Recipes for Ice Cream-Inspired Treats

Recipes for Ice Cream-Inspired Treats

Savour the spirit of summer with black and white ice cream-inspired treats.

From freckles and flip-flops to long naps in the grass, summer is a time for rest, relaxation and non-stop fun. And what goes better with lazy, warm weather days than delicious desserts? Take a cue from your neighbourhood ice cream truck and serve up simple ice cream-inspired creations, sure to satisfy everyone’s summertime sweet tooth.

Peppermint Chocolate Ice Cream Sandwiches
We all enjoyed it as kids — chilled ice cream sandwiched between crunchy cookies. Bring back this ice cream truck favourite with a twist of grown-up gourmet. This combination of double-chocolate cookies and vanilla ice cream kissed with mint is the perfect anytime treat. Make the cookies a day ahead and consider freezing for the ideal chilled treat.

300 millilitres (1 1/4 cups) margarine, softened
500 millilitres (2 cups) white sugar
2 eggs
10 millilitres (2 teaspoons) vanilla extract
500 millilitres (2 cups) all-purpose flour
350 millilitres (3/4 cup) unsweetened cocoa powder
5 millilitres (1 teaspoon) baking soda
2 millilitres (1/2 teaspoon) salt
500 millilitres (2 cups) semi-sweet chocolate chips
Optional: walnuts, caramel chips or crushed peppermint.


  1. Preheat oven to 180 C (350 F).
  2. In a large bowl, cream together the butter and sugar. Beat in eggs one at a time.
  3. Stir in vanilla.
  4. In a separate bowl, combine the flour, cocoa, baking soda and salt.
  5. Gradually stir into the creamed mixture.
  6. Once combined, fold in chocolate chips.
  7. Spoon batter into 1-inch rounds and place on an ungreased cookie sheet.
  8. Place the sheet in the oven and bake for 8 to 10 minutes.
  9. Transfer the cookies to a wire cooling rack and let stand for 10 to 15 minutes before adding the White Peppermint Ice Cream (see recipe below).

White Peppermint Ice Cream

455 grams (16 ounces) vanilla ice cream, slightly softened
7 millilitres (1 1/2 teaspoons) peppermint extract


  1. Scoop the softened ice cream into a medium-sized mixing bowl.
  2. Add 7 millilitres (1 1/2 teaspoons) peppermint extract and stir until incorporated.
  3. To complete your Peppermint Chocolate Ice Cream sandwiches, add a small scoop of ice cream on the flattened side of a cooled cookie.
  4. Top ice cream with a second cookie and press firmly (but don’t break the cookie!) to create sandwich.

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Tip: Save your ice cream sandwiches for another occasion by wrapping each in parchment paper and storing them in the freezer. The paper will prevent the ice cream from dripping and keep your treats tasting fresh.

Ice Cream Cone Cupcakes
Sweet, portable and creative, these devil’s food cupcakes nestled into ice cream cones are the perfect cure for the common birthday cake. Whether you’re baking them for a celebration or just because, let your loved ones add their own signature touch with Creamy Marshmallow Frosting and a variety of toppings, like cookie crumbles and colourful sprinkles.

1 box devil’s food chocolate cake mix
50 millilitres (1/4 cup) oil (follow package instructions)
250 millilitres (1 cup) water (follow package instructions)
3 eggs (follow package instructions)
1 package flat-bottomed ice cream cones
Optional: chocolate cookie crumbles, sprinkles, chocolate chips
Optional: 75millilitres room temperature brewed coffee for a robust, gourmet flavour


  1. Preheat oven to 180 C (350 F).
  2. Prepare devil’s food chocolate cake mix according to package instructions.
  3. Once mixed, beat the mixture on high speed for 2 minutes.
  4. Add eggs, then beat on high speed for an additional 2 minutes.
  5. Transfer the batter into a container with a pour spout (a liquid measuring cup, for example), then carefully pour the batter into each ice cream cone, filling each 2/3 of the way full.
  6. Place the cones on a cookie sheet and bake for 18-20 minutes, or until an inserted toothpick comes out clean.
  7. Frost with Creamy Marshmallow Frosting (see recipe below) and decorate with your choice of toppings.

Creamy Marshmallow Frosting

125 millilitres (1/2 cup) sugar
30 millilitres (2 tablespoons) water
2 millilitres (1/2 teaspoon) vanilla
2 egg whites
500 millilitres (2 cups) marshmallow cream topping


  1. Boil 160-235 millilitres (6-8 ounces) of water in a medium-size saucepan.
  2. In a small heat-proof mixing bowl, combine the sugar, egg whites and water
  3. Place bowl on top of the saucepan to create a double boiler.
  4. Use an electric mixer to whip the mixture until soft peaks form.
  5. Add marshmallow cream and continue beating into stiff peaks.
  6. Remove from heat.
  7. Blend in the vanilla extract on low speed. Use a spoon to frost your Ice Cream Cone Cupcakes.

Whether it’s cold and creamy ice cream sandwiched between cookies, or a chocolaty treat that puts a spin on the usual ice cream cone, indulging in sweet summertime treats has never been so simple and fun.

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