Ice Cream Tea Party Recipes

Breyers® Ice Cream Tea Party Recipes

This delicious recipe was co-created with Tasty

Prep time

45 min

Freeze Time

5 h

Makes

8 servings

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Ingredients

  • 1/2 container (1.5 qt.) Breyers® Chocolate Ice Cream, softened
  • 1 16 oz. pound cake
  • 1 cup melted milk chocolate chips or semi-sweet chocolate chips
  • 1/3 cup natural colored sprinkles
  • 8 wafer ice cream cones
  • 1/2 cup white decorating icing, in a squeeze bottle
  • 8 round store-bought shortbread cookies
  • 4 round yogurt covered pretzels or white chocolate covered pretzels
  • 1 cup Breyers® Natural Vanilla Ice Cream
  • 1 cup Breyers® Natural Strawberry Ice Cream
  • 1 cup Breyers® Mint Chocolate Chip Ice Cream
  • Serving Size 

    Amount per serving

    8

    • Energy 0
    • Protein 0.0g
    • Carbohydrate incl. fibre 0.0g
    • Carbohydrate excl. fibre 0.0g
    • Sugar 0.0g
    • Fibre 0.0g
    • Fat 0.0g
    • Saturated Fat g0.0
    • Unsaturated Fat 0.0g
    • Monounsaturated Fat 0.0g
    • Polyunsaturated Fat 0.0g
    • Trans Fat 0.0g
    • Cholesterol mg0
    • Sodium 0mg
    • Salt 0.00g
    • Calcium <1%
    • Iron <1%
    • Potassium <1%
    • Vitamin C <1%
    • Vitamin A <1%

Directions

  1. To make Chocolate Finger Sandwiches, line loaf pan with plastic wrap. Scoop Breyers® Chocolate Ice Cream into pan and spread into even layer. Freeze 2 hours, or until solid.

  2. Line baking sheet with parchment paper. Slice about 1/2-in. off top and bottom of cake. Cake should now be about 1-in. thick. Slice in half to make 2 flat layers about 1/2-in. thick. Transfer to prepared baking sheet.

  3. Remove chocolate ice cream layer from freezer. Lift out of pan and invert onto 1 cake layer. Remove plastic wrap; place the other cake layer on top. Trim 1/4-in. from sides of cake to make even edges. Freeze 1 to 2 hours until solid.

  4. Slice cake into 8 slices. (For triangles, cut cake crosswise into 3 squares, then slice diagonally in half).

  5. Working quickly, dip cake pieces into or drizzle with melted chocolate. Decorate with sprinkles; freeze at least 1 hour, or until ready to serve.

  6. To make Edible Teacups, carefully cut about 1/2-in. from bottoms of cones with serrated knife. Pipe icing around cut edge of cone, then gently press onto center of shortbread cookie, to make teacup base. Cut a pretzel ring in half and pipe a dot of icing onto each end. Gently press onto side of cone to make teacup handle. Repeat to make 8 teacups. Freeze 30 minutes or until icing is set and teacups hold together.

  7. Add a small scoop of Breyers® Strawberry Ice Cream, Breyers® Vanilla Ice Cream or Breyers® Mint Chocolate Chip Ice Cream to each teacup, then freeze until ready to serve. Decorate with natural toppings, if desired. Enjoy your Breyers® Ice Cream Tea Party!