Recipes

How To Have Ice Cream For Breakfast

Posted: 10/15/2010

(NAPSI) - Few things are better on a crisp fall morning than the aroma of warm muffins or just-made pancakes. When preparing homemade breakfasts this autumn, think beyond traditional recipes. These tips and recipes show how ice cream can be substituted in breakfast fare-bringing excitement to the most important meal of the day, and smiles to all who enjoy.

• Ice cream is a good substitute for liquid in recipes and can be used instead of milk and eggs when making breakfast. Simply heat the ice cream in a microwave for 20 seconds to melt.

• Favorite ice cream flavors can also help you create unique sauces. For example, melting rich chocolate ice cream like Blue Bunny Homemade Chocolate will help you whip up a homemade chocolate ganache. Just add chocolate morsels, heavy cream and ice cream in a sturdy saucepan over low-medium heat. Drizzle the ganache on bananas or crepes.

• For the perfect addition to tropical fruits, use a pure vanilla flavor like Blue Bunny All Natural Vanilla Bean Ice Cream.

Blue Bunny Strawberry Muffins

4 cups Blue Bunny Premium Double Strawberry Ice Cream

¼ cup canola oil

1 egg

13/4 cups all-purpose flour

½ teaspoon salt

2 teaspoons baking powder

¼ cup white sugar

Preheat oven to 350°F. Place eight muffin paper liners in a muffin tin. In a small bowl, combine softened ice cream, oil and egg. Beat lightly. In a separate bowl, sift flour, salt, baking powder and sugar. Add wet ingredients to dry ingredients and mix well. Fill muffin cups and bake at 350°F for 20 minutes or until the tops bounce back from the touch. Cool 10 minutes and remove from pans. Makes eight muffins.

Blue Bunny Banana Split Ice Cream Pancakes

1¼ cups Blue Bunny Premium Banana Split Ice Cream, softened

1 medium banana, sliced

1 egg

1 cup original pancake mix

Fresh fruit

Powdered sugar

In a blender container, combine the ice cream, banana and egg; process until well blended. Add pancake mix; process just to combine. Lightly spray large skillet with nonstick cooking spray; heat over medium heat. Ladle batter onto skillet, using a scant ¼ cup of batter for each pancake. Turn when pancakes appear dry around edges and bottoms are golden brown. Serve topped with fresh fruit; sprinkle with powdered sugar. Makes 12 pancakes.