S'mores Chocolate Chip Ice Cream Sandwiches Recipe!

 

Makes 8 ice cream sandwiches

 

Ingredients:

16 chocolate-covered graham cracker cookies
1/2 cup chocolate chip ice cream
3 tablespoons marshmallow creme

Directions:

1 Spoon about 1 teaspoon marshmallow creme on top of 1 cookie. Top with about 1/2 tablespoon ice cream. Top with another cookie, pressing gently. Place in shallow pan; immediately place in freezer. Repeat for remaining sandwiches, placing each in freezer as made.
 

2 Freeze at least 3 hours until firm. Wrap individually in plastic wrap or waxed paper.

Source: http://www.food.com/recipe/smores-chocolate-chip-ice-cream-sandwiches-163785

Green Tea Ice Cream Recipe!

 

Makes 1 batch of ice cream

 

Ingredients:

200 ml milk
2 egg yolks
2 tablespoons sugar
200 ml heavy cream
2 tablespoons maccha green tea powder
100 ml hot water

Directions:

1 Lightly whisk egg yolks in a pan.
 

2 Add milk and sugar to the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.
 

3 When the mixture thickens, remove from the heat.
 

4 Soak the bottom of the pan in ice water and cool the mixture.
 

5 Mix hot water and green tea powder together. Add the green tea to the egg mixture and mix well, cooling in ice water.
 

6 Add heavy cream to mixture and mix well. Freeze the mixture in an ice cream maker, following the instructions that came with the ice cream maker.

Source: http://www.food.com/recipe/green-tea-ice-cream-120172

Peanut Butter and Jelly Ice Cream Recipe!

 

Makes 1 quart

 

Ingredients:

1 cup water
1 cup sugar
1 cup peanut butter, smooth o r crunchy
2 cups coconut milk, regular or 2 cups low fat
10 ounces jam

Directions:

1 Heat water and sugar in a medium saucepan until sugar is dissolved.
 

2 Add peanut butter to the syrup and stir until peanut butter is completely melted.
 

3 Remove from heat, and stir in coconut milk. Chill for a couple hours or overnight in the refrigerator.
 

4 Freeze in ice cream machine.
 

5 Working fast since the ice cream is soft, layer half of the ice cream in a container. Then add the jam on top of the ice cream, spreading as best you can.
 

6 Add the remaining ice cream as the final layer.
 

7 Freeze 12-24 hours, or until ice cream is firm.

Source: http://www.food.com/recipe/peanut-butter-and-jelly-ice-cream-430348

Pumpkin Pie-sicles Recipe!

What you'll need

• 2 1/2 lbs. butternut squash
• 1/2 cup pure maple syrup
• 2/3 cup light cream
• 1/2 to 3/4 teaspoon pumpkin pie spice

How to make it

1. To make a batch, cut a butternut squash into quarters and scoop out the seeds.
2. Boil, bake, or microwave the squash until it's soft. Let the squash cool a bit before scooping its flesh into a medium-size bowl.
3. Add pure maple syrup, light cream, and pumpkin pie spice to the bowl. Use a potato masher to mush the squash and blend all of the ingredients.
4. Spoon the mixture into ice pop molds (we were able to fill 10), add sticks, and freeze for at least 6 hours before serving.

Source: http://spoonful.com/recipes/pumpkin-pie-sicles

Watermelon Sorbet Recipe!

What you'll need

• 1 cup water
• 1/2 cup sugar
• 4 cups watermelon chunks
• 1 1/2 tablespoons lemon juice

How to make it

1. Combine the water and sugar in a small saucepan. Bring the mixture to a boil, then lower the heat and simmer it gently for 5 minutes. Pour the liquid into an 8-inch square glass baking pan.
2. Puree the watermelon chunks in a blender, then strain the puree into a large bowl. Measure out 2 cups of the watermelon juice and stir it into the sugar syrup along with the lemon juice.
3. Place the pan in the freezer for 1 hour. Then stir the mixture with a wooden spoon and allow it to freeze for another 45 minutes. Repeat this process once, and then allow the mixture to freeze through (another couple hours or so).
4. Thaw the ice slightly so that you can transfer it to a chilled blender. Pulse the machine just until the ice is slushy, periodically scraping down the sides. Spoon the sorbet into chilled bowls and serve at once. Makes 6 servings.

Source: http://spoonful.com/recipes/watermelon-sorbet

Frozen Kahlua Creme Recipe!

