DID SOMEBODY SAY ICE CREAM? DESSERTS THAT KEEP THEIR COOL.

Byline: Natalie Haughton Food Editor

Keep your cool this summer and beat the heat by serving your guests ice-cream desserts.

Wow them with frozen confections like Carrot Ice Cream Cake With Mascarpone Icing, Ice Cream Brownie Pizza, Double Chocolate-Orange Ice Cream Balls, Fruited Frozen Trifle and more. Or for something simpler, whip up Tropical or Peanut Brittle Layered Sundaes, or even a sundae reminiscent of the camping favorite S'mores.

All rely on store-bought ice creams with purchased and homemade items like crumb crusts, cakes, brownies, cookies and the like. Feel free to mix and match your favorite flavor combinations in the various desserts.

Perhaps you'd like coconut-pineapple or pralines and cream ice cream in the carrot cake instead of vanilla. Or with the lemon cake, perhaps pistachio, apricot-mango or strawberry would be your preference. A Mud Pie is great with chocolate, cookies and cream, coffee or other favorite ice-cream flavors. Experiment - you never know what fabulous combo you might dream up.

While a few of these desserts - mainly those in the sundae category - require last-minute assembly, most call for advance preparation at your leisure and can be tucked away in the freezer until the guests arrive and it's time to celebrate.

Here are a few tips on dressing up ice cream and making frozen desserts.

Many recipes specify softening ice cream slightly before packing it into a crust or on a cake. Soften in the fridge and watch closely - ice cream should still be quite firm but just manageable enough to scoop. If the ice cream becomes very soft or melts, ice crystals will form when it is refrozen and may ruin the texture of your frozen creation.

Ice cream tends to lose some of its volume with repeated handling, so work quickly.

The easiest and quickest way to layer ice cream in a crust, on a cake or in a pan is to buy it in a paper container. With a sharp knife, cut away the carton and cut the ice cream into large chunks, slices or pieces to fit.

Freeze the dessert uncovered (in the pan or dish) until firm to the touch, then wrap in plastic wrap and foil and freeze until serving time.

For ease in serving and optimum flavor, thaw frozen desserts, depending on size, 10 to 15 minutes in the fridge or five to 10 minutes at room temperature. Keep in mind that once cut, individual servings will soften quickly and should be served immediately.

For best results when cutting frozen desserts, dip a knife in a glass of hot water and quickly dry with a towel before slicing each serving. The same goes when scooping ice-cream desserts.

To slow the melting process, serve ice-cream desserts on chilled plates or dishes.

CARROT ICE CREAM CAKE WITH MASCARPONE ICING

1 package (18.25 ounces) carrot OR banana cake mix

1 1/2 pints vanilla ice cream, softened

2/3 cup heavy OR whipping cream 

1/3 cup mascarpone cheese

2 tablespoons powdered sugar, sifted

1 teaspoon vanilla

Bake cake according to package directions using a 9-inch bundt pan. Cool in pan 10 minutes on rack. Unmold and cool completely.

When cake is cool, cut in half horizontally with serrated knife. Set bottom layer of cake on a serving platter. Carefully spread cut-side of cake with ice cream, cover with top layer of cake, cut-side down. Wrap in plastic wrap and freeze until ice cream is firm (about 2 hours).

In a medium bowl, whisk together cream, mascarpone cheese, powdered sugar and vanilla until smooth for icing.

Remove cake from freezer; drizzle with mascarpone icing. Return to freezer until icing is frozen (about 1 hour); wrap lightly in plastic wrap.

To serve, remove cake from freezer 15 minutes before serving. Cut into 10 equal wedges. Garnish as desired. Makes 10 servings.

LEMON ICE CREAM CAKE

1 package (18 1/4 ounces) lemon cake mix

1 gallon vanilla ice cream (in brick form)

1 1/2 cups whipping cream

2 tablespoons powdered sugar, sifted

1 teaspoon vanilla

Bake cake according to package directions using a 9x13-inch baking pan.

Cool 10 minutes in pan. Cut in half, make 2 (4 1/2x6 1/2-inch) sections. Carefully remove pieces from pan and cool thoroughly on a rack.

When cake is cool, trim pieces to match the size of ice cream package, using larger side. (Remember to measure package as some brands are slightly larger than others.) With a piece of thread or fine string, slice pieces of cake in half through middle, so that you have 4 layers.

Remove ice cream from package and place on a cutting board. Quickly, using a clean, sharp slicing knife; slice 2 layers of ice cream, same width as cake layers. Immediately wrap remaining ice cream in plastic on a baking sheet or tray and return to freezer.

