In case you were unaware, July is National Ice Cream Month, a designation that was created in 1984 by President Ronald Reagan in recognition of the fact that 90 percent of Americans consume - and, let’s face it - love ice cream.
In his proclamation, Reagan called for all people of the United States to observe the event with “appropriate ceremonies and activities,” according to the International Dairy Foods Association.
If you’re wondering what an appropriate celebratory activity might be, consider trying one of these festive ice cream desserts. They’re all creative twists on the classic sundae and come from the folks at Breyers Ice Cream.
Besides being really eye-catching, these recipes bring the simple sundae to a whole new level of culinary creativity. They include the kid-friendly Spaghetti and Meatballs Sundae, the sophisticated Mini Coffee Ice Cream Sundae, a Snowball Sundae and irresistible Ice Cream Pops.
July only has a few days left, so don’t let National Ice Cream Month pass you by without trying out at least one of these recipes. And for tips on a better ice cream sundae, remember:
•Always use good ice cream. Even a mountain of decadent toppings can’t conceal a bad base.
•Dress up store-bought toppings for added flair. For example, dissolve instant coffee in a little hot water and stir it into store-bought caramel sauce to make a coffee-caramel drizzle.
•Use whole nuts and dried fruit for extra texture and a big crunch.
•Roll scoops of ice cream in any kind of crumbs, crunched cereal or chocolate milk powder for an ice cream “truffle.”
•Use minicontainers like egg cups, espresso cups and cordial glasses to make minisundaes.
•Make a quickie fresh-fruit topping by mashing your favorite berries with a little white or brown sugar.
•Freeze your sundae bowls or dessert dishes overnight to keep your sundaes from melting as quickly.
•Dip your ice cream scoop in hot water for perfect-looking scoops.
•Use two or more flavors of ice cream in a sundae to add extra flavor and flair.
•Create an exotic-looking sundae by using a wooden skewer to thread fruit onto, and then stick it into a scoop of ice cream.