Red, White and Blueberry Ice Cream Sundaes

Red, White and Blueberry Ice Cream Sundaes

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  • 1 cup plus two 1/2-pint baskets blueberries
  • 2 teaspoons fresh lemon juice
  • 3/4 cup chilled whipping cream
  • 1 pint strawberry ice cream
  • 1/2 cup pecans, toasted, chopped

Recipe Preparation

  • Combine 1 cup blueberries and lemon juice in medium bowl; mash well. Sift powdered sugar into heavy medium nonstick skillet. Cook over medium heat until sugar begins to dissolve, stirring occasionally, about 5 minutes. Continue to cook until syrup turns deep golden brown, stirring often, about 5 minutes longer. Whisk in 1 cup cream and 1/4 cup water (mixture will bubble up). Reduce heat to medium-low, cover, and cook until most hard caramel bits dissolve, stirring occasionally, about 20 minutes. Remove from heat. Stir in mashed blueberries; strain into medium saucepan, pushing berries through. DO AHEAD Can be made 3 days ahead. Cover; chill.

  • Rewarm sauce over low heat. Beat 3/4 cup cream in medium bowl to soft peaks. Place 1 scoop each of vanilla ice cream, raspberry sorbet, and strawberry ice cream in each of 6 sundae dishes. Spoon warm sauce over. Top with remaining blueberries, whipped cream, and pecans.

Recipe by Sarah Patterson ScottReviews Section

25 Red, White and Blue Desserts

Whether it's Memorial Day weekend or the Fourth of July, friends and family come together to celebrate, reflect and have a great time. With the vast amounts of food, it's hard to resist temptation. Instead of saying no to the broad array of treats, bring your own skinny option that you can confidentially indulge in!

1. Red, White and Blue Trifle: This trifle is sure to be a huge hit, whether you're taking it to the neighborhood block party or a small get-together of friends! It's light, fluffy, filled with fresh berries and much skinnier than your average trifle. Click here to get step-by-step instructions or watch the video below!

2. American Star Fruit Pizza: This recipe is a tasty little treat that you'll love! It's loaded with yummy berries on top of a delicious and flakey crust! Get the recipe by clicking here.

(Photo: Skinny Mom / PopCulture.com)

3. Red, White and Blue Cupcakes: Simple, tasty and very patriotic, these cupcakes are great for celebrating the Fourth! You can make a batch for the family or double or triple the recipe to feed the whole cul-de-sac! Click here to check it out.

(Photo: Skinny Mom / PopCulture.com)

4. Skinny Strawberry Shortcake Kabobs: This sweet treat is traditionally high in fat, but the skinny swaps ensure a healthier take. The kabobs make for a clean, easy presentation and double as super simple portion control! Click here for more details.

5. Fruity Cheesecake Parfait: This parfait, comprised of Skinny Monkey Oat Cookies and other skinny, tasty treats, will make for the perfect dessert this holiday. You can make it just for yourself or enough for the whole family to enjoy. Test it out by clicking here.

(Photo: Skinny Mom / PopCulture.com)

6. Vegan Mixed Berry Pavlova: A fluffy marshmallow center is covered in a delicious crispy shell and topped with a decadent whipped cream with fresh berries. If you've got guests to impress over the holiday weekend, this is the dessert to do it! Oh, and did we mention it's totally gluten-free? (via Ellen Whitney)

(Photo: Ellen Whitney)

7. Patriotic Fruit Skewers: Simple to make, easier to eat! These fruit skewers make for a great dessert after you've pigged out on burgers and hot dogs all afternoon! They also look great on a festive platter. (via Domestically Blissful)

(Photo: Domestically Blissful)

8. Cheesecake Stuffed Strawberries: Another simple solution to your patriotic dessert problems, these cheesecake-filled berries are perfect for bringing to a festive potluck. (via runs. on. sundaes.)

(Photo: runs. on. sundaes.)

9. Red, White and Blueberry Yogurt Cheesecake Cups: Mini cheesecake cupcakes made skinny with a Greek yogurt base will have your taste buds singing the national anthem! (via Skinnytaste)

(Photo: Skinnytaste)

10. Red, White and Blueberry Popsicles: The Fourth of July is always hot and spent outside with friends and family, grilling and tossing water balloons. Cool off with these skinny popsicles that taste as great as they look! (via The View From Great Island)

(Photo: The View From Great Island)

11. Red, White and Blue Double Berry Pops: Fruity, fresh and delicious, these patriotic pops are perfect for cooling off as you sit down with the family to enjoy some fireworks. (via An Edible Mosaic)

(Photo: An Edible Mosaic)

12. Red, White and Blue Fruit Terrine: Vegan and fat-free, this is a tasty way to serve up fruits at your next picnic. Made with 100 percent fruit juice, agar powder, agave nectar and fruits, this dish is super simple and healthy! (via FatFree Vegan Kitchen)

(Photo: FatFree Vegan Kitchen)

13. Triple Berry Red, White and Blue Raw Cheesecake: Made completely raw, gluten-free and vegan, this recipe can be enjoyed by any guest, except those with a nut allergy. It makes for a beautiful cake, made even better by the Fourth of July celebrations. (via Spabettie)

(Photo: Spabettie)

14. Berry Clafoutis: With only five ingredients, you and your food processor with love this recipe. It's light and custardy, the perfect texture, and the berries give it an awesome sweetness that you'll love. (via Spabettie)

(Photo: Spabetti)

15. Lemon Fruit Tart: Lemon is a great flavor, especially for summer. It's very refreshing and with the addition of these fresh, seasonal berries, it has a great sweetness everyone will enjoy. (via PaleOMG)

(Photo: PaleOMG)

16. No-Bake Strawberry Swirl Cheesecake Bars: These colorful and fruity bars would make the perfect addition to a Memorial Day party this week, but make sure to keep them chilled for the best texture! (via Detoxinista)

