By Sarah Botwinick
During the hot summer months, easy desserts that don’t require turning on the oven are my go-to! Quick, refreshing, and delicious treats are the perfect dessert to end a summer barbecue or great a Shabbos dessert option!
Cookies n’ Cream Ice Cream Pie
- 10 chocolate sandwich cookies, divided
- 3½ cups of parve vanilla ice cream
- 1 chocolate graham cracker crust
- One small bar of parve chocolate (melted)
- If you want the cookies more crumb-like, process 5 cookies in a food processor. Place crumbs into separate bowl and set aside. If you want chunks of cookies in the ice cream pie, then skip this step.
- Place ice cream in food processor and pulse for about 10–15 seconds until smooth and creamy. Add cookie crumbs and pulse just until the crumbs are combined. If you chose to use chunks of cookies combine ice cream and cookies by mixing them together in a bowl to prevent the cookies from turning into small crumbs.
- Place ice cream into chocolate graham cracker crust.
- Break up the remaining sandwich cookies into large chunks and place them on the top of the ice cream pie. Freeze for at least 5 hours or overnight.
- Drizzle melted chocolate over pie right before serving if not on Shabbos or yom tov. If serving on Shabbos you can drizzle chocolate before Shabbos and freeze until serving. Take pie out of the freezer to defrost for about 10–15 minutes before serving.
Mini Brownie Ice Cream Pies
- 2 cups parve vanilla ice cream
- ⅓ jar of lotus butter
- 12 mini graham cracker pie crusts
- Brownies or crushed chocolate cookies
- Place ice cream and lotus butter in a processor or blender and pulse until smooth and combined. Optional: Place small pieces of brownies into mixture and blend until brownie crumbs are incorporated.
- Freeze for 3 hours or overnight.
- Before serving take pie out of freezer to defrost a little before serving. Top with brownie crumbs or crushed chocolate cookies.
Dunkaroo-Inspired Mini Trifles
- Any store-bought or homemade cinnamon cake
- ½ container of parve Funfetti vanilla frosting
- Parve or dairy whipped cream
- Colorful sprinkles
- 1 small round cookie cutter
- Mini mason jars with covers
- You can either crumble the cake into large crumbs or using a very small round cookie cutter cut a 2-inch piece of cake and make it into a circle.
- Place two tablespoons of vanilla frosting into the bottom of each mason jar. Then sprinkle some colorful sprinkles on top and add cake. Then add more sprinkles and icing until the icing reaches the top of the mason jar. Top with whipped cream or whipped topping. Refrigerate until serving.
All recipes are courtesy of @frumfoodie by Sarah Botwinick.
Sarah Botwinick is a food blogger and recipe developer. She is also a food activity instructor at a local day camp and is a personal chef who cooks for families for Shabbos and yom tov. She can be contacted via email firstname.lastname@example.org or through Instagram @frumfoodie.