Celebrating Ice Cream Month

Written by on in Mollie Stone's Markets, Recipes

This July we are celebrating everyone’s favorite summer treat, Ice Cream!

With peak summer activities and entertaining underway, we have three must-try recipes for your next hangout with friends or family. California Grown berries are the star of the show, bringing a festive feel to any party, while California dairy products can be your party trick with unique indulgences (spoiler alert: cottage cheese incoming).

Let’s start with brunch – this crowd-pleaser has a unique spin perfect for the summer months.

Fresh Strawberry French Toast

Yield: 4 servings

Ingredients:

  • 1 1/2 cups melted Mollie Stone’s strawberry ice cream made with Real California Milk
  • 1 1/2 cups frozen Mollie Stone’s strawberry ice cream made with Real California Milk
  • 6 large eggs, lightly beaten
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 8-10 3/4-inch thick slices brioche or challah bread
  • 8 TBSP (1 stick) divided Clover Sonoma butter made with Real California Milk
  • 2 cups sliced fresh California strawberries
  • 2 TBSP California honey

Optional: powdered sugar to garnish

Directions:

Prep Time: 10 minutes

Cook Time: 20 minutes

  1. Pour the melted ice cream into a wide mixing bowl. Gently fold in the beaten eggs, cinnamon, and salt. Working in batches, soak slices of the bread in the ice cream mixture for about 2 minutes, flipping once.
  2. In a large skillet over medium heat, melt 2 TBSPS of the butter. Add soaked bread, 1-2 slices at a time, cooking until golden brown, roughly 2-3 minutes per side. Repeat with the remaining bread, heating more butter in the pan as needed.
  3. Melt the remaining 2 TBSPs of butter in the pan, then cook the strawberries until they’ve softened, about 4-5 minutes. Remove the pan from the heat and stir in the honey.
  4. Plate the French toast slices on individual plates or a large platter, then top with the warmed strawberries and scoops of the frozen strawberry ice cream. Garnish with powdered sugar (optional) and serve warm before the ice cream melts!

Already have the grill fired up? Here’s the perfect dessert to add to your menu!

Grilled Summer Berry Cobbler with Ice Cream

Yield: 6-8 servings

Ingredients:

Fruit filling:

  • 2 cups fresh California blueberries, divided
  • 2 cups fresh California strawberries, halved or sliced thick, divided
  • ½ cup granulated sugar, divided
  • 1 tablespoon all-purpose flour
  • Zest of 1 California lemon
  • 2 tablespoons fresh California lemon juice
  • 2 tablespoons Clover Sonoma unsalted butter, softened

Batter:

  • 1¼ cup all-purpose flour
  • ½ cup granulated sugar
  • 1½ tsp baking powder
  • ¼ tsp kosher salt
  • ½ tsp ground cinnamon
  • ¼ cup melted Clover Sonoma unsalted butter made with Real California Milk
  • ½ cup Mollie Stone’s Real California Vitamin D Milk
  • 1 tsp pure vanilla extract

To serve:

  • 1 pint Mollie Stone’s vanilla ice cream made with Real California Milk
  • Special Equipment: 10-inch cast iron or oven-proof skillet

Directions:

Prep Time: 10 minutes

Cook Time: 55 minutes

  1. Preheat the grill to 350-400°F.
  2. In a medium bowl, toss 1 cup each of the blueberries and strawberries in ¼ cup of the sugar, all-purpose flour, lemon zest, and lemon juice. Set aside.
  3. Warm a 10-inch cast iron skillet on the stove over medium heat. Melt the butter, swirl around the pan, then add the remaining blueberries and strawberries along with remaining ¼ cup of the sugar. Stir to combine and cook, stirring frequently, for 10 minutes or until the fruit has softened and has the consistency of jam. Remove from the heat and stir in the lemony berry mixture, tossing to coat the uncooked fruit thoroughly.
  4. In a large mixing bowl, sift in the flour, sugar, baking powder, kosher salt, and cinnamon. Stir to combine. In a separate bowl, stir together the melted butter, milk, and vanilla, then fold into the dry ingredients using a spatula. Mix until just combined, scraping down the sides once. Drop large spoonfuls of the batter into the skillet with the fruit, starting at the middle and working towards the edges, but leaving at least 1 inch of space from the edge of the pan. The batter will expand, so it doesn’t need to completely cover the fruit.
  5. Place the cobbler over indirect, medium heat and close the grill. Bake for 40-45 minutes, turning occasionally to ensure even cooking. The batter should start to brown on top–it’s done when a skewer or tester inserted into the center should come out clean.
  6. Remove from the grill and cool on a wire rack for 10 minutes. Serve warm with a scoop of Real California vanilla ice cream!

Note: Cobbler is a crowd-pleaser anytime of year, but this grilled version with fresh berries is a grand slam during those warmer summer months. It’s also versatile–try it with any combination of berries, or with leftover grilled peaches–just about any mix of summer fruit will work, you’ll just need 4 cups of it.

Want to surprise your guests? This ice cream cheesecake hybrid made with cottage cheese is uniquely delicious.

Blueberry Cheesecake Cottage Cheese Ice Cream

Yield: Serves 6

Ingredients:

  • 1 cup California blueberries, plus extra for garnish
  • 1 tablespoon California honey (optional)
  • 1/2 lemon, juiced
  • 1/2 teaspoon cornstarch
  • 2 (16-ounce) containers of Knudsen cottage cheese made with Real California Milk
  • 1/2 cup California honey
  • 1 tablespoon pure vanilla extract
  • Chopped California walnuts or pistachios, for garnish

Directions:

Prep time: 15 minutes

Cook time: 12 minutes (plus freezing and resting time)

  1. In a small saucepan over medium heat, combine frozen blueberries, honey, lemon juice and cornstarch. Cook, stirring occasionally, until blueberries burst and a thick sauce forms, about 10 to 12 minutes. Allow to cool completely at room temperature, about 30 minutes.
  2. Meanwhile, in a blender or food processor combine cottage cheese, honey and vanilla. Blend, scraping down the sides as needed, until smooth, about 30 seconds.
  3. Pour cottage cheese mixture into a 9×5-inch loaf pan. Swirl in blueberry mixture using a butter knife. Cover with plastic wrap and freeze until solid, about 6 hours. Garnish with fresh blueberries, if using, and nuts. Serve and enjoy.

Tip: Serve ice cream with your favorite toppings like chocolate shell, California whipped cream, or sprinkles.

Check out RealCaliforniaMilk.com and CaliforniaGrown.org for more farmer stories, recipe inspiration, and more.

Find everything you need for this recipe and many more California favorites at your local Mollie Stone’s Markets. Click HERE to find a market near you!