(Photo: Detoxinista)

17. Strawberry Pie: With a crust made using the best skinny swaps, you might worry that you'd lose taste or texture, but this recipe is filled with both! Try this out on all your friends this summer! (via One Green Planet)

(Photo: One Green Planet)

18. Red, White and Blue Berries and Cream: Summer berries are naturally sweet, so there's no need to add anything extra to give it a dessert flavor, and the coconut cream is delicious on its own, making this limited ingredient dessert ideal! (via Cook Eat Paleo)

(Photo: Cook Eat Paleo) 19. Brownie Fruit Kebabs: Make your fruit skewers even sweeter by adding your favorite skinny brownie recipe to them! Feel free to drizzle chocolate syrup onto your kebab for even more yum! (via Mel's Kitchen Cafe) (Photo: Mel's Kitchen Cafe) 20. Red, White & Blueberry Fro-Yo Bark: You may have had bark around the Christmas holidays, but have you had it in the summer? Hungry Girl swapped out peppermint with fresh berries and chocolate for yogurt for a tasty and festive treat! (via Hungry Girl) (Photo: Hungry Girl) 21. Triple Berry Frozen Yogurt: A frozen treat of two delicious smoothies creates one great dessert to cool you off on the hottest of holidays! It's a healthy way to enjoy dessert. (via In Katrina's Kitchen) (Photo: In Katrina's Kitchen) 22. Flag Fruit Dessert Tray: Simple, tasty and with a boost of nutrients, this is a great way to get your kids to eat some fruit this Memorial Day! (via Mom Advice) (Photo: Mom Advice)

23. Patriotic Fruit Cookies: Use a cookie cutter for some cute watermelon shapes and add whipped cream and blueberries to finish off your red, white and blue theme on this healthy treat! (via Thank Your Body)

(Photo: Thank Your Body) 0 comments

24. Red, White and Blue Ice Cream: Cool off with a homemade ice cream! Made with wholesome ingredients, you and the kids will have just as much fun eating this as you will making it. (via The Skinny Fork)

(Photo: The Skinny Fork)

25. Patriotic Pudding Pops: Made with bananas and Greek yogurt, these pudding pops are creamy and sweet without overdoing it! They are a Greek skinny option for indulging your sweet tooth! (via Belle of The Kitchen)

(Photo: Belle of The Kitchen)

12 Creative (And a Few Boozy) Ice Cream Recipes to Satisfy Your Sweet Tooth

Treat yourself to these revolutionary desserts this National Ice Cream Month. You can make them in the comfort of your own kitchen! And, hey, you deserve it.

Treat yourself to these revolutionary desserts this National Ice Cream Month. You can make them in the comfort of your own kitchen! And, hey, you deserve it.

If you love drinking the leftover milk in your bowl after you finish eating your cereal, you're in luck: We found that same taste in ice cream form.

Forget bourbon on the rocks&mdashbourbon on a cone is so much better.

No ice cream maker required to create this sweet treat.

This combo might seem a little weird, but you can hardly taste the avocado when it's mixed with the chocolate. It serves a higher purpose&mdashit's a healthy fat substitute that makes this dessert creamier.

Dreams do come true! Combine your favorite guilty pleasures into one decadent ice cream and serve this at your next girls' night in with a side of cheesy chick flick.

Food served in Mason jars instantly become ten times cuter (and maybe more delicious?). Dive right in to this decadent dessert.

Indulge in this space-themed ice cream without having to venture to a galaxy far, far away.

It's fine to eat this for breakfast since there's coffee in it, right?

Indulge your inner five-year-old princess with this psychedelic dessert. And sprinkles just makes everything more fun. Tiara, anyone?

The list of flavors in this ice cream is a mouthful, but it's a mouthful we're willing to take. Plus, it's vegan and naturally sweetened with coconut milk.

It truly doesn't get much better than ice cream and waffles. Your sundaes just got an epic upgrade.

Dessert time starts anytime, so don't feel forced to wait until five o'clock to sip on this ice cream cocktail. All you need is Bryer's vanilla ice cream, your soda of choice, and Whiskey Girl Butterscotch. Put a single scoop of ice cream in the glass, then add a shot of Whiskey Girl Butterscotch (the more shots, the better!). Pour your soda of choice slowly on top. Enjoy!

Of course you can enjoy just plain ice cream because any type of ice cream is great! However, adding fun toppings and fresh fruit is a great way to take your ice cream to another level! Then when you use Blueberry Cheesecake Ice Cream from Velvet like we did, oh wow! Talk about a totally different dessert experience!

Before we talk about our Blueberry frozen ice cream dessert, here are a few helpful tips:



We’ve all been there. You are hurriedly scooping out ice cream at a party and it’s getting soft and starting to melt.

All you need to do is place wax paper down on a baking sheet and scoop out several scoops of ice cream. Place the sheet back into the freezer and let them freeze until it’s time for the party! Then once it’s time for cake and ice cream, serve up your guests’ favorite flavor, one scoop at a time.


One of our new favorite ways to enjoy ice cream is with mini Chocolate Chip cookies made in a cast iron skillet! Once you have one of these mini cookie sundaes, you will definitely want another! These little sweet treats are just enough, help control over indulging, and the warm and gooey cookie with the cool ice cream is just amazing! You have to try it!

Have you ever made an Ice Cream Brownie Parfait? If you haven’t, you are in for another treat! This is one of the indulgent recipes that uses brownies, ice cream, and any candy and toppings of your choice!

Ready to make our Blueberry Ice Cream Dessert?

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Velvet Ice Cream, located in Utica Ohio, has been in business since 1914. They produce more than 5 million gallons of ice cream and welcome over 150,000 visitors to their headquarters. Some of their offerings include: Original Vanilla, Dutch Chocolate, Banana Cream Pie, Buckeye Brownie, Buckeye Classic, Butter Pecan and Cashew, Mint Chocolate Chip as well as countless other flavors and novelties! Wondering where you can find this delicious ice cream near you? Head over to Velvet Ice Cream.

