Tag: ice cream

S’more Ice Cream Pie – Who’s Your Daddy’s Favorite Celebrity Dessert Chef?

Trick question; he doesn’t have one. That type of thing is
more for women and food bloggers. In fact, your dad may not even have a
favorite dessert, but if he had to pick one, I think a lot of fathers would go
with s’mores – the campfire classic that inspired this frozen Father’s Day

S’mores are a simple, yet brilliant treat that represents
everything most males, dads or otherwise, seem to love. It’s made over a
crackling fire, the building of which triggers the release of all kinds of
manly neurotransmitters in the brain. The same goes for sharpening sticks with knives,
impaling things, and burning stuff.

And while you’re not experiencing those primitive pleasures
here (except for the blowtorch, which is never not awesome), I think just the
connection with the venerable s’more alone will be enough to have dad loving
this pie.

If not, there’s always the crispy, buttery graham crackers,
chocolate ice cream, and toasted marshmallows to make him proud of you anyway.
Whether you make this for Father’s Day dessert or not, I really hope you give
this a try soon. Enjoy!

1 1/2 cups finely crushed graham cracker crumbs
6 tbsp melted butter
1/4 cup white sugar
1 (28-oz) container chocolate ice cream
2-3 handfuls mini marshmallows, or enough to cover the top

Things you didn’t know you could freeze

Did you know that you can freeze nuts? Herbs? Cake? No? We’ve rounded up some of things that you probably didn’t know you could freeze.

If you’re anything like us, your freezer is full of the usual suspects – frozen peas, meat and a few tubs of ice cream, but it can be used for so much more than that!

We’ve teamed up with our friends at Love Food Hate Waste to round up some of the more unusual things you can freeze – take a look through our gallery of unlikely freezeable foods – we bet you’ll be surprised by a few!

Mexican "Unfried" Ice Cream

A skinnier fried ice cream with a sweet crunchy cinnamon topping. Oh-my-word, I can’t tell you how good this is!

If you’ve ever had the Mexican fried ice cream at Chi Chi’s, you’ll understand this recipe. I always loved the concept of fried ice cream, as a kid I remember ordering it and always found it fascinating that the ice cream didn’t melt.

This recipe is a much lighter, healthy version of the original fried version. This isn’t fried at all, but it still has that same great taste with the crunchy cinnamon topping, and cold creamy vanilla ice cream (well, actually frozen yogurt) in the center.

This idea came from a fan. She actually made something like this for a party and layered everything in a square pan which is a great idea if you want to serve a crowd, but for portion control, I thought making them in individual servings was better.

To make it light, I bought my favorite fat free vanilla frozen yogurt: Gotta Have Vanilla from Stonyfield; that stuff is sooo good, I actually prefer it over their other brand Oikos. Then I perused the cereal aisle and decided on using crushed Special K as my crust mixed tossed with some cinnamon. If you are gluten free, I would use a gluten free cereal instead. Enjoy your weekend and have a happy Cinco De Mayo!

Mexican “Unfried” Ice Cream
Servings: 4 • Size: 1 ball w /chocolate syrup • Old Points: 3 • Weight Watcher Points+: 4
Calories: 180 • Fat: 0.5 g • Carb: 36 g • Fiber: 1 g • Protein: 6.5 g • Sugar: 23 g
Sodium: 203 mg • Cholest: 0 mg 


  • 2 cups fat free vanilla frozen yogurt (Stonyfield)
  • 2 cups Special K Cereal, crushed
  • 2 tsp ground cinnamon
  • 4 tsp Hershey’s chocolate syrup 
  • cherry for topping (optional)
  • Truwhip for topping (optional)


Line a baking sheet with parchment paper. With an ice cream scooper, scoop out 4 balls of ice cream 1/2 cup in size and place on the parchment-lined baking sheet. Freeze for 2 hours, or overnight, until the ice cream is very hard.

Meanwhile, in a shallow bowl, combine the crushed cereal and cinnamon. Using rubber gloves, roll the balls of ice cream in the cereal coating, packing them together into a smooth ball.

Return the coated ice cream to the baking sheet and freeze until ready to serve.

To serve, drizzle with chocolate syrup on top with whipped cream and cherry, if desired.

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