

Ever since a few weeks ago when my daughter saw an article on our Echo Show on how to make your own ice cream cake, she’s been dying for us to give it a try. It was for a strawberry crunch reminiscent of the Good Humor ice cream treats and caught my attention too considering that it’s been quite some time since I’ve had one. With her school year coming to a close and having hot and humid days all last week, I thought it would be a nice way to celebrate.
A few days ago, Quinn then saw another advertisement of a Reese’s ice cream cake and wanted to try that one too, so I figured why not do both of them on a smaller scale as cupcakes? After doing a little searching on Pinterest and checking out alternative recipes that were not too involved, I found the perfect recipes.
For the strawberry crunch recipe, we used golden Oreos, butter, vanilla ice cream, strawberry ice cream, cool whip and freeze dried strawberries. For the Reese’s cup treat, I just followed the strawberry shortcake recipe using Quinn’s ideas for the modifications. We used regular Oreos, butter, vanilla ice cream, Reese’s chocolate and peanut butter hard shell, chocolate ice cream, cool whip and mini Reese’s cups and pieces. Making the ice cream cup cakes was actually not as difficult as I thought it would be, but waiting overnight for them to set before getting to try them was for my seven year old.
As soon as we finished dinner yesterday, she said, “I’m so excited to try our ice cream cup cakes!” Since this was my first time trying to make them, and I modified the recipe slightly since I was doing cupcakes and not a cake, I wasn’t sure on how they would turn out. To my surprise, they were delightfully delicious! My husband and I both had the strawberry crunch ice cream cakes, and the golden Oreo and freeze dried strawberry crumble on top really did taste just like the Good Humor bar if not better! Quinn thoroughly enjoyed her Reese’s ice cream cup cake, and I’m tempted to try one for next time.
Summer isn’t officially here yet, but I’m eager to make many more treats with Quinn as these are sweet moments I will always hold dear.
All the best,
Tanya








It’s hard to believe that eight years ago I celebrated my first Mother’s Day or as I like to call it, “My Mommyversary!” While it feels weird not keeping with tradition by taking my mom out to brunch with my daughter for Mother’s Day due to the ongoing Coronavirus lockdown, I am grateful for all that motherhood has done for me in these past eight years. It certainly isn’t an easy job, but it is more rewarding than I could have imagined.

“I really wish this weekend didn’t have to end,” my six year old said. I told her, “We don’t need to set aside a special day to spend time with each other and that I enjoy being with her.” Last week, Quinn asked if we could have a mother and daughter day so that we can have extra fun together, and I said, “Why not make it a weekend!?” She wrote out a list of five activities she’d like to do and asked when our weekend would start. When I told her Friday at 3:30pm, it couldn’t come fast enough for her. She was absolutely ready for our day to commence and let me know when it was a 3:29pm.
“You know what, Mommy, if we start growing our own veggies, we won’t need to order them from the store or worry about leaving the house to get them,” my six year old said. A few days ago for our home school science project was planting green peppers and tomatoes in our indoor green house. At first, Quinn wasn’t very interested but then shortly after we started that it was more fun that she thought it would be and how she can’t wait until our veggies grow.