I've been on an Arnold Palmer kick the past week. I love the combination of half lemonade and half iced tea. Sometimes I throw in a little bit of bubbly water to make it spritz-y. Sometimes bourbon makes an appearance...especially after work... I had a little bit of lemonade hanging out in my fridge and freshly clean popsicle molds on the kitchen counter and then before I knew it I was brewing tea and had Arnold Palmer Popsicles in the freezer.
We had these Arnold Palmer Popsicles the past weekend and they were SUPER good. Casey and Cooper were playing baseball outside and it was hot and I was gardening and we all stood on the deck with the popsicles dripping down our hands enjoying every bite. It was a delicious way to cool off from the heat. You have a little bitterness from the tea but it's balanced out by the sweet tangy lemonade. My only regret was not dunking them in a glass of vodka. Next time... oh yes. Next time. Definitely after work.
I’m back in the Ice Cream Cake Game. My first ice cream cake was Cookies & Cream followed by a Raspberry Mango situation and my last one was this wonderful autumnal Pumpkin Gingersnap Ice Cream Cake. I’ve been dreaming up combinations and plan to make a banana split cake this summer but I had fruit to roast for my weekly meal prep and so I jumped out of the gate with this beautiful Apricot Raspberry Ice Cream Cake. Ice cream cakes are so easy to make, I’m not sure why I don’t make a new combination every week…Oh. I’d probably eat it all. Yeah...
The apricots and raspberries are roasted with honey, vanilla and a pinch of salt. Graham cracker crumbs are tossed with salted butter….layered on the bottom of the cake, followed by melted vanilla ice cream, the roasted apricot raspberry mixture and finished with another layer of vanilla ice cream.
It’s delicate and rich. I couldn’t stop myself at once slice…. Go ahead, try it. You’ll see what I mean.