Every New Year’s Eve the Hollis family celebrates the same way. We countdown to midnight with our boys… in our jammies… and we do it on New York time! Just imagine that West Coast parents… your kids get all the fun of celebrating the holiday and everyone is still in bed by 9:30PM!
Now just because we’re partying at home (or with small people) doesn’t mean we take our party less seriously. No way, we fill the hours before the ball drops with all sorts of fun games and party decor and yummy treats that everyone will love! This year we’re teaming up with Dreyer’s to turn their Slow Churned® Vanilla light ice cream into our very own ice cream bar. “Dreyer’s is the name my family has come to know but you may know the brand as Edy’s if you are located east of the Rockies. My kids are going to freak out when they see all these vanilla ice cream mix ins and so will yours! Consider these recipes or put out a bunch of fun toppings and let your guests make their own creations.
Start with a base of Slow Churned® Vanilla light ice cream and let your guests top and mix in their favorites.
Blueberries and crumbled up pie crust are out of this world!
Or pick your favorite flavor of popcorn and go to town.
I’ll be totally honest, when we shot these at Chic HQ I might have eaten this one all by myself.
The cinnamon sugar cookie seems simple but everyone in the office agreed it was the best of the bunch.
And because my love affair with bananas is unending, Caramel Banana Rum Pecan!
- 1 store-bought pie crust
- 1 large egg, beaten with a splash of water
- 2 tablespoons granulated sugar
- 4 to 6 scoops Dreyer's Slow Churned Vanilla Light Ice Cream
- 1/2 cup frozen blueberries, thawed
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Unroll the pie crust onto the prepared baking sheet. Brush liberally with egg wash and then sprinkle with granulated sugar. Bake until golden brown, about 10 to 15 minutes. Remove from oven and allow to cool completely.
- Place the ice cream scoops in a large mixing bowl, along with the thawed blueberries, and crushed up pie crust. Lightly toss with two spoons to incorporate. Serve and enjoy immediately.
- 4 to 6 scoops Dreyer's Slow Churned Vanilla Light Ice Cream
- 1/2 cup chopped butterscotch pieces
- 3/4 cup caramel corn, roughly chopped
- Place the ice cream scoops in a large mixing bowl, along with the butterscotch pieces and chopped caramel corn. Lightly toss with two spoons to incorporate. Serve and enjoy immediately.
- 4 to 6 scoops Dreyer's Slow Churned Vanilla Light Ice Cream
- 1/2 cup chopped peanut butter cups
- 1/4 cup peanut butter chips
- 1/2 cup salted pretzels, crushed
- Place the ice cream scoops in a large mixing bowl, along with the peanut butter cup pieces, peanut butter chips and crushed pretzels. Lightly toss with two spoons to incorporate. Serve and enjoy immediately.
- 4 to 6 scoops Dreyer's Slow Churned Vanilla Light Ice Cream
- 3 to 6 sugar cookies
- 1/2 teaspoon ground cinnamon
- Place the ice cream scoops in a large bowl. Crush the sugar cookies into the bowl along with the ground cinnamon. Lightly toss with two spoons to incorporate. Serve and enjoy immediately.
- 1/2 cup store-bought caramel sauce
- 2 ripe bananas
- 2 ounces dark spiced rum
- 4 to 6 scoops Dreyer's Slow Churned Vanilla Light Ice Cream
- 1/4 cup pecans, chopped
- Heat the caramel sauce in a saucepan over medium heat. Once bubbly, add the banana slices and cook for about 3 minutes to slightly soften them up. Stir in the rum and cook down for a minute or two. Remove from heat and allow to cool down completely.
- Place the ice cream in a large bowl, along with the bananas (with their sauce) and the pecans. Lightly toss with a spoon to combine. Serve and enjoy immediately.