 

Makes 12 

 

Ingredients:

1 pint vanilla ice cream, preferable a high quality french vanilla, softened
1/3 cup Kahlua or 1/3 cup other coffee-flavored liqueur
1 cup whipping cream
1/3 cup almonds, finely chopped and toasted

Directions:

1 Combine ice cream and Kahlua in a large bowl, stirring until blended.
 

2 Beat whipping cream in a large bowl until soft peaks form; gently fold whipped cream into the ice cream mixture.
 

3 Spoon mixture evenly into paper-lined muffin cups. Sprinkle evenly with toasted almonds. Cover and freeze at least 8 hours. Enjoy!

Source: http://www.food.com/recipe/frozen-kahlua-creme-337582

Vanilla Cake Batter Ice Cream Recipe!

 

Makes 5 cups of ice cream

 

Ingredients:

2 cups half-and-half, light cream or 2 cups whole milk
1 (18 ounce) package white cake mix
1/2 cup sugar
2 cups whipping cream or 2 cups heavy cream
1 tablespoon vanilla extract

Directions:

1 In a medium saucepan, stir together half-and-half, cake mix and sugar. Gently heat and stir until mixture just bubbles. Pour mixture into a large heatproof mixing bowl and whisk briskly. Cover and cool for 1 hour. Stir in whipping cream and vanilla. Cover the bowl with plastic wrap then chill in the refrigerator for at least 2 hours or until the mixture is well chilled.
 

2 When mixture is well chilled, pour into a 1-1/2-quart ice cream freezer and freeze according the manufacturer's instructions. Transfer to a freezer container and freeze overnight to ripen. Makes 5 cups.
 

3 Birthday Cake Batter Ice Cream: Prepare as directed above; pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2 tablespoons colored sprinkles and, if you like, stir 1/2 cup miniature chocolate pieces, chopped nuts and/or coarsely chopped maraschino cherries into the ice cream mixture before freezing overnight to ripen.
 

4 Chocolate Cake Batter Ice Cream: Prepare as directed above, except substitute 1 package 1-layer chocolate cake mix for white cake mix. Pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2/3 cup miniature chocolate pieces into the ice cream mixture before freezing overnight to ripen.


Source: http://www.food.com/recipe/vanilla-cake-batter-ice-cream-383629

Snickerdoodle Ice Cream (For Ice Cream Maker) Recipe!

 

Makes 1 quart

 

Ingredients:

1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (freshly ground if available)
2 cups heavy whipping cream
1 1/2 cups half-and-half (the fat-free version can be used)
1 1/2 teaspoons vanilla extract

Directions:

1 In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
 

2 Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
 

Source: http://dessert.food.com/recipe/snickerdoodle-ice-cream-for-ice-cream-maker-172098

Pina Colada Cherry Lite Ice Cream Recipe!

 

Makes 1 quart

 

Ingredients: 

14 ounces light coconut milk
2 cups half-and-half
1/4 teaspoon coconut flavoring
1/2 cup sugar
1 cup cherries, chopped
1 cup pineapple, chopped

Directions:

1 Mix liquids with sugar, stirring until sugar is dissolved.
 

2 Pour into freezer container of ice cream maker and proceed however your machine's directions state.
 

3 Add fruit for last 5 minutes.
 

4 Allow to mature in freezer for an additional hour before serving.
 

5 (Cooking time does NOT include the extra time in the freezer!).

Source: http://www.food.com/recipe/pina-colada-cherry-lite-ice-cream-430133

Homemade Ice Cream in a Bag Recipe!

What you'll need

• Ice cubes (enough to fill each gallon-size bag about half full)
• 1 cup half and half
• 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 pint-size ziplock bag
• 1 gallon-size ziplock bag
• Your favorite mixins such as chocolate chips, cereal pieces, or fresh fruit.

Notes: Serves 1

How to make it

1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.
   
2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.
   
3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too!
   
   Source: http://spoonful.com/recipes/homemade-ice-cream-bag

Banana Split Ice Cream Cake Recipe!

 What you'll need

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted, plus 1/4 cup butter
• 4 to 5 medium bananas, sliced into 1/2-inch-thick rounds
• 1-1/2 quarts strawberry ice cream, softened
• 1 cup chopped walnuts
• 1 cup chocolate chips
• 1 cup confectioners' sugar
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 (8-ounce) container nondairy whipped topping

How to make it

1. In a small bowl, combine the graham cracker crumbs and the melted butter. Set aside 1/2 cup of the mixture, then press the remainder into the bottom of a 9- by 13-inch pan.
   
