YUM! Food Network star Curtis Stone and his wife, actress Lindsay Price, have teamed up with Breyers to create some amazingly delicious summer dessert recipes for the brand's 150th birthday!
Not only are these recipes delicious, but you won't feel guilty about serving them. Breyers products are made with sustainably farmed vanilla beans as well as milk and cream from cows not treated with artificial growth hormones. Check out the tasty treats below:
(Photo Credit: Breyers)
1/2 lb. fresh cherries, pitted, halved
2 tbs. granulated sugar
1 tbs. fresh lemon juice
4 cups Breyers Natural Vanilla Ice Cream, softened
3 cups confectioners’ sugar, sifted
1 cup natural unsweetened cocoa powder, sifted
4 large egg whites, room temperature
1/2 cup walnut pieces, coarsely chopped
Nonstick cooking spray
In a small saucepan over medium heat, bring cherries, granulated sugar, and lemon juice to a simmer, mashing cherries with a potato masher or fork to break them up. Simmer, stirring frequently, for about 15 minutes, or until mixture thickens. Transfer to a shallow container, cover, and refrigerate until cold.
In a large chilled bowl, fold cherry mixture into Breyers® Natural Vanilla Ice Cream until blended. Cover and freeze for about 2 hours, or until firm.
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Meanwhile, in a medium bowl, combine confectioners’ sugar, cocoa powder, egg whites, and a pinch of salt. Using an electric hand mixer on low speed, beat for about 1 minute, or until just blended. Fold in walnuts.
Immediately drop 16 mounds of batter onto prepared baking sheets, spacing them evenly apart. Spray underside of a spoon with nonstick spray and spread mounds into 2 1/2-inch rounds. Bake for 10 to 12 minutes, or until tops are shiny and cracked. Cool cookies completely.
Scoop Breyers Natural Vanilla Ice Cream onto flat side of half of cookies. Place another cookie on top of ice cream and gently press down until ice cream has spread to edges. Return sandwiches to freezer for about 30 minutes to firm up and serve.
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(Photo Credit: Breyers
1 cup sugar, divided
1 lemon, zested
4 ripe but firm white peaches, halved, pitted
1/3 cup honey
1 1/2 tsp. baking soda
4 cups Breyers Natural Vanilla Ice Cream
Preheat oven to 425°F.
In a small bowl, whisk 3 tbs. sugar and lemon zest for about 1 minute, or until sugar is fragrant and moist. Arrange peaches, cut side up, in a 13x9-inch baking dish. Pour 2/3 cup water into dish. Sprinkle lemon sugar mixture over peaches and roast for 25 to 30 minutes, or until peaches are slightly softened and have released their juices.
Meanwhile, lightly spray a small baking sheet with nonstick spray. In a medium heavy saucepan over high heat, bring remaining sugar, honey, and 2 tbs. water to a boil, stirring constantly. Reduce heat to medium-high and cook, without stirring, for about 5 minutes, or until a candy thermometer reaches 305°F. Remove from heat and whisk in baking soda just until blended and mixture begins to bubble. Gently pour hot mixture onto prepared baking sheet and cool. Break honeycomb into small pieces and reserve in an airtight container.
Spoon 1/2 cup Breyers Natural Vanilla Ice Cream into each of 8 bowls. Top with warm roasted peaches and warm juices. Sprinkle with honeycomb pieces and serve immediately.
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