Cantaloupe A La Mode

Select ripe medium sized cantaloupe – cut crosswise, remove seeds and with a melon ball cutter, cut 3 balls from the bottom and reserve for garnish.

Peel a banana and divide into quarters by cutting in two lengthwise, then crosswise. Arrange 3 quarters of the banana around the inside edge of the cantaloupe half, with the cut surface next to the melon.

Place 1 scoop of Flavorite Supreme ice cream in a flavour of your choice in the centre of the melon. Dice the remaining quarter of banana and use as a garnish with the 3 melon balls. Top with fresh, frozen or preserved cherries, raspberries, grapes or other available fruit.

Peanut Fudge Banana Split

Cut a medium sized ripe banana lengthwise through the skin. Place cut side down in a banana split dish, removing the skin as you place the fruit.

In the centre, place 1 scoop of Flavorite Supreme chocolate ice cream. At one end a scoop of Flavorite Supreme strawberry ice cream and at the other end, 1 scoop of Flavorite Supreme vanilla ice cream. Cover each scoop with 1 ounce of chocolate fudge.

Cover the centre scoop with a generous portion of peanut crunch. Between the centre and end scoops, lay a rosette of whipped cream. Top each rosette with a read cherry.

Rainbow Parfait

Into a Pilsner glass, put a dessert spoon of chopped of crushed red cherries and 1 scoop of Flavorite Supreme vanilla ice cream. Top with a spoon of either crushed pineapple or green shredded coconut. Add 1 scoop of Flavorite Supreme chocolate ice cream or sherbert. Cover with crushed strawberries, blueberries, raspberries or fruit that will blend with the ice cream used. Add 1 scoop of Flavorite Supreme strawberry ice cream. Cover with diced roasted almonds or chopped nuts. Cover with whipped cream and garnish with a cherry, a cube of pineapple or sprinkle with coconut or chocolate shot.


This recipe is from the famous Italian dessert establishment Brocato's, Mid-City and French Quarter, New Orleans.

3 L Flavorite Supreme Pistachio ice cream
3 L Flavorite Supreme Strawberry ice cream
1 cup heavy cream, whipped to stiff peaks
1/2 cup candied cherries, chopped

1. Put a 2-1/2 quart ice cream mold in freezer.
2. In large bowl, beat the Flavorite Supreme Pistachio ice cream with electric mixer until smooth but not melted. Evenly spread the pistachio ice cream in the chilled mold. Freeze until firm.
3. In another bowl, beat the Flavorite Supreme Strawberry ice cream with electric mixer until smooth but not melted. Then spread the strawberry ice cream over the pistachio ice cream. Freeze until firm.
4. Mix the chopped cherries into the whipped cream and spread as the final layer in the mold. Freeze until firm. Serves 8-10



Chocolate-Coated Ice Cream Bon Bons

1 pint each Flavorite Supreme Pistachio, Vanilla, Cherry Vanilla, Chocolate and Strawberry ice cream.
Dark Chocolate Dip - Makes about 3 cups
18 ounces semisweet chocolate
6 Tbs unsalted butter
6 Tbs evaporated milk
2 Tbs cognac or brandy (optional)

1. Cover 2 cookie sheets with wax paper.
2. Using medium round ice cream scoop, arrange 2 scoops of each ice cream on cookie sheet. Place in freezer.
3. Using spatula and long pronged fork, quickly dip each scoop into melted chocolate to coat completely. Transfer chocolate-covered ice cream to second cookie sheet; immediately place in freezer to harden coating. Repeat with remaining scoops.
4. Dark Chocolate Dip: In double boiler, combine chocolate, butter, evaporated milk and cognac over medium heat. Melt mixture until smooth, stirring frequently. Remove from heat. (Note: Temperature of chocolate on candy thermometer should not exceed 104 degrees F.


Coconut Fried Ice Cream with Kahlua Fudge Sauce

1 L Flavorite Supreme Vanilla ice cream
1 c. cornflakes
1 c. coconut
1 c. brown sugar
1 egg
2 Tbsp. milk
hot oil
1/2 oz. Kahlua
4 oz. hot fudge sauce
whipped cream
chocolate shavings

1. Crush cornflakes. Mix with coconut and brown sugar and toast in oven for topping. S
2. Scoop vanilla ice cream with large scooper, making 4 scoops. Make sure scoops are well shaped. Freeze scoops.
3. Combine eggs with milk and beat for egg wash. Dip ice cream in egg wash and roll in topping to coat well. Freeze again.
4. When ready to serve, place scoop in fry basket and dip into hot oil for 1 second. Remove immediately.
5. Serve with sauce which has been made by combining Kahlua and hot fudge sauce.
6. Garnish with whipped cream and chocolate shavings. Makes 4 servings


Fried Ice Cream

16 scoops Flavorite Supreme Vanilla ice cream
2 cups finely crushed graham crackers or vanilla wafers
1/2 tsp cinnamon
2 eggs
2 Tbs milk
Oil for deep frying

Citrus Sauce:
1 cup fresh lemon or lime juice
1 cup sugar
1 tablespoon lemon zest

To prepare citrus sauce:
1. In small saucepan, combine lemon juice, sugar and lemon zest. Stir over medium heat until mixture comes to a boil. Over low heat, simmer until slightly thickened, about 10 minutes.
2. Remove from heat. Cool until lukewarm. Refrigerate until needed.

To prepare Fried Ice Cream:
1. Cover ice cream scoops with plastic wrap and freeze for 2 hours or until firm.
2. In small bowl, combine graham cracker or vanilla wafer crumbs with cinnamon. Mix well.
3. Quickly roll firm ice cream balls one at a time in crumb mixture. Freeze balls on baking sheet lined with wax paper for 2 more hours or until firm.
4. In small bowl, beat eggs and milk. Quickly re-roll coated ice cream balls in egg mixture, then in crumb mix. Put balls back on lined baking sheet and freeze ice cream balls for an additional 2 hours or until firm.
5. Pour oil 3 inches deep in deep fryer or heavy duty saucepan. Heat oil to 375 degrees F. Use slotted spoon to place one ice cream ball at a time into hot oil. Fry until coating begins to brown, 8 to 10 seconds on each side. Serve immediately with lemon sauce.

Classic Hot Fudge Sundae

6 oz. Flavorite Supreme Vanilla Ice Cream (2 scoops)
2 oz. Fudge Topping (warmed to 140 F)
1 oz. Whipped Cream Topping
1/2 tsp Chopped Walnuts
1 Maraschino Cherry

1. Place ice cream in an 8 oz. bowl. Cover with warm fudge, top the fudge with the whipped cream, sprinkle with nuts and top with the cherry.
2. Eat immediately.


Into a twin sundae dish, put 2 scoops of Flavorite Supreme chocolate ice cream. Over one of the scoops place one ounce crushed pineapple, over the other, some sliced bananas.

Place in between the 2 scoops of ice cream, a spoon of marshmallow. Sprinkle shredded coconut over the marshmallow, top with a pineapple cube.

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