Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Southern Living Scooped: Ice cream treats, cheats, and frozen eats
    Southern Living Scooped: Ice cream treats, cheats, and frozen eats
    Southern Living Scooped: Ice cream treats, cheats, and frozen eats
    Ebook309 pages1 hour

    Southern Living Scooped: Ice cream treats, cheats, and frozen eats

    By The Editors of Southern Living

    ()

    Read preview

    About this ebook

    Packed with recipes for ice cream and other ice cream desserts, Scooped brings readers dozens of ways to make impressive and indulgent ice cream desserts while leaving out all the fuss. From ice cream cakes stacked high with fillings and toppings to dipped and sprinkled ice cream bars, we're dishing out the best ice cream concoctions Southern Living has to offer. When you want the fully homemade experience, there are plenty of "from-scratch" ice cream recipes featured in the "Ice Cream Shoppe" chapter and rounding out the book is "To Sprinkle and To Hold," a chapter featuring homemade syrups, toppings, cones, and stir-ins that are sure to add a grand finale to whichever ice cream dessert you land on. In between are dozens of ideas for making special treats starting with store-bought ice cream. From many classic Southern Living recipes to newly created favorites from our test kitchen, this book is the right mix of beloved recipes with vibrant new ideas that give readers something that can't be found anywhere else.

    With brand new concoctions, tried-and-true favorites, and recipes with Southern charm, Scooped stacks up to be the most fun Southern Living has ever slathered into one book. We say keep the brain freezes coming!
    LanguageEnglish
    PublisherLiberty Street
    Release dateSep 30, 2016
    ISBN9780848752859
    Southern Living Scooped: Ice cream treats, cheats, and frozen eats

    Read more from The Editors Of Southern Living

    Related to Southern Living Scooped

    Related ebooks

    Courses & Dishes For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Recipe Index

      Oct 5, 2021

      Recipe Index
      1 min read

    • Article

      Gold Ribbon Tea

      Jul 27, 2021

      Gold Ribbon Tea
      7 min read

    • Article

      Carrot Cake

      Jan 25, 2022

      Carrot Cake
      6 min read

    • Article

      Cheesy Comfort

      Dec 10, 2019

      Cheesy Comfort
      11 min read

    • Article

      Caramel AND Butterscotch

      Jul 2, 2019

      Caramel AND Butterscotch
      8 min read

    • Article

      One-Bowl Baking

      Nov 24, 2020

      One-Bowl Baking
      4 min read

    • Article

      Baking with Cereal

      Feb 8, 2022

      Baking with Cereal
      8 min read

    • Article

      Recipe Index

      Feb 22, 2022

      Recipe Index
      1 min read

    • Article

      Salted Caramel Pretzel Cake

      Mar 10, 2020

      Salted Caramel Pretzel Cake
      1 min read

    • Article

      Comforting Casseroles

      Jun 23, 2020

      Comforting Casseroles
      9 min read

    • Article

      Take the (Coffee) Cake

      Nov 23, 2021

      Take the (Coffee) Cake
      5 min read

    • Article

      Sweet Southern Salad

      Jan 25, 2022

      Sweet Southern Salad
      2 min read

    • Article

      With A Twist Of SPICE

      May 25, 2022

      With A Twist Of SPICE
      5 min read

    • Article

      Flavours of SYRIA

      May 25, 2022

      Flavours of SYRIA
      7 min read

    • Article

      Welcome

      Oct 7, 2021

      Hello and welcome to the October issue of Baking Heaven. This issue, we're getting ready for Halloween with some spooktacular treats from page 8. You'll find fun recipes for cupcakes, biscuits, traybakes and more, and lots of them are great to bake w

      1 min read

    • Article

      Zest of Life

      Dec 1, 2020

      Zest of Life
      7 min read

    • Article

      Chili Time

      Jul 25, 2023

      Chili Time
      6 min read

    • Article

      Devil’s Food Cake

      Mar 23, 2023

      Devil’s Food Cake
      3 min read

    • Article

      10 Can't Beat Bakeries

      Jan 21, 2020

      10 Can't Beat Bakeries
      3 min read

    • Article

      Sarah Kieffer

      Sep 1, 2020

      Sarah Kieffer
      11 min read

    • Article

      Showstopping Holiday Desserts

      Sep 27, 2022

      Showstopping Holiday Desserts
      5 min read

    • Article

      Give Cookies

      Feb 7, 2023

      Give Cookies
      2 min read

    • Article

      12 Days of Christmas Cookies

      Sep 20, 2022

      12 Days of Christmas Cookies
      10 min read

    • Article

      Jazzed-Up Cornbread

      May 23, 2023

      Jazzed-Up Cornbread
      1 min read

    • Article

      Pound Cake

      Oct 5, 2021

      Pound Cake
      1 min read

    • Article

      Canned Pumpkin

      Aug 23, 2022

      Canned Pumpkin
      6 min read

    • Article

      A Taste for Nostalgia

      Dec 7, 2021

      A Taste for Nostalgia
      8 min read

    • Article

      Think Inside the Box

      Mar 21, 2023

      Think Inside the Box
      5 min read

    • Article

      Cornbread

      Mar 23, 2021

      Cornbread
      2 min read

    • Article

      Erin Clarkson

      Sep 1, 2020

      Erin Clarkson
      13 min read

    Related categories

    Reviews for Southern Living Scooped

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Southern Living Scooped - The Editors of Southern Living

      ICE CREAM SOCIALS

      HOST THE COOLEST PARTY ON THE BLOCK!

