Photo Courtesy of Kehoe Designs

Larger than Life

We like our ice cream supersize. This pop up in Chicago hung giant ice cream cones from the ceiling, using larger than life gummy bar balloons and sprinkled elephants for a fun, interactive exhibit.

Photo Courtesy of The Color Factory

Bright Lights Big Cones

We won't waffle on what lights we like, it's these! The Museum of Ice Cream (yes, a real place!) uses these against a waffle backdrop, but we think they'd look good over a self serve ice cream bar.

Photo Courtesy of John & Joseph Photography

Meet Me at the Soda Fountain

1950's style Soda Fountains perfectly represent the heyday of ice cream. What better way to entertain during an Ice cream themed event than to have bobby sox dancers complete with bright colors and puffy skirts just screaming to be paired with ice cream.

Photo Courtesy of Vicky Wasik

Grown Up Ice Cream

Normally we'd feature a cocktail here, so we thought we'd combine a cocktail into an ice cream drink. This raspberry frozen yogurt with Campari is just the summer fresh treat we deserve.

14 ounces (about 2 1/2 cups) raspberries
2 cups full-fat plain yogurt
1 cup sugar
3 tablespoons Campari
1/2 teaspoon orange zest from 1 orange
Freshly squeezed lemon juice from 1 lemon, to taste
Kosher salt

Combine raspberries, yogurt, sugar, and Campari in a blender and purée on high speed until smooth, about 30 seconds. Pour through a fine mesh strainer into a mixing bowl, pressing on the purée with a ladle to strain out the seeds. Stir in orange zest. Add lemon juice and salt in 1/4 teaspoon increments until flavor tastes balanced between sweet and tart. Chill in an ice bath or refrigerate until yogurt registers at least 40°F on an instant-read thermometer.

Churn yogurt in ice cream machine according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.