Their distribution is starting to reach into different parts of the Midwest. Indiana is now a growing market for Velvet Ice Cream! I can’t wait to see their tasty varieties in our Freezer sections!

Red, White and Blueberry Buckle

  • Author: Dana Gerard
  • Prep Time: 25 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 25 mins
  • Yield: 16 servings 1 x
  • Category: Breakfast or Dessert
  • Cuisine: American

Butter cake and blueberry cobbler fall in love in this romantic recipe. A simple sugar cookie streusel sends it over the top! Bake and serve straight from the pan with extra berries, whipped cream or a big, fat scoop of vanilla ice cream.


  • For the sugar cookie topping:
  • 3/4 cup all purpose flour ( 90 gm)
  • 6 tablespoons sugar ( 80 gm)
  • 6 tablespoons unsalted butter, diced ( 85 gm)
  • 1 tsp lemon zest (optional) OR 1 tsp cinnamon
  • For the “buckle” cake batter:
  • 1 1/2 cups all purpose flour ( 195 gm)
  • 1 1/2 teaspoons baking powder ( 7 gm)
  • 3/4 teaspoon kosher salt
  • 10 tablespoons unsalted butter, room temp
  • 3/4 cup sugar ( 150 gm)
  • 2 large eggs, room temp
  • 1 tablespoon lemon zest ( 2 – 3 large lemons) OR 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract or 1/2 vanilla bean, scraped
  • 1 1/2 cups raspberries, cherries or strawberries, sliced ( 225 gm)
  • 2 cups blueberries ( 300 gm)
  • cooking spray to grease pie pan
  • coarse sugar (turbinado) to sprinkle on top (Optional)


  1. Preheat oven to 350 F and place oven rack in lower third of oven. Butter or spray either a 9 inch glass or metal pie pan or cake pan. ((You can use a springform pan if you want to lift cake out of pan, but it’s not necessary.)
  2. Make sugar cookie topping: In a medium bowl, mix together flour and sugar. Use a pastry blender or two knives to cut in butter until mixture has crumbles the size of peas. Add in lemon zest or cinnamon, cover with plastic wrap and freeze while you prepare cake batter.
  3. Make the red, white and blueberry batter: Mix dry ingredients: In a medium bowl sift together flour, baking powder and salt.
  4. Mix wet ingredients: Using an electric or handheld mixer, cream butter and sugar until light and airy, about 3 minutes.
  5. Add eggs, one at a time, scraping down sides of the bowl between each egg.
  6. Add in lemon zest and vanilla extract.
  7. Gradually add in flour mixture, one third at a time, until the last flour disappears. Stop mixer.
  8. Using a rubber spatula, carefully fold in MOST of the blueberries and raspberries (reserving 1/2 cup of each kind for the top of the cake) until evenly distributed. Batter will be very thick.
  9. Pour batter into pan and dot with remaining fruit. Gently push fruit down so that it is halfway into the batter.Use spatula to gently spread batter evenly across pan and smooth top.
  10. Add topping: Remove sugar cookie topping from freezer. Use your hands to squeeze together small clumps of dough and distribute crumbles evenly over top and around edges of pan.
  11. Bake until a toothpick inserted in center comes out clean and topping is lightly golden brown, 55 – 60 minutes.
  12. Remove cake from oven and sprinkle 2 teaspoons of raw sugar over the top, if desired. (Raw sugar adds a shiny golden texture to the just baked cake which gives it a nice “finished” look.) Place on a wire cooling rack. Turn a thin metal spatula or knife carefully around the edge of pan to loosen the sides and make cutting easier later. Cool 15 minutes – an hour.
  13. Slice into wedges and serve straight from the pan.
  14. Serve with extra berries, whipped cream or ice cream.
  15. Happy Fourth of July!


Adapted from Fresh Flavor Fast, Peach Buckle and wickedgoodkitchen.com

Nutritional Information for Red, White and Blueberry Buckle. Serves 16.

Every party needs a sweet ending, and these red, white, and, blue desserts are perfect for Fourth of July and Memorial Day festivities. Whether you're planning an intimate COVID-friendly gathering, a backyard barbecue for your immediate family, or a socially-distanced neighborhood event, any of these patriotic recipes is sure to delight. While there's nothing more American than apple pie, we think our Fourth of July Summer Berry Pies fit the summer party menu much better. Using a star-shaped mini cookie cutter will provide a peek of the juicy fruits inside, while giving a nod to Independence Day. Our Double-Crust Berry Free-Form Pie has a rustic design that is meant to be perfectly imperfect. While the recipe calls for blackberries and raspberries, you can use any mix of berries you have on hand. But the easiest (at least in terms of serving), most crowd-pleasing option is pictured here: Our Pull-Apart Vanilla-Wafer Cupcakes with Berries are festive, delicious, and make serving dessert a breeze.

Looking to whip up a more inventive dessert? Try preparing a meringue in place of a traditional pastry and make a pavlova. A dessert that's sure to please anyone with a sweet tooth? Our flag-inspired berry cheesecake. For a refreshing treat that's just right on a hot summer day, you can't beat our make-ahead Red, White, and Blueberry Pops or Firecracker Ice Pops. Need an easy desserts that will feed a crowd? Try our help yourself-style Red, White, and Blueberry Trifle. Using store-bought pound cake speeds the prep. Our Pretzel Sparklers are also easy to grab and could double as a colorful centerpiece. If you're making them on the fly, let kids do the dipping and sprinkling, so all you need to do is bring the supplies.

If the pomp of parades and picnics isn't enough, the variety of tarts, cookies, cupcakes, pies, and pops will give you a reason to celebrate Memorial Day or July 4th.

