![]() ![]() ![]() Cut the tip off the peak of a Hershey’s kiss. Place it on top of the snowman head in any position you’d like, tilted or otherwise. Candied apple vintage ice cream flavor (Sealtest – 1956)Īn old-fashioned taste treat in a brand-new ice cream – All the tantalizing goodness of old-time candied apples… completely recaptured in this brand new Sealtest taste treat.ġ9. Put a small amount of melted white chocolate on the bottom side of a mini Oreo. Lady Borden Holiday Bisque Tortoni, confetti-ed with luscious red and green pineapple.ġ8. Holiday bisque tortoni old-fashioned ice cream (Lady Borden – 1955) Even thinking about it makes you feel cooler, doesn’t it?ġ7. Taste what happens when we take the tangy juice of ripe Hawaiian pineapples, bits of the same good fruit, and smooth-freeze them into pink, frosty sherbet. New treat! Pink pineapple sherbet loaded with bright, tropic-ripened fruit! ![]() All smooth-frozen the Meadow Gold way…ġ6. We want you to try this special June delight - that’s practically a sundae in itself! Red and green chunks of Hawaiian pineapple - sun-ripened sweet and juicy. To a queen’s taste… and yours: Coronation vanilla Coronation Vanilla ice cream (Meadow Gold – 1953) Black raspberry vintage ice cream (Sealtest – 1952)ġ5. Strawberry ice cream (Meadow Gold – 1951)ġ4. Cookies n Cream flavored reduced fat ice cream dipped in white confectionery coating and chocolate cookie pieces all inside a crunchy sugar cone. Big, juicy Burgundy cherries peeking out of smoother-than-smooth Lady Borden ice cream.ġ3. Invite delight tonight! Serve this beautiful-looking, luscious-tasting dessert. Burgundy Cherry vintage ice cream flavor (Borden’s – 1951) It’s the creamiest of ice creams… and just filled with juicy red cherries and snow-white coconut aplenty. Cherry-Coconut ice cream (Borden’s – 1951) Sprinkles are very small pieces of confectionery used as an often colourful decoration or to add texture to desserts such as brownies, cupcakes, doughnuts or ice cream. Vintage Peach Melba ice cream (Sealtest – 1955)ġ1. 50s Devil Mint ice cream (Sealtest – 1954)ġ0. Praline Pecan vintage ice cream (Lady Borden – 1953)Ĩ. Gay 90s Toffee Fudge ice cream (Sealtest – 1956)Ħ. Chocolate Almond ice cream (Lady Borden – 1950)ĥ. Banana Strawberry Split ice cream (Sealtest – 1959)Ĥ. Western Almond ice cream (Sealtest – 1958)ģ. Lorraine Cherry ice cream (Lady Borden – 1955)Ģ. Many of these old-fashioned ice cream flavors are long gone, and it was clear that fruit - especially cherry and pineapple - were especially popular. Fill medium bowls with each color of sprinkles so you can hold the homemade ice cream pops over the bowls and generously sprinkle.Here are some of the coolest vintage ice cream flavors (and a few sherbets) introduced during the 1950s.They are fun to color coordinate with birthday parties and holidays! You can use melted candy coating as well! And please, play around with the sprinkles you use. I used a few colors of sprinkles for mine, and white chocolate. Place the chocolate in a heatproof bowl set over a pan of barely simmering water. If desired, re-roll into round balls and re-freeze until completely firm, about 30 minutes. You can put the decorated pops right back on this special tray if you want. Scoop rounded tablespoons of ice cream onto prepared pan and freeze until firm, about 1 hour. Quickly dip scoops in the melted (and cooled) chocolate and sprinkles.Pre-scoop your ice cream, add the sticks and refreeze those scoops until they are pretty darn firm.You want to create a taut surface for the scoops to sit on. Wrap plastic wrap ( check out this cutter) tightly in both directions on the baking sheet. ![]() Plastic wrap directly on a cookie sheet surface would not work. The rims are essential because you want to create an air cushion under the ice cream. They are roughly 9-by-13-inches so they fit well in my already packed freezer! (In a pinch you can use an actual 9-by-13-inch baking pan with deeper rims. You'll be popping it in and out every few scoops. First, make sure your baking sheet can fit in your freezer.I create a little soft insulation for them to keep this from happening! When you put ice cream directly on a baking sheet, even if the metal is cold, the ice cream scoop will start to melt, and, if nothing else, get misshaped and flat on one side. To freeze any size ice cream scoop ahead (this is a great tip for sundae parties), I wrap a rimmed baking sheet in plastic wrap as my tray. Just how do I get little scoops of ice cream to stay frozen on sticks long enough to dip them in chocolate and sprinkles? I'll show you a tip. You can also make my homemade eggless Vanilla Ice Cream recipe. I pre-scooped store-bought vanilla ice cream balls, dipped them in melted white chocolate and sprinkles, and froze them again. I have a few tips and tricks for scooping ice cream ahead. No fussing with melting ice cream and scoops when you want to be chatting with friends. Plus they are great to feed a crowd because you make them ahead. Mini ice cream pops are completely more fun than simple ice cream scoops in a bowl. ![]()
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