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Recipes
Emerald Necklace Parfait
 
 

Emerald Necklace Parfait

Ingredients:

  • 1  1.5 quart container of Pierre's Emerald Necklace Premium Ice Cream
  • Fudge Sauce
  • Chocolate Cream Cookies
  • Whipped Cream (optional)
  • Cherry (optional)

Place a small spoonful of fudge in the bottom of a parfait glass. Crumble a chocolate cream cookie and add a small amount of crumbs over fudge layer. Place a scoop of Emerald Necklace Ice Cream over the cookie layer. Repeat until glass is full.

Just for fun: Top with whipped cream, cookie crumbs and a cherry!

 

 

Easy Emerald Necklace Milkshakes

Ingredients:

  • 1  1.5 quart container of Pierre's Emerald Necklace Premium Ice Cream
  • 1/2 - 3/4 cup of milk
  • 2 frosty mugs
  • Whipped Cream (optional)
  • Chocolate Cream Cookies (optional)

Combine 2 generous cups of Pierre's Emerald Necklace Ice Cream with 1/2 - 3/4 cup of milk. Blend until smooth. Pour into two frosty mugs.

Just for fun: Top with whipped cream and crumble a chocolate cookie into crumbs and sprinkle across the top.

 

 

Pierre's Mardi Gras King Cake Recipe
Try our cool take on a staple Mardi Gras dessert to celebrate "Low Fat" Tuesday with your family. The classic Louisiana-style King Cake recipe calls for a bread-like dough stuffed with a nut filling and topped with white icing and colored sugar. For our better-for-you Pierre’s Ice Cream King Cake, choose one or more flavors of Smooth Churned Light Ice Cream, Slender® No Sugar Added Reduced Fat Ice Cream or Yovation® Probiotic Frozen Yogurt. For a taste that’s similar to a traditional King Cake, try using the Vanilla or Butter Pecan version of any of those varieties – or get creative and go for something different, like Waffle Cone Sundae. Better, yet, add all three flavors into the mix!

Ingredients:

First, remove the ice cream from the freezer and let soften for about 5-10 minutes at room temperature. Don’t thaw for too long, or the ice cream will crystallize when refrozen. Coat the inside of a Bundt cake pan or mold with non-stick cooking spray, or line with plastic wrap. Scoop the ice cream into the pan. If you are using more than one ice cream flavor, add a layer of each until the pan is full. Place the pan in the freezer 30-60 minutes to harden.

Remove the pan from the freezer. Set upside down on a serving dish for a few minutes … long enough so the cake slides out easily. You can also use a knife or rubber spatula around the edges. You can “frost” the cake with nonfat or light whipped topping, slice as is or decorate with chopped nuts and dried fruit.

Just for fun: In traditional King Cake, the most famous ingredient is a small plastic figure of a baby. The person who gets the slice with the baby in it is said to receive good luck. Although some say it means that the person will have to make King Cake for next year's Mardi Gras party! If you're going all out, place a baby figurine – available at most craft stores – somewhere among the layers of ice cream.

 

 

Pierre's Sorbet Mardi Gras Beads Recipe
Beads are a signature part of the legendary Mardi Gras Carnival parades in New Orleans. Here's a simple, sweeter version of that tradition to share with your party-goers.

Ingredients:

  • Pierre's Sorbet (assorted flavors)

First, line a cookie sheet with wax paper and chill in freezer for 10 minutes. Then, grab your favorite flavors of Pierre's Sorbet. Lemon, Passion Fruit and Strawberry are colorful choices. Using a melon baller or small, rounded measuring spoon, make mini scoops of each flavor. Place them on the cookie sheet. Let the sorbet beads firm up in the freezer for at least 30 minutes. Serve in martini or wine glasses. This is an elegant dessert everyone will love!

Just for fun: Garnish with slices of fresh fruit.

 

 

Pierre's ¡Hola Fruta!® Mardi Gras Sundae Recipe
Traditional Mardi Gras colors are purple, green and gold. Purple represents justice, green means faith and gold stands for power. To us, this sounds like a perfect excuse to serve up similarly colored scoops of ¡Hola Fruta!® Pure Fruit Sherbet.

Ingredients:

Place a small scoop of each flavor in a fancy dish and top with fresh berries and chunks of pineapple to add even more color and flavor.

Just for fun: Garnish with a lime wedge to complete the look of this low fat, low cholesterol treat.

 

Pierre-tini  

Pierre-tinis
Add some sparkle to your party with a Pierre-Tini

Lemon Pierre-tini Ingredients:

  • 2 fl oz scoop of Pierre's Lemon Sorbet  (the size of a golf ball
  • 2 fl oz vodka
  • 1 dash lemon-lime soda

Place a scoop of Pierre's Lemon Sorbet in your favorite martini glass. Add vodka and a dash of lemon-lime soda.

Mango Pierre-tini Ingredients:

  • 2 fl oz scoop of Pierre's Mango Sorbet  (the size of a golf ball
  • 2 fl oz vodka
  • 1 dash ginger ale

Place a scoop of Pierre's Mango Sorbet in your favorite martini glass. Add vodka and a dash of lemon-lime soda.

Just for fun: Use snow-cone straws instead of conventional straws. The difference? The snow cone straw features a tiny spoon at the end!

 

 

Brownie Sundae
Brownies are always better with Pierre's Ice Cream and favorite chocolate sauce!

