I remember when an ice cream container (it was always square or rectangular, no matter the size) had just a few words printed on it describing the ingredients. Now it is like reading a novella with a paragraph or two of words that may leave you wondering just what you are getting in that frozen concoction. Here is a brief explanation of what some of those words mean:

• Super-premium ice cream – contains 16% (or more) butterfat.
• Premium ice cream – the butterfat is 14%.
• Regular ice cream - about 12 percent butterfat.
• Gelato - the Italian version of ice cream and because it has less air whipped into it, is less dense than American ice cream. Butterfat content is typically 4-8% but gelato usually has more sugar than American ice cream.
• Ice milk- contains between 2 and 7 percent milk fat and often has more sugar than ice cream.
• Frozen yogurt - can be low fat or non-fat, depending on whether it is made from whole milk and cream or skim milk.
• Fat-free frozen desserts – (this is labeling often used in so called “diet” ice cream-like treats) usually have less than 0.5 grams of fat (per serving) and are made from skim or non-fat milk solids.

The FDA (Food and Drug Administration) recently announced plans to make some changes to nutrition labeling on nearly every product you’ll find in your supermarket, including ice cream. The calorie count given for one portion has historically been based on a one-half cup serving of ice cream. Okay, let’s be honest here – who eats just a half a cup of ice cream? The new label will increase that single serving to equal 1 cup and of course, that will also double the calorie count. The thought behind this new labeling is to help us be more aware of how much we are eating in what we call a “portion.”

Anyone who knows me well understands that I am not much of a dessert lover - unless it is ice cream and actually, I like frozen yogurt (it’s all about mouth feel) better than ice cream. Serve me a dish of Kemp’s brand Moose Tracks Frozen Yogurt and I am over the moon! Guess good old George (as in Washington) and I would get along just fine – according to food historians, he spent about $200.00 on ice cream in the summer of 1790 which would translate to about $4,700.00 today. My kind of guy.

7-layer ice cream cake

• 1 frozen pound cake (10-3/4 oz.) in aluminum loaf pan, unthawed (I used Sara Lee™)
• 2 cups sorbet, softened (raspberry, peach, mango, strawberry – your choice)
• 1 cup vanilla ice cream, softened
• 1/2 cup coarsely chopped chocolate wafer cookies
• 1-1/2 cups sweetened whipped cream or non-dairy whipped topping (like CoolWhip™)
• Chocolate sprinkles

Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap leaving a 6-inch overhang on the 2 long sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).

Dollop whipped cream on top and sprinkle with chocolate jimmies. Serve immediately. Yield: 8 servings.

Citrus ice cream cupcakes

• 1/2 cup graham cracker crumbs
• 1/4 cup all purpose flour
• 1/3 cup slivered almonds
• 1/4 cup firmly packed light brown sugar
• 1/4 tsp. salt
• 3 Tbsp. unsalted butter, cut into pieces
• 3 cups vanilla ice cream or frozen yogurt, slightly softened
• 1 tsp. grated lime zest
• 1 tsp. grated lemon zest
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• Garnish: Sweetened whipped cream or non-dairy whipped topping

Combine graham cracker crumbs, flour, almonds, brown sugar, salt, and almonds in a food processor; using on/off turns, process until nuts are ground and mixture is well blended. Press into bottoms and partially up sides of a 12 cup muffin pan lined with paper cupcake liners. Bake in a preheated 350°F oven for 5 minutes; remove from oven and let cool completely before filling.

Combine softened ice cream, lime and lemon zest, and lime and lemon juice in a large bowl and mix well. Spoon about 1/4 cup ice cream mixture into each crust; freeze until firm. Remove “cupcakes” from pan and garnish with whipped cream if desired. Yield: 12 servings.

Brownie ice cream sandwiches

• 3/4 cup (1-1/2 sticks) unsalted butter
• 3/4 cup unsweetened cocoa powder
• 1-1/2 cups sugar
• 2 tsp. vanilla extract
• 2 large eggs
• 1 cup all purpose flour
• 1/8 tsp. salt
• 1-1/2 quarts ice cream, softened (use your favorite flavor)

Place butter in a medium saucepan set over low heat. When melted, remove from heat and whisk in cocoa, sugar and vanilla. When smooth, add eggs one at a time, stirring after each addition. Add flour and salt; stir until smooth. Transfer batter into a sheet pan that has been lined with foil and coated with non-stick cooking spray. Smooth batter evenly to a 1/4-inch thick layer. Bake in a preheated 350°F oven for 8-10 minutes or until top feels dry. Let cool in pan for 10 minutes; flip pan over to release the brownies. Carefully remove foil. Using the pan, press down firmly on the brownie to flatten slightly. Let stand for at least 30 minutes or until completely cool. Cut brownie into 2 x 4-inch rectangles, discarding tough edges. (Cook’s treat!) Quickly spread a 1 inch layer of softened ice cream onto a brownie and top with second brownie. Wrap in plastic wrap and place in freezer. Repeat with remaining brownies. Yield: 8 ice cream sandwiches.

Chocolate marshmallow hot fudge sundaes

• 12 oz. good quality semisweet chocolate, chopped
• 1 tsp. unsweetened cocoa powder
• 1/2 tsp. instant coffee granules
• 9 oz. heavy cream
• 6 Tbsp. marshmallow Fluff™
• Vanilla ice cream (or your choice of flavor)

Combine chocolate, cocoa powder, and instant coffee powder in a large heat-proof bowl. Set aside. Place cream in a small saucepan and bring just to a simmer over medium heat. Pour into chocolate mixture and let stand for 30 seconds. Whisk until smooth and shiny. Fold marshmallow into chocolate. Let cool; cover, and refrigerate if not using right away. (Re-warm before serving.) Serve warm sauce over ice cream. Yield: 2 cups.

Paula Anderson is a freelance journalist specializing in food, entertaining, and nutrition. She writes for several Maine newspapers, teaches cooking classes at Kitchen and Cork and blogs for their newsletter. She divides her time between homes in Scarborough and Hobe Sound, Fla., where she lives with her husband Peter. Correspondence can be addressed to her via email at pander@maine.rr.com.