“King Cone” Ice Cream Cake

King Cone Ice Cream Cake | Zim on a Whim

It’s just not summer without the sound of the Good Humor truck cruising through the neighborhood. It keeps at a pace that’s just slow enough to grab your money if you hear it in time, yet quick enough to evoke a bit of anxiety in every child so they run out yelling, “STOP!” so as not to miss it.

Along comes the Summer 2013 edition of the Kraft Food & Family magazine and low and behold is the Sundae Cone Cake they have created. As soon as I saw it, I knew we had to try and make this. I love Good Humor’s King Cone – it’s an ice cream sundae in a cone. This “cake” was a big hit here and not that hard to do.

All you need are these ingredients…

King Cone Ice Cream Cake | Zim on a Whim

…some foil, a big bowl, and a microwave to melt the chocolate.

Line a big bowl with some foil, pack in the slightly softened vanilla ice cream, and press some of the cone pieces into it to form a “crust”.

King Cone Ice Cream Cake | Zim on a Whim

Freeze for about 4 hours, remove from freezer, and unmold onto a plate. Press the rest of the cone pieces into the side of the cake.

King Cone Ice Cream Cake | Zim on a Whim

Melt the chocolate and stir in the oil. Cool slightly, then drizzle over the top of the cake. Sprinkle with crushed nuts.

King Cone Ice Cream Cake | Zim on a Whim

And that’s it! A delicious, no-bake dessert that is easier than running after an ice cream truck.

I hope everyone is having a good summer so far!

“King Cone” Ice Cream Cake (recipe from Kraft)

1 tub of vanilla ice cream, slightly softened (1.75 qt.)
6 sugar cones, divided
4 oz. Baker’s Semi-Sweet Chocolate Squares
1 tablespoon oil
1/4 cup chopped dry roasted peanuts

1. Using the back of a spoon, pack the softened ice cream into a foil-lined 1-1/2 qt. bowl. Crush 4 sugar cones and place over the ice cream. Press them gently into the ice cream to form a crust. Freeze 4 hours or until firm.

2. Unmold cake into plate. Remove foil. Break up remaining cones into pieces and press them into the side of the cake.

3. Melt the chocolate according to package instructions. (Use medium power and do it in 30 second intervals until melted, stirring after each interval). Stir in the oil and let it cool slightly. Drizzle the chocolate over the top of the cake. Sprinkle with chopped nuts. Serve!

* You can make this ahead of time and store in the freezer for up to 3 days. Before serving, remove from freezer and let stand at room temperature for about 10 minutes to make serving easier.

Cool Cucumber Pasta

Cool Cucumber Pasta :: Zim on a Whim

This warmer weather has me craving cool salads like this Cool Cucumber Pasta salad. (I’m sorry to those of you who actually have SNOW on the ground in May!) It’s sweet and tangy and perfect for summer barbecues because there’s no mayo. It’s great for lunch, too.

I got the recipe from my friend Lisa about 15+ years ago! I believe she got it from a magazine, but my old, faded, and handwritten recipe card doesn’t say the source.

Here’s how you make it…

Cool Cucumber Pasta
8 oz. tube pasta, like ziti
1 tablespoon vegetable or canola oil
2 medium cucumbers or 1 long hot house cucumber, sliced thin (about 2 cups)
1 medium red onion, sliced thin (about 1-1/2 cups)
1/2 cup granulated sugar
1 cup water
3/4 cup white vinegar
1 tablespoon prepared mustard
1 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic salt

1. Cook pasta according to package directions. Drain and rinse to cool.
2. In a large bowl, stir the pasta with the oil, cucumbers, and onion.
3. In a medium bowl, combine the rest of the ingredients with a whisk and pour over the pasta.
4. Chill for 3-4 hours, stirring it up a few times while chilling.
5. Stir again before serving.

*The pasta will absorb some of the liquid as it sits. You will need to stir it up before serving each time as the liquid will settle to the bottom of the bowl.

If you’d like to check out another cold salad great for entertaining, check out this Fiesta Salad or this Mango and Jicama Salad!


Mango & Jicama Salad with Honey Lime Vinaigrette

If you like mango, lime, and crunch – this salad is for you! It’s so refreshing and perfect for a summer gathering. It also makes a nice and sweet accompaniment to a spicy Cinco de Mayo meal. Melt-in-your-mouth sweet mangoes, crunchy jicama, and cool cucumbers are dressed with a light honey lime vinaigrette. I wish you could taste this right now!

Have you ever had jicama? It’s a root vegetable that looks like a turnip, but it’s sweet and crisp. When you cut it, it resembles a potato, but it is sweeter. I told my kids it’s like if a potato and an apple (or a pear?) got married and had a baby, that’s what it tastes like. I don’t know if I would use it very often, but it’s perfect in this salad. It adds a really nice crunch and compliments the soft, juicy mango. Look for one that is firm and dry, and do not put it in the refrigerator until after you cut it.

Now, let’s see how this salad comes together. You will need a blender or a small food processor to make the vinaigrette (unless you have mad whisk skills), and a zester to grate some lime zest. I found this recipe in an old Family Fun magazine and I adapted it slightly to suit my taste.

Here are some tips on cutting up your mangoes. I love using my mango slicer to get the pit out. It can be tricky because the pit is a weird, oblong shape and I used to hack my mangoes all up trying to find it!

An easy way to cut the mango is to make slices one way and then the other, but not cutting all the way through the skin.

Then peel it back…and take your knife and slice off the cubes from the skin.

Mango & Jicama Salad with Honey Lime Vinaigrette
2 ripe mangoes
1 medium jicama
1 medium cucumber
1/4 cup fresh squeezed lime juice (about 2 or 3 limes, depending on how juicy they are)
Zest from one lime
3 tablespoons honey
1 cup canola oil
Pinch of kosher salt

Peel the mangoes, jicama, and cucumber and cut them into bite-sized pieces. Throw them all in a big bowl. Pour 1/4 cup of lime juice into the blender. Add the zest from one lime and the 3 tablespoons honey. Start up the blender on low speed, and slowly drizzle in the 1 cup of canola oil. You want to thicken it up…and it will look almost white when it’s ready. Add a pinch of salt.
{Now, I was thinking that the 1 cup of oil seemed like too much oil, but when I tasted the vinaigrette with only 1/2 cup, it was way too tart. It really needs the whole cup to taste right, but what I did was add only enough of the vinaigrette to coat the salad and did not use the whole thing. You can add as much or as little as you like.}
Pour the desired amount of the honey lime vinaigrette over the mangoes, jicama, and cucumbers. Toss to coat. Can be served immediately or refrigerated to let the flavors combine.

Happy Jicama Hunting!