dsm Dish - July 18, 2025

The art of the ice cream social

By Haley Scarpino

There's something irresistibly charming about an ice cream social. Once the domain of church basements and block parties, it remains one of the most welcoming ways to bring people together, especially in the summer, because it's casual and easy to love.

The build-your-own sundae bar is unfussy by nature, endlessly customizable and just as good for a kid's birthday party as it is for a low-key backyard hang or a dinner party that ditches formal dessert in favor of sprinkles and spontaneity.

Choose your base
The most important part of an ice cream social is, of course, the ice cream. There are endless options for ice cream at the grocery store, and a lot of them are great, but it can be overwhelming to know which brand to choose.

However, I consider myself a bit of an expert, based solely on my deep love for ice cream. Some of my favorite brands are Tillamook, Talenti, Ben & Jerry's and Van Leeuwen. Depending on how many people you have, choose three to five ice cream flavors, balancing classics like vanilla and chocolate with a few unexpected flavors. There are so many great options these days, so pick one or two you love.

If you're going to set up outside, keep the ice cream cold in coolers of ice and sprinkle the ice with salt to keep it frozen for longer.

Prep the toppings
Toppings are what elevate a sundae bar from simple to showstopping. To satisfy every craving, think in terms of texture and flavor.

Crunchy elements — crushed cookies, pretzels, salty nuts or even cereal — complement the soft ice cream. No need to overthink it: A few bowls of contrasting flavors and textures are all you need.

Fruit toppings add brightness and balance. Macerated berries bring juiciness and tang, while jarred peaches or mango chunks add natural sweetness with a bit of depth.

On the saucy side, you can't go wrong with the classics — hot fudge, caramel and berry compote — but a brown butter-honey drizzle or spoonful of cookie butter can take the spread to the next level.

Try a savory twist with a drizzle of olive oil and a sprinkle of flaky sea salt. And for an easy throwback trick, mix melted chocolate with a little coconut oil for a quick “magic shell” that hardens on contact.

Set the scene
A well-organized assembly line makes the sundae bar feel intentional and inviting. Use muffin tins or small bowls to manage toppings. Offer cones or disposable cups for easy serving, or go with vintage sundae glasses to class it up.

Make sure each tub of ice cream has its own scoop and a landing spot. For a thoughtful finishing touch, consider printing mini menus or topping suggestions to inspire guests who might feel overwhelmed (in the best way) by all the options.

Include everyone
If you know you'll have a dairy-free or gluten-free guest, be sure to offer at least one option that fits their needs and label it clearly so they don't have to ask. Several brands, Van Leeuwen and Ben & Jerry's, make excellent dairy-free pints that hold their own next to the classics.

For toppings, offer a few nut-free crunchy options, like pretzels, toasted seeds or cereal. With a little planning, everyone gets a bowl they're excited about.

Set the vibe
Whether you're hosting in the backyard, on a balcony or in the kitchen, the right atmosphere can make all the difference. String up lights or set out tea candles for evening gatherings, create a playlist with warm-weather energy, and add a little color with napkins, bowls or a striped tablecloth. It doesn't need to be over-styled, just thoughtful enough to make the whole thing feel special.

Offer suggestions
If your guests need a little inspiration, offer a few suggested sundae combinations. These are three of my favorite flavor combinations.

Chocolate-peanut butter is a guaranteed crowd-pleaser: chocolate ice cream topped with crushed peanut butter cups, salted peanuts and a drizzle of hot fudge.

A chocolate-raspberry sundae is a little brighter: vanilla or chocolate ice cream, magic shell, fresh raspberries and a spoonful of raspberry compote.

And for something rich with a little crunch, a coffee-toffee sundae: coffee ice cream topped with toffee bits, a caramel drizzle, and a sprinkle of flaky sea salt.

Keep it fun
The beauty of a sundae bar is that it's meant to be fun, not flawless. Don't worry about picture-perfect scoops; this is about laid-back fun and giving people the chance to build something they genuinely want to eat.

A few good pints, some delicious toppings, and a relaxed setup are all you need to make any day a Sundae fun day. Keep it casual, keep it generous and let the ice cream do the rest.

Haley Scarpino is a chef, recipe tester, food editor and graduate of DMACC's Iowa Culinary Institute.

Quick Bites

T12 Distillery, the anchor tenant of the new Grain District development in downtown Bondurant, broke ground on Wednesday. The fully accessible distillery space will include a cigar patio, event space and tasting room. Doors are expected to open in 2026. Two other businesses will join the Grain District development later: Twist, for cocktails, and Farmboys, for comfort food.

The Iowa State Fair has announced this year’s new foods with considerable fanfare. Nearly 100 judges chose three favorites at a media feeding frenzy on Tuesday, where three dudes in Secret Service suits monitored the ballot boxes in the Elwell Family Food Center. The finalists, in no particular order: the Scotcheroo Shake, from Over the Top; the Bacon Chicken Ranch Eggroll from Winn & Sara’s Kitchen; and Three Little Pigs, a hamball trio from Whacha Smokin? BBQ.