      EASY ANYTIME PARTY

      MEMORABLE MAKE-AHEAD BASH

      SPECIAL WEEKEND CELEBRATION

      EASY ANYTIME PARTY

      Let the store do the work for you, and let your guests assemble their favorite, over-the-top sundaes.

      WHAT TO BUY

      • pints of various flavors of ice cream

      • sugar cones and waffle cones

      • cookies and wafers of all kinds

      • ice-cream syrups and sauces

      • sprinkles and colorful candies

      • chopped nuts, candy bars, and cookies

      MEMORABLE MAKE-AHEAD BASH

      Make everything ahead of time, and freeze. When your guests arrive, all you need to do is serve! Use trays of ice to keep treats cold and keep colorful napkins handy for serving.

      MENU

      Caramel-Almond-Vanilla Cones

      Dipped Ice Cream Whoopie Pies

      Mini Ice Cream Peanut Butter Cups

      Strawberry Cheesecake Ice Cream Cupcakes

      SPECIAL WEEKEND CELEBRATION

      For a party that’s sure to delight, throw out all the stops by making everything from scratch—a pretty cake, homemade ice cream, cookies, and toppings!

      MENU

      Strawberries-and-Cream Cake Roll

      Birthday Cake Ice Cream

      Caramel Sauce

      Bacon-Praline Crumble

      Chocolate-Pecan Pie Granola

      All-Time Favorite Chocolate Chip Cookies

      Dipped-and-Sprinkled Waffle Cones and Bowls

      ICE CREAM BITES

      POPS, BONBONS, BARS, AND MINI TREATS

      CINNAMON-CHOCOLATE CHIP ICE CREAM BALLS

      Piled up high in a bowl for a party, or enjoyed one at a time on a plate, these flavor bombs with a crunch are sure to become a favorite treat. Pour over the caramel just before serving.

      Makes 6 servings

      Hands-on Time 15 min.

      Total Time 2 hours, 15 min.

      1½ cups cinnamon-sugar whole wheat-and-rice cereal, crushed

      ½ cup semisweet chocolate mini-morsels

      1 cup finely chopped pecans (optional)

      ½ gallon vanilla ice cream

      ½ cup jarred caramel syrup

      1. Combine crushed cereal, morsels, and, if desired, pecans in a large bowl.

      2. Scoop ice cream, and shape into 6 (3-inch) balls.

      3. Roll balls in cereal mixture, coating evenly. Place in a 9-inch square pan; freeze 2 hours or until firm. Serve immediately, or store ice-cream balls in a zip-top plastic bag in the freezer. Drizzle with caramel syrup before serving.

      Note: We tested with General Mills Cinnamon Toast Crunch cereal.

      The Scoop

      Give these versatile truffles your own spin by using different flavors of ice cream, like chocolate, cinnamon, or butter pecan.

      COFFEE ICE CREAM BITES

      These individual treats can stay in your freezer for when you need a late afternoon pick-me-up. For a party, just fill a tray with ice, and arrange these bonbons in candy wrappers over the ice.

      Makes 24 servings

      Hands-on Time 25 min.

      Total Time 2 hours, 25 min.

      1½ cups coffee ice cream

      Parchment paper

      1 (7.25-oz.) bottle chocolate ice-cream shell topping

      ½ cup chocolate-coated coffee beans, crushed

      1. Scoop ice cream into 1¼-inch balls using a small ice-cream or cookie scoop; place on a parchment paper-lined baking sheet. Freeze 1 hour.

      2. Remove 4 ice-cream balls from freezer, and place on a wire rack in a jelly-roll pan. Shake ice-cream shell topping, and squeeze over ice-cream balls, coating top and sides completely. Immediately sprinkle with crushed coffee beans. Return to freezer. Repeat procedure with remaining ice-cream balls, shell topping, and crushed coffee beans. Freeze 1 hour or until firm. Serve immediately, or store ice-cream balls in a zip-top plastic bag in the freezer.

      MINI ICE CREAM PEANUT BUTTER CUPS

      Makes 12 servings

      Hands-on Time 15 min.

      Total Time 1 hour, 13 min.

