Try Cold Stone Creamery’s sweet treats at home

A survey conducted by the ice cream aficionados at the Cold Stone Creamery found that 53 percent of Americans surveyed would be willing to travel between 3 to 25 miles to find their favorite ice cream.

I know I’m guilty of that because when I have a craving for something in particular, I have to have it and nothing else will do.

For me to truck from my house in Lawai to the closest Cold Stone Creamery, I would have to drive approximately 10 miles. That’s a little more than 10 minutes, so I guess that’s not too bad.

So why go?

The company recently released a new line of ice cream products called Mine, Ours and Everybody’s, ice cream to go.

I thought all of the company’s ice cream was to go, but it dawned on me that when I’m walking away with that waffle cone filled with chocolate ice cream and M&Ms, I can’t really store it in the freezer for late-night craving.

That, apparently, is the point of this new line. But unlike ice cream from the grocery store that is factory-made, pre-packaged and shipped, Mine, Ours and Everybody’s is made at the store.

We have two stores on-island, on in Kapa‘a in the Kauai Village Shopping Center and the other in Lihu‘e at the Kukui Grove Shopping Center.

I was in the mood for a root beer float the other day, but settled for an ice cream sundae instead. It made me wonder about the different ways of having ice cream.

I figured, you could have it plain, turn it into a float, a sundae or banana split. That’s about it for me.

But the ice cream gurus have come up a few more ways to prepare the cold comfort food.

As the weather heats up, they suggest making s’mores with ice cream as the main filling.

For a drink, they’ve come up with an Ice Cream Mint Soda. It’s sort of a minty Shirley Temple.

They’ve also created the Ice Cream Cup Cake Split. This one appealed to me the most because lately I’ve been a cupcake baking machine. Just ask anyone in the office. Now, instead of baking cupcakes and frosting them, fill them with ice cream. I’m sure everyone will love them.

Good luck, and enjoy.

Ice Cream Creation S’mores

One Everybody’s (48-ounce size) Cold Stone Creation

4 graham crackers (8 small squares)

4 teaspoons fudge syrup

4 teaspoons marshmallow fluff

11/2 ounce ice cream scooper

Break a graham cracker in half forming two squares. Coat one square with a teaspoon of fluff and the other with a teaspoon of fudge. Place a rounded scoop of the ice cream creation in the center of the fluff-coated graham cracker.

Place the fudge-coated graham cracker on top of the ice cream scoop. Gently press down to spread out the ice cream. Place on a tray and freeze for at least one hour before serving.

Makes 4 servings.

Ice Cream Mint Soda

4 tall soda glasses (12 to 16 fluid ounces)

1 Everybody’s (48-ounce size) Cold Stone Mint Ice cream

1 liter lemon-lime soda

4 ounces grenadine syrup

4 mint sprigs

lemon sliced in four parts

11/2 ounce ice cream scooper

In a tall soda glass, place 4 rounded scoops of mint ice cream. Pour the lemon-lime soda into the glass but not directly on the ice cream or it will foam too much. Instead, pour the soda down through the clear openings around the ice cream scoops. Fill to cover the scoops.

Drizzle about 1 ounce of grenadine at the surface of the soda.

Garnish the rim with the lemon slice and/or a sprig of mint. Serve with a tall dessert spoon and a straw.

Makes 4 servings.

The Ice Cream Cup Cake Split

4 medium to large cup cakes or muffins

Ours (quart size) Cold Stone Ice Cream Creation

11/2 ounce ice cream scooper

Serrated cutting knife

Lay a muffin on its side and cut the “cap” off at the paper line. Using the scooper, gently hollow out the cap and body centers of the cupcake using a press, turn up and out motion. Be careful not to break through the outer surfaces of the cupcake. Don’t scrape it out.

Place a rounded scoop of the ice cream inside the hollow cupcake body and cap it. Put as big a scoop as you can. The cap can be pressed down gently over the ice cream.

Place on a tray and freeze for at least one hour before serving.

Note: When using large or oversized muffins use a larger ice cream scooper.

Makes 4 servings.

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