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Cold treats to be enjoyed on a warm spring evening

This week's recipes include Ice Cream Sandwiches, Frosty Strawberry Squares and Strawberry Slushie.
FromTheKitchen_withJoyceWalter
From the Kitchen by Joyce Walter

With temperatures gradually warming and the wind giving an occasional day of grace, appetites are turning to something cold to eat as a snack or as part of a main meal.

Recipes this week, from aged clippings, and a favourite cookbook, provide three ideas for enjoying a cool treat. Two use strawberries that are now in season at the fruit stand or in the produce department of the grocery store.

• • •

Ice Cream Sandwiches

  • 1/2 cup corn syrup
  • 1/2 cup peanut butter
  • 4 cups rice krispies
  • 1 pt. ice cream

Mix corn syrup thoroughly with peanut butter then add rice krispies. Stir until well coated.

Press mixture evenly and firmly into the bottom of a buttered 9x13 inch pan. Place in freezer or coldest part of refrigerator until firm.

Cut rice krispie mixture into twelve 3-inch squares and place a slice of ice cream between each two squares. Now cut each ice cream square in half so you have 12 pieces. Wrap each square in foil and store in freezer.

Note: different flavours of ice cream may be used. Ice cream that comes in square or rectangular containers is easier to use.

• • •

Frosty Strawberry Squares

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup chopped walnuts
  • 1/2 cup butter, melted
  • 2 egg whites
  • 1 cup white sugar
  • 2 cups sliced or mashed strawberries
  • 2 tbsps. lemon juice
  • 1 cup heavy cream

Preheat oven to 350 degrees F. Grease a 9x13 inch pan. Line baking sheet with foil.

Stir together flour, brown sugar, walnuts and melted butter. Put onto foil and toast in oven until walnuts are fragrant, about 15 minutes. Stir occasionally. Sprinkle 2/3 of mixture evenly over bottom of 9x13 inch pan.

Whip egg whites and lemon juice to a soft peak. Gradually add white sugar while continuing to whip. Fold in strawberries.

Whip cream until stiff but not grainy. Fold in strawberry mixture. Spoon over crust and spread evenly. Top with remaining walnut mixture. Freeze for at least 6 hours or overnight. Slice and serve, with a strawberry garnish.

Note: the amount of base may be increased by doubling the flour, brown sugar, walnuts and butter.

• • •

Strawberry Slushie

  • 3 cups strawberries, hulled and quartered
  • 3-4 tsps. honey or maple syrup
  • 1 tbsp. lemon juice
  • 1 1/2 -2 cups ice

Place strawberries, honey and lemon into a blender and blend until smooth. You may need a splash of water to get blender going with heaviness of strawberries.

Taste and add more honey to make it sweeter.

Add ice cubes, a few at a time, blending until incorporated. Add more ice to make it thicker and icier. It should be thick enough to mound on a spoon.

Spoon into two glasses. If desired, add some creamy yogurt for a creamy-style slushie.

Joyce Walter can be reached at ronjoy@sasktel.net

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