Ice cream became a mainstay for U.S. troops during World War II. Because ice cream was easy to digest, full of calcium, and good for morale, the navy launched a floating ice cream parlor in the western Pacific, and the army supplied enough ingredients to produce about 80 million gallons per year. In fact, the U.S. military was the world’s largest ice cream manufacturer in 1943! After the war, Americans’ love of ice cream continued to flourish with several chain shops like Dairy Queen and Tastee Freez sprouting up around the country, serving everything from single-scoop cones to fancy Knickerbocker Glories.
- Yield: 4 Servings
- Preparation Time: 5 Minutes
- 1 pint raspberries, rinsed and dried
- 1 pint blackberries, rinsed and dried
- 1 cup strawberries, rinsed and chopped
- 4 cups vanilla ice cream
- ¼ cup maraschino cherry juice
- Whipped topping
- Additional fruit for topping
- 4 cookie straws
- 4 maraschino cherries
- Evenly distribute the raspberries, blackberries, and strawberries among four parfait glasses. Top with 1 cup of ice cream each. Pour maraschino cherry juice over each.
- Top with whipped topping, additional fruit, a cookie straw, and a maraschino cherry. Serve.