In the early 1800’s, local ice cream vendors began popping up all over the U.S. and Europe. The problem soon became how to serve the ice cream. The 1904 World’s Fair in St. Louis saw many food vendors, sweltering in the heat to ply their wares to the overheated crowds. The ice cream booths fared well with their cooling treats, but the hot waffle stands didn’t do so well. As the story goes, one of the ice cream stands ran out of their bowls and bought waffles from a neighboring stand, rolled them into cones and created one of the most delectable ways to eat your favorite ice cream flavors!
However, there were so many ice cream and waffle vendors at the 1904 World’s Fair, with everyone claiming to come up with the “rolled up waffle cone” idea, no one really knows who was behind this genius idea, we are just grateful someone was!
Regardless of how you like your ice cream served, in a bowl, in a cone, waffle cone, sugar cone, waffle bowl, or just straight out of the carton with a spoon… this month serve yourself up a scoop Umpqua Caramel Cone Ice Cream… A rich caramel ribbon and chocolate covered waffle cone pieces swirled into our delicious vanilla ice cream. Bon Appetit!



Caramel Apple Ice Cream Treats

2 tablespoon(s) Umpqua Dairy Unsalted Sweet Cream Butter
2 Granny Smith apples, peeled, quartered, and very thinly sliced
1 tablespoon(s) sugar
1/8 teaspoon(s) cinnamon
56oz carton Umpqua Caramel Cone Ice Cream
Chocolate shavings, for garnish
Gingersnaps, crumbled, for garnish

Melt the butter in a medium skillet. Add the apples and cook over moderate heat, stirring, until softened and browned, about 5 minutes. Add the sugar, cinnamon, and 1/4 cup of water and cook for 2 minutes longer. Fold the apple mixture into softened Caramel Cone ice cream and freeze until firm, about 4 hours. Scoop into bowls and garnish with chocolate shavings and crumbled gingersnaps.

Adapted from:
Ice Cream Sundae Cookie Cups

For the Cookie Cups
• 1/2 cup (1 stick) softened Umpqua Dairy Sweet Cream Butter
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
For the Chocolate Shell
• 1/2 cup chocolate chips
• 3 teaspoons coconut oil
• 3 cups Umpqua Caramel Cone Ice Cream
• 1/4 cup chopped peanuts

For the Cookie Cups
1. Preheat oven to 350 degrees.
2. In the bowl of an electric or stand mixer, cream together butter, sugar, and brown sugar. Add egg and vanilla and mix on medium speed until smooth and creamy.
3. In a separate bowl, mix flour, salt and baking soda.
4. Slowly add the dry ingredients to the batter on low speed until completely incorporated.
5. Scoop dough into a greased standard size muffin tin, using an ice cream scoop, dividing the dough evenly between the 12 cups.
6. Bake for 15-16 minutes. The edges of each cookie cup should be golden brown.
7. Remove from the oven and let the cookie cups cool in the muffin tin for 10 minutes, then twist each one out and let it cool completely on a cooking rack.
8. Using a small scoop, place about 1/4 cup Caramel Cone ice cream in each cookie cup. Place them in the freezer to harden.
For the Chocolate Shell
1. In a small microwavable bowl, combine coconut oil and chocolate chips, and microwave for 20 seconds. Stir until chips are dissolved.
2. Spoon the chocolate mixture over the ice cream and sprinkle with peanuts. Return to the freezer until you are ready to serve. Allow them to sit out at room temperature for 10 minutes so they are slightly softened and easier to eat.
Adapted from: