Justin Chapple, the mastermind behind Food & Wine's Mad Genius Tips, shares his sweetest hacks to make eating cool, creamy ice cream even better. He shows us how to prevent drippy cones, eliminate difficult scooping, make an amazing ice cream cake and create chocolate covered ice cream pops.
Drip-Free Ice Cream Cones
Next time you serve ice cream cones, put mini marshmallows in the bottom of the cones before putting the ice cream on top. They will help prevent the any melted ice cream from sneaking out the bottom of the cones and onto your hands. This is an especially great trick for keeping kids' hands clean!
Easiest Epic Ice Cream Cake
Bake two 8-inch cakes and let them cool completely in the pans. Spread softened ice cream directly on the cakes in the pans and freeze until firm. Unmold the cakes and layer them on a cake plate. Frost with whipped cream and freeze again until firm. Cut into slices and serve.
Chocolate-Dipped Ice Cream Pops
Using a 1-inch scoop, scoop perfect balls of ice cream onto a wax paper-lined baking sheet. Insert popsicle sticks into the balls and freeze until very firm. Dip the frozen pops into DIY chocolate shell and return to the baking sheet and place in the freezer to harden the chocolate. You can also decorate them with sprinkles before chilling the shells.
Skip the Scoop
Rather than scoop ice cream, try cutting quarts and pints while they're in the containers to form slabs to serve as slices or to make ice cream sandwiches. For quarts, cut the ice cream in half lengthwise (top to bottom) and then cut the two halves into 1-inch slices crosswise. Transfer the slices to plates. For pints, cut the ice cream through the container crosswise into 3/4-inch slices and serve between two cookies.