Practical Farmers of Iowa is partnering with PepsiCo and Cargill to expand sustainable farming practices on 240,000 acres of Iowa cropland by 2030, according to the Iowa Capital Dispatch. Practical Farmers of Iowa will provide technical and financial support to farmers as they implement practices like cover crops, reduced tillage and steps to reduce nitrogen application on their operations. According to a press release from PepsiCo, the effort will center on the “shared corn supply chain” in Iowa, from which Cargill produces ingredients for PepsiCo products. PepsiCo, in addition to soda brands, owns products like Lay’s, Doritos, Cheetos and more.

Events

Saturday: The Cheese Bar kicks off its extended summer hours. The Ingersoll restaurant will stay open late, from 11 a.m. until midnight on Fridays and Saturdays through the summer.

Tuesday: The Farm-to-Table Vegan Dinner features three courses made with locally sourced ingredients, including veggies grown on site at the Wallace Center in Orient.

July 26: The World Food Prize Foundation hosts a summer gala at the Hall of Laureates to raise money for its ongoing efforts to make food more plentiful and accessible. The red-carpet event features comedian Donald Gee and the NOLA Jazz Band.

July 27: The Des Moines Tea Festival at Des Moines Heritage Center will highlight more than 10 vendors during the daylong festival, sharing history and how-to tips for casual sippers and connoisseurs alike.

July 30: The next Wine Dinner in a series at DMACC’s Iowa Culinary Institute features five wine-paired courses prepared by alumna Katie Van Dyke, who’s returned to Iowa after a stint in Napa Valley. Registrations close July 17.

Aug. 5: Bites & State Fair Traditions offers a dinner inspired by classic flavors from the Iowa State Fair at the Wallace House in Sherman Hill.

Three ways to enjoy Iowa's most famous crop

By Karla Walsh

The Butter Cow and Field of Dreams are strong contenders, but if we had to choose just a single symbol to represent Iowa, it would be corn.

True, about 99% of the “knee-high-by-the-Fourth-of-July” fields you see across the state are growing “field corn” for livestock feed, ethanol and so forth, but the other precious 1%? That’s sweet corn, and it’s ripe for the picking.

To help Iowans find sweet corn and other local products, Iowa Secretary of Agriculture Mike Naig launched Choose Iowa in 2022. The initiative makes it easy for consumers to spot Iowa-made products; just look for the “Choose Iowa” logo. It also highlights farm-based experiences and offers grants to help local restaurants, caterers and other food pros use locally produced goods.

“Consumers have a growing interest in where their food comes from,” Choose Iowa Director Beth Romer said. “They want to understand how it’s produced, and they want to keep their dollars circulating in the local economy.”

Once you find that fresh corn and “stalk” up, so to speak, there’s nothing wrong with boiling it and slathering it with butter. But if you want to get creative, three local masterminds have dreamed up three ideas for a main dish, drink and dessert.

Charred Peppers and Creamed Corn
Recipe by Aaron Holt of Catering by Doolittle Farm

For a main dish, Holt suggests choosing your own adventure rather than following a strict recipe. If you prepare a big batch of smoky creamed corn, using the guidelines online, you can pair it with all kinds of proteins throughout the week. Holt loves it with seared scallops and crumbled crispy pancetta but also likes topping it with shredded rotisserie chicken, sliced steak, a cauliflower “steak” or a grilled portobello mushroom cap. If you’re lucky enough to have leftovers, wrap them inside a tortilla with scrambled eggs for a breakfast burrito or stuff it inside an omelet. Or if you’re in the mood to party, stir in a scoop of sour cream or plain Greek yogurt, a handful of cotija cheese, fresh lime juice, and a spoonful of chili powder and you have a street corn dip that’s all set to scoop up with chips. (Corn chips, naturally.)

No-Churn Sweet Corn Ice Cream
Recipe by Sammy Mila, owner of Crème Bakery

If your store-bought pints are feeling a little too vanilla, Mila suggests mixing things up with an easy homemade version. By infusing the cream with a few pats of butter, corn kernels and even the cobs, you’ll have a custard that overflows with sweet flavor. “Ice cream and corn are two of my favorite summertime snacks, so combining them was a no-brainer,” Mila said. Corn is ever-so-slightly milky as it is, and this honey-sweetened treat plays that up with delicious results. Plus, she added, “a bay leaf gives the ice cream a subtle earthy tone to help cut through the creaminess.”

Contributing writer Karla Walsh has written health, travel, food and dining stories for dozens of local and national publications including, Allrecipes, Better Homes & Gardens and Food & Wine. You can find her on Substack, What's Good.

Can Central Iowa have too many Oktoberfests? Nein! A week after organizers of “Des Moines’ original Oktoberfest” announced the event would be moving this year to The District at Prairie Trail in Ankeny, the folks at the Des Moines Biergarten said, essentially, “Hold my bier.” They plan to hold their own festival a weekend earlier at Water Works Parks “in response to strong community interest and recent changes to the metro’s festival lineup,” according to this morning’s press release. So if you like to plan ahead: Head to Water Works Park Sept. 19-21, The District at Prairie Trail Sept. 26-27, and the 190th annual Oktoberfest in Munich any time between Sept. 20 and Oct. 5.