Celebrate National Ice Cream Month by hosting an ice cream party using the summer-inspired flavor of Orange Blossom Water from Nielsen-MasseyVanillas.
Orange Blossom Water captures the crisp essence of an orange grove, a cool complement to any sorbet or gelato on a hot July day.
For a sophisticated ice cream experience, try pairing everyone’s favorite summer treat with these delicious accompaniments:
For a naturally-sweetened ice cream topping, use Orange Blossom Honey. Simply adding Orange Blossom Water to honey will impart a floral zest that wonderfully enhances any frozen dessert.
“As a nutritive sweetener, honey adds further compounds like trace minerals, vitamins and antimicrobial properties,” says Sofia Sanchez, RD, LDN for Nielsen-Massey Vanillas.
Mangoes are a favorite summer fruit for many people. Mango Fruit Sauce will complement banana ice creams, sherbets and baked goods. It will also pair well with dairy-free alternatives like coconut and almond-based frozen desserts.
Sweeten the celebration with Red, White & Blue Orange Blossom Cookies. These cookies can be decorated to match any summer party theme. Serve with ice cream and these are sure to be a hit with friends and family.
Red, White & Blue Orange Blossom Cookies
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup superfine sugar (purchase or process granulated sugar for about 20 seconds in a food processor)
- 2 tablespoons heavy whipping cream
- 3 ¼ teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1 teaspoon Nielsen-Massey Orange Blossom Water
- 2 eggs
- ¼ cup confectioners’ sugar (for dusting work surface)
- ¼ cup all-purpose flour (for dusting work surface)
Position oven rack in center of oven and preheat to 350 degrees F. Line two large, heavy light-colored baking sheets with parchment paper; set aside.
In a medium bowl, whisk flour, baking powder and salt until blended; set aside.
In a large mixing bowl, add butter, sugar, cream, vanilla extract and orange blossom water; beat with a handheld mixer on medium speed until fluffy; about 2 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Using a rubber spatula, fold in the dry ingredients one half at a time.
Divide dough into two even pieces, press each piece into a disk shape, wrap tightly with plastic wrap and refrigerate for about 1 hour. Dough should be cool and firm but easy to work with.
In a small bowl, whisk confectioners’ sugar and flour until blended; set aside. Working with one piece of dough at a time, place on a clean, dusted surface. Roll dough about 1/8-inch thickness. Use cookie cutters to cut shapes and transfer with a thin offset metal spatula to prepared cookie sheets. For even baking, do not overcrowd cookies. Gather remaining dough, cover with plastic and chill. Continue with second chilled dough.
For best results, bake one sheet pan at a time until done, about 10 minutes; remove and place cookies on wire racks to cool. Decorate and store in an airtight container.
Orange Blossom Glaze
- 1 ¼ cups confectioners’ sugar
- 1 tablespoon meringue powder
- 2 tablespoons water
- ½ teaspoons water
- ½ teaspoon Nielsen-Massey Orange Blossom Water (may substitute with Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
- Variety gel food colors
In a small bowl, whisk together sugar and meringue powder. Add water and orange blossom water, stir until smooth.
Divide glaze into small bowls; add desired gel colors.
Glaze cookies and set aside to dry.
Makes about 3 Dozen