Red Rope Icees

Red Rope Icees

Red Rope Icees

May 17, 2022

Red Ropes Icees

INGREDIENTS

1 cup Red Vines Red Ropes Licorice Candy, chopped into small pieces

1 cup water, divided

1 tablespoon sugar

3 cups ice cubes

01. Step One – Melt Red Vines Red Ropes

 

Combine the Red Vines Red Ropes Licorice Candy and ½ cup of water in a skillet and bring to a simmer over medium-low heat. Continue cooking and stirring occasionally, adding a splash more water if the candy starts sticking to the pan.

Once the Red Ropes have melted, remove the pan from heat and scoop the candy into a bowl to cool.

Melt Red Ropes

02. Step Two – Combine with Dissolved Sugar

 

Add another ½ cup of water to the skillet along with a tablespoon of sugar. Bring to a gentle simmer and stir to dissolve the sugar in the water.

Use a spatula to scrape up any candy bits stuck to the bottom of the pan.

Pour the sugar water into the bowl with the melted candy.

Combine with dissolved sugar

03. Step Three – Combine Candy with Crushed Ice

 

Fill a blender with 3 cups of ice cubes and pulse to crush. Transfer the crushed ice to a bowl and place it in the freezer until the candy has cooled.

When the melted candy/sugar water has cooled to room temperature, add it to the blender. Blend on high speed to break up any remaining solid chunks of candy. Add half of the crushed ice and blend again.

Divide the remaining crushed ice between two glasses and pour the Red Vines Red Ropes mixture over top. Enjoy immediately.

Combine Candy with Crushed Ice

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INGREDIENTS

2 tsp Melted butter, divided

9 oz Package of cream cheese, softened

½ cup Powered sugar

1 Large marshmallows

1 cup Chocolate chips

6 Red Ropes® cut into 1-inch pieces

Graham crackers, for dipping

01. Step One

 

Preheat your oven to 375º degrees F. Add a teaspoon of melted butter to a cast iron skillet or another circular pan and brush to coat the bottom and sides.

02. Step Two

 

Blend the cream cheese and powdered sugar until smooth.

03. Step Three

Add the cream cheese mixture to the skillet and use a knife or spatula to smooth into an even layer. Top with marshmallows until the entire skillet is covered. Sprinkle the chocolate chips and use your fingers to wedge them in between the marshmallows. Wedge the Red Ropes pieces between the marshmallows.

04. Step Four

 

Brush the remaining teaspoon of melted butter over the marshmallows. Bake until the marshmallows are puffy and toasted on top, about 15 minutes. Serve with graham crackers for dipping.

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INGREDIENTS

½ cup Unsalted butter, softened

1 cup Sugar

1 ¾ cups All-purpose flour

1 tsp Baking powder

½ tsp Salt

2 Eggs

1 ½ tsp Vanilla extract

¾ cup Milk

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1 cup Fresh blueberries

1 Red Ropes® (about 14 pieces)

01. Step One

 

Preheat your oven to 350F and coat a 9×13 quarter sheet pan with cooking spray.

02. Step Two

 

In a large mixing bowl, beat the butter on medium speed for a minute, until creamy. Then pour in the sugar and beat until light and fluffy, about three minutes. Beat in the eggs, then add the vanilla extract.

03. Step Three

In a separate bowl, combine the flour, baking powder, and salt.

04. Step Four

 

Turn your mixer to low. Add a third of the dry ingredients to the wet ingredients and beat until well combined. Add some of the milk, followed by more of the dry ingredients. Continue to beat on low or stir by hand, adding the dry and wet ingredients, until everything is combined. Do not overmix.

05. Step Five

 

Pour the cake batter into the prepared pan and smooth with a spatula. Bake for about 30 minutes, or until a toothpick comes out clean. Transfer the pan to a wire rack to cool for at least 10 minutes.

06. Step Six

 

Once cool, spread the frosting on top of the cake. Outline a square in the upper left hand corner of the cake and fill in with blueberries, leaving some of the white frosting visible. Then arrange the Red Ropes pieces in horizontal lines across the rest of the cake to create stripes (trim if necessary). Slice and serve.

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2 cups Patriotic chocolate covered candies

1 cup Mini Marshmallows

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01. Step One

 

Cut the Red Vines Original Red Twists in ¼ sections and set the side.

02. Step Two

 

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03. Step Three

 

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04. Step Four

 

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INGREDIENTS

6oz RED VINES® Black Licorice Twists Divided (about 20 pieces)

¾ cup Water, divided

¼ cup Cane sugar

 cups Raw cashews, soaked 8 hours

14oz Can full-fat coconut milk

1 tbsp Maple syrup

1 tsp Vanilla extract

2 tsp Black food coloring

1 tsp Sea salt

 

01. Step One – Melt Licorice Into Syrup

 

Place the bowl for your ice cream maker in the freezer overnight. 

Chop half of the Red Vines Black Licorice (about 10 pieces) into 1-inch chunks and put them in a saucepan with ½ cup of water. Turn heat to low. As the candy melts, stir frequently to prevent it from sticking to the bottom of the pan.

When the water has cooked off, add a splash more water and continue to cook and stir until the black licorice has completely melted.

You should be left with a thick syrup that coats the back of a spoon. Stir in the sugar and remove from heat. 

Melt Licorice Into Syrup

02. Step Two – Blend Soaked Cashews with Melted Licorice

 

Drain the soaked cashews and give them a good rinse. Transfer the cashews to a blender along with the coconut milk, maple syrup, vanilla extract, black food coloring, and sea salt.

Pour in the melted black licorice and blend until completely smooth and creamy. This may take several minutes depending on the power of your blender.

Add more sweetener or salt, depending on your flavor preference.

Soaked Cashews

03. Step Three – Refrigerate and Churn Ice Cream

Pour the mixture into a large bowl and refrigerate until completely chilled, at least four hours. When you’re ready to make ice cream, turn on your ice cream maker so the bowl is spinning as you pour in the black licorice mixture.

Allow the ice cream to churn for 10 minutes, until the texture is similar to thick soft serve. Meanwhile, chop the remaining black licorice into tiny pieces, no bigger than the size of chocolate chips. In the last minute of churning, add half of the black licorice pieces. 

Churn Ice Cream

04. Step Four – Scoop, Garnish with Black Licorice, and Serve

Transfer the ice cream to a freezer-safe container, cover with plastic, and freeze until solid, at least six hours (overnight preferred).

Before serving, let the ice cream soften on the counter for 30 minutes—waiting to dig in will give it a scoopable texture. Scoop into cones or bowls and garnish with remaining black licorice pieces.

Leftover ice cream will keep in the freezer for up to a week. 

Scoop Ice Cream

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