Velvet's Newest Flavors Make Tasty Summer Desserts
Utica, Ohio (May 19, 2011) –Velvet Ice Cream's latest flavors, Honey Caramel and Peach Cobbler, are delicious in a cone or bowl, but they also make tasty desserts for summer celebrations.
Since its March debut, Velvet's Honey Caramel, honey ice cream layered with honey and caramel, has been a popular choice of consumers.
Honey Caramel Ice Cream was the 2010 Velvet and Ohio Farm Bureau Create-A-Flavor Contest winner. It was created by Alex Grooms, a 13-year-old eighth-grader from Williamsburg, Ohio.
Peach Cobbler, the third-place winner of the contest, was submitted by Andrea Thrasher, 27, of Cincinnati, Ohio.
Both flavors are produced in Velvet's familiar 56-ounce containers.
The 2010 competition was the first time the Velvet and Ohio Farm Bureau Create-A-Flavor Contest was open to adults. To highlight the collaboration with the Ohio Farm Bureau, at least one ingredient in the contest must be locally grown or raised.
"Velvet partnered with the Ohio Farm Bureau to support local agriculture," said Luconda Dager, president of Velvet Ice Cream. "Agriculture is Ohio's number one industry contributing more than $98 billion to the economy. Our consumers appreciate knowing they are supporting Ohio businesses by consuming our ice cream."
Warm Honey Apple Walnut Sundae
1 container Velvet's Honey Caramel ice cream
2 Ohio apples, any variety
1/2 cup walnuts, coarsely chopped
2 tablespoons butter
2 tablespoons Ohio honey
1/2 teaspoon cinnamon
Core and slice apples. In a small skillet, melt the butter and add apple slices and walnuts. Saute until apples begin to soften, about 3 minutes. Stir in the honey and cinnamon. Poor over a large scoop of Velvet's Honey Caramel ice cream.
Mini Peach Cobbler Ice Cream Pies
4 small souffle or ramekins
1 container Velvet's Peach Cobbler ice cream
1 fresh Ohio peach
1/2 cup crushed granola, plus one tablespoon
2 tablespoons butter, melted
Crush 1/2 cup granola in a small zipper-close plastic bag and add the melted butter. Toss and combine ingredients. Divide granola into the small souffle dishes. Peel and slice the fresh peach, setting aside 4 thin slices for garnish.
Chop remaining peach slices and place equal amounts on top of granola base. Scoop ice cream into dishes, top each with reserved peach slice and remaining granola. Freeze for later use or serve immediately.
1 container Velvet's Honey Caramel or Peach Cobbler ice cream
1 1/2 cup Ohio granola
1/2 cup low-fat caramel sauce
In 4 parfait cups, beginning with granola, layer each ingredient into the parfait cup until all ingredients have been layered three times. Top with additional granola and caramel sauce. Serve immediately.
Headquartered at Ye Olde' Mill in Utica, Ohio, Velvet Ice Cream has been a family owned and operated business for nearly 100 years. Founded in 1914 by family patriarch Joseph Dager, Velvet has been run by four generations of the Dager family. Each year, Velvet produces more than five million gallons of ice cream, which can be found in freezer cases throughout the Midwest and Florida. The historic Ye Olde' Mill, which houses the company headquarters, an ice cream museum and restaurant, attracts more than 150,000 visitors a year.