No-Churn Red, White, and Blue Ice Cream + Video

I am bad at holiday-ing, you guys. Bad, bad, super super bad. Holiday-ing and “national day of ______-ing”. I mean, except for the obvious holidays like Thanksgiving and Christmas. I forget about the others. I’m trying, though, because I assume you guys might like some suggestions for some tasty sorts of things you could serve at your Fourth of July cookout.

By the way, let’s do a survey: do you say “cookout” or “barbecue”? And where are you from? I’m thinking all the southerners are going to say “cookout”, which is definitely what I say. Because if you say “barbecue” there darned well better be some smoked meat.

Anyway, sorry, let me get off that rabbit trail. I created a Pinterest board last week for the Fourth of July. As I’ve been pinning, I have noticed that most of the red, white, and blue things are either: things that have fruit arranged to look like the flag, or things that involve colored candy coating, M&Ms, etc. Now, I think both of those things are fun and cute, but they are also out of place here on a blog where I really don’t do “cute”.

Lucky for me, strawberries are red, blueberries are blue, and ice cream is white. And no-churn ice cream is so easy that you really have no excuse not to make this red, white, and blue ice cream. You know I am completely enamored with my ice cream maker, but I have been trying hard to make my recipes accessible to people who don’t have the same appliances I have. That’s pretty easy with an Instant Pot, but not so much with an ice cream maker! Really, though, when no-churn ice cream is this easy, there’s no reason to pull out the stand mixer and the bowl.

This ice cream is made red, white, and blue ice cream by swirling strawberry and blueberry sauce into it. You could definitely buy jars of sauce (I know they make strawberry sauce for ice cream sundaes, but I’m not sure about blueberry – you might have to thin some blueberry jam with a little water), but these sauces have two ingredients. Two. Ingredients. You really have no excuse to not make your own sauces, unless you are just in a rush (they do need several hours to cool off).

No matter how you do it, I hope you’ll make my no-churn red, white, and blue ice cream, and I hope you love it!

Shared on Meal Plan Monday on Southern Bite!

The scoop: 18 Ice cream shops in South Jersey to get your favorite treat


Zoagies creator Ezell Barnes will add a new food truck to his Pennsville location in early May to meet the demands for his fried hoagies gone viral. Cherry Hill Courier-Post

Ice cream makes our lives better.

The creamy goodness can be a reward for hard work. It’s a treat at the end of a long week or a cool down on a hot summer day.

There was nothing like that feeling of hearing the ice cream truck coming as a kid.

According to dairyfoods.com, statistics from Chicago-based market research firm IRI state that over a 52-week period ending Sept. 6, 2020, dollar sales in the ice cream subcategory of the larger ice cream/sherbet category were up 13.4% to $6.8 million. Unit sales increased 8.4% to $1.7 million.

Some of that increase may be due to the pandemic. Creamy cones, milkshakes, ice cream sundaes or banana splits are go-to comfort foods, aren’t they?

As the weather warms up and we head out into the world, here are 18 ice cream places in South Jersey to get your dip on:

Alaura Kitchen Homemade Ice Cream, Pitman

You had me at French Toast.

Yes, French Toast ice cream. Or how about Boardwalk Orange, Fruity Pebbles, Pink Cotton Candy, Just Bananas, lemon-basil, honey-lavender and more.

Alaura Candy Co. was created in 2013 as a way to share a family tradition of making the homemade caramel treats that dated back more than 60 years.

In 2015, Alaura Kitchen opened with the goal of creating “a space where we could continue to produce and sell our delicious caramels while expanding into other treats," the website says. In June of that year, Alaura began to make and sell its own ice cream with a goal to create the best flavors “you’ve ever imagined and improve upon the flavors you already love.”

Some of the ice cream flavors offered on a recent day at Alaura Kitchen Homemade Ice Cream in Pitman. (Photo: Photo provided)

The homemade ice cream flavors include dairy-free and vegan options.

Alaura Kitchen, which has milkshakes and sundaes, also sells Belgian frites, hot dogs, grilled cheese, fried pickles and cheese curds.

Go: 36 S. Broadway, 856-589-3845

Cool Scoops Ice Cream Parlor, North Wildwood

This 1950s-themed ice cream parlor offers over 35 flavors of ice cream, including dairy-free, sugar-free, low-carb and gluten-free options.

Cool Scoops ice cream shop in North Wildwood has 1950s cars as some of its booth seating. (Photo: Photo provided)

Located on the corner of 12th and New Jersey avenues, one of the coolest things about the shop – other than the ice cream – is the three 1950s cars they turned into booths for customers.

Cool Scoops offers custom ice cream cakes and hosts parties. The setting features hundreds of pieces of 1950s memorabilia displayed in a museum-type atmosphere.

Cool Scoops in North Wildwood is a 1950's themed ice cream parlor. (Photo: Photo provided)

First opened in 2002 by the Russo family, Cool Scoops is open from President’s Day weekend until about Halloween.

Customer favorites include salted caramel pretzel, banana and their dairy-free and vegan assortments.

Small collectible cars are available with any ice cream or sundae.

Go: 1111 New Jersey Ave, 609-729-2665 coolscoops.com/

Cream Valley Custard, Woodstown

Seems like the perfect name: Cream Valley Custard.

Originally a milking parlor in the 1950s, owners created the custard stand in 1973.

Current owners, Nancy and David Wilson and their family, have owned it since 1994. Nancy used to work at Cream Valley when she was in high school.

A Confetti Cookie Sundae at Cream Valley Custard in Woodstown. (Photo: Photo provided)

There are the gelati, flurries, floats, sundaes, shakes, frozen yogurt and banana splits.

Recently, the “Sundae on Monday” was a Confetti Cookie. It was a vanilla custard, topped with hot fudge, cookie dough and rainbow sprinkles (or jimmies as many call them). Another week it was a Banana Peanut Butter Nut, which featured vanilla custard drizzled with peanut butter sauce and topped with peanuts, bananas, whipped cream and a cherry on top.

