July is also National Ice Cream Month.  Give these cool recipes a try.

Ice Cream Crunch Dessert

2 cups flour

1 cup chopped pecans (or walnuts)

1/2 cup brown sugar

1/2 cup oatmeal

1 cup margarine

1/2 gallon ice cream, slightly softened

1 cup ice cream topping, caramel, butterscotch or chocolate

(may use a combination of two, using ½ cup of each)

Mix flour, nuts, brown sugar and oatmeal.  Cut in margarine and mix until crumbly.  Spread on a cookie sheet and bake at 350 degrees for 15 minutes.  Cool and crumble.  Pat half of crumbs on the bottom of a 9 by 13 inch baking pan.  Drizzle ½ cup of topping over crumbs (if using two kinds, use one kind here and the other kind at the next addition of topping).  Top with softened ice cream.  Top ice cream with remaining topping then the remainder of the crumbs.  Freeze until firm.  Let sit out for 10 minutes before cutting into squares to serve.

If you would like to remove from pan to serve, line pan with plastic wrap before starting, leaving extra on both sides.  After dessert is finished and frozen firm, turn pan over onto serving tray, using ends of plastic to help, and remove plastic wrap. 

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Candy Crunch Ice Cream

2 quarts milk

2 (14 ounces each) cans sweetened condensed milk

1 pint whipping cream

2 teaspoons vanilla extract

1/2 cup chocolate syrup

Chopped Snickers, Butterfinger, Reese’s, M&M’s or other candy, as desired

          Use approximately 3 cups, more or less to taste

Combine all ingredients except candy, stirring well.  Pour into 1 gallon freezer container.  Freeze according to manufacturer’s directions for your machine.  Remove dasher and stir in candy.  (If your ice cream freezer has a feature that allows you to add ingredients during the freezing process, you can add the candy during the last couple of minutes and let the machine do the mixing.)