Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Cut the cake in half.
Tear half of the cake into small pieces and set aside.
Cut the other half into 12 to 14 thin slices. Arrange in the bottom of a wax paper lined 13 x 9 x 2-inch pan, overlapping the slices as needed.
Spread softened ice cream over cake, pressing down to smooth.
Gently press the small cake pieces into ice cream.
Cover and freeze.
Just before serving, slice strawberries and sweeten with sweetener to taste.
Cut dessert into squares and top with strawberries.
Makes 15 servings.
Mix strawberries and sugar then add cream and puree with immersion blender. Freeze for 10-15 mins.
To serve, scoop ice cream into bowls and drizzle with melted chocolate. Sprinkle with pistachios then freeze for 5-10 mins.
Place the strawberries, 1/3 cup powdered sugar and lemon juice in a blender and puree until smooth. Set aside 1/4 cup puree for the swirl.
Using a mixer, whip the mascarpone (or whipped cream cheese, if using) with 2 tbsp powdered sugar for 5-6 mins. Stir in the strawberry puree then continue to beat for 2-3 mins. Fold the whipped cream into the mascarpone mixture. Transfer to a suitable container and freeze for 30-40 mins. Swirl in the reserved strawberry puree then freeze for at least 4-6 hours, or overnight if possible. Serve.
round allspice and sugar. Add cream cheese then stuff cannelloni.
cup water and the cream, bring to a boil and
Blend the frozen Cool-whip FREE, lactose free milk, and syrup until the Cool-whip is incorporated. I like to use chocolate syrup.
Put the mixture in your ice cream maker and wait for the magic. I usually let mine churn until its thick enough to eat by spoon. Then I add my toppings. You can use fruit, candy, cookies or whatever else you like. I add Oreos.
The best part is this taste like a regular milk shake. I share mine with my boyfriend and he says he can't tell the difference.
Line a 12 cup muffin pan with paper liners. Distribute cookie crumbles between liners. Beat eggs, sugar, vanilla bean seeds and espresso until creamy. Fold in 2 cups heavy cream then distribute between liners. Freeze for at least 4 hours, preferably overnight.
To serve, remove from freezer and leave at room temperature for 5 mins. Decorate with whipped cream and dust with cocoa powder.
ix together the butter, cream cheese, sour cream, and soy milk. Once
cup water and the cream. Add the tomatoes and 1
up sugar into the whipped cream. Sift in the flour and
1. Place 2 cans of Evaporated Goat's Milk in the fridge for 2 hours to chill.
2. In a large bowl, combine the ingredients and whisk together until the sugar dissolves.
3. Pour mixture into an ice cream machine and churn according to manufacture's instructions (approximately 25-30 min.).
4. Serve immediately or store in a air tight container in the freezer.
mix the horseradish and sour cream. Ladle the soup into bowls
To make the salsa, mix oil and lemon juice and season, adding a pinch of sugar to taste. Toss with cucumber, shallots, radishes and chopped dill.
For the rosti, mix grated potatoes with eggs and oats and season, adding a little sugar if desired. Divide into 1 tbsp portions and shape into flat patties. Fry in batches for about 3-4 mins per side. Remove from pan and keep warm.
Serve smoked salmon with potato rosti. Drizzle with sour cream and garnish with salsa and and dill.
ixer on low speed, beat ice cream for 30 seconds, or until
Combine coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
Add ice cream, and chocolate syrup, then blend on high speed until smooth and creamy.
Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
Pour into two 16 oz. glasses.
Note: I use fat free milk, and Dreyer's Fat Free Ice Cream. It tastes rich, creamy, and sweet; just like premium vanilla ice cream.
1. Transfer ice cream to bowl; place in refrigerator
ill fit the amount of ice cream necessary for this mountain cake
ntil slightly frozen.
Spread ice cream in an 8-inch round
late.
Scoop and press ice cream into bottom \"crust\".
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