As the summer begins winding down and the kids head back to school, there is no better way to send the season out in style than by firing up the grill and toasting to the end of summer this Labor Day weekend. The question is, what are you going to whip up for summer’s last hurrah?

As summer nears its end, you may feel your recipe inspiration melting away, but here at Baskin-Robbins we have put together some delicious ice cream-inspired Labor Day recipes that everyone will love. Created by Baskin-Robbins Flavor Chef Nicole McKinnell, these Baskin-Robbins inspired recipes capture the fresh essence of summer and are sure to be loved during Labor Day weekend and beyond. 

Rainbow Sherbet Pink Lemonade:

Ingredients:

  • 1 quart Baskin-Robbins Rainbow Sherbet

  • 2 cups instant pink lemonade mix

  • 85 oz. (2.6 quarts) water

  • 21 oz. (0.65 quarts) white rum (optional)

  • 21 oz. (0.65 quarts) Limoncello (optional)

  • 1 lemon

Instructions:

  1. Mix pink lemonade mix and water together in a pitcher.

  2. Add chilled alcohol and mix (or omit, if making for the whole family).

  3. Place one small scoop of Baskin-Robbins Rainbow sherbet into a 12 oz. glass; pour 8 oz. of lemonade over scoop.

  4. Garnish with a lemon slice and enjoy.

GOOD

 

Strawberries n’ Cream with Vanilla Bean Sweet Cream Ice Cream Trifle

Ingredients:

  • 1 quart Baskin-Robbins Very Berry Strawberry ice cream

  • 1.5 pints fresh strawberries, washed

  • 5 tbsp. sugar

  • 1 pound cake, prepared

  • 1 pint heavy whipping cream*
  • 2 vanilla beans, whole

Instructions:

*Variation: Substitute 1.5 cups whipped product for heavy whipping cream. Substitute 2 tsp vanilla extract for vanilla beans.

  1. Allow quart of Baskin-Robbins Very Berry Strawberry ice cream to soften at room temperature, about 20 minutes.

  2. Using a stand mixer with a whip attachment or a medium sized bowl and whisk, whip 1 pint of heavy cream to stiff peak texture. Using a small knife, cut vanilla beans lengthwise to expose seeds. Use the back of the knife to scrape seeds from inside of bean. With a spatula, fold in vanilla seeds and 2 tablespoons granulated sugar into whipped cream until evenly dispersed.

  3. Cut fresh strawberries into fourths. If your strawberries are extra large, cut each piece in half again. Place strawberry pieces into medium bowl and add remaining sugar, mixing well.

  4. Using a knife, roughly cut pound cake into 1/4th inch cubes.

  5. Scoop one full, rounded scoop of ice cream into the bottom of each jar and spread evenly with a small spatula or spoon.

  6. Add a 1/4 inch layer of pound cake pieces to each jar.

  7. Add a 1/4 inch layer of strawberry quarters to each jar.

  8. Scoop a 1/4 inch layer of sweet vanilla whipped cream on top of strawberry quarters.

  9. Finish with one full, rounded scoop of strawberry ice cream in all jars, spreading to create an even layer and top.

  10. Place jars in freezer until ready to serve.

  11. Remove from freezer and let jars sit for 10 minutes before serving. Top with sweet vanilla whipped cream and garnish with ½ strawberry and enjoy.

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Pralines ‘n Cream Iced Coffee

Ingredients:

  • 1 quart Baskin-Robbins Pralines n’ Cream ice cream

  • 1 jar (12.25 oz.) caramel topping

  • 1 quart cold brew coffee, prepared (we prefer Dunkin’ Donuts Cold Brew)

Instructions:

  1. Scoop 1-2 scoops of Pralines n’ Cream ice cream into a 12 oz. glass.

  2. Drizzle 1-2 tablespoons caramel sauce on top of ice cream.

  3. Pour 8 oz. of cold brew coffee over ice cream.

  4. Drink through a boba/bubble tea straw to enjoy every praline cluster.

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Grilled Peaches with Vanilla Ice Cream

Ingredients:

  • 1 quart Baskin-Robbins Vanilla ice cream

  • 4 peaches

  • 1/8th cup olive oil

  • 1 cup water

  • 1-¼ cup granulated sugar

  • 1 oz. bourbon

  • 2 tbsp. maple syrup

  • 2 tsp. cinnamon, ground

  • 1 tsp cloves, ground (optional)

Instructions:

  1. Wash peaches, remove produce sticker and cut in half. Twist halves apart and remove pit.

  2. Coat the cut side of each peach with a thin layer of olive oil.

  3. Combine water, sugar, bourbon, maple syrup, cinnamon and cloves in medium sized pot and bring to a boil. Let mixture cool and brush mixture onto peach halves, coating evenly (Alternatively: marinate peach halves in mixture overnight).

  4. Place peaches on grill over a medium open flame until grill marks appear, approximately 6-10 minutes.

  5. Using tongs, rotate peaches 90 degrees and allow to grill for 6-10 additional minutes, or until grill marks appear.

  6. Scoop Baskin-Robbins Vanilla ice cream onto finished peaches and enjoy warm.
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What is your favorite Baskin-Robbins inspired Labor Day recipe? Let us know on Facebook, Twitter, and Instagram.

 

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