      ⅓ cup vanilla ice cream, softened

      3 Tbsp. creamy peanut butter

      Miniature paper baking cups

      ¼ cup chopped dry-roasted peanuts

      1 (7.25-oz.) bottle chocolate ice-cream shell topping

      Parchment paper

      1. Stir together ice cream and peanut butter in a small bowl; freeze 10 minutes.

      2. Place paper baking cups into 12 miniature muffin cups. Spoon ½ tsp. peanuts into each cup, and top with 1 tsp. shell topping. Freeze 5 minutes.

      3. Quickly spoon ice-cream mixture into each cup; drizzle shell topping evenly over ice cream, coating completely. Immediately sprinkle remaining peanuts over shell topping; freeze 1 hour or until firm. Serve immediately, or layer between sheets of parchment paper or wax paper in an airtight container, and store in freezer up to 1 month.

      ICE CREAM BOURBON BALLS

      Makes 34 balls

      Hands-on Time 21 min.

      Total Time 7 hours, 51 min.

      2 cups vanilla ice cream, softened

      ½ cup toasted finely chopped pecans

      3 Tbsp. bourbon or whiskey

      30 vanilla wafers, finely crushed (about 1 cup)

      Parchment paper

      2 (8-oz.) packages semisweet chocolate baking squares, chopped

      1. Stir together first 4 ingredients in a medium bowl. Freeze 6 hours or until firm.

      2. Scoop ice-cream mixture into 34 (1¼-inch) balls using a small ice-cream or cookie scoop. Place on parchment paper-lined baking sheet. Freeze 1 hour.

      3. Microwave 8 oz. chocolate in a medium-size microwave-safe bowl at HIGH 1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals. Cool 5 minutes or until barely warm.

      4. Remove 4 ice-cream balls from freezer. Quickly dip balls, 1 at a time, into melted chocolate using a fork and allowing excess chocolate to drip off. Immediately place on a parchment paper-lined baking sheet. Place in freezer. Repeat procedure with remaining melted chocolate, dipping 17 ice-cream balls.

      5. Microwave remaining 8 oz. chocolate in a medium-size microwave-safe bowl at HIGH 1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals. Cool 5 minutes or until barely warm. Repeat dipping procedure, 4 balls at a time, with melted chocolate and remaining 17 ice-cream balls. Freeze 30 minutes or until firm. Serve immediately, or store ice-cream balls in a zip-top plastic bag in freezer.

      The Scoop

      To keep the melted chocolate from getting too cool for dipping, only melt half at a time. The key to success here is only removing about 4 ice-cream balls from the freezer at one time.

      CHOCOLATE MACAROON BONBONS

      These bonbons are reminiscent of the classic Almond Joy candy bar, but they are so much more decadent with a filling of coconut-packed chocolate chip ice cream. Guests are sure to be impressed.

      Makes 28 bonbons

      Hands-on Time 27 min.

      Total Time 6 hours, 20 min.

      1 cup sweetened flaked coconut

      2 cups chocolate chip ice cream, softened

      ½ tsp. almond extract

      Parchment paper

      3 (4-oz.) semisweet chocolate baking bars, chopped

      ¼ cup whole natural almonds, chopped

      1. Preheat oven to 350°. Place coconut in a single layer in a shallow pan.

      2. Bake at 350° for 7 to 8 minutes or until toasted, stirring occasionally. Remove from oven, and cool completely (about 15 minutes); reserve ¼ cup.

      3. Combine ice cream, almond extract, and remaining ¾ cup toasted coconut in a bowl; stir well. Freeze 4 hours or until firm.

      4. Scoop ice-cream mixture into 1-inch balls using a small ice-cream or cookie scoop; place on a parchment paper-lined baking sheet. Freeze 1 hour.

      5. Microwave chopped chocolate in a small microwave-safe bowl at HIGH 1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals. Cool 5 minutes or until barely warm to the touch.

      6. Remove 4 ice-cream balls from freezer. Quickly dip balls, 1 at a time, into chocolate using a fork and allowing excess chocolate to drip off. Immediately place on a parchment paper-lined baking sheet, and sprinkle with almonds and reserved toasted coconut. Place in freezer. Repeat with remaining ice-cream balls, chocolate, almonds, and coconut. Freeze 30 minutes or until firm. Serve immediately, or store in a zip-top plastic bag in freezer.

      PROFITEROLES WITH COFFEE ICE CREAM

      These small cream puffs are surprisingly easy to make, but they have a fancy look that’s perfect as a light dessert beside a cup of coffee when company comes for dinner.

      Makes 2 dozen puffs

      Hands-on Time 20 min.

      Total Time 1 hour

      ¾ cup all-purpose flour

      1½ tsp. sugar

      ⅓ cup butter

      3 large eggs, beaten

      Parchment paper

      1½ cups coffee ice cream

      1 cup hot fudge topping

      1. Preheat oven to 400°. Stir together flour and sugar.

      2. Bring butter and ¾ cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Beat with a wooden spoon until mixture is smooth and leaves sides of pan, forming a ball of dough. Gradually add eggs, beating until mixture is smooth and glossy.

      3. Drop dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet.

      4. Bake

      Enjoying the preview?
      Page 1 of 1