Ice cream can be an easy way to get kids cooking

By J.m. Hirsch

Associated Press

Published: Thursday, May 23 2013 6:57 a.m. MDT

Soften the ice cream by either leaving it at room temperature for 15 to 20 minutes, or microwaving it for 15 to 20 seconds. Once the ice cream is soft, scoop the entire pint into a large bowl. Add the Fluff and mix until it is swirled through the ice cream. Add the chunks of Rice Krispies treats and stir until thoroughly mixed into the ice cream.

Transfer the ice cream to a quart-size food storage container. Press plastic wrap directly onto the surface of the ice cream, then place in the freezer until firm, about 1 hour.

QUADRUPLE CHOCOLATE ECLAIR ICE CREAM

Start to finish: 25 minutes, plus refreezing

Servings: 4

1 pint chocolate ice cream

1/3 cup chocolate fudge sauce

1/3 cup semi-sweet chocolate chips

2 chocolate eclairs, cut into small chunks

Soften the ice cream by either leaving it at room temperature for 15 to 20 minutes, or microwaving it for 15 to 20 seconds. Once the ice cream is soft, scoop the entire pint into a large bowl. Add the chocolate fudge sauce and mix until it is swirled through the ice cream. Add the chocolate chips and mix again. Gently stir in the chunks of eclairs.

Transfer the ice cream to a quart-size food storage container. Press plastic wrap directly onto the surface of the ice cream, then place in the freezer until firm, about 1 hour.

SNICKERDOODLE RED VELVET ICE CREAM

Start to finish: 25 minutes, plus refreezing

Servings: 4

1 pint vanilla ice cream

2 large snickerdoodle cookies, broken into chunks

2 frosted red velvet cupcakes, cut into chunks

Soften the ice cream by either leaving it at room temperature for 15 to 20 minutes, or microwaving it for 15 to 20 seconds. Once the ice cream is soft, scoop the entire pint into a large bowl. Add the snickerdoodles and mix well. Gently stir in the chunks of cupcake.

Transfer the ice cream to a quart-size food storage container. Press plastic wrap directly onto the surface of the ice cream, then place in the freezer until firm, about 1 hour.

Follow AP Food Editor J.M. Hirsch on Twitter at http://twitter.com/JM_Hirsch