2. Place the bananas in a single layer over the crust. Spread the softened ice cream on top and smooth. Sprinkle the nuts on the ice cream, then cover with plastic wrap and freeze until firm, about 1 hour.
   
3. In a large saucepan, melt the chocolate chips and the remaining 1/4 cup butter and stir until smooth. Add the confectioners' sugar and evaporated milk. Cook, stirring constantly, over medium heat until slightly thickened and smooth, about 8 minutes. Remove the pan from the heat and stir in the vanilla. Cool the mixture, about 30 minutes, stirring occasionally. Pour the mixture over the ice cream and freeze until firm, about 45 minutes.
   
4. Spread the whipped topping over the chocolate layer and sprinkle with the reserved crumbs. Freeze for at least 3-1/2 hours. Remove the dish from the freezer 10 to 20 minutes before slicing. Serves 18.
   
   Source: http://spoonful.com/recipes/banana-split-ice-cream-cake

Tie-dye Ice Cream Recipe!

What you'll need

• 1/2 gallon vanilla ice cream
• 4 boxes powdered gelatin (3 ounces each) in different flavors (we used berry blue, strawberry banana, lime, and lemon flavors)

How to make it

1. Let the ice cream set out at room temperature for 20 to 30 minutes to soften.
   
2. Next, scatter 3 tablespoons of any flavor of powdered gelatin over the bottom of a sealable, medium-size square or rectangular container. Layer one quarter of the softened ice cream over the gelatin. Don't worry if the layer of ice cream is lumpy - it will look better that way.
   
3. Scatter 3 tablespoons of a second flavor of gelatin over the first layer of ice cream. Repeat this process, alternating layers of ice cream and flavors of gelatin, until you've used up the ice cream.
   
4. Top it off with a layer of gelatin, cover the container, and return it to the freezer for 2 to 3 hours to harden before serving.
   
5. To serve the ice cream, transfer the whole block from the container to a plate. To do this, run warm water over the outside of the container or set it in a sink filled with a few inches of warm water for 1 minute, then turn it upside down onto a plate.
   
6. To get a nice spiraled serving, scrape an ice-cream scoop or large spoon along the side of the block. Makes 16 servings.
   
   Source: http://spoonful.com/recipes/tie-dye-ice-cream

Ice Cream Pizza Recipe!

What you'll need

• 1/2 cup walnut or pecan pieces
• 1/4 cup butter
• 3 ounces coarsely chopped unsweetened chocolate
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 gallon ice cream (we like strawberry for pizza color)
• canned whipped cream
• various decorative candies

How to make it

1. Line a large cookie sheet with aluminum foil. Lightly butter the foil and set it aside. Finely chop the nuts and set them aside.
   
2. Melt together the butter and chocolate in a double boiler (or in the microwave at half power, stirring every 30 seconds), stirring until smooth. Set aside to cool.
   
3. Beat the sugar and eggs on high speed in a large bowl for about 5 minutes. Blend in the melted chocolate and vanilla extract until smooth. Stir in the nuts. Mix together the flour, baking powder, and salt. Add them to the chocolate mixture and stir until evenly blended. Let the dough sit for 2 to 3 minutes.
   
4. Scrape the dough into the center of the buttered foil. Spread the dough into a more or less level circle 12 inches in diameter. Refrigerate for 10 minutes while you heat the oven to 350º.
   
5. Bake the crust on the center oven rack for 13 minutes. Transfer it to a cooling rack and cool it until it is just warm to the touch. Invert the crust onto a second cookie sheet, then gently peel off the foil. Invert it again onto the sheet or a serving tray and refrigerate for 30 minutes.
   
6. Smooth a layer of slightly softened ice cream 1/2 to 1 inch thick evenly over the crust. Decorate with canned whipped cream and candies (if you're presenting the pizza whole, consider using lines of whipped cream to draw slices). Transfer the pizza to the freezer until you're ready to slice and serve.
   
   Source: http://spoonful.com/recipes/ice-cream-pizza

Red White and Blue Popsicles Recipe!

 

Makes 6 popsicles

 

Ingredients:

3 cups vanilla yogurt
red food coloring
white food coloring
blue food coloring
wax paper
6 sugar ice cream cones
6 wooden popsicle sticks

Directions:

1 To make a half dozen pops, tint 1/2 cup of the yogurt with red food coloring and 1 1/2 cups with blue food coloring. Leave the rest plain.
 

2 Make waxed paper cone liners by folding six 12-inch square sheets into triangles, wrapping each around a sugar cone, and using tape to hold the shape. Then place the paper cones inside the sugar cones.
 

