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



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



Mint Mud Pie


    1.75 qt Red Button Vintage Creamery Mint Chip ice cream (softened)

    1 package chocolate Graham Crackers

    4 Tbls butter (melted)

    1 cup hot fudge

    Cool Whip for top



1  Place graham crackers in food processor for crust. Once they are chopped up, mix in a bowl with melted butter until completely coated.

2  Put graham cracker mixture into a 9 x 9 (square pan) and press down to make crust.

3  Once your ice cream has softened, pour over the crust and spread evenly. Put in freezer until hard.

4  Remove from freezer and top with fudge. Spread evenly and place back in freezer.

Once all has hardened, remove from freezer and top with Cool Whip. Put back in freezer and let harden. 



Apple Berry Crisp



·      1 carton Red Button Vintage Creamery Huckleberry pie (or other flavor as desired)

·      3 medium apples pared and sliced

·      ¾ cup oatmeal

·      ¾ cup brown sugar

·      ½ cup flour

·      ½ cup butter



Arrange apples in buttered glass baking dish. Mix other ingredients and spread mixture over apples. Bake 40 minutes at 350 degrees. Serve warm with one scoop of ice cream on top. Serves six.



Lemonade Vanilla Bean Shake


3 cups Red Button Vintage Creamery Vanilla Bean Ice Cream (about 6 scoops)

1 cup fresh lemonade



Add ice cream to blender. Pour one cup of fresh lemonade and blend at low speed. Add lemonade until desired consistency is reached.



Mint Chocolate Chip Ice Cream Sandwiches


YIELD: About 12



·     2 1/4 cups flour

·     1 teaspoon salt

·     3/4 teaspoon baking soda

·     2 sticks softened butter

·     1 cup sugar

·     1/2 cup light brown sugar

·     1 1/2 teaspoons pure vanilla extract

·     2 large eggs

·     2 cups semi-sweet chocolate chunks

·     1 cup mini chocolate chips

·     1/2 carton (about 6 cups) Red Button Vintage Creamery mint chocolate chip ice cream


Preheat an oven to 350 degrees F. Combine the flour, baking soda and salt in a mixing bowl. Beat the butter, brown sugar and granulated sugar until fluffy (approximately 3 minutes) on medium speed. Beat in the eggs, one at a time, followed by the vanilla. 

Beat in the dry ingredients a little at a time at low speed, until just blended. (Do not beat too long or the dough will get too firm.) Stir in the chocolate chunks using a spoon until well combined. Wrap the bowl with plastic and chill at least 30 minutes or overnight. 

Shape or scoop into 2-inch balls using an ice cream scoop or spoon. Place on cookie sheets, a few inches apart. (About six cookies per tray with two trays per batch.) Flatten them slightly and bake until golden about 15 to 18 minutes. Cool on tray for a few minutes. Transfer cookies to a cooling rack and cool completely. 

Remove ice cream from the freezer about four minutes prior to scooping to soften.  Using an ice cream scoop, place 3 scoops of ice cream (about 1/2 cup) onto the flat side of a cookie. Add another cookie on top and press gently to slightly flatten. Using a butter knife, smooth ice cream around the edges of the cookie until the ice cream is nearly flush with the outside of the cookie. Roll edges in mini chocolate chips. Serve immediately or re-freeze until ready to serve.