“Our creamsicle (custard) is definitely a big hit,” said Regan Wilson, Nancy and David’s daughter, who has taken the management helm.

“A lot of other people don’t have them. It’s a custard flavor that people come here for. Sundae on Monday is a new thing we started this year. People are really loving that. We’re featuring a different sundae each Monday. It’s a little bit more creative with a couple of toppings other than the originals we have during the week.”

Cream Valley Custard isn’t just about the cream. It also offers cheesesteaks, mozzarella sticks, French fries, wraps, hotdogs and hamburgers sandwiches and more.

“A big hit also that we have this year is our cranberry-chicken salad sandwich,” Regan added. “The ladies are just loving that.”

Go: 195 East Ave. Route 40, 856-769-0600 facebook.com/CreamValleyCustard

Dippy’s Custard & Ice Cream, Mantua Township

Salted caramel pretzel crunch and the Cookie Monster – a vanilla-based ice cream dyed blue, served with Oreos and cookie dough bites – are two of the favorite flavors made by this shop, which has been scooping up the cream for about four decades.

Ice cream cakes, fresh-baked waffle cones, custard, shakes, sundaes all are available.

Dippy’s Custard & Ice Cream in Mantua Township has been around for about four decades and is open year-round. (Photo: Photo provided)

No wonder it’s open year-round — locals can’t get enough.

Holiday treats are common. When the calendar flips how about an Irish potato ice cream loaf or an ice cream pie?

Seating is available inside the shop.

Go: 245 Bridgeton Pike, 856-468-4441 Dippys-Ice-Cream-169188889792272

Duffer’s Restaurant and Old-Fashioned Ice Cream Parlor, Wildwood

It’s not just about ice cream, it’s about fun. There’s a full arcade with games and prizes and there’s also an 18-hole mini golf course.

Now in its 47th season, Duffer’s, which is family-owned, advertises “huge sundaes, banana splits, waffles and ice cream, creamy milkshakes and ice cream sodas.”

Homemade ice cream is made daily on the premises.

Duffer’s Restaurant and Old-Fashioned Ice Cream Parlor in Wildwood has plenty of food, ice cream and an arcade and mini-golf course. (Photo: Photo provided)

There are about 26 different ice cream flavors offered – brownie and cream, butter brickle, marble caramel, cotton candy – two in sugar-free flavors, as well as low-fat frozen yogurt, sherbet and sorbet. Dairy-free is available.

The restaurant offers cooked-to-order breakfasts, sandwiches, wraps, steak sandwiches, burgers and nightly dinner specials.

Duffer’s is normally open from May through September.

Go: 5210 Pacific Ave., 609-729-1817dufferswildwood.com/

The Hobby Horse Ice Cream Parlor, Ocean City

A fire in May of 2020 couldn’t hold down this family-run ice cream parlor and café, located in the heart of Ocean City.

More than 42 flavors of ice cream are featured in the bright, colorful parlor, which has a carousel horse outside and features carousel decorations throughout.

Michael Dukeman’s mom and dad, Jerri and Edward Dukeman, started Hobby Horse 28 years ago when she saw the building was for sale.

She’d always wanted an ice cream parlor.

An ice cream sundae at The Hobby Horse Ice Cream Parlor in Ocean City, which has been around for nearly three decades. (Photo: PHOTO COURTESY OF THE HOBBY HORSE ICE CREAM PARLOR)

“She thought the building was too cute and just made sense,” said Dukeman, who runs the parlor with his wife Ciara and extended family helping. “Unfortunately, she passed away last year in July. Making the people happy was always her main concern.”

“Our most popular flavors … are vanilla, chocolate and mint chip, but we have some exotic flavors such as blueberry, Peanut Butter Pie, Cotton Candy, S'Mores, red raspberry sorbet (vegan),” he said.

Go: 800 Ocean Ave., 609-399-1214 hobbyhorseocnj.com/?

Holiday Ice Cream, Edgewater Park

Here’s the best news: Holiday is open year-round.

Once housed in a small red shack just across the road from where it currently sits along Route 130 South, Holiday Ice Cream is one of those places locals flock to.

Located inside a former convenience store built in 1985, the single-story structure stands out on this busy corner of a well-traveled highway.

Holiday Ice Cream on Route 130 South in Edgewater Park is a favorite landing spot for ice cream for many Burlington County residents throughout the year. (Photo: Celeste E. Whittaker/Staff Photographer)

The soft-serve ice cream with either chocolate or rainbow “jimmies” is a favorite but there are plenty of other ice cream flavors to choose from in the hand-dipped ice cream. Seasonal flavors such as peppermint or pumpkin are a thing. Holiday also does ice cream cakes.

The old Holiday Lake — a lake, with a recreation center, swimming pool, concession stand — was located nearby many years ago. Holiday Ice Cream’s previous location across the roadway was near the former entrance of Holiday Lake.

Go: 4159 Route 130 South, 609-871-1611 holidaysofticecream.com/

Latteria, Swedesboro

Variety adds spice to life. Remember that saying?

That’s Latteria, which features more than 30 flavors daily and has a recipe book over more than 200 flavors.

“We are constantly experimenting with new creations, insuring that there is always something new and that no two trips to Latteria will ever be the same,” it says on the website.

Latteria, which has been around for eight years, is open-year round, just not on Sundays.

How about these flavors? Blue Moon, Peanut Butter Fudge Pretzel, Key Lime Cheesecake, Campfire S’mores, Maple Bourbon Bacon, Chocolate Almond Cherry, Cocoa Pebbles? And that's just on a recent Tuesday.

