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Our kids spend hours complaining about food, but there is one thing they can always agree on – ice cream! We are spending more time outdoors as the weather warms up. Summer is so close, I can feel it. Can you? I’m excited for longer days, lazy outdoor evenings, and family meals in the backyard. These Ice Cream Cookie Cups are the perfect frozen treat after a long day of playing outside. They’re pretty enough to serve guests at your next backyard BBQ, too!
Festival Foods has a large selection of Kemps Ice Cream flavors in the frozen foods section. Kemps started as a small creamery in southeastern Minnesota in 1914 and is available throughout the upper Midwest. I chose Kemps Chocolate Ice Cream and Kemps Vanilla Ice Cream, and stocked up on sandwich cookies, graham crackers, marshmallow creme and hot fudge. Here’s a tip: when you’re making these Ice Cream Cookie Cups, let the ice cream sit on the countertop while you crush the graham crackers and cookie crumbs. It will soften just enough for easy scooping!
Pour the hot fudge into some of the cups, and scoop marshmallow creme into the others. Sprinkle a layer of graham cracker crumbs on top of the hot fudge and top the marshmallow creme with sandwich cookie crumbs. If you use clear plastic or glass containers, you’ll be able to see the pretty layers!
Scoop Kemps Chocolate Ice Cream over the sandwich cookie crumbs. Voila – Chocolate Cookies and Creme!
Top the graham cracker crumbs with Kemps Vanilla Ice Cream for a Vanilla S’mores Ice Cream Cup!
Which one would you choose? C eyed up the Vanilla S’mores Ice Cream Cup while I was drooling over the Chocolate Cookies and Creme. With a little construction paper, ribbon and imagination, we created an old-timey ice cream shop and served ice cream cups in the backyard. I scream, you scream…!
Jo ran over at the first sight of ice cream. She selected a Vanilla S’mores cup.
Which flavor will you choose?