Remember the Good Humor Man?

Summer wasn't summer without Good Humor ice cream. For those of you who may not

have heard of this amazing man and his truck, I will give you a bit of nostalgia.

The lazy days of summer used to be just that for us kids. Once school let out, we were mostly on our own for entertainment. We played outside until it was dark with no fear. There weren't things like video games and cell phones to keep us entertained. We jumped rope, roller skated, played hopscotch, and rode bikes. Schools had summer school. Not to make up academic work but a place we could go to paint and model clay and draw. Swimming pools were public, and we visited beaches and lakes. We went camping, played sports, went to matinees and read! My first stop was the local library where I would load up on books like Heidi and the Bobbsey Twins. Some kids went to day camps or overnight camps. There was a lot of family time. It was a very simple time and we as kids were totally carefree. Although we all were doing different things to keep busy, there was one thing that stopped everyone in their tracks. Even my Boston Terrier, Lucky, would pick up his red plastic bowl, throw it against the front screen door to alert us. It was the sound of bells. The sound we all knew. The bells on the truck of the Good Humor Man!

I have to say, and this may sound crazy to some, this was the biggest treat one could have on a hot summer day. A man with the broadest smile wearing a white uniform complete with hat and change dispenser around his waist would jump out of his white truck and immediately be surrounded by a mob of beyond excited kids. And the biggest decision we had to make was what flavor ice cream would we get. Would it be the Toasted Almond bar which was a vanilla ice cream bar covered in toasted almonds or the Strawberry Shortcake which was vanilla ice cream with a strawberry center covered in cake bits. Maybe today it would be the Creamsicle, a vanilla ice cream wrapped in orange flavored sherbet. Or should the choice be the Chocolate Malt, a chocolate ice cream bar with a malted chocolate coating. Candy Crunch was favorite, a vanilla ice cream with a chocolate coating and candy crunch pieces. Or the Chocolate Eclair, a vanilla ice cream center with a layer of chocolate fudge coated with cake crumbs. Maybe the choice today is the simple Coconut bar, vanilla ice cream covered in coconut. was actually my favorite. But the choice would not be complete without the sundaes, chocolate, butterscotch or strawberry, each a good-sized cup of vanilla ice cream topped with a thick layer of whatever flavor you chose, which stuck to the lid as you peeled it off! That may be where the term "lick smacking good was invented"! And the price for this fabulous treat? A mere 10 to 15 cents! Seems pretty unbelievable and even at that price, it wasn't a daily treat if my mom had ice-cream in the freezer!

Unfortunately, the man in the white uniform is no longer around and the joy of anticipating and hearing those bells are gone too. But the delicious ice cream concoctions are not lost and I'm here to bring you a version of each one of them and as well as one that was not on the truck!

Toasted Almond Ice Cream Sundae (compliments of The Kitchen)

This is the adult version of the Good Humor Toasted Ice Cream Bar!

Ingredients

• 1/2 cup sliced almonds

• 3 tablespoons granulated sugar

• 1/8 teaspoon kosher salt, plus more for sprinkling

• 1/4 cup caramel sauce

• 2 tablespoons creamy almond butter

• 2 small almond biscotti, 2 amaretti cookies, or 1 Chinese almond cookie (about 1/2 ounce)

• 8 scoops vanilla ice cream (about 1/2 gallon)

• rimmed baking sheet

• parchment paper
  

Instructions

1. Line a rimmed baking sheet with parchment paper. Place 1/2 cup sliced almonds, 3 tablespoons granulated sugar, and 1/8 teaspoon kosher salt in a medium nonstick or regular skillet. Cook over medium-low heat, stirring constantly, until the sugar dissolves and nuts are toasted, about 5 minutes.

2. Transfer to the baking sheet and spread into an even layer. It's ok if the almonds are touching, just make sure they are spread out in a layer. Set aside to cool completely, about 10 minutes, then break apart into bite-sized pieces. (This is a good time to let the ice cream sit out to soften slightly.)

