3 retro-inspired recipes to make at home this summer

Check out these three retro-inspired recipes that you can make at home this summer!

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By Andrea Buckett

Posted Jul 23, 2021, 07:32AM EDT

Check out these three retro-inspired recipes that you can make at home this summer!

Chocolate Shell

Ingredients: 

1 cup semi-sweet chocolate

2 tbsp coconut oil

Directions: 

1. Melt the chocolate and coconut oil together over a bain-marie. Stirring occasionally. 
2. Keep the liquid tepid until ready to pour over ice cream.   The chocolate shell will harden about one minute after coming in contact with the cold ice cream.

 

Strawberry Milk

 
Serves 1

Ingredients:

8 ripe strawberries

1 tbsp sugar

300ml cold 2% milk

Directions:

1. Add the hulled strawberries to a tall glass along with the sugar.  Use the bottom of a wooden spoon to muddle (smash the strawberries with the sugar) the strawberries until they are crushed and the sugar is dissolved.
2. Stir in the milk and top with ice.
3. Serve

Optional: Garnish the rim of the glass with sprinkles and sugar.

 

Toasted Marshmallow Freezer Cake

Ingredients: 

1 ½ cups heavy cream

300ml condensed milk

2 ½ cups mini marshmallow

24 square graham crackers

Optional: Chocolate sauce for garnish

Directions:

1. Add the heavy cream to a chilled stainless steel bowl and beat on medium speed until soft peaks form.  Pour in  the condensed milk and beat on low until combined.
2. Add the mini marshmallows to a parchment lined baking sheet and broil on low until the marshmallows are golden brown.  Cool.
3. Transfer two-thirds of the marshmallows into the cream mixture and beat on low until they are slightly broken up and mixed in.
4. Line a 9 x 5 loaf pan with plastic wrap so it hangs over all sides.
5. Add the remaining toasted marshmallow, brown side down, into the loaf pan.  Pour ⅓  of the cream mixture in and top with 8 graham crackers.  Add another ⅓  of the cream mixture followed by another 8 graham crackers and repeat, ending with graham crackers on top.  Fold the plastic over and freeze for 12-24hrs.
6. Remove the pan from the freezer and uncover.  Use a knife to loosen around the perimetre. Pull up on the plastic wrap to loosen.  Turn the loaf pan over onto a serving tray (so the graham crackers are now on the serving tray)  and shake the cake loose from the pan.
7. Slice and serve garnished with chocolate sauce.

Tip: Any leftovers can be returned to the freezer and stored for up to 2 weeks.