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One of my favorite places to hang out with my son is in our kitchen. I remember being in the kitchen baking with my mom as a child, and I love that I am now able to pass on those sweet moments. So, when the opportunity arose, I jumped at the chance to play around with delicious Hudsonville Ice Cream to come up with three quick and easy recipes that you can make with your kids, young and old, this season.
Midwest-made Hudsonville Ice Cream is available at all St. Louis Schnucks Markets! Founded in Michigan in 1926, Hudsonville has been using the same recipe for the base of their ice cream for almost a century, and offers innovative flavors. They have your favorite classics, but with an extra special twist. And best of all, they’re made with delicious ingredients, including dairy from farms right down the road from where the ice cream is made, so you know it will taste better and was made with care.
Now, before we jump into the good stuff, one rule to cooking/baking with children that everyone must adhere to (besides all of the obvious safety rules): There will be MESS. There may be lots of it, so just embrace it and take lots of pictures of those cute, covered faces, hands, arms, hair, legs, etc. Your recipes may also come out looking a mess due to curious little hands; let it go. The cuteness and the exploration are all part of the fun and memories that make every bit of the mess worth it!
Now for the fun!
Waffle Ice Cream Sandwiches
First up is Waffle Ice Cream Sandwiches. This one super easy and fun due to a great hack I learned.
- frozen waffles
- sprinkles of your choosing
- a pint of your favorite Hudsonville Ice Cream (I used Extra Indulgent Cake Batter)
- Toss a frozen waffle in the toaster; you will need one for each sandwich you want to make.
- Open your pint and use a sharp kitchen knife to cut down the center of the pint, slicing the container in half.
- Peel back the container and then cut each half-pint into four half-circle-shaped slices. (You’ll have eight total, whatever you don’t use for the sandwiches can be put in a freezer-safe container to make more at a later date.)
- Pour sprinkles onto a plate and roll the edges of your ice cream in the sprinkles.
- Cut the toasted waffle in half and place the ice cream slab in between the waffle halves and enjoy!
Strawberry Cheesecake Ice Cream Pie
Next up is Strawberry Cheesecake Ice Cream Pie.
- 1 ready-made graham cracker crust (size is up to you— if you are using smaller than a 9-inch one, you will just have more ice cream leftover)
- 2 slices of frozen cheesecake, thawed and chopped into small pieces
- 1 tub of whipped topping
- sliced fresh strawberries for garnish
- 1 carton of Hudsonville Strawberry Cheesecake Ice Cream (this would also be amazing with Limited Edition Blueberry Graham Delight, just switch to fresh blueberries on top)
- Let the ice cream soften just a bit. With Hudsonville’s soft creamy texture, you will only need to let it sit out about 10 minutes or so for it to soften into a consistency easy to spread into the graham cracker crust.
- Place the pie into the freezer to refreeze that layer. Freeze for an hour, then remove and dot the ice cream layer with the cheesecake pieces. Top with whipped cream and garnish the top with the sliced strawberries and enjoy!
Ice Cream Bombe
Last but not least is the Ice Cream Bombe.
- A set of three Pyrex nesting bowls (if you don’t have these, you can just create three flat layers in a baking dish as well).
- Saran Wrap
- Three of your favorite Hudsonville flavors that complement each other, and toppings to match. I used Brownie Batter Cookie Dough, Creamery Blend Vanilla, and Seaside Caramel.
- Magic Shell and crushed chocolate chip cookies.
*Crushing cookies is an excellent task for little ones. Put the cookies in a large freezer bag and let your little one hammer away at them with a hammer toy to a crushed consistency.
Since we used two decadent flavors with toppings mixed in, we only did toppings on top for garnish. If you wanted to go with more original flavors, you could also mix your own toppings between the layers.
Other delicious combos would be:
- Creamery Blend Vanilla, Classic Chocolate, and Seaside Caramel with crushed peanuts and hot fudge in between, top with Magic Shell.
- French Vanilla and Classic Chocolate with marshmallow topping in between. Add Magic Shell and crushed graham crackers on top.
- Blue Moon, Creamery Blend Vanilla, and Superscoop with rainbow sprinkles on top.
- Let ice cream melt for about 10 minutes or so. Add 2/3 of the first carton to the large Pyrex bowl. Cover the outside of the medium Pyrex bowl in Saran wrap and then press the medium bowl into the large bowl, pressing the ice cream up towards the top of the bowl. Freeze for 30 minutes to an hour.
- Remove the bowl from the freezer and remove the medium bowl from the middle. If the bowl sticks, add a small amount of hot water inside the bowl, and it should be easier to remove.
- If you are adding topping in between your layers, cover the first layer with your first topping. Then add about ¾ of the second slightly softened carton to the bowl. Cover the small Pyrex bowl in Saran wrap and press the bowl into the ice cream, pressing the ice cream up to the top of the bowl. Freeze for 30 minutes to an hour.
- Repeat step with the smaller bowl, then add toppings to the middle layer if adding toppings. Fill in the rest of the bowl with your third carton of ice cream. Refreeze the bowl for at least an hour.
- Invert the bowl onto a plate. If the ice cream bombe does not release onto the plate, you can place the bowl in a sink of warm water for 30 seconds. You can also use a plastic icing knife, if you have one, along the sides to loosen it.
- Drizzle Magic Shell on the top and garnish. Slice and enjoy immediately or refreeze.
And there you have it! To find your favorite Hudsonville flavors locally, use Hudsonville’s Scoop Locator to search by product.