If you go to an ice cream store, you typically have a choice between getting a waffle cone and a sugar cone; the sugar cones are mass produced and waffle cones are larger, softer ones generally made in-house.

But, the way I see it, any ice cream cone made on a waffle iron is a waffle cone.

Start with my key lime ice cream! It’s smooth, tangy, and refreshing! You can have it on its own, sprinkle some graham cracker crumbs on top to turn it into key lime pie ice cream, or press it into a pie crust to make a full-on key lime ice cream pie!

You don’t need to be in an ice cream shop to enjoy ice cream mix-ins. Just soften your favorite ice cream, put it into a bowl, mix in the items you want, and then eat slightly softened or re-freeze until your ice cream is the consistency you prefer.

Why You’ll Love these Mix-Ins for Ice Cream

With options to use store-bought and homemade mix-ins, ice cream has never been more fun or customizable! Whether you’re doctoring up your favorite store bought ice cream or trying your hand at a fancy rolled ice cream treat, these mix-ins will take your frozen treat to the next level.

In searching for ways to use clotted cream (the amazing spread that’s a cross between butter and whipped cream), I came across several recipes for clotted cream ice cream. Each claimed that clotted cream ice cream was the ultimate ice cream experience – totally rich and decadent. Of course, I had to try it!

I made two batches of ice cream at the same time (no one in my household was upset about this!). My husband, Jonathan, is always begging me to make ice cream. It’s his favorite dessert!

I’m so excited to have created a copycat Ted Drewes Frozen Custard recipe that tastes crazy close to the original. This recipe can stave off frozen custard cravings and can give those who haven’t had the opportunity to visit St. Louis a refreshing taste of our hometown!

Ingredients and Equipment

I’ve been told over the years that Ted Drewes uses honey as a sweetener. My first attempt at a copycat version used 1/3 cup of honey and 2/3 cup of sugar. The result was delicious, but didn’t taste like Ted Drewes (I know because I sent Jonathan to pick some up for a side-by-side comparison). The honey flavor in my version was WAY too strong. My final version ended up with just 3 tablespoons of honey to about 3/4 cup of sugar. There’s definitely honey in the original, but not as much as some might think.

Cola is such a refreshing summer flavor and it’s even better in ice cream format! My cola ice cream is rich, smooth, and creamy (just like ice cream should be) and tastes just like cola! If you are a cola lover (or know one), add this recipe to your summer bucket list!

These days, it’s easy to access concentrated cola flavor – the secret ingredient to perfect cola ice cream.

How to Make Limoncello Snow Cones

To make limoncello snow cones, or any snow cones for that matter, you need something that can turn ice into snow. For this, there are several options:

Tart, tangy, sweet, cold, and eye-catching – this drink has it all.

Why You’ll Love this Limoncello Ice Cream Float

I’ve always been a fan of ice cream floats. The many decisions involved (ice cream first, soda first, or everything together; use the spoon or the straw; mix the ice cream up to make it melt or let big chunks float on top) make ice cream floats an event, not just another liquid in a glass.

Miso Ice Cream Recipe

I found the miso ice cream recipe on The Free Library.  It was served with sesame-crisp pear and sake-poached cranberries (if I weren’t so hot to make cupcakes, I might have made that exact dessert pairing – don’t you want to try it?).  Here is my reprint of the recipe in my own words and with a conversion to U.S. measurements.