Take your pick of ice cream flavors at Latteria in Swedesboro with more than 30 daily flavors and a recipe book of more 200 flavors. A variety of Latteria's flavors are shown here. (Photo: Photo provided)

Then there’s Cookie Dough Cheesecake, Black and White Oreo Batter, Lemon Cookie, Half & Half, Sweet & Salty and much, much more.

There are seasonal specialties, ice cream cakes and holiday ice cream pies.

The Facebook page says it’s real, fresh ice cream made on the premises. “Our cream is all natural from local farms from grassfed cows with no injections or hormones.”

Go: 95 Woodstown Road, latterialove.com/

Maple Shade Custard Stand, Maple Shade

The little building, trimmed in red and white with a bright red roof, certainly sticks out when driving along Main Street.

The first thing that hits you is the huge DRIVE IN sign on the roof. The other thing is the walk-up counter.

During the summer (in non-COVID times), there always were crowds on warm, summer nights.

The premium soft-serve ice cream brings people by on their way home from work, after school or any other times they can find.

The Maple Shade Custard Stand, with its bright, red roof, has been around for decades and people love the banana splits, premium soft serve, sundaes, milkshakes and water ice and more. (Photo: Courier Post file)

Banana splits, sundaes, water ice, milkshakes (banana, coffee creamsicles and mint are some of the different flavors), sherbet – how about orange and blue raspberry? The Maple Shade Custard Stand, which dates back to the 1950s, has it all.

Go: 340 W. Main St., 856-663-1351 mapleshadecustardstand.com/

Margate Dairy Bar & Burger, Margate City

Sixty-nine seasons and counting.

A sundae at Margate Dairy Bar & Burger in Margate City, which is in its 69th season. (Photo: COURTESY OF MARGATE DAIRY BAR & BURGER)

The award-winning spot, which has classic 1950s designs, has made quite a comeback after the dairy bar was destroyed by Super Storm Sandy. It was rebuilt in 2015 to include the Margate Burger Bar.

There are 19 different hand-dipped ice cream flavors and multiple soft ice cream options. Dairy-free is available in four flavors and there are an assortment of sundaes – everything from Oreo, Reese’s, Snickers – or you can create your own.

Opening day was April 2 and it closes at the end of September.

The Margate Dairy Bar & Burger in Margate City features classic 1950s designs. This will be its 69th season. (Photo: PHOTO COURTESY OF THE MARGATE DAIRY BAR & BURGER)

In addition to ice cream, there are shakes, water ice, smoothies and more.

Before or after your ice cream, there are burgers, hot dogs, fries, onion rings, chicken sandwiches, grilled cheese and other offerings to munch on.

Go: 9510 Ventnor Ave., Margate City, 609-822-9559 margatedairybar.com/

Mister Softee, Pennsauken

Nostalgia hits home whenever many people see the Mister Softee logo. There’s something about that big, old ice cream cone head with the red bow tie that takes you back to childhood.

Just a few miles from Route 38 and Route 130 and located along Haddonfield Road near the Pennsauken Country Club, Mister Softee has no shortage of visitors.

Photo provided of the iconic Mister Softee, who serves up frozen delicious every summer to thousands of kids in South J and beyond. (Photo: Impulse)

The window-serve fixture doles out soft-serve ice cream – including strawberry-banana, banana and orange cream (there’s even an almond milk swirl now), more than 25 hand-dipped ice cream flavors, about 20 different water ice flavors, milkshakes, sundaes and other treats.

Go: 3605 Haddonfield Road 856-662-3787 mistersoftee.com/

Royale Crown Ice Cream and Grille, Hammonton

Hammonton has been called the blueberry capital of the world, so this stand, which opened in 1953, of course serves blueberry ice cream.

The seasonal ice cream menu also features soft-serve and hand-dipped ice cream with strawberries, fresh Jersey peaches and blueberries as well.

The White Horse Pike address makes it easy to get to, and the Royale Crown serves more than 40 hand-dipped flavors and eight or more soft-serve flavors, including black raspberry.

The Royale Crown in Hammonton is a place to chill out this summer and get your scoops and sundaes. (Photo: Daily Journal file)

Italian ice, yogurt and sugar-free products also are available along with ice cream cakes and ice cream cupcakes.

Its Facebook page says it serves “high-quality custard, old-fashioned milkshakes, fresh fruit sundaes, root beer floats, banana boats and many other fudge and caramel-topped treats.”

Cheesesteaks, Italian subs and fresh burgers are on the menu.

Scoopy’s Ice Cream and Water Ice, Sewell

You don’t have to worry because Scoopy’s is also open year-round, so you have time to get there.

There’s always something to try such as the new Strawberry Shortcake Sundae, which includes fresh strawberries, pound cake, vanilla ice cream, whipped cream with a cherry on top.

Various flavors of ice cream are shown at Scoopy's Ice Cream in Sewell, which is open seven days a week and offers homemade ice cream, water ice and specialty smoothies and more. (Photo: Photo provided)

Scoopy’s has homemade ice cream, water ice and specialty smoothies, as well as soft serve.

Some of the hand-dipped flavors include peach, Mint Moose Tracks, Chocolate Moose Tracks, sea-salt caramel and more.

Scoopy’s is open seven days a week from noon until 10 p.m., plenty of time for you to get your scoops.

Go: 213 Hollydell Dr., 856-582-1592 http://scoopysnj.com/

Serene Custard & Golf, Vineland

Originally built in 1959 and owned by Serene Gorgo (hence the name), the roadside custard stand has been a welcome part of the Vineland community for decades.

The Rones – Linda and her husband Ed – now own it.

Linda, who makes the ice cream, is a former educator, and Ed, who built the miniature golf course in the back, is a former interior designer. The pair would visit the stand when they were dating. They’ve owned it since 1984.

“The proud owners of this historic establishment Ed and Linda Rone have been managing for the past 30 years,” the Facebook page says.

