If you need a sweet ending to a Pioneer Day party—or just want a sugary snack without leaving the house—these classic seasonal delights are easy to make yourself.
Ice Cream Cereal
What it is:
A legacy of the cereal-crazed ’80s, when every young adult comedy (think Seinfeld) had characters standing around eating cereal and Cap’n Crunch was the preferred coders’ snack, ice cream with cereal toppings is kind of a genius combo, taking sugared cereals off the breakfast table to where they belong: in a dessert, of course!
How to do it yourself:
Could it be any easier? Make an ice cream cone, any flavor. Stick cereal— Fruity Pebbles are a favorite—coat your ice cream and crunch away.
Hawaiian Shave Ice
What it is:
Shaved ice—usually called shave ice— is finer than the ice used in sno-cones and softer so it melts on the tongue. It has a long history—some date its origin to 7th century Taiwan. The Japanese who came to work in Hawaiian sugar plantations brought shaved ice along with them and it became a signature island treat. Now it’s everywhere.
How to do it yourself:
Process 6 cups of ice, 2 cups at a time, until they are fine, not crunchy. Use the pulse function to do this. Place a scoop of ice cream in each serving dish, top with shaved ice and drizzle with sweetened condensed milk or flavored syrup. (To make your own, simmer 1 pound of pitted peeled plums with 1⁄2 cup sugar and 1 tablespoon lemon juice until sugar has dissolved; cook further about 20 minutes. Strain and chill until ready to use.) Sprinkle with coconut flakes and be the star of your Pioneer Day party.
Milkshake
What it is:
To be clear, there are two kinds of milkshakes—the soft-serve one served at fast food restaurants that is so thick you can’t suck it through a straw and the one made with scooped ice cream and milk. We call these “real” milkshakes, but we like both.
How to do it yourself:
To make a thick shake like the ones at Iceberg Drive Inn, you really need special equipment. But to make a real milkshake, just bring out the blender. Let your ice cream soften a bit before using. Place 4 scoops in a blender with 1/4 cup of whole milk and a few drops of vanilla. Blend, stopping occasionally to scrape down the sides, until it’s as thick as you like it. It’s pretty to serve it to Pioneer Day guests with whipped cream and a cherry, but thats up to you!
Frozen Coffee
What it is:
It’s Starbucks’ fault—iced coffee got all dressed up with a lot of flavorings. But you may be able to make this better at home if you follow The Chunky Chef’s Recipe Below.
How to do it yourself:
Pour 2 cups brewed coffee into ice cube trays and freeze. Blend the coffee ice with 2 cups milk, 4 tablespoons of chocolate syrup and 3 tablespoons of sugar and blend until slushy. Top with whipped cream and a drizzle of chocolate syrup.
Bubble Tea
What it is:
Invented in Taiwan in the 1980s, bubble or boba tea is tea, with or without milk, with tapioca balls in it. There are lots of versions—you can use black, green or oolong tea with coconut milk, almond milk, cow’s milk (skim or whole) or condensed milk.
How to do it yourself:
To brew your tea, measure 2 tablespoons of black tea in 2 1⁄2 cups of water. Let steep 5 minutes, then strain. Mix together 1⁄4 cup hot water and 1⁄4 cup dark brown sugar; stir until dissolved over low heat. Boil 4 cups of water, add tapioca balls. In a few minutes, they’ll float to the top. Then cover and cook about 15 minutes, stirring occasionally. Basically tapioca is like a pasta made from cassava root and different brands have different instructions. Do what the box tells you to! Strain the boba and pour the brown sugar syrup over it. Let steep for a few minutes and cool. Put the boba in a glass. Top with tea and finish with a dollop of lightly whipped, unsweetened cream!
Frozen Margarita
What it is:
The classic tequila and lime cocktail transformed into slush. The frozen margarita was invented by Mariano Martinez, a Mexican American inventor, entrepreneur, and restaurateur in Dallas, Texas. In 1971, he adapted a soft serve ice cream machine to making margaritas, and college has never been the same since. Purists may prefer the original drink, shaken and strained into a coupe, but on hot summer days there’s a lot to be said for a frozen ‘rita.
How to do it yourself:
You really need a heavy duty high-speed blender like a Vitamix to get the right consistency for a frozen margarita or there’s no point in making one—this is a party drink. Put 3⁄4 cup tequila, 1/2 cup Triple Sec, 2 Tablespoons agave nectar (blends better than sugar) and 3⁄4 cup fresh lime juice in the blender with about 4 cups of ice and let’er rip. Salt the rims of your glasses by dipping the rim into a saucer of lime juice and then a saucer of salt, pour in the drink carefully and garnish with a lime wheel.
Get more delicious tips and recipes here.