3. Place 1/4 cup caramel sauce and 2 tablespoons almond butter in a small microwave-safe bowl. Microwave on high until warm, 15 to 20 seconds. Stir to combine.

4. Place 2 small almond biscotti, 2 amaretti cookies, or 1 Chinese almond cookie in a small resealable zip-top bag. Use a rolling pin or mallet to crush into irregularly sized pieces no larger than chocolate chips.

5. Drizzle a heaping tablespoon of the almond-caramel sauce in each of 4 serving bowls. Place 2 scoops vanilla ice cream in each bowl. Sprinkle with the cookies and caramelized almonds. Drizzle with the remaining almond-caramel sauce.

Strawberry Crunch Ice Cream Cake (compliments of Taste of Home)

This version of the Good Humor Strawberry Shortcake bar hits the mark with the perfect combination of strawberries, cream and crunch!

Ingredients

36 Golden Oreo cookies, divided

4 tablespoons butter, melted

3 cups vanilla ice cream, softened

5 cups strawberry ice cream, softened 1 8 oz carton frozen whipped topping, thawed

1 package (1 ounce) freeze-dried strawberries, coarsely crushed

Fresh strawberries, optional

8 X 8 baking pan

Directions

Line an 8 X 8 in. baking pan with parchment Let the parchment paper hang over the

sides in both directions so you be able to lift the finished cake out of the pan. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 15-20 minutes. Cool on a wire rack. (Use your food processor to crush the cookies or put the cookies in a zip lock bag and seal tight and crush with a rolling pin.)

2. Spread vanilla ice cream onto crust; freeze, covered, until firm. Repeat process by spreading with strawberry ice cream, freeze, covered and firm and last layer with whipped topping, freeze, covered, until firm.

3. Remove from freezer. Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries, sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.

Chocolate Malt Ice Cream Sundae (Courtesy of the Chief Next Door)

This one is super simple, and kids will love it! Chocolate brownies, malted milk ice cream

hot fudge sauce and malted milk balls!

Ingredients

1 cup (2 sticks) unsalted butter, melted

1 1/2 cups sugar (I always cut the sugar)

1/2 cup cocoa powder

1 teaspoon vanilla extract

4 eggs

1 1/2 cups purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 carton Malted Milk ice cream (if you can't find use vanilla)

Hot fudge sauce

Malted milk balls, chopped

Large parfait glasses

9 X 13 baking pan

Instructions

1. Preheat the oven to 350 degrees. Spray a 9x13-inch baking pan with cooking spray and set aside.

2. In a large bowl, whisk together the butter and sugar until light and fluffy. Add the cocoa powder, vanilla, eggs, flour, baking powder and salt and mix with a rubber spatula just until combined. Spread the batter into the prepared pan evenly.

3. Bake the brownies for 25 - 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the brownies completely on a wire rack.

4. To assemble the sundaes, cut or break apart the brownies and add them to a parfait glass or bowl. Add 2 -3 scoops of ice cream on top of the brownies. Drizzle the hot fudge sauce over the ice cream then sprinkle with the malted milk ball pieces.

Orange Creamsicle Frozen Dessert (Courtesy of Noren's Nest)

This magical bar was half orange sherbet and half vanilla ice cream. This dessert brings it back in another form that is just delicious!

Ingredients

1 package Mother's Coconut Macaroon Cookies or Golden Oreos or Shortbread Cookies

2 - 8 oz. containers of Cool Whip

1 quart of Orange Sherbet

1 quart of Vanilla Ice Cream

Mandarin Orange slices and Fresh Mint for Garnish

Whipped Cream

9 X13 bake pan

Instructions

1. Crush cookies into fine crumbs. Use your Cuisinart if you have one. If not, put the cookies in a zip lock bag and crush with a rolling pin. Reserve one cup of crumbs for the topping.

