There are lots of fun and different ways to serve ice cream and I’ve picked three to share with you.
When it comes to ice cream I’m in the camp that likes my frozen treat with everything but the kitchen sink thrown in. Mr. Sweets prefers vanilla, no syrups, nuts or whipped cream. Just plain vanilla. Even with plain vanilla the way you serve or present it can take a simple scoop to one with more of a flair.
This past weekend Gabbi was with us and she wanted chocolate chip cookie dough ice cream. I opted for raspberry frozen yogurt and of course the Mr. wanted his usual vanilla. Instead of just scooping it into a bowl I decided to dig into my hoarder’s bin for a few alternatives. Unfortunately, by the time I was ready to start on my mini photo shoot Gabbi had demolished her’s so no chocolate chip cookie dough ice cream for these pictures.
In one bin I found a bag of aluminum cans. On a shelf in the kitchen I located a dainty cup and saucer set that was a thrift store purchase last year.
A few Different Ways to Serve Ice Cream
The tin can alone provided a different vessel but it was too plain. It received a makeover with a simple band of scrapbook paper around the middle. Instant dress up! The tin can is also great for keeping the ice cream from melting too quickly. Since no one else likes raspberry frozen yogurt with chocolate chunks it was mine all mine. This was a 15 ½ oz can so it was definitely more than one serving.
When using tin cans make sure there aren’t any jagged edges as a result of removing the lid. You don’t want any nasty accidents while serving or eating your frozen treat. I have a can opener that doesn’t cut with a blade and the result is smooth edges. Also, after washing your tin cans be sure and dry them thoroughly. If you don’t use the can right away and there is any water left inside, it will rust.
I used the same paper to cut a smaller band to fit around the base of an ice cream cone. If you’re using a flat bottom cone you could also put it inside a small baking cup. The cone held a scoop of vanilla and one of the frozen yogurt. I also learned that you have to move very quickly when taking pictures of ice cream. It doesn’t care if you get the shot you want or not, it’s going to melt.
The colors in the cup and saucer were spot on to complement the scrapbook paper. This dainty cup also held two scoops and it received the royal sundae treatment. Chocolate and caramel syrup, chopped pecans, whipped cream and of course a cherry on top. I also swiped a couple of chocolate sandwich cookies from Gabbi’s stash to serve on the side.
Even the humblest of treats can get an uplift with just a bit of creativity. We eat with our eyes first and a pretty presentation makes for a more delightful eating experience. Even if it’s just plain old vanilla ice cream.
My ice cream maker is literally and figuratively chilling in the freezer waiting for me to churn out some cool treats this spring and summer. In the past I’ve made Saffron Honey and Orange Ice Cream, Vanilla, Mango Frozen Yogurt and Espresso Chocolate Chip Frozen Yogurt. I don’t have any ideas on which flavors I’ll make net but I’m open to suggestions. If you have a favorite recipe or can steer me in the direction of one, I’d love to hear about it.
I hope my friends at these link parties are all screaming for ice cream this week!