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:

• Freshly Brewed Coffee
• Pierre's French Vanilla Ice Cream
• Unsweetened cocoa powder
• Sugar
• Whipped Cream

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.

All-American Ice Cream Pie

Ingredients:

• 1 9-inch cookie crumb pie shell
• 1 1.5 quart container of Pierre's Premium Strawberry Ice Cream
• 1 1.5 quart container of Pierre's Premium French Vanilla or Classic Vanilla Ice Cream.
• Whipped Cream
• Fresh strawberries and blueberries.

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.

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!