June Dairy Month has been celebrated since 1937 to reflect on the goodness of dairy foods and the industry that makes it possible. As a dairy farmer, I can't think of a better way to celebrate June Dairy Month and was honored to serve as a judge for the Arkansas Farm Bureau Dairy Foods Contest last week. It was a really hard job to select the winning recipes because there were NO bad ones to taste!
The winning recipe for the Party Idea category was Frozen Arkansas by Abigail Sanders of Clarksville. I can't think of a better frozen dessert for a hot Arkansas day during June Dairy Month!
2 cups coarsely crushed Nutter Butter Cookies
1 cup finely crushed Nutter Butter Cookies
(Approximately 24 cookies)
10 ice cream sandwiches unwrapped (real ice cream--traditional vanilla ice cream with chocolate cookie)
11 1/2 oz. package milk chocolate chips and 3/4 cup milk chocolate chips
2 Tablespoons and 2 Tablespoons softened (1/2 stick total)
1 1/4 cups & 2/3 cup heavy whipping cream (separated)
1 teaspoon vanilla extract and 1 teaspoon vanilla extract (separated)
1/4 cup sugar
3/4 cup creamy peanut butter
8 ounces cream cheese,softened
1 1/4 cups confectioners' sugar
Mini Nutter Butter cookies
Chill a metal mixing bowl and beaters for use in making the whipping cream. Spread the 1 cup finely crushed Nutter Butter crumbs evenly over a 13 x 9 inch baking dish.
In a microwave safe dish, melt the 11 1/2 oz. of milk chocolate chips and 2 tablespoons butter. Stir in the 2 cups coarsely chopped Nutter Butter cookies. Place ice cream sandwiches in a single layer over the top of the chocolate and cookie mixture. Place the dish in the freezer.
In a mixing bowl, beat 1 1/4 cups heavy whipping cream and 1 teaspoon vanilla until the cream starts to thicken. Gradually add 1/4 cup of sugar and continue to beat until stiff peaks form. In a separate bowl, beat peanut butter, softened cream cheese and 2 tablespoons softened butter until smooth. Beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly in the dish and return to the freezer. Put the reserved whipping topping in the refrigerator for the topping.
To make the Ganache, bring 2/3 cup heavy whipping cream just to a boil in a microwave safe bowl, mix in the 3/4 cup of milk chocolate chips and whisk until smooth. Stir in 1 teaspoon vanilla. Cool to room temperature.
Remove the dish from the freezer and cut into serving squares. After plating, drizzle with Ganache and add a dollop of whipped cream. Garnish with mini Nutter Butter cookies.