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Sprinkled Animal Cookie Shake

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4-5 scoops Red Button Vintage Creamery Sprinkled Animal Cookie ice cream

1/2 cup cold milk

handful of sprinkled animal cookies

whipped topping

Place ice cream, milk and cookies in blender. Cover and blend until smooth. Pour into cups and top with whipped topping.

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Ice Cream Brownie Cups

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Brownie Mix

Red Button Vintage Creamery Vanilla Bean Ice Cream

Whipped Cream

Toppings: sprinkles, fudge, caramel, chocolate chips

Preheat oven to 350 F. Make brownies according to package. Grease 12 ct. two muffin tins and pour 2 TBSP of batter into each tin. Bake for 10 minutes. Let brownies cool completely. Once cooled scoop ice cream on top of each brownie until muffin tin is full. Cover with saran wrap and aluminum foil and place in freezer for a few hours or overnight. Remove each cupcake by running knife around edge of each tin. Top with whipped cream and any additional toppings you desire. 

Perfect for any birthday, holiday or special occasion. ENJOY! 

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Chocolate Candy Cane Cookie Sandwiches

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Chocolate Cake Mix

2 eggs

1/2 cup vegetable oil

3/4 cup powdered sugar

Red Button Vintage Creamery Vanilla Bean Ice Cream

Candy canes

Mix cake mix, eggs and oil. Chill cookie dough for 1-2 hours.

Preheat oven to 350 degrees. Place parchment paper on cookie sheets. Roll dough into tablespoon size balls. Roll in powdered sugar until evenly coated. Bake for 6-7 minutes. Let cool.

Place 5-7 candy canes in ziploc bags and smash until you have small candy candy pieces. Place pieces on plate.

Once cookies have cooled place a scoop of Red Button Vintage Creamery ice cream on cookie. Place another cookie on top of scoop and sandwich the ice cream. Roll ice cream section into the candy cane pieces.

ENJOY!

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Raspberry Lemonade Sherbet Punch

6 scoops Red Button Vintage Creamery Raspberry Lemonade Sherbet

2 liter lemon lime soda

12 oz can lemonade-make according to package instructions

Raspberry & lemon slices to garnish (optional)

Stir soda and lemonade together until combined. Place scoop of sherbet in glass. Pour lemonade soda mixture until glass is full. Garnish with raspberries and lemon slices. 

To make in punch bowl, simply combine sherbet scoops and lemonade soda mixture in large bowl. Serve with ladle.

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Pumpkin Pie Milkshake

6 scoops Red Button Pumpkin Spice Cheesecake ice cream

1 cup milk-add more or less depending on desired consistency

1/4 cup pumpkin puree

2 teaspoon pumpkin pie spice

1/2 cup graham cracker crumbs

Whipped cream

Blend ice cream, milk, pumpkin and spice together in blender. Add 1/4 cup of graham cracker crumbs into mixture and stir. Pour into cups. Place whipped cream on top of shake mixture and top with leftover graham cracker crumbs for garnish.

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Peanut Butter Chocolate Ice Cream Pie

1 carton Red Button Fudge Brownie & Peanut Butter ice cream

1 chocolate cookie pie crust

1 cup peanut butter

chocolate syrup

whipped topping

Spread peanut butter into bottom of pie crust. Top with half carton of Red Button ice cream. Drizzle chocolate syrup on top of ice cream.  Keep in freezer until served. Top with whipped topping before eating. 

 

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Raspberry Ripple Brownie Sandwiches

1 carton Red Button Raspberry Ripple ice cream

1 box brownie mix

Fresh raspberries

Chocolate syrup

Make the brownies according to package. Once brownies are cooled completely cut into squares or rectangles. Add one scoop of ice cream on top of a brownie and spread. Place a few fresh raspberries on top of ice cream. Sandwich ice cream and raspberries between another piece of brownie. Drizzle with chocolate syrup, if desired.

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