Working very quickly, set 1 layer of cake on a tray lined with plastic wrap; cover with 1 layer of ice cream. Repeat process. Top with a layer of cake. You will have 3 cake and 2 ice cream layers. Store assembled cake and ice cream layers in freezer while you prepare whipped cream. Wrap extra cake layer and freeze for another use.

In a chilled bowl, whip cream, adding sifted powdered sugar and vanilla gradually, until stiff peaks form.

Remove cake from freezer and frost top and sides with whipped cream. Return to freezer until whipped cream is frozen (about 2 hours); then, wrap lightly in plastic wrap.

To serve, slice in half lengthwise, then cut each portion in 5 to 10 total pieces. Makes 10 servings.

COOKIE AND ICE CREAM PIE 

CRUST:

10 cream-filled chocolate sandwich cookies, finely crushed

3 tablespoons butter, melted

14 whole cream-filled chocolate sandwich cookies

FILLING:

1/2 gallon raspberry swirled ripple ice cream OR other favorite ice cream, softened

1/2 cup prepared fudge topping

Fresh whole raspberries (optional)

For Crust, combine crushed cookies and butter; mix well. Press onto bottom only of a 9-inch pie plate. Stand whole cookies up around edges, pressing slightly into crust. Freeze 1 hour.

For Filling, spread 1/2 of ice cream over crushed cookies. Drizzle with 1/2 of fudge topping. Freeze 1 hour. Spade remaining ice cream over fudge sauce. Drizzle with remaining fudge sauce. Freeze several hours or overnight. Let pie stand at room temperature about 15 minutes before serving. Garnish with fresh raspberries. Cut into wedges and serve. Makes 1 (9-inch) pie.

TROPICAL SUNDAES

3 cups cubed fresh OR canned tropical fruit, such as pineapple, mango, banana OR kiwi

1 1/2 pints vanilla ice cream

Kiwi Sauce

1/4 cup coarsely chopped, toasted macadamia nuts OR almonds

Spoon fruit into 4 stemmed margarita glasses, large martini glasses or sundae dishes. Place large scoop of ice cream in each. Spoon Kiwi Sauce over ice cream. Sprinkle with macadamia nuts and serve. Makes 4 servings.

KIWI SAUCE: In a blender, combine 2 kiwis, peeled and cut into pieces, 2 tablespoons honey and 1 teaspoon lemon juice. Process until smooth. Makes 2/3 cup.

ICE CREAM PEANUT BRITTLE LAYERED SUNDAES

3/4 cup firmly packed light brown sugar

1/2 cup light corn syrup 

6 tablespoons butter

1/2 cup whipping cream

4 ounces semisweet chocolate, chopped

6 ounces peanut brittle, coarsely chopped (about 1 1/3 cups)

1 quart vanilla ice cream

For sauce, combine brown sugar, corn syrup and butter in a medium saucepan. Cook over high heat until mixture comes to a boil, stirring constantly. Reduce heat to low and boil, without stirring, 6 minutes. Remove from heat.

Stir in whipping cream and chocolate; stir to melt chocolate completely. Cool to lukewarm.

For each sundae, spoon 1 tablespoon sauce in a tall glass. Top with 1 tablespoon peanut brittle and 1 scoop ice cream. Repeat. Drizzle with additional sauce and sprinkle with additional peanut brittle. Makes 4 servings.

NOTE: Store any leftover sauce, tightly covered, in refrigerator.

ICE CREAM BROWNIE PIZZA

1 Baked Brownie Base

1 quart chocolate chip ice cream, softened slightly

1 cup crumbled brownies, brownie cookies OR other chocolate

4 tablespoons marshmallow creme, heated in microwave oven 15 to 20 seconds

1/3 cup chopped walnuts

1/4 cup store-bought chocolate fudge topping

Bake Brownie Base, cool and freeze in pan. Spread ice cream evenly over Brownie Base, building up slightly in center, if desired. Working quickly, sprinkle crumbled brownies evenly over top. Spoon on small dabs of marshmallow creme evenly over all. Sprinkle evenly with walnuts. Drizzle fudge topping evenly over all. Freeze until ice cream is firm, several hours or overnight. Remove springform pan sides of pan; cut into 8 to 10 wedges. Makes 8 to 10 servings.

BAKED BROWNIE BASE: In a 2-quart glass bowl, combine 3 squares (1 ounce EACH) unsweetened chocolate and 1 1/4 sticks butter. Heat in a microwave oven on high power about 1 to 1 1/2 minutes or until melted and smooth when stirred. With a fork, beat in 3 eggs, 1 1/3 cups sugar and 1 teaspoon vanilla until well blended. Add 3/4 cup flour and mix well. Spread evenly in a well-buttered 9-inch springform pan. Bake in preheated 350-degree oven 25 to 30 minutes. Do not overbake. Let cool in pan. Freeze in pan.

