I have received information and materials from JOHNSON & JOHNSON CONSUMER, Inc., McNeil Nutritionals, LLC Subsidiary the makers of LACTAID®. The opinions stated are my own. This is a sponsored post.
When I picked my son up from soccer camp recently, he immediately told me how he’d guzzled his whole oversized water bottle, followed by a sports drink, and could have used more water. He was hot and sweaty, tired from a good workout on the soccer field and so ready to cool down.
There’s no denying it: It’s hot out there. And when you live active lives, you need ways to cool down — both by hydrating well with plenty of water and with other methods like taking a dip in a lake, showering and frozen treats. On a hot day, cool treats like ice cream are most welcome.
Don’t get me wrong, though: I love these toasty days. Summer is my favorite season, after all.
And really, it’s the best time of the year for enjoying ice cream. This sundae combines cool cookies and cream ice cream with salted dark chocolate nuts and a sweet blueberry sauce. It’s a great mix of flavors and textures, and so wonderfully seasonal and refreshing.
You start by making the nuts. Mixed nuts — I bought mine in the bulk bin of the grocery store — are drizzled with melted dark chocolate and sprinkled with sea salt. While those harden, blueberries and honey are heated to make an easy blueberry sauce. And then you put it all together, topping a scoop of cookies and cream ice cream with the chocolate covered nuts and the tasty sauce.
Cookies and Cream Sundaes with Blueberry Sauce and Salted Dark Chocolate Nuts are lovely. You should try one.
Cookies and Cream Sundaes with Blueberry Sauce and Dark Chocolate Nuts
- 1 cup mixed nuts
- 1 oz dark chocolate
- sea salt , optional
- 2 cups LACTAID® Cookies and Cream Ice Cream
- 1/2 cup blueberries
- 1 tbsp honey
- Spread the nuts out on a waxed paper lined baking sheet. Melt the chocolate in the microwave (microwave for 30 second intervals, stirring well after each one, until smooth. Be careful not to over-melt, as it will get gritty). Drizzle the chocolate over the nuts. If desired, sprinkle with a pinch or two of sea salt. Let the nuts sit until the chocolate hardens.
- While the chocolate is hardening, combine the blueberries and honey in a small saucepan. Heat over medium heat, stirring, until the blueberries break — about 3-5 minutes. The sauce should be a deep red-purple color that coats the back of a spoon. There will still be whole blueberries in it. Let cool.
- Once the chocolate is hardened, divide the ice cream evenly among four dishes. Top each with 1/4 of the nuts and 1/4 of the blueberry sauce.
Best of all, since I make this with lactose-free LACTAID® Brand Ice Cream, more of my friends can enjoy it — especially those who are dairy sensitive who can enjoy it without Dairy Envy.
Did you know that July is National Ice Cream Month? What a fantastic reason to indulge in some! Whether you prefer cones or cups, bars or soft-serve, ice cream can be so fun on hot summer days. But for those with lactose or dairy sensitivities, it can be hard. Fortunately, LACTAID® Brand has a line of lactose-free ice creams. The rich, delicious ice cream is made with real milk, but just without the lactose. It comes in six flavors including the refreshing new Mint Chocolate Chip variety. If you like minty ice cream dotted with chocolate chips, this one’s for you.
And more good news for dairy lovers who are sensitive to lactose. Have you heard about LACTAID® Brand’s No More Dairy Envy campaign? It’s spreading the word that those with dairy sensitivities due to lactose can still enjoy dairy treats like ice cream.
The LACTAID® Brand has also partnered with Milk Bar – the dessert empire founded by James Beard award-winning pastry chef, Christina Tosi – and to create some fabulous ice cream recipes so everyone can enjoy cool treats this summer. Visit Lactaid.com to check out the exclusive Milk Bar recipes made with LACTAID® Ice Cream like Milk Bar Compost Cookie® Granola Fudge Sundae and Milk Bar Strawberry Popcorn Shake.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.