There is nothing like a big bowl of ice cream to brighten a day that has been well…. less than stellar. With a 4-year-old I have many days when I need a pick me up and at the end of those days a bowl of Edy’s Slow Churned Ice Cream is just the thing to put a smile back on my face.
Today was a rough day it has been raining non-stop all week, gloomy, windy, dark and after a few days of that it can turn anyone sour. Add a few stuffy noses to the dreary weather and you have got the perfect recipe for the grumps.
Determined to cheer my little one up I decided we would have ice cream for lunch for a surprise. So no grilled cheese today, instead Edy’s Slow Churned Peppermint Wonderland Ice Cream with sprinkles of course.
Instead of dreading the rain outside we decided to embrace it and eat our ice cream in front of the door and marvel in the big fat drops of rain instead of frown at them.
Sitting toe to toe and watching Dean gaze at the rainy day while drips of ice cream ran down the cone brought a smile to my face and made me realize that you can find the smile in every moment.
So thanks to our impromptu ice cream lunch we were both in a much better mood and resumed the rest of day with smiles. Edy’s Ice Cream turned an imperfect day into the most perfect day with my son.
I bet a big scoop of Edy’s Slow Churned Ice Cream could help you find the smile in every moment and with wholesome ingredients like nonfat milk churned together slowly to make ridiculously rich and creamy ice cream with only half the fat and 1/3 fewer calories than regular ice cream you will have even more to smile about.
My favorite ice cream flavor is peppermint and it is a seasonal one so I get so excited when it comes around. You can find both of Edys Slow Churned seasonal flavors in stores now, Pumpkin through October and Peppermint through December.
Of course as soon I saw their Peppermint Wonderland Ice Cream in the store I bought two cartons and used one to make the most heavenly Perfectly Peppermint Pie.
- 1 pkg., 8 oz. Cream Cheese, softened
- 1 jar, 7 oz. Marshmallow Creme
- 2 cups Edy's Slow Churned Peppermint Wonderland Ice Cream
- 1 container thawed whipped topping
- Chocolate cream cookie pie crust
- BEAT cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended.
- Add ice cream; mix well.
- Gently stir in the whipped topping.
- POUR into crust.
- FREEZE several hours or until firm.
- Store leftover pie in freezer.
I was selected for this opportunity by Clever Girls Collective, however all content and opinions expressed here are my own..
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