This Summer, Do You Expect More? {w/Recipe}


Thank goodness summer has finally arrived! School is out, the days are less structured, the sun is shining and the barbecue is getting a great workout. I love the relaxed, easy-going vibe of summer!

This year President’s Choice© invites you to expect more from summer, from the food we eat, to the experiences we share. More sunny days. More spontaneity. More laughter. More human connection. And more food that makes these human connections complete.

Some of this summer’s “must try” items include:

PC® Double Decker BurgerBuild your own Double Decker with these thin patties and pair with PC Double Decker buns.

PC® Double Decker Bun A classic bun with a twist that lets you build the ultimate burger of your choosing.


Product Tip – Pair two patties with specially made PC® Double Decker Burger Buns spread with PC Not-So-Secret Sauce; top patties with a cheese slice, shredded lettuce, pickles and chopped onion.

PC® Pink Lemonade SquareA sweet and slightly tart pink lemonade custard, baked on top of a buttery golden sugar crust.


And what about this showstopper! This easy to make Deep Dish Watermelon Ice Cream Cake is made with PC® Ice Cream Shop Watermelon Crunch Ice Cream!


Perfect for a crowd, always-popular ice cream cakes have a long freeze time, but very little hands-on prep time. An easy chocolate cookie crumb crust and watermelon ice cream make an impressive version when topped with kid-appealing sprinkles.

5.0 from 4 reviews
Deep Dish Watermelon Ice Cream Cake
Recipe type: Dessert
  • 2 tubs (each 946 mL) PC Ice Cream Shop Flavours Watermelon Crunch Ice Cream
  • 2 pkgs (each 350 g) PC “Eat The Middle First” Cookies
  • 1 cup (250 mL) 35% whipping cream
  • ¼ cup (50 mL) icing sugar
  • 1 tbsp (15 mL) sprinkles
  1. Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle.
  2. Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) springform pan; freeze for 30 minutes.
  3. Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer.
  4. Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined.
  5. Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes.
Chef’s Tip – For a twist, swap in your favourite PC Ice Cream Shop Flavours ice cream variety.

 President’s Choice© invites you to expect more this summer!


To stay up to date with all the President’s Choice news this summer, you can stay connected via:

Facebook ~ Twitter ~ Pinterest ~ Youtube ~ Instagram




  1. Okay now that cake is a must-try! The pink lemonade squares too — they look so refreshing! Have you tried them?
    Julie Dyer recently posted…Welcome Summer with Minted!My Profile

    • Isn’t this cake fabulous Julie! I am going to a family event and thinking this may be just the dish to bring. Have not tried the squares yet but they are on my shopping list…don’t they sound delicious!!
      Monica Parlee recently posted…Caprese SaladMy Profile

  2. My mouth is watering just reading this post. I saw the double decker burger buns for the first time while getting groceries last week. Now to decide which dessert to have with them!!


  1. […] love the relaxed, easy-going vibe of summer ice-cream desserts. Be it a Deep Dish Watermelon Ice Cream Cake or a make your own sundae complete with waffle bowls, toppings and various flavours, ice-cream is […]

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