1. Yummy
2. Easy & quick
3. Fun

Below are the recipes that made the cut!

Peppermint Chocolate Cookie Ice Cream Sandwiches

Frozen Hot Chocolate

Candy Cane Trifle

Ice Cream OREO Truffles

Photo and recipe courtesy of Wishes and Dishes

Simple and good – a scoop of White Christmas

Enjoy! Do you have any holiday ice cream recipes? Do share!

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1. Pumpkin Pie Puffs

You will need:

• Perry’s Pumpkin Pie
• Puffs empty shells (you can buy them already baked at a Wegmans bakery department)

Instructions:

• Temper the ice cream by putting it out on the counter for a couple minutes before scooping
• Cut the tops off the puffs
• Scoop the ice cream into the puffs and cover with tops of the puffs
• Place on a tray and return to a freezer (cover the puffs with plastic wrap)
• Add whipped cream on top before serving

2. Double Apple Pie

You will surprise your family and guests with not your usual Vanilla on the side of the Apple Pie. Serve Apple Pie (or Pumpkin Pie) ice cream!

3. Stuffed Apples

You will need:

• Perry’s Apple Pie Ice Cream
• Caramel Sauce
• Large Apples
• Pecans and/or walnuts to sprinkle on top

Instructions:

• Scoop out top and middle of large apples
• Scoop Apple Pie ice cream into apples
• Freeze the apples until ready to serve
• Before serving drizzle with caramel sauce and sprinkle with nuts

4. Apple Pie Milkshake

Photo via Wishes and Dishes

Serves as a perfect follow up dessert on Thanksgiving day! Find the recipe via our Inside Scooper, Ashley of Wishes and Dishes.

5. Pumpkin Pie Ice Cream … Pie

The ultimate pie, a pie of all pies. Simple and easy – follow the recipe via Wishes and Dishes post.

6. Grape Pie Ala Mode

This is one of the recipes in our guide that needs more work, however – it pays off. Your pie will be the talk of the town! Find the recipe here by our Inside Scooper – Foodie with Family.

7. Perry’s Ice Cream tasting bar

A fun idea for any holiday gathering – give your family members a dream job they always wanted – ice cream testing. You can even ask everybody to rank the flavors, so you know which one is the crowd-pleaser for your next 4^th of July picnic!

8. Apple Cider Caramel Sauce

This is once more a recipe that requires a bit more time, but the result will become your family’s favorite, guaranteed! Another of our Inside Scoopers, Mel has the recipe all explained for you!

9. Perry’s Pumpkin Pie

Photo by Buffalo Foodie

Finally a Thanksgiving dessert that does not require any preparation, but picking it up from the store. We’ve combined pumpkin ice cream with swirls of whipped cream and pie crust pieces – what more can you ask for? It is ready to be served. Use our Flavor Finder tool to locate the store near you to pick it up. Additionally, check with your local Wegmans.

10. Perry’s Apple Pie

Another classic Thanksgiving pie ala mode – all in one! Apple pie just how Grandma made it. Delicious pecan swirls with cinnamon pie crust pieces in apple ice cream. Use our Flavor Finder tool to locate the store near you to pick it up. Additionally, check with your local Wegmans.

The post Perry’s Ice Cream Guide to Thanksgiving Dessert appeared first on Perry's Ice Cream.

Our favorite feature on Rebecca’s blog is Make Ahead Mondays. To our delight Rebecca decided to serve her Make Ahead Mondays Grape Pie  alongside Perry’s Vanilla. From our completely biased view – they make a perfect match! Overall, it feels like a pie kind of time at Perry’s: Apple Pie, Pumpkin Pie and now, Grape Pie! Enjoy!

Grape Pie Ala Mode – photo and recipe by Foodie with Family

Grape Pie Filling and Grape Pie

by Foodie with Family

Ingredients

• 22 cups Concord grapes, washed
• 4 cups granulated sugar
• 1/4 cup lemon juice (or 1 teaspoon citric acid)
• 1 cup ClearJel starch (or another brand of the same type of starch)

• 1 quart of grape pie filling
• Pie pastry for a double crust
• 1 egg, beaten
• raw sugar or granulated sugar for sprinkling over the crust, optional

Instructions

Working over two pots, take a grape in each hand and gently squeeze it over the first pot. Deposit the grape skins in the second pot. Continue until you have separated all of the grape pulps from the grape skins.

Place the pot with the grape pulps (do not add water!) over medium heat and bring to a boil, stirring frequently, allowing it to boil for 5 to 6 minutes. Put the hot pulp through a food mill or pour it through a colander, pressing to get as much pulp through as possible. Pour the hot, sieved pulp over the reserved grape skins.

In a separate bowl, whisk together the sugar and ClearJel (and citric acid, if using.) Sprinkle over the grape pulp mixture and use a big whisk or sturdy spoon to mix in thoroughly. Put the pot over medium heat, and bring to a boil, stirring constantly, until thick. It should thicken quickly, but it does still need to be bubbling before you can put it in jars.

Place a canning funnel -for neatness’ sake- over the opening of a clean, sterilized quart jar and ladle in the hot pie filling leaving 1-inch of headspace. For help on learning how to sterilize your jars, click this link Moisten a paper towel and wipe the rims of the jars so they are spotless. Center a new lid on the jar and screw the ring in place until fingertip-tight.

Place the jars in a canning pot, ensure they are completely covered with water, bring to a boil and process for 30 minutes. When the 30 minutes are up, turn off the heat, remove the canner lid and let the jars rest for 5 minutes before carefully transferring to a cooling rack or a towel on the counter. Let cool, undisturbed, overnight before removing rings, wiping clean and labeling. Store the jars in a cool, dark place for up to two years.

Preheat oven to 425°F. Roll out half of the pie pastry and lay it gently in the pie plate so that it covers the whole plate and drapes a little outside of the top, too. Pour the jar of grape pie filling into the crust and spread it with a spatula. Roll out the second crust to just slightly larger than the circumference of the top of the pie plate. Lay it on top of the pie filling and gather the excess pastry, folding it under to form a neat edge. Crimp with a fork or whatever style you prefer, cut a few vent holes in whatever shapes you like.

Brush the pastry with the beaten egg and then sprinkle generously with the sugar, if using. This creates a deeper coloured crust and a little bit of sparkle.

Bake for 15 minutes, then lower the temperature to 350°F and continue baking for another 30-40 minutes, or until the crust is deep brown and the filling is bubbly. If you find the crust is browning too quickly, you can gently crimp foil around the outside edge to protect the edges.

Carefully transfer the pie plate to a cooling rack and let cool completely -if ever you can make yourself wait- before slicing. The filling will still slump out, but may hold together a bit better if you let it cool first.

For the ultimate Western New York experience, serve each slice of pie with a scoop of Perry’s Vanilla Ice Cream on top.

Store leftovers tightly covered at room temperature for up to 3 days.

The post Grape Pie with Perry’s Vanilla Ice Cream by Foodie with Family appeared first on Perry's Ice Cream.

Our really easy-to-make ice cream recipes have your dessert covered!

For starters, serve your guests a delicious orange punch with a crawly addition: gummy worms!

Halloween Wormy Orange Punch

 Your second course is spiders: Spooky Spider Ice Cream Sandwich, featuring the official ice cream flavor of Halloween, Death By Chocolate.

Finally, for dessert you’ll offer candy corn, chilled: Halloween Candy Corn Ice Cream

Yours truly,

Halloween party assistant chefs of Perry’s Ice Cream.

Got Halloween recipes to share? Let us know in comments, by submitting a recipe, or on our Facebook and Twitter!

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