2. Divide remaining crumbs in half.

3. Mix one half of the crumbs with the 8 oz. container of cool whip. Mix until well blended.

4. Spread this mixture in the bottom of a 9 x 13 baking dish.

5. Freeze until firm.

6. When mixture is firm, remove from freezer.

7. In a large bowl scoop out 1 quart of orange sherbet and 1 quart of vanilla ice cream.

8. Blend together so you can still see vanilla. Don't overmix.

9. Spread over the frozen cool whip cookie crust.

10. In another bowl mix the other half of the cookie crumbs and the other 8 oz. container of Cool Whip until well blended.

11. Spread this mixture over the top of the ice cream sherbet mixture.

12. Sprinkle with the one cup of the reserved cookie crumbs.

13. Cover with Foil and Freeze until firm or overnight.

14. Garnish with whip cream, orange slices and fresh mint.

Chocolate Eclair Ice Box Cake (Courtesy of CakesCottege)

Reminiscent of the famous Good Humor bar!

Ingredients

• 1 box graham crackers (3 sleeves)

• 2½ cups heavy cream, divided

• 3 tablespoons sugar

• 1 teaspoon vanilla

• 2 (3.5 ounce) pkg instant vanilla pudding mix

• 3 cups milk

• 8 oz chopped dark chocolate

• Standard mixer

• 9 x 13 is a pan

• off set spatula

• Chill mixer bowl and whisk in freezer

Instructions

1. Pour 1½ cup of heavy whipping cream, sugar and vanilla into the cold bowl of your mixer and whisk on high speed until medium to stiff peaks form. Do not over beat.

2. In a separate bowl, combine vanilla pudding mix with cold milk. Whisk for several minutes until the pudding starts to thicken.

3. Fold in the whipped cream.

4. Spread a thin layer of pudding mixture in a 9x13 pan just to coat the bottom.

5. Arrange approx. 1 sleeve of graham crackers on the bottom of a pan, breaking them as needed to fit around the top and bottom edges.

6. Evenly spread half of the pudding mixture over the crackers. Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers.

7. Break up the chocolate and place in a heat proof bowl.

8. Heat remaining 1 cup heavy cream in a small saucepan over medium-high until bubbles form around the edge.

9. Pour over the chocolate, let stand until chocolate starts melting and then stir until smooth.

10. Spread over graham cracker layer, smoothing top with an offset spatula.

11. Refrigerate to set, at least 2 hours and up to overnight.

12. *To cut clean, even pieces, place the pan in the freezer for 30 minutes before serving.

Baklava Ice Cream Sundae (Courtesy of the Mediterranean Dish)

This dessert was not on the Good Humor truck but it's so outrageous and delicious I had to include it!

Ingredients

• 1/4 cup extra virgin olive oil

• 4-6 sheets phyllo dough, torn into pieces the size of a deck of cards

• 1/2 cup crushed walnuts

• 1/2 cup crushed pistachios

• 1/2 teaspoon ground cinnamon

• 1 tablespoon brown sugar

• 1 large tub (8 scoops) vanilla ice cream

• 1/2 cup honey warmed

Note: Phyllo dough is in the frozen food area. Store in your freezer. To thaw your dough, remove from your freezer to the fridge the night before you want to use it. This way it will thaw before frying and yield evenly crisp phyllo.

Instructions

• Fry the phyllo sheets: In a medium saucepan over medium heat, heat about 1/4 cup of oil until shimmering. Once the oil is hot, add the phyllo and fry, turning, until it’s crispy and golden brown on both sides (about 1 to 2 minutes per side). Use a pair of tongs to transfer the crispy phyllo to a large paper towel-lined plate lined to drain any excess oil.

• Season the nuts: In a small bowl, combine the walnuts, pistachios, cinnamon, and brown sugar.

• Assemble and serve: In four small serving cups, add a bit of the crispy phyllo to the bottom. Top with one scoop of the ice cream, followed by a tablespoon of the nut mixture, and a drizzle of warmed honey. Add more of the crispy phyllo and repeat in the same pattern, adding a scoop of ice cream, more nuts, and a drizzle of honey to finish. Serve immediately.

Well, there may no longer be the white truck with those famous bells, but you can try some of these delights and just imagine what it was like way back when!

Liz❤️

(Any links in this post are affiliate links which I may be given compensation for if they are purchased through the link)