refrigerate at least 1 hour.
2. Line baking sheet with parchment. With moistened hands, roll cheesecake mixture by tablespoonful into 30 balls and place on prepared baking sheet. Insert lollipop stick into each ball; freeze about 2 to 3 hours, or until firm.
3. In small saucepan on low, melt chocolate chips and shortening stirring until smooth. Spread out garnishes on parchment.
4. Remove pops from freezer. Carefully dip each pop into melted chocolate, turning to coat, then roll it in your choice of garnishes and return to baking sheet. Freeze at least 2, or until ready to serve.
Snickerdoodle Ice Cream Sandwiches
Total time: 35 minutes plus cooling and freezing
Makes 12 sandwiches
1 ½ cups all-purpose flour
1 tsp. cream of tartar
½ tsp. baking soda
¼ tsp. kosher salt
½ cup (1 stick) unsalted butter, at room temperature
½ cup plus 2 Tbsp. firmly packed light brown sugar
¼ cup granulated sugar
1 large egg
1 tsp. pure vanilla extract
¾ tsp. ground cinnamon
3 cups ice cream (any flavor)
1. Preheat oven to 350°F. Line 2 baking sheets with parchment.
2. In medium bowl, whisk together flour, cream of tartar, baking soda, and kosher salt. In large bowl with electric mixer, beat butter, brown sugar, and 2 tablespoons granulated sugar about 3 minutes, or until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture, mixing just until incorporated.
3. In small bowl, stir cinnamon and remaining 2 tablespoons granulated sugar. Form dough into 24 (1 ½ inch) balls, roll in cinnamon-sugar mixture, and place on prepared baking sheets, spacing them 2 inches apart. Bake 10 to 12 minutes, or until set and edges are slightly golden. Cool 5 minutes before transferring wire racks to cool completely.
4. Sandwich ¼ cup ice cream between 2 cookies. Repeat to make 12 sandwiches serve immediately or freeze, covered, up to 3 days.
Chocolate-Peanut Butter Bombe
Total time: 30 minutes plus freezing
Makes 16 Servings
2 pints chocolate-peanut butter ice cream
2 pints dulce de leche ice cream
8 fun-size peanut-chocolate candy bars (such as Snickers)
1 bottle (7.25 oz.) chocolate-and-peanut butter shell ice cream topping
1. Coat 12-cup bowl with nonstick cooking spray; line with plastic wrap, extending wrap over sides by at least width of bowl.
2. Cut carton off chocolate-peanut butter ice cream. Cut ice cream in ¾ –inch-thick rounds. Place slides in bowl to cover bottom and side to 1 inch from top, cutting slices to fit. With spatula, fill in gaps. Freeze 20 minutes or until firm. Meanwhile, refrigerate dulce de leche ice cream to soften slightly.
3. Cut candy bars into ¼ -inch-thick slices (total 1 cup). Use potato masher or large spoon to stir dulce de leche ice cream to soften evenly; stir in candy. Spoon ice cream into bowl; spread level. Sprinkle crushed cookie crumbs over top; press into ice cream. Fold plastic wrap over ice cream to cover. Freeze bombe overnight or up to 2 weeks.
4. Up to 1 day ahead; cut cardboard or paper plate to fit on crumbs. Invert bombe and cardboard together onto wire rack over rimmed baking sheet. Remove bowl and plastic wrap. Quickly smooth wrinkles. If ice cream starts to melt, refreeze before coating. Pour most of shell coating over bombe; use spatula to spread evenly. Transfer bombe to plate and drizzle with remaining shell coating. Freeze until serving.
Frozen Fruit Tart
Total time: 50 minutes plus cooling and freezing
Makes 8 servings
8 whole graham crackers
2 Tbsp. whole natural almonds
1 Tbsp. sugar
1 Tbsp. canola oil
1 Tbsp. honey
1 ½ cups light vanilla ice cream (such as slow- or double- churned)
1 ½ cups mango or passion fruit sorbet
3 ripe nectarines, each pitted and cut into 8 wedges
2 ripe plums, each pitted and cut into 8 wedges
1 cup raspberries
1. Preheat oven to 350°F. In food processor with knife blade attached, pulse graham crackers until fine crumbs form. Add almonds and sugar; pulse until almonds are finely chopped. In cup, mix oil, honey and 2 teaspoons water; drizzle over crumb mixture. Pulse until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides of 9-inch round tart pan with removable bottom.
2. Bake tart shell crust 8 to 10 minutes, or until set and lightly browned at edges. Cool completely in pan on wire rack.
3. Remove ice cream and sorbet from freezer; let stand at room temperature 10 minutes, or until slightly softened. Spoon ice cream and sorbet alternately into tart shell, pressing with back of spoon to smooth; cover and freeze at least 4 hours or overnight, or until firm.
4. Carefully remove sides of pan and place tart on round platter. Arrange circle of nectarine wedges 1 inch from edge of tart then circle of plum wedges inside nectarines. Mound raspberries in center of tart. Serve immediately.
All opinions expressed in this review are my own and not influenced in any way by the company. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.
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