6 Supermarket Ice Creams I'm Dying to Try

That's not caramel...that's carrot cake!

It should be a sin to call ice cream a "summertime" dessert. It's delicious all year round—and ice cream makers have caught on. They're offering flavors that stray far from the classic neapolitan trio of chocolate, vanilla, and strawberry; some have even launched seasonal flavors that are designed specifically for the cold-weather ice cream connoisseur (or addict).

One problem: I never actually buy supermarket ice cream. I limit my consumption to a tasty local creamery called The Cup, only because it's too dangerous for me to purchase a full tub of ice cream. (How can I accomplish anything, knowing I have that deliciously dirty secret waiting in my freezer?) 

The compromise: buying ice cream strictly for social gatherings. I'm not suggesting dishing out a scoop of plain vanilla in a plastic bowl like Grandma did. I mean decadent, make-your-mouth-scream-for-mercy ice creams. 

That you buy at the supermarket. Really. The secret is artfully presenting your ice cream, so no one knows they weren't prepared in your own kitchen. 

1. Blue Bunny 24 Karat Carrot Cake Ice Cream

I've always thought of Blue Bunny as an "off-brand" ice cream, but a string of innovative, gourmet flavors proves me wrong. This creative concoction by Chef Duff Goldman features a decadent swirl of carrot cake ice cream, cream cheese ice cream, and chunks of carrot cake. I don't need to be asked twice. 

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Layer a mini-scoop of Carrot Cake Ice Cream between two gingersnaps for a tiny, fall-flavored ice cream sandwich.

 2. Ben & Jerry's Cannoli Ice Cream

Confession: I never ate a cannoli until I started dating an Italian. I loved them so much I decided to marry him. This pint will make you fall in love with Ben and Jerry: mascarpone ice cream with fudge-covered cannoli pastry chunks and a mascarpone swirl.

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For a frozen take on the Italian classic, pipe Cannoli Ice Cream into mini cannoli shells. Or simply dress up a scoop with another Italian staple: ladyfingers. 

3. Blue Bell Christmas Cookies Ice Cream

 

Cookie dough ice cream is incredible, but why stop at standard chocolate chip? This seasonal treat combines chunks of chocolate chip, snickerdoodle, and sugar cookies. Oh, and those chunks of cookie are all swirled into a sugar cookie ice cream. Not enough sugar? Don't worry. There are candy-cane shaped sprinkles and a green icing swirl!

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Add a scoop of Christmas Cookies Ice Cream to a steaming mug of hot chocolate.

4. Breyers Apple Cinnamon Crumble

Apple crumble and ice cream is one of my favorite desserts this time of year. Crust is my favorite part, but I need not worry: Breyers dropped pieces of flaky pie crust into this fruity fall creation.

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I love the contrast of warm apple pie and cold ice cream. My solution: Heat up pre-made apple pie filling, and make sundaes with Apple Cinnamon Crumble ice cream.

5. Archer Farms Monster Cookie Ice Cream

 

 In case you haven't caught on: I'm a sucker for ice cream-cookie combos. Monster cookies—peanut butter, oatmeal, M&M—are a sadly under-appreciated treat, so they deserve a starring role in an ice cream. Thank you, Target.

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There's already a lot going on here. So keep it simple: Use a small (1 1/2") ice cream scoop to create little balls of Monster Cookie Ice Cream. Place them on a parchment-lined baking sheet, stick a wooden craft spoon into each, and freeze until hardened. It's like a spoonful of cookie dough!

6. Blue Bunny Pistachio Almond Ice Cream

Pistachios are a bit of a guilty pleasure for me. My father had no self-control when it came to cracking pistachios, so he banned them from our house. I'm a grown-up now, so I can eat them whenever I want. Even in ice cream.

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Serve a scoop of Pistachio Almond Ice Cream with a piece of chocolate or pistachio biscotti for a simple, sophisticated dessert.

