(WXYZ) — As the temperatures continue to rise in July, Americans are celebrating National Ice Cream Month as a tasty way to cool off and enjoy the nation’s favorite frozen treat.
Former President Ronald Reagan designated July as National Ice Cream Month back in 1984. He then declared the third Sunday of the month as National Ice Cream Day.
Ways to celebrate the yummy holiday include hosting an ice cream party for your family and friends, trying as many new ice cream flavors as you can and/or pulling out your ice cream maker and inventing a new flavor. Or you can try the recipe posted below. Enjoy!
Lemon Blueberry Ice Cream Bars
Yield: 9 servings
For the topping:
24 ounces Hudsonville Limited Edition Blueberry Graham Delight ice cream
· 1 pound blueberries, fresh or frozen (about 3 1/2 cups)
· 2 Tablespoons granulated sugar (25 grams)
· 2 teaspoons lemon juice (9.5 grams)
· 2 teaspoons cornstarch (5.5 grams)
For the lemon cookie crust:
· 16 ounces lemon sandwich cookies (about 24 cookies)
· 4 tablespoons salted butter (1/2 stick), melted
1. Remove ice cream from freezer and place in refrigerator to soften.
2. Place blueberries, sugar, lemon juice, and cornstarch into medium sauce pot. Set over medium heat and bring to simmer.
3. Simmer about 5 minutes, or until some berries burst and sauce thickens. Remove from heat and cool.
For the lemon cookie crust
1. Line 8-inch or 9-inch square baking pan with parchment paper, leaving 2-inch overhang on two sides.
2. Crush lemon cookies to fine crumbs in food processor or in resealable plastic bag with rolling pin.
3. Transfer crumbs to medium bowl. Add butter to bowl and stir until evenly moistened.
4. Transfer mixture to prepared pan and press down into even layer on bottom.
5. Spread ice cream in even layer on top of cookie crust and place in freezer until ice cream hardens, at least 1 hour.
6. When ready to serve, use parchment overhang to transfer bar to cutting board. Cut into 9 squares.
7. Spoon generous amount of blueberry sauce over bar and serve.