Enjoy Ice Cream Treats this July

July is National Ice Cream Month

In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day.  That means Sunday, July 20 th , is National Ice Cream Day. Vanilla continues to be America's flavor of choice in ice cream.

America's top five favorite individual flavors are vanilla, chocolate, butter pecan, strawberry and chocolate chip mint.  Ice cream flavors are only limited by the imagination.  Mississippi State University has two unique ice cream flavors:  muscadine ripple and sweet potato.  Some flavors are seasonal favorites such as peppermint for November/December.

The International Ice Cream Association offers these suggestions on the proper handling and storage of ice cream and frozen desserts to help consumers enjoy America's favorite treat to the fullest. Here are some tips on how to keep ice cream in its most delectable form:

In the store:

  • Make the ice cream aisle your last stop during your trip to the supermarket.
  • Check the temperature of your grocer's freezer case. The temperature in the supermarket's freezer case should not be above -20°F. If kept at a proper temperature, ice cream will be thoroughly frozen and will feel hard to the touch.
  • In an open top freezer case, always select ice cream and frozen treats stored below the freezer line.
  • Put ice cream products in the separate section of your grocery cart, or place on top of other groceries.
  • Insulate ice cream products for the ride home. When your groceries are packed, request a freezer bag or additional brown paper bag to insulate your ice cream.

At Home:   

  • Do not allow ice cream to repeatedly soften and re-freeze.
  • Your freezer should be set at between -5°F and 0°F. Ice cream is easy to dip between 6°F and 10°F, the ideal serving temperature range.
  • Store ice cream in the main part of the freezer. Do not store ice cream in the freezer door, where ice cream can be subject to more fluctuating temperatures since the door is repeatedly open and shut.

Recipes from the International Dairy Foods Association*

Pecan Ice Cream Roll

  • 1/2 gallon vanilla ice cream, softened
  • 1/2 cup chopped pecans
  • 6 chocolate cookies, crushed
  • Caramel or hot fudge topping
  • Whipped cream
  • 6 maraschino cherries, chopped

Divide ice cream into 6 equal amounts and spread into an 8x8 square on plastic wrap.  Sprinkle 2 Tbsp. cookie crumbs down center of ice cream.  Roll up ice cream to form log shape.  Freeze 1/2 hour.  Pull back from plastic wrap and sprinkle each log with pecan pieces.  Rewrap in plastic and freeze for two hours or overnight.  Remove plastic wrap and place on serving dish.  Drizzle with topping.  Garnish with whipped cream and cherries.  Option: one large roll can be made in lieu of 6 small rolls.  

Apple n' Oatmeal Cookie Crisp ala Mode

  • Your favorite apple crisp recipe that makes at least 3 cups of crisp
  • 8 scoops of vanilla ice cream
  • Hot caramel topping
  • Whipped cream
  • 8 maraschino cherries

Spoon 1/3 cup apple crisp on each serving dish.  Place a scoop of ice cream on crisp.  Drizzle with caramel topping.  Top with whipped cream and a cherry.

Seven Layer Sundae

  • 1 frozen waffle, toasted
  • 1 scoop chocolate ice cream
  • 1 peanut butter cookie, cut in half
  • Chocolate topping
  • Candy sprinkles
  • Whipped cream
  • Maraschino cherry

Place toasted waffle on serving dish.  Scoop ice cream onto center of toasted waffle.  Insert cookie halves at an angle into ice cream.  Top with chocolate topping, sprinkles and whipped cream.  Garnish with cherry.

For more information, contact:
Nancy A. Freeman, County Director Harrison County Extension Service
(228) 865-4227