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Homemade Cream Cheese Ice Cream with Butterscotch-Bourbon Sauce and Blackberries

Homemade Cream Cheese Ice Cream with Butterscotch-Bourbon Sauce and Blackberries

As much as I love summer—the heat, the vacations, the heat—I also kind of hate it. With warm weather comes a certain pressure: If I'm not outside, soaking up the sun, perfecting the tan I won't have for the other eight months of the year, I feel guilty and unappreciative. Irresponsible, even. But sometimes I just want to be lazy and sun-avoidant, to spend my weekends lounging by my oscillating fan, precisely positioned for maximum cooling in front of my window unit. 

       This Sunday, I indulged my desire for AC gluttony—and felt only moderately bad about it. Why? Because I made ice cream, which, to me, is one of the most gratifying (and essential) parts of summer. 

       Since I don't have an ice cream maker—I hate kitchen appliances that have only one purpose—I had to whip the ingredients into a frenzy every half hour, thereby excusing me from going outside. (And leaving me free to spend guiltless hours reading The Social Animal and HGTV Magazine in my bed.)

       This was my first time making ice cream, so I started with something simple: a cream cheese ice cream recipe from Southern Living. Half the battle of food blogging is photography, and let's be honest—a lump of white ice cream may taste delicious, but it's not the most visually enthralling dessert. So, I made a sweet, bourbon-based sauced, crumbled up graham cracker crust, and bought fresh blackberries to top it all off. 

        The whole process was a little laborious, but the payoff was big. The ice cream was incredibly creamy—I didn't even miss the candy mix-ins that most supermarket ice creams rely on—and the sauce was reminiscent of caramel, with an extra layer of warmth from the whisky. It was the perfect foil for the freshness of the berries.

Homemade Cream Cheese Ice Cream with Butterscotch-Bourbon Sauce and Blackberries
From Southern Living

What you need

Cream Cheese Ice Cream
3 cups half-and-half
1 ¼ cups powdered sugar
2 egg yolks
1 (8 oz) packaged cream cheese, softened and cubed
2 tsp vanilla extract
 
Butterscotch-Bourbon Sauce
1 ½ cups light brown sugar, firmly packed
½ cup butter
 ¾ cup whipping cream 3 tablespoons bourbon  Toppings Fresh blackberries Graham cracker crust, crumbled* * You can crumble a pre-made crust, or make your own and crush it. I combined 2 cups graham cracker crumbs with 3 ½ tablespoons melted butter, and baked at 350°F for 10 minutes.   

Put it all together  

1. To make the ice cream, whisk together the half-and-half, powdered sugar, and egg yolks in a large saucepan. Cook over medium heat, whisking constantly, for 8 to 10 minutes, or until it thickens slightly. 
2. Remove from heat, then whisk in the cubed cream cheese and vanilla extract, until the cream cheese is completely melted. The mixture should be smooth, without any clumps of cream cheese. Cool completely, about an hour, stirring occasionally. 
3. If you have an ice cream maker: Place plastic wrap over the mixture, and chill for 8 to 24 hours. Then pour the mixture into the freezer container of a 1.5-quart ice-cream maker, and freeze according to the manufacturers' instructions. Transfer ice cream to an airtight container, and freeze 4 hours before serving.
4. If you don't have an ice-cream maker: Follow these instructions from David Leibowitz: chill your ice cream mixture (from step 2) over an ice bath, then transfer to a bowl that has been chilled in the freezer. Check it after 45 minutes. When it starts to freeze near the edges, whisk it vigorously, breaking up any frozen sections. Repeat every half hour for the next 2-3 hours.
5. To make the sauce, combine the brown sugar and butter in a saucepan over medium heat. Stir constantly, about 3 to 4 minutes, until the butter is melted and well-combined with the sugar. Gradually add the whipping cream, and bring the mixture to a boil. Stir constantly for 3 minutes, then remove from heat and add the bourbon. Allow to cool for 20 minutes. (Note: If you refrigerate this sauce, it will become firm and difficult to pour.) 
6. Top a scoop of ice cream with graham crumbles and blackberries, drizzle with sauce, and serve.  

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