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Chill Out with frozen desserts

Posted: July 4, 2012 2:00 a.m.
Updated: July 4, 2012 2:00 a.m.

Candy corn cup

 

Whether it’s something light, cool and refreshing, or rich, decadent and creamy, frozen treats are the perfect way to turn a normal night into something special. With just 20 minutes and six ingredients or less, you can create these easy recipes using frozen treats found in your local supermarket.


    Dulce de leche carrot cake pie — Luscious carrot cake ice cream is topped with caramel apples and crunchy pecans to make a frozen pie guests will not soon forget.


    Smores dippers — No camp fire needed for these S’mores. Transform an ice cream cone into a campfire classic complete with graham crackers, marshmallows, and sprinkles.


    Candy corn cups — This impressive dessert is deceptively easy to make. Rich vanilla ice cream is layered with refreshing orange and pineapple sherbets, then topped off with creamy whipped topping and your favorite candy corns.

Below is the recipe for candy corn cups. See the recipes for the carrot cake pie and smores dippers, and get more delectable ways to chill out with frozen desserts, at www.BlueBunny.com.

Candy Corn Cups
Prep Time: 10 minutes
Makes 4 servings
8    tablespoons Blue Bunny Premium Vanilla ice cream, softened
12    tablespoons Blue Bunny Orange sherbet, softened
12    tablespoons Blue Bunny Pineapple sherbet, softened
4    tablespoons lite whipped topping, thawed if frozen
8    pieces candy corn candies
4     small martini glasses


For each dessert, spread 2 tablespoons vanilla ice cream in the bottom of a martini glass. Top with 3 tablespoons orange sherbet, spreading smooth, and 3 tablespoons pineapple sherbet, spreading smooth. Place in freezer while assembling remaining servings.


Just before serving, top each with 1 tablespoon whipped topping and 2 candy corn candies. Serve immediately.
To make ahead: layer ice cream and sherbet in each martini glass; cover and freeze until serving time. Top each with whipped topping and candy corn just before serving.

 

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