Share “Play it cool this summer”

Play it cool this summer

Sherrel Jones shares tips and recipes for cool treats for a hot summer.
BY SHERREL JONES, Published: June 25, 2014

I love summertime and especially the frozen treats that cool us down on hot afternoons and evenings. While our children are out of the nest, I still have my husband who is like a kid when it comes to snacks and desserts. My solution consists of a cadre of goodies tucked away in the freezer: everything from slices of pie individually wrapped to fruit and veggie combo bars and frozen ice cream pies.

First of all I have to tell you about these great little frozen bars you can find in most larger groceries across the state. They are frozen on a stick like Fudgsicles, but made of frozen yogurt. They make for some sinful slurping, and if you enjoy them fast enough, not much to drip. Although there’s always the option of stepping outside to enjoy them. You can find Yasso brand in several yummy flavors. They can be found at Walmart.

One of my favorites in the frozen bar category is Outshine’s fruit and vegetable combinations. You can get rhubarb, beets, carrots, coconut, greens and tangerine bound together into bars. What a way to get a few more vegetables into those reluctant vegetable-eaters around your table.

If you love ice cream, consider popping one of your favorite flavors into a simple crumb crust. Think super chocolate into a chocolate crumb crust. How about mint chocolate chip in a chocolate chip crust or your favorite cherry ice cream inside a brandied chocolate crust? My favorite ice cream pie combines recipes from two Enid cooks.

I use Linda Downs’ Brandied Chocolate Crust with Diana Allen’s Tumbleweed Pie Filling. This one is for adults only, unless the adults have alcohol restrictions with medications they may be taking. I like to top off this pie with toasted almonds for a little extra crunch. The crust is infused with your favorite brandy and the filling uses softened ice cream spiked with amaretto (an apricot and almond liqueur) and Kahlua (a coffee liqueur).

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Brandied Chocolate Pie Crust

This crust is so easy to make plus you can use different types of brandy or liqueur to add a creative flavor boost. No baking needed.

1 (81/2 ounce) package thin chocolate wafers

1/4 cup butter, softened

3 tablespoons brandy

Blend chocolate wafers to fine crumbs. Add butter and brandy. Pulse processor to blend or work by hand. Press into bottom and sides of a 9-inch pie pan or plate. Add filling.

Cooking notes: The thin chocolate wafers are sometimes hard to find so you can use Oreo cookies without the filling. It will take about 18 to 20 tops or bottoms to make the crust or you can weigh them out to 81/2 ounces exactly if you have a kitchen scale.

Source: Linda Downs, of Enid

Tumbleweed Pie Filling

This super easy recipe is great when made with the brandied chocolate crust. It is definitely an adult pie great for entertaining.

1 half-gallon vanilla ice cream, softened

2 jiggers Kahlua liqueur

4 jiggers amaretto liqueur

1/3 to 1/2 cup toasted almonds or pecans (optional)

Mix softened ice cream with liqueurs and pour filling into prepared graham cracker or brandied chocolate crust.

Cooking notes: Use a mixer to blend the ice cream with the liqueurs.

Source: Diana Allen, of Enid

Frozen Mint Chocolate Chip Ice Cream Cups

This easy little recipe is the perfect sweet minty treat for after dinner or lunch.


10 whole Oreo Cookies, crushed into crumbs

2 tablespoons butter, melted


1 (8-ounce) container frozen whipped topping, thawed

1 quart mint chocolate chip ice cream, softened


4 ounces coarsely chopped semi-sweet chocolate such as Baker’s brand

3/4 cup cream

Line a 12-count muffin pan with cupcake liners. Set aside.

Make crust by combining crushed Oreos and melted butter. Divide evenly and press into bottom of each cupcake liner.

Make filling: In a large bowl, stir the thawed topping together with the softened ice cream until well blended. Distribute evenly on top of crust in cupcake liners. Freeze.

Make topping: Right before removing frozen ice cream cakes from freezer, melt chocolate in a small bowl in microwave in 20-second increments, stirring after each until smooth. Remove cupcakes from freezer and drizzle melted chocolate over each.

Garnish with additional whipped cream or thawed frozen whipped topping, if desired, immediately before serving.

Source: Adapted from the book: “Sally’s Baking Addiction”

published by Race Point Publishing, 2014 ($25) by Sally McKenney


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