ALABAMA ICE CREAM SQUARES

2 1/2 cups vanilla wafer crumbs 

4 squares (1 ounce EACH) unsweetened chocolate

1 1/3 cups butter OR margarine

3 cups sifted powdered sugar

1 cup chopped pecans, toasted

1/4 cup water

2 teaspoons vanilla

1/2 gallon butter pecan ice cream (rectangular carton)

Chocolate shavings and chocolate-dipped pecan halves for garnish

Spread 1 cup vanilla wafer crumbs in bottom of a buttered 13x9x2-inch glass dish; set aside.

Combine unsweetened chocolate and butter in a saucepan; cook over low heat until chocolate melts. Remove from heat. Add powdered sugar, chopped pecans, water and vanilla, stirring until blended. Stir in remaining 1 1/2 cups vanilla wafer crumbs. Spread mixture over crumbs in dish and freeze at least 3 hours.

Cut ice cream crosswise into 1/2-inch slices; arrange over chocolate layer, carefully spreading top of ice cream until smooth. Cover and freeze until firm.

Let dessert stand 5 minutes before serving. Garnish with chocolate shavings and pecans. Makes 12 to 15 servings.

From ``Forrest Gump: My Favorite Chocolate Recipes,'' Oxmoor Press.

DOUBLE CHOCOLATE-ORANGE ICE CREAM BALLS

These are similar to a terrific ice cream dessert known as tartufo. It's hard to believe that anything so tasty can be so simple.

1 quart premium dark chocolate OR French vanilla ice cream

1/4 cup finely chopped candied orange peel

2 tablespoons Grand Marnier 

8 to 10 ounces bittersweet chocolate, chopped into 1/4-inch chunks

Let ice cream stand until slightly softened but not melted, 5 to 10 minutes. In a medium bowl, mix together ice cream, candied orange peel and Grand Marnier. Using an ice cream scoop, quickly shape mixture into 6 balls. Place in a covered freezer container and freeze until hard, 6 hours or overnight.

Place chopped chocolate on a sheet of wax paper or in a shallow dish. One at a time, remove balls from freezer and quickly roll in chocolate to coat completely. Press chocolate into ice cream. Return to freezer immediately and keep frozen for up to 10 days before serving. Makes 6 servings.

From ``365 Great Chocolate Desserts'' by Natalie Haughton, HarperCollins.

MUD PIE

This is a favorite with all age groups. Keep one of these stashed in the freezer to serve on a moment's notice.

2 cups chocolate wafer cookie crumbs

4 tablespoons butter, melted

1 1/2 quarts your favorite chocolate OR coffee-flavor ice cream, softened slightly

6 ounces semisweet chocolate chips (1 cup)

3 tablespoons milk

1 tablespoon corn syrup

1 teaspoon vanilla

1/4 cup diced roasted almonds

In a medium bowl, mix together chocolate cookie crumbs and butter. Press into bottom and up sides of a (9-inch) pie pan. Freeze 1/2 hour. Spread softened ice cream evenly over crust, rounding off top slightly. Freeze until ice cream is firm, at least 2 hours.

Meanwhile, in a 1-quart glass bowl, combine chocolate chips and milk. Heat in a microwave oven on high power 1 to 1 1/2 minutes or until melted and smooth when stirred. Stir in corn syrup and vanilla. Refrigerate until chilled but not set, stirring a couple of times.

Spread cool chocolate mixture over top of frozen pie. Sprinkle almonds on top and return to freezer until firm, about 2 hours. Makes 6 to 8 servings.

From ``365 Great Chocolate Desserts'' by Natalie Haughton, HarperCollins.

S'MORE SUNDAES

1/2 cup water

1/2 cup sugar

4 1/2 cups miniature marshmallows

3/4 teaspoon vanilla

4 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped

1/2 cup whipping cream

3 tablespoons unsalted butter

Chocolate ice cream, softened

6 graham crackers, broken into small pieces

6 large marshmallows

6 triangles cut from graham crackers

Stir water and sugar in a medium saucepan over medium-low heat until sugar dissolves. Simmer until syrup is reduced slightly, about 5 minutes. Reduce heat to very low. Add 3 cups miniature marshmallows; stir until marshmallows melt and sauce is smooth. Mix in 1/4 teaspoon vanilla.

Stir chocolate, cream and butter in a small saucepan over low heat until chocolate melts and sauce is smooth; mix in remaining 1/2 teaspoon vanilla. (Sauces can be prepared 1 day ahead. Cover separately and chill. Rewarm over low heat before using.)

Place ice cream in a large bowl. Mix in remaining 1 1/2 cups miniature marshmallows and graham cracker pieces. Freeze until firm, at least 2 hours.