Ingredients:

  • Your favorite brownies
  • Pierre’s Ice Cream
  • Chocolate Sauce

Place large scoops of ice cream onto brownie squares to completely cover. Top with chocolate sauce. For a fancier look, allow ice cream to soften and shape/trim to size of brownie. Pour chocolate sauce over top to coat and place in freezer for 15 minutes.

Just for fun: Substitute chocolate sauce with caramel sauce and sprinkle with crushed walnuts for a turtle sundae.

 

Cookie Ice Cream Sandwich
Choose any flavor or any cookie for this quick and easy homemade ice cream sandwich. 

Ingredients:

  • Your favorite cookies (at least 3” in diameter)
  • Pierre’s Ice Cream
  • Hot fudge, peanut butter or fruit sauce of your choice

Place cookies of your choice into freezer until frozen. Allow ice cream to soften until it can be easily scooped. Place scoops of ice cream onto the bottom side of one cookie and top with the bottom side of a second cookie. Return immediately to the freezer for at least 5 minutes. Serve with your favorite sauce, either topped or on the side.

Just for fun: Roll and coat the sides of the sandwich in mini chocolate chips, toasted coconut, chopped nuts, sprinkles, crushed candies or crumbled cookies.

 

 

Creamy Coffee Delight
Coffee and Pierre's Ice Cream are a natural combination. Try this  for an after-dinner treat.

Ingredients:

Mix 2 tablespoons of unsweetened cocoa powder and 1 tablespoon of sugar into a stout mug. Fill mug half full with freshly brewed coffee. Mix until smooth. Place 1 scoop of Pierre’s French Vanilla Ice Cream in mug. Add additional coffee to fill mug. Top with a dollop of whipped cream.

Just for fun: Try adding a dusting of cocoa powder, cinnamon or mini chocolate chips.

 

Grandma Gert’s World Renowned Ice Cream Balls with Chocolate Sauce 

Recipe courtesy of Jim Brickman

Ingredients

  • 1 Box Chocolate Cake Mix

  • ½ Gallon Pierre’s Everything but the Kitchen Sink® Premium Ice Cream

Bake cake according to package and crumble. Form ice cream in a snowball. Cover the round scoop of ice cream with cake crumbles. Put on a cookie sheet in the freezer until serving.

Chocolate Sauce Ingredients

  • 3 Squares Bittersweet Chocolate

  • 2 Cups of Sugar

  • ¾ Cup Evaporated Milk

  • 1 Teaspoon Vanilla

  • Pinch of Salt

Melt chocolate in double boiler. Slowly add sugar and stir. Add vanilla and salt. Add evaporated milk. Mix well until thick. Serve hot. Pour over ice cream ball.

Just for fun: Substitute Pierre's Chocolate Premium Ice Cream drizzled with marshmallow sauce or Premium French Vanilla Premium Ice Cream with a raspberry drizzle.

 

Pumpkin Pie Ice Cream   Ala Mode
Don't forget to try Pierre's Premium Cinnamon Ice Cream with a warm slice of apple pie!
  Pierre's Pumpkin Ice Cream Pie
Pierre's creamy Pumpkin Pie Ice Cream flavored with just the right amount of pumpkin puree and spices. For a simple dessert idea, try this great recipe with family and friends this holiday season:

Ingredients:

  • 1 ready-made graham cracker pie crust
  • 1  1.5 quart container of Pierre's Pumpkin Pie Ice Cream
  • Whipped Cream

Remove ice cream from freezer, and let it soften at room temperature for about 5-10 minutes. Do not thaw ice cream for too long or else it will crystallize when refrozen. Scoop out ice cream into pie shell and smooth it out. Cover with foil and return to freezer to harden. Keep pie covered until ready to serve. When ready to serve, top with a dollop of whipped cream and enjoy!
 

  Pumpkin Pie Milkshake
Pierre's delicious Pumpkin Pie Ice Cream is perfect for making milkshakes!:

Ingredients:

  • 1 1.5 quart container of Pierre's Pumpkin Pie Premium Ice Cream
  • 1/2 – 3/4 cup of milk
  • 2 frosty mugs
  • Graham cracker crumbs (optional)
  • Whipped cream (optional)
  • Cinnamon stick (optional)

Combine 2 generous cups of Pierre’s Pumpkin Pie Ice Cream with 1/2 – 3/4 cup of milk. Blend until smooth. Pour into two frosty mugs.

Just for fun: For a fancy twist, decorate with a red and white striped straw and a cinnamon stick, some graham cracker crumbs, or a dollop of whipped cream!


 

 

All-American Ice Cream Pie

Ingredients:

Freeze the crusts for at least 30 minutes to firm them before filling. This way, the crumbs will not be as loose and not mix with the ice cream. Slightly soften the ice cream in the refrigerator before scooping (Approximately 10 – 20 minutes). Scoop 4 healthy scoops of Pierre’s Strawberry Ice Cream into a bowl. Whip with rubber spatula to make spreadable. Don’t let the ice cream melt while preparing the pie as it may become icy when it refreezes. Spread Strawberry Ice Cream into pie crust. Return pie crust with Strawberry Ice Cream to freezer for 10 Minutes. Repeat process for Vanilla Ice Cream middle layer and top layer of Strawberry Ice Cream. Cover with wrap when storing. Before serving, allow the pie to soften approximately 10 to 15 minutes in the refrigerator, or 5 minutes at room temperature for best flavor and texture. Slice pie and top with a dollop of whipped cream and fresh berries.

 

 
  
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