3 Fill each cone with 1 tablespoon red yogurt, followed by 2 tablespoons white yogurt, then 3 tablespoons blue yogurt. Insert a Popsicle stick and freeze the pops until firm, about 4 hours, using the cone box with six circles cut out to keep them upright.

Source: http://www.food.com/recipe/red-white-and-blue-popsicles-235908

Peach Almond Ice Cream Recipe!

 

Serves 2 - 4

 

Ingredients:

1 cup almonds, soaked overnight, discard soaking water
1 cup water
3 -4 peaches
5 dates
4 drops stevia
1 teaspoon vanilla extract
1 teaspoon lemon juice

Directions:
 

1. Place soaked almonds and water in vita-mix.
  

2. Blend on highest setting until smooth, about 1 minute, add a bit more water if blending is a challenge.
  

3. Remove almond mixture from vita-mix and strain through a fine mesh paint strainer bag, discarding solids. 

 

4. Place almond mixture in rinsed out vita-mix container, blend in peaches and dates on highest setting until smooth.   

 

5. Blend in stevia, vanilla and lemon juice.
 

6. Place mixture in ice cream maker and process according to instructions.

Source: http://www.food.com/recipe/peach-almond-ice-cream-383693

Strawberry Popsicle Recipe!

 

Makes 4 popsicles

 

Ingredients:

1 cup mashed strawberry
1/2 cup water
3 -4 tablespoons sugar
juice of half lime

Directions:

1 Mix everything.
 

2 Pour them in popsicle moulds or in little cups.
 

3 Freeze.
 

4 Serve.

Source: http://www.food.com/recipe/strawberry-popsicle-375304

Frozen Mint Julep Recipe!

Makes 1

Ingredients: 

3 ounces bourbon whiskey
1 1/2 teaspoons simple syrup
1 1/4 ounces fresh lemon juice
8 fresh mint leaves
3/4 cup crushed ice
1 sprig fresh mint (to garnish)

Directions:

1 Place mint leaves, bourbon, simple syrup and lemon juice into a blender and pulse for just a second or two.

2 Add 3/4 cup of crushed ice and blend until slushy.

3 Pour into a chilled, large old-fashioned glass or large goblet and garnish with mint sprig.

Source: http://www.food.com/recipe/frozen-mint-julep-315294

Horchata Frozen Yogurt Recipe!

Makes 1 quart

Ingredients:

1 cup half-and-half
3/4 cup sugar
2 cups plain yogurt (I used Dannon)
1 teaspoon vanilla
1 1/2 teaspoons ground cinnamon

Directions:

1 In a medium bowl; whisk all the ingredients together until the sugar and cinnamon dissolve.

2 Turn the ice cream machine on and pour mixture into the freezer bowl.

3 Let mix until thickened, about 25 to 30 minutes.

4 Place mixture in a freezer container and freeze until firm enough to scoop.

5 Garnish with cinnamon sticks and a dusting of ground cinnamon. (optional).

Source: http://www.food.com/recipe/horchata-frozen-yogurt-330139

Ultimate Strawberry Cheesecake Shake Recipe!

 

Makes 6

 

Ingredients:

1 (12 ounce) package frozen unsweetened strawberries, thawed
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla
1 quart strawberry ice cream
strawberry cream soda (or regular)
whipped cream (optional)
maraschino cherry (optional)

Directions:

1 In blender, combine strawberries, cream cheese, vanilla, half the ice cream and a 1/2 cup of the cream soda.
 

2 Cover and blend til smooth.
 

3 Divide blended mixture among 6 tall (16 oz.) glasses.
 

4 Add a scoop of the remaining ice cream to each glass.
 

5 Top each glass with more cream soda. Garnish with whipped cream and a cherry!
 

Source: http://www.food.com/recipe/ultimate-strawberry-cheesecake-shake-116154

Milky Way Malted Shake Recipe!

Makes 2 

Ingredients:

2 1/2 cups vanilla ice cream
1/3 cup whole milk
1 tablespoon instant malted milk powder
1 tablespoon milk chocolate chips
1 tablespoon caramel sauce, plus additional for drizzling
chocolate syrup
malted milk balls

Directions:

1 Coarsely crush as many malted milk balls as you would like for topping.

2 Combine first 4 ingredients and 1 Tablespoon caramel sauce in blender; process on high speed until thick and smooth, about 30 seconds.

3 Squirt chocolate syrup and caramel sauce into glasses.

4 Pour in mixture and top with malted milk balls.

Source: http://www.food.com/recipe/milky-way-malted-shake-264634