Place 3 scoops of ice cream in EACH of 6 bowls. Thread large marshmallows onto 2 skewers; hold over gas flame or under broiler until charred. Spoon warm sauces over ice cream. Top each sundae with toasted marshmallow and graham cracker triangle and serve. Makes 6 servings.

From Bon Appetit magazine, July 1998 issue.

LICKETY-SPLIT ICE CREAM SANDWICHES 

16 crisp chocolate wafer cookies

1 cup French vanilla ice cream OR any other flavor ice cream desired, slightly softened

1/3 cup finely chopped candy, such as Heath Bars, peppermint candies OR candy cake decorations, such as chocolate jimmies OR sprinkles OR plain OR toasted coconut

Arrange 8 cookies flat-side up in a baking pan or plate. Using a small (1-inch) ice cream scoop or spoon, place a heaping tablespoon of ice cream on each. Cover with remaining cookies, pressing down gently to form a sandwich. Smooth edges, if desired.

Pat chopped candy onto ice cream around edges or roll sandwiches in candy to coat. Freeze, uncovered, until firm to touch, about 30 minutes.

Wrap sandwiches individually in plastic wrap or wax paper and freeze until hard, at least 2 hours or as long as 3 days. Makes 8 servings.

NOTE: Almost any cookie, store-bought or homemade, can be used. For variation, use oatmeal or chocolate chip cookies, brownies or madeleines!

From ``The Best Ice Cream Maker Cookbook Ever'' by Peggy Fallon, HarperCollins.

FRUITED FROZEN TRIFLE

A towering trifle layered in a clear glass bowl always draws rave reviews. Go ahead and bask in your glory. Assembling this frozen version in advance makes for a very cool host.

1/2 pint fresh raspberries OR 1 cup frozen unsweetened raspberries

1 (10 3/4-ounce) frozen all-butter pound cake, thawed

1/2 cup Chambord OR peach brandy

1/2 cup plus 1 tablespoon seedless red raspberry jam

2 cups peach ice cream, softened slightly

2 medium peaches (about 3/4 pound), peeled, pitted and sliced OR 1 cup frozen unsweetened peach slices

2 cups raspberry frozen yogurt, softened slightly

1/2 cup cold whipping cream

1/4 cup sifted powdered sugar

1 teaspoon vanilla

2 tablespoons toasted sliced almonds

If using fresh raspberries, rinse gently and drain in a colander. Pick over to remove any bad fruit.

Cut cake crosswise into slices 1/2-inch thick. Lay pieces flat on a clean work surface and brush with Chambord. Cut each cake slice diagonally into 2 triangles.

To assemble trifle, heat jam in a microwave oven or over low-heat until melted when stirred.

In a 2- or 2 1/2-quart clear glass freezer-proof serving bowl, arrange 8 or 10 cake triangles to cover bottom of dish and curve up sides of bowl slightly. Brush or spread 3 tablespoons jam over cake. Spoon in peach ice cream, packing down to remove any air pockets. Top with 3/4 cup peach slices, reserving rest for garnish.

Top with another 6 or 8 cake triangles and brush or spread with 3 tablespoons jam. Spoon in raspberry yogurt, packing down to remove any air pockets. Top with 3/4 cup raspberries, remaining cake slices and remaining jam.

In a medium mixer bowl, combine cream, powdered sugar and vanilla. Beat with an electric mixer on medium speed until soft peaks form. Spoon or pipe whipped cream on top and garnish with reserved peaches and raspberries. Sprinkle with toasted almonds.

Freeze, uncovered, until firm to touch, about 30 minutes. Wrap in plastic wrap and freeze at least 6 hours or as long as 3 days. Before serving, refrigerate 10 to 15 minutes to soften. Use a large spoon to scoop out and serve. Makes 10 to 12 servings.

From ``The Best Ice Cream Maker Cookbook Ever'' by Peggy Fallon, HarperCollins.

CAPTION(S):

5 Photos

PHOTO (1--2--Color) Cookies and Ice Cream Pie, top left, sports a chocolate cookie crust and is layered with raspberry swirled ice cream and fudge sauce. Garnish with fresh raspberries. For something different, whip up Carrot Ice Cream Cake With Mascarpone Icing. It's easily prepared with a cake mix and your favorite ice cream flavor, then drizzled with mascarpone icing.

(3--4--Color) Assemble Tropical Sundaes, top, just before serving, with fruits, ice cream, Kiwi Sauce and macadamia nuts. The sauce blends peeled kiwi with a little honey and lemon juice. Ice Cream Peanut Brittle Layered Sundaes, above, are irresistible with layers of ice cream, chocolate-caramel sauce and peanut brittle pieces.

(5) Mix and match your favorite ice cream combinations in banana splits, sundaes, cones, pies and cakes for a cool and refreshing taste of summer.