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July 15th, National Ice Cream Month

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From French Vanilla to zingy Lemon Drop Ice Cream and decadent strawberry and hot fudge sundaes, we love National Ice Cream Month!

Originally a Chinese treat, ice cream has evolved over centuries to cover the full gamut of international interpretations, from Italian Gelato to the richest home-churned strawberry ice creams, to soft serve and corner-store dreamsicle bars.

Enjoy National Ice Cream Month with us!

Bring your favorite hot-weather snack up to the level of elite dessert; try:

Gourmet "IceDream" Sandwiches

To-die-for dreamsicle cookies pair with deliciously simple summer-raspberry ice cream for a luscious -- and surprisingly sophisticated -- treat.

Step 1: New Frontiers Dreamsicle Cookies

A childhood memory in cookie form, these superb cookies come from the truly outstanding bakers at New Frontiers Natural Marketplace.

  New Frontiers Dreamsicle Cookies Ingredients:

  New Frontiers Dreamsicle Cookies Directions:
  1. Preheat oven to 325 degrees Fahrenheit.Sift together flour, powdered sugar, cornstarch, and salt; set aside.
  2. In electric mixer on medium speed cream butter, cream cheese, granulated sugar, extracts, and orange zest until fluffy (about 3 minutes).
  3. On low speed mix in dry ingredients until thoroughly combined.
  4. Spoon/scoop by 2-tablespoon amounts onto parchment-lined baking sheets; gently tap down to form round discs. Bake on middle rack, 8-15 minutes until just golden at edges. Cool & serve.

    For the white chocolate drizzle :
  5. Combine white chocolate, cream and extract in top of double boiler over simmering water and stir until white chocolate is completely melted.
  6. Drizzle 1 teaspoon of chocolate over each cooled cookie; cool in refrigerator until chocolate sets.
Invent your own! See more cookie recipes »

Step 2: Homemade Red Raspberry Ice Cream

This delightfully summery ice cream recipe combines our red raspberry extract with a splash of pomegranate juice for outstanding flavor.

  Red Raspberry Ice Cream Ingredients

  Red Raspberry Ice Cream Directions
  1. In a 3-quart heavy saucepan,combine 3/4 cup sugar and cornstarch, then incorporate milk, egg yolks, and salt, stirring vigorously with a fork or whisk. Cook over medium to medium-high heat, whisking constantly; when custard boils, reduce immediately to a simmer and continue whisking for 70 seconds. Add extracts, pour through a sieve or cheesecloth into a container, and refrigerate during next step, stirring every so often.
  2. In a food processor or blender, combine raspberries, pomegranate juice, and lemon juice; puree thoroughly, scraping occasionally. Press through cheesecloth or a sieve to remove solid matter.
  3. When custard is cold, incorporate berry mixture; chill 3 more hours before freezing in ice cream maker. Freeze again in an airtight container (3+ hours or overnight) until thoroughly set. Keeps 5-6 days.
  4. Place 1-2 tablespoons of ice cream between 2 dreamsicle cookies; garnish with mint leaf.

* For fresh instead of frozen raspberries, use 1 quart berries and add an extra 1/2 - 1 1/4 cups sugar to puree, depending on sweetness, plus 3 tablespoons to 1/4 cup water.

See more great ice cream recipes »

Ice Cream Month Featured Sale Items: All Berry & Citrus Extracts