Slice cake horizontally into 3 layers; set aside.
Combine softened ice milk, pink lemonade and chopped strawberries in a large bowl; stir well.
Place bottom layer of cake in an 8-inch tube pan.
Spread half of ice milk mixture over cake and top with middle layer of cake.
Freeze 30 minutes.
Spread remaining ice milk mixture over middle layer of cake and top with remaining cake layer.
Cover and freeze 4 hours or until firm.
Slice into wedges.
Yield:
16 servings (129 calories per serving).
Choose a bowl or ceramic mug, any container that can be frozen and will hold as much as you make. If its tupperware and you choose to use the lid, remember it will be harder to remove when frozen, otherwise use plastic wrap. (told you this is easy :) ).
Mix all ingredients in the bowl. Cover with plastic wrap.
Place in the freezer overnight.
Next day, let it sit in sun for a few minutes then stir it and you will have ice milk. Until then it just looks like frozen ice lol.
Gently beat eggs.
Combine milk, sugar and eggs in large
Pour milk into blender container.
Add remaining ingredients. Blend at high speed 15 seconds or until smooth.
Mixture thickens as it stands.
Thin with additional milk if desired.
For a double chocolate impact, use chocolate ice milk instead of vanilla ice milk.
Makes about 5 cups or 5 servings.
(Calories, 150; fat, 2 grams; cholesterol, 10 mg; diabetic exchange per serving:
1/2 2% low-fat milk and 1 starch.)
cup sugar and skim milk in a saucepan; sprinkle gelatin
Crush 4 graham crackers.
Arrange 4 of the remaining crackers on work surface.
Spread chocolate evenly over crackers.
Sprinkle 1/2 teaspoon of crumbs on each cracker and press gently into chocolate.
Arrange remaining 4 crackers on baking sheet.
Top each with 1/2 cup of ice milk.
Sprinkle remaining crumbs on ice milk.
Top with coated crackers, chocolate side down.
Freeze 30 minutes or until firm.
Wrap and keep frozen until served.
Crush Oreos and reserve a cup of crumbs for top of cake and put the rest of the crumbs in the bottom of a 9 x 13-inch pan. Layer the vanilla ice cream or ice milk (softened). Next, pour the caramel topping and the chocolate topping followed by the roasted peanuts. Then smooth on the container of Cool Whip. Put it in the freezer.
Combine strawberries, apple juice, and spices in a small heavy bottomed saucepan.
Bring to a boil.
Stir in conserves and sugar.
Chill.
Pour milk into a large bowl.
Stir in strawberry mix and almond extract.
Turn into ice-cream maker, following manufacturer's instructions.
Yield: 1 quart.
NOTE: Because there is no fat in this ice-milk, it will become hard when frozen for longer than 12 hours.
To soften, transfer from freezer to refrigerator 1 hour before serving.
New Diet For Life Cookbook.
Add boiling water to gelatin.
Stir to dissolve, then add ice milk and lemon juice.
Pour into crust and chill.
Spray jello mold with Pam.
Alternate Oreos and ice milk layers.
Begin with cookies and end with cookies.
Put in freezer and freeze overnight.
Take out and turn over on plate.
Fill middle with Cool Whip.
Pour syrup over cake.
Add cherries.
You can make this diet by using low-fat cookies and light Cool Whip.
n a medium bowl mix milk and remaining sugar until sugar
e can of sweetened condensed milk.
Put a clean dish
flour, salt into eggs. Scald milk {cook until thickened and coats
WITH ICE CREAM MAKER:
Heat milk (stove or microwave) until it
Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.
Blend the ice cream and milk.
Add the pudding. Beat 1 minute. Pour in a baked pie shell.
Let stand in refrigerator for at least 1 hour.
Pour milk into blender.
Add pudding mix and ice cream; cover. Blend at high speed 30 seconds or until smooth.
Pour into glasses.
Serve immediately (mixture thickens as it stands).
Thin with additional milk if desired.
Makes about 5 cups.
Dissolve
ice cream powder in a little milk.
Add Eagle Brand milk.
Mix and put in freezer.
Add any fruit or whatever flavoring, such as peaches, strawberries, bananas, pineapple, fruit
cocktail, vanilla, etc.
Then finish filling with sweet milk and freeze.
Mix the milk and sugar until well mixed.
Add vanilla & salt.
Pour into electric ice cream maker and follow instructions as stated.
aucepan and stir in the milk. Bring the pan slowly up