Serene Custard. 8/19/59. (Photo: Staff photo)

“Home of the Monster size milkshake (44 ounces) Serene Custard is sure to please! Homemade ice cream and ice cream cakes are made fresh daily. Miniature golf is offered to all ages.”

More than 30 different flavors are normally made daily.

Funnel cakes, hot dogs, French fries and Cotton Candy are among the other goodies available.

Go: 2336 Northwest Blvd., 856-692-1104, facebook.com/SereneCustardandGolf

Springer's Homemade Ice Cream, Stone Harbor

If it’s good enough for Taylor Swift …

The star singer made it known that Springer’s was among her favorite places at the shore when she lived in Stone Harbor with her family in the summers when she was a child.

Known for having more than 50 flavors of freshly made ice cream, sorbets, ices, gelato, Springer’s, which has been around for nearly 80 years, has some drool-worthy flavors.

How about eggnog, Cotton Candy, strawberry cheesecake, banana fudge, Cookies In My Coffee?

A sundae is shown at Springer's Homemade Ice Cream in Stone Harbor. (Photo: Photo provided)

“We are still working out exactly in what capacity we will be open because our porch renovations are not quite complete,” Springer’s announced on its Facebook page. “We want to ensure safe access for everyone.”

UMMM Ice Cream Parlor, Burlington City

This old-fashioned ice cream parlor first opened on Aug. 6, 1982.

Open from April until close to Thanksgiving, UMMM has more than 250 different flavor recipes.

Owner/operator Matt Garwood, whose father started UMMM, makes about 75 flavors per season, including peach ice cream, blueberry ice cream and much more. Usually the shop has about 20 flavors offered at a time on a rotating basis during the season.

Ummm Ice Cream on 236 High Street in Burlington City has both indoor and outdoor seating, and a variety of ice cream favorites. (Photo: Celeste E. Whittaker/Staff Photographer)

One of the focal points of the shop is a marble counter and backdrop which came from a pharmacy in Philadelphia, circa 1920, its website says.

The UMMM staff also makes its own waffle cones, Belgian waffles and ice cream sodas.

How about the Rosanna Banana Danna, which is banana ice cream and is a nod to the Roseanne Roseannadana character portrayed and created by the late (and hilarious) Gilda Radner in the early seasons of "Saturday Night Live.''

Outdoor seating is available and there is a to-go counter.

Go: 236 High St., 609-387-9786 ummmicp.com/

Verona Custard, Vineland

Now in its 66th season — yes that’s right — Verona Custard features about 22 flavors per day.

Soft serve, hand-dipped, sherbet, shakes and smoothies, water ice and much more.

There's also sugar-free yogurt, floats and more.

But the homemade ice cream flavors – from lemon meringue, peanut butter with Reese’s pieces, orange pineapple, banana, birthday cake, salted caramel, strawberry ­– are probably worth the trip to this Delsea Drive destination.

Any place that has been around for nearly 70 years has to be doing something right.

Go: 1231 S Delsea Drive, 856-692-2748 facebook.com/veronacustard

Vincent’s Homemade Ice Cream, Mount Holly

The interior is decorated like an old-fashioned ice cream parlor with the wire chairs, mirrors and other touches that give you the full experience.

Owner Vincent Amico, a native of Trenton (who had a location in Trenton for years), had two ice cream shops in Burlington County previously. The one in Mount Holly and the other in Bordentown, but that one closed.

The interior of Vincent's Ice Cream in Mount Holly is shown. Vincent's is known for its homemade ice cream in many flavors. (Photo: Celeste E. Whittaker/Staff Photographer)

Vincent’s Homemade Ice Cream remains a favorite destination of the locals from mid-March or so until the fall. It sits in a prime location on High Street in the heart of downtown Mount Holly.

At Vincent’s, all of their ice cream and water ice is homemade. They’ve had peach ice cream, blueberry, cantaloupe and more fruity flavors.

Vincent's Ice Cream in Mount Holly is worth a visit for the homemade ice cream. (Photo: Celeste E. Whittaker/Staff Photographer)

The shop is always experimenting with new flavors. How about Coconut Almond Joy, Caramel Sea Salt Truffle, and Bada Bing Cherry?

Ice Cream Sundaes with Red Wine Chocolate Sauce and Raspberries


  • 1 cup sweet red wine, I used 456 Wineries Sweet Rose Summation Wine
  • ¼ cup granulated sugar
  • ¼ tsp. kosher salt
  • 1 cinnamon stick
  • 1 star anise
  • 2 cups semi-sweet or dark chocolate pieces
  • 1/2 gallon your favorite vanilla ice cream
  • Fresh raspberries, mint sprigs, and small wafer or tea cookies as garnishments



  • Any type of chocolate chips can be used to make the chocolate sauce, as preferred. The chocolate sauce can definitely be made ahead of time. It will set up as it rests just prior to serving it, place the chocolate sauce into the microwave using the defrost setting a few seconds at a time liquefy the chocolate sauce once more.


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Let’s Get You Cookin’,Chef Alli

From the Land of Kansas is the state trademark program that promotes and celebrates agricultural experiences and products that are grown, raised, produced, or created in Kansas. Visit their website for more information. Our featured guests and member business for this blog post and televised segment on Good Morning KAKEland are Scott Kohl and Candace of 456 Wineries, Wamego, KS. All recipe creation and opinions expressed within this post are my own.

**Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Are you still looking for red, white and blue dessert recipes to celebrate 4th of July? Try our favorite red, white, blue dessert recipes by Gesine Bullock-Prado… I love her super easy red, white and blue fruit tart recipe, where you can show off your patriotic side with pride through raspberries and blueberries. If you don’t have raspberries, use strawberries cut into small pieces.

