Taking a Break on the Farm: Frosty Ice Cream Treats to Celebrate Dairy Month

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It’s June and that means we’re busy getting thistle sprayed, something that’s very important to keep it from maturing. Noxious weeds like thistles, when left unattended, can quickly spread out of control taking over a pasture (and those around it), choking out the grass we need for the grazing cattle.  

June Cattle 2015And, because we have cattle in several different pastures, our family spends a good deal of time checking them via horseback, observing Mammas and their calves, making sure everyone looks strong and healthy.  This time of year, we are mostly checking for bad eyes (often caused by heat, flies and/or tall grass) and checking for foot rot, which is an infection that is treatable if caught quickly. A good mineral program provided for the cows and calves is a very preventive way of keeping foot rot at bay, which also ensures that there’s less stress put on the cows and calves.

Anything we can do for our cattle to make sure they are relaxed and healthy is what we’re aiming for.  This makes everybody happy – the cattle get to eat and grow in an environment that they are comfortable in, ensuring they can produce the gains in weight that we desire.
Scooby and RedWinter Cattle Co. is a family affair and we could never do it without everybody’s help, including Red, faithful cattle dog.

June is Dairy Month! 

If your family is like ours, you’re probably not really looking for an excuse to eat ice cream, but what the heck.  June is National Dairy Month so why not break out the ice cream freezer and cool off? Below are two of our favorite Dairy Month recipes – both are quick and easy to create.

Chocolate Mint Ice Cream Sundae Cookie Cups 


Oh no! The lights on the MomsEveryday Kansas set are quickly melting my ice cream……We’re just going to roll with it.

1 carton Chocolate Mint Ice Cream, your favorite brand
Cookie Cups
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup dark brown sugar, packed
1 tsp. vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1/3 cup cocoa
1 tsp. baking soda
1 tsp. kosher salt
Preheat oven to 350 degrees F.
In a large mixing bowl, beat sugars and vanilla until creamy; add eggs and beat well.
In a small mixing bowl, combine flour with cocoa, baking soda, and salt;  gradually add flour mixture to butter mixture in large mixing bowl.  Combine well, then portion dough into approx. 2-inch balls and place each one into a greased muffin cup.
Chocolate Mint Ice Cream Sundae Cookie Cups
Bake for 10-12 minutes, uncovered, on center rack of oven.  (Don’t worry if the cookie cups look a little under baked; over baking them will make them too hard to eat when you add the ice cream.)  Cool just slightly, then take a small spice container (or something close to that size) and gently press down in the center of each cookie to making a little well.
To assemble the cookie cups, fill each cooled cup with a small scoop of chocolate mint ice cream, then spoon a bit of chocolate coating recipe below) over each ice cream scoop; sprinkle with a few slivered almonds, if desired.  Place cookie cups into freezer to harden.
To serve, let cookie cups sit out at room temperature for 10 minutes to soften – this makes them easier to eat!
Chocolate Coating
1/3 cup semi-sweet chocolate chips
1 1/2 tsp. coconut oil
In a small glass bowl, combine chocolate chips and oil; microwave on full power for 15-20 seconds.  Stir until chips and oil are combined and creamy.

In-A-Jiffy Soft Serve Strawberry Banana Ice Cream 

3 very ripened bananas, sliced and frozen separately
2 cups fresh strawberries, stems removed
vanilla extract, to taste
whipping cream or half and half (fat free half and half works fine, too)
Strawberry Ice Cream
Add frozen banana slices, strawberries and vanilla to food processor bowl.
Process ingredients, adding a splash or two of cream or half and half as needed, until mixture is nice and smooth.
Enjoy at once, or if you prefer, freeze ice cream until firmer in texture.
Now You’re Cookin’,
Chef Alli 

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on MomsEveryday Kansas and WIBW 13 News, June 2015. Special thanks to the farmers and ranchers of the Kansas Farm Food Connection for making this segment possible. 

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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