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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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White Chocolate Strawberry Icebox Shortcake

1 loaf pound cake

1/2 gallon Red Button White Chocolate Strawberry Ice Cream, softened

2 (16 oz) tubs whipped topping

1 lb fresh strawberries

Cut pound cake into half inch pieces and lay flat into a 9x13 pan. Spread half of ice cream on top of pound cake. Spread one container of whipped topping on top of ice cream. Repeat the three layers once more. Freeze for 3-5 hours. Before serving, slice fresh strawberries and lay on top of cake.

16 servings

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Peach Popsicles

3 cups Red Button Vintage Creamery Harvest Peach ice cream

1 cup milk

1 fresh peach

Combine ice cream and milk in blender. Mix until smooth. Dice peach. Gently stir diced peach into ice cream mixture. Pour mixture into popsicle molds. Freeze for 1-2 hours. Serve.

6 servings

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