Another favorite of mine is Gesine’s Frozen Yogurt Icebox Cake recipe. She cleverly hides the frozen yogurt stars in the frozen yogurt icebox cake. When you cut into this delicious and simple yogurt cake, your family and friends will wonder how did you put the stars in the cake. It is easier if you have a silicone star-shaped mold. If you don’t, just spread soften frozen yogurt in a small sheet pan lined with parchment paper or food-plastic wrap, freeze it, and use a star cookie cutter to cut it. Fell free to use your favorite store-bought ice cream, gelato, and/or sorbet instead of frozen yogurt.

Now, watch and learn how Gesine makes these delicious red, white and blue desserts!

Berry Flag Tart
Yield: 24 servings
Preparation: 1 hour
Bake: 1 hour 15 minutes @ 350°F
You’ll need: One 15- x 10- x 1-inch baking pan, 1-inch star cutter

3 cups all-purpose flour
2 Tablespoons granulated sugar
1-1/2 teaspoons salt
1-1/2 cups cold unsalted butter, cut into 1/2-inch slices
1/2 cup ice water
1 egg
2 Tablespoons water
1/3 cup Swedish Pearl Sugar

Raspberry Filling:
Five 6 ounce packages fresh raspberries (about 8 cups)
2 teaspoons finely shredded lemon peel
2 Tablespoons lemon juice
3/4 cup granulated sugar
1/4 cup ClearJel or cornstarch
Pinch salt

Blueberry Filling:
Two 6 ounce packages fresh blueberries (about 2 cups)
1 teaspoon finely shredded lemon peel
1 Tablespoon lemon juice
1/4 cup granulated sugar
2 Tablespoons ClearJel or cornstarch
Pinch salt

1. To make the crust, add the flour, granulated sugar and salt in a food processor. Pulse to mix the ingredients. Add butter pulse until only a few large butter chunks are visible. Slowly add the water while pulsing. Continue pulsing until the water is evenly distributed. Transfer dough to a sheet of plastic wrap and gently knead to incorporate any remaining dry bits. Divide dough into 2 uneven balls one ball should contain two thirds of the pastry. Wrap each ball in plastic wrap. Chill dough portions for 30 minutes or until easy to handle.

2. Roll the large dough portion into a 17- x 12-inch rectangle. Place in a 15- x 10- x 1-inch baking pan and trim edges even with sides of pan. Prick the bottom of the dough with a fork and chill until ready to assemble tart. Roll remaining dough portion into a 15- x 10-inch rectangle. Cut six 1/2-inch wide strips from the long side of the dough. Next, cut four more 1/2-inch wide strips that are 9 inches long. Cut as many 1-inch stars as you can with remaining dough, re-rolling scraps as necessary. Place strips and stars on a large baking sheet line with parchment paper. Brush with a mixture of egg and water. Generously sprinkle with Swedish sugar and gently press sugar into surface of dough. Chill while preparing fillings.

3. To make the blueberry filling, mix granulated sugar, ClearJel, and salt in a small bowl. In another bowl, put the blueberries and mix with lemon peel and juice. Add the sugar mixture over blueberries and mix until combined. Do the same for the raspberries.

4. Preheat oven to 350 degrees F. With the long side of the dough-lined pan facing you, arrange blueberry filling in the upper left corner of the pan, covering about a 6- x 4-inch rectangle. Spoon the raspberry filling around the blueberries to fill the pan. Place the dough strips over the raspberries, trimming as necessary. Arrange the stars over the blueberries. Bake 60 to 75 minutes or until the filling bubbles and the edges of the crust are golden brown. Serve warm or at room temperature.

Frozen Yogurt Icebox Cake
Yields: 10 slices
Preparation: 45 minutes
Stand: 10 minutes to 15 minutes
You’ll need: One silicone star-shaped mold, a 9-inch Pullman or a 9- x 5-inch loaf pan

Plain Yogurt:
2 pints low-fat vanilla-flavored Greek frozen yogurt
Nonstick cooking spray

Red Yogurt:
2 pints low-fat strawberry-flavored Greek frozen yogurt
1/4 cup pomegranate or cherry juice
2 teaspoons red gel food coloring or 4-1/2 teaspoons red liquid food coloring (optional)

Blue Yogurt:
2 pints low-fat blueberry-flavored Greek frozen yogurt
1/4 cup blueberry juice
1/2 teaspoon blue gel food coloring or 1-1/2 teaspoons liquid blue food coloring (optional)

Coconut chips

1. Spray the cavities of the silicone with nonstick cooking spray, set aside. Line a 9-inch Pullman or a 9×5-inch loaf pan with 2 sheets of plastic wrap, enough to cover the bottom and sides, allowing plastic wrap to extend over sides of pan, set aside.

2. In a bowl, put one and a half pint of vanilla yogurt and stir until soften. Fill the cavities with softened yogurt.

3. To make the red yogurt, mix the strawberry frozen yogurt and pomegranate juice until soften. If desired, tint with food coloring. Cover and freeze until mixture is spreadable, about one hour.

4. Then, make the blue yogurt, by mixing the blueberry frozen yogurt and blueberry juice until soften. If desired, tint with food coloring. Cover and freeze until mixture is spreadable, for 1 hour.

5. Spread red yogurt evenly in the bottom of the prepared pan. Remove the stars from the cavities and press down the center of the red yogurt, until the bottom points of the stars are completely submerged in the red yogurt and the tops are just visible, and placing stars so that they are touching. Freeze for 1 hour. Spread blue yogurt in an even layer over the stars to cover. Freeze until very firm, or at least 24 hours. To unmold, lift the plastic wrap from pan. Place on a serving plate and remove the plastic sprinkle with coconut. Let stand for 10 to 15 minutes before cutting. Slice with a sharp knife.

Want more red, white and blue dessert recipes? Got 30 minutes? Try these…

Red, White, and Blue Berry Trifle Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies Red, White, and Blue Parfaits

Watch the video: Cook With Me. Red, White, and Blueberry Ice Cream (August 2022).