SOURCE: Blue Bunny Ice Cream

September 19, 2011 05:00 ET

Have Your Cake and Ice Cream, Too

MISSION, KS--(Marketwire - Sep 19, 2011) - (Family Features) The combination of cake and ice cream is a must-have for any special occasion. To have one without the other is a travesty -- it's like leaving the cheese off macaroni or peanut butter without jelly. While this perfect pairing is usually reserved for birthdays, anniversaries and other special events, the new line of cake and ice cream flavors from Blue Bunny and Chef Duff Goldman allow you to enjoy this dynamic duo of desserts no matter the occasion. Simply open the freezer and enjoy!

Blue Bunny and Chef Duff also collaborated to create fun, decadent recipes that are sure to excite and entice even the most discriminating cake and ice cream connoisseurs. Ice cream and cake sticks are great for individual bite-sized desserts and the Triple Chocolate Cake Sundae is packed with flavor and fun. Try both recipes and determine for yourself which one takes the cake.

For more great recipes visit www.bluebunny.com.

Ice Cream and Cake Sticks
This version of the recipe includes the popular Red Carpet Red Velvet, but experiment with ice cream flavors and toppings and find the combination you enjoy most.

Makes 8 servings

8 scoops (½ carton) Blue Bunny Premium Red Carpet Red Velvet Cake Ice Cream
2 large eggs
2 tablespoons sugar
1 cup panko bread crumbs
Vegetable oil
8 Lollipop sticks
Butterscotch, chocolate or caramel sauce, optional
Whipped cream, optional

Place ice cream balls on baking sheet lined with wax paper and freeze for at least 2 hours. In a medium-sized bowl, beat eggs and sugar with fork until well blended. Place panko crumbs in another soup bowl or medium-sized bowl. Dip ice cream balls into egg mixture, then roll in panko bread crumbs, coating completely. Freeze 1 hour.

Heat oil in deep-fat fryer to 375°F. Fry ice cream balls, one at a time, until golden brown, or 30 seconds to 1 minute. Remove from oil and insert lollipop stick. Top with drizzle of butterscotch, chocolate or caramel sauce and dollop of whipped cream, if desired. Serve immediately.

Triple Chocolate Cake Sundae
Chocolate lovers will adore this sundae topped with a white chocolate-raspberry sauce.

Makes 4 servings

3 tablespoons half and half cream
1 bar (3.5 ounces) high quality white chocolate cut into small pieces
4 ½ cup scoops Blue Bunny Chef Premium Chocolate Lovers Triple Chocolate Cake Ice Cream
1 cup fresh raspberries, divided

In small microwave-safe bowl, combine half and half and white chocolate. Microwave on high, 30 seconds. Stir until chocolate is melted and mixture is smooth. Heat an additional 10 seconds if not melted.

Cover and refrigerate until thickened to a medium sauce, about 50 minutes. Gently fold in ¼ cup raspberries.

If sauce thickens too much during refrigeration, re-warm in microwave for 10 seconds. (Recipe tested in a 1250 watt microwave. Adjust cooking times accordingly.)

Place ice cream into 4 serving bowls. Top each with 2 tablespoons white chocolate-raspberry sauce and 4 fresh raspberries.

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