DIY Ice Cream Ornament Rolls
Ingredients Box chocolate cake mix Baskin-Robbins® White Chocolate Ice Cream Fresh Pack Cocoa powder Reese’s Peanut Butter Cups liquorice Directions Preheat oven to 400ºF Prepare 10x15 inch jelly roll pan with nonstick spray and cocoa powder Make cake mix according to package Dust the top with cocoa powder, then invert the cake onto a clean cloth and remove the pan Dust the exposed side with cocoa, roll the cake in the cloth Let cool for 20 minutes Unroll, spread softened ice cream evenly, and roll back up without the cloth Wrap in plastic and freeze for min. 4 hours Decorate with Reese’s and Liquorice Serve and enjoy!
DIY Coconut Witches
Ingredients Baskin-Robbins® Ube Coconut Swirl Fresh Pack Pre-bought stroopwafels 1 cup semi-sweet chocolate chips 2 tbsp coconut oil or vegetable oil 1 ice cream cone Directions Melt chocolate chips and oil in the microwave, stirring until smooth. Dip half of each stroopwafel in chocolate; place on parchment to set. Soften ice cream, then sandwich it between two chocolate-dipped stroopwafels. Top with the chocolate-dipped cone. Serve or freeze for later.
DIY Ice Cream Celebration Cookie Cup
Ingredients 1 Fresh Pack of desired Baskin-Robbins® flavour 1 box of chocolate sandwich cookies 2 tbsp Butter Directions Crush up all chocolate sandwich cookies Melt butter and combine with chocolate sandwich cookies in a bowl In a muffin tin lined with muffin cups, layer the bottom of each cup with chocolate sandwich cookies and butter mixture Add scoop of ice cream and flatten Top with remaining crushed chocolate sandwich cookie pieces Freeze 2 hours Take off liners, serve & enjoy!
DIY Summer Mocktail Float
RECIPE: Ingredients Baskin-Robbins® Vanilla Pre-Pack, 1/2 cup slightly softened 1/4 cup Orange Juice 1 tbsp Grenadine 3/4 cup Lemon-Lime Soda Maraschino Cherries Sprinkles Directions In a transparent soda glass, add orange juice Slowly poor grenadine down the sides of the glasses, allow it to hit the bottom of the glass Carefully add a spoon of ice cream on top Pour lemon-lime soda to fill the rest of the glass Garnish with cherries and sprinkles Serve & Enjoy!
DIY Ice Cream Stuffed Mango
Ingredients Baskin-Robbins® Mango Sticky Rice Fresh Pack Mangos Chocolate Fudge Coconut Shreds Directions Carve out the pit of mango Add ice cream into piping bag and pipe ice cream within carved out mango Freeze overnight Slice Drizzle chocolate fudge Garnish with coconut shreds Serve & enjoy!
DIY Heart Sandwiches
Ingredients 1 pint Baskin-Robbins® Love Potion #31® ice cream 12 sugar cookies: 2 ¾ cups flour 1 tsp baking soda ½ tsp baking powder 1 cup unsalted butter, softened 1 ½ cups sugar 1 egg 1 tsp vanilla extract ¼ cup pink sprinkles (optional) Heart-shaped cookie cutter Directions Soften Love Potion #31 ice cream for 5-10 min. Cut cookies into hearts with a cookie cutter. Scoop softened ice cream onto one cookie; top with another to make a sandwich. Roll edges in pink sprinkles (optional). Freeze sandwiches for 30+ min before serving. Enjoy!
DIY Pralines 'n Cream Mug Cake
Ingredients 4 tablespoons all-purpose flour 2 tablespoons sugar 1/8 teaspoon baking powder 3 tablespoons milk 1 tablespoon vegetable oil 1/4 teaspoon vanilla extract 2 tablespoons chopped pecans 1 scoop Pralines 'n Cream ice cream Directions In a microwave-safe mug, combine flour, sugar, and baking powder. Add milk, vegetable oil, and vanilla extract. Stir until smooth. Fold in pecans. Microwave on high for about 1 minute and 30 seconds, or until set. Let cool slightly, then top with a scoop of pralines 'n cream ice cream. Enjoy your delicious treat!
DIY Brownie Sundae
Ingredients Apples Brown sugar Cinnamon Oats Vanilla Ice Cream Pre-Pack Hot water Directions Cut apples in half and remove the core and seeds. Place hot water in a baking dish or skillet. Arrange apples cut side up in the dish. Sprinkle with brown sugar and cinnamon. Mix oats, brown sugar, and spice, then top each apple with the mixture. Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake for 30-40 minutes until apples are tender and topping is golden. Serve warm, with vanilla ice cream and caramel sauce.
DIY Beach Day Cup Pops
Ingredients Baskin-Robbins Beach Day™ Fresh Pack Graham Cracker, Crushed Popsicle Sticks Paper Cups Directions Fill small paper cups with ice cream Add popsicle stick to each one Freeze for 24 hours Cut paper cut off of popsicles Crush graham crackers Dip popsicle in graham crackers Serve & enjoy!
DIY Gingerbread Ice Cream Sandwiches
Ingredients 1 box gingerbread cookie mix Baskin-Robbins® Peppermint Ice Cream Gingerbread cookie cutter Directions Follow instructions to bake cookies Cool completely Take one cookie, place a scoop of ice cream on the flat side, and top with another cookie Press gently to seal Place the assembled sandwiches in the freezer for about 30 minutes Serve & enjoy!
DIY Ice Cream Peanut Brownie Brittle Sandwich
Ingredients 1 box brownie brittle 1 Baskin-Robbins® Raspberry Almond Brittle Fresh Pack Smooth Peanut Butter Directions Lay out all brittle on cookie sheet Scoop ice cream onto half of the total brittle On the other half, spread peanut butter Top each ice cream brittle with a peanut butter brittle to form a sandwich Freeze Serve & Enjoy!
DIY Shamrock Ice Cream Float
Ingredients 2 large scoops mint chocolate chip ice cream 1 cup flavorless sparkling water (like club soda) Optional: Whipped cream and a cherry for topping Directions Pour 3–4 tablespoons of peppermint syrup into a fancy glass. Add one or two large scoops of mint chocolate chip ice cream. Slowly fill the glass with chilled sparkling water, leaving room at the top. Top with whipped cream or an extra scoop of ice cream and a cherry, if desired. Serve immediately and enjoy!
DIY Baked Apples With Vanilla Ice Cream
Ingredients Apples Brown sugar Cinnamon Oats Vanilla Ice Cream Pre-Pack Hot water Directions Cut apples in half, remove core and seeds. Place hot water in a baking dish. Arrange apples cut side up. Sprinkle with brown sugar and cinnamon. Mix oats, brown sugar, and spice; top each apple with mixture. Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake 30-40 minutes until apples are tender and topping is golden. Serve warm with ice cream and caramel sauce.
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