START WITH A SCOOP
Coffee Cake Ice Cream:
Tear up a store-bought crumb cake; stir into softened coffee-flavored ice cream along with chopped pecans; refreeze.
Stir a splash of rum (or coconut milk) into caramel syrup and drizzle over scoops of cinnamon ice cream; top with orange zest.
Not Hot Bananas Foster:
Mix sliced bananas with toasted slivered almonds, cinnamon and caramel sauce; use as topping on ice cream. Splash with brandy (optional).
S'mores Ice Cream Sandwich:
Spread marshmallow fluff on two graham crackers, then use to sandwich a scoop of chocolate ice cream. Drizzle with warm chocolate sauce.
Spread peppermint ice cream between two chocolate wafers.
CAKES AND MORE
Easy, Breezy Cheesecake Cones:
Mix together a package of softened cream cheese, a tub of whipped topping and some sugar; scoop into waffle cones and top with your favorite chopped fruit.
Whip cream until soft peaks form; swirl in apricot preserves and crushed shortbread cookies.
Whisk together equal parts mascarpone cheese and whipped topping with a little espresso powder and rum (optional); refrigerate for 30 minutes. Top each serving with a ladyfinger, pinch of espresso powder and chocolate shavings.
Cookie Dough Pudding:
Stir chopped chocolate-chip cookie dough into prepared vanilla pudding.
Cheesecake a la mode:
Mix together softened cream cheese, goat cheese and sugar and spread into a store-bought graham cracker crust; chill for 30 minutes and serve with a scoop of sorbet.
Lickity Split Lemon Bars:
Spread store-bought lemon curd onto shortbread cookies and chill until set. Sprinkle with powdered sugar.
PB&B Rice Pudding:
Stir peanut butter and chopped banana into prepared rice pudding and top with whipped cream and a drizzle of honey.
Top slices of sponge or angel food cake with rocky road ice cream, chopped pecans, sliced strawberries and crushed meringue cookies; drizzle with orange liqueur, such as Grand Marnier (optional).
Fold chopped toffee candy into marshmallow cream. Transfer the cream to a pastry bag with a tip; pipe into plain doughnut holes.
Fruity Ice Cream Cakes:
Mix your favorite fruit with softened ice cream and layer with slices of cake in a round cake pan or loaf pan lined with plastic wrap. Freeze for at least two hours and up to three days.
BEAT THE HEAT TREATS
Mix pineapple juice, lime juice and sugar. Pour into an ice pop mold, insert sticks and freeze.
Puree fresh mint leaves, ice chips and sugar until finely chopped; serve with a slice of watermelon.
Layer different flavors of sorbet in a clear glass dish. Fold crushed coconut macaroons and chopped walnuts into whipped topping. Spread the topping on the sorbet and freeze for 20 minutes before serving.
Coconut Key Lime Cones:
Mix lime sorbet with chopped angel food cake; freeze until firm. Scoop onto ice cream cones; roll sorbet in shredded coconut to coat.
Snickers Cheesecake Pops:
Stir chopped Snickers into softened cream cheese, scoop into ice cube trays and add ice-pop sticks; freeze.
Spicy Mango "Custard":
Puree chopped mango with Greek-style yogurt, sugar and ground nutmeg, cinnamon and ginger.
Sparkling Fruit "Ceviche":
Toss chopped mango, pineapple and kiwi with a splash of grapefruit juice and champagne or sparkling apple cider.
Cantaloupe Dessert Soup:
Puree chopped cantaloupe with orange juice, a squirt of lime juice and a drizzle of honey.
Mix takeout white rice with sugar and a little coconut milk to make sticky coconut rice. Mold the rice around slices of fresh nectarine and pear; slice each roll crosswise into 6 disks.
Frozen Bananas with Chocolate-Hazelnut Spread:
Halve a banana lengthwise and spread chilled chocolate-hazelnut spread, such as Nutella, on a cut side. Sandwich together the banana halves, freeze and cut into bite-size pieces.
Frozen Banana Bites:
Melt chocolate chips in the microwave. Dip frozen banana chunks into the melted chocolate. Sprinkle the bananas with chopped peanuts; freeze.
Berries 'n' Cream:
Mix assorted fresh berries with sugar and let stand until the sugar dissolves. Swirl into Greek-style yogurt or mascarpone cheese.
Mix whipped topping with crushed raspberries or blackberries; spread the mixture onto individual store-bought sponge cakes or scones. Top with a whole berry.
Mix sliced strawberries, brown sugar, triple sec (optional) and chopped fresh tarragon; dollop with sour cream.
Top prepared strawberry gelatin with sliced strawberries and bananas, chopped walnuts, shredded coconut and whipped cream.
Strawberry Shortcake Parfaits:
Cut angel food cake into cubes and toss with sweetened condensed milk. Layer in a glass with chopped strawberries.
Amaretto Sour Slushie:
Combine 2 parts frozen limeade concentrate with 1 part water, some chopped fresh lime and amaretto liqueur (or amaretto syrup). Pour into ice cube trays and freeze. Then puree in a blender, pour into tall glasses and top with orange slices and maraschino cherries.
Frosty Chocolate Espresso Shake:
Blend ice chips, a shot of espresso and chocolate frozen yogurt.
Thai Iced Coffee:
Stir equal parts sweetened condensed milk and coconut milk into cooled black coffee; serve over ice.
Want more desserts that only require a stovetop?