Chilly Treats for Every Summer Occasion
Family Features | 7/8/2015, 9:06 p.m. | Updated on 7/8/2015, 9:06 p.m.
Return to freezer; repeat with remaining ice cream sandwiches. Freeze at least 1 hour, until solid. (May be kept covered in freezer overnight.)
Thirty minutes before serving, cut kiwi into thick slices, then cut slices into quarters. Place in medium bowl along with other fruit. Heat preserves in microwave-safe bowl, just until melted (20 seconds in a 1250 watt microwave), breaking up large pieces of fruit. Pour over fruit and toss to coat; chill 15 to 20 minutes.
Remove prepared ice cream sandwiches from freezer, cut each into bite-size squares; arrange with glazed fruit in 4 dessert bowls or plates.
Fruit Salsa Sundaes
Prep time: 10 minutes
Makes: 4 servings
1 cup fresh pineapple chunks
1 tablespoon light brown sugar
6 medium fresh strawberries, diced
1 large kiwi, peeled and diced
1/8 teaspoon ground cumin
4 small firm bananas, cut in half lengthwise
8 1/3 cups Blue Bunny Premium Banana Split Ice Cream
Fat-free whipped topping, optional
Chocolate sprinkles, optional
4 maraschino cherries, optional
In medium skillet over medium-low heat, cook pineapple and brown sugar just until pineapple is softened, 5 minutes. Add strawberries, kiwi and cumin; cook several minutes until fruit is heated through.
Arrange 2 banana halves in each of 4 dessert bowls; top each with 2 scoops ice cream. Spoon glazed fruits equally over ice cream. Garnish with whipped topping, chocolate sprinkles and a maraschino cherry, if desired. Serve immediately.
For